Sweet Potato and Bacon Waffles | 蕃薯煙肉窩夫

附中文食譜

Growing up, waffles were hardly part of my breakfast repertoire. We didn't grow up with a waffle maker at home. Although Hong Kong-style waffles were sold everywhere at hawker stands - generously slathered with peanut butter and condensed milk and sold side by side with egg puffs - I never really developed strong memories of waffles since street food was strictly off limits in my family.

Much in the same way as American style pancakes, waffles always felt to me like empty calories heavy with flour and laden with sugar - nothing more than a vehicle for the river of syrup or pat of butter, or the occasional bells and whistles.

Things started evolving for me when fried chicken and waffles became a thing in the U.S., something of a national obsession really. Don't get me wrong - chicken and waffles have been around for ages, with origins purportedly rooted in the South, but the formidable duo has seen a revival of late as brunch grew to become the top trend in American cuisine and beyond. In an instance, the humble waffle has been propelled to the center stage and under the global spotlight as an increasing number of restaurants worldwide are adding the combo to their menu and coming up with their own signature variations, be it savory or sweet. Waffles were no longer just for breakfast; neither are they simply just plain or sweet. My attitude towards waffles shifted. Next thing I know, I developed a craving for fried chicken and waffle and make a beeline for my favorite spot every time I land in New York.

End of last year, I picked up a multi-function sandwich maker at an appliances blowout sale that came with a waffle griddle. The machine hasn't seen daylight since until this past weekend when I decided a lazy "brunch for dinner" was in order for my little get-together with a couple of good friends. And by lazy, I mean it was just going to be waffle and gazpacho, no cooking required. I wanted the waffle to be the main event, something that was at once comforting, healthy, and satisfying. I also did not want flour to be the bulk of the waffle. So I looked to sweet potato - and sure enough - sweet potato waffles is a thing.

"Brunch for Dinner": a cozy, happy, celebratory weekend reunion!

Sweet potatoes are considered low on the glycemic index scale - meaning the carbohydrates are slowly digested, absorbed, and metabolized and do not cause a spike in insulin levels. Not only are these wholesome sweet potato waffles low in carbs and calories (make them even better for you without the bacon - but hey, baaaaacon), they are naturally gluten-free. Most recipes on the internet call for coconut flour to be incorporated into the mixture, but considering that in some parts of the world coconut flour is not readily available or is plain costly, I recommend other nut flours or cornstarch as a gluten-free substitute.

In this savory version of sweet potato waffles, bacon, spring onions and a touch of garlic powder give incredible flavor, while paprika brings subtle heat that plays off the mild sweetness in the sweet potatoes. Top the waffles with more crisp bacon, a gorgeous, runny sunny-side-up and a generous sprinkle of chopped spring onion, and finish with a light drizzle of maple syrup and hot sauce for a delicious sensory experience. Pair the ensemble with a refreshing, appetizing cup of gazpacho (recipe to come soon!) and you have a complete brunch suited for any time of the day!

What you'll need... (for two)
1 medium sweet potato (2 cups grated)
1 bunch spring onion, chopped
3 tablespoons cornstarch*
1 teaspoon paprika
1/2 teaspoon garlic powder
Large pinch of sea salt
1 slice bacon (optional)
2 eggs, beaten

To serve:
Bacon | Fried or poached egg | Avocado | Maple syrup | Hot sauce | Chopped spring onion

Note*: substitute with 2 tablespoons of coconut flour

Directions...
1. Peel and grate the sweet potato. Give the shredded sweet potato a few quick pulses in a food processor if necessary to break down any long strands. Important: lay grated sweet potato out on paper towels. Place another paper towel on top and press down to absorb as much liquid as possible.

2. Preheat waffle maker or waffle iron.

3. In a small frying pan, cook the bacon (if using) until desired crispiness, drain excess fat and crumble the bacon. In a large bowl, mix together all the waffle ingredients including the crumbled bacon until thoroughly combined.

4. Once the waffle maker is hot, grease with bacon fat or spray with nonstick spray. Spread sweet potato batter evenly onto the waffle maker, making sure it's packed down lightly. Close machine and let cook until golden brown and slightly crispy, flipping once if necessary, about 8 - 10 minutes. Remove and repeat with remaining batter.

5. While waffle is cooking, prepare toppings of choice. If making waffles in batches, lay cooked waffles on a rack and keep warm in an oven. Transfer to a plate and top with desired fixings, enjoy!

 【 蕃薯煙肉窩夫 】

非一般的格仔餅啊！近年美國掀起炸雞窩夫熱潮、加上週末嘆 Brunch 的文化漸催普及化，窩夫不再只局限於早餐或作甜品～ 早餐當晚餐又何樂而不為呢？ 用蕃薯製作的格仔餅鹹中帶甜，低卡高纖零麩質、不會令血糖飆升，配上培根煎蛋蘑菇和蕃茄凍湯，是完整完美的「早餐」啊！

材料（兩人份量）：
蕃薯                                200 克
蔥                                    1 小札
粟粉*                             3 湯匙
紅椒粉 (paprika)          1 茶匙
蒜粉                                1/2 茶匙
海鹽                                1/4 茶匙
煙肉                                1 片（可免）
雞蛋                                2 隻

伴碟：煙肉 | 太陽蛋 | 水煮蛋 | 牛油果 | 楓糖漿 | 辣醬 | 蔥花
備註*：粟粉可用 2 湯匙椰子粉代替，更為理想

做法：
1. 蕃薯去皮刨絲，建議用食物處理器把蕃薯絲略為打碎。
2. 蕃薯絲鋪在廚房紙上再放上另一層廚房紙，用力按壓，把多餘水份吸乾。
3. 煙肉煎香，切成碎片 (如使用)。
4. 雞蛋打成蛋液、蔥切成蔥花，保留少許綠色部分作裝飾用。
5. 把所有窩夫材料拌勻備用。
6. 窩夫機預熱，掃上少許油，鋪上適量蕃薯蛋漿，蓋好烘至呈金黃色和帶脆，約 8 - 10 分鐘。伴上自己喜歡的配料，即成！

備註：如分批製作窩夫，建議將弄好的窩夫平放焗爐架上用微溫保暖。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Turkish Eggs | 土耳其式水煮蛋

附中文食譜

The first time I have ever tried Turkish eggs was, strangely, not in Turkey, but in Brisbane, Australia, at a cozy, two-storied cafe overlooking a sunny suburban street lined with boutiques and bakeries. To anyone who has never had Turkish eggs, or Çılbır, pronounced as "chulburr", the idea of laying a poached egg on Greek yogurt may raise an eyebrow or two. Add on top a drizzle of chili-infused melted butter, the concept seems to take "odd" farther up a notch. Creamy, tart, oozy, savory, then spicy, too? The idea of Turkish eggs appears to throw our notion of a familiar brunch into shambles.

But before you resort to the comfort zone with the likes of Eggs Benedict, I urge you to give this dish a try. Because with just one try it had got me hooked. The soft poached egg, with its silky egg whites, melds beautifully into a thick and creamy and slightly tart Greek yoghurt that is laced with garlic and sometimes dill. Butter is then melted and infused with chili then drizzled over the dish, imparting an extraordinary depth of flavor and giving a luxurious, aromatic kick. As you poke into the egg, luscious yolk oozes out like liquid gold, bringing the heavenly sensation to the next level. To scoop and soak up every last smear of yolk and yoghurt, thick, crusty, griddled sourdough or even warm naan would most certainly do the trick.

Word is that Çılbır originated as a breakfast staple in Eastern Turkey. I do not recall seeing this dish on menus around town in the iconic Istanbul (but then it was nearly a decade ago when I visited and I was mostly staying at budget guesthouses), but it is definitely making an increasing appearance at brunch restaurants around the world. A small breakfast cafe in West London easily charges this dish for £9, but you can just as easily prepare this dish at a fraction of the cost at home.

Aleppo (a mild Turkish red pepper flake) is traditionally used in making the chili-infused butter for this dish, but if unavailable, substitute paprika and a pinch of crushed red pepper flakes for no less a bang in flavor. While dill is not required on Turkish eggs, I personally find using some fresh or dried dill adds an uplifting herbaceous note and complexity to the dish.

After all, creamy, tart, oozy, savory, and spicy isn't just incredible; it is - in Nigella Lawson's words - "a revelation and a complete sensation."

What you'll need... (serves 2)
200 g Greek yoghurt
1/2 clove garlic
A few fronds of fresh dill, or a pinch of dried dill
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon paprika
1 pinch crushed red pepper flakes
2 eggs
1 tablespoon white vinegar
Thick sourdough toast, to serve

Directions...
1. Using a fine grater, grate half a garlic clove and whisk into the Greek yoghurt with a small pinch of dried dill, if using. Set aside and allow the yoghurt to come to room temperature.

2. Gently melt butter in a small pan until it begins to turn into an aromatic, nutty brown. Stir in the olive oil, then add paprika and red pepper flakes and leave to infuse over a low heat. Turn heat off and set aside to cool.

3. Bring a pot of water to a simmer. Add the vinegar and make a swirl with a large spoon. Break cold egg into a small dish or saucer. Holding dish just above the simmering water, gently slip egg into the water. Poach for 3 mins until set, transfer egg with a slotted spoon to some kitchen paper to drain. Repeat with the other egg.

4. To serve, divide the yoghurt into two warm bowls, top each with a poached egg, then drizzle over the chili-infused butter. Season and scatter over some dill and crushed red pepper flakes and dig in with thick slices of crusty bread!

Note: I prefer grating the garlic here over finely chopped garlic as the flavor melds more readily into the yoghurt and it also reduces the chances of biting into pieces of raw garlic.

【 土耳其式水煮蛋 】

多年來眾人熟悉的 Eggs Benedict 一直被視為悠閒週末 brunch 之首選，是時候跳出框框了！話說有次在外國試過 Turkish eggs，嫩嫩的 poached egg 配上綿綿的香草乳酪再淋上香辣牛油，跟厚厚的吐司一起吃，味道配搭新奇刺激、口感一流，有別於傳統早餐菜式，可說是一見鍾情啊～ 急不及待回家研製、同大家分享食譜啊！

材料（二人份）：
希臘乳酪                 200 克
蒜頭                         半瓣
刁草                         適量
牛油                         2 湯匙
橄欖油                     1 湯匙
紅椒粉 (paprika)    1 茶匙
乾辣椒碎                 適量
雞蛋                          2 隻
白醋                          1 湯匙
厚切酸種麵包        

做法：
1. 把蒜瓣磨成蓉。將乳酪、蒜蓉和少量刁草拌勻備用，待其回到室溫。
2. 牛油用慢火煮溶，期間會起泡。煮至牛油開始呈現咖啡色及聞到焦香後加入橄欖油、紅椒粉和乾辣椒碎。熄火，晾涼備用。
3. 大鍋燒滾水後轉慢火，加入白醋拌勻，用筷子輕輕攪出漩渦。小碗打入一隻雞蛋，小心把蛋倒入漩渦裡，煮約 3 分鐘後把水煮蛋盛起並放到廚房紙上吸乾水份。
4. 把乳酪平均分配到兩個碗子裡後各放上一隻水波蛋。淋上辣椒牛油，再撒上刁草和乾辣椒碎，最後拌上厚切酸種麵包吐司即成！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Huevos Rancheros | 墨西哥農場煎蛋早餐

附中文食譜

For many people, a particular dish brings memories or harbors significant emotions. It could be your mom's hand wrapped dumplings, the ramen that you subsisted on during late-night college days, or even Jagerbombs (just the thought of it makes my insides turn - I will spare you on the details).

I remember my very first taste of huevos rancheros, a humble, staple Mexican desayuno freshly cooked up in a community kitchen where we started our days volunteering for Habitat for Humanity in an impoverished neighborhood in Ciudad Juarez, Mexico.

That was now nearly fifteen years ago, I then a more rotund college Junior, criminally misinformed and ignorant about Mexican cuisine after years of cattle-feeding on soupy enchiladas and goopy "salsa" poured out from factory-sized tubs a.k.a. high school lunch grub. These huevos rancheros were vibrant in color, the frijoles refritos soul-warming, the sunny-side-up perfectly crisped on the edges, the spicy red salsa fresh and well-balanced, and the tortilla underneath them all golden and crunchy. It had me asking for more. It was something I have never had before. A moment of revelation, a culinary discovery. Had I have a smartphone back then (those were the days before terms like selfies and food porn came to be), I would have most likely snapped one too many photos. Fortunately, the memories and experience live on. I can still recall the face of the lady who lovingly prepared and served us meals, her painted, arched eyebrows, her wide smile, and warmhearted hospitality.

Fire-roasted tomatoes for maximum flavor

Fifteen years later, I finally put this itch to rest. I have been procrastinating for too long to revisit this memory. And thus I picked up a few things from the groceries on my recent layover in Los Angeles, scoured through my pantry, invited a dear friend over to be my guinea pig, and made huevos rancheros.

Huevos rancheros - "rancher's-style" eggs - are basically eggs served on a corn tortilla with a spicy tomato-chili salsa - a simple, stress-free, quick affair with minor variations in accompaniments across different households and regions. I like mine served with refried black beans ('coz why not?) for extra fiber and dimension, just like how I remembered. The tortilla can be either crunchy fried (more like a tostada) or lightly charred according to preference, so long it holds the wet sauce without disintegrating into mush.

Chile Guajillo, adds depth and smokiness

For the recipe, I base mine mostly on J. Kenji Lopez-Alt's from Serious Eats. For the red sauce, make use of tinned tomatoes to make your life easy - if you can find fire-roasted tomatoes in a can, all the better. I followed his suggestions and tossed in toasted Mexican dried chilies (I happen to have dried Guajillo chilies sitting in the back of my cramped pantry) for extra depth and smokiness. Substitute with Chinese dried chilies or crushed red pepper if unavailable. To finish the dish, top with crumbled cheese, cilantro, avocado, sliced cherry tomatoes, fresh jalapeños and add a side of Mexican street corn as desired.

A fiesta for the eyes, a party for your tastebuds!

What you'll need...
1 medium onion, finely sliced
3 cloves garlic, roughly chopped
1-2 whole dried Mexican chilies (ancho, guajillo, or morita)*
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
1 14 oz. (400 g) can crushed tomatoes, preferably fire-roasted
2 whole chipotle chilies packed in adobo from can
1/4 cup minced fresh cilantro, stem and leaves, plus more for serving
Squeeze of lime juice, plus lime wedges for serving
1 tablespoon soy sauce
Fresh corn tortillas
Eggs
Canned or homemade black or pinto refried beans, heated, for serving
Crumbled Cotija cheese^, for serving
Avocado, for serving (optional)
Sliced cherry tomatoes, for serving (optional)

Notes:
* If not available, substitute with Chinese dried chilies or crushed red pepper flakes.
^ I used crumbled queso fresco. If neither are available, substitute with crumbled feta cheese.

Directions...

1. Trim tops off the dried chilies and discard seeds. Pop into microwave and heat on High for 15 minutes until softened and fragrant. Snip into thin strips and set aside.

2. In a medium saucepan, heat oil and add onion and garlic, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add oregano, cumin, and chili strips and cook until fragrant, about 15 seconds. Add tomatoes and chipotle chilies with their sauce and bring to a simmer. Reduce heat to a gentle simmer for 10 minutes.

3. Puré mixture with an immersion blender or in a blender. Stir in cilantro, soy sauce, a squeeze lime, and season to taste with salt and pepper. Set aside and keep warm.

4. In a cast iron skillet or non-stick pan, heat oil and lightly fry corn tortillas one at a time, until lightly charred on each side but still pliable. Transfer to a paper towel to drain and stack them as you go. Cover with foil to keep warm.

5. Using the same skillet or separate pan, heat oil over medium-high heat until oil is shimmering. Fry eggs, using a spoon to baste the tops with hot oil as they cook in order to help set the upper whites while keeping the yolk completely runny. Fry until crisp on the bottom and edges and whites are set. Season with salt and pepper.

6. To serve, smear refried beans on each tortilla, top with a fried egg, and spoon salsa over the top, keeping the yolk exposed. Finish with a sprinkle of cotija cheese, sliced cherry tomatoes, and minced cilantro a Enjoy immediately. Buen provecho!

《墨西哥農場煎蛋早餐》

這一頓簡單而豐富的早餐，就是十五年前令我對墨西哥地道菜一見鍾情的那一道菜式。
十五年後的我終於重溫當年在墨西哥當義工時吃過的一頓難忘的早餐。

材料：
洋蔥  1 小個  切絲
蒜頭  3 瓣  剁碎
墨西哥乾辣椒  1 - 2 隻（ancho/guajillo/morita/或用一般辣椒乾代替）
乾奧勒岡  半 茶匙（墨西哥的品種最為理想）
小茴香粉  般茶匙
罐裝番茄  400 克（fire-roasted 的最為理想）
罐裝墨西哥 chipotle 辣椒 in adobe sauce  2 條
芫荽（剁碎）7 克
新鮮青檸汁  少量
生抽  1 湯匙
墨西哥玉米捲餅皮
雞蛋

自選配料：
罐裝豆泥
Cotija 芝士碎（或用 feta 芝士代替）
芫荽碎
牛油果
車厘茄  切片

做法：
1. 墨西哥乾辣椒先去頭去籽，放進微波爐以強波叮 15 秒至軟化和帶香。用剪刀把辣椒剪成絲，備用。

2. 小煲中落油炒香洋蔥和蒜頭，約 5 分鐘。加入乾辣椒絲、奧勒岡和小茴香粉，炒約 15 秒後再加入罐裝番茄和 chipotle 辣椒。煮開後轉小火加蓋燜煮 10 分鐘。

3. 用手持式攪拌捧或攪拌機把煲中食材打成蓉。拌入芫荽、生抽和青檸汁再作適當調味。備用。

4. 鑄鐵鍋或易潔鍋中落油把捲餅皮逐一煎至輕微焦香及軟中帶脆，並用錫紙保溫。

5. 煎太陽蛋。

6. 完成品製作步驟：煎好的捲餅皮上先塗上一層豆泥，然後放上一隻太陽蛋，再淋上番茄辣椒莎莎醬（不要完全覆蓋太陽蛋啊，特別是蛋黃啊！），最後撒上芝士碎、芫荽、車厘茄，牛油果和青檸角拌碟，完成！

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Ditch the Restaurants, Enjoy Brunch in Bed this Valentine's Day!

Happy Valentine's Day! A day anticipated by most, dreaded by some, but nevertheless a day filled with love and cliché - so why not stir things up a little this year?

Valentine's Day is typically a time when couples feel obliged to deck out and dine out in some fancy restaurant (with reservations made weeks in advance), inevitably bound by predictable set menus that take advantage of defenceless diners (let's sneak a strawberry into the glass of bubbles and a few shavings of truffle somewhere). Guys' wallets, in most instances, bear the brunt of this one night-out's romantic assault, not to mention the prerequisite "surprise" gift for the beloved. Valentine's Day is a social-commercial institution, really. So this Valentine's Day, why not shake things up a little?

A double-punch in omega 3!

To make things better, Valentine's Day this year falls on a weekend. Sunday brunch in bed, anyone? In my book, the little effort and thought put into preparing food for a loved one exudes more romance than a night out can ever provide. Plus, you get to indulge in snuggling without judgamental eyes snooping in scrutiny.

This Valentine's Day I prepared something simple and foolproof, yet does not fall short from your average brunch out in your favorite cafe. All of the ingredients happen to be readily available in my pantry, saving me a last minute trip to the grocers. Whether paired or single, enjoy a chill morning in, or even surprise your family with some love!

A feast to the eyes, most certainly a party for the belly - do something special for Valentine's Day

Baked Egg in Avocado
Coconut Cashew Maple Granola, Greek Yoghurt, Blueberries (Recipe here!)
One Skillet Rosemary Potatoes with Pancetta and Caramelized Onions
Frozen Banana Mix Berries and Oats Smoothie

Recipes to come soon!

Homemade Granola is so easy and addictive you'd never go back to store-bought ones!

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]

Roasted Summer Vegetables and Goat Cheese Frittata

I am never really a big fan of eggy breakfasts, but a lazy, sunny Saturday morning somehow sets the right mood for one. The other night I roasted some eggplant and zucchini I brought back from Italy and had some leftovers. Come the next morning, these leftovers made their way into a popular brunch dish - the Frittata. Paired with a glass of milk, orange juice or a Bloody Mary, this dish promises a bright start to your weekend.

This recipe utilizes 4-inch ramekins to serve individual-sized frittatas, which is a sensible way to go unless you have one of those ovenproof nonstick skillets and a huge oven to match - a luxury that many could only dream of ever having. Almost anything goes in a frittata. Omit or throw in other vegetables and leftovers as you like, such as roasted bell peppers, asparagus, potatoes, and sausages.

To prepare...
Zucchini, cubed
Eggplant, cubed
Onion, sliced into half moons
Olive oil
Mushrooms, halved
Cherry tomatoes, sliced
Pancetta, or bacon, diced
Garlic, minced
Thyme, fresh or dried
Eggs (one for each ramekin)
Milk
Goat cheese

 1. Roasted zucchini and eggplant: preheat oven to 210°C. Toss cubed zucchini, eggplant, and onions in olive oil, salt and pepper. Roast on a rimmed baking sheet until tender, 10-15 mins.








2. In a small pan and on medium heat, brown pancetta, remove and set aside, keeping the grease. In the same pan, saute garlic with mushrooms and thyme. Season with salt and pepper to taste. Mix together with roasted zucchini, eggplant, onions, and sliced tomatoes. Divide vegetables into greased ramekins.

3. Crack eggs into a mixing bowl and add a dash of milk and a pinch of salt and pepper, whisk together. Pour egg mixture into the ramekins until just barely covering the veggies. Top with a chunk of goat cheese.


4. Transfer the ramekins to the oven and bake for 30-40 min or until the egg mixture is set and the top is golden. Baking time varies oven to oven; test the center by inserting a skewer and check if egg is runny. When set, remove ramekins and let rest for 5 min.

5. To serve, gently run a sharp knife along the edges of the frittata. Invert the ramekin over a plate and give the ramekin a shake or a tap. Once released, invert the frittata onto another plate for serving. Enjoy alongside a green salad and/or some breakfast sausages. Have a good one!


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Scrambled Eggs with Tomatoes, à la Hong Kong style

Perhaps one of the most easily recognizable homecooked dish, this dish is also just as easily prepared, even for the most novice home cooks. Requiring only three basic ingredients and one wok (or skillet) and no more than ten minutes from prep to finish, this dish - common in Hong Kong homes and parts of China - definitely rises to the rescue when all you've got in the pantry are - you've got it - eggs and tomatoes. Very kid-friendly with its touch of sweetness, it is no wonder that this simple dish is a favorite among many local families with little time on their hands. Did you grow up on this dish?

 

What to prepare...

1. Cut 2 large tomatoes into chunks, with skin and seeds and pulp and all. Beat 2 eggs, add a pinch of salt and some water. Adding water somehow increases the silkiness of the scrambled eggs.

2. Heat oil in wok on medium-high, pour in beaten eggs without disturbing. Once eggs begin to set, gently scramble until 70% done then quickly remove from heat and set aside. Do not cook eggs well done at this point or they will end up like rubber.

3. In the same wok, heat oil and about 2 cloves of minced garlic until fragrant. Add tomatoes, stirring frequently, then add in some salt and a teaspoon of sugar. Do not overcook tomatoes lest they will lose their nutritional goodness.

4. Once the tomato juices begin to reduce, add a squeeze of ketchup, the eggs, and swiftly stir-fry 30 seconds more. Finish with a dash of soy sauce and turn heat off. Garnish with chopped spring onion (parsley sprig pictured here) and serve. Enjoy!

Tip: Growing up I have always observed my mother adding a touch of Shaoxing wine or Chinese Rice Wine to beaten eggs that I believe removes any unpleasant taste while enhancing flavor. It has for me become a normal practice when cooking Chinese scrambled egg dishes. Experiment with it! 

[Any thoughts or comments? Please share with me!]