Breakfast inspiration’s take on steamed/boiled yam served with scrambled eggs and a ‘flavourful’ ginger and onion sauce. This meal is accompanied with chilled pineapple juice to ease the heat from the ginger sauce and Arabian Nights cardamom tea… Enjoy
INGREDIENTS
Half tuber of yam peeled and sliced
4 large ginger roots
1 large onion
2 cloves garlic
2 stock cubes
1 teaspoon curry powder
Pinch of salt
Vegetable oil
2 eggs, whisked
Half green pepper
4 tablespoons milk
DIRECTIONS
Peel, slice and wash yam then set in a pot on heat with enough water to cover yam pieces a quarter ways up. Add a pinch of salt, cover and cook for about 10 minutes or until the yam is cooked through. Check with a fork, drain and set aside.
For the ginger sauce, peel and cut ginger roots into small pieces then put in a blender with cut onions and garlic. Add a little water and blend to a smooth puree.
Heat a little oil in a pan and turn in the ginger sauce, season with stock cubes and curry and cook for 5 minutes while stirring to prevent it from burning. Turn off the heat and set aside.
To make scrambled eggs, slice some onions, heat a small pan and grease with a little oil. Put in the chopped onions and stir till the onions are a little glazed. Whisk the eggs thoroughly as you slowly add in 4 tablespoons of milk and a pinch of salt , pour into pan and let sit for 30 seconds till mixture rises up a bit. Begin to scramble eggs gently, add the chopped green peppers, scramble some more and turn off the heat.
Dish and serve with a cup of chilled pineapple juice and dark cardamom tea.
Bon Appetit!
The post Breakfast Inspirations: Steamed Yam, Scrambled Eggs and Ginger Sauce appeared first on The Whistle.
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