I learnt to cook this dish just by looking up a bunch of recipes and modifying it on my own. Here goes!
1 tsp salt
2 tbsp sugar
1 tsp cornstarch mixed with water
1. Break eggs and mix them in a bowl. Tomatoes should be cut into wedges.
2. Heat up a pan with some oil and pour in the egg. Break up the eggs and cook as if you’re cooking scrambled eggs. Remove eggs from heat once it is just cooked.
3. Next, using the same pan heat up some oil and stir in the tomatoes. Put in the salt and sugar, cover and let tomatoes simmer for around 2 minutes on medium heat. You can add in some ketchup too. Add in the cornstarch slurry to thicken the sauce.
4. Add in the eggs and stir it in well. Once the eggs are broken up and mixed in properly, plate and serve.
This is an excellent recipe by one of my favourite cooks, Ina Garten, on foodnetwork.com. Find the original page here.
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Another one from the baby food facebook page:
1 box of cherry tomatoes(approx. 40)
1 big tomato
1 onion, diced
4 cloves garlic, chopped
1/2 yellow capsicum, diced
Fresh Italian Parsley, chopped
4 tbsp chicken broth
1) Wash and pre-steam tomatoes for 5 minutes(lazy way of cooking, don’t need to cut and peel the tomatoes.LOL!)
2) Heat up saucepan with olive oil, stir fry garlic & onion until transculent and soft
3) Add in capsicum, stir fry
4) Add in tomatoes, mash and stir fry
5) Add in chicken stock, at low heat, keep stiring until the sauce become thickening (about 5-10minutes)
6) Off fire, let it cool down and blend the sauce until smooth
Here’s a recipe that I’ve come up with on my own, after trying countless times to make spaghetti on my own. its full of shortcuts but its good enough for me.
- 200g of beef
- about 5 tablespoons of bread crumbs
- any type of steak seasoning you have, OR simply pepper and salt
(B) Spaghetti sauce
I don’t make my sauce from scratch, even though I’ve tried (its too much work!). Will upload the recipe some other time. I use Prego’s Traditional Sauce, and add in maybe 2 cubed tomatoes, and some tomato paste if I’m in the mood for a more sour sauce. I would also add in any mushrooms if I was in the mood, into the sauce.
- half a packet of any instant spaghetti
- Prepare the meatballs first. Mix everything up in a bowl, and shape into small balls (I prefer the meatballs to be bite-sized for my daughter to eat). Set meatballs aside.
- Put the spaghetti into a pot of boiling (slightly) salted water. Put a little olive oil and stir spaghetti around so as to prevent them from sticking together. Leave to boil gently till al dente.
- Saute a bit of mashed garlic and some mushrooms in a pot if you want them in your sauce.
- Put the spaghetti sauce into the same pot and heat it up. Add in tomatoes, let it simmer gently. Add in cheese if you want!
- Now, heat up a non-stick pan and drizzle a little olive oil in it. It should be on medium-low heat. Put in meatballs one by one. Be sure to turn them quickly to prevent them from going out of shape. This normally takes about 7-10 minutes.
- Once meatballs are brown, take them out and drain the oil before putting meatballs into the sauce.
- Place cooked spaghetti on a plate, any amount of spaghetti sauce over it, and there’s dinner served!
A simple recipe that I’ve had for quite awhile and tried out once. Turned out pretty good. Loved it actually. =)
Simple ingredients, simple cooking.
- Chicken stock
- 1 tomato
- 1 tofu
- 小白菜 Bak Choy
- sprinkling of salt
- 1 egg
- In 1/2 a pot of simmering chicken stock, put in tomato and tofu, let it sit for awhile. Allow soup to boil.
- Place bak choy into soup. Add sprinkle of salt.
- Beat up egg and drizzle into soup in a figure 8 pattern. Stir well and serve.