Bite On It!

I bought some salted eggs a few months back (yeah, you read it right… a few months!!!) with the intention to cook 3 eggs porridge (porridge with 3 types of eggs; chicken egg, salted egg and century egg) but it did not materialized. PiggyBeng don’t fancy having porridge as he said it don’t fill him up enough to last through the night. Therefore, the salted eggs has been sitting there…

Not sure how long can we actually keep salted egg… Luckily it did not turned bad. I actually called my mom up to ask her if I can still eat them. She told me to check the ‘fragrance’ of the eggs and they seemed to smell fine to me so I told her should be safe to be consumed…

So happened I have some left over rice so decided to clear all the salted eggs (I have 2) using them to do some fried rice. And it turned out… yummy!

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Ingredients

• 1 big bowl/plate Cooked rice (cold or over night)
• 100g Chicken breast meat (cube and marinade with some salt, oil, pepper and corn flour) 
• 1tbsp Minced garlic
• 2 Salted egg yolks (chopped)
  
• Some red and green capsicum
• 2 Chinese mushrooms (soaked and cute into cubes)
• Some Japanese cucumber (cut into cubes)
• Salt/soy sauce for taste

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Method

1. Heat up wok with some oil and saute the capsicum, mushroom and cucumber cubes, lift up and set aside.
2. Add some more oil and saute the garlic and chicken breast till brownish, lift up.
3. Add a little more oil to the wok again and toss in the chopped salted egg yolks, stir for a while, add in the rice and mix well.
4. Toss all the sauteed items and stir till all well mixed.
5. Add in taste (salt/soy sauce/pepper) to preference.

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Note
You can actually put in your own preferred ingredients

I love One-Pot dish not only they are convenient and easy to prepare but full of flavors.

This is another one-pot dish that I often cook as the ingredients can be easily purchased. In fact I have most of them stuffed in my freezer! How convenient is that right?

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Ingredients

• 3 Chicken drumsticks (cut into about 4 pieces each)
• 2 cups rice (wash and sieve dry)
• 6-8 Dried mushrooms (soaked and sliced)
• 1 Chinese pork sausage (Lap cheong)
• 1/2 bulb Garlic (minced)
• 1″ Old ginger (sliced)
• 2tbsp Sesame seed oil (1tbsp to marinate and 1tsp for frying)
• Dark soy sauce
• Light soy sauce
• Fish sauce
• Pepper to taste (optional)

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Methods

1. After cutting chicken, prop them into a deep bowl and marinade with dark soy sauce, light soy sauce, fish sauce, pepper and sesame seed oil.
2. Heat up wok with some oil + sesame seed oil, saute the ginger till brownish then add in the minced garlic and saute till fragrant. Toss in the rice, stir and add in the chicken pieces (together with the sauce) and continue to stir till all well mixed.
3. Add in the mushroom pieces and Chinese sausage slices and mix well. Lift them up and put into rice cooker, add sufficient water (cover all the rice mixture) and cook like normal.
4. Alternatively, you can put into the steamer and steam till the rice cooked.

Sorry that I have not been posting regularly here as I have too much to handle! I have quite a few photos lined up and are just waiting for me to finish up the recipes.

I love to do fried rice when I have extra left over rice from the night before. Sometimes I will even purposely cook more rice if I have ingredients for fried rice the next day.

One of the days, I managed to get some baby octopus from the afternoon market behind my house and was excited to cook them. PiggyBeng cooked some and I still have about half which I ended using them to cook Seafood Soba and this yummy seafood fried rice on a separate day.

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Ingredients

• 4 bowls of Cooked rice (refrigerated)
• 150g Prawns (shelled)
• 150g Baby octopus (cut into small chunks)
• 100g French beans (cut into 1/2″ long)
• 2 Eggs
• Chopped garlic (optional)
• Bonito flakes for garnishing
• Salt/light soy sauce/pepper for taste

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Methods

1. Heat up wok with some oil and gently stir fry the French beans till soft, lift up and set aside.
2. If you like to have garlic in your fried rice, using the same wok but add more oil and saute the chopped garlic until they are fragrant.
3. Break the eggs and continue to stir until eggs are ‘fried’.
4. Toss in the prawns and baby octopus and stir until they are half cooked.
5. Toss the French beans back into the wok and mix them well with the rest of the ingredients.
6. Add in a few dash of salt/light soy sauce and pepper for taste.
7. Sprinkle some Bonito flakes as garnish.

I bought some whole chicken thighs during one of the week and have wanted to cook some curry chicken but I forgot to buy the chili mix and coconut milk! I don’t normally like to use premix curry powder as PiggyBeng said it is very heaty for him so I will avoid using unless it is absolute necessary…

The chicken thighs have been sitting in the fridge for almost a week and I forgotten about them totally until one day I was rummaging through my freezer. And since I have nothing much to cook, these chicken thighs come in real handy. The problem is, I don’t have any ideas or a particular recipe in mind. So, what I do next?

Again I rummaged through my food cabinets trying to find any spices that I can make do with. The thing is, other than my Fried Nestum Chicken, I hardly cook chicken dishes as they may need ingredients that I do not have on hand. Therefore, it can be tough to think of any chicken recipes in a flash.

As I hardly use my oven, I decided to grill these chicken thighs. The outcome: YUMMY! I find them less oily and juicier… so it’s healthier too! I even stir-fried some celery with garlic to go along with the rice too. The other good thing, it’s little hassle and the kitchen is grease free!

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Ingredients

(Serves 2)

• 2 whole Chicken thighs (cut some diagonal lines so heat can penetrate)
• Turmeric and Cheyenne pepper - Enough to marinade both thighs
• Salt to taste
• A few squeeze of lemon juice
• Some basting oil (Olive oil + light soy sauce + sugar + lemon juice) - Optional

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Method

1. Marinade the thighs with enough turmeric (fresh or powder), lemon juice and salt for at least 1-2 hours prior to baking. Best if it’s over night.
2. Line baking tray with grease proof paper or silver foil. Place the thighs on the tray and bake at 200 degree Celsius, flipping occassionally.
3. Glaze with basting oil if you want the thighs to be more fragrant.
4. Grill for at least 40 minutes or till thoroughly cooked (when no more blood oozing out).

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There are times when I just like to eat fried rice… any kind. It also depends on what I can find in my fridge or food cabinets… any left overs which are usually good to be used for frying rice. I often buy extra long beans or french beans just in case I decided to fry some rice.

Since I have some luncheon meat left over from one of my culinary sessions, I decided to cook some extra rice the day before so I can use it for my fried rice. The tricks for good tasting fried rice is to use over night rice which have been kept in the fridge. The reason? The moisture will be dried up and when you fried your rice, it will turned be grainy and not all stuck together.

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Ingredients

• 2 bowls Rice (kept over night in the fridge)
• Some French beans - diced
• 4 slices Luncheon meat
• 1 Egg (add a little salt and beaten)
• Some green and red capsicums (diced) - Optional
• 1 Onion (diced)
• Salt or light soy sauce for taste

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Methods

1. Heat up wok with some oil and lightly fry the French beans and capsicums. When it turn a little soft about 3-4 minutes later, lift up from wok, put aside. Do the same for the diced luncheon meat.
2. Add some oil to wok, sautee the diced onion till fragrant, throw in the fried French beans and capsicums, stir for a while then add in the fried luncheon meat.
3. Add in the rice and quickly stir until all the rice disintegrate from big lumps. Continue to add in oil while you fry… little by little.
4. Sprinkle salt or light soy sauce for taste before you pour in the beaten egg into the rice. Stir well. Served.

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