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Loving this simple dish that's kid-friendly, yet perfect for a weeknight family meal if you're looking for something quick and easy to prepare. I love eggs, and especially scrambled eggs . This chicken mince rice bowl is served with an egg crumble, which is made by scrambling the eggs with a pair of chopsticks until it turns into crumbs (of course!). Leftovers also make great lunchboxes for kids the next day. Soboro Don Source: Adam's Big Pot Ingredients 1 tbsp vegetable oil 500g chicken mince ¼ cup soy sauce ¼ cup sake 2 tbsp caster sugar 2 tbsp mirin ¼ cup water 2 cups snow peas, tailed 8 cups steamed short-grain rice, To serve 1 sheet nori, finely sliced, to serve EGG CRUMBLE 4 eggs 2 tbsp mirin 1 tsp caster sugar Method Heat the oil in a medium saucepan over medium heat and add the chicken mince. Fry the mince until it turns white (you don't need to brown it) and add the soy sauce, sake, sugar, mirin and water. Bring to a simmer, stirring occasionally for about 10 m...

Curry puffs are a staple teatime snack in Malaysia and Singapore, along with other tasty favourites such as banana fritters (with chili soy sauce!), sweet potato donuts (and many other deep-fried snacks!). Maybe it's just me, but whenever I'm in Malaysia, I'm constantly eating round the clock - breakfast, mid-morning snack, brunch, lunch, dessert, afternoon tea, evening snack, dinner, snack again followed by supper. Fortunately, there's a wide variety of food to choose from across different cuisines, plus there are different food stalls that operate from early morning till past midnight, and some even over 24 hours. Curry puffs are also known as epok-epok or karipap in Malaysia. I've made various types which you can find here , here  and  here . The recipe below is another version that uses oil and margarine, which gives it a firmer yet crispy texture, and equally delicious. According to my mum, the "makcik" (auntie in Malay) selling curry puff in Malays...