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.
Ingredients (serves 2 pax)
- 300gm rice washed and rinsed
- 1/4 cabbage washed and chopped into small pieces
- 1 can of stewed pork
- 1-2 tsp minced garlic
- 1/4 tsp sugar
- White pepper to taste
- 250ml stew pork sauce + water + 1 tbsp light soy sauce
- Shred the pork into smaller chunks
- Add 250ml of stew pork sauce, water and light soy sauce to washed rice
- Add in the shredded pork
- Add in minced garlic, sugar and pepper.
- Give the rice a mix
- Add in cabbage
- Cook rice as per normal rice cooker operation
- Let cooked rice sit for 5 minutes.
- Fluff up and rice and mix the cabbage into the rice.
- Serve hot
This is a really simple and fast to whip up noodle dish – just need some greens and one protein and it’s good to go for a meal.
Ingredients (serves 1-2 pax)
- 1/4 or 1/2 a cabbage
- 1 carrot
- 1/4 or 1/2 yellow onion
- 200 gm pork belly
- 2 noodles rinsed and drained
- 2 sauce powder pack (mix one pack with 50ml water)
- Chop and slice up cabbage, onion and carrots and meat for stir-frying.
- Heat pan and stir-fry the pork belly until color starts to turn.
- Throw in the veggies to stir-fry for a while until onions start to turn transparent and cabbage starts to soften.
- Add in noodles and wet sauce and mix.
- Add in sauce powder and continue to mix and loosen up noodles.
- Coat noodles evenly in sauce and continue to cook until sauce is almost all absorbed.
- Serve hot.
This is new recipe that a friend just shared with me. I made the air-fried version to day.
- 10 pieces of mid-joint wings / or 5 drumlettes and 5 wings
- 1/2 tbsp salt
- Black pepper (to taste)
- Fresh milk (enough to cover over chicken)
- 1 egg
- 1.5 tbsp plain flour
- 4 – 5 tbsp cornflour / sweet potato flour
- 2 tbsp butter / olive oil
- 2 tbsp sugar
- 3 tbsp light soy sauce
- 2 tbsp honey
- White sesame seeds
Steps for frying chicken
- Jab chicken pieces with skewers.
- Season chicken with salt, black pepper and milk for at least 3 hours.
- Pour away the milk, add in 2 eggs and plain flour.
- Coat chicken pieces in cornflour / sweet potato flour and fry.
Steps for Sauce
- Melt butter in pan or use healthier olive oil.
- Add in sugar, soy sauce and honey and mix on low fire until combine and thicken.
- Pour in fried chicken pieces and coat with sauce.
- Sprinkle white sesame seeds and serve!
Ingredients (makes 8-10 pieces)
- 3g yeast
- 3g baking soda
- 420g water
- 70g sugar
- 330g plain flour
- 2 eggs
- Mix yeast, water and sugar in bowl with whisk.
- Add flour, eggs and baking soda and continue to mix until no lumps.
- Rest mixture for 30 mins.
- Grease frying pan with some butter.
- Put 1-2 scoops of batter into frying pan and fry on low fire for about 2-3 mins.
- Put some butter / corn / peanut with sugar.
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.
- Remove cake and wait until cool to cut and serve.
It’s been a while since I worked up the energy to cook and I have this piece of sea bass lying in the fridge for the longest time so finally I decided to cook it for lunch.
- 1 piece sea bass fillet
- 1 small broccoli
- 45g unsalted butter
- 1 medium lemon juiced (I omitted)
- 1.5 tbsp oil
- 2 tbsp herbs
- 1 tbsp minced garlic
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- Combine butter, lemon juice, some garlic and herbs in a small saucepan and remove from heat once butter has melted.
- Mix all the powders and salt. Rub the mixture over both sides of the fish fillet. Pour any unused powder mix into the butter sauce.
- Heat pan on medium heat and grease pan with oil.
- Fry fish fillet for 3-4 mins (cooking time depends on thickness of fillet).
- Turn fillet over and pour butter sauce over it. Cook for another 2-3 mins.
- Remove fish from pan and stir-fry broccoli in butter sauce for 3-4 mins.
- Dish up and serve together with fillet.
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.
- 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
- 250 gm noodles / beehoon / mianxian
- 100 gm leafy vegetable / xiao bai cai / shanghai green
- 10g m goji berries
- 1 shallot
- 10 gm ginger
- 100-150 ml hua diao wine
- 100-150 ml water
- 25 ml light soy sauce
- 10 ml oil
- Pinch of salt
- Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
- Slice shallot into thinly and slice ginger into pieces
- Add oil to pot and stir-fry ginger and shallots until fragrant
- Add in marinated chicken and fry until chicken is almost cooked
- Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
- Reduce heat and add in goji berries to simmer for 5 mins
- Add in remaining soy sauce and salt to taste when chicken is cooked.
- In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
- Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.
This must be one of the most costly kitchen appliance ever – priced at SGD $2,320. The big price tag that will have most people reeling and resisting. However, given that it can replace 12 appliances and can do wonders – allowing newbie cooks, husbands and even children to easily whip up tasty and healthy dishes. It’s no wonder that this machine is flying off the shelves despite it’s price.
I was already aware of this product last year when a friend invited me over to her place for a demo session and boy was I impressed – this machine grinds, blends, cooks, stir-fries and kneads. If it can airfry and bake… it will be perfect! But it’s already close to perfection.
Since I was going to move house in late June and was going to have a full kitchen with ample counter space, I made the decision to get a set and frankly I haven’t regretted.
It’s been ages since I have blogged about my cooking – not because I have stopped cooking but just distracted with other things going on and also I was cooking a lot out of my new kitchen tool – the Thermomix. This German made kitchen appliance is rather costly but given the amount of functions it can do – I think it rather justifies the expensive price tag. I will write more detailed separate post.
Recently there was a video about how to prepare fried pork chops the Ding Tai Fung way and usually that comes accompanied with egg fried rice so last night I was watching some fried rice videos and the idea of cooking fried rice stuck and I just happened to have some leftover rice in the fridge.
Ingredients (serves 1)
- 2 lap cheong sliced
- 1/2 cup cooked cold overnight rice
- Spring onion
- 1 tbsp oil
- 2 eggs lightly beaten
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- 1 tsp oyster sauce
- 1 tsp water
- Pinch of pepper & salt
- Heat pan and add a little oil and add in lap cheong to lightly pan fry and extract the oil. Line a plate with paper towels and dish out the lap cheong to soak up the excess oil.
- Pour eggs into the pan and scramble until about 70% cooked then add in the rice and break up any clumps.
- Add some minced garlic and handful of spring onions – stir fry together to mix eggs and rice. Flatten rice in pan and let it cook for a while on high heat then stir-fry the rice.
- Mixed all the sauce seasoning and pour over the rice – mixed evenly and continue to cook until rice is dry enough for your liking.
- Serve hot.