That way…

When in KL, should I get the chance, I would love to drop by here for dinner. I was told that it was very popular as people would come for the home-cooked style dishes that they served and the star attraction would be the fried egg…

*Archive photo*

…done the way mama used to cook it.

I saw them doing that on tv and my goodness, they used so much oil and they could fry a few eggs at a time. They would all go swimming in the hot oil and once done, they lifted the whole thing and served. These days, one can hardly get eggs fried like that as people would usually use a non-stick pan with or without any oil but personally, never mind what they say – I would always prefer them done the good old fashioned way.

My mum used to fry eggs that way too. Whenever there was nothing much in the house to eat, like when what was left over from lunch was not quite enough for dinner, she would fry each of us an egg. To get it done like that, one would need a bit more oil than usual. Just heat up the wok, pour in the oil, wait for it to become really hot, crack the egg, and drop it into the oil…

Just let it cook for a while and you can splash some of the hot oil over the top of the egg so it would cook as well without you having to flip it over…

I do not really fancy fried egg that has been flipped over as to me, it does not look as nice…plus that was not the way my mum used to do it.

Once the edge has turned golden in colour and is nice and crispy…

…you may remove the egg from the wok already.

Move it gently to loosen it from the bottom of the wok if it is slightly stuck to it – it will come off very easily, no worries, and push it up the side of the wok and let the oil flow back down…

…before serving. If you are very particular, you may let the egg stand on some kitchen towel to soak away the oil further before you place it on the plate.

There you have it, fried eggs done exactly that same way that my mum used to do it…

…all those years when I was growing up. Of course, we never had them for breakfast at the time. Come to think of it, I cannot recall ever seeing a sausage then…other than the lap cheong, those Chinese ones. Folks in those days never had it so good as people today.

And talking about those reminds me of my friend, Annie-Q, who, when she came home to Sibu from KL for about a week that day, gave me some wine-infused ones made by her mother-in-law. Well, before she left, her mum gave me a HUGE tilapia, fresh from the lakes at the hydro-electricity generating Batang Ai in Sarawak…and my missus took it and steamed it…

…using this…

…and oooooo….it was so very good!!! We certainly enjoyed it to the max! The sauce has that exotic Thai cuisine taste and fragrance and seeing that we love it so much, we certainly would want to use it again.

As a matter of fact, I have some ideas as to how I may be able to use it in ways other than this but that will have to wait till I get round to doing it. Stick around…