Bite On It!

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’ve always love noodles. In fact when I have nothing better to eat I will first think of cooking a packet of instant noodles to nurse my hunger. That means, I have a huge stock of instant noodles nestling in my kitchen. :mrgree:

Besides instant noodles, I will buy other types of noodles occasionally. One of my latest craze is Korean and Japanese noodles. I bought a packet of Soba sometimes back from Daiso during my last trip to Singapore. I have wanted to cook the cold version but my hubby is not a fan of cold noodles so I decided to make it hot instead.

During a visit to the afternoon market near my place, I found some baby octopus and bought a kilo. At home I found some frozen prawns my hubby bought and the idea hit me… why not some seafood Soba? This is definitely a healthier choice! My boy love his bowl of Soba too. Without the baby octopus of course…

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Ingredients

• 2/3 packet Buckwheat Soba
• 200g Prawns (shelled and leave tail unshelled)
• 200g Baby octopus (clean and cut into 4 sections)
• 150g Hong Kong choy sum
• 2tbsp Wakame (Japanese seaweed)
• 1.5L Water
• Fish sauce + pepper for taste

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Methods

1. Boil water in a medium large pot. Throw in the prawn shells and let it boil for 20 minutes so the soup will have a good aroma.
2. While waiting for the soup to be ready, heat up another pot of water in a medium saucepan. Add a little oil and sugar. When the water boil, blanch the Hong Kong choy sum till 90% cook and remove from pot. Using the same pot of boiling water, blanch the Soba till springy soft and set aside. Do the same to the Wakame.
3. Remove the shell from the soup.
4. While the soup continue to boil, toss in the prawns and the baby octopus till they are cook. Remove them from the soup and put aside. Add fish sauce and pepper
5. In a bowl, place some Soba and top with Hong Kong choy sum, prawns, baby octopus and Wakame. Pour enough soup to cover Soba before serving.

PiggyBeng likes to buy prawns once in a while if he sees good ones in the wet market that he frequents. He knows the prawns much better than me so I will let him do the buying most of the time.

So happened while watching a food show on TV one weekend, there is this restaurant that prepared a very easy prawn dish which is also one of their signature dishes… I decided to try it out since we have some prawns in the freezer.

It is a little unhealthy but the taste was really good!

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Ingredients

• 300g Medium prawns (cut away the legs)
• 3tbsp Margerine
• 3tbsp Sugar
• Pinch of salt (optional)
• Curry leaves (optional)

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Methods

1. Heat up wok and melt the margerine. Add in the sugar and continue frying.
2. Toss in the curry leaves (if you have) stir for a while before tossing in the prawns. Stir fry till the sauce starts to caramelized. Sprinkle with some salt if you like it to be saltier as margerine already contains salt.
3. Serve.

This is another emergency recipe that I’ve came out with. Like what I’ve mentioned before, I will buy beans (long-beans, French beans, Snake beans) to keep almost every week for those ‘just in case I don’t know what to cook’ occasion. At such time, I will rummaged throw my fridge for stuff that I can use and these beans always come in very handy as they are so versatile.

You can stir-fry, braised, boil, steam and even fried them! The possibilities are endless if you have the creativity to use them. The other reasons why I like to buy and keep them as they have a slightly longer shelf life as compared to other vegetables if you keep them in the right way.

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Ingredients

• 200g French beans (cut into 4cm strips)
• 1″ square Salted fish (use the Kurau/Cod fish type) - sliced
• 2 cloves Garlic (finely chopped)

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Methods

1. Heat up wok with some oil and lightly fry the French beans till about 70% cook. Lift up and put aside.
2. Add more oil into the wok and saute the salted fish slices till it turns sandy, put on one side of the wok.
3. With the balance oil in the wok, saute the garlic till fragrant before mixing with the salted fish and stir.
4. Throw in the fried French beans and stir well for a few minutes before serving.

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It has been a long time since I buy asparagus and cook it. Happened on one of my groceries shopping trip to Tesco I saw some really fresh stalks so decided to grab a bundle to cook with the dried prawns sambal that I made earlier.

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Ingredients

• 1 bundle (+/-250g) Asparagus
• 3 tsp Dried prawn sambal
• Some water

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Methods

1. Wash and cut asparagus about 45 degree slanted 1.5″ strips.
2. Heat up wok with 2 tbsp oil and lightly fry the dried prawn sambal till fragrant. Throw in the asparagus and stir.
3. Add a little water and cover for a few minutes.
4. Serve hot.

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