I was craving for fried rice and this day I finally had the chance to fry my own rice! I love to add big onions into my fried rice. So coincidentally, there were big onions in my house and I sliced them up immediately. They add a lovely sweetness and fragrance to the rice!
The other ingredients were crab meat, chicken patty and egg. The seasonings include salt, pepper and mushroom powder.
This is the version that my dad likes: shallots instead of big onions.
Will add on pictures when I fry them with different ingredients such as spam and ginger!
My parents were out of town and my cousin sis and bro’s gf came over for dinner. That sums up to 5 people and I’ve never cooked any meal more than for 3 people. But i felt cooking more is easier than cooking for less.
So here’s what I whipped out:
1. Fish soup:
I bought fish trimmings, garoupa fish head and a garoupa fillet from NTUC Finest. Heat the pot with oil and garlic. Then add in half a bowl of Shao Xing wine into the hot pot. Be careful of the sizzling. Then add in bowls of water. More sizzling. This should give the soup a very fragrant taste. When the water boils, add in the fish head and tomatoes. You may add in soft beancurd too. Add salt, chicken cubes, pepper, mushroom powder to enhance the taste. Lastly add in the remaining fish and vegetables.I used chinese big cabbage here as it gives the soup a very sweet taste. It’s surprising these easy steps can give a very good soup.
2. Sitr-fried mixed vegetables:
Heat the wok with oil and big onions. Cook the carrots, peas and mini corns as they are more difficult to get cooked. Lastly add in the mushrooms. Season with salt, mushroom powder and 鱼露.
3. Luncheon meat omelette:
Cousin Sis favourite food is luncheon meat. So brother went out to buy Mei Way 美味 Pork Luncheon Meat which tasted very well! Cut the luncheon meat into small cubes and fry till the surface till golden brown. Then scoop them out and mix into the beaten eggs. Add in cut chilli for more spice! Do not add salt as luncheon meat is salty by itself. Pour a little of the mixture into a well-heated wok and fry under low heat. I even fried two additional pieces of luncheon meat for her!
4. Stir-fried beef with broccoli:
From NTUC, buy the beef flank or beef for stir-fry. Marinate with pepper and soy sauce. Boil the broccoli in hot water till cooked. Stir fry the beef over high heat, and dash in Shao Xing wine at the end to create the aroma. Serve beef on top of the broccoli.
5. Sambal chilli brinjal:
Boil the brinjal in hot water till cooked. Then I used Team’s Gormet Chrispy Prawn Chilli and fry them a while to mix the chilli into the brinjals. Super fragrant and spicy!!!
Serve with piping hot rice! Of course, all the food were finished!!
Ooooooooooo…. I came across this when my friend was making her own potato chips at home! She followed the steps and her photo was really enticing!!!
Photograph courtesy of Ms Toh 🙂
I’m gonna make this one of these days!!
1) Get some potatoes. I used the little tiny ones, but you can use whatever you have laying around. Experiment to find out which ones you like best.
2) Wash your potatoes. Peel them if you want to, but I like to leave the skin on.
3) Slice the potatoes between one-eighth and one-sixteenth inches thick (about 2-6 mm for you non-American readers), use a mandolin if you have one. Thickness is something that you can experiment with, it’s mostly preference, but it has a pretty big effect on cooking time.
4) Put all of your sliced potatoes into a bowl. Add about a teaspoon of your favorite oil (I like olive oil).
5) Toss the potato slices in the oil. Slowly add more oil and toss if you need to. Go with about a teaspoon at a time. Only add enough to coat, if you have oil pooling in the bottom of the bowl, you have added too much.
6) Get a baking pan and cover it with aluminum foil. Spray that foil with your favorite non-stick spray. If you don’t the chips will stick, and will be really hard to remove.
7) Lay your oil-coated potato slices in a single layer on the baking sheet.
8 ) Heat your oven to 400 degrees (F), set the timer for twenty minutes. This isn’t the total cooking time, since we will watching them to see when they are done.
9) Put the potatoes into the oven and keep an eye on them. They are done when the edges start to curl up. I like mine a little more crispy, so I left mine in a little longer. It’s another personal preference thing that you can play around with.
10) When the chips are done, pull them out and set them aside to cool. If you want to put some seasoning on them, this is the time to do it. Most people will add a little salt, but you can get creative with your toppings. I like mine with some black pepper and Old Bay seasoning.
Adapted from Website: http://how2dostuff.blogspot.com/2008/09/how-to-make-your-own-healthier-potato.html
Dad’s rendition of ma po toufu (麻婆豆腐). I have never like this dish. But my dad says I probably have not eaten a good one. Hence, he tried to whip this up. It’s really nice, but it lacked the spiciness. Perhaps I really need to eat a good one to like this.
Dad’s second try was definitely much better, with the addition of more Sichuan pepper.
Following up on my previous post on stuffed hairy squash, I finally got my mum to cook this!!! This is one of my favourite dishes!! I love the sauce that goes with the chilli. I can even dip the dou pok in the sauce and it goes very well with rice!
1) fish paste 400g
2) Minced pork 200 g
3) water chestnuts 6 pcs (coarsly chopped)
4) red chillies 10 pcs
5) green chillies 5 pcs
6) small square taupok 20 pcs
7) spring onions ( finely cut)
8} pepper, salt, sesame oil to taste
Gravy for the chilli:
1) 3 tablespoon light soy sauce
2) 1 1/2 – 2 tbsp. sugar
3) 1/2 cup water
4) cornflour for thickening the sauce
1) Mix the fish paste, minced meat, salt, spring onions and water chestnuts together.
2) Cut each red and green chillies lengthways. Remove the seeds and thick membranes. Pad dry with kitchen tissue pepper and spread little cornflour on the inner surface.
3) Cut each taupok into half. And turn inside out.
4) Fill the chillies, taupok with minced mixture.
5) Heat up wok, put enough oil , When the oil is hot , carefully place the taupok pieces, meat side down, deep fried until lightly golden brown, turn to the other side. When both sides are golden brown, transfer to a plate.
6) With the same wok, remove excess oil, just leave enough oil to pan fry the chilies, meat side down. When the meat coulour change white , pour the light soy sauce , stir fry for few seconds until you smell aromatic. Pour in water and sugar, let simmer (low heat, do not cover with lid) until the chillies are cooked. Thicken the sauce wiht cornflour. Garnish and serve.
NOTE: fish paste from the market is quite salty. So do not add too much salt to it.
French beans 200 g
Preserved Vegetables (冬菜) 10 g
Minced pork 80 g
Spring onions (葱花) 10 g
Garlic (蒜茸) 10 g
Broth 120 g
(You may add some cut chilli)
Soy sauce – 1 tablespoon
Sugar – 1/2 teaspoon
Dark soy sauce – 1 tablespoon
Sesame oil – 1/2 tablespoon
Hua Diao Wine – 1/2 tablespoon
1) Remove the “heads” of the french beans. Wash clean and dry them.
2) Heat up wok of oil. When the oil is 70% hot, put in the french beans to deep-fry them slightly. Then remove from heat and leave aside for later use.
3) Heat up some oil in wok. Add in minced pork, preserved vegetables and garlic and stir-fry them till fragrant.
4) Add in the broth and the french beans and stir-fry together.
5) Add in the seasonings.
6) Simmer till dry.
7) Garnish with spring onions and serve.
Before deep-frying the french beans, wash them with cold water to keep it’s green colour.
Use pork bones or chicken to make the broth. Cook up to 4 hours.
Similar to the previous few posts on stir-frying vegetables, this one is with prawns.
1. Cut the french beans and stir-fry them till 80% cooked. Alternatively, for a healthier choice, boil them in water. Dish up for later use.
2. In the hot wok, fragrant some oil with garlic. Add in sliced onions and fry together.
3. Throw in the prawns and pan-fry them till 80% cooked.
4. Add in the french beans and fry together.
5. Sprinkle the seasonings (water + oyster sauce) and pepper.
6. Add hua diao wine along the sides of the wok before scooping up to serve.
You can add some corn flour solution to thicken sauce.