What you need:
Heat up oil in wok. Add in minced shallot and garlic, cook until fragrant. Season with some salt first, to avoid seasoning later as it might be clumpy in rice. Break the egg into the wok and fry it together until almost cook. Add in the cold, overnight rice. Stir-fry all together until cook. Season with pepper and serve. It’s a must for me to eat it with tomato ketchup as the taste blends together.
Another recipe with Chinese Chives (kau choy) which hubby concocted ^.^
What you need:
Heat up some oil in wok and add a dash of salt. Add in prawns and cut chives, stir-fry a bit. Whisk eggs and pour the batter in, frying it a bit. Add in water once the eggs look scrambled. Cover with hood and bring it to a boil in medium heat. Season with salt and pepper to taste. It is ready to be served.
What you need:
This is a simple fried egg recipe but with an added ingredient, Chinese Chives, also known as kucai in Hokkien or kau choy in Cantonese.
Whisk eggs, season with salt and pepper then add a little cornflour. Add in the cut chives and whisk all together. Set aside. Heat up some oil in wok. Whisk eggs and pour the batter into wok. Fry the eggs with chives until cook and it is ready to be served immediately. As simple as A B C.
What you need:
Heat up some oil. Add in garlic and onion, stir-fry until fragrant. Add in tomato and pineapple, stir-fry for another 2 to 3 mins. Pour some tomato sauce and water. Let it simmer until the tomato starts to break. Taste it to ensure the gravy tasted just right for you, adding tomato sauce if it’s not enough. Season with sugar and salt. Add a little cornflour to thicken the gravy if you like. You can serve this as a gravy for deep fried fish or meat balls.
My angels love this! Mind you, they can’t take spicy food ;-) When it comes to curry powder, it has to be Baba’s… it’s the only brand they like. It has the right curry taste with the right spices and also smells great!
What you need:
Clean fish fillets. Sprinkle some salt all over it. Dip fillets into the curry powder, making sure it’s fully covered. Marinade it for at least 2 to 3 hours.
Once ready, you can either pan-fry it or fry in wok. I opt for wok, with a little oil, fry it over low heat slowly but surely until it’s cook and brownish with crispy look.
A simple yet yummylicious recipe!
Taken from The Malaysian Women’s Weekly November 2004
Preparation: 40mins, steam: 45mins, serves 5
Ingredients A
Ingredients B
1. Line the bottom of a 21 cm square baking tray with greaseproof paper. Oil the sides of the tray. Set aside
2. Heat oil in a pan and stir-fry onion for 2 mins or until fragrant. Add curry paste and mix well for 1 min
3. Add chopped chicken, salt, pepper and sugar. Stir-fry for 2 – 3 mins or until cooked. Sprinkle cornflour over and fry for another 30 secs. Dish out and allow to cool
4. In a mixing bowl, combine Ingredients B. Using an electric mixer, whisk all ingredients at high speed for 10 – 15 mins until mixture is firm
5. Pour half the batter into the prepared baking tray and spread half of the cooked meat mixture on top. Steam over rolling boiling water for 10 – 15 mins
6. Remove from the steamer and pour remaining half of the batter over the cooked mixture. Spread remaining meat ingredients over. Return to the steamer and steam for another 20 mins
7. Allow to cool before cutting into small squares and serving with chilli sauce
Taken from the Malaysian Women’s Weekly November 2004
Preparation: 2 1/2 hrs; serves 3 – 4
1. Pour yoghurt into a muslin-lined strainer. Allow to rest for at least 2 hrs, squeezing the cloth until most liquid has been drained from it
2. Pour drained yoghurt into a mixing bowl. Add caster sugar and using an electric blender, mix sugar and yoghurt until sugar is dissolved
3. Add lemon juice and mix again. Add F&N Evaporated Milk and continue mixing for 3 to 5 mins
4. Pour 3/4 of mixture into a glass bowl. Set aside. Add coffee to the remaining 1/4 mixture in the mixing bowl. Pour into mixture in glass bowl. Allow to set in the fridge for at least 3 hrs. To serve, top with sliced fruits
