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With immediate effect, Annielicious Food blog will be transferred from wordpress to www.annieliciousfood.blogspot.com
Do visit us at blogspot for new updates!
I supposed to blog this a week ago. But I totally forgotten about it. I cook this for myself over the weekend for a quick lunch. As usual, I would rather eat something plain and simple at home than going out for a meal that is complicated and expensive food. Sometimes when I taste the food selling at coffee shops or hawker centre, especially economical rice stall, I really wonder how long had they kept those meat in the freezer before they cook it. Or, sometimes I can’t help thinking that I’m actually eating unwashed veggies. But it is really unavoidable. When we are busy, we will still eat out even tho we know the fact that the food that they serve is no good.
Ingredient (Serves 1)
1. Give the whitebaits a quick wash, drained. You wont want your whitebaits to be too wet.
2. Heat up your pan with a tablespoon of oil in there. Add in whitebaits, toss.
3. Beaten eggs in, stir well. Make sure all your whitebaits are sticked together with eggs.
4. Fry each side till golden pale brown (refer to my picture), a dash of pepper on each side.
5. Dish up, sprinkle spring onions, and serve with steamed white rice.
Give it a try! 😀
I’ve given my 1st review on my rice cooker not long ago. Tested the review about cooking white rice using normal white rice function. The result was really good. I cooked brown rice two weeks ago, but I don’t have the time to post it. So, now here it is.
Because of the Zojirushi Rice Cooker that I wanted to buy has a function named GABA. Before I buy the rice cooker, I tell myself that I really wanted to know what the hell is all about. I read alot about rice and I did some research. I wanted to make sure that the price that I’m paying for such good technology rice cooker is worthwhile. As I mentioned, the rice cooker has GABA setting that not all rice cooker have.
Before anything else, I’m gonna side track abit and talk about the rice, just to give you a clearer picture. I come to realize that the GABA is actually related to Hatsuga genmai (発芽玄米 germinated brown rice). It is one of the most nutritious rice promoting in Japan. Basically, it is unpolished brown Japanese rice that we are talking about.
A week before I buy my rice cooker, I went Isetan Orchard to hunt for Germinated Brown Rice, and I’ve got this pack of 2kg Japanese Germinated Brown Rice. Cost me S$19.90. Mad expensive. And all the instruction manual is not surprisingly… Japanese. Duh!
It is said that this rice has a softer texture than brown rice and a pleasant fragrance, yet retains the health benefits of brown rice and is marketed in Japan as a health food product. This rice is produced by soaking washed brown rice in warm water for dunno certain degree for 3 days or something. This cannot be done at home. So, they do it, and sell it to the market at such a damn expensive price.
Take a close look at the germinated rice. It’s been germinated by a special process, but still retain it’s brown in color. The bran of the rice has been removed, the germ remain.
For the 1st time I cook this, I didn’t mix it with white rice, and it was a disastrous! Until I carefully see the picture of that packaging (I can’t read Japanese!!). Then I came to realize that I need to add white rice to cook together with it using regular white rice function. The 2nd time, it was much better because I cooked it correctly. So, I conclude, this pack of rice is meant for people who own basic rice cooker at home, but wanted to enjoy germinated brown rice. So, for those who do not have a higher end rice cooker with GABA setting, buy this. I have to be frank, it’s delicious.
This is part of the reason why my rice cooker is so expensive. It has GABA function! Wuahahahaha!!!
This GABA setting on the menu activates brown rice for increased nutritional value. Well, since I’ve got GABA function on my mighty rice cooker, I’ve get myself a pack of medium grain brown rice and give it a try then!
Cooked a cup normal white rice using Quick cooking setting, it takes me about 20 to 25mins. While I’m still using my old basic cooker for brown rice cooking, I will normally pre-soak my brown rice for 1 hour and then take another 25-30mins to cook it. Little did I know that by doing that, I actually spent 1 hour 30 minutes hour to get my brown rice cooked. Insane, right? But I can tell you, it pays to eat good rice. Because apparently, it’s the same way with this new one, taking anywhere from 1 hour 30 minutes to 1 hour 45 minutes to cook brown rice.
As if that wasn’t crazy enough, the GABA setting on my mighty rice cooker will take at minimum 3 hours and 15 minutes to cook! According to the instruction manual, the rice cooker will begin activating the brown rice, after which will start cooking automatically. During the brown rice activation process, the temperature in the Inner Cooking Pan is kept at about 40 degree Celsius for 2 hours. Insane!
Still, I cooked a batch of brown rice using the GABA setting. I do it over the weekend.
I was sold totally when it is said that by activating brown rice, GABA (gamma-aminobutyric acid), a naturally occurring nutrient in brown rice, increases to 150% of the amount contained in non-activated brown rice. This process also makes brown rice softer, thus making it readily edible. So, you still don’t know what is GABA? It is actually a type of amino acid said to lower blood pressure, relieve stress & many other health benefit. Replenishing GABA to the body can also help fight insomnia, depression and other neurological conditions. Researches also found that a regular intake of GABA helps improve kidney function, lower blood pressure and reduce sleeplessness. MIGHTY RICE!!! 😀
So, are you sold by now? Hehe…
The rice was nice, fluffy, tender and not at all like the horrible brown rice you get served all along. Eating brown rice cooked with GABA setting is really a great way to eat a little healthier while avoiding the full blast grainy texture that people usually hate about brown rice. Seriously, I never liked brown rice like the one I’m having now.
I’ve eaten exceptionally good rice before at high end Japanese restaurant in Singapore. The rice that made me want to eat another bowl. There was a definite difference!
This GABA rice is the rice that really makes me wanna eat one bowl after another. 3 hours and 15 minutes cooking time, I would say, it’s worth the wait.
I love my rice cooker! 😀
Next time, I will get myself a pack of Japanese short grain brown rice instead. Stay tuned!
This cooked long bean rice is full of flavor. Some of you must be asking what is 豆角 (dou jiao). 豆角 is literally long bean in Cantonese. We usually called this 长豆 in Singapore.
This is a ONE POT dish that my grandma used to cook for me during my childhood time. This pot of flavorful rice can serve the whole family with little effort, and it is really good if your cooking need to be done way in advance, because this can be well kept in your rice cooker up to 2 hours or longer if you want. It is not a quick meal. Because you need some effort when it comes to preparation. I would say, it’s more on a quick-quick-slow meal. Like Tango dance 🙂
It’s a busy Saturday today. Max went Bintan for company trip. I’ve got to send my car to the garage to get it serviced, drive to the market and get some fresh ingredients. Reached home around 1pm, and start to do all my cooking preparation. I choose to cook this mixed rice today because I’ve got some errand run around later at 4pm, and need to fetch Max from the ferry terminal at 5pm, which this timing supposed to be my dinner preparation time. I don’t want him to reach home without dinner being served after his long day. So… here it is.
Ingredient A – (Rice)
3 cups of Jasmine Rice (the ordinary chinese rice that you have at home)
Seasoning for Rice
2 cloves garlic – peeled, washed, chopped
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
Ingredient B – (Long Bean)
3 tbsp oil
4 shallots – Peeled, washed, and sliced.
3 slices of ginger – Julienned
3 tbsp dried shrimps – Washed, soaked till soft, drained.
1 pair Chinese sausage (腊肠)- Washed with hot water, drained, remove skin, sliced.
10 long beans – washed, cut into 1 inch length.
Seasoning for Long Bean Mixture
1 tbsp Shao-Xing Wine (Chinese cooking wine)
1/2 tsp salt
1 tsp sugar
a dash of pepper
a dash of sesame oil
Ingredient C – (Roasted Pork)
1 tbsp oil
1 clove garlic – finely chopped
200g Roasted Pork (烧肉) – chopped into bite size
Seasoning for Roasted Pork
1 tbsp sugar
2 tbsp soy sauce
The list of ingredient is long eh? But It’s worth preparing. Trust me.
1. RICE – Rinse and soak rice in water for 30mins. Drained and set aside.
2. ROASTED PORK – Heat up wok, a tbsp oil, chopped garlic, fry till fragrance. Add in roasted pork, give it a quick toss under high heat. The pork will release some oil during stir frying. And this is what we want. The oil! Add in sugar & soy sauce, fry till the pork looks brownish and caramelized. Heat off, dish up. And by now, your kitchen is full of stir fried roasted pork aroma, that makes you wants to put one into your mouth immediately… Cantonese called this method of stir-frying roasted pork as 爆烧肉 (bao-siu-yuk). It’s simply enhancing the flavor of the roasted pork.
3. LONG BEAN MIXTURE – Heat 2 tbsp of oil in wok, fry shallots till golden brown, add ginger and fry till fragrant. Add in the rest of the ingredients – Chinese sausages, dried prawns, long bean. Sizzle in Shao-Xing wine, give it a quick toss. Add in seasoning – salt. sugar. pepper, sesame oil. Heat off, dish up, set aside. You don’t need to thoroughly cook this. What you need is just kinda combine all of them and make sure that they are evenly coated with flavors & fragrance.
4. RICE – Heat 1 tbsp of oil in a wok, fry garlic till fragrant. Reduce to low heat, sizzle in seasoning for rice – light soy sauce, add rice, dark soy sauce and oyster sauce. Fry evenly at high heat for awhile. Off the heat. Transfer fried rice and add 500ml water into rice cooker. Switch on and cook for about 13 to 15 minutes. Using time to time yourself is always the best choice.
6. Cover it, continue to cook until the rice cooker automatically turn to “Keep Warm” mode. Leave it there for another 5 to 10 mins. Stir well – But I would prefer to use the word “Messed it up”. LOL!
I couldn’t tell you how delicious this pot of mixed rice is. But the fact is that, my dear father-in-law ate HALF POT of the rice on his own. Scroll up the picture and see the rice in the rice cooker once again. The rice in my rice cooker is almost full. The space is juuuuuust nice when i shut the rice cooker cover. When we return home, and I open my rice cooker. Wanted to serve Max some rice, I rubbed my eyes twice when I saw my pot of rice left with half pot only. If I knew
this mice my father-in-law could eat so much, I would have cooked more.
Max loves it too. He ate two bowls 🙂
Arrowroot is a huge root vegetable that many people may not heard before nor sounds familiar to them. Especially younger generation nowadays. But if any of the Chinese family who usually cook at home, I think most of them cook this soup before. If you don’t even know what is Arrowroot, then, maybe 粉葛湯 (fěn gé tāng) sounds more familiar to you?
Arrowroot is very much like a big sweet potato. I crave for this soup. The very last time I had this soup was during Chinese New Year, brewed by my mother. Ahhh… I missed the taste of my mother’s soup so much! And so, I bought arrowroot today. Like all root vegetables, it is best slow boiled with pork ribs, red dates, dried octopus / cuttlefish to make a nice and simple soup.
This piece of 450 grams of arrowroot 450 grams cost S$1.20. Got it from the market.
The arrowroot is harder in texture and it is extensively starchy than potato. When it is cut up, it has patterns on surface that looks like the ages of a tree trunk.
And this is what I’ve prepared….
Yes! You didn’t see it wrongly. I’ve got some lotus root there. I did it on purpose. But you could opt it out if you wanted to. My mother told me that arrowroot has a mild cooling effect. A very mild one. By adding some lotus root in the soup. it will kinda neutralize the soup and the soup will be more nutritious.
Ingredients (Serve 4 to 6 pax)
You could peel the skin of the arrowroot if you like. But my mother told me that brewing arrowroot with the skin on gives more nutrition. So, I listen to my mother. But, it’s up to you.
This soup is high in protein and fiber. It is a very neutral soup and requires little effort to make it. I could proudly promise you that this soup is really sweet and tasty. Just like usual way of cooking a good old pot of soup, adding in seafood ingredients such as dried scallops and dried octopus is unavoidable. This makes the soup so refreshing sweet with the natural sweetness from dried seafood. You can omit if you don’t like seafood, just add in more pork ribs or pork bones. But I personally don’t advise that.
1. Rinse pork ribs, scald in boiling water for awhile, remove and rinse. (Refer to this if you are unsure on how to prepare the ribs)
2. Wash scallops, red dates, dried octopus. Prepare lotus root & arrowroot accordingly.
4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for 2 hours. And if you have more time, make it 3 hours.
This soup is high in fiber and is ideal for children as it is very natural and neutral. It strengthens Chi (气) and could boosts immune system.
This delicious soup with ingredients which have been softened through long hours of brewing. I’m sure your family will love this heart-warming pot of soup.
I hope you like it 🙂
I used to wake up 30mins earlier just to prepare breakfast for Max last time. That was last time lah. So… I’m very happy if he didn’t ask why I stopped doing that now. Ha! You won’t understand. Cuddling under my comforter for another 10mins before I wake up is something really priceless. *Shhh…*
We went Marche Restaurant for dinner last night, and and when we were queueing to foot our bill, we saw varieties of french loafs displayed there, and we were eyeing on the one with a tag mentioned “Light Bread”. And so, Max suggest me to grab one for breakfast. After buying the bread, we walk to Cold Storage to pick some ham to go with it.
Ingredient (Serves 3)
1 loaf of shop-bought french bread. You just choose your preference. With this 10 inch loaf, I prepared 3 shares.
3 slices of Rosemary half-bonned Ham
3 slices of Honey Baked Ham
3 eggs (Pan-fried eggs)
a handful of Mozarella Cheese for every serving. You can use cheddar.
Some butterhead. Or you can use lettuce. It’s up to you.
a dash of pepper on every serving
some Tomato Ketchup for finishing
1. Pan-fry eggs, set aside.
2. Give the ham a quick pan fry. It’s like a quick heat-up. I prefer this way. But you could opt out if you feel lazy. It can be eaten just like that.
3. Assemble everything – Bread, Rosemary Ham, Honey Ham, Fried Eggs, a dash of pepper, squeeze in some ketchup, cheese and Bread.
4. Using HappyCall Pan (or oven), lightly toast it, to let the cheese melt.
5. Sandwich Butterhead / lettuce inbetween and serve.
I prepared 4 servings actually. 1 for myself, 1 for Max, 1 for my Mother In Law, and another one for Kuan Lok (our good friend cum tenant). With the situation of bread shortage, as the loaf that I bought only good enough for 3 servings, I serve Kuan Lok Gardenia Wholemeal bread instead. I hope he’s happy with it.
But I have to confess that the bread that we bought from Marche is a lil’ too hard in texture. It’s really tiring to chew, and I was like, kinda messy after I finished the whole bread. Lots of bread crumbs dropped all over when I bite on it. I would prefer softer bread tho. Maybe Ciabatta or Focaccia would be good.
And it’s ready to go now 🙂
I have the habit of keeping some frozen fish fillet in the freezer. Just incase I don’t have the time to do marketing or incase
that hungry man my dear husband suddenly wanna eat dinner when I’m very not prepared. This is what two days ago. I planned to take a break and eat out. But he wanted a dinner at home. So… I’m gonna cook a ONE DISH meal.
I don’t know what to do with it except lightly pan-fried it and give abit of soy sauce and put some garnishing. That’s the most plain way of cooking fish, which can be quite boring at times.
Just a simple dinner for two, I don’t wanna cook two dishes. Sometimes, I just settle with only one dish with rich flavor, serve with steamed rice. That’s it. But the dish must be balanced also. Since I’ve got fish, and rice. The next thing I need is veggies.
So, here.. I planned to cook sweet & sour fish! With all the ingredients here…
I’ve got tomatoes, onions, & bla bla bla… It should be good enough. And ingredients as follows :
2 Tuna Steak. Or any kinds of fish that you prefer.
1 Red Chilli
1 Green Chilli
1 Spring Onions
3 slices of Ginger, Julienned
some salted vegetable (optional)
1 tablespoons of rice vinegar
4 to 5 tablespoons of Tomato Ketchup
1 tablespoons of sugar
2 tablespoons of fish sauce (or soy sauce)
few dashes of pepper to taste
1 cup of water
some starch water (2 to 3 tbsp of water + a tbsp of corn flour / tapioca flour)
There’s no recipe that you need to follow strictly for such dishes here. Infact, I just cook it based on my common sense. So, just relax and don’t stress yourself so much. It’s not that difficult.
1. Pan-Fry your fish till cooked / light brown. Set aside.
2. A tablespoons of oil, stir fry ginger till fragrant, add in the rest of the ingredients. Keep abit of red chilli & spring onion for garnishing. Give it a toss.
3. Add in all the seasoning except starch water. Simmer for about 2 – 3 minutes.
4. Add in starch water, stir well. And the sauce will get thickened.
5. Heat off, pour the sweet & sour sauce on the fish. Garnish & serve.
While the rice cooker is cooking the rice, what you need to do is to prepare this kind of ONE DISH meal. I think that is good enough for a simple weekday dinner 🙂