Green Salad With Hard Boiled Egg

Another green salad, this time added with hard-boiled egg wedges.

Simple Fried Rice

He loves to make me supper, we had fried rice, fried noodles and so with various ingredients most of the nights. We never get tired of fried rice aspecially, and last night we just had another one. I love the simple flavors of egg, mix vegetables and luncheon meat. The white pepper gave it a bit of a kick while the soy sauce helped it to be flavorful.

Lek Tao Suan 绿豆爽 (Sweet Mung Beans Porridge)

The traditional teochew standard recipe requires to steam the mung beans, then prepare the syrup in another pot. As for my version, I used a rice cooker to cook... it was a lot easier and quicker to get it done.

Ingredients:
200gm skinned, split green beans (washed)
1.5 litres hot water
2 tbsps tapioca flour (dissolve in 1 cup of water)
sugar to taste
4 pandan leaves (knotted)
2 ringgit Yu Char Kuih (slice thinly)

Method:
1. Add mung beans and knotted pandan leaves into 1.5 litres water in rice cooker. Cover and let it boil until the beans are tender. Approx. 15-20 minutes.
2. Discard pandan leaves, add sugar to taste. Stir in slowly flour mixture, stir constantly until the soup thickens and has a translucent look. Serve with thinly slice Yu Char Kuih.

Black Glutinous Rice Porridge 黑糯米粥

I must say the specialty of this porridge was the Black Bario Rice that I used. It has an aroma that’s akin to black glutinous rice but yet, it’s not quite as strong and has a smoother texture.

Ingredients:
1 Cup Black Bario Glutinous Rice
1.2 Litres Filtered Water
1 piece Palm Sugar
Sugar to taste
6 pandan leaves (knotted)
Serve with salted coconut milk*

Method:
1. Wash and drain glutinous rice.
2. Bring water to boil in a pot, then transfer to slow cooker.
3. Add rice, pandan leaves and palm sugar, let it slow cook for 3 hours. Discard pandan leaves.
4. The rice should turns sticky now, add sugar to taste.
5. Serve hot with salted coconut milk.

* By adding a pinch of salt to the coconut milk will enhance the flavor and make the dessert more delicious!

Black glutinous rice is naturally sweet, rich in fibre and contain loads of antioxidants. It has 4 times of vitamin B and E than general rice.

Cucumber, Tomato and Prawn Salad

Ingredients:

2 cucumbers (cubed)

3 tomatoes (cubed)

200gm medium size prawn (steamed and halved)

season with thousand island salad dressing

Green Salad

Green salads are a refreshing vegetable dish, it is a wonderful way to get veggies in your diet. This crunchy salad is very colourful, so it gives a nice presentation too. Enjoy!

Ingredients: Sliced, chilled

2 Cucumbers

3 Medium Tomatoes

2 Capsicums (planted by my mother-in-law) ^_^

Seasoning: Thousand Island Salad Dressing

Experts believe that people who plant and harvest vegetables from their own yards are far more likely to eat more vegetables and fruits than people who buy their produce from the store. So plant a garden, watch it grow and eat the fruits (literally) of your labor. Happy gardening!

Chicken Burger

Simple but tasty, that’s why I made this chicken burger twice last week. I’m glad my husband liked this and it was because of him we had it twice in the same week.

Kolo Mee

Kolo Mee is a signature noodle dish in Sarawak. My darling is a huge fans of it! He will have at least one bowl of Kolo Mee almost everyday.

Below is my version of Kolo Mee for 3 servings.

Ingredients:

250g Kolo Mee (straight)

6 fish balls (pre-boiled)

6 meat balls (pre-boiled)

6 prawns (pre-cooked)

vegetables of your choice (pre-cooked)

100g Ground Pork (marinated with corn flour, light soy sauce, wine)

1/2 bulb garlics (chopped)

6 shallots (chopped)

spring onion (chopped)

Seasoning for 1 serving:

salt to taste

2 tbsps garlic oil

1 tsp msg

1 tsp light soy sauce

1 tsp kicap pekat (camel brand)

1 tbsp fried shallots

1/2 tbsp white vinegar

dash of pepper

Method:

1. Heat oil in wok using medium high heat. Fry chopped shallots and garlic separately till golden brown. Remove fried shallots, scoop up garlic oil into a bowl leaving about 2 tablespoons of oil remaining in the wok. Increase heat to high and stir fry ground pork, sprinkle some water, continue stir frying till completely cooked. Season with kicap pekat, sugar and dash of pepper.

2. In a large bowl, add all the seasoning and stir well.

3. Bring a pot of water to boil. Add noodle and cook for 2 minutes. Remove noodles from pot using a colander and run it through cold or tap water. Return noodles to boiling water to heat it up again and thereafter, drain the noodles after 30 seconds. Add noodles to (2) stir till evenly coated with the seasoning. Add some cooked ground pork, vege, fish balls, meat balls and prawns. Garnish with chopped spring onions. Serve with sliced chillies.

Fermented Red Bean Curd Chicken

Instead of deep frying the chicken, I oven-baked them. It turned out less oily.

Ingredients:

500g Chicken

Marinade:

1 Egg

1 Piece Fermented red bean curd (nam yee)

1 Tsp Sesame Oil

1/2 Tsp Salt

1/2 Tsp Sugar

1 Tsp Shaoxing Wine

1 Tbsp Plain Flour

1 Tbsp Cornflour

1 Tbsp Filtered Water

1 Tbsp Cooking Oil

Method

1. Marinade the chicken for 3 hours, or preferably overnight.

2. Preheat the oven to 425F degrees and place oven racks in the upper and lower thirds of the oven. Bake the chicken until crisp, golden, and cooked through, about 50 minutes, switching positions of the trays halfway through. Serve warm with chilli or tomato sauce.