Pumpkin Rice

Pumpkin Rice

Followed noobcook recipe, except ingredient amt for pork belly and pumpkin adjusted fr 100g and 150g respectively, as I used 1 2/3 cup rice instead of her 1 1/4 cup rice
22 Oct 2012 Dinner

Serves 4

Ingredients
- 174g pork belly, thinly sliced and cut into thin strips (can be increased to 200-225g)
- 200g butternut pumpkin (can increase abit to 230g if more rice next time)
- 20g butter
- 1 2/3 cup rice (just nice only, can increase to 1 3/4 - 2 cup next time)
- 3tbsp dried shrimp (just nice, can increase to 3.5 tbsp, if increasing rice, can increase to 4-4.5 tbsp)
- 4 dried mushrooms ( just nice only, can increase to 5, n can increase to 6 if increase rice)
- 5 cloves garlic, minced
- 1 1/8 tsp salt (est based on 1 tsp salt for 1 1/2 cup rice for baked rice, and since now slightly more rice so more salt, if increase rice to increase salt to 1 1/4 tsp
- water amt to cook rice is same as rice amt

Follow noobcook instruction

Salted Egg Yolk Prawn

http://nasilemaklover.blogspot.com.au/2012/01/deep-fried-prawns-with-salted-egg-yolk.html
Deep Fried Prawns with Salted egg yolk
(recipe source: by Sonia aka Nasi Lemak Lover)

350g medium or large prawn, (peeled, devine, cleaned and pat dried)
1/2tsp salt
1tsp light soy sauce
1 egg white
1tbsp cornstarch
A dash of white pepper

50g corn flour, for deep fry
4 salted duck egg yolks, steamed and mashed

1 sprig curry leaf
1 small chili, chopped
2 cloves garlic, chopped

Green vegetables for garnishing

Method
1. Mix prawns with salt, light soy sauce, egg white, cornstarch and pepper and marinate for 1hour.
2. Heat enough oil in a wok, dust marinated prawn with corn flour, deep fry over high until golden brown (less than a minute, do not overcook).
3. Pour excess oil from the wok, clean the wok, add back 2tbsp of deep frying oil over high heat. Saute chopped garlic, chili and curry leaf till fragrant.
4. Add salted egg yolk, stir constantly to prevent mixture from burning. Once the mixture bubbles, add deep fried prawns. Stir-fry briskly to coat with the sauce.
5. Place some green vegetables on a plate, arrange salted egg yolk prawns on top and serve immediately. Enjoy


What to do with the leftover salted egg white? I use it to steam with minced pork, another simple and yummy steamed egg dish..

Jes, I did not record down the recipe for the steamed egg , actually very simple by adding the leftover egg white with one more salted egg, minced meat, little water and pepper, steam for 5mins. Garnish with spring onion and garlic oil.

http://www.mywoklife.com/2012/01/salted-egg-yolk-prawns.html

Serves 4 - 5
Ingredients
8 - 10 large shrimps, shelled (may use frozen shelled prawns)
4 pieces of salted duck egg yolk, cooked and chopped
2 stalks of curry leaf (remove stem, use only the leaves)
2 tablespoons of butter
½ teaspoon of chicken granule
Pinch of salt and sugar
2 cloves of garlic, minced

Seasoning:
1 teaspoon of chicken granule
1 teaspoon of grounded white pepper

2 egg yolk (chicken egg), beaten
1 tablespoon of corn starch (for dusting)
½ cup of cooking oil, or amount enough to submerge the entire prawn (for frying)

Method
1) Devein (cut a slit at the back of the prawn to remove its vein), rinse and pat dry the shelled prawns. Season with chicken granule and pepper for 30 minutes or longer.

2) Briefly chop the cooked salted egg yolk, and set aside.

3) Dip shelled prawns in beaten egg yolk. Then, dust the prawns with corn starch. Heat wok with oil over medium-high fire, and then, put the prawns in the hot oil to deep fry for 15 seconds and immediately remove from wok and drain on strainer. Return the cooked prawns into the hot oil for another few seconds and remove to drain on strainer again. Set aside.

4) Remove excessive oil in wok, leave only 1 - 2 tablespoons and reduce heat to medium fire. Add in minced garlic and curry leaves and stir fry till aroma releases. Then, further reduce heat to low fire, melt butter in wok and add in salted egg yolk. Use the spatula to mash and stir-fry the yolk (in quick circular motion) immediately. Once the ingredients appear foamy and aroma of the mashed yolk releases, return prawns to the wok and add in chicken granule, sugar and salt. Toss all the ingredients till well blended. Dish up, and serve with steamed white rice.



http://rasamalaysia.com/how-to-make-shrimps-crunchy/2/

Long Bean Omelette Recipe

Long Bean Omelette Recipe

• Serves: 2-3
• Prep: 8 mins
• Cook: 6 mins

You may use either long beans or french beans for this recipe. This omelette goes very well with porridge.

Ingredients

• 3 eggs beaten
• a dash of white pepper powder
• 1/2 tsp light soy sauce
• 1 tbsp cooking oil
• 4 garlic cloves peeled and minced
• 5 long beans (if using french beans, double the quantity) ends trimmed and sliced very thinly
• a small pinch of salt

Instructions

1. Combine eggs, white pepper and light soy sauce in a small bowl; mix well.
2. Heat oil in wok, fry minced garlic until light brown and fragrant, then add sliced beans.
3. When the beans are almost cooked, use your spatula to arrange them into one flat layer in wok.
4. Pour egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same.
5. Use spatula to break to smaller pieces. Serve with rice, porridge or eat as a snack on its own.

Hotplate Beancurd with Snow Peas

Adapted as a combination from MyWokLife and and Cuisine Paradise (ellenaguan blogspot)
http://ellenaguan.blogspot.com.au/2012/01/happy-call-pan-recipes-baked-sweet.html
http://www.mywoklife.com/2012/07/hotplate-tofu-with-mushroom-on-egg-bed.html
Ingredients and cooking method follow Cuisine Paradise, and sauce follow mywoklife

Ingredients
2 tubes of egg tofu, sliced thickly, crosswise (each one abt 6-8pcs)
1 pkt sweet peas, stringed
1 pkt baby corn, sliced diagonally, blanched
3 fresh shitake mushrooms, sliced thickly
2 eggs, added with pinch of salt and lightly beaten well
3 cloves garlic
1 tbsp cornflour (for dusting the beancurd)
1/2 tbsp olive oil

For sauce:
1 teaspoon of oyster sauce
1 teaspoon of light soy sauce
½ teaspoon of Shao Hsing Hua Diao wine (紹興花雕酒)
½ teaspoon sesame oil
Pinch of sugar
½ cup of chicken stock (about 150ml)

Instructions

1. Lightly coat them with cornflour and set aside.

2. Preheat HCP on low heat for 1 minute, drizzle 1 teaspoon of oil and coat the pan, arrange the prepared tofu on the pan, cover and lock.

3. Fry tofu for 2 minutes(flip after 1 minute) or till slight golden brown. Remove and set aside.

4. Next add in 1/2 tablespoon of oil, add in minced garlic, ginger, mushroom and carrot. Lock and cook on low heat for 1 minute, open stir fry.

5.Add in sweet peas and corn, give a quick stir and cook for another 2 minute.

6. Add the listed sauce ingredients, and stir fry gently to combine well. Thicken the sauce slightly with corn starch slurry (a pinch of corn starch mixed with a teaspoon of water). Transfer the ingredients out into a dish for later.

7. Now, pour the beaten egg into the emptied pan and cook until medium well. Return the tofu and mushrooms (together with the thickened sauce) and top them on the semi-cooked egg. Cook the ingredients altogether until the egg appears almost well done (with sauce visibly seen on the egg bed). Heat off. Transfer the dish onto a large plate to serve.

Seafood Baked Rice

Seafood Baked Rice

Referenced mainly noobcook recipe and bits of taste

Serves 4

Ingredients
1.5 cup rice (to reduce to 1 1/4 cup next time)
200g mozarella cheese (1pkt) (I find it's sufficient, noobcook calls for 250g)
5 cloves garlic, minced
Onion ??
Butter ?
200g white button mushroom
200g salmon fillet, sliced
200g red snapper fillet, sliced
12 prawns
1tsp salt (ref bitsoftaste who used 1tsp for 1 cup rice, whereas I used it for 1.5 cup, which I find just nice already
Sprinkle finely cracked pepper

Marinate seafood for thin layer of salt. Next time prawn to have sugar too. Tried it when I did the pasta n portobello n it was great w the marination

Seafood fusilli aglio olio

Seafood fusilli aglio olio

Serves 2
60g lala meat (used frozen one)
6 NZ mussels (used frozen one)
8 prawns
130g fusilli
10 cloves garlic
40g butter (1/2 for frying seafood, remaining 1/2 for pasta) can be reduced a little as pasta was a little bit too well coated n oily but still ok
2 tbsp olive oil
1tbsp salt - for boiling pasta
Seasoning - sea salt and pepper to taste ( just sprinkle a thin layer over the cooked pasta)

Follow noobcook prawn aglio olio
Olive oil for frying garlic till golden brown.
After adding pasta, then add the remaining butter to coat

Stir fry Xiao Bai Cai

Stir fry Xiao Bai Cai

Stir fry garlic
Add veg n stir fry quickly on high till a little soft.
Add a bit water n let it heap
Add 1/2 tsp soya sauce

Rice Cooker Steamed Chicken

Rice Cooker Steamed Chicken

Ingredients
- 2 chicken drumsticks
- 1/2 tsp light soya sauce
- 1/2 tsp sesame oil
- 1 tsp wolfberries
- Ginger slice (optional)
- Dang gui (optional)
- 2 tbsp water ( optional, this will give more "gravy", can use the one for soaking wolfberries)

- Wash chicken and cut out fats
- Rub with salt and wash away
- Rinse wolfberries and soak in water till slightly soft
- Drizzle soya sauce and sesame oil on chicken
- Put in rice cooker in the steaming tray and cook with at least 1.5 cup rice

Improvements
- can marinate dried mushrooms with oyster sauce and add in to steam together
- can add tomatoes and xiao bai cai / broccoli and fish balls?


Sent from my iPhone

Cabbage mushroom rice

Cabbage mushroom rice

25 Oct 2012 dinner

2 cups rice, washed and drained


200g pork belly, sliced thinly and cut into very thin strips
427g cabbage, cut into shreds
6 shiitake mushroom, soaked in water until soft sliced sliced thinly and cut into 0.5 cm pieces
4 tbsp dried shrimps, soaked till soft
4 cloves garlic (~1tbsp), minced
2 1/2 tbsp olive oil

Seasoning for rice and ingredients
1 tbsp light soya sauce
1 tbsp dark soy sauce
1 tsp salt
2 cups water (in today's attempt which is my 1st, I put 1 3/4 cup for 2 cups rice, where water just covered the rice. Next time I should just add equal no. of cups of water as rice and ensure rice is properly covered ie. water level not higher than rice bit all rice covered by water)

Pinch of sugar - to try add when stir fry the cabbage. Today's one had a slight bitter taste. Not sure if coz nd add sugar or coz wrong type of cabbage. Used china cabbage. Should c if ve other types like is thr Australian cabbage

Darren and Brandon each ate a big plate of cabbage rice!!

Used neoflam
1/2 tbsp oil. Pan fry pork slices until surface not pink. Dish n set aside.
Add 1 tbsp oil. Fry garlic till fragrant. Then add dried shrimps and stir fry till fragrant. Push to one side of wok.
Add mushrooms. Fry a while till fragrant n sprinkle some of the salt.
Add rice and pork and seasoning and stir to mix well until well coated.
Pour into rice cooker. Add 2 cups water (same as rice amt). Rice should be fully just covered with water. In my tiger rice, my rice is at the 2 cup water level and my water is there too. ( the lightly stir fried rice and ingredient take up more space than normal uncooked rice only.
Stir fry thr cabbage for a while in wok on medium high ( no need more oil). Add a pinch of sugar. Stir fry till just starting to slightly soften.
Add into rice cooker and mix with rice.