One-Pot Long Bean Rice (Tau Kok Fan)

 

Ingredients:

1 cup Basmati Rice (using rice cooker cup to measure the rice and water)

3/4 tablespoon cooking oil

10 pieces pork belly (thinly sliced with skin, you can also use bite-size pieces)

1 piece Chinese sausage (peeled and cut into slices)

1/2 tablespoon dried shrimps (washed and soaked in warm water and drained.  Reserve the soaking water for cooking rice)

1 bowl long beans (cut into 2" pieces)

1 big shallot (peeled and finely sliced)

2 cloves garlic (peeled and chopped)

1 1/4 cups water (using the same rice cooker cup to measure water)

Seasonings: (mix in a bowl)

2 teaspoons light soy sauce

2 teaspoons dark soy sauce (adjust according to the darkness of your sauce)

2 teaspoons oyster sauce

1/4 teaspoon sesame oil

Dashes of ground white pepper

1/4 teaspoon sugar

1/2 teaspoon chicken stock granules 

Methods:

1. Wash the rice in several changes of water until water runs clear.  Soak for 30 minutes and drain. (I usually soak basmati rice).
2. Heat a wok.  Add cooking oil.  Saute shallots until soft and fragrant.  Add garlic and dried shrimp and stir-fry for another minute.  Add meat and stir-fry until turn color.  Add rice, seasonings, and long beans.  Stir to mix everything together until combined.  Turn off the heat.
3. Transfer all the ingredients into a rice cooker.  Pour in the water and stir to combine.  Make sure everything is submerged in the water to ensure even cooking.
4. When it's done cooking, leave for another 10 minutes in the 'Keep Warm' function.
5. Fluff the rice, dish onto a serving plate, topped with some crispy shallots and garlic; and the dish is ready to be served!
6. Enjoy this delicious one-pot rice dish.

Ready for cooking.

This recipe is adapted from 'What To Cook Today' with slight adjustments to suit my cooking preference.

Pineapple Chicken and Rice

 

Ingredients: (serves 2)

1 small bowl chicken breast (cubed)

1/2 cup pineapple (cubed)

1/2 onion (peeled and chopped)

2 cloves garlic (peeled and chopped)

1/2 red capsicum (diced)

3/4 cup Basmati rice (washed, soaked for about 15 minutes and drained)

1 cup chicken stock/water + 2 tablespoons

1/2 tbsp. light soy sauce

1/4 tsp. ginger (peeled and finely chopped)

Chicken stock granules and ground pepper (to taste)

1 tbsp. cooking oil (separate)

Some spring onion (sliced, for garnish) 

Methods:

1. In a wok, heat 1/2 tbsp. of cooking oil over medium heat.  Add the chicken cubes and cook until golden brown and cooked through.  Remove the chicken and set aside.
2. In the same wok, add in 1/2 tbsp. of cooking oil, add onion, garlic and red capsicum.  Cook until the vegetables are almost softened.  Add in pineapple and cook for an addition 2 minutes.
3. Stir in the Basmati rice, light soy sauce, ginger, chicken stock granules and pepper until well mixed.
4. Scoop the rice into the pot of a rice cooker.  Add in chicken stock/water and give it a stir to mix.
5. Cover the pot, switch on the rice cooker and let it cook until done.
6. Return the chicken to the cooked rice, mix well and put the lid back, and continue to let it in 'warmed' mode until time of serving.
7. To serve, scoop the rice into individual plate, garnish with spring onion and let's eat.

I adapted this recipe from 'chef gordon ramsay' by Zap with few adjustments to suit my cooking preference.

Claypot Chicken Rice in Rice Cooker

Claypot Chicken Rice is one of my favorite dinner option, which is popular in our Country.  I have attempted few different recipes from online, and the most favorite one is this recipe which I have shared in my Blog few years ago.  Click here for the full recipe.

This homecooked Claypot Chicken Rice in Rice Cooker is packed with umami flavors.  It is one comfort food which I will cook, over and over again as it never fails to warm my tummy.

Let me share some photos which I captured, during my recent cooking this yummylicious one pot dish.  The photos tells it all...

Getting ready all the ingredients

When the rice is 3/4 cooked,
arrange the ingredients on top of the rice
and continue to cook until it's switch off.

Open the lid, stir to mix the ingredients into the rice

Drizzle dark soy sauce, add salted fish
and stir until well combined, put the lid back 
and let it be on 'cooked mode' for 10 to 15 mins.

This delicious one pot meal is ready to be served with a must-have side condiment of bird's eyes chili, dark soy sauce and lime.
Dinner is serve!!

Crispy Kimchi Potato Hash

Ingredients: (serves 1)

1 medium potato (washed and diced into small cubes, preferably with skin on)

2 slices ham (sliced into 1" long x 1/4" thick)

1/2 small onion (peeled and diced)

2 cloves garlic (peeled and chopped)

1/3 cup kimchi (roughly chopped)

1 tbsp. unsalted butter

Dash of sugar

Salt and pepper 

Cooking oil

Some chopped spring onion (I did not use)

Methods:

1. In a heated pot with water, boil diced potatoes until just soft, do not over boil as it will turn mushy.
2. In a heated La Gourmet cast iron pan, add half tablespoon of cooking oil.  Cook ham over medium low heat until lightly brown and edge is a bit crispy.  Remove and set aside.
3. In the same pan, drizzle an extra dash of oil, add in potatoes, season with salt and pepper; toss evenly.  Continue to toss in between until the potatoes are crispy on the outside.
4. Push potatoes to one side of the pan and add in butter, onion, garlic and cook until onions are softened, about 1 minute.  Toss to mix all the ingredients together.
5. Add in chopped kimchi, sugar and cook for another minute.  Taste to adjust with more seasoning, if needed.
6. Toss in ham, chopped spring onion (if using), and turn off heat.
7. Serve warm with a fried egg, if desired.

Notes:

• The actual recipe calls for bacon, but I replace it with ham instead.  If bacon is used, you might use lesser oil.
• I serve this potato hash direct from the pan.

I adapted this recipe from 'bearnakedfood.com' with slight adjustment to suit my cooking preference.

Simple Yam Rice in rice cooker

 

Ingredients: (serves 2)

100 g. yam (peeled and cubed)

20 g. dried shrimps (washed, soaked and drained)

3 shiitake mushrooms (washed, soaked and sliced) - reserve mushroom soaking water

2 shallots (peeled and sliced)

80 g. chicken breast (sliced)

1 cup rice (washed and drained)

1 tbsp. cooking oil

Seasoning for chicken:

1/2 tbsp. light soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. cornflour

Dash ground white pepper

1/2 egg white 

Seasoning:

1/2 tbsp. oyster sauce

1/2 tbsp. light soy sauce

1/2 tsp. ground white pepper

1/4 tbsp. dark soy sauce (for color - amount depends on the type of sauce you are using)

Methods:

1. In a heated wok, add cooking oil.  Saute shallots, add dried shrimps, mushrooms, and fry until fragrant.
2. Add yam cubes and fry for 2 minutes, then add chicken and fry until turn opaque.  Add rice, mix evenly.  Add in seasonings and stir well until combined.
3. Transfer to rice cooker, add water and mushroom soaking water.  
4. Switch on rice cooker to cook rice.  After finished cooking, do not immediately open up the rice cooker; let it in 'keep warm' mode for at least 15-20 minutes, to let the rice and ingredients properly cooked through.
5. Serve!

I adapted this recipe from 'Youtube' by: G8stromania

Chicken Rice Casserole

Ingredients: (serves 3)

1 tbsp. butter

1/2 onion (peeled and diced)

1/2 cup celery (diced)

1 clove garlic (finely chopped)

1 tbsp. plain flour 

1/2 cup chicken stock

1/4 cup milk

Salt and pepper (to taste)

1/2 tsp. chicken stock granules

1 1/2 cups cooked long grain rice

1 cup chicken breast (cooked/shredded/diced)

1 cup cheddar cheese (grated)

2 slices ham (cooked and chopped)

1 tbsp. spring onion (chopped)/ coriander - garnish

Methods:

1. In a large saucepan, melt butter over medium heat.
2. Saute onion and celery until softened.
3. Add garlic, stir and cook a further 30 seconds.
4. Sprinkle flour and mix well.
5. Whisk in the chicken stock, chicken stock granules and milk, and cook until thickened.
6. Season to taste with salt and pepper.
7. Add the rice, chicken and 1/4 cup cheese and ham (keep some for sprinkling over the top), and mix well until well combined.
8. Remove from heat into an oven-proof casserole, smooth the top with a spoon, top with remaining cheddar cheese.
9. Bake in a preheated oven of 176 degree Celsius for about 15 minutes, and until cheese has melted and lightly brown.
10. Garnish with spring onion/coriander and extra ham.
11. Enjoy!

I adapted this recipe by: Kylee Cooks with slight adjustment to suit my cooking preference.

Claypot Chicken Rice

Ingredients: (serves 2)

1 cup rice (long grain rice)

150g. chicken thighs (sliced)

1 tbsp. light soy sauce

1/4 tsp. dark sweet soy sauce

1/2 tsp. sesame oil (extra to drizzle upon serving)

1 tsp. cornflour

3 dried shiitake mushrooms (soaked, sliced and reserve 1/4 cup soaking water)

1 tbsp. cooking oil

1 Chinese Lap Cheong (sliced diagonally)

2 garlic cloves (peeled and chopped)

1/2 tbsp. ginger (finely grated)

1 tbsp. Shaoxing Wine

Dash of ground white pepper

1 cup water

1/2 tsp. chicken stock granules (to taste)

1/4 cup reserved water from soaking mushrooms

Spring onion (roughly chopped - for garnish)

Methods:

1. Marinate chicken with light soy sauce, dark sweet soy sauce, sesame oil and cornflour.  
2. In a heated wok, add 1 tbsp. cooking oil.  Add lap cheong, fry for quick half minute.  Add chicken and stir-fry till it start to turn opaque.  Add garlic and ginger, fry for another minute.  Toss in mushrooms, then add Shaoxing wine and use spatula to scrap bits from pan.  Stir through rice, pepper and chicken stock granules. Off the heat.
3. Transfer to the rice cooker.  Add 1 cup water and water from soaking mushrooms.  Stir to mix.  Cook in the rice cooker.  
4. To serve, fluff up rice and place on a serving plate.  Drizzle a bit of sesame oil over rice, garnish with spring onion.  Let's eat!

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.

Garlic Baked Chicken Thighs

Ingredients:

3 chicken thighs (bone-in and skin-on)

1 medium potato (peeled and cut into 1/2" pieces)

1 medium red onion (peeled and cut into 1/2" wedges)

1/2 medium carrot (peeled and cut into 1/2" pieces)

2 tsp. cooking oil

3/4 tsp. salt

1/2 tsp. ground black pepper

2 garlic cloves (peeled and minced)

Parsley leaves (for garnish)

Methods:

1. Pat dry chicken with kitchen paper and season with 1/2 tsp. salt and 1/4 tsp. black pepper on both sides.
2. Spread potatoes, onions and carrots on baking sheet, toss with 1 tsp. oil, 1/4 tsp. salt and 1/4 tsp. black pepper.  Nestle the seasoned chicken thighs between the potatoes, onions and carrots.  
3. Bake in a preheated oven of 200 degree Celsius for 15 minutes.
4. Meanwhile toss minced garlic and the remaining teaspoon of oil in a small bowl. 
5. After 15 minutes of baking, scatter the garlic oil of (4) over the chicken, potatoes, onions and carrots.  Continue to bake until chicken is cooked and the vegetables are soft, about 25-30 minutes. 
6. Remove from oven, garnish with parsley leaves just before serving.

Notes:  I served this yummy baked chicken thighs with side of Crunchy Peanut Satay Slaw, refer to my next next blog for the full recipe.

I adapted this recipe from 'Inspiredtaste.net' with slight adjustments.

Claypot Chicken Rice in Rice Cooker

If you are a fan of Claypot Chicken Rice, but find it hard to cook as you either don't have claypot or you do have but it's not of suitable size (like my case); or if you are cooking for the whole family, then it's too troublesome to cook them in individual servings.  Why not try out this yummylicious recipe as it's as good as the ones we used to eat outside.

Ingredients: (Serves 2)
200g. boneless chicken thighs (remove extra fat and cut into bite-size pieces)
3 garlic cloves (peeled and chopped)
4 slices peeled ginger (shredded)
1 piece Chinese Sausage (sliced diagonally)
15g. salted fish (cut into small pieces)
2 shiitake mushrooms (soaked and sliced)

1 1/2 rice cups rice 
Dark soy sauce (amount as required)

Seasonings/Marinade:
1/4 tbsp. ginger juice
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. light soya sauce
1/4 tbsp. dark soy sauce
1/2 tbsp. oyster sauce
1/4 tbsp. sesame oil
1/4 tbsp. shaoxing wine
1/4 tbsp. cornflour
Dashes of grounded white pepper

Methods:

1. In a bowl add chicken with all the seasonings/marinade ingredients and mix to coat evenly.  Set aside for at least 1 hour or longer.
2. Heat wok with 1 tbsp. cooking oil, fry sausages for 1-2 minutes, dish out onto a plate.  Add salted fish and fry till lightly brown, dish out into a separate plate.  In the same wok add a bit more cooking oil, saute garlic and ginger until aromatic.  Pour in chicken meat and stir fry until semi-cooked, dish out into a bowl and set aside.
3. Rinse rice, add water (amount based on the usual way of cooking rice) and cook in the rice cooker about 10 minutes or just about to dry up (the time depends on how much rice you are cooking, lesser rice will come up with lesser time needed).  Then place chicken meat and sausages on top and close the lid and continue to cook for another 10 minutes or until the rice cooker switch to 'Keep Warm' or finished cooking.  Open the lid, mix the cooked rice and meat together, then add in salted fish, and mix well with spatula.  Lastly, drizzle in dark soya sauce, little by little at a time while stirring to mix with the spatula, until you get the desired colour of your preference, and mix thoroughly well.
4. Close the lid of the rice cooker for another 10-15 minutes at 'Keep Warm' to ensure chicken are fully cooked.
5. Serve with finely chopped spring onion.

This recipe is adapted from 'Anncoojournal.com' with slight amendments to suit my cooking preference.

White Gourd Braised Rice

This vine grown fruit which is eaten as vegetable when mature, popularly known as white gourd or bottle gourd is another one of my favourite vegetable. Normally, I will either stir-fry with dried shrimps or cook as savory soup.  Today, I am trying a hand on this one pot dish recipe.  It looks simple, but wait till you have the first taste of it, and I can assure you that you will have a new mindset on this "Simple Yet Yummylicious" dish.

Ingredients: (1 serving)

• 1 shallot (peeled and thinly sliced)
• 2 dried mushrooms (soaked and thinly sliced)
• 1 tbsp dried shrimps (washed, soaked and drained)
• 1 1/2" red carrot (peeled and julienne)
• some thinly sliced pork belly
• 1 cup white gourd (de-skin and cut into thicker strips)
• Rice (washed and drained) - not in the picture
• 1 1/2 tbsp cooking oil - not in the picture
• Enough water for cooking rice

Seasonings:
1 tbsp light soy sauce
1 tsp chicken stock granules
Dash of fish sauce
1/2 tsp grounded white pepper

Methods:

• In a medium heated wok add in cooking oil, saute onion until almost brown, scrap it to the side of the wok and add in pork belly slices.
• Stir-fry the meat until it releases the oil and is lightly browned, add in the mushrooms, toss to mix and return the fried onion into the wok, add the dried shrimps and continue to fry until fragrant.
• Add in red carrot and white gourd and give it a quick stir.
• In goes the rice, all the seasonings and stir to mix until well combined for about 2 minutes. Off the heat.

• Transfer into a rice cooker, add enough water and press the Start button.
• When cooked, let the rice sits in the rice cooker for about 15 minutes before serving.

Notes: The amount of water used to cook depends on the type of rice that we are using.  I am using the normal white rice, thus as usual I need to add extra water or else the rice will not be cooked through.  As home-cooks we know our RICE best!

This recipe is adapted from Sifu Kenneth Goh with adjustments to suit my cooking and needs.

Simple Steamboat Dinner for Two

If you are too lazy to plan for something to cook for dinner tonight, why not join me at your dining table with this simple "Steamboat Dinner for Two!"  It doesn't need too many ingredients, just include a few favourite food items with an adequate quantity and I can guarantee you that it is as satisfying as a "Candlelight Dinner!"  Lately, me and hubby have been enjoying this Steamboat Dinner for Two in the comfort of our sweet home, slowly dining while chatting and sharing our thoughts.

Steamboat Ingredients:

• Chicken thigh slices
• Pork belly slices
• Radish (sliced)
• Young corns
• Seaweed
• Deep-fried home-made fish balls, to obtain recipe click here
• Green vegetables 
• Noodles/Rice Vermicelli/Cellophane noodles 
• Crunchy Prawn Wonton, for the recipe click here

For the soup, I normally use chicken base-soup.  This is what I do:-

1. boil a pot of water,
2. pour some boiling water onto the chicken bones to blanch,
3. drain and put the bones into the boiling water to boil for about 20 minutes,  
4. dish out the bones using a slotted spatula and discard,
5. season the soup with a bit of salt and chicken stock granules to suit your taste buds, but at this juncture it is better for the soup to be slightly under-season as the natural sweetness from the meat and other ingredients will make the soup more tasty and well seasoned.
6. So, let's have DINNER....

This time round I have an additional side-dish to go along with our Steamboat - Sambal Belacan with sliced Japanese Cucumbers.  We really enjoy this "Simple Yet Yummylicious" meal...

Recipe for my Sambal Belacan can be viewed here

Arrowroot, Prawns and Chinese Sausage Rice

Both myself and hubby are joining our children in another town for this year's Lunar New Year celebration, thus I've decided to clear my fridge of any leftover stuffs and refill with some food stuffs that can last.  See what I've found -  arrowroots, prawns and Chinese sausages which my sister-in-law brought back during their year-end trip to Hongkong. Arrowroot has always been my family's favourite and whenever my children are back home for Chinese New Year I will make sure that they won't miss eating this delicious tuber dish which is only available once a year. My instinct tells me that it will make a yummy one-pot dish, just as pumpkin! It is a successful first-try-out and I couldn't resist buying some extra to stock up in my fridge, in case I couldn't get any more when I come back, I really sounds like "kiasu" right? Heheheeee....after all it's only available once a year ~ smile ~

What you need:

6 arrowroots (peeled, washed and halved)

1 pair Chinese sausages (soaked in hot water to soften and thinly sliced)

some prawns (shelled, deveined and mix with a drizzle of light soy sauce)

1 tbsp small dried shrimps (washed, soaked and drained)

3 cloves garlic (peeled and chopped)

1 1/2 cup long grained rice (washed and drained)

Water (to cook rice)

1 tsp chicken stock granules

1 tbsp light soy sauce

Drizzle of dark soya sauce (amount depending on the types of soya sauce used)

Dash of grounded white pepper

Some chopped spring onion (for garnish)

3 tbsp cooking oil

How to go about:

1. In a heated wok add in cooking oil, saute the chopped garlic until lightly brown, then add in dried prawns and fry until fragrant.
2. In goes the sausages, prawns, arrowroot and stir to mix.  I dish out the prawns first and put aside in a bowl.
3. Add in the rice and all the seasonings, stir to mix until well incorporated and off the heat.
4. Dish the rice mixture into the rice cooker, add in the prawns, then add enough water as per our usual cooking rice requirement (this very much depends on the rice we are using).
5. Stir to mix and ensure that the arrowroot is submerge in water so that it is properly cooked through.
6. Put the lid on and click the  start button of the rice cooker.
7. When the rice cooker switch is off I will check to ensure that the rice is well cooked, or else press the start button again to let it continue to cook.  
8. Serve topped with chopped spring onion.

Fragrant Pumpkin Rice

I am sharing another fast and easy 'one-pot dish' which pumpkin lovers would enjoy as much as I did.  This recipe is adapted from Copycake Kitchen with amendments to suit my preference.  I've decided to have something vegetarian, thus I omitted the minced meat. Here's the recipe to share.....

Ingredients:
1/2 cup long grain rice (not in the picture)
3 dried mushrooms (soaked and sliced)
1 tbsp dried prawns (soaked and chopped)
3 cloves garlic (chopped)
1 cup pumpkin with skin (cubed)
1 tbsp cooking oil (not in the picture)
Water for cooking rice

Seasonings:

1/2 tsp chicken stock granules

1 tsp light sauce

Drizzle of dark soya sauce (to get the preferred colour of your choice)

Salt (to taste)

1/4 tsp grounded white pepper

To get on with the cooking:

1. Add cooking oil in a heated wok, saute garlic and dried prawns for about 1 minute, add in dried mushrooms and continue stirring until fragrant.
2. In goes the rice, give it a few quick stir, then add the seasonings, continue to stir till well combined and taste for correct seasoning and off the heat.
3. Scoop the rice ingredients into a rice cooker, add enough water (depending on the type of rice you are using), place the pumpkin over the top, put the lid on and press the start button of the rice cooker.

Lunch is ready to be served.....

Fragrance Yam Rice

I won't miss trying out any easy to prepare meal which comes handy at any one time and can be cooked for a small portion.  Such one-pot-dish fits in well for my lunch which I only need to cook for myself and another extra portion for my mum to try and enjoy. This yummylicious one-pot dish is full of fragrance and is a dish to try, adapt and add into my home-cooked dish list.  Hope you all give it a try too....

Ingredients: (serves 2)
3/4 cup long grain rice (washed and set aside)

1/2 yam (peeled and cubed)
1/3 cup pork belly (thinly sliced)
1 tbsp dried shrimps (soaked and drained)
3 dried mushrooms (soaked and sliced)
2 shallot (peeled and thinly sliced)
1 tbsp pork fat (not in the picture)

Seasonings:
3/4 tbsp oyster sauce
1/2 tbsp light soy sauce
Drizzle of dark soya sauce (amount depends on the colour which you prefer)
1 tsp white grounded pepper
Dash of salt (taste)
Dash of msg

Methods:

1. In a medium heated wok add in the pork fat to obtain the lard and remove the crackling.
2. Add in shallots and dried prawns, stir fry for about 1 minute, then add in mushrooms and pork belly and continue to fry until fragrant.
3. Add in rice, give it a mix and all the seasonings, stir to combine and finally add in the yam.  
4. Taste for correct seasoning and colour of your preference.  Drizzle a bit more dark soya sauce if you prefer a darker colour.
5. Transfer the rice to the rice cooker, add water. (the amount of water very much depends on the type of rice you use, however for some rice you need to reduce the water for this cooking as the rice has already absorb some of the water during the stir-frying process). Give it a stir and place it to cook in the rice cooker.  

Let's dig in.....

This recipe is adapted with amendments from Kenneth Goh of Food Bloggers and Foodies United.

Cajun Chicken Tomato Rice

This recipe caught my eyes as I was browsing through my Facebook about a week ago.  As usual, I am always interested in trying a hand on 'one pot dish.'  Running through the ingredients needed to come up with this dish, I found myself lacking one very important ingredient, which is the Cajun Seasoning.  The next day, I found myself coming home happily with a bottle of this Cajun Seasoning and here's the outcome of what I've cooked....

Ingredients: (Serves 2)

Rice

3/4 cup long grain rice

1 3/4 cup water

1/2 tbsp chicken stock granules

Dash of grounded black pepper

1 medium tomato (wash and cut a cross at the bottom)

Chicken

1 boneless chicken thigh and drumstick (cut into bite-size pieces)

1/2 tbsp cajun seasoning

1/2 onion (chopped)

3 cloves garlic (minced)

1/2 medium red capsicum (cut into small cube)

Dash of salt

Parsley (for garnish)

Olive Oil

Methods:

• Put the washed rice into the rice cooker, add in water, chicken stock granules, black pepper and give it a stir.  Place the tomato, bottom side up in the center of the rice, put the lid on and hit the START button.
• Combine the cajun seasoning with the chicken and mix to coat.
• Heat a flat pan, add a little olive oil, fry chicken and turning them until cooked through. Dish onto a plate and set aside for later use. (if you are cooking for a much bigger portion, fry the chicken in batches and do not overcrowd the pan)

• Wipe the pan for frying the chicken earlier with the kitchen towel, add in a little more olive oil, saute chopped onion until soft, add garlic and cook for another few seconds till fragrant, then add the red capsicum and a dash of salt, continue to cook while stirring until soft.  Dish and set aside.

• When rice is cooked, use the rice cooker spoon to mush the tomato and stir into the rice.

• Add the cooked capsicum, chicken and stir till well combined. 
• Sprinkle chopped parsley and serve hot.

I cooked this one pot dish for lunch and since I am cooking it for two portion, I hand delivered half of the portion to my mum for her to taste.  As I've said earlier, my mum is not a fussy eater, any food are sure to satisfy her taste buds, but I always ask her for constructive comments for further improvements.

This recipe is adapted from The Domestic Goddess Wannabe.

Cheesy Baked Rice With Prawns and Bacon

Cheese Baked Rice have been my children's favourite food.  I have been wanting to try a hand to cook and taste the home-cooked version of it, but as usual it's not fun to cook only a small portion and enjoying it all by myself.  It is only until recently when my daughter is back home that I get to cook it for the both of us.  There are many recipes of this dish in hand but I try out this prawn recipe adapted from Minty's Kitchen Blog. As usual a bit of adjustments have been made on the recipe to suit our needs.

Ingredients:
1 1/2 cup cooked rice
10 prawns, medium size (shelled and deveined)
2 pcs. bacon (cut into small pieces)
3 cloves garlic (minced)
1/2 onion (chopped)
1  medium sized tomato (cubed)
1/4 cup chicken stock
Salt and pepper
Enough grated cheddar cheese (for topping)
1 tbsp cooking oil

White Sauce:
1/2 cup cream
1 tbsp plain flour
2 tbsp butter

Methods:

1. In a heated wok add in cooking oil, saute onion and garlic till fragrant, then add in prawns and stir-fry till 3/4 cooked, dish and set aside for later use.
2. In the same pan add in bacon pieces and fry till browned, pour in the chicken stock, stir well, toss in the cubed tomato, cook for 2 minutes and turn off heat.
3. To prepare the white sauce, add butter in a low heated small pan, add in flour and cook stirring for a minute or until mixture bubbles and begins to come away from the side of the pan.  Gradually whisk in the cream until combined.  Continue cooking until the sauce boils and thickens and remove from heat. 
4. Pour the white sauce into (2), season with salt and pepper and stir to combine.
5. Fluff up the cooked rice and place in a casserole dish, pour the prawns and bacon mixture over the rice and mix well.
6. Top the rice with a layer of grated cheese.
7. Bake for about 15 minutes or until cheese turns golden brown.
8. Serve hot.

Note:  I prefer less cheesy, so I just topped a thin layer of cheese over the rice mixture. This is up to individual preference.  I enjoyed this simple yet yummylicious "Cheesy Baked Rice" with a glass of "icy kiwi and green apple smoothies."  

One pot Cabbage Rice

As usual, I will cook a very simple and easy dish for lunch.  As I was browsing through the recipes of "The Domestic Goddess Wannabe" I found this attractive one pot dish. Cabbage, being my favourite ingredient I just can't resist cooking it straight away for my today's lunch.  As I am cooking it only for one portion I adjusted the recipes to suit my needs.

Ingredients:

3/4 cup long-grained rice (washed, put in the rice cooker and add water)

2 leaves cabbage (washed and torn into pieces)

1 large shiitake mushrooms (soaked and thinly sliced)

1/2 tbsp dried prawns (washed, soaked and drained)

Some sliced chicken breast (marinated with dash of light soy sauce, sesame oil, oyster sauce, shaoxing wine, grounded white pepper and cornflour)

1 1/2 cup water (for cooking the rice)

1 tsp minced garlic

1 tsp light sauce

Dash of dark soya sauce

Chicken stock granules (to taste)

Dash of grounded white pepper

Methods:

1. In a heated wok, add in some cooking oil, fry the minced garlic till fragrant then add in the dried prawns.
2. Stir fry for a minute, then add in the marinated chicken breast and shiitake mushrooms and stir to mix well.
3. Season with light sauce, chicken stock granules, dark soya sauce and white pepper, stir and taste for correct seasoning.
4. Put in the cabbage, stir to coat the cabbages with the sauce, once properly mixed off the heat.
5. Spoon the fried ingredients together with the sauce onto the rice (let the ingredients sits on top of the rice and do not stir).
6. Press the COOK button.
7. When the water almost dries up, stir the ingredients and rice gently to mix.  Close the lid and continue cooking.
8. The cabbage will release some water as it cooks, so at the end of the cooking process check the doneness of the rice. If you prefer a more softer rice, add a little bit of water and continue to cook.  

To obtain the actual recipe click here

One-Pot Curry Dish

My family's 'One-Pot Curry Dish' is simple to prepare with several veggies which are commonly used to cook curry, dried beancurd or commonly known as taupok and some chopped bite-sized chicken.  This curry dish goes well with either rice or bread, and here's something to share from my family's photo album.....

Curry with rice and lettuce on the side

Curry with bread and coleslaw on lettuce cup 

With greatest pleasure I would like to share the recipe for this One-Pot Curry Dish......

What you need:

• 3 red chillies (wash, remove seeds and cut thickly)
• 5 shallots (peel, wash and slice thickly)
• 5 garlic (peel and wash)

Blend with 2 tbsp of cooking oil until fine paste

which makes half cup of chilli paste

• RM1.50 of curry paste (purchase from wet market)

• 10 pcs. taupok (to be cut into half)

• Chicken thigh and wings (cut into bite-size pieces)

• Cabbage (tear into slightly bigger pieces, wash and drain)
• Longbeans (cut into your desired length, wash and drain)
• Brinjals (wash and cut just before cooking as cut brinjals browned easily)

• 1 grinded coconut (not in picture) - mix with half bowl of water to obtain the first squeeze of thick coconut milk, then mix with another bowl of water to obtain the second squeeze and leave aside individually for later use.
• 3 tbsp cooking oil
• water for use during initial stage of cooking.
• salt and msg (to taste)

Few simple steps to follow:

1. In a deep heated wok, put in 3 tbsp of cooking oil, when oil is medium heat add in the grinded chilli paste and fry till slightly brown.
2. Add in the curry paste and mix till well combined, stirring often to prevent from sticking onto the base of the wok.
3. Add in the chicken pieces and stir well till the meat turns pale.
4. Add in about half bowl of water, follow by long beans and stir well.
5. Add in some salt and msg, cabbage, brinjals and stir till well combined.
6. When it comes to a boil add in the second squeezed coconut milk, stir constantly to ensure all the ingredients are properly cooked through.
7. Add in the the taupok, stir to mix and taste for correct seasonings.
8. When the dish is done, add in the thick coconut milk, give it a quick stir till well combined and when it comes to a boil, off the heat.
9. The One-Pot Curry is ready and it's time to serve..........

Notes:

1. The amount of ingredients used depends on individual family.  I love brinjals, so each time I cook this dish I will definitely put in more brinjals.
2. Do not over-cook the vegetables as they will continue to cook further even in the pot when the heat is switch off.
3. As usual, do not over-boil the first squeeze of thick coconut milk, it must be added last when all the ingredients are cooked and once it comes to a boil the heat must be switch off, this is to prevent the coconut milk from curdling which spoils the texture and taste of the curry.