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Lup Cheong Frittata

Eight eggs
One half teaspoon
One quarter teaspoon pepper
Two tablespoons olive oil
One large potato, peeled and cut into one half inch cubes
One half cup of onion, chopped
Two cloves garlic minced
One quarter cup lup cheong, chopped
One quarter cup char siu, chopped
One half cup Parmesan cheese, grated
Parsley, minced for garnish

Boil potatoes until fork tender. Drain and set aside.

In a mixing bowl, whisk eggs, salt and half of the Parmesan cheese. Set aside.

In a large pan, heat oil. Add lup cheong and char siu and cook for a few minutes. Add onion and garlic and sauté until onion is translucent. Add the cooked potato to the pan and cook until golden brown. Stir in egg mixture and mix well. Cover the pan and reduce heat to low. Cook the eggs until they have set.

Sprinkle the frittata with the other half of the cheese and minced parsley. Place under broiler until the cheese is golden. 


Blueberry Scones

Two cups all purpose flour
One tablespoon baking powder
One quarter cup of granulated sugar
One third cup of butter
One half cup of heavy cream
One quarter cup half and half
One egg yolk
One cup fresh blueberries
Juice from one lemon

Preheat oven to 425 degrees

Combine flour, baking powder, and sugar in a bowl. Cut in butter until mixture looks like fine crumbs. Beat cream and egg yolk and add to dry ingredients. Stir until dry ingredients are moistened.

Add lemon juice and mix until blended. Gently fold in blueberries with rubber spatula. Turn out on a floured surface and knead gently to form a ball. Pat dough into a circle about three quarters inch thick. Place on a greased baking sheet. Using a knife, mark off eight wedges. Do not cut all the way through. Sprinkle with sugar and bake for 20 minutes or until browned.

Break into wedges and serve immediately with butter.