Simple Fried mixed rice

I love fried rice as it is so versatile. You can add almost anything you like. This round I am using overnight rice ( 2 cups white rice and 1 cup brown rice ). Or 1 cup white and 1 cup brown rice.


Ingredients:


2 eggs ( mixed well )
1 cup of corns kennels
4 long chicken hotdogs ( Already cooked and slice into small pieces )
Some minced garlic
Shredded kani (4  crab sticks)
Some chopped spring onions ( for garnish)
Some Olive oil
A dash of sea salt
A dash of pepper
A tsp of chicken powder

Methods :

~ Heat up some oil in a wok.
~ Pour in mixed eggs and wait till slightly cooked. Thus use your spatula and give it a stir to break up the eggs into small pieces.
~ Push the eggs to  one side of the wok and  add in minced garlic
~ Stir fry till the garlic is fragrant , then add in the overnight rice.
~ Stir fry and mix all together. Make sure the rice are not sticking together.
~ Add in some sea salt , pepper , chicken powder to taste . If you find the rice too dry, add some more olive oil.
~ Lastly add in the hotdogs , kani and corns and give them a final stir for 2-3 mins
~ Turn off the heat.
~ Garnish with spring onions

The rice should be fragrant and not dry !Remember that the heat should be strong for frying rice so that each rice should be separated and not stick together. As my hotdogs are already cooked, I added at the very last. But if you are using raw hotdogs , please fry them after you pan fried finished the eggs.

Practice makes perfect!

Enjoy!

Seaweeds, Chicken Ham & Cheese flaxseed buns

 

 

 

 

 

 

 

 

Basis bread dough recipe:

200g bread flour
1 Tablespoon of organic flaxseed meal ( by Bob's red mill)
80g of  organic wholemeal flour ( by origins)
20g light brown sugar
3g salt
4g yeast
37g egg
30g condensed milk
100g milk
50g plain yogurt
28g unsalted butter

Fillings:
Shredded cheese
Chicken honey baked ham
Japanese seaweeds

Methods:

Place all the ingredients into a BM . Knead and proof for 1 hr 30 mins
Remove the dough and divide equally into 55-60 g each
Then shape the dough into smooth and round shape
Rest the dough for 15 mins
Shape into round buns and place a slice of ham on top. Press the middle down only and leave the sides alone. It is like making a crater like shape.
Rest the dough for 45-60 minutes or till the dough doubles in sizes
Top with shredded cheese and seaweeds .
Bake @ 170 degrees for 25 mins / till golden brown ( depending on your oven)
Rest the buns till cold before eating.





One serving of the flaxseed meal contains 2499 milligrams of omega-3 fatty acids.

 

Pan fried cod fish top with crispy garlic

 

My family loves fishes. Tonight I have the urge to cook this cod fish fillets that I bought from Song fish. This fish simply melt in your mouth.  The link is below :

http://www.songfish.com.sg/index.php?r=products/delivery&type=fish_fillet&page=2

 I love to shop online and the best part is that they will deliver straight to your doorstep. This dish is best eaten warm and with lots of rice. That is what happen to my kids. This round I ordered cod fish fillets instead of the cubes because the meat stay on firmer when I pan fried them. In the package, there are a total of 4 big pieces at $47 for 1 kg. I am so happy with this purchase as these are enough to last me at least 3 to 4 meals for a family of 5.

 

 

Cod fish fillets

 

Big garlics

 



 

Ingredients :

 

2 pieces of cod fish fillets ( about 500g )

4 Tablespoon of good quality oil ( I like to use rice Bran oil for frying as the food stay crispy )

6 to 7  cloves of large fresh garlic ( Can reduce if your kids do not take garlic)

2 Tablespoon of premium grade soya sauce ( I use Kikkoman )

1 Stalk of spring onions ( shredded to thin pieces )

 

 

Methods:

~ Thaw the fish fillet till soft and pat dry the fish fillet with paper towels

~ Chopped up the garlic into tiny pieces

~ Heat up the wok first and add 2 tablespoon of oil

~ Place the garlic bits and keep stirring around to ensure even browning. Pan fried till golden brown and crispy. This step need patience and  you must control the fire to low or medium flame. The garlic will turn black very fast if you do not watch carefully or your fire is too high.

~ Scoop up the garlic and place in a bowl

~ With the remaining garlic oil in the wok, you can top up the balance 2 tablespoon of fresh oil .

~ Slowly place the fish fillet with skin face down into the heated oil.

~ Cover the wok to prevent oil from splashing. About 5 to 10 min, you can lift the cover and check whether the skin is crispy. If not, continue watching the frying progress till you get your desired browning of the skin.

~ Then slowly turn over and pan fried the meat for about 2-3  mins.

~ Slowly place on the serving plate.

~ Drizzle the soya sauce onto the fish fillets.

~ Deco with your crispy garlic and spring onions.

~ Serve warm with your rice.

 

 

For how to pan fry the fish fillet, you can refer to my friend Cassandra webpage for more  details:

http://loft48.blogspot.sg/2014/05/pan-fried-teriyaki-codfish.html