Omurice {Japanese Omelette Rice } オムライス

 

Omurice is a popular contemporary Japanese fusion creation blending Western omelette and Japanese fried rice. It’s usually enjoyed at home but also can be found at many Western food diners in Japan. When there is leftover rice, it’s a perfect single plate meal to prepare the next day.
The rice is usually pan-fried with ketchup and chicken, then wrapped in a thin sheet of egg omelette. From preparation to completion only takes a quick 20 minutes. It’s one of my children’s favorite meals with fried rice, eggs, and vegetables .

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: Serves 2-3

   

Ingredients:

• 1/2 medium onion
• 1 chicken thigh
• 1/2 sweet corns / mixed vegetables ( defrosted)
• 1 Tbsp. grape seed oil
• Salt
• Freshly ground black pepper
• 1 cup cooked Japanese rice
• 1 Tbsp. Ketchup and more for decoration
• 1 tsp. soy sauce

 

Omelette (per person)
• 1 large egg
• 1 Tbsp. milk
• 1 Tbsp. grape seed oil (per person)
• 3 Tbsp.  shredded cheese (your favorite cheese)
• Some vegetables of your choice for side garnish
• Chopped spring onions for garnish

Methods:

 

1. Chop the onions finely.

2. Slice the chicken into small pieces.

3. Heat 1 Tbsp. of oil on a non-stick skillet and start sautéing the onion.

4. Once onions is soft, add in chicken meats and cook till turn white.

5. Add in the mixed vegetables or sweet corns and salt and pepper.

6. Add in the rice .

7. Add in ketchup and soya sauce and mix well.

8. Set aside.

9. Whisk the egg and milk together.

10. Heat up a small skillet and coat with oil.

11. Pour in the egg mixture and swirl around.

12. Lower the flame once the egg is half cooked.

13. Put the  shredded cheese and fried rice on top

14. Use the spatula to fold both side toward the middle and shift the pan to move the omurice to the edge of the skillet.

15. Hold the serving plate in one hand, skillet in the other hand and flip.

16.Continue making another set until you have use up the fried rice mixture.

17. Decorate with your vegetables or ketchup sauce on top.

 

Original recipe adapted from : http://justonecookbook.com/blog/recipes/omurice-japanese-omelette-rice/

Yuja (Korean Honey Citron Tea) Chiffon Cake

Korean Honey Citron Tea or Yuja Cha (柚子茶）is a Korean traditional tea made from thinly sliced yuja or citron with its peel and combined with honey. Yuja tea is usually served hot and can be served after meal or by itself. The delicate citron flavor provides a gentle taste into the Chiffon cake.
I bought mine from NTUC or any Korean supermarket should have this.

 

Ingredient A: (makes one 18cm cake)

3 egg yolks
20g caster sugar
50g Honey citron Tea/jam
40ml corn oil
50ml hot water
70g plain flour
1/2 teaspoon baking powder

Ingredient B:
 4 egg whites
54g caster sugar

Method:

1. Mix the honey citron jam with the hot water. Leave to cool.
2. Sieve flour, baking powder together, set aside.
3. Separate egg yolks/whites and bring to room temperature.
4. Place egg yolks in a mixing bowl, add in sugar, and with a electrical whisk, whisk till the mixture becomes very sticky and turn pale yellow in colour.
5. Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same steps with the citron tea mixture. Then sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
6. In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Beat in the sugar in 3 separate additions on high speed until just before stiff peaks form.
7. Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a whisk until just blended.
8. Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. I also use a wooden skewer to go around the batter to remove more air bubbles.
9. Bake in pre-heated oven at 170 degrees for 30 ~ 35mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
10. Remove from the oven and invert the pan immediately. Let cool completely before unmould.

Note: I unmould by hand . You can refer to this video for the steps:
http://youtu.be/fiwdQ9Xd4Lc

Original recipe adapted from: http://happyhomebaking.blogspot.sg/2009/07/yuja-cha-chiffon.html
I had made some adjustments to the original recipe.

Claypot chicken rice

Claypot Chicken Rice

(2-3 servings)

Ingredients

5 chicken thighs ( cut into small pieces)
1-2 lup cheong chinese sausages
6-8 dried chinese mushrooms ( soaked in water till soften)
2  cups of rice, Jasmine or any long-grain variety
2 cups of chicken stock
2-3 bunches of green leafy vegetables

Marinade

2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp sugar
1 tsp pepper
3 cloves of garlic, minced
 1 tbsp of minced ginger
2 tbsp of chinese cooking wine, e.g. shaoxing wine
A dash of sesame oil
1 heap tbsp cornstarch

Topping and Garnish

2 tbsp of dark soya sauce 酱油 or dark caramel sauce 晒油
A stalk of spring onions, julienned
A stalk of celery

Methods:

1. Marinate the chicken for a few hours in fridge
2. Wash the rice and add in chicken stock and bring to a high boil
3. Then lower flame and allow to simmer
4. When the rice is half cooked, about 8 minutes later, place in the chicken, mushrooms and sausages.
5. Remain at the lowest flame and allow to simmer.
6. You should be able to smell some smoky flavor and the steaming from the lid had subsided.
7. Off the flame and  add in the vegetables and cover the lid immediately for about 2 mins
8. When serving, add in the dark soya sauce and springs onions and celery.


Special thanks to Alan for sharing :http://travelling-foodies.com/2012/06/23/claypot-chicken-rice/

Onde Onde

Ingredients

330g sweet potatoes
135g glutinous rice flour
80 ml tepid water
150g gula melaka
50g grated coconut
1 pinch of salt
2 pandan leaves


Method

1.Peel and slice sweet potatoes and steam for around 20-30 min or until soften.

2.While waiting for the sweet potatoes to steam, chop gula melaka finely to an almost crumb-like texture.

3.Once the sweet potato is done, place grated coconut into a dish with crushed pandan leaves, sprinkle and toss in pinch of salt and steam for around 15 min. This is to cook the coconut to prevent it from going rancid too quickly.

4.While waiting for the coconut to steam, work on the dough first mashing the sweet potatoes in a large mixing bowl. This is done traditionally with the back of a fork but a potato ricer, masher can also be used. Process the sweet potato until no lumps are observed and develop a smooth pulp-like texture.

5.To the sweet potato mash, add glutinous rice flour followed by tepid water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. 80 ml of water only serves as a gauge as it really depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm and pliable.

6.Divide the dough equally into small pieces, each 15g. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of gula melaka inti in the centre. Cover the filling and wrap tightly. If necessary, dust your palms and fingers with a little glutinous rice flour to prevent the dough from sticking.

7.Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the glutinous rice balls gently into the water, stirring gingerly to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time, prolonging the cooking time for the gula melaka filling to melt completely.

8.Remove the cooked balls which float up and drain slightly over a perforated spoon or a fine wired sieve before rolling them over the dish of grated coconut.

9.Serve immediately.

Special thanks to Alan for sharing this wonderful recipe: http://travelling-foodies.com/2013/07/20/onde-onde/#more-4628

Wholemeal hamburgers

Hamburger buns by yvonne C ( 65 degree tangzhong bread) pg 031 

Note : I did some modifications to wholemeal buns for healthier version . 

Tang zhong 

250g water

50g bread flour 

Mix and boil till thicken. Cling wrap and keep cool. ( I keep in the fridge and used only the next day) Any balance of this starter dough can keep up to 2-3 days. 

 

Dry ingredients 

Bread flour 210g

Wholemeal flour 56g 

Milk powder 20g

Caster sugar 42g

Salt 1/2 tsp

Yeast 6g

Wet ingredients 

Whole egg 30g

Water 85g

Tang Zhong 84g 

Unsalted butter 22g 

Methods:

 

~Mixed the wet n dry ingredients together in a bread maker or mixer 

~Mixed till the dough come together for about 20 mins 

~Should be a smooth dough

~Then proof the dough for 1 hr till dough double in size 

~Take out the dough n divide into 60g each 

~Rest for another 10 min

~Round into round shape 

~Dip into remaining  egg mixture n then dip into sesame seeds till all cover 

~Rest / proof for another 40 mins 

~ Bake at 180 degrees for 20 mins ( depend on individual oven ) 

This can yield about 10 burgers. Slice the buns into half and add your own ingredients.

Minee version consisted of egg, tomatoes, green salad, luncheon meat and mayo.

Freshly baked buns

Mini Parmesan cheese buns

(Recipe adapted from Carol book 原味)

Ingredients:

 

200g bread flour

1/3 tsp yeast ( I don't have 1/3tsp so I just did an estimation of about 1g)

30g sugar

80g milk

1 egg

1 tbsp Parmesan cheese ( I added extra 1 tbsp after step 2)

30g butter

1/8 tsp salt

 

 

Method:

1. Combine everything together in mixer with dough hook (except butter and salt) till dough form.

2. Add in butter and salt. Knead till window stage. (I knead for about 1/2hour at medium low speed. Added in 2 tbsp of flour as my mixture is rather sticky.) Cover dough and proof for 1 hour or till double in volume.

3. Press out all the air and rest for 15mins before shaping

4. Roll out into flat rectangular shape and cut into small squares. Place them apart and proof for another 50mins or so.

5. You can chose to brush with egg wash, milk or wash(indicated in the book). I use egg wash.

6. Bake in preheat oven 180 degree for 12mins.

Butter cake with Valrhona chocolate

Ingredients:

250g butter
140g castor sugar
30g icing sugar
250g Self raising flour
3 eggs
10g lemon juice
90g milk
1.5 tsp grand marnier
A little vanilla essence

Methods:

1. Mix butter and sugar till pale and fluffy.
2. Add in eggs one by one
3. Add vanilla essence
4. Fold in flour and liquid alternating each in 3 or 4 batches.
5. Pour into pan and bake at 170 degrees for 45 minutes

I am using a 7 inches cake pan.

Special thanks to Serene Sim ( MFWL) for sharing this simple and wonderful recipe.

Strawberry oatmeal bars

Strawberry Oatmeal Bars

Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 20 bars

   

Ingredients

• 1 lb (450g) strawberries, hulled and sliced in small pieces
• 1/3 cup (75g) sugar
• ¼ tsp ground cinnamon
• 2 tbsp corn starch
• 1 cup (150g) brown rice flour ( I replace with plain flour)
• 1 cup (120g) tapioca flour
• 1 cup (90g) gluten free quick rolled oats
• ½ cup (90g) brown sugar
• 1 tsp baking powder
• 1½ sticks (¾ cup/170g) salted butter

Instructions

Grease a 9-in x 13-in (23cm x 33cm) baking pan. Preheat oven to 350°F (180°C).

Combine strawberries, sugar, cinnamon, and corn starch in a large bowl. Mix well and set aside.

In another bowl, combine brown rice flour, tapioca flour, quick rolled oats, brown sugar, and baking powder. Cut in butter with a pastry blender or two butter knives until it resembles coarse breadcrumbs.

Press half the mixture into the prepared pan. Top evenly with strawberry mixture.

Sprinkle the remaining half of flour mixture on the top and press down with the back of a spoon.

Bake until light brown, about 50 minutes. Allow it to cool completely before cutting into squares.

 

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2.2

http://www.rotinrice.com/2013/06/strawberry-oatmeal-bars/

Nama Chocolate

 

 

Ingredients:

 

400 gram (14 oz) good quality dark chocolate (70% cacao), but you can also use semisweet for less bitter taste. ( I use Hershey bars chocolate or valrhona dark chocolate)

200 ml fresh cream (heavy whipping cream)

Liqueur of your choice (optional)

Cocoa powder to coat the chocolate

 

 

 

Methods:

 

1. Chop/ break the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line a baking pan or any square tray (about 8" x 8") with parchment paper. Choosing the right size tray is important as the height of chocolate is decided depending on how much you pour.
3. Put cream in a saucepan and heat it up until almost boiling. Turn off the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. Add liqueur of your choice (optional).
5. Pour the mixture into the prepared baking pan or tray. Smooth the surface and refrigerate until firm.
6. Remove the chocolate from the baking pan and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. You can use hot running water but wipe it off completely before each cut.
7. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3 days but enjoy soon.

 

Notes

[Please Read Before Making]

 

1. Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water can "seize" the chocolate melting process.

 

2. Dark chocolate should never be heated above 120 degrees F (Milk chocolate and white chocolate should never be heated above 110 degrees F).

 

Special thanks to :http://justonecookbook.com/blog/recipes/nama-chocolate/

www.youtube.com/watch?v=zHyzBre4HhY

 

Shark's Fin Melon Soup (鱼翅瓜汤)

 

 

 After an hour or so of slow cooking, the flesh of this melon will disintegrate into fine 'noodle-like' strands which resemble shark-fin. This is yummy and full of flavor. Here are some benefits of the Shark's Fin Melon:

- Low in calories 
- Expels heatiness
- Decreases blood sugar

Ingredients:


Stock:

3 litres water
1.5 kg pork bones, blanched/ 4 chicken carcasses, blanched/ 1 whole fish bones
1 knob of ginger
2 scallions

• Fill a stock pot with 3 litres of water and bring to the boil.  Put in chicken carcasses/ pork bones/ fish bones which have been blanched.  Add in ginger and scallions.
• Bring it back to the boil and let simmer for about 2 hours or more.  
• Strain stock.

Note:  Stock can be stored in individual containers and freeze for future use.

Shark Fin's Melon Soup ( serve 5 )

1.5 lit stock
 Half shark fin's melon
1 Piece of dry cuttlefish ( washed and soaked)
1-2  honey dates (蜜枣） or 10 red dates
6 dried scallops, washed and soaked to soften
2 small carrots, cut into chunks
salt and pepper to taste

Garnish:

Some Celery

Wolfberries

• Cut melon into big chunks (without skin) and discard the seeds.
• Bring the stock to the boil and put in all the ingredients.  
• Simmer soup for about 60 - 90 mins.
• Season with salt and pepper.
• Serve hot.

Shark's fin melon

 

Ingredients to go into the soup

Braised pork trotters

 

Ingredients:

 

500 g Pork trotter (get the butcher to cut into the small chunks) 10-12 Dried black mushrooms ( pre-soaked in water)  1 stalk Spring onion 4-6 Ginger slices A few cloves of mashed garlic  1 Star anise 1 clove 1 tbsp Dark soya sauce 1 tbsp Light soya sauce A dash of pepper 50 g rice wine 15g Gula Melaka 4 Chilli padi Some water or chicken stock 4-5 Hard boiled eggs Garnish with Celery Methods : ~ Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes. ~ Heat up the wok with grape seed oil. Stir fried the Ginger and garlic till fragrant. Then add in the trotter and fried till brown in colour. ~ Add in the spring onion, clove, star anise, chilli padi and gula Melaka. Stir fry for a while then add in the sauces and wine. ~ Lastly add in the water and bring to a boil. ~ Add in mushroom and pepper and boil for a while. ~ Pour all into a slow cooker and add in hard boiled eggs. ~Simmer till the gravy thicken and turn nice shiny braised colour. Took about 4-5 hours.

Watercress soup

Recipe

- 1 bundle fresh watercress
- 200g chicken bones and 200g pork ribs
- 1 carrot, peeled and cut into chunks
- 3 medium dried scallops ( soak in hot water for 10 minutes till soften )
- 1 handful pitted red dates
- 1 handful Chinese wolfberries
- 3 large soup bowls of water

Methods

1. Rinse watercress thoroughly.

2. In a soup pot, put all ingredients in and bring to a gradual boil over medium heat. Once the water comes to a rolling bowl, lower the flame and let the soup simmer gently. This should take about an hour or longer, if you want a more robust flavor.

Note:

• To avoid the bitter taste in the watercress, my grand mum used to teach me NOT to put the veg in when the water is boiling. Instead, we should put them into the soup pot with room temperature water, and THEN let the whole thing boil. This way, the veg will not have a bitter aftertaste when cooked. This is done and proved.
• A lady shared with me that her parents used fish bones for this soup and it is equally yummy as well.

Apple and Pear Pork ribs soup

The soup is very refreshing and light and slightly sweet taste. Most importantly, my family loves it.

Ingredients:

( Serves a family of 4)

1 big Fuji apple (or other kind of apple) - cut into quarter ( keep the skin on)

2 pear - cut into quarter ( keep the skin on)

1 honey date

A few red dates

A small handful of Chinese almond kernels (南北杏）

300g of Pork ribs

A pinch of salt to taste

Celery for garnish

Method:

1) Blanch the pork ribs in hot boiling water and remove.  Set aside.

2) Bring a pot of water to boil.  Add in all the ingredients and bring to boil.  Lower heat to simmer for an hour.

3) Serve warm and garnish with celery