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

 

 

 



Chicken Katsu

This is a yummy chicken katsu that I recently cooked for my family with nasi lemak. Chicken Katsu should be crispy n juicy .

Ingredients:

5 chicken thighs
1 tbsp of cajun powder
A dash of sea salt
A table spoon of Jap soya sauce
A dash of black pepper

2 eggs beaten
Some plain flour
Some  breadcrumbs

Methods
~ De boned the chicken thighs and wash clean
~ Marinate with all the seasonings and keep in fridge for a few hours.
~ Coat one thigh at a time with plain flour and shake off excess powder.
~ Coat with egg on both side
~ Coat with breadcrumbs on both sides
~ heat up some oil and shallow fry till the skin are slightly golden brown on  medium heat. We are doing partial cooking only to retain the juices.
~ Do the same for all the chicken thighs.
~ Rest the meats for about 15 to 30 mins. Once u are ready to eat , change a pot of new oil .
~ Turn on high heat n shallow fry the thighs again. ~ This round quickly lift up the chicken once crispy and golden brown.
~ Slice with a sharp knife .
~ serve warm with rice or salads.

Soft dinner rolls

 

Straight Dough Method

Ingredients200 ml Warm water
½ + ¼ tsp Instant dry yeast
300g Plain flour
1tsp Garlic powder
15g Unsalted butter (melted)
1 tbsp Sugar
1 tsp Salt

Method

~  In the BM, dissolve sugar and yeast in warm water and set aside for 10 minutes.

~ Then add in flour and salt.

~ And start the kneading until well combined.

~ Add melted butter.

~ Knead until dough is smooth.

~  Do not over knead!

~  Divide dough into approximately 60g portion (about 8 pieces) and roll in a   ball.

~ Cover with cling wrap and proof for an hour.

~  Roll into long strips and place on a lined baking sheet.

~ Cover the dough and let rest for another 30 minutes.

~  Bake in a preheated oven at 190 -200 °C

~  Bake for 12 -15 minutes or until golden brown.

~ Remove from the oven brush with melted butter.

~ Allow to cool for a few minutes before serving

 

Special note :

 

~ If you do not have a BM, you can use  a large bowl, dissolve sugar and yeast in warm water and set aside for 10 minutes. And in another mixing bowl, combine flour and salt. Pour in yeast mixture and knead until well combined. Add melted butter. Knead until dough is smooth. Do not over knead!

 

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Special thanks to my friend Catherine Han for sharing with me such an awesome recipe. Love it !!!

 

 

 

 

Golden tofu cubes

Ingredients:

5 pieces of tau kwa / tofu

3oog of fish paste

1 big carrot ( minced into small pieces )

1 stalk of  spring onions ( chopped into small pieces )

Ottogi Korea Breadcrumbs ( for coating)

2 eggs ( beaten)

2 tbsp of oyster sauce

A dash of pepper

A dash of salt

1 tbsp. of corn flour

 

Methods:

Firstly , mash the tau kwa  / tofu .

Add in fish paste, minced carrots , spring onions and the seasonings.

Finally add in the corn flour to ensure that the mixture is sticky and not wet.

Transfer all to a rectangular tray or round tray.

Steam on high flame for 20-30 mins. When it is cooked, it should be firm.

 

The mixture

Finished steaming

 

 

 

Then rest it till cool . Cut into big chunks and store in fridge overnight.

Beat 2 eggs together.

Cut the tofu into small cubes or your desired sizes.

Coat with the eggs then coat with bread crumbs.

Deep fry till golden brown.

Serve warm with your favourite sauce.

Special note :

~ Should you use tofu, you may need to add more corn flour to ensure that it is not too soft after steaming.
~ You can also bake in oven as well, but the taste may not be as tasty as the fried ones.
~ Coat with eggs too and cover with self raising flour. You can brush with little olive oil on top of each cube.
~ baked at 200 degrees till golden brown.

Oven baked version

This dish is inspired by Lena Lai from SHC as she shared her Air fryer version.

 

OYSTER OMELETTE ( Orh Luak )

Oyster omelette ( Orh Luak)

Ingredients
2 tbsp. of tapioca flour  
1 tbsp. of rice flour
100ml of water
 2 eggs ( beaten)
1 tbsp. soya sauce
1 tbsp. oyster sauce
1 tbsp. fish sauce
Frozen oysters ( I bought mine from Giant )
Minced garlic ( 1 tbsp.)
chopped spring onion & coriander
Olive oil

Methods:

~Soak the frozen oysters in a bowl of water till soften. Pour away the water and rinse about till water run clean.
~ Mix the tapioca flour and rice flour with the 100ml of water and set aside .
~ Heat up your wok with olive oil
~ Stir fried the minced garlic till fragrant.
~ Pour in the flour mixture into the pan and leave till you start to see bubbles forming.
~ Then pour in the beaten eggs and cook till the eggs almost set. If you want crisper version, you have to cook slightly longer till the sides turn brown and crispy.
~ Add in the seasonings and stir fried together lightly.
~ Then add in the oysters and stir fried for 1 to 2 mins.
~ Serve with your favorite chilli and garnish with chopped spring onion and coriander.

Special Note:
~ Do not over cooked the oysters as it will become hard.
~ For Orh Neng (Oyster Egg) version,  just fried egg first till 80% cooked then add in oysters and  follow by the seasonings . Do a quick stir till oysters are cooked ( mine is big one) so take about 1 min on high heat. Serve hot.
~ Pls note that outside stall ones are more fragrant as they are used lard to stir fry. For home version, this is healthier.


Orh Neng (Oyster Egg)