My Simple Fried Rice (Recipe 2)

As and when I am too lazy to think and plan what to cook, among one of my easy-way-out option is to cook two portions of Basmati Rice in the rice cooker, let it cool down and fry rice with whatever available ingredients in my pantry.  I love to use Basmati Rice than normal rice as the rice grain is extra long, once cooked it is fluffy and non-sticky texture.

The ingredients for the fried rice this time around are Chinese sausage, corn, carrot and eggs.  The seasonings used and steps for cooking the rice is as per my previous post.  Click the link here to get the full recipe.  Enjoy cooking everyone!

Dutch Crunch Milk Bread (Shokupan)

I came across this unique bread recipe online not that long ago.  It's a combination of Japanese Milk bread and Dutch Crunch bread. As usual, I am always eager to try out any new recipe.  Bravo! I made it!!

For infor, I am using the same ingredients for baking this Japanese Milk bread and Dutch Crunch bread; but I follow my own step by step of making the Japanese Milk bread.  For the rice flour topping, I am using neutral-tasting oil instead of toasted sesame oil.

Click this link here for the full recipe.

I would like to share some photos below, as remembrance of my first time baking this unique and tasty bread...

Ready for first proofing

Doubled after first proofing

Rolled and going for second proofing

After second proofing

Rice flour topping

Done spreading the topping over the bread

During the process of baking this beautiful bread, the aroma fills the whole house and waiting for it to cool down after being out of the oven, indeed it seem like a long wait. ~ smile ~

Bittergourd and Corn Chicken Soup

Ingredients: (serves 2)

2 chicken whole legs

1 corn (wash and cut into sections)

1 carrot (peeled and cut into chunks)

1/2 bittergourd (washed, cored and cut into chunks)

4 red dates (washed and halved)

2 tbsp. Yi Yi Ren (China barley) - washed and soaked until time for cooking

1/4 cup dried scallops (washed, soaked and drain - keep the soaking water)

4 slices ginger

Chicken stock granules (for seasoning)

Methods:

1. To prepare the chicken legs: Wash and remove any excess fat of the chicken legs.  Place in a large bowl, blanch with boiling water, drain and set aside.
2. In a large pot add enough water for cooking the soup, including the water from soaking the dried scallops.  When the water has come to a boil, add in all the other ingredients: chicken, corn, carrot, bittergourd, red dates, Yi Yi Ren, dried scallops and ginger.  Bring it to a boil, then switch to medium-low heat for it to continue cooking until all the ingredients are fully cooked.  
3. Season with chicken stock granules and serve the soup hot!

This chicken soup is not only delicious, but it is so nutritious and clears heat from our body, especially during this season of extreme heat.

I adapted this recipe from 'cathy_food_diary.'

Bittergourd Stir-Fried With Eggs

 

Ingredients:

1 medium bittergourd

1/2 tsp. salt

1 bird's eyes chili (sliced)

3 cloves garlic (peeled and chopped)

1 egg (lightly beaten with a dash of ground white pepper)

2 1/2 tbsp. cooking oil

Dashes of chicken stock granules (to taste)

1 tablespoon water

Methods:

1. Wash the bittergourd.  Cut into half and use a spoon to scrap out the seeds.  Slice the bittergourd thinly and place onto a plate.  Add 1/2 teaspoon salt and mix or rub it with your hand.  Add water, rinse it in water, drain and squeeze out the excess water, and set aside.
2. In a heated wok, add 1 tablespoon of cooking oil.  Add in the egg and scramble until golden brown, remove onto a plate.
3. In the same heated wok, add the remaining 1 1/2 tablespoon of cooking oil.  Add in garlic, chili and bittergourd and stir fry on high heat.  Add in egg, 1 tablespoon of water and dashes of chicken stock granules, continue to stir fry until well combined.
4. Remove onto a plate and serve.

I adapted this recipe from 'kitchenmisadventures.com' with some adjustments to suit my cooking preference.

Fried Henghua Beehoon

I can't remember when was the last time I cooked this dish.  I was walking and browsing through the aisle of one famous supermarket recently.  Suddenly the packages of this Hsinhua rice vermicelli was sort-of looking right at me!  This reminds me that I haven't cook this dish for a long time!  So, grab hold of a packet and here comes our family's favorite fried Henghua Beehoon...

 

To get the full recipe click the link here.

Paper-Wrapped Salt Baked Herbal Chicken

 

Ingredients:

1/2 Chicken

2 tsp. Salt (or enough to rub all over the chicken)

1 tsp. Light soy sauce

1 tbsp. Shaoxing wine

1 tsp. Sesame oil

1/2 tsp. ground white pepper

1 tsp. Corn flour

Herbs:

6 Red dates (halved)

3 slices Angelica Sinensis (Dang Gui) - rehydrated (keep the water)

6 pieces Codonopsis Root (Dang Shen) - rehydrated (keep the water)

1 tbsp. Wolfberries

Methods:

1. Clean the chicken and pat dry with kitchen paper.  Rub the chicken thoroughly with salt, light soy sauce, Shaoxing wine, sesame oil, white pepper and corn flour.  Marinate overnight in the fridge for best flavour.  Take out the chicken from the fridge to let it return to room temperature before baking.
2. Prepare the chicken for baking: Get ready a baking dish, big enough to put the chicken inside.  Line the baking dish with 2 layers of baking paper.  Place the chicken into the dish, Spread the red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.
3. Wrap the chicken tightly in baking paper.
4. Bake at 180 degree Celsius for 1 hour, or longer if the chicken is bigger.
5. Remove from the oven and let it rest for 15 minutes before unwrapping and serving.

Ready for the oven!

This Simple Yet Yummylicious recipe is so tender, juicy and naturally flavorful.  I adapted this recipe from 'Miki's Food Archives' with a slight adjustment to suit my cooking preference.

Butter Pandesal

I've baked Pandesal before, but this time round, I am trying out this new recipe which is wrapped with a teaspoon of cold butter.  I can imagine how tasty this would be ~ yummy ~

Click this link here for the full recipe.

I am sharing photos which I've captured throughout the process of baking this yummylicious buns.

Ready for first proofing

After first proofing

Rolled and ready for second proofing

Baking time!

Tada.. waiting for it to cool down!

I made a second batch for my friend to try, and I made it into 15 buns/rolls instead of 12 as per the earlier batch.  The size of the first batch is much bigger, and making them into 15 buns/rolls is best.

Second batch of 15 buns/rolls

Chinese Braised Whole Fish

This is another 'Simple Yet Yummylicious' Fish Dish which every home cooks would love to add into their menu or to-cook-dish for their family to savor with a plate of freshly cooked fluffy rice. Indeed it's a tasty dish which calls for more rice with the yummy sauce!!

Ingredients:

1 whole fish (I use golden pomfret)

1 tablespoon cornstarch/cornflour

4 tablespoons cooking oil

3 spring onions (whites cut into 2" pieces, some green thinly sliced for garnish)

1 thumb sized ginger (peeled and sliced)

1 cup water

2 tablespoons Shaoxing wine

2 tablespoons light soy sauce

1 teaspoon dark soy sauce

2 teaspoon sugar

Methods:

1. In a bowl, add water, Shaoxing wine, light soy sauce, dark soy sauce and sugar.  Mix until sugar dissolves and set aside.
2. Clean the fish and score with 1" space in between cuts.  Pat the fish dry with paper towels.  Coat the fish with a thin layer of cornstarch/corn flour.  Shake off excess flour.
3. Heat cooking oil in a wok over medium-high heat.  Swirl the wok to let the oil coat the sides of the wok.  Very carefully lower the fish into the wok.  Let cook without touching for 2 minutes.  Use a spatula to carefully release the fish and flip it.  Continue to cook until browned.  Transfer the fish to a plate and set aside.
4. In the same wok, with about 2 tablespoons of oil, reheat the wok.  Add spring onion whites and ginger.  Stir and cook until fragrant.
5. Add in the sauce ingredients from (1).  Bring it to a boil and add back the fish.  Put the lid on and let it braise over medium heat.  Flip the fish over, cover with lid and continue to braise for another 2-3 minutes.  
6. Remove the lid, switch off heat and transfer the fish to a serving plate.  Drizzle the sauce over the fish.
7. Remove and discard the spring onion and ginger.
8. Serve immediately!

This recipe is adapted from 'Omnivore's Cookbook' by Maggie Zhu.

Fluffy Buttermilk Biscuits

Wonder, when was the last time I bake Scones, or commonly known as Biscuits??  Must be quite long ago!  Came across this Buttermilk Biscuits recipe online recently, and thinking how much I miss baking and enjoying them. It's also a favorite of my mum, so shared some with her.  This biscuits are fluffy, soft and buttery.

Ingredients:

2 cups plain flour (sifted)

1 tbsp baking powder (sifted)

1 tsp sugar

1/2 tsp salt

1/2 cup (113 g) cold unsalted butter (cubed and set aside in the fridge)

3/4 cups cold Buttermilk (or milk + 1 tsp vinegar)

Methods:

1. In a large bowl, mix in flour, baking powder, sugar and salt.
2. Cut in cold butter until crumbly.  I use a pastry cutter.
3. Add buttermilk and gently mix. (don't overwork!)
4. Roll dough, fold 2-3 times for layers.
5. Cut biscuits and place close together in a lined baking sheet.
6. Bake in a preheated oven of 220 degree Celsius for 15 minutes until tall and golden.
7. Remove from oven and brush melted butter over the top, and leave it in the baking sheet for 10 minutes.
8. Remove the biscuits onto a cooling rack to let it cool completely, and store them in an airtight container under room temperature.
9. I prefer to lightly toast it in an oven toaster and spread with butter and jam.  I had mine spread with butter and kaya.

I adapted this recipe from 'LailaRecipes.'