All posts tagged Egg

Spaghetti Gochujang

Published September 1, 2016 by Ninik Becker

Spaghetti Gochujang


‘Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner’

~Sophia Loren~


Spaghetti Gochujang

So far I mostly use Gochujang (Korean chilli paste) to make Kimchi Soup, and this time I tried to mix it with the spaghetti. Gochujang and Miso available in most Asian stores, or buy directly when you travel to Korea.

For someone who has never tried Gochujang and Miso may taste a little strange. But for those who are familiar, they will like it. Gochujang and white miso mixture add richness flavor into the dish.

A fusion of western and eastern ingredients will produces a unique flavor. Something new for me. Anyway, this is really very simple recipe you can cook in short time.

Please take a look at the video below



Ingredients :

  • 2 servings cooked spaghetti
  • 1 medium carrot, diced
  • 1 stalk green onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Egg(s) for topping
  • Little fresh parsley for garnish
  • 1/4 cup of water

Sauce :

  • 1 tbsp Gochujang (Korean Chilli Paste)
  • 1 tsp white Miso
  • 1 tsp light soy sauce
  • 3 tbsp water

Method :

In a small bowl, add Gochujang and white Miso. Add 3 tbsp water and stir until smooth. Add 1 tsp of light soy sauce, stir again until well blended. Set aside.

In a pan add little oil, fry egg(s) into your preference doneness. For this dish I prefer sunny side up egg. Set aside.

In the same pan, heat vegetable oil. Saute minced garlic, stir for couple of seconds and add carrot and green onion. Stir until carrot softened.

Pour the Gochujang mixture into the pan. Now, add 1/4 cup of water into the bowl, move the bowl to clean the remaining sauce, then pour into the pan. Stir and wait until boil.

Add cooked spaghetti and stir until well coated and the sauce reduced.

This will be a thick full flavor dish.

Serve immediately, top with sunny side up egg and chopped fresh parsley.

Guten Appetit !


Note : If you’ve never taste Gochujang and Miso before, try a little first and see how it goes.




Vegetable Omelette

Published January 18, 2016 by Ninik Becker

The 4 worst things about being an Egg :

You only get hard once

You only get laid once

You only get eaten once

The only one who sits on your face is your mother !


I found this quotes printed in a cap/hat somewhere, have no idea who is the original author.


Talk about an egg, I like to have a hot breakfast, something that can make quickly, savory and delicious and good-looking as well. How cool is that ?

Less than 15 minutes including preparation until finished, if you move fast. If you are doing slow motion than will be different.

And now let’s make this



Serve with toasted bread if you prefer.

The plate was empty less than 15 minutes too !

Vegetable Omelette by Ninik Becker


Enjoy !

Pandan Egg Steamed Buns

Published January 7, 2016 by Ninik Becker


Pandan has specific flavour and fragrant aroma that can not be replaced with any other ingredients. Pandanus leaves commonly grow in South East Asia but we can find easily the Pandan extract everywhere in Asian store, usually in a small bottle.

In Indonesia, Pandan use for many kind of dishes and dessert.

The fresh Pandan leaves look like these.

Pandan leaves


In this recipe I used Pandan extract. If using Pandan juice, use as replacement of water in the dough making.

Pandan Egg Steamed Buns


Enjoy !

Veal Schnitzel and fried egg

Published September 23, 2014 by Ninik Becker

veal schnitzel and fried egg

Veal Schnitzel and fried egg.

Or in Germany called Kalbschnitzel und Spiegelei.

Veal or young beef has paler flesh color than the old one, and how to make it is just the same with other schnitzel. I have shared the recipe in the earlier post, the difference this time is I add sunny side egg on top and the melted egg yolk can be eaten as a sauce.

I enjoy it with orange paprika, cherry tomatoes, and butter lettuce salad with Essig and black pepper dressing. So simple, healthy and yummy.

veal schnitzel and fried egg

Serves 2

Ingredients :

  • 2 slices veal steak, pounded thin
  • eggs, number as you like + 1 for breading
  • 1/2 cup flour
  • 1 cup bread crumbs
  • salt and pepper
  • a pinch of paprika powder
  • butter/margarine and oil for frying
  • salad to serve
  • french fries/potato wedges (optional)

Methods :

  • clean and pat dry the veal, season both side with salt, pepper, paprika powder.
  • season the bread crumbs with salt, pepper and paprika powder.
  • breading process : in the flour, in the egg, in the bread crumbs. Shake the excess crumbs.
  • we do not need thick breading because good schnitzel is having thin layer of flour and breadcrumbs.
  • in a pan heat butter/margarine and oil, enough for frying two schnitzel.
  • fry in medium high until both side golden brown and the veal cooked.

Keep warm in the oven, while you frying eggs.

Serve the schnitzel with sunny side egg on top and enjoy with salad. And fries/potato wedges if you like.

Guten Appetit !

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