Whoo ... what a week it's been! Chinese new year has always been busy, busy, busy ... we celebrate it in a very small way compared to a lot of the Chinese folks out there. Things are slowly getting back to normal, people are trickling back from their hometowns after a week long break. Schools are back in session and I'm hoping I can get back to more regular blogging now. Right, let's get started.
Brussels sprouts ..... one of my favorite veges. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber.
I used to hate them as a kid. I'd rather have my tooth pulled than eat brussels sprouts. But as I grew older wiser, I developed a liking to the slight bitterness of that cute round, cabbage-family, vitamin loaded vegetable. I'd like to think my tastes have matured and become more sophisticated in my wiser years .... double *ahem*.
All this time, I've had them cooked in a white sauce or butter sauce, usually as an accompaniment to roast poultry or some kinda meat. I really needed to have a different way to cook this, first, for variety's sake and second, so that my husband will eat them without grimacing.
I'd thought of frying them up like the fried spiced pumpkin dish. Then another thought hit me as I was contemplating this.... another vegetable with a similar bitterness ... the bitter melon / bitter gourd. This, stir fried with salted egg yolks is one of our very favorite dishes. Why not marry this two ideas together? Hmmm .... (Don't ask me why he'll eat bitter gourd and not brussels sprouts .... men are from mars, remember?)
It turned out better than I expected, altho not as creamy as when it's cooked without the whites of the salted eggs ... I thought it's such a waste to chuck the whites. But the flavors went really well together and to give a little ooomph, i added some chilly flakes.
brussels sprouts, quartered ( I had about 1 full cup after quartering them, you can just halve them if they're small)
2 salted eggs, hard boiled and shelled
1 tbs butter
1 tbs grapeseed oil (this is just to prevent the butter from browning too quickly)
1 tbs chopped garlic
pinch of sugar
pinch chilly flakes
a little water / milk
Mash 2 salted egg yolks + one egg white together. (Using all 2 egg whites would make it too salty)
Heat butter and grapeseed oil in a pan and stir in chopped garlic. Give it a quick stir without over-browning.
Add mashed salted eggs. Stir fry for a little bit then add in brussels sprouts.
Stir to combine. If it looks a little dry, add in some water or milk and cook until sprouts turn a slight translucent color.... or if you like them crunchy, cook a shorter time.
Add a little sugar to taste and stir in chilly flakes.
Serve hot with fluffy white rice.
PS Just a small reminder about the Potluck Party. All are invited!