Tag Archives: rice

mushroom

Cheesy Mushroom Sauced Rice

Leave a comment

1, prepare ingredients: mushroom (I chose maitake mushroom, and it’s my first time to cook this kind of mushroom). Leftover cooked rice, garlic 2 cloves (chopped), 1 tbsp butter, 1 tsp olive oil, 2 tsp mixed herbs, salt, black pepper, milk 1/2 cup and cheese.

2, heat a pan, add in olive oil and butter.

3, when butter melts, add in garlic. Stir fry till aromatic.

4, add in mushroom. Stir fry till they become softened.

5, pour into milk, add in salt, black pepper and herbs. Simmer for 3 mins.

6, turn up the heat and reduce the sauce a bit.

7, add in rice. Mix rice evenly with mushroom sauce.

8, let rice fully absorb the mushroom sauce.

9, off the heat. Take out the rice and put into a bowl. Sprinkle cheese over the top.

10, use microwave to heat the rice till cheese melts. Actually, oven would be a better choice, but I didn’t find a proper container, so please try oven if you can.

Advertisement
Quick recipe

Bacon Fried rice

2 Comments

1, prepare ingredients: 1 egg, 1 bowl of leftover cooked rice, bacon slices, chopped garlic (2 cloves), chopped spring onion.

2, heat a pan, add in a little oil. Cut bacon into dices. Sear bacon till slightly golden brown.

3, add in chopped garlic. Stir fry till aromatic.

4, add in rice. Quickly stir fry evenly till each rice grain is greasy and shiny.

5, push all the rice to one side. Beat in egg in the middle.

6, quickly stir the egg with spatula. Then mix egg with rice.

7, season with salt.

8, garnish with chopped spring onion.

Uncategorized, Vegetables

Tuna & Vegetable Kimpab (Korean dried seaweed rice roll)

Leave a comment

1, Blanch spinach in water for about 30 secs. Drain them and squzze the water out.

2, Stir fry carrot strips till a bit soft.

3, Put cooked rice in a big bowl, season with a little salt and sesame oil.

4, Put bamboo sheet at the bottom layer. Then dried seaweed over it. Rice on the bottom, and arrange carrot, green spinach and canned tuna over rice. Remember to leave 1/4 space of seaweed blank with no rice.

5, Roll it and squeeze hard at the same time till roll to the end.

6, Cut the roll into slices.

Super simple and yummy.

wrap

Kimbap (dried seaweed rice roll)

Leave a comment

I made the very simple type with several regular fillings: egg, green vegetable, sausage, and carrot.

1, Beat 2 eggs in a bowl, add in 1 pinch salt, Stir well. Brush pan with oil. Heat it. Add in egg mixture and stir the pan to make a thin plat disk. Flip over when the down side solidifies. and fry for a little while. Cut the egg disk into strips.

2, Boil sausage in water till cooked. And cut into strips.

3, Blanch green veggies in water.

4, Stir fry carrot strips till a bit soft.

5, Put cooked rice in a big bowl, season with a little salt and sesame oil.

6, Put bamboo sheet at the bottom layer. Then dried seaweed over it. Rice on the bottom, and arrange egg, carrot, green vegetables and carrot, sausage over rice. Remember to leave 1/4 space of seaweed blank with no rice.

7, Roll it and squeeze hard at the same time till roll to the end.

8, Cut the roll into slices.

Serve with sauce you like.

Quick recipe, Uncategorized

Home Cooked Food for My Dog Charlie

2 Comments

My husband and I got this poodle Charlie last month. Ever since this little cutie came to our house, our life completely changed.

I feel so lucky to have such a little playful buddy as our family member.

Most time, Charlie has dog food which was bought from pet store. But sometimes, especially on some big occasion, I will cook for him.

Actually, cooking for dog is much easier than cooking for human, as there is no need to season or to make different flavor. Home cooked dog food has a very simple rule – boil.

Ingredients I use are always chicken breast, potato and carrot. Charlie is only 3 kg now. He was 1.5 kg when he first came. So Charlie has very little appetite. He can’t eat too much.

The very simple way to deal with ingredients is to chop everything into small dices. You can choose 1 vegetable and 1 meat. For example. I always chop chicken breast (about half of my palm size), 1/4 of a medium potato, or 1/4 of a medium carrot. You can adjust the ratio. Put them into a bowl, add in enough water covers everything. Bring to boil, then turn to low heat and simmer for 15 mins or till they are completely cooked.

There are 2 ways I used to cook for Charlie.

  1. Cook meat & vegetable and rice separately. Cos most time, I also need to cook for me and my husband. So Charlie’s meat & vegetable will be cooked in a small pot. After they are done, I will just add in 1-2 tbsp cooked rice from rice cooker. Mix them well. Cool down and give it to him.

2. Cook meat, vegetable and rice together. This way is much simpler. You just need to put everything into rice cooker. I usually cook 2 meals at one time for him. Then I can save the rest and keep in fridge. He will enjoy for the next meal. Food cooked this way is nicer since it will give rice more flavor.

Charlie  obviously like cooked food much more than dog food. He’s often distracted by the sound while he’s having dog food. He needs to go and check. But when he’s having home cooked food, he’s more concentrated and cannot wait to finish them all.

 

Cake

Steamed Rice Cake (Bai Tang Gao 白糖糕)

Leave a comment

I followed this recipe:

Bai Tang Gao also known as Lun Jiao Gao (伦教糕) is a popular dessert in China, especially in Canton area.

In this recipe, the following ingredients are required:

Rice flour    150g

water 300ml (2tbsp water to mix with dry yeast)

90g sugar (1 tsp sugar to mix with dry yeast)

3/4 tsp  yeast

3/4 tsp baking powder

1/2 tsp vegetable oil

1, Add sugar into a sauce pan. Pour into 150 ml water. Turn to low heat and stir at the same time till all the sugar dissolves.

2, Add rice flour with the rest 150 ml water. Stir till no lumps.

3, Add rice flour water into sugar water. Turn to low heat and stir till fully mixed. Then turn off the heat and let it cool down.

4, In a small bowl, mix 1 tsp sugar, 2 tbsp water and 3/4 dry yeast. Let it rest to foam up.

5, When rice flour water is completely cool and yeast foams up. Add yeast water into rice flour water. Also add in baking powder and oil. Mix well.

6. Put it in a warm place, cover it with plastic wrap and towel. Let it ferment for 5 hrs. Original recipe needs 6 hrs. But it is very hot here in Singapore. So I think 5 hrs should be long enough.

7. Brush oil to steaming pan. Pour everything into it. Steam over medium heat for 20-25 mins. Check with toothpick.

This is how it looks after steaming:

Cool down and cut into slices.

 

Pork

Curry Pork Chop Rice

Leave a comment

This dish came to my mind when my husband asked for Japanese cuisine. Japanese curry is much more mild and not so strong. Japanese curry goes well with fried chicken/pork chop and hot rice.

  1. Place pork chop on a piece of plastic wrap. Then cover it with another piece. Hit the pork chop with the back of knife to flatten it a bit. Season pork chop with salt and pepper.
  2. Sprinkle flour over both sides of the pork chop. Then dip in egg first and bread crumbs at last.
  3. Prepare 1 carrot, 1 potato and 1 onion. Cut carrot and potato into small dices, onion into slices.
  4. Heat a pan. Add in 1 tbs oil, saute onion first till transparent. Then add in carrot and potato. Stir fry for a minute or 2.

5. Pour in 1 cup stock and add in 2 curry paste chunk (I used Japanese curry). Bring to boil first and then simmer for 15-20 mins or till all vegetables turn soft.

6. Put everything into blender. Blend till smooth and pour back to the pot.

7. To make the curry sauce richer, I also added in 200 ml coconut milk. Also season with salt and pepper. Turn to low heat and keep stirring till completely mixed and simmer to reduce the sauce.

8. Deep fry the pork chop till golden brown. Cool down a bit and cut into slices.

9. Serve curry sauce with hot rice and fried pork chop beside it.

Chicken

Chicken Leg Rice

Leave a comment

1. Prepare chicken legs. Wash them clean. I used 3.

2. Place them in a deep pot. Add in enough water. Bring to boil. Skim the soup, remove all the floating dirt.

3. Add in 2-3 ginger slices, 3 cloves of garlic, salt to season. Cover the lid. Turn to low heat and simmer for 20-30 mins.

4. Turn off the heat. Take the chicken out.

5. Prepare 1 cup rice. Wash and drain. Turn on the rice cooker. Cut in 1 small cube of butter. When butter melts, add in 1 tsp chopped garlic and 1 tsp chopped ginger. Stir fry till aromatic. Add rice in. Stir fry a bit. Pour in 2 cups of chicken soup from the pot. Add in a pandan leaf knot. Cover the lid and cook the rice.

6. Place chicken legs in a bowl. Add in 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 tablespoon oyster sauce and 1 tablespoon honey. Mix chicken with sauce well.

7. Into the oven 200 degree C for 20 mins. Flip over in the middle.

Serve the chicken leg with rice and chili sauce.

My husband loves it, especially chicken leg.

Beef

Beef Steak Rice

Leave a comment

It’s just rice served with beef steak slices. 🙂

  1. Season steak with salt and pepper.
  2. Heat a pan. Drizzle a little oil. Place steak into hot pan. Fry for around 3 mins or till golden brown.
  3. Then flip the steak over. Add in thyme and garlic. Cut in a butter chunk.
  4. Scoop butter with a spoon and pour over steak. When both sides are brown, let the steak stand to fry the edge. Set beef aside.
  5. To make rice more tasty, some sauce is needed. In a sauce pan, add in 1 tsp sweet cooking wine, 1 tsp light soy sauce, and 2 tablespoon water. Simmer to reduce the sauce.
  6. Cut beef steak into slices. Arrange them around the rice. Pour the sauce over it. Garnish with chopped spring onion.

Quick recipe

Seaweed Fried Rice

Leave a comment

 

I never know dried seaweed can be used to cook fried rice until last summer My husband and I went to visit my friends in XiaMen. My friends invited us to a special dinner in a private place. And a special dish was served, which is seaweed fried rice. It’s the first time my husband and I tried that dish. We loved it.

This dish is not difficult to cook.

Ingredients:

leftover rice

dried seaweed (cut into small chips with scissors)

chopped spring onion

chopped 2 cloves of garlic

dice of 1/2 chopped carrot

oil

salt

  1. Drizzle a little oil into the rice to separate the rice grains.
  2. Heat a little oil in the pan. Fry dried seaweed with low heat for 1 min. Then dish them out and leave the oil.
  3. Saute garlic till aromatic with the same pan. Add in the carrot dices. stir fry for 2 mins.
  4. Add in rice. Toss all ingredients evenly.
  5. Add in fried seaweed. Stir fry evenly for another 1 minute.
  6. Season with salt.

Both my husband and I love it.