We like to entertain our guests with simple home cooked food. All our friends work long hours during the week, are usually single ladies/guys who have no time to whip up a proper dinner, or are based here because of work and their families are in Malaysia. So they always look forward to having dinner at our home because that is precisely what I will serve up.
Tonight's menu features the following dishes:
Pork rib soup with daikon, cuttlefish and chinese ham
Gourd fried with eggs and prawns
Kang kong with garlic and chilli
Leeks with pork
Roast duck with salted vegetables
Pan fried mackerel with teriyaki sauce
Stewed fatty pork with black soya sauce
Is it too much for 4 adults and 2 kids? I am known to over order, over feed people. I might drop one dish...
I hope they like what I am preparing. Nicole will eat anything. She shares the same passion about food and enjoy the same type of food. In fact, I am now hooked on the programme Junior Masterchef Australia because of her! Trust me. When you see 8 - 12 year olds preparing gourmet dishes with depth and technicality way beyond their years, it validates the old adage from the movie Ratatouille - ANYONE CAN COOK!
Food is the soul that feeds the spirit!
Colors of green, red, yellow, purple....
Friday, February 18, 2011
Thursday, February 3, 2011
Fried Rice Paradise
I always believe a good plate of fried rice should not have more than 3 key ingredients. Too many ingredients creates a plethora of tastes that causes confusion to the palate. One does not know which to focus on. Its basically the same principle as a pizza. You find many 'confused' pizzas in Singapore, especially with big fast food chains like Pizza Hut. In Italy, they make pizzas with only tomato sauce, cheese and basil. Or vary with pepperoni, salami, olives etc.
Back to fried rice. Its one of my favourite dishes because its so simple to prepare and very substantial. On lazy days and if I happen to have some leftover cooked white rice in the fridge, I can whip one up in less than 30 mins. The most important ingredient is actually overnight cooked white rice that has been chilled till each grain is bouncing on its own.
Fried rice is also versatile - you can substitute with strong, savoury ingredients according to your personal preference and the result will always be the same. Absolutely delicious!
Here is my recipe which I stumbled upon when rummaging a near empty fridge. Other combinations include lap cheong (chinese sausage) and dried shrimps, salted fish and silver fish, ikan bilis and green chillis. All are fried and rounded up with eggs, spring onions and minced garlic. Of course, if you like a spicy fried rice, what better way than to fry it with sambal belachan. I found one fantastic version from a small stall at Farmart, off Choa Chu Kang Road. Its a wholesale market tucked away in the boonies but you can find free range chickens, quail, rabbit and even crocodile meat. And fresh seafood off the tank. A live seabass costs about SGD7.00 which is a big steal!
A big bowl of overnight cooked white rice that serves 2
Minced pork meat
Pickled radish (chye poh)
Minced garlic
Eggs
Spring onions
Soya sauce and pepper to taste.
I am not stating portions because fried rice is prepared in a very personal way. You moderate the ingredients based on what you like. I love salty food so tend to add more pickled radishes. In turn, I do not add salt and let the soya sauce impart flavour.
1. Fry the minced garlic lightly, than add the pickled radish. Fry till it is slightly crispy.
2. Add the minced pork meat and fry till the meat is cooked.
3. Next, add the rice and stir throughly till all the ingredients have been evenly distributed.
4. Pour the egg quickly and fry till each rice grain is dry and coated with egg.
5. Pour some soya sauce and pepper over and continue to fry
6. Lastly, add the spring onions. Keep frying till you can see rice grains 'dancing' around.
It is best eaten with some cut red chilli padi, soya sauce and a squeeze of lime.
By the way, authentic Yang Zhou fried rice has only 3 ingredients - char siew, spring onion and eggs. If you see corn, peas and carrots etc, you are being hoodwinked by pseudo hawkers again!
Back to fried rice. Its one of my favourite dishes because its so simple to prepare and very substantial. On lazy days and if I happen to have some leftover cooked white rice in the fridge, I can whip one up in less than 30 mins. The most important ingredient is actually overnight cooked white rice that has been chilled till each grain is bouncing on its own.
Fried rice is also versatile - you can substitute with strong, savoury ingredients according to your personal preference and the result will always be the same. Absolutely delicious!
Here is my recipe which I stumbled upon when rummaging a near empty fridge. Other combinations include lap cheong (chinese sausage) and dried shrimps, salted fish and silver fish, ikan bilis and green chillis. All are fried and rounded up with eggs, spring onions and minced garlic. Of course, if you like a spicy fried rice, what better way than to fry it with sambal belachan. I found one fantastic version from a small stall at Farmart, off Choa Chu Kang Road. Its a wholesale market tucked away in the boonies but you can find free range chickens, quail, rabbit and even crocodile meat. And fresh seafood off the tank. A live seabass costs about SGD7.00 which is a big steal!
A big bowl of overnight cooked white rice that serves 2
Minced pork meat
Pickled radish (chye poh)
Minced garlic
Eggs
Spring onions
Soya sauce and pepper to taste.
I am not stating portions because fried rice is prepared in a very personal way. You moderate the ingredients based on what you like. I love salty food so tend to add more pickled radishes. In turn, I do not add salt and let the soya sauce impart flavour.
1. Fry the minced garlic lightly, than add the pickled radish. Fry till it is slightly crispy.
2. Add the minced pork meat and fry till the meat is cooked.
3. Next, add the rice and stir throughly till all the ingredients have been evenly distributed.
4. Pour the egg quickly and fry till each rice grain is dry and coated with egg.
5. Pour some soya sauce and pepper over and continue to fry
6. Lastly, add the spring onions. Keep frying till you can see rice grains 'dancing' around.
It is best eaten with some cut red chilli padi, soya sauce and a squeeze of lime.
By the way, authentic Yang Zhou fried rice has only 3 ingredients - char siew, spring onion and eggs. If you see corn, peas and carrots etc, you are being hoodwinked by pseudo hawkers again!
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