Mui Fan 烩饭 is a quick one dish white steamed rice topped with a quick braised sauce. The sauce should be light as to emphasize the sweetness and freshness of the seafood, meat or vegetables used. It’s a perfect way to use leftover rice with bits and pieces in the fridge – The MeatMen
This version however had a little twist as I stumbled upon a series of videos produced to look at how to improve stay-home cooking during Covid lock down by making home staple food more epic and delicious. These videos are helmed by a MasterChef Singapore finalist Aaron Wong and are totally legit even though this is the first recipe that I tried out as I happened to have a convenient can of stewed pork lying around the kitchen.
Ingredients (for 1 pax)
1 small can of Narcissus stewed pork
100ml water (estimate depending on the amount of sauce)
1-2 tbsp minced garlic
2 tbsp corn flour + 2 tbsp water
1 tsp oyster sauce (to taste)
1/2 pack of xiao bai cai or any veggies
1 egg separated to yolk and whites
1 generous serving of rice
Boil some water to blanch the xiao bai cai with some oil and salt.
Cool with ice bath or running water then drain and set aside.
Add a little oil to a sauce pan and brown the minced garlic a bit.
Open can of stew pork and drain the sauce into the same sauce pan.
Add about 100ml water to the sauce and add in oyster sauce, add more if required. It can be slightly salty as the egg white will dilute the taste a bit.
Bring sauce to a boil and slowly pour in the corn flour mixture to thicken the sauce.
While sauce is still boiling, beat egg whites and pour in the whites in a circular motion.
Remove from heat to let the egg whites cook in the hot sauce and mix a little with a spoon.
Add in the pieces of stewed pork to the sauce to warm up the meat.
Put rice in serving plate, make a small indent and pour the egg yolk on top.
Add the blanched veggies, piece of stewed pork and pour the sauce over the rice and egg yolk.
Ever since lunch and dinner got catered at work, I have been pretty lazy about cooking as there was no need to bring my own bento lunch to work. After getting some fish soup from group buy with a friend, today I decided to use up the last bag of batang fish soup and try something different like a fish porridge. At first I was worried I did not have enough fish broth to properly cook the porridge but it turned out great – not water but thick porridge which is what I actually like. I think it can taste better if I added some vegetables or additional seafood but I was totally out of veggies until my delivery comes 2 days later.
Ingredients (serves 2 pax)
1/2 cup of short-grain rice
1 500ml packet of batang fish soup
3/4 tbsp minced ginger
1 tbsp minced garlic
1 tbsp oyster sauce
3/4 tbsp soy sauce
2 pieces salmon steak remove skin cut into big slices
1/2 tbsp cooking sake for salmon
Additional seafood / veggies / spring onions etc optional
Salt and Pepper to taste ( I did not add)
Rinse rice few times and until water runs clear and add soup, ginger, garlic, oyster sauce, soy sauce to the pot. Stir a little to mix the seasoning and put into rice cooker and select porridge mode.
When porridge is done, add salmon and seafood into the poor, stir and switch to “keep warm” mode for 10mins or more until all seafood is cooked.
Season with salt and pepper if not enough taste and serve hot
I ran out of ideas on what to cook for dinner and had to rely on Google to find me a good one-pot meal idea and best cooked fuss free like via the rice cooker. I had tried this recipe before previously but the water ratio was wrong.
This happened to be one of my mum’s favorite kuehs and she would usually buy it from the market stall. It was only recently out of curiosity that I found a recipe to try making this rice cake and apparently it is actually the favorite of a lot of friends! You need to see the honeycomb effect then this steam cake is a success!
Ingredients A: Mix together until no lumps
Rice flour 140g
Ingredients B: Mix and melt into sugar syrup on low heat
Sugar 140g ( I used 130g, suggest use less)
Salt 1/4 tsp
Ingredients C: Mix and set aside
Yeast 1/2 tsp
Warm Water 1- 2 tbsp
Ingredients D: Oil the steaming dish
Oil 1 tsp
Mix A and B and then C. Cover with damp cloth and let it proof for about 2 hours.
Grease steaming pan with oil and add the remaining oil to the mixture.
Get water boiling in pot / wok / steamer and steam the cake for 15-20 mins on mid – high heat. Stick chopstick in the middle of pan. If fully cooked, there will be no residue.
I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.