Long Bean Flavorful Mixed Rice (豆角有味饭)

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.

The ingredient that I’m gonna use here is common ingredient that you could easily get from the market. This recipe could easily feed 4 to 5 adult.

Ingredient A – (Rice)
3 cups of Jasmine Rice (the ordinary chinese rice that you have at home)
500ml water

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.

Method
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.

5. When the water almost dried up, add in fried long beans mixture, and roasted pork.

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!

8. And serve!

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.

So, you want a bowl?

Max loves it too. He ate two bowls 🙂

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Quick Meal : Sweet & Sour Tuna Fillet

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’ve got two beautiful frozen Tuna Steak in the fridge. Imported from UK. Good stuff! 😀

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 :

Ingredients
2 Tuna Steak. Or any kinds of fish that you prefer.
1 Onion
1 Tomato
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.

Method
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.

I told ya.. It’s not difficult! 😀

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 🙂

Easy Sambal Tumis Petai

This dish is just like durians. You will either hate it or love it madly. Max loves durian and petai equally mad. Seriously…

Petai (Parkia speciosa), we called it chou-dou “臭豆”, or literally stinky beans. It is a unique green bean used in Malaysian home cooking. It grows in long pods on a large tree. Petai is semi-wild; it is usually grown on the outskirts of villages. Normally people get it directly from the forest. The beans have its unique pungency. It is usually cooked in sambal tumis ikan bilis, a fried chilli paste with dried anchovies. Traditionally, petai is believed to flush or “cleanse” the kidneys and urinary tract. How true? I don’t really know or care, but the elderly told me that. But you get a sense of its effect, from the pungent urine, after your petai meal. For that, I think the elderly makes sense. 

Preparing ingredients for Sambal Tumis is never easy. During my secondary school time, I ever saw a Malay auntee cooking Sambal Tumis in a traditional way. It’s really a pain when it comes to preparation this all the way from scratch. She prepared the spice and ingredients to be pounded with mortar and pestle. It consists of shallots, garlic, red chili, lemon grass, belacan and lots of dried shrimps. To cook the dish, she sautes the spice and pounded dried shrimps till fragrant and the chili oil separated. Then the petai is added to mix well. Gah! This is not for the lazy person like me!

Last week, while I was doing my shopping at Tebrau City Jusco, a lady approach me and asked me to purchase a pack of this to give it a try. Another cheat recipe. Sigh!

Pre-packed Sambal Tumis sauce. She kept assuring me that this pack of pre-packed sauce is really tasty and I will regret if I don’t give it a try. I was like… “Urgh? Really so nice meh? Describe until so good wo“. Well, since I don’t have the habit nor any intention of making my own sambal tumis from scratch at home because I felt that it is too much of effort for doing that. And since this lady say until so good, I decided to give this pack of pre-packed Sambal Tumis sauce a try.

Here’s the ingredients I’ve got :-
Some people may think that since I’ve got myself a pre-packed sauce, those chopped garlic, onions, chillis may not be necessary. But well…. I don’t think so. No matter what, nothing beats the taste of the real stuff you know?

Ingredients
A pack of Petai from the market. I weighed, and it’s about 135grams. Cost me S$2.00
A pack of Sambal Tumis sauce.
About 10 prawns or more. It’s up to you.
chopped shallot
chopped garlic (2 cloves)
1 chilli (half chopped, half julienned)
a small onion
1 cup water
a handful of anchovy fish (Ikan Bilis) – Optional.

You noticed that my Petai is splitted into two? Leave it if you don’t have the time to do this step. It’s fine. And it’s really individual preference…..

You’ll spot some tiny white worms if you are lucky. This is why I always like to split them into two. Unless you dont bother about it, as you don’t mind to add some exotic “protein” to our sambal petai dish. Ahh… well…

Method
1. Cooking oil on the pan. Fry chopped garlic, shallots, chillis till fragrant.
2. Add in Sambal Tumis sauce. Give it a quick stir.
3. Add in the remaining ingredients (except water), give it a quick toss.
4. Add in water, stir evenly. Cover up, simmer for a minute or two. Until the sauce has thickened and no longer watery. Heat off & dish up. Garnish with julienned chillies, and fried anchovies. Serve.

I fried some anchovies to put on top as a garnishing. Max loves crunchy anchovies. Hence, I did it on purpose for him. However, this is optional. You don’t really need to follow.

I think this is a very good pre-packed sauce that will not fail you. It’s worth a try. One thing I need to warn you is that… This is another dish that need you to cook more rice for the meal.

Like it?

p/s : Friends, if you really can’t get this pre-packed Sambal Tumis in Singapore, email me (mwmannie@yahoo.com). I will try to get it for you when I happened to go JB for shopping. But… must self collection at my place ok? 🙂

Quick Meal : Bak Kwa Fried Rice

A real rush hour today. No bluff. Max is coming home to fetch me in 20mins time. Max don’t have the time to eat dinner at home. So, we’re heading to coffee shop for a simple meal, which could makes my life much easier by just eating coffee shop food. But I just don’t feel like eating outside food today. I’m kinda… Urgh! I’d rather eat my own simple cooking than eating out. But he’s in a rush, and he wanted me to eat dinner with him.

Since I need to sit at the coffee shop and eat with him, and he need to rush for his duty after his quick dinner. I decided to make myself a real quick bento for myself to bring along.

Looking at these ingredients… It’s obviously fried rice lah!

As usual, I dig out whatever I have in the fridge…

Actually, I don’t have much left-over. I knew it. But when I saw a bowl of left-over Japanese rice in the fridge, I’m so mad happy! Hahaha… And I saw a pack of Bak-Kwa lying on the table. And immediately I know I should make fried rice!

Ingredients (Serve 1 hungry girl)

  • a bowl of left-over rice
  • a tablespoon of oil
  • 1 beaten egg
  • a handful of Bak Kwa
  • a chopped shallot
  • a handful of spring onions
  • some red chilli
  • some chinese parsley (optional)
  • 4 to 5 tablespoons of soy sauce (judge by your own taste).
  • few dashes of pepper

Method
1. In a wok, toss the Bak-Kwa till it looks lightly charred. Just lightly charred will do. Don’t over fry it. No need to add oil on the wok. Bak-Kwa itself is oily enough. Dish up, set aside.

2. Beaten eggs on the wok. Just fry it messily. Like frying scrambled eggs. When it is about 70% cooked. Dish up, set aside. Eyeball it yourself. I always do this additional step instead of frying the egg directly onto the rice and fry, because I felt that the eggs would looks nicer on my fried rice if it’s been scrambled beforehand, so that it would be evenly distributed in pieces.

3. A tablespoons of oil on the wok, fry chopped shallot till fragrant. Add in chilli & rice. Give it a quick toss. Add the rest of the ingredients (eggs, spring onions, bak kwa, chinese parsley) into the wok. Not to forget soy sauce & pepper. Give it a toss for another 2 to 3 mins should be good enough. Dish up & serve.

Tada!

You will have to agree with me that this is really easy.

If you were to notice, I only used Soy Sauce & Pepper for this fried rice. Reason is because I don’t want to add too much of a flavor that might mess around with the Bak-Kwa taste. It’s Bak-Kwa fried rice. The “lead-actor” must be Bak-Kwa then.

Some people like to use salt for their fried rice, and used dark soy sauce to achieve brownish color for their fried rice. But for me, I always like to use Soy sauce alone, sometimes will use abit of fish sauce to enhance the taste (when I don’t feel lazy). Soy sauce itself is light dark in color. It will give the fried rice a pale brown color, which I find it really nice looking. And it has it’s unique oriental saltiness that goes very well with fried rice.

Look at my bowl of fried rice… It’s simple, and it looks nice 🙂

I get this done in 15mins time. Another 5mins to wash up the mess in the kitchen. Total 20mins. Thou it’s abit of work here, but I can assure you that this fried rice taste much better than coffee shop Cze Char fried rice that cost at least S$4.00 a plate! 😀

Would you like to have a bowl now?

Wallet Eggs (荷包蛋). The best & simple way to enjoy fried eggs

 

I made this over the weekend. Nothing special to hoo-haa about. I just cracked two eggs on my pan. Fried my eggs plainly. No other crap out of it. Although I know many other ways to prepare egg dishes, but still, I love eating fried eggs in a simple way. And for no reason, sometimes I will crave for it.

Now take a look at the naked eggs dancing on the pan…

When we are eating out, we always eat eggs with something. In an omelette, or a sandwich, or a toast to soak up the runny but gooey yolk, or whatever. Because the list will goes on and on if I were to continue to write about it.

There are many different terms to describe fried eggs. But the common ones that we usually recognised is fried eggs, sunny side up or over-easy …

  • A style known simply as ‘fried’ — eggs are fried on both sides with the yolks broken until set or hard. This is what I’m doing now… And I love it.
  • Sunny side up’ — cooked only on one side; yolk is liquid; the egg white is often still a bit runny as well.
  • Over easy’ cooked on both sides; the yolk is a light runny and the egg white is not fully cooked. It’s also commonly referred to as dippy eggs. (Dipping toast into the yolk while eating).

The Chinese fry the egg on both sides, often lightly salted or with soy sauce (or fish sauce). Which I always did. It can also be garnished with sliced spring onion. It is called 荷包蛋, which is literally “Wallet Egg”. This is it… The egg yolk just done nicely, with abit soft in texture, but not runny. The side of the egg whites is gently charred, but not over cooked.

My beautiful 荷包蛋 (Wallet Eggs) with fish sauce dressing. Why is it fish sauce? Because eggs and fish sauce is “perfect-match”. You could use the traditional way by using soy sauce. I do, sometimes. Depends on my mood. I could even caramelized it with a gently burnt soy sauce. I think this is the best and simple way to enjoy fried eggs.

So, are you gonna fry some Wallet Eggs for yourself tonight?

Baby Whitebaits and Prawn Omelette

I love fresh baby whitebaits! They are sweet, tender, beautiful and I regard it as a delicacy.

I saw it selling at the wet market. Immediately I asked the fish monger “Uncle, this one how much?”… “S$3.00 per pack!”, he replied. Without hesitating, I grab it!

Along with the baby whitebaits, I asked for some fresh prawns too.

If your seafood is fresh enough, there’s no good cooking skills nor fancy cooking method needed. All we need here is a simple way of preparing the food. And I come up with this for dinner…

Baby Whitebaits and Prawn Omelette.

Ingredients are simple too.

Ingredients

  • a handful of fresh baby whitebaits
  • about 6 to 7 fresh prawns, cut into small chunks
  • 2 eggs, beaten
  • a pinch of sea salt, a dash of pepper
  • a tablespoon of cooking oil
  • sprinkle of spring onions

Method
1. In a pan, a tablespoon of cooking oil, whitebaits, prawn chunks, sea salt. Give it a quick toss.

2. Pour beaten eggs in, give it a good and gentle stir to ensure all whitebaits & prawns sticked with the eggs. A dash of pepper on it

3. Under medium heat, pan fry it about 2 mins on each side. Off the heat, sprinkle with spring onions & wala! Another quick dish!

Max loves this to the max! He ate almost all of them.
Now lets take a close look at the baby whitebaits. It’s beautiful isn’t it?

This is another rush hour dish that you could try at home. It’s really easy. Even Max can do it 🙂

QUICK MEAL : Tteokbokki (Korean Rice Cake)

Tteokbokki!

I had been wanting to eat this popular Korean Snack since a year ago! But I just don’t have the opportunity to buy it. The 1st time I saw this from a TV show, I already tell myself that I’m gonna find this. Several times I saw it at Takashimaya Basement. But it cost S$5 for a tiny bowl which I think there’s only about 5 to 7 pieces of rice cake in there. And the Tteokbokki that they’re selling is being kept at one corner, and it is obviously no longer warm. Max stopped me from buying it. Feelin’ miserable.

I saw this when I was in Jusco Tebrau City JB over the weekend. Without a 2nd thought, I just grab it. I don’t care! Hahahas!!!

This pack of Rice Cake (600gm) cost RM9.90, and Tteokbokki sauce (150g) cost RM7.90.

RM 9.90 + RM 7.90 = RM 17.80 * (exchange rate 2.39) = That would be around S$ 7.45 only!!! And with this pack of rice cake, I can cook alot!!! And cooking at home, I will get piping hot Tteokbokki. Hahaha!!!

This supposed to serve as a snack I suppose? It shouldn’t be a main course right? I’m not sure. But I think there’s no rules here. It’s weekend. We normally won’t take breakfast nor lunch over the weekend. We wake up slightly late, and had brunch instead. So, the next meal should be around 3pm. And normally we just eat light food as hi-tea, because dinner time is just near. A pack of rice cake like this, if I serve it as a hi-tea snack, it should be able to make 7 to 8 servings easily. And if u wanna make it as a meal (lunch maybe?), then, it serves about 4. This is my assumption. Because I only cooked half pack just to give it a try and keep the remaining in the fridge for the next round. I don’t throw a party of 8 you know? But even if I cook for 8 pax, I just paid S$ 7.45 for that pack of rice cake & Tteokbokki sauce only. Not expensive.

As usual, I dig whatever I have from the fridge. Korean cook Tteokbokki with lots of veggies and fish cakes. But I don’t have fish cakes at home. So, I don’t bother. I just cook using whatever veggies I have. That’s my lazy style. Ha!

Okays! Here’s the recipe.

Ingredient (Serves 4 small eater as Hi-Tea Snack)
300gm Korean Rice Cake
75gm Tteokbokki Sauce (or just estimate it yourself, about half pack of the sauce)
1 cups of water
some fish cakes (if you have some, go ahead and add it in)
1 small onions, julienned
1 spring onions
some carrots, julienned
a handful of cabbages, julienned
a pinch of salt to taste if you want. It’s up to individual

Method
1. In a sauce pan, bring the water to boil. Put the rice cake into the water, let it simmer under medium heat. Use a spatula to press the rice cake, you should know it when the rice cake is about to turn soft. The water will turn starchy. Just gauge it yourself.

2. Add in the Tteokbokki sauce, give it a quick stir. Add in all the veggies (and fish cake, if you have some). Mix well.

3. Simmer under low heat for awhile, taste. If you think you need to add a pinch of salt, go ahead. But I personally don’t. Until the veggies turned soft, off the heat and serve.

It’s easy isn’t it? Another quick meal done in less than 20mins.

Ahhh…. I love the color of Tteokbokki.

Look at the rice cake. It’s soft and chewy texture. I love it.

Max doesn’t like it. Although the Tteokbokki sauce taste sweet and spicy, which is quite nice. He complaint that the rice cake itself is rubbery and tasteless. Urgh! This is a rice cake! He expect it to taste like what? Like albalobe? (-_-)

Max mama likes it. When Max is grumbling about the rice cake, she commented that I should try cooking it in Chinese Style. Because she say his son is a CHINESE MAN (chinese-taste-bud). Ha! Maybe she is right. She know her son well.

If you wanna try making this, Rice cake & Tteokbokki sauce should be available at Korean food stores or hypermarkets that carry Korean Imported stuffs. I’m unsure which hypermarket has this, but I could remember there’s a Korean Mini Mart at Vivo City basement. Just opposite Giant. And another Korean Mini Mart at Kallang Leisure Mall. Besides that, I believe Orchard – Takashimaya, Istetan, CK Tang & etc should have Korean Imported stuffs. 

Try it! Remember to post your photos on Facebook and show it to me if you did yours ok?

Stay tuned 🙂