or keh pui

"Black chicken rice"

Method is the same as the lap cheong fan, but substitute lap cheong with chicken marinated with light soya sauce, dark soya sauce, salt, pepper and garlic.

link to lap cheong fan:
click here

mixed vege kai pah fan

Ingredients:
A.
1 cup of mixed vegetables
1/4 cup of rice
3/4 cup of water
2 teaspoon butter
2 cloves garlic
salt and pepper
light soya sauce


B.
1/2 piece of chicken keel (deboned)
salt and pepper for seasoning

Preparation:
Season chicken with salt and pepper.

Method:
1. Cook ingredients A together in a rice cooker (yes, put everything in and cook)
2. 'Grill' the chicken on a non stick pan.
*no oil is needed
3. Serve with the rice.

Serves 1

another simple dish that i enjoy cooking (and eating). the grilled chicken is my favourite though. no oil, less fat, and it tastes much more juicy compared to deep frying (even though chicken keel is used).

mixed vege indomee

Ingredients:
Indomee
1 cup of mixed vegetables

Method:
Cook the indomee according to the instructions on the packet, and add in mixed vege.

Serves 1

-.-" it's a simple meal for everyone. needless to say a 3 year old can cook this :)

"mun fan"

Ingredients:
1 chicken keel
1 cup of mixed vegetables
3 button mushrooms
2 cloves of garlic
2 cups of water
oil
dark soya sauce
light soya sauce
cornflour
salt and pepper
rice for 2

Preparation:
Slice the button mushrooms.
Mince the chicken.

Method:
1. Stir fry the chopped garlic.
2. Add sliced mushroom and minced chicken when garlic is fragrant.
3. Stir fry until cooked. Then, add mixed vegetables.
4. Pour in 2 cups of water.
5. Bring to boil. Add in salt, pepper, light soya sauce and dark soya sauce to taste.
6. Thicken the sauce with some cornflour.
7. Bring to boil.
8. Pour the sauce over the rice.

Serves 2

This was my meal for today. lunch was with noodles, dinner was with rice :)

Tips:
"lam pui" is best eaten immediately because the rice might get soggy. The rice can be substituted with noodles or koay teow. it is something like wat tan hor. an egg can be added to the sauce once it is cooked. it will make the sauce thicker and smoother.

lap cheong fan

Ingredients:
1/4 cup rice
3/4 cup water
1 lap cheong
1 mushroom
1/2 cup mixed vegetables
2 cloves garlic
oil
salt and pepper

Preparations:
Slice the lap cheong and mushroom into thin slices
Chop the garlic

Method:
1. Stir fry the lap cheong and mushroom with the garlic.
2. Pour rice, water, mix vegetable and the stir fried ingredients into a rice cooker.
3. Add salt and pepper to taste.
4. Cook until rice is soft and tender.

Serves 1

if there is a dish i'm good at, it's this :p it is basically a pour-everything-in-and start cooking meal. if the stir frying part is too troublesome, just skip that step. stir frying before cooking will bring out the taste and smell of the lap cheong and mushrooms. to add a little variety, add an egg on top of the rice when it's cooked and stir the rice. it will give a feel of 'sa pou fan'. light soya sauce and dark soya sauce can be added but be sure to reduce salt.

Tips:
Some quarters claim that the lap cheong's skin is not exactly pig's intenstine's skin. they use some kind of plastic instead. so it's better to remove the skin before slicing it.

simple chicken rice

Ingredients:
1 part of chicken (keel or drumstick)
1/4 cup of rice
2 tablespoon of oil
salt and pepper
water

Preparation:
Season the chicken with salt and pepper and cut it into pieces.

Method:
1. Put rice, water, oil, chicken, salt and pepper into a rice cooker.

Serves 1

this method is very simple for a complicated chicken rice dish. just dump everything together and cook. but the chicken rice didn't turn out the way i wanted. the reason is i forgot about ginger and pandan leaves. these ingredients are important to make the rice fragrant. and the rice should be constantly stirred while cooking but i didn't. anyway, the chicken rice still taste nice even though it's not up to my expectation.

Tips:
Be sure to put in a piece of old ginger and some pandan leaves.
Constantly stir the rice while cooking.
Cooking rice for one serving would be very wasteful for the conventional rice cooker without the non stick base because the rice will tend to stick to the rice cooker.

indomee pattaya

Ingredients:
indomee
1 egg
2 button mushrooms
1 slice of ham
salt and pepper
oil

Preparation:
Dice or cube the button mushrooms and the ham.
Beat the egg with some salt and pepper to taste.
Cook the indomee beforehand.

Method
1. Heat up some oil in a non stick pan and stir fry button mushrooms.
*do not put too much oil coz the ham has alot of fat
2. Once the button mushrooms become fragrant, add in ham
3. Add the beaten egg.
*turn to low fire.
4. Do not flip the egg. Cook only one side. When the egg is almost done with some sticky and moist egg on the top part, put the indomee on the middle.
5. To make it pattaya style, cover the egg and the indomee with a plate, then turn the pan upside down.
6. Serve hot.

Serves 1

This was my instant lunch. it has what a complete diet asks for. sausages, meatballs, or fishballs can be used instead of the ham. since i have leftover ham and button mushrooms from the mushroom cream, i used mushroom. it can be substituted with other vegetables but make sure the egg can hold them together in an omelette.

Tips:
for those who do not bother about the way your food looks, forget bout the pattaya style, just cook the egg as an omelette :p

mushroom cream

Ingredients:
1/2 cup of button mushrooms
1 whole chicken keel (breast)
1 cup of milk
2 1/2 cups of water
2 tablespoons of cornflour
2 teaspoon of Italian seasoning
some butter for stir frying
salt and pepper to taste

Preparation:
Season the chicken with salt and pepper.
Dice or cube the button mushroom depending on preference.
Mix milk with cornflour.

Method:
1. Bring water to boil and put in chicken.
2. Remove chicken when it is 3/4 cooked. Leave it too cool. Save the broth.
3. Cut the chicken into small pieces (almost the same size as the mushroom).
4. Stir fry the button mushroom in a saucepan.
*butter burns easily!
5. Add in chicken and add in salt, pepper, and Italian seasoning. Bring to taste.
6. Once done, pour in the chicken broth and the milk. (make sure the corn flour is well stirred)
7. Bring to boil. The soup will thicken so keep on stirring.
8. Add salt and pepper to taste.
9. Serve when the soup thickens.

Serves 4

This is a simple dish which i tried. it's easy to make and it's cheaper than the campbell's soup in the tin. i'm not a fan of ang moh creams so i ate it with macaroni. but i recommend having it with the shell type of pasta coz it can hold more cream :p

Tips after trial and error:
Simmer the cream longer to bring out more taste. i had this for 2 days and the taste keeps getting better everytime i reheat it :p

welcome

this web log is created due to my interest in food. in this blog, i'll be more neat and tidy, and going as detailed as possible.

"food is life's greatest pleasure" - dreamachine