This is probably one of the easiest, last-minute dish you can whip up on days when your brain juices seem to run dry and you can’t figure out what to cook.

I got the idea for this loaded omelette from the mamak (Indian Muslim) shops where they often either serve a plain omelette or a loaded one like this. Their ingredients are different though with red and green peppers, I think. I can’t remember exactly. I’m usually too hungry to notice .

Anyhow this is my version of the loaded omelette. Simple, different from the real thing but just as delish! You only need 3 main ingredients.

• 1 medium tomato, diced with seeds removed
• 1 medium onion, cut into rings
• 3 eggs

I just heat up some oil in a non-stick frying pan while I beat the eggs in a bowl, adding in the tomato and onion, and a pinch of salt and pepper.

Then I just pour everything into the pan and swirl it slowly around to ensure the entire bottom area of the pan is covered. Leave it to cook on medium heat for a couple of minutes until the base is evenly cooked.

The flip the omelette over and leave to cook for another couple of minutes. And that’s it. You’re ready to serve this wonderfully tasty and healthy dish. With all the nutrients in there, you won’t need to be reading arcona reviews anytime soon. You can serve it over rice and curry or even for breakfast with bacon, sausages and baked beans.

This loaded omelette recipe is loaded with healthy ingredients. If you’re a college student who’s new to cooking, this is the perfect recipe for you. It’s quick, it’s easy, it’s healthy and it only uses 3 ingredients. What’s not to love ?

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Nothing perks up the appetite like a totally spicy dish. Like my Thai-style crispy chicken. When I tell my teens that’s one of the dishes I’m cooking for dinner, they jump for joy. It’s one of our favorite dishes to order at Chinese restaurants. It’s also a dish that’s so easy to prepare at home.

You need:

• 4 chicken thighs, chopped into chunky pieces
• 1 large cucumber, thinly shredded
• 1 large carrot, thinly shredded
• 1 medium onion, thinly shredded
• 1 cup cornflour
• I cup cooking oil
• 3 tablespoons Thai chilly sauce (I usually use Kimball)
• salt and sugar to taste

First I coat the chicken with cornflour, a drizzle of oil and a pinch of salt, and leave aside to sit while I shred the veggies. Meantime, I heat up some oil in my wok. I’m not deepfrying the chicken here. There’s not enough oil to do that. I’m just shallow frying the chicken till it’s cooked and browned. Remove from oil and repeat with the next batch of chicken.

That done, it’s time to prepare the sauce. Drain the wok and pour in the Thai chilly sauce. I use 3 tablespoons or more. You decide how spicy you want yours to be. Add an equal amount of water, and salt and sugar to taste. Then I add the shredded veggies and stir. I add a bit of flour to thicken the sauce a little so it’ll stick to the chicken.

And that’s it. So easy. Cooked and ready to serve, faster than you can say “best prenatal multivitamins” (well, almost ). Try it this weekend.

Friday’s has this Southwest Adobo Chicken on their new menu. What’s got us excited are the sweet potato fries it comes with! How cool is that!

But here it is – a healthier, naturally sweeter contender to the French fry we know and love so well. As you can see, this portion of sweet potato fries is way small for something that tastes so good.

So I went home and made a huge batch of it myself the next day. This is a recipe that came straight off the top of my head. I used to have a pretty good tempura batter recipe sitting around somewhere but I wasn’t about to go digging for it. So I improvised and came up with this.

• sweet potatoes, cut lengthwise French-fry style
• 3-4 tablespoons cornflour
• 1 tablespoon flour
• iced water
• pinch of salt and pepper, if desired

Combine flours and iced water into a batter. Feel free to add more water to achieve the desired batter consistency. Dredge the sweet potatoes through the batter and drop carefully into a pot of boiling oil on high heat.

Keep the heat on high throughout the process. Fish out the fries when they turn light golden brown. The cooking process will cause the fries to darken a little more after they’re removed from the oil.

It’s so simple, you should try this. Makes a great appetizer or finger food for guests. If you’re too lazy to make this yourself, go try it at Friday’s where baby strollers are welcome and kids get to eat for free if you order a main meal. No, I’m not getting paid to advertise for them.

Every other weekend, we’ve been walking past this new food court at The Curve where they’re serving a rather plain-looking porridge with yau char kwai (Chinese crullers). It looks appetizing and I couldn’t wait to cook my own porridge at home. I prefer my porridge a little more fancy and nutritious.

Boiling the porridge is really simple. Just wash the rice and then add about double the amount of water (or chicken stock for a more flavorful result) in a pot over medium heat. When the water comes to a boil, I add in my sliced chicken, carrot chunks and baby abalone we bought from Japan. Keep it on the boil until the rice softens and opens up.

The thing about making porridge is it requires patience and endless peeking into the pot to ensure you achieve your preferred consistency. I prefer a thicker porridge. Some people prefer a more watery porridge in which case you simply add more water. See, no need to go to Porridge School and wait for the graduation announcements to see if you passed the course .

Lastly cut up the yau char kwai, or Chinese crullers, into 1-2″ lengths. I typically serve them on a common plate so each person can take however much they want and top it over their own bowl of porridge. With just a few ingredients, the porridge turns out really flavorful. Try it!

I had some uncooked beef balls left over from our spaghetti lunch which I refrigerated overnight. The next day, I decided to try something different with them.

For these beef balls, I used very simple ingredients. Again I don’t really see the need to measure the ingredients.

• ground beef
• cornflour
• breadcrumbs
• paprika
• salt and pepper

Simply mix the ground beef with corn flour, breadcrumbs and seasoning of salt and pepper. Stir well till everything comes together. Then heap a spoonful onto my palm and roll them into balls. One of the easiest jobs in the world .

I keep the seasoning pretty basic because I want the beef balls to complement (not overpower) the spaghetti sauce, or whatever I pair them with.

In a pan with a fair amount of oil on high heat, I drop in the beef balls and let them fry for about 10 minutes before removing to a plate lined with paper towels to soak up the excess oil.

To my surprise, the fried beef balls turned out to be even more of a hit than the spaghetti ones . Crispy on the outside, soft on the inside. I served them with fried egg over instant noodles for a quick, lazy lunch.