Friday, July 29, 2011

Home Cooked Salted Egg Minced Meat Porridge 鹼蛋豬肉粥

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Whenever I feel my body is heaty, I’ll either drink lots of Chinese herbal drink or make myself Salted Egg Minced Meat Porridge. Honestly, it does help in terms of cooling the heat, and secondly it’s always delicious.

After all, ingredients are easy to find and it’s always cheap to make for 2 persons at home.

Ingredients
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1 cup of rice
4-5 cups of water
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1 salted egg
200 to 250 gram of minced meat

Steps


  1. Briefly rinse the rice with running water.


  2. Boil 4 cups of water in high flame.

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  4. Then put in the rice in the boil water, and boil.


  5. Once rice turn thicker, briefly stir so that it will not get stick at the pot


  6. Before dish out, add in salted egg. Salted egg has to be mashed into small pieces.


  7. Add in minced meat. Tips – if you like the meat to be a bit flavoury, you can add salt and pepper to taste or a dish of sesame oil. However, I leave it as it is, I like the taste as it is.


  8. Once cooked, dish out and garnish with spring onions or ginger slice.
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Tuesday, July 26, 2011

Home Cooked Fermented Bean Paste Chicken 豆酱炒雞

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Not sure anyone has come across this dish… but this is definitely something that we like. One of mom’s best dish and it’s something that we will surely have extra bowl of rice.

Tried to cook this couple of times, and many times I failed and it just can’t match into what mom has been cooking for us. The taste is either out of the original or it’s either too sweet or too salty, or too much sauce.

I wonder when will I be success and cook this like what mom did.

A never give up attitude could actually make things happen. Just like many famous speakers tell us, practice make perfect. True enough, I cook this dish many times, till I myself raise the white flag.

Ingredients are simple… for 2 persons at home; you can just follow the ratio below.

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2 chicken thighs, chopped.

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1 medium capsicum, 1 medium tomato, 6 red chili padi (if you can’t take too spicy food, reduce the chili). Chop tomato in wedge form, random cut the capsicum and also use the chopper slightly press on the chili. This is to help to press out the chili aroma, and the spiciness.

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Half tablespoon of fermented bean paste is needed.

I always like to put lots of lots of garlic in my dishes, hence, this is nothing different too. In fact, I’ve put about a tablespoon of chopped garlic.

Once gather all these ingredients… here the simple steps.

1. Heat the wok with about 5 tablespoon of oil. Coated the wok with the oil and turn it into high flame to heat the wok.
2. Throw in the garlic in the wok, light stir it.
3. Add the half tablespoon of fermented bean paste into the wok, stir it till fragrant.
4. Then, add in the chicken. I did not marinate the chicken but I add in about 1 teaspoon of dark soya sauce. It doesn’t really pull out the taste but it’s more of colouring.
5. When you put those chickens in the hot wok, please do not stir it, just leave it in the wok for awhile.
6. For about 1 minute, turn the chicken over the other side.
7. Keep stir frying and on and off keep the lid open and close. This process will help to cook the chicken thoroughly.
8. Once done, add in the chili padi into the chicken and stir fry for 1 minute.
9. Then after add in the capsicums, tomatoes.
10. Add in salt to taste, and dish out once it’s cooked.
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Wednesday, July 20, 2011

Home Cooked Fry Yee Mee 炒伊麺

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Exactly a month for not updating my blog,… what have I been doing? I’ve been busy… well, that’s the normal excuse for ourselves and for the readers. And, that will turn out to be most of us normally pick up too. Or, perhaps I was just finding sometime to settle down some thoughts in my mind, before I could start writing again or move on with whatever plans in mind.

Since settled down here, I have not been honestly adventurous enough to explore more food in the island. Not that am finding excuse but honestly, I am so lost that I do not know how to manage my own time to certain extend. I could barely split myself into this and that. When am too free, I have all the time in the world, but my mind isn’t functioning. In fact, what’s going on, uh?

Actually I have plenty of ideas in my mind and I wish I have the capability to do it… things like cook all the food that I’ve been reading from the web, invite friends and family to my small hut for a simple gathering, reading some books, etc… but some how, it’s just didn’t get it working. Apart from now that am grumbling over it, whatelse have been done then?

Oh yes, I’ve been cooking simple food for the 2 of us… how simple would it be with Fried Yee Mee?! Mom’s version is always sumptuous and ‘luxury’ to me. Why would I said that, you could always see something like octopus, fish fillet, pork fillet, prawns, vegetables, and others ingredients.

Where else, mine was simplified compared to mom. At least, I could feed the man at home with satisfactory grin. Isn’t that satisfying for the cook?


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Ingredients
2 Eggs
250g Prawns (medium)
500g Vegetables (Choy Sum)
250g Pork Fillet
2 Yee Mee
4 Tablespoon Oyster Sauce (2 tablespoon for marinate)
3 Tablespoon Dark Soya Sauce (1 tablespoon for marinate)
3 Tablespoon Light Soya Sauce (1 tablespoon for marinate)
1 Teaspoon Sugar
Salt
Garlic



Method



  1. First marinade the pork fillet with oyster sauce, dark soya sauce, light soya sauce & sugar for 30minutes.


  2. Boil water to cook the Yee Mee till al dente, then set aside. 2 to 3 tablespoon of vegetable oil on cooked Yee Mee, to avoid sticking together.


  3. Lightly beat egg and set aside.


  4. 2 tablespoon of oil to heat fry pan.


  5. Pan fry lightly beaten egg till cooked and dish out.
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  6. Cut the egg into stripe and set aside.


  7. Heat up the wok with 5 table spoon of vegetable oil.


  8. 1 tablespoon of garlic, heat up and fry.


  9. Add in the marinated pork fillet and prawns, then add in the cooked Yee Mee.


  10. Stir fry and add in the sauces.


  11. Dish out and sprinkle with the egg stripe.