Japanese Curry Onion OmeletIt has been a long time that I didn't blog about what I cooked on the weekends. In fact, I still cook on most of the weekends. Just that, I didn't cook anything different from what I have blogged before. T___T.
I went to Sushi King for dinner last month, their new set has given me an idea on cooking.
I stir-fried the mustard with Chinese sausage.
I got the idea to cook Japanese Curry Onion Omelet, after I have eaten the new Set of Chicken Curry Omelet and rice in Sushi King. But, I didn't put in chicken, I replaced it with onions.
Slice 2 middle size onions and set aside. Beaten 4 eggs in a bowl. Soak two Vermont Japanese curry cube in hot water.
Heat the wok with some oil. Stir fry the sliced onions for 5 minutes, or until it soft.
Pour in the eggs, lower the fire and continue to fry the omelet until the eggs turn slightly brown. Scope out the omelet and set aside in a plate. Pour in the Japanese curry and add in a glass of water. When the curry boiled, put the omelet back to the wok. Let all the stuff boil for 1 minute, then off the fire and ready to serve.
Other than Japanese Curry Omelet and stir fried Mustard, I also boiled the black beans soup with pork. Can you see the big container? It was the Chrysanthemum tea drinks that I specially boiled for April and May due to the recent hot weather
I used to boil the Chrysanthemum tea with crystal rock sugar, but the Chinese medical hall's owner told me that it is better to use the bee rock sugar.