I'm not good in gardening. You can find there are only few pots of plant at my house. However, I have a dream...... I wish to have a small spice garden at home. :)
I started my plan about a month ago. The first herb that I grow in a small pot is the easy growing herb, the mint leaves. At first it didn't grow well. But day after day I observe new leaves started to grow. Then after some time, I noticed that it looks like it's dying, but miraculously the next day it is back to healthy looking again. So, I think I better do something before it's too late. I'm harvesting the first batch of home grown mint leaves. The first batch of leaves just enough for 2.
I used it for mint leaves omelet. My late grandma in law (MIL's mum) used to cook this when we went back to hubby's home town. She told me that it was my hubby's favorite. My mom never cook omelet in this way. So, I learned from late grandma. Late grandma was the chef at home. Although she faced some inflexibility in mobile, she insisted to cook until a year before she left us on 19th August 2009.
I'm sharing this dish with Baby in the City - KL's Merdeka Open Day 2010. The theme of this year is Food From Our Hearts. Happy Merdeka Day to all Malaysian!
Mint Leaves Omelet
Serves 2 to 3
a handful of mint leaves
1 tbsp of cooking oil
Seasoning:1 1/2 tbsp of light soy sauce
1. Crack the eggs into a bowl. Add soy sauce and get the egg beaten.
2. Heat oil in a wok. Pour the egg mixture to fry. When it's almost cook at the bottom, toss the mint leaves on top of egg. Turn the egg to fry the other side for about 30 seconds. Fold the omelet into half and dish out.