Bacon and Egg Mashed Potato

I remembered my first time eating this from my friend’s lunch box two years ago. It was fantastic. Probably the best mashed potato i had two years ago. Back then, I was avoiding potatoes as much as I could because they were the number 1 weight-gaining food. But these mashed potatoes were an exception. I couldn’t resist them. They were my favourite. Gotten the recipe from her mum and i just attempt to make them yesterday! Probably an ideal dish for potluck. They can be prepared in advance and keep well in the fridge for a few days. I guess the most important ingredient here is the freshly pan-fried bacon. Hey, dont underestimate them. It is really the bacon that makes this dish fantastic. I will be most willing to substitute bacon with anything else. At first, i wanted to substitute with sausages or ham (at least something which doesn’t seem as sinful as that pan-fried oily streaky bacon?). In the end, i still decided to give bacon a go. It was my first time frying bacon… and it can be improved.. I’ll work on that! Although the bacon might not be perfect, but they indeed give flavor and crunch to the mashed potato. Dont substitute bacon with anything! They are awesome! Do moderate your fish sauce. It depends how much bacon you add in. The more bacon you add, the more salty your mash potato will be, so do cut down your fish sauce.

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Recipe ( Original recipe adapted from Carolyn’s Mum)

Ingredients:  (serves: 2-3)

3 Russet potatoes
2 Eggs
5pieces Streaky Bacon
3-5 tbsp Fish sauce ( Depends. Add slowly and taste along the way.)
Parmesan cheese and Parsley (Topping, optional)

Steps:
1. Prepare Hard boiled Eggs.
2. Boil the potatoes until soft.Peel the skin and mash them up in a large bowl.
3. Pan fry the streaky bacon and cut them into small pieces.
4. Add everything together and season with fish sauce.
5. Top with some shredded parmesan cheese and parsley. Ready to serve!

Classic Fudgy Brownies

These brownies are so easy to bake. I made these last weekend for my steamboat gathering with my friends and these brownies received good responses! It’s slightly crisp at the top and fudgy and moist at the bottom. Some brownies sold outside are hard and dry and the cost like 3 bucks a piece??? Why not bake it yourself at home. They are super easy to make w just some simple ingredients that you prolly can find them at home and this recipe is almost foolproof! They are easy to store. Just pop them in an air tight container and they can be kept for a couple of days. I completely forgot about the cocoa powder until they are sitting in the oven and the best thing is they still tasted incredibly good!!

Ingredients ( adapted from Laura Vitale)
5 ounces of Unsalted Butter, at room temperature
7 ounces of Bittersweet Chocolate, melted
1 Cup of Sugar
2 tsp of Vanilla Extract
¼ tsp of Salt
1 Tbsp Cocoa Powder
2 Large Eggs
2 Tbsp of warm Water
1 tsp of Instant Espresso Powder
2/3 Cup of All Purpose Flour

steps:
1) Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.

2) In a small cup mix together the warm water with the instant espresso powder, set aside.

3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.

4) Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.

5) Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.

6) Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.

Cut into bars and serve