Long Bean Rice

Another one pot cooking comfort food when you were lazy to dish up a few items on the table. I had tasted this when I was small and after looking thru fellow blogger's post on this, I am tempted to dish this up since I have some long beans left in the fridge. I had made some changes from the recipe where I had use roast pork (siew yoke) and added mushrooms and sausages into the rice. The end result was SLURRRP..... We (Hubby and I) were practically getting 2 bowls of this yummy rice. I had cooked so much that we had the rice again as brunch the next day.. :)

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Siew Yoke and Salted Vegetable Fried Rice

A simple fried rice using leftover from my previous dish. I had added seasonings like oyster sauce, dark soy sauce, soy sauce, salt and pepper to taste to whipped this simple one meal dish. Oh ya, eggs were added as well to enhance the flavour of the rice. *no recipes provided as this was just a simple throw and dump everything together fried rice*... :)

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Sunny Side Up Kam Heong Fried Rice

Ingredients

Kam Heong Paste

2 tbsp dried prawns

10 shallots

10 chili padi

1 lemongrass, white part only

Seasoning

1/2 tsp taucu

1 tbsp curry powder

1 tsp dark soy sauce

salt and sugar to taste

50ml water

2 cups cooked rice

1 cups mixed vege 1 fish cake, sliced

2 eggs

1. Heat oil in wok. Sauteed blended ingredients. Stir fry till fragrant. Add in curry leaves.


2. Add in the rest of the seasoning and sauteed till it formed paste form. Dish up.


3. Add in 3 tbsp Kam Heong paste. Add in prawns, shrimps and fish cake and rice. Stir till well mixed. Dish up and serve on a plate.


4. Pan fry egg in wok. Dish up and serve with the rice.

P/S: The remaining Kam Heong paste can be kept in fridge for other use or use as a dipping sauce.

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Curry Potato Cheese Baked Rice

Blanched Cauliflower till it softened.

Add in cauliflower into the curry potato gravy. Stir till well mixed.

Place cooked rice on a baking dish.

Add in curry potatoes with cauliflower. Topped with mozzarella cheese.

Baked at 200 Celsius for 15-20 minutes.

Dinner is served.

The curry potato that I had used for this cheese baked rice was actually the filling of my curry puffs. My first adventure in wrapping curry puff seems to be a disastrous ending. The skin was practically tearing apart. Nevertheless, I had managed to make some ODD looking curry puff out of the first attempt but I was too disheartened by its appearance to even snap pics of it. With some leftover of the fillings sitting inside the fridge and some Mozzarella cheese which was nearing its expiry date; I had combined all the ingredients and prepared a simple yet appetising meal for our dinner. Thus no recipes will be posted here for the curry potatoes (praying hard that my next adventure with curry puff would be a fruitful ones)... *Keep fingers crossed*

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Cheese Baked Salmon Japanese Curry Rice

A simple and easy dish to prepare. As I have lots of leftover of the curry that I had cooked yesterday, I had decided to use the curry to make cheese baked salmon Japanese curry rice. I had grab some mozzarella cheese from the nearby baking supplies shop. I had decided to add in salmon as well as there's still some salmon fillet left in our freezer. It was quite a good combination to add in everything and sent it to the oven. Hubby love it. I shall prepare other version of cheese baked rice in the future.

Some of the step by step tutorial on the making of this dish.

Place cooked brown rice on a baking dish.

Pour in Japanese curry followed by sauteed broccoli and salmon flakes.

Sprinkle in mozzarella cheese.

Baked for 15-20 minutes at 200 Celsius in the oven.

Yummy curry oozing out from the rice once rice it's scooped out.

Ingredients

1 salmon fillet

1 cup broccoli floret

4 cloves garlic, diced

Japanese curry

leftover cooked rice (I had used brown rice)

2 tbsp butter

80g mozzarella cheese

Methods

1. Blanch broccoli with boiling water for 3-4 minutes.
2. Sauteed garlic with butter. Add in salmon fillet. Pan fry each side for 5 minutes each side or till cooked. Lastly add in broccoli. Stir well broccoli with butter. Dish up.
3. Flake the salmon fillet.
4. Place cooked rice in baking dish. Add in Japanese curry, salmon flakes and broccoli.
5. Add in mozzarella cheese.
6. Baked in oven for 15-20 minutes at 200 Celsius.

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Tonkatsu Japanese Curry Rice

It's a blessing to have some good food during a public holiday. Hubby and I didn't even step our foot out from our house and yet we can have good food to feast on. It's actually a pleasure to cook during our free time as cooking is a good activity to wind down and relax. So for our free day today, it's Japanese cuisine in da house....

Happy holiday guys...

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Nam Yee Fried Rice

Just a simple fried rice using the Nam Yee sauce that I had made earlier. I had used 3 tbsp of the sauce and 2 1/2 cups of rice to prepare this simple and yet wholesome my all time comfort food. Ok... Gtg to grab a spoonful of my yummy rice.

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Nasi Lemak with Curry Chicken

Nasi Lemak is an all time favourite food in Malaysia. It can be considered as the 'national dish' for fellow Malaysian. Nasi Lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day. As a true Malaysian myself, I love Nasi Lemak too thus prompting me to try out to make them from a scratch after tasting Mum's home cooked Nasi Lemak during the recent house warming party. Since I do not have a blender at home, I had used the traditional way to prepare the sambal paste by using stone mortar and pestle given by Mum. I think I should fasten up my process of getting a blender for my kitchen soon. It was kinda tiring using the mortar. I really salute my Grandma and Mum's generation who had been using this tool for their cooking during their time.

So after asking for Mum's recipes for preparing the Sambal Ikan Bilis and Nasi Lemak and googling internet for the recipes too, I combined both and modified myself to get the 'modified and extended version' of the recipe.

Ingredients

Nasi Lemak
2 cups of rice

5 pandan leaves, knotted

1 cup coconut milk

additional water (top up the amount till your normal water level for cooking rice)

2 stalks of lemongrass, bruised

4 cloves of garlic, peeled and bruised

Sambal Ikan Bilis

2 red onion

2 cup ikan bilis (dried anchovies), deep fried

5 cloves garlic

10 shallots

20 dried chillies, deseeded

1 stalk lemongrass, bruised

2 tsp of belacan

1/2 tsp of salt

4 tbsp of sugar

tamarind juice (2 cups of water plus 4 slices of tamarind)

Side Dishes

Peanuts, deep fried

Ikan bilis (dried anchovies), deep fried

1 cucumber, sliced

2 hard boiled eggs, halved

Curry Chicken

Hot and spicy Sambal Ikan Bilis

Fragrant Nasi Lemak

Methods

1. For Nasi Lemak: Rinse rice as per normal and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves, lemongrass and garlic into the rice and cook rice.
2. For Sambal Ikan Bilis: Rinse the dried anchovies and drain the water. Deep-fried the anchovies until they turn light brown and crispy and put aside. (Leave some as side dishes)
3. Pound belacan together with shallots, garlic, and deseeded dried chilies with a mortar and pestle.
4. Slice the red onion into rings.
5. Soak the tamarind in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Use the 'soaking' water for the recipe.
6. Add oil in wok and stir-fry the spice paste and lemon grass until fragrant.
7. Add in the onion rings.
8. Add in the ikan bilis and stir well.
9. Add tamarind juice and the rest of seasoning.
10. Simmer on low heat until the gravy thickens. Set aside.
11. Serve with hot coconut rice, peanuts, ikan bilis and any type of your favourite meat (poultry, beef, seafood etc)
    

Hot hot Sambal Ikan Bilis

Hard boiled eggs and sliced cucumber

Deep fried peanuts and ikan bilis

Curry chicken as the meat component for my Nasi Lemak

Bon Appetit!

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Fried Rice with Salted Fish and Fried Anchovies

I tried another version of fried rice today - fried rice with salted fish and fried anchovies. Both of the ingredients which were famous back in my hometown. Salted fish aka ikan masin and anchovies aka ikan bilis were preserved with salt and dried. The taste of them are often very pungent and once you were frying them in the kitchen, it will bound to have unwanted visitors visiting your kitchen - flies. So remember guys to cover up your food once you cooked them. You definitely won't want them to savour on your food before you do.

Ingredients

2 cups cooked rice
2 tbsp garlic, minced
1/3 cup peas
1/3 cup corns
1 Chinese sausage, sliced
6 prawns, deveined
1 inch sized fried salted fish
1 handful fried anchovies
2 eggs, lightly beaten


Methods

1. Heat oil, add in lightly beaten eggs. Scrambled the eggs until well done.
2. Heat up wok with oil. Stir fry the garlic until brown.
3. Add in peas, corns, prawns, Chinese sausage. Cook until ingredients half cooked.
4. Add in rice, seasoning, fried salted fish and fried anchovies. Stir till well mixed. Lastly add in scrambled eggs.
5. Stir-fry awhile and dish up.
6. Serve hot.

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Claypot Chicken Rice

Claypot chicken rice is a very popular dish in Malaysia. Malaysian normally will eat this dish as their lunch or even dinner. The rice were normally cooked in a claypot. Thus, it is called Claypot Chicken Rice. The rice were cooked in the claypot first and followed by arranging the ingredients like chicken pieces, halved mushrooms, sliced Chinese sausages and salted fish on top of the rice. All placed in one pot and cooked. Sliced spring onions were garnished on the cooked claypot rice and dark soy sauce and oil drizzled on top. Therefore, it can be rightfully categorized as 'One Pot Cooking'. If you don't have a claypot, this dish can be prepare using our rice cooker too. Of course we wouldn't be able to have the crispy burnt rice on the bottom if rice cooker is used. I always loved to scrape off the burnt rice every time having this comfort food coz it's the best part of the claypot rice.

Once the rice were cooked for approximately 15 mins, arranged the marinated chicken on top of the rice.

Secondly, arranged the sliced mushrooms.

Followed by Chinese sausages and fried salted fish.

After cooking for another 15 minutes to ensure the other ingredients to be cooked. Leave to stand for 10 minutes till rice is dry and fluffy. Drizzled the oil and dark soy sauce on top. Garnish with spring onions.

My delish comfort food ready to be serve.

Ingredients

2 cups rice, washed and drained
3 cups chicken stock (3 tsp chicken stock + 3 cups water)
500g chicken pieces

6 mushrooms, soaked, cut into half
1 Chinese sausage, sliced
2 cm thick salted fish, sliced thinly, fried till crispy (save the oil for the rice later)
1 tbsp black soya sauce
2 tbsp garlic oil

2 tbsp salted fish oil (used earlier for frying the salted fish)

1 stalk spring onion, sliced (garnishing)

Marinade

2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp cooking wine
1 tsp of ginger marinade

1 tbsp sesame oil
½ tsp pepper
½ tsp sugar
½ tbsp corn flour

Methods

1. Mix chicken, mushrooms with marinade and season for 30 minutes.
2. Put rice and chicken stock into a clay pot, cover and bring to boil lower fire and cook with low heat till holes are formed on top. (About 15 minutes)
3. Arrange marinated chickens and mushrooms, Chinese sausage and salted fish on top. Pour the remaining marinade on the rice.
4. Cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.
5. Cover and leave to stand for 10 minutes till rice is dry and fluffy.
6. Drizzle with dark soy sauce, garlic and salted fish oil. Garnish with spring onions.
7. Mix well to combine all the ingredients with rice. Serve hot with vegetables.

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Savoury Couscous

Bought the packed couscous from Cold Storage

The couscous - before cooked

The couscous - after cooked

The couscous was very savoury, can be eaten on its own or with meat/vegetables of your choice

Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Over the last decade, it's cropped up on other parts of the world menu too. So when I saw Couscous in Cold Storage while doing my grocery shopping, I was very excited and decided to buy one pack. The preparation was very easy with all the directions stated at the pack. I had added extra garlic and onion during the preparation to enhance the flavour and aroma.

Ingredients

30 g butter
1 onion, diced

3 garlic cloves, minced

1 cup couscous

2 cups water

Methods

1. Heat butter in sauce pan (which has a lid).
2. Add chopped onions, stir and allow to cook until soft.
3. Stir in minced garlic.
4. Add couscous and stir.
5. Add in water and bring to boil. Remove from the heat.
6. Cover and leave to stand for 5 minutes.
7. Return to the heat for 1-2 minutes. Stirring with a fork to fluff up the grains, until piping hot.

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Pineapple Fried Rice

What should we do when we have leftover rice? The answer is very simple, we make FRIED RICE! There are a lot of varieties of fried rice that we can make. So for this round, we had pineapple fried rice. The main ingredient of this fried rice is pineapple. It's best that we can use fresh pineapple but canned pineapple is as good too. For a lazy person like me, I'm gonna use canned pineapple since I'm not that good in cutting pineapple. The rest of ingredients we can put in the fried rice is up to individual preference.

Ingredients

2 cup cooked rice, preferably several days old
1 shallots, sliced
4 cloves garlic, minced
1 tbsp dried shrimps, soaked
1 canned pineapple, cubed
50g chicken, cubed (marinade with oyster sauce, salt, pepper and sesame oil)
2 eggs, beaten (add in a little salt)
40g fried/roasted cashew nuts
1/2 cup green peas
1/2 cup corns
1/2 cup raisins
1 1/2 tbsp chicken stock
1 1/2 tbsp fish sauce
2 tsp curry powder
1 tsp sugar
1 tsp. sugar
2 tbsp oil
3 stalks spring onion (optional)

Methods

1. Heat up oil. Add in beaten eggs and pan-fry until cooked. Dish up and sliced the eggs thinly.
2. Heat up oil again. Stir-fry shallots, garlic and dried shrimps until fragrant.
3. Add in chicken cubes. Stir fry until brown.
4. Add in rice and seasoning and break up any lumps of the rice. Stir-well until the colour of rice is even.
5. Add in pineapple, cashew nuts, peas, corns and raisins. Stir-fry until all mixed in.
6. Dish up and serve with thinly sliced eggs.

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Rice Burger

Rice burger was something that attracts my interest when I was browsing the Internet few weeks ago. It still looks like burger with only one difference which is instead of the normal buns used, it was substitute with 'buns' made of rice or rice patties. The concept of making the rice patties are similar to preparing onigiri.

Placed cooked rice on to the mould. I had used Japanese rice since they tends to be sticky after being cooked.

Add in any type of filling that you prefer in the middle. I had used salmon furikare and scoop in cooked rice again on top. Pressed hard to form rice patties.

The end result - rice patties.

Brush a bit of soy sauce on the rice patties and pan-fry/grill them.

My very first Rice Burger.

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Cheese Baked Rice with Pork Chops

I had first tasted Cheese Baked Rice in a Hong Kong franchise restaurant in town. I fell in love with this dish after my first taste of it. It was a genius combination fluffy rice topped with tomato sauces and chewy cheesy cheese. Marvelous! I had decided to prepare this for our 2nd year anniversary of our ROM. Wonder how cheese baked rice was prepare? Look at the pictures below...

Rice was placed on the dim sum basket earlier and topped with pork chops and the rest of the ingredients (capsicums, corns, sausages and tomatoes). Pour sauces on top.

Sprinkle with mozzarella cheese and bake in oven

End result- Chewy Cheesy Baked Rice

Ingredients

2 cups of cooked rice

4 pork loin chops

1 onion, chopped

3 tbsp garlic, chopped

2 tomatoes, diced

1 red capsicum, sliced

1 green capsicum, sliced

3 sausages, sliced

1/2 cup of corns

mozzarella cheese

Marinade

1 egg

1 tsp salt

1/2 tsp sesame oil

1/4 tsp pepper

1 tbsp corn flour

2 tbsp water

Sauce

4 tbsp tomato sauce

2 tbsp chilli sauce

2 tbsp sugar

2 tbsp oyster sauce

1 cup water

adequate corn flour solution

Methods

1. Pound with the back of knife until tender. Mix pork loin chops with marinade and marinate for 30 minutes.
2. Heat up oil, put in pork loin chops and pan-fry until golden brown. Dish up and drain.
3. Heat up 2 tbsp oil, saute onion and garlic until fragrant. Pour in the remaining ingredients and sauce. Stir well.
4. Bring to boil and simmer for few minutes. Thicken with corn flour solution.
5. Assemble the cooked rice on the bottom, followed by the pork chops, vegetables, sausages and sauce. At last sprinkle with cheese.
6. Bake in oven for 15-20 minutes at 200 Celsius.
   

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Shrimp and Belacan Fried Rice

Since we had leftover rice from yesterday's dinner. We had simple fried rice for dinner tonight. Last few weekend when I was back at hometown, I had tasted belacan fried rice. I can't stop thinking of that fried rice. So to satisfy my craving for it, I decided to try out making this belacan fried rice on my own. Sadly, the taste wasn't as great as the one I had in the restaurant. Nevertheless, it's still taste good but I think my fried rice lack of 'wok hei'.

Ingredients

3 cups of rice (preferably overnight)
6 prawns, shelled and deveined
2 crabsticks
3 tbsp green peas
3 tbsp corns
1 chinese sausage, sliced
1 tbsp garlic
2 tbsp of belacan granules
2 tbsp dried shrimps
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp chicken stock granules
1/2 tsp salt
1/2 tsp sugar
oil for cooking
lettuce leaves for decoration


Methods

1. Heat one to two tablespoons oil in a wok, pour in eggs and fry until properly cooked. Dish out and put aside.
2. Add two more tablespoons of oil and saute garlic and dried shrimps till aromatic. Add the rest of the ingredients and stir-fry well. Pour rice and seasoning in and continue to stir-fry well. Add in the scrambled eggs.
3. Dish out and serve on lettuce leaves.

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