Scrambled eggs with chives on toast

Blessed Easter morning to all as we remember our good Lord who sacrificed for us on this faithful day two thousand years ago! Not sure what the relation is between Easter, bunny and eggs but here is a simple and delicious eggy way to start this long weekend morning.

1. Crack 4 eggs (serves 2 toasts) into cold pan
2. Add a knob of butter, season with salt & pepper
3. Mix eggs in pan over low heat.
4. When eggs are runny, add a dollop of creme fraiche
5. Place eggs on hot toast and sprinkle with chopped chives

When cooking the eggs, be careful not to overcook it. I like my eggs to be runny and soft. You are making scrambled eggs, not fried eggs! Take the pan off the heat and continue to stir if you find the eggs are cooking too fast. Add smoked salmon for a more meaty breakkie. 

Cooked this for poor Wifey before she has to return to office on this Easter morning. Hope that she gets her work done soon and we can enjoy this blessed weekend together! Have a blessed time with family and friends and God bless!

Prep time: 5mins     Cook time: 15mins     Level: Confirm can!

The beautifully hand cut slate you see above where the morning breakkie is served on is a wonderful gift from our friend, Jamie who is living in London. It is hand crafted in Scotland and makes a great companion to morning breakfast or an assortment of fine cheese. Thanks Jamie! 

Anchovy linguine with garlic & parsley

The finest pasta I have eaten is of course in Italy; in a small family owned restaurant in Cinque Terra, Monterosso al Mare. It was simply made with the freshest produce with nothing like posh lobsters or white truffles on the plate. Yet it remains the best pasta that I have ever tasted. Guess the best things in life are often the most simple and freshest! Just cooked this for Sunday lunch with the Wifey and it is a pasta made with simple produce, easy to make and really delicious.

1. Cook linguine in boling salted water with olive oil for 10min till al dente
2. Drain the pasta and set aside.
3. Put 2 garlic gloves, thinly sliced into hot pan of olive oil & fry till golden brown

4. Add chopped anchovies (80gm serves 2) into pan and stir

5. Season with pepper and add chopped italian parsley. No more SALT!

6. Add pasta, mix and serve with cherry tomatoes. 

Prep time: 10mins     Cook time: 20mins     Level: Confirm can!

For the anchovies, you can get the marinated ones from the deli at any civilised supermarkets. Buy about 40gm per person that you are serving for. Some of my friends had the unfortunate experience when I was over generous with the anchovies. :) 

Sauteed scallops with corn salsa

Cooked this last Xmas for parents, bro and sista in grace! Looking back at this pic brings back wonderful memories of that Christmas night where they stayed past midnight singing Xmas carols on Youtube!!! 

1. Halve scallops into 2 disks
2. Season with salt, pepper and dash of curry powder
3. Pan fry each side for 1min till medium with butter, then set aside
4. To make salsa for 4 pax, combine

• 1 can of corn
• 1 box of cherry tomatoes
• 1 red chile, seeded and chopped
• 1 red onion, peeled and minced
• 2 scallions, finely sliced
• Handful of spring onions, roughly chopped
• Juice of 2 limes
• Dash of soy sauce and sesame oil
• Sprinkle of salt and pepper

5. Stir fry salsa over medium heat for 2 min. 


Prep time: 20min     Cook time:10min  Level: Confirm can!

Scallops in parma ham with rosemary

First one up is fast and easy to make. A fav that I have cooked for my family and many of my friends. All those who have eaten better say yums! :) A signature dish if I could say that...

1. Wrap half a slice of parma ham around scallop
2. Stick stalk of rosemary herb into scallop
3. Season with pepper, no SALT!
4. Drizzle with good quality olive oil
5. Pre-heat oven to 200C and bake for 15-20mins
6. Splash of balsamic vinegar on hot pan, add sugar & reduce for sauce
7. Serve with flash boiled asparagus

Prep time: 15min     Cook time:15min     Level: Confirm can!

Brofeifei cooking levels

I started cooking with recipes that were really easy to do. Having little successes and compliments from friends and family always help me to do a bit better and try something more challenging. So as I share my cooking exploits, I will try my best to split them into various challenging levels in the most Singaporean way possible, in Singlish! In simple terms...

Tok kong:      Get it done well and your guests will be impressed!

Steady lah:    Once you had a couple of good successes, try this one! 

Confirm can: Easy and good to start with.

Launch of Brofeifei

Very often, we lavish our loved ones with gifts and expensive dinners; rightly so if I may add. Being in Singapore, there is no lack of posh malls and fine dining restaurants. But sometimes, a carefully prepared 3 course meal made with fresh produce, washed with care, cooked with love with a sprinkle of creativity will show them how much you love them! That was how I started, cooking for my family and loved ones.

And I want to share with you how in a couple of quick easy steps, you can impress and make them a meal that no money can buy! Cause it is "Made yummy with lots of love!" Have fun and let me know how it all went! Facebook or email me at brofeifei@gmail.com

And if you are wondering why the name "Brofeifei ((肥肥)? That was a nickname given to me by my 2 beloved sisters who found me too fat for their liking after living overseas for too long and eating too much rich and crappy airline food. :) Enjoy and have fun cooking for loved ones!