Bacon wrapped Okra

Here you go, I was attracted by Terri's Okra & Belly Pork Rolls . Immediately I thought of, why not try bacon wrapped Okra. The reason is, SIGH! I hardly goto market to buy fresh belly pork, i dont even have mirin at home.. the fastest way is use frozen bacon, to wrap my fresh okra! :D

It tastes really good, not dried at all. One Bite on the roll, chewy on the bacon but crunch & fresh inside. (argh, whatever description).

I cook some garlic fried rice as well. Pretty easy, Lightly browned the garlic, dish up, use the same wok/pan, immediately put in the rice and throw in an egg and quickly stir n mix. Sprinkle some salt & Pepper. Finish up with fried garlic & cut shallot. Ready to serve.

Ingredients

1 pack of okra

1 pack of frozen bacon

Method

a) Blanch the okra until just cook. dont cut any ends. Leave it cool

b) Roll each okra generously with bacon! :)!!!! I use 2 bacons for each roll.

c) Use a pan, no need put cooking oil, just line up all the okra wrapped with bacons and cook. Constantly turn around to prevent burnt on each side. Dish up, slice half and ready to serve.

Hawaiian Baked Rice

I found that the key to any of the baked rice is " The rice". Make sure the cooked rice is cooked with chicken stock ( homemade or Swanson brand is good), plus some butter n garlic , so nice.

Ingredients
1 1/2 cups uncooked rice
enough chicken stock to cook rice. If you dont have , use plain water is ok.
5 garlic cloves
1 can pineapple , diced
4-5 slices of ham, cut square
20 g butter
1 cup mushroom soup
shredded mozzarella cheese (150g) ( I obmit this)
shredded cheddar cheese (150g)
salt & pepper to taste

Method
1. wash n rinse the uncooked rice until clear.
2.In a heated sauce pan, melt the butter, and add in washed rice, add salt & Pepper, keep stir until the water is dried up. off fire.
3. Transfer the rice into rice cooker, add in sufficient stock , and cook. (note: dont put too much water to cook, because when pineapple is mixed in, the pineapple will have some juice , and mushroom soup is smear on, more liquid here)
4. When the rice is cooked, stir in pineapple and cut ham.
5. smear some mushroom soup on top, layer with cheese, follow by some pineapple n ham.
6. Baked the rice at 200C for 20 - 25 mins or until just slightly brown.


Butter melting..

Butter rice ..

Garlic Butter rice. More garlic if you like to enhance the flavour, next time I will sprinkle some garlic powder too!

smear some mushroom soup on top. make sure the soup is not too watery.

slurp!

Mixed Grain Rice Balls

I don't wish to change the norm, I mean this pearl rice balls are originally make with white glutinious rice, However....I have tried my best to search for glutinous rice, again, my mum keep searching for me, can't find it, went to grocery store, they sell like 5kg! my goodness, I only need 70g ;p

I used mixed grains, mum said it is a bit hard, better use jasmine rice . whatever it is, I will keep this recipe , and to impress frens next time! quite yummy !

I took this recipe from Lydia Teh - my Kitchen , I changed a bit , I added some prawns for more springy texture.

Ingredients:

70g rice (mixed grain or glutinous) , soaked overnite for mixed grain

1 T cooking oil

100g minced pork / chicken

100g minced prawn , another 50g cut prawns for stuffing

1 stalk green onion , chopped

few cloves garlic , minced

few slices gingler, minced

1 T corn flour

1 T oyster sauce

1 T cooking wine

some black pepper

1 t sugar

Method

1. soak the rice with water and 1 T of cooking oil for at least 4 hours & above.

2. Mix all the sauce & minced garlic/ginger/chopped onion in a ball.

3. Mix both all the meat together and marinate well with [2] and put in fridge for 1 hour.

4. Roll each ball and stuff with some chopped prawn and put aside.

5. Cover each ball with rice.

6.Ready the steamer , and lay with some vege / baking paper on.

7. Steam at high fire for 30 minutes. In between, open the lid, sprinkle with some water on the balls.

Use a spoon to scoop the meat, roll it in 1 hand, then pad with some rice with another hand, then use 2 hands to shape in between the palms.

Cover the balls with rice.

After steam..

I will make another version with glutinous rice!

Pineapple Fried Rice

This is one of my 'wanted' listssssssssssssssssssssssssss .... for long. I like fried rice, dont you? once a while , we want something easy & yet 'special'.

This is another very easy & delicious fried rice to prepare.

I went to Gaya street (Famous sunday market in Town) that morning, and was eagerly hunting for pineapple! To my surprise! those stalls are not having much pineapples leh! and also, mostly are as green as The Grinch! I dont want to pick a sourish pineapple for my rice. Luckily ah yung spotted a smaller version of ripe pineapple! very 'heong' (fragnant) and its only RM 2~ I like the colour of the flesh, so orangy-yellow, so vibrant .

Recipe = Greg&Nee's Pineapple Fried Rice

* Thanks Nee! "Hen Hao Chi" ha ha

I think the key ingredient here is the curry powder ( & may be the fish sauce)! It gives a 'kick' to the overall rice! so nice! so yummy! I only put 1 teaspoon, might afraid my sis unable to take too hot, but hey, next time I will increase more powder ;p

Now I m thiking, how nice if I have pot of steaming hot Tom yum Gung while I m eating my rice.

some pics from Noodle Hse at Pavillion, KL. this is a Thai restaurant. Very delicious/


big prawn

Then ended with a sweet dessert ; ) I dont like the mango glutinious rice in KK, very 'fake'. this is so flavouble, and guess what, the rice is still warm.

Shanghai Vegetable Rice

This is another fairly easy 1-pot-dish to cook ! Follow the steps, stay close to the tips given by the author, then here you go.
Yes, I believe Tips are very important. They are sort of hints-to-success too ! hahaha (Crap denise!)
Whatever it is, this is very Hou-Sek (Yummy) . my sis had 2 bowls, my rebellious sis remember?! hahaha, and I had 1 big bowl ( not the bowl in the picture, but bigger)


Recipe: Terri's Shanghai Vegetable Rice
[note: Terri! I din't go back read your comment, and used Chinese cabbage! hahahhaha, er, next time, I changed my vege to the very dark green leaves n white stems]
I used 1 tin Swanson Chicken Stock..
I cooked 1.5 cup rice
I fried the rice on wok before transfer to rice cooker. Initially I didnt want to fry my rice, as thought it could be oily. However After I fried the vege, there's no oil in the wok! so, why not just give a try , to fry the uncooked rice, until the water from the washing rice almost dry up, off fire, and transfer to cooker.

Then U pour the chicken stock, as well as the gravy from the fried vege. It's brown colour. No I din't use soya sauce / oyster. It was from the burnt sausage on the wok surface, which I continued fry my garlic and vege after I pan-fried the sausage.

Once the rice is almost finished cooking / bubbling (about 10 minutes later).. spread the vege and chinese sausage on top. ( I forgot to sprinkle some salts on the rice) but the taste is just right! I slightly cooked my vege with bit more salt... and also the sausage is very tasty.. so I think it's okay not to sprinkle addtional flavour on the rice .

I came across with another close-to-this-version 's recipe.

That is "Kai Lan Chinese Sausage Rice"
All you need is Kai lan, Chinese sausage and some soya marinated chicken pieces. and it's all cook in the rice cooker! I will try this! Let see how it goes

Claypot Chicken Rice II

I am jail-free for 2 days. I am taking 2 days off from work.

I decides to spend extra 2 more days with my sis, before she goes back to KL this Saturday to continue her school semester. ok, in a nutshell! 2 more days for my sis to become my guinea pig.

my 2nd attempt on claypot chicken rice. 1st was quite darken done. So after seeing 2 shifu's recipe.. my sis says, Ah Tng, urs is better than Foh Sang one! ( WOWW!! hahaha :D x100 )

I tell u, I quite dislike going to eat at Foh Sang Claypot chicken rice, because I know that is not my tongue's standard. but!! my dad just can't think of any place to eat claypot chicken rice ( and He quite missed that food)... so we always had no choice but togo there.

References

Terri's Chicken Claypot rice

Nee's Claypot Chicken rice with salted fish

I only have 3 claypots at home with 3 different sizes. Small, medium, big. Mum used the big to boil chinese medicine. and I bet the one that I'm using now also one of her medicine pots! argh! doesnt matter.

my sis, whom always in a Fear Factor condition when comes to eating my food! hahahaha, make it this way, she swallow whatever I cook. Sometimes wolf down food that I cook too!

Loh-Mai-Gai (Steamed Glutinous Rice Chicken)

I have this recipe (Precious Pea BloG) with me " AGES " ago ! I'm just too lazy to try out and yet so tempted on it !!!! I did few research... and apparently This one is more "open-secret" than the others... and also this one is more Malaysian flavour.

Everytime When I found some great recipes online, I will print it out and file it away=p The thing I hate most is, if I dont make it oneday, it will forever keep running in my memory! which make me so tired & irritating la~ my mind keep on thinking about it only! hate it!

So In-order-to-get-rid-of-this-Loh-Mai-Gai in my mind.......... I decided to MAKE IT TODAY! *LOlz*

I amended the recipe a bit ... I subsitute Chinese Sausage with Chinese Dried meat~ haha, same flavour what... =p~

Ingredients ( For 4 persons)
1 Bowl Glutinous rice + 1/4 bowl of plain rice
Few Chinese Mushrooms ( Soaked)
1 Piece Dried meat ( Cut into half, 1/2 slice into stick..1/2 cut into dices )
1 Piece of chicken maryland ( Deboned)

Marinate the Chicken for 1/2 hour
( t = teaspoon ; T = Tablespoon)
1/2 t cooking wine
1 t sesame oil
1 T ginger juice ( I used Minced ginger)
1/4 t oyster sauce
1/4 t light soya
1/2 t sugar
sprinkle of pepper.
* My marinating are quite in small portion due to small amount of Chicken pieces)

Special Sauce for cooked Glutinous Rice
1 T cooking oil ( Use lard oil if u have)
1 t oyster sauce
1 t sugar
1 t dark soya
1 t light soya
1 T ginger juice ( I used minced ginger)
sprinkle of pepper

1. Soaked the Glutinous rice for overnight.

2. Drain the rice & steam for 30 minutes.

3. When the rice is steamed, mix the sauce & diced dried meat into it. Stir well.

Yeah.. I added diced dried meat into the rice, so enhance the flavour.

4. Put mushroom on the most bottom ( so all the flavour will go into it) , but here, i brush the mushroom with a bit of the glutinous special sauce. Then follow by all the meat. Lastly put the rice on top.

5. Steamed at 40 minutes! Wow.............. what else.... eat la now ! =p

I told Kylie, this pic looks like Steamed Abalone Glutinous Rice. *HAHAHA*

Claypot Chicken Rice

Perserved Chinese Sausage (Lap Cheong) . HAhaha ! I still remember Last Sunday morning, the first thing I woke up from sleep was to call my mum....

me: Hawlo, Maa where're you ?
mum: on the way to Gaya Street.
me: OOh! help me to buy some Lap Cheong eh
mum: what?! you're in KL now! What for u need that!
me: I want to cook "Sa-Pou-Gai-Fan" when I'm back!

...... my mum was like, whatever......




Ingredients (Provided by both JaneshiAk & another aunty)
1 cup uncooked rice. Washed & soaked for at least 2 hrs
1 cup water
1 Chinese Sausage. (Sliced or diced, as u like)
some salted fish
1 Tablespoon dark soya
pepper
Green Onion for garnishing.
2 Shallots & 2 Cloves Garlic (Diced)

1 cup marinated chicken (I debone the chicken).
*Chicken can be marinated with some Light soya, Dark soya, Sesame oil, Chinese Cooking Wine, pepper*

1. Pan Fried the diced salted fish until crispy & golden. Dish up.
2. Use the remaining oil, pan fry the minced shallots & garlic until lightly brown, put in the uncooked rice, stir fry a bit, and mix 1 Tablespoon of Dark soya. Off from fire.
3. Transfer the rice to Claypot, add in 1 cup water and cover and bring to boil at small fire.
4. When the rice is cooking in the pot, pan fried the Chinese Sausage, and the chicken separately. * Dont over cook the chicken, just stir fry a bit only. *
5. WHen the rice is still cooking, and holes are formed on top, spread the half-cooked chicken (together with gravy), chinese sausage & salted fish, and continue to cook for another 15 minutes.
6. Keep an eye on the rice, make sure the rice is dry, cooked. Sprinkle spring onon & some salted fish again when it's ready to serve.

Garlic Fried Rice with Prawns

ok.. Here it Goes.. Thanks to Amy Beh's Recipe ! also Thanks to my deArest JaneShiAk for lending me the book =p * monkey tail *

Ingredients (recipe for 2 )
2 eggs
1 cup oil for deep frying
2 Tablespoons sesame oil
1 Tablespoons grated Fresh Ginger
2 Tablespoons Coarsely chopped garlic
2 cloves garlic, sliced
8 piece of medium prawns (marinate with bit of chinese cooking wine & salt& dash of cornstarch)
Seasoning
1/2 tsp salt
1 Tablespoon Oyster
prinkle of pepper
1/2 tsp fish sauce/ light soya sauce
Methods

1. Heat the oil in a wok, deep fry chopped garlic until lightly golden brown and crispy. Remove and leave aside. With the remaining oil, deep fry sliced garlic until golden brown and Dish out.
2. In a clean wok, stir fry prawn a bit... until almost cook, dish out and leave aside.
3. In a clean wok, 2 tablespoons of oil, add grated ginger and fry until fragant, stir in rice and mix in the seasoning. Toss well and fry until rice is heated throughly.
4. Push rice aside, add in 1 tablespoon sesame oil, break in the eggs and fry a bit, and cover eggs with rice and toss well to combine.
5. Put in prawns to fry a bit, and add in pre-fried chopped garlic. Dish out.. and serve with some sliced crispy garlic!

Verdict: First time I fried rice with "grated fresh ginger" . And I found it enchanced the flavour by a lot!!!! I really love it... even my sis too!! Hehehe..