Most of the actors in Marco Polo eat a lot of eggs and chicken breasts — a high protein, low fat diet that helps them grow big muscles and look ripped, I was told. That made me think of the Disney cartoon character Gaston in Beauty and Beast. The kitchen is so used to actors eating lots of eggs that when I order my 5-minute boiled eggs in the morning, they come in fours unless I specifically ask for only one or two. Claudia Kim, who plays Khutulun in the show, would eat six eggs in one go. She has been training to transform her slender willowy physique into one that is taut and muscular. Unfortunate for me, I never get to train with them, because my character doesn’t move much at all. I remember getting excited over a long tracking shot of me walking briskly as I talked — the biggest action I had in the entire season. Needless to say, I don’t need to eat eggs the way they do.
But I love eggs. The first few times the kitchen delivered 4 boiled eggs for breakfast, I actually ate them. After a while, I stopped eating so many because I didn’t want to have clogged arteries and die of a heart attack. Since I began taking Pilate lessons last week, I felt that I deserved some eggs for Sunday morning. I made a Malaysian omelette for breakfast. And when I saw a leftover boiled egg and some leftover black rice in the fridge, I made an egg prawn rice stack for lunch. It was fun to make the leftover into something new.
3 medium eggs
2 tablespoon + 1 teaspoon coconut milk (full fat) or milk of choice
2 small Thai onion or shallots, thinly sliced
2 stocks spring onion or green onion
2 to 4 chili peppers or red and green jalapeño peppers, seeded and sliced
1/4 teaspoon salt or to taste
1 tablespoon or more cooking oil
Beat eggs with salt and coconut milk
Heat oil in a non-stick pan on medium high heat. Stir fry the Thai onion, spring onion, peppers until aromatic. Pour the egg mixture into the pan and turn the stove to medium. Let it cook for a minute or two. When the omelette is set at the bottom, but still a little runny on top, fold it in three and turn off stove.
Serve with shrimp sambal sauce.
Sambal is a Malaysian spicy sauce that can go with almost any food. You can substitute with other spicy sauce of your choice if you can’t find it near you.
Egg Prawn Stack
Ingredients for each stack:
1 hard boiled egg
1 tablespoon seeded and cubed English or Japanese cucumber
4 prawns, poached
2 to 3 tablespoon cooked black rice or other rice of choice
A dash or two of rice vinegar
Garnish with chives, sliced chili and sesame seeds
Ingredients for sauce:
1 tablespoon soy sauce
2 teaspoons rice vinegar
1 teaspoon 100% pure dark sesame oil
1/2 teaspoon sugar
1 bird’s eye chili pepper, chopped
1/2 teaspoon chopped chives or spring onion
Mix more sauce if you are making more stacks
Chop the cook prawns and set aside.
Chop boil egg(s) and mix with a dash of white pepper powder, a pinch of salt and a dash of rice vinegar. You can also add 1 teaspoon of mayonnaise to each egg, and serve the stack with a mayo based sauce. But I decided against mayonnaise for obvious reasons.
Rinse the cup that you will use as a mold and do not dry it. Add cubed cucumber, then chopped egg mixture, then the prawns and finally the rice. Press the rice down to pack the stack firm but not too tight.
Cover the plate with a small plate and flip it. If the food sticks to the cup, use a knife to run around the edge to loosen it a bit.
Garnish with chopped spring onion, chili and sesame seeds.
Serve the stack with the sauce.