Reminiscing snacks from the German motherland. They have really nice breadsticks, and a wide variety of them, both in the supermarkets and in cafes or along the streets (food carts etc). I miss Germany a lot. When can I go back for a visit?
The word ‘scotch’ stems likely from an old English term ‘scotching’, which refers to the way meat is minced or chopped for wrapping around the egg. Interestingly, it’s got nothing to do with Scotland at all, although it’s near enough. Hard boiled eggs are used in this recipe and wrapped with sausage meat, coated in egg and breadcrumbs and shallow or deep fried to allow for a crispy brown outer layer covering the egg. When you slice the egg open halfway, you will be able to see the nice layerings – from brown to reddish brown to white and then yellow. Nice!
A simple stir-fry of bee hoon does not mean it is easy to prepare. You’ve still got to julienne the carrots which is an integral ingredient for this dish and what gives it colour. Otherwise, you can just add in the beansprouts and it would still be sufficient but definitely makes it less characteristic of the usual plate of bee hoon stir-fry.
It’s Hari Raya Puasa this weekend! It’s the perfect time to whip out this recipe to share with everyone because of its festive colour (bright green) and flavours. Can’t take my eyes away from the fresh green colour of this dish!
School holidays is coming in two days’ time! It’s already the middle of March. Time flies.
