Mushroom and Char Siew Fried Rice

My husband brought back a packet of fresh Shiitake mushroom instead of dried Shiitake per my shopping list. Not knowing what to do with it, I just add it to the fried rice. It was not bad at all. It’s quite tasty with the combination of char siew (Chinese roasted pork), egg and fresh Shiitake mushroom with rice. Here comes our simple lunch on Sunday. 

Mushroom and Char Siew Fried Rice

Serves 2

Ingredients:
1 cup of rice, rinsed, cooked in rice cooker and cooled
2 eggs
1 piece of char siew (about 8cm length), sliced and chopped into small pieces
8 pcs of fresh shiitake mushroom, rinsed and sliced
1 tbsp of chopped garlic
1 stalk of spring onion, chopped
cooking oil
light soy sauce to taste

Steps:

1. Heat up oil in a wok. Scramble the eggs and dish out.
2. Heat up oil in the same wok, saute the char siew. Add mushroom and garlic. Stir-fry till fragrant.
3. Add cooled steamed rice. Sprinkle the rice with light soy sauce to fry till fragrant. Toss in the scrambled egg. Fry till you observe the rice is "jumping" in the wok. Dish out.

Roast Chicken with Nando's Sauce

This is the meal that I cooked for 2 consecutive Sundays. With these 2 meals, my bottle of Nando’s Peri-Peri sauce was finally used up. That was one of my goal. Another target was to complete my other house chores while the chicken was roasted in the oven. I’m now a multi-tasking mom, hehe…

Roast Chicken with Nando's Sauce

Serves 2

Ingredients:

2 chicken thighs, deboned and excess fat discarded
2 potatoes, peeled and cut into chunks
1 carrot, peeled and cut into chunks
6 fresh button mushrooms, quartered
1 yellow onion, peeled and diced
2 tbsp of olive oil

Marinades:

3 tbsp of Nando's Hot Peri-Peri sauce
3 cloves of garlic, peeled and minced
1 tbsp of light soy sauce
dashes of black pepper powder

Steps:

1. Make tiny holes over the chicken thighs with fork. Marinate the chicken thigh for 3 hours.
2. Boil the carrot and potato for 3 minutes. Drain and set aside.
3. Sprinkle 1 tbsp of olive oil in a baking tray. Arrange the onion, potato, button mushroom and carrot. Sprinkle another tbsp of olive oil over the vegetables.
4. Arrange the chicken on top of the vegetables.
5. Roast the chicken in the preheated oven under 200 deg C for 40 minutes. Next, increase the temperature to 240deg C and roast the chicken for another 8 minutes. Note: My oven requires higher temperature to brown the chicken. You can adjust accordingly.

I'm Back!

Hello friends! Thanks for those who left me messages and send me emails. Finally I'm back to blog. We were so busy welcoming our little girl to our family. I was away for good reasons, don't worry. I'm fine. :)

My baby girl is 2 months old now. With her around, I can hardly spend time to dish up my home cooked food, what's more to photograph it. I don't mean to quit cooking and blogging. My passion in cooking will never die. Just for the time being, I stick to simple food that is cooked in slow cooker. I rely on slow cooker to prepare a pasta sauce, meat sauce, and soups. 

I'll share some simple cooking. Hopefully I'm able to capture some food photos over the weekend. 

Vegetable Yogurt Curry 蔬菜咖哩

I've been seeing quite a lot of people using yogurt to replace coconut milk in curry. So, I gave it a try and it didn't disappoint me. In fact, yogurt's natural sourness is very suitable to the curry.

In this curry, you can find five colors of vegetables in it. Purple from the onion and eggplant. Yellow from the potato. Green from the okra, green chili and mint leaves. Red from the tomato. White from the fresh button mushroom. I'm very satisfied with my meal with only the curry and steamed rice.

Vegetable Yogurt Curry 蔬菜咖哩

Serves 2-3

Ingredients:

1 potato, peeled and cut into pieces

1 round purple eggplant, cut into wedges

half of tomato, cut into wedges

2 green chili, cut into 2cm length

4 okra, cut into half

2 button mushroom, cut into wedges

8 pieces of vegetarian mutton

half onion, peeled and chopped

4 tbsp of yogurt

500ml of vegetable stock, from the potato boiling water

fresh curry paste

cooking oil

Seasonings:

light soy sauce to taste

sugar to taste

Steps:

1. Bring a pot of water to a boiling point. Add half tsp of salt and a tbsp of cooking oil. Blanch the okra and set aside. Then cook the potato till soft. Retain 500ml of the vegetable stock.

2. Heat up enough oil in a wok. Saute onion till fragrant. Add fresh curry paste to saute till oil is separated.

3. Add eggplant and vegetable stock. Bring for simmering.

4. When eggplant turns soft, add all other vegetables and vegetarian mutton to mix well. Bring it for simmering.

5. Add yogurt and seasonings to taste.

6. Garnish with mint leaves and serve hot with steamed rice.

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签

Last few days, as usual, I targeted to clear the fridge. Hence, I used up whatever ingredients in the fridge to come out with this fried noodle. Never expect under such circumstances, I could discover a new finding. I found out that Chrisphead Lettuce tastes very good in fried noodle. To proof the finding is right, I even tried it in fried rice. It didn't fail me. The fried rice turned out great too.

Another ingredient that contributed to this fried soy bean noodle is the fried chicken strips. I used it as Protein substitute to prawn. That's a new flavor that I love. It's never too late to know the ingredients, the cooking styles and the flavors that suit your taste buds. That's the fun I got from cooking. 

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签
Serves 4


Ingredients:
250gm of dried soy bean noodle
lettuce, cut into strips
1 chicken breast, skinned, deboned and cut into strips
bean sprout
1 stalk of  spring onion
1 tbsp of chopped garlic
2 eggs
cooking oil

Seasonings:
2 tbsp of oyster sauce
2 tbsp of light soy sauce
1 tbsp of chili paste
1 tsp of dark soy sauce
1 tsp of sesame oil

Marinades for the chicken:
1 tbsp of light soy sauce
dashes of white pepper powder

Steps:
1. Marinate the chicken strips for 20 minutes.
2. Bring a pot of water to boil. Add a tbsp of oil in the water. Cook the soy bean noodles till soft. Drain and set aside.
3. Heat oil in a wok, scramble the eggs. Set aside.
4. Heat 3 tbsp of oil in the same wok. Fry the chicken till golden yellow. Add garlic to saute.
5. Pour in the noodles and the seasonings. Mix well till the noodles is coated with the sauce.
6. Add bean sprout to stir fry.
7. Toss in lettuce, scrambled egg and spring onion to mix well.
8. Dish out and serve hot.