Tuesday, November 29, 2011

Sausages Rice 腊味饭

I learned this recipe from a Taiwanese cooking show. I memorized the cooking steps and finally tried it myself last Saturday. I omitted the soy sauce per the original recipe since the sausages were already very salty. With lots of fried shallots, leeks and juices from the sausages, the rice tastes so delicious! Beware that the liver sausage is very salty. Luckily I added just one.

Sausages Rice 腊味饭
Serves 2

2 Chinese sausage
1 Chinese liver sausage
3 chicken cocktail
1 cup of rice
1 stalk of leek, use only the white portion
10 shallots
1 tbsp of oil

1 tbsp of Shao Xin wine

some chopped spring onion

1. Rinse the rice. Pour it into the rice cooker. Add water up to 1 cup level as per the indicator. Drain water into a bowl and set aside for later use.
2. Make a few shallow cut on the Chinese sausage skin.
3. Put all the Chinese sausage in a non-stick pan. Pan-fry to remove excess oil from the sausage.
4. Add some oil to the pan. Add the shallots. Half way of doing this, add chicken cocktails to pan-fry together till you brown the shallots. Off the flame.
5. Mix the fried shallots to the rice. Arrange Chinese sausages and chicken cocktails on top of the rice. Select the quick cook mode and start the rice cooking process.
6. 3 minutes before the rice cooking is done, mix up the leek with the rice and let the rice continue to cook.
7. When the rice is cooked, sprinkle a tbsp of Shao Xin wine and stir the rice. Remove the sausages. Keep the rice warm for another 5 minutes.
8. Slice the sausages. ( I remove its external skin).
9. Serve the rice with sausage slices. Garnish with some chopped spring onion.

Thursday, November 24, 2011

Sweet Potato Dessert 番薯糖水

This is a fuss-free dessert. Everyone can cook this. To cook this, you can either dump everything in a slow cooker or to cook it on the stove.  I prefer the latter. It won't take very long as the orange sweet potato turn soft very fast.

Sweet Potato Dessert 番薯糖水

300gm of orange sweet potato
1 piece of ginger, about 2 thumb-sized, bruised
6 pandan leaves, tied into knobs
1200 ml water
Brown sugar to taste.

1. Peel the sweet potato. Use "cut & tear" method to prepare the potato into bite-size. This will create uneven surface to the potatoes which will increase its surface area to shorten the cooking time.
2. Bring water to boil in a pot. Add in the pandan leaves and ginger to simmer for 5 minutes.
3. Pour in the sweet potato and let it simmer under medium heat until it turns soft.
4. Season with brown sugar about 15 minutes before the dessert is ready. Let the dessert cool down a bit in the wok (with cover) before serving.

Sunday, November 20, 2011

Banana Milkshake 香蕉奶昔

Do you have leftover ripe bananas? Instead of making banana muffin or banana cake, you can turn it into banana milkshake. That was what I did. The ingredient is so simple, just banana, fresh milk and honey (optional). You can add a scoop of vanilla ice-cream to replace honey. I believe it will taste more delicious.

Banana Milkshake 香蕉奶昔
Serves 2 to 3

2 ripe banana, peeled and sliced
200ml cold fresh milk
1 tbsp of honey or a scoop of vanilla ice-cream (optional)

Put everything in a blender and blend into smooth liquid.

Monday, November 14, 2011

Fried Red Rice With Minced Pork 红米肉碎炒饭

A simple way to whip up a balanced meal is to combine all essential source – carbohydrate, protein, vitamins & minerals and fats. Fried rice is one example. I cook quite a lot of it recently, and I haven't get bored of it yet.

Fried Red Rice with Minced Pork 红米肉碎炒饭
Serves 2

3/4 cup of white rice
1/4 cup of red rice
3 heaped tbsp of minced pork, marinated with a tsp of light soy sauce and dashes of white pepper powder
2 eggs, cracked in a bowl
1 Romaine lettuce, root discarded, rinsed under running water and cut into strips
100g Enoki mushroom, root discarded, cut length wise into half
1 tbsp of chopped garlic
Cooking oil

Light soy sauce

1. Mix up the red rice and white rice. Rinse and cook in rice cooker. Once cooked, cool it down.
2. Heat up oil in a wok. Scramble the eggs and set aside.
3. Heat up oil in the same wok, fry minced pork and get it separated.
4. Add garlic and sauté till fragrant. Add Enoki mushroom and the scrambled egg. Mix up all the ingredients.
5. Add cooled steamed rice. Add light soy sauce and fry till fragrant. Toss in the lettuce, mix well and of the flame.

Wednesday, November 2, 2011

Pork Lard (Air-Fryer Recipe)

Ever since I started to post a few simple recipes cooked with Air-Fryer, I receivd quite a number of emails and comments from time to time. Thanks to all my readers who's willing to try out my Air-Fryer recipes. I’m glad you loved it. Regarding to your enquiries, I’m sorry to say that I have very limited time to reply one by one. I’m new to the Air-Fryer too, but I’ll try my best to explore more about it. Thank you for your support. I appreciate fellow friends who shared with me the useful tricks.

What I’m going to share with you today is not a dish, but a dish complement instead. It’s the pork lard, non-halal food.

During a time when cleaned up the freezer, I found a box of left over raw pork belly. The pork belly was too fat that I didn't want to use it for my cooking. So, I thought off making pork lards with the air-fryer.

To make this, you just have to cut the pork belly into small pieces. Then, arrange it in the airfryer basket. Fry it under 180 deg C for about 15 minutes or more (depends on the size of the pork belly). The pork belly is now turned into golden brown pork lard, like this.......Next, you can use it to garnish your dish or to delish up your fried noodle.


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