So here we are at Malaysian Monday number 60. Wow. I’ve missed a few here and there, but this means I’ve got over a year’s worth of Malaysian food posts logged on here already. That makes me feel sort of glowy inside :) Thank for following along!
Something occurred to me though, when I was wondering what to make for this post. I’ve been cooking a lot of kuih (snack/cakes) and street food or food that is not usually made at home. The sort of food I’ve missed and couldn’t easily find since moving to Australia.
But what about the food my family ate at home? You know the sort of simple, comfort food my Mum cooked. The Malaysian equivalent of mac and cheese if you will. A lot of these dishes aren’t really all that photogenic, and I’m not sure if many people in Malaysia actually ate similar dishes or whether Mum just whipped them up when she felt like it. But these were dishes I grew up with, so I thought they deserved their own little turn in the Monday spotlight.
To kick things off, today I give you my Mum’s green bean omelette, although she called it a French bean omelette. To be honest, I’m not too sure what the difference is between a green bean and a french bean. If anything, I remember that the beans she used were slightly shorter and plumper than the ones I buy here. Any bean experts out there?
What's in a name?
This is the sort of dish we ate often, and I have made many, many times when I needed something easy that ticked boxes. Vegetable? Tick. Protein? Tick? Quick? Tick. Have ingredients in fridge? Tick. Mini-critics will eat it without complaining too much? Large tick.
There are only a handful of ingredients needed for this omelette, and you can vary the amounts (and of course the ingredients) as you see fit. Treat the recipe as an idea and take it from there.
Have a great start to the week, and don’t forget that I’m hosting Muhibbah Malaysian Monday #7. Please send your entries to its(dot)sharon(at)gmail(dot)com. Muhibbah Monday is a blog event I started with Suresh from 3 Hungry Tummies, and you can find more info here.
Green been omelette
- Two large handfuls green beans, topped and tailed, then sliced into fine rounds. The thinner the rounds, the faster they cook. (If you like your measurements, I used about 1 1/2 cups worth of the rounds)
Two cloves garlic - peeled, finely minced (you can sub onion or other herbs for different flavour)
Eggs, preferably free range ( I went with four large eggs, but you can make it as eggy as you like)
Splash of soy sauce.
In a bowl, lightly beat the eggs and a splash of soy sauce. For family meals, I try to keep the salt level down, so I don’t add additional salt, but go with what you like. Add a dash of pepper to the eggs too.
In a wok or large flat frying pan (large enough to hold the finished omelette), heat a little vegetable oil, then fry the green beans until they start to change colour (become very vibrant green). This doesn’t take very long. Add the garlic, give it a good stir and fry until the garlic has become fragrant. Add the beaten eggs in, lower heat if necessary, then cook until omelette is ready. Swirl the pan from time to time to make sure the egg sets properly. We always ate this omelette very well done, so it was cooked through, not soft centered in the Western manner. I often try to turn this omelette but it doesn’t hold up well and just breaks into a gazillion pieces, which is fine. This is homestyle remember?
Serve with steamed rice as part of a Malaysian/ Asian meal.
Told you it wasn't pretty!