Eight Treasure Porridge 營養八寶粥

I felt pretty weak recently. So as a chinese girl, the first thought was - I need eight treasure porridge to boost up my energy!! Broom....!!

The Ingredients I Used:
Bario Rice 2 tbsps
Bario Red Glutinous Rice 2 tbsps
Black Bean 2 tbsps
Mung Bean 1 tbsp
Red Bean 1 tbsp
Barley 1 tbsp
Lotus Seed 2 tbsp
Dried Longan 1 tbsp
Peanut 2 tbsp
Oat 3 tbsp

Note: Ingredients used in the eight-treasure porridge are virtually unlimited. The 'Eight' simply means many. So, there can be more than eight ingredients in the porridge. You get the idea, right? Beans, as many kinds as possible.

Method:
1. Soak all the ingredients except oat and dried longan overnight.
2. Rinse all the ingredients except oat and dried longan (reserve these to add later) and place them in the rice cooker add water (roughly 3-4 times of dry ingredients). Cook for 40 minutes, stirring accasionally and add water as needed. Add washed oat and longan 15 minutes before the porridge is ready.
3. You should have loose and soupy porridge. Serve warm, you can add sugar or honey to taste but I like mine as it is ☻

Garlic Bread DIY

Baking garlic bread is really simple. It is basically toasting a bread with garlic butter spread. And the best way to enjoy garlic bread is to eat it with mushroom soup.

Ingredients
1 loaf of French bread

125g butter (NOT margarine), softened

10 gloves garlic, smashed and minced

1 heaping tablespoon of parsley/ Mixed Italian herbs

Method - Toasted

1 Preheat oven to 350°F.

2 Slice the bread diagonally into thin slices. Mix the butter, garlic, and herbs together in a small bowl. Spread butter mixture over the the bread. Place on a baking pan and heat in the oven for 10 minutes.

3 Remove from oven, let cool a minute. Serve immediately.

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.

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.

Sweet Potato Porridge/ Congee

What we had for dinner last night!

Serve 2

Ingredients

1 cup of Bario Rice

3 cups of filtered water

1 medium size Japanese sweet potato (purple skinned), cut into chunky cubes

100g minced pork (marinated with some salt, soy sauce, a dash of pepper and some cornflour)

Seasoning:

1 tbsp garlic oil
1 tsp sesame oil
Salt to taste

Garnish:

Chopped spring onions

Method:

1) Boil 1 cup of Bario Rice with 3 times more water. Boil the rice over high heat. Once boiled, reduce heat to low fire, to simmer for about 10 minutes.

2) Add sweet potato pieces and minced pork, continue simmer for another 20 minutes, or until rice and potatoes are soften. Add seasoning. Heat off, dish out the congee into the bowl and garnish with some chopped spring onions and a dash of pepper and serve hot.

Classic Sausage-On-A-Bun

I am sure we all used to bought this sausage-on-a-bun from the school canteen. Now, It is more fun to make our own. I made these using the simplest ingredients, YUM! You can imagine how simple and fast to get it done.

Things You’ll Need:
hot dog or sausages
hot dog bun - any kind you like
lettuce

mayonnaise

chili/tomato sauce

margarine

p/s : This would make a great take-along picnic dish.

Roti Babi

Ingredients:

12 pcs sandwich bread

3 eggs, mixed with a little salt, pepper and lightly beaten

Filling:

2 tbsp oil

200g minced pork meat

6 prawns (cut small)

2 chinese sausages (cut small)

3 chilli padi (cut small)

2 tbsps `chai-po' 菜脯

1 tsp chopped garlic

1 onion peeled and chopped

Seasoning:

salt to taste

1 tsp light soy sauce

1/2 tbsp sugar

1 tbsp oyster sauce

dash of pepper

1/2 tsp five spice powder

1 tsp corn flour, mixed with

1 tbsp water for thickening

Methods:

1. FILLING : Heat up oil, saute chopped onion and garlic until fragrant. Add `chai-po', sausages, minced meat and all other ingredients. Stir fry untill aromatic, add seasoning and thicken with cornflour water. Dish up and leave to cool about 10-15 mins.

2. Preheat sandwich maker. Spread some filling onto a piece of white bread and sandwich with another piece of bread. Seal them in the sandwich maker.

3. Now, dip the sandwich into the beaten egg and pan fry till golden brown bothsides. Dish and drain. Cut into pieces and serve hot.