Building A Perfect Meal by Michelle Tchea
Item #: BK-028
Size: 144 pages
By Michelle Tchea
Building a Perfect Meal shows novice cooks that cooking at home is both achievable and fun. The concept of this cookbook is simple: start with a basic recipe and then elevate it into something spectacular with the addition of a few more ingredients. After perfecting the basics, you can create elaborate meals at home worthy of impressing loved ones.

From truly simple bites such as Toy Soldiers with Poached Eggs, and Creamy Mashed Potatoes to more substantial dishes such as Steamed Snapper with Spring Onions and Creamy Dreamy Seafood Stew, this collection of 100 recipes is great not just for beginner cooks but also foodies looking for ideas to whip up quick and easy dishes at home.

List Price: $24.50
Price: $14.99

Item is not eligible for return/exchange; limited quantities available
Omelette for Dummies

Butter 30 g (1 oz), melted
Cream (optional) 1 Tbsp
Eggs 3
Cooking oil 2 Tbsp
Grated cheese or baby spinach to serve

• Add the butter and cream into the eggs. Beat slightly with a fork. Heat oil in a pan and add
the egg mixture. Tip the pan to distribute the eggs, so they completely cover the bottom. As it
starts to firm up, run a spatula under the edges, bunching the mixture toward the centre so the
remaining liquid can cook. The eggs should cook slightly yet still remain moist on top.
• If desired, fill the omelette with your favourite topping—grated cheese and baby spinach are
firm favourites. Turn off the heat and fold the omelette. Slide it onto a plate. Serve immediately.

Omelette with Pickled Chilli Vegetables Serves 2

Omelette (see previous recipe) 1 serving
Pickled vegetables (see below recipe) or store-bought KimChi works
About 80 g (3 oz), roughly chopped
Spring onions (scallions) to garnish, thinly sliced
Red chillies to garnish, seeded and thinly sliced
Toasted sesame seeds (optional) to garnish

• Make the omelette as above but before folding it, add the pickled vegetables or kimchi.
• Remove omelette immediately from the pan so that the vegetables remain crunchy. Garnish
with spring onions, red chillies and sesame seeds. Serve with rice.

Pickled Vegetables

White wine vinegar 250 ml (8 fl oz / 1 cup)
Japanese rice vinegar 4 Tbsp
Castor sugar 2 Tbsp
Sea salt 2 Tbsp
Bird's eye chillies 2, seeded and finely sliced
Carrot 1, large, peeled and cut into thin strips
White radish (daikon) 1, small, peeled and cut into thin strips

• Combine white wine vinegar, Japanese rice vinegar, sugar and salt in a small pot and bring the
boil. Remove from heat and stir in the chillies.
• In a sterilised jar, add carrot and radish. Pour in pickling liquid and leave to cool at room
• Cover with lid and fl ip jar upside down. Place in the refrigerator for at least 2 days before
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