Bubble waffle, also known as egg waffle or egg puff, originated from Hong Kong and has become a popular street snack around the world. Here’s a basic recipe to make bubble waffles (egglets) at home:

Ingredients:

• 2 large eggs
• ¾ cup milk (whole or 2%)
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 4 tablespoons unsalted butter, melted
• Optional: fruit, whipped cream, chocolate syrup, or other toppings for serving

Equipment:

• Bubble waffle iron (available online or at specialty stores)

Instructions:

1. Preheat Your Waffle Iron:

Preheat your bubble waffle iron according to the manufacturer’s instructions.

2. Mix Wet Ingredients:

In a large bowl, whisk together the eggs, milk, and vanilla extract until well combined.

3. Add Dry Ingredients:

4. Add Melted Butter:

Pour in the melted butter and mix until the batter is smooth.

5. Cook the Waffle:

6. Shape the Waffle (Optional):

Immediately after cooking, you can roll the waffle into a cone shape or fold it into a taco shape, using a cone roller or a similar tool, being careful as it will be hot.

7. Serve and Enjoy:

Serve the bubble waffle hot with your choice of toppings like fresh fruit, whipped cream, or a drizzle of chocolate syrup.

8. Additional Tips:

Enjoy your homemade bubble waffle egglets!

Mutton Biryani, an exquisite blend of flavorsome rice, tender mutton, and aromatic spices, is a culinary gem that has its roots in the Indian subcontinent. Originating from the royal kitchens of the Mughal Empire, this dish has traversed regions, each infusing its unique touch, making mutton biryani a celebrated delicacy across South Asia. The amalgamation of fragrant basmati rice, marinated mutton, yogurt, tomatoes, onions, and a bouquet of spices like cardamom, cloves, cinnamon, and saffron makes this dish an explosion of flavors and aromas. Cooked with meticulous precision, layers of rice and mutton are alternated, and the concoction is then sealed and slow-cooked ('dum' style) to perfection, allowing every grain of rice to absorb the essence of the meat and spices.

The experience of relishing mutton biryani is not just about its taste but also its presentation and aroma. As one lifts the seal (often made of dough) from a handi or pot of biryani, a waft of its tantalizing scent fills the air, making mouths water in anticipation. The mutton, when cooked right, becomes succulently soft, melting in the mouth, while the rice, infused with the meat's juices and spices, offers a delightful contrast in texture and flavor. Often accompanied by raita (yogurt sauce) or a side of boiled eggs and salad, mutton biryani is a dish that's perfect for grand celebrations, festive occasions, or any time one wants to indulge in a hearty, flavorful meal. Made by ex major, mutton Briyani S$8

 Ingredients:

1. **For the Noodles:**

   - Egg noodles (available at Asian grocery stores)

   - A few leaves of bok choy or other greens, washed

   - Light soy sauce

   - Sesame oil

   - Oyster sauce (optional)

   - Chopped scallions or cilantro for garnish

2. **For the Wantons:**

   - Wonton wrappers

   - 200g minced pork (or a mix of pork and shrimp)

   - 1 tsp soy sauce

   - 1 tsp sesame oil

   - Pinch of salt and white pepper

   - Chopped scallions

   - A dash of Shaoxing wine (optional)

3. **For the Soup (if making soup version):**

   - Chicken or pork broth

   - Salt and white pepper to taste

 Instructions:

1. **Prepare the Wantons:**

   - In a mixing bowl, combine minced pork, soy sauce, sesame oil, salt, white pepper, scallions, and Shaoxing wine.

   - Mix well until the filling becomes a bit sticky.

   - Place a small amount of filling in the center of a wonton wrapper.

   - Fold the wrapper, sealing the edges to form the wonton. There are various ways to fold wontons, ranging from simple triangles to more intricate methods.

   - Repeat until all filling is used.

2. **Cooking:**

   - Boil water in a large pot.

   - Cook the wontons in boiling water until they float to the top and are fully cooked (usually 3-5 minutes).

   - Remove with a slotted spoon and set aside.

   - In the same pot of boiling water, blanch the bok choy briefly, then remove and set aside.

   - Cook the egg noodles according to package instructions, usually for just a few minutes until al dente. Drain.

3. **Assembling:**

   - **For Soup Version:** Place noodles in a bowl, add cooked wontons and bok choy. Pour hot broth over and garnish with scallions or cilantro. Adjust seasoning as needed.

   - **For Dry Version:** Toss the drained noodles with light soy sauce, sesame oil, and optional oyster sauce. Place in a bowl, top with cooked wontons and bok choy, and garnish.

Serve immediately and enjoy your homemade wanton noodles! This recipe can be modified based on regional and personal preferences. For instance, in some places, char siu (barbecued pork) slices are added as a topping, or chili paste might be used for extra kick in the dry version.