ABC Fried Rice

Just a quick lunch I made for Gregg today. He went to see an Eye Doctor for a check up, and I was busy checking my emails and wrapping the cherries. I have leftover jasmine steamed rice, and taking it to make into fried rice. You know that Leftover Rice is good for Fried Rice.

I named this fried rice ABC because I was using the ABC brand sweet soy sauce, which is thick soy sauce. It is a product of Indonesia, in Malay it is Kicap Manis. You can find it at any Asian market near you. This ABC sauce is to give little sweetness to the fried rice and its color. Very popular among Malaysian especially my family. Good combination with fish sauce as well.
We also used the sweet soy sauce as dipping sauce for fresh cut fruit such as mango and cucumber. Add little fresh chili cut and soy sauce, it will be fantastic.

Ingredients:-

2 small bowl of leftover steamed rice
1 cup of Pea Pods
1 Tablespoon ABC sweet soy sauce
1 teaspoon Fish sauce
2 whole eggs
1 Tablespoon cut fresh dill
a handful of cilantro
Salt and Pepper to taste

Method:-

1. Heat the non-stick pan with some cooking oil, say 3 Tablespoon, on medium high heat.
2. Fried the eggs, stir so that it looks scramble. Look for bubbly foamy sign.
3. Add the fish sauce, together with pea pods. Stir for few seconds.
4. Then add in the rice, ABC sweet soy sauce and salt and pepper. Stir for a min or two.
5. Finally add in dill and cilantro, stir few seconds and then ready to serve.

"Anda Boleh"

Friggin Fantastic Chicken

Oh gosh! It was Fantastic.... Frigging....... Good! See, Malaysian loves to BBQ at night but not in the afternoon. The weather is hot and humid during the day, and unpredictable heavy storm. Therefore, BBQing at night is the common thing to do in the country. Why we say that this recipe is Friggin Good, because of the marinade. When you combined Chinese 5 spice powder, soy sauce and sugar, those are wonders and it makes you say "Hmmmmmmmm.........so good......."

Ingredients:-

2 pc each Chicken thighs and wings

Some fresh oregano

1/4 cup Soy sauce

2 Tablespoon Sugar

1 Tablespoon Chinese Rose Wine

Pinch of Salt

3 Tablespoon Olive oil

1 teaspoon Chinese 5 spice (you can get it at any Asian markets near you)

Method:-

1. Marinate all the chicken with all the ingredients in a ziploc bag, overnight.

2. Roast in the oven at 400 F for about 40-45 minutes, dont let the smoke coming out from your oven.

3. The leftover marinade, reduce it on a saucepan at medium heat. Once reduced, add some butter to make into sauce. It is good spreading on the warm rolls.

Tips:- you can bbq them too. Remember, when roast in the oven, always put the chicken on the rack. Cover your sheet pan with aluminium foil, so that easy to clean after that.

 

"Anda Boleh"

Garden Bed Cereal Salad

Have you thought about using your greens from your garden bed for Salad and then top it up with Bran Cereal? Well, here it is. Something comes out from my mind, using the little sweetness and crunchiness from the cereal to compliment the greens and tangy strawberries. Honestly, it is so good and simple and saved lots of money. We have 3 garden beds full of vegetables and herbs. Very organic!

Ingredients:-

Arugula
Onions
Strawberries
Avocado
Tomatoes
Oregano
Mint

Dressing:-

Olive Oil
Salt and Pepper

Mixed all together and then top it with cereal with dry fruit or any kind of sugar coated cereal you have in your pantry.

Tips:- The Arugula is bitter, so the avocado and some sugar will mellow down the bitter taste.

"Anda Boleh"

Carmelised Onions Tumeric Chicken

Today, I am making this quick chinese style chicken with just onions. Gregg and I are craving for jasmine steamed rice, so I am thinking of cooking some chicken and re-stir fried the leftover Buddha delight from Asian Wok (a Malaysian restaurant near us). Also, we loved fried capers.

Ingredients:-

2 medium size Chicken Breast - cut into cubes or chunk size

1 teaspoon Tumeric powder

1 large onion - sliced

1 teaspoon sugar

salt to taste

Method:-

1. Heat a non-stick pan with some cooking oil, prefer medium to high heat. Cook the onions first, half way cook.

2. Then put in the chicken and salt, stir fried for a min or two.

2. Add in tumeric and sugar, further stir frying it for another minute until the onions turning brown and carmelised. Add some more salt to taste.

"Anda Boleh"

Spring Herbs Noodle Soup

Me and my partner want to eat healthy these days. We want to have lean healthy body for the summer vacation. Today I made Spring Vege Noodle soup, very simple and easy. I used the chicken stock I have in the freezer. Try it out and you will love it. Oh, you can prepare this soup and put into small containers and freeze it for future consumption.

Ingredients:-

Chicken Stock or any kind of stocks

Baby carrots

Tomatoes

Bow Ties pasta

Salt and Pepper to taste

Garnishing:-

Cilantro

Sliced Fresh onions

Dill

Chives

Mint

Vietnamese coriander

Sugar Peas

Methods:-

1. Boil the chicken stock in a pot, together with carrots and bow ties pasta, approximately 15 min, on medium high heat. Remember to add some water if it is reducing.

2. Add in tomatoes and cook for few minutes, until you can see the tomatoes get soft.

3. Add the garnishing and cook for a min or two. Then salt and pepper to taste.

"Anda Boleh"

Strawberry Peas Carrots salad

I have lots of strawberries in my backyard, it is the season. I dont shop for greens nowadays since it is Spring and Summer season with abundant of greens in our backyard. Therefore, to make a healthy, fast, light lunch for my partner, Gregg, today, I picked some pea pods, sage and strawberries. Oh, we are on healthy diet so that we can show off our lean body when we are going to Las Vegas in July. :)

I roasted the chicken breast with bones with bbq rub and some salt, with oregano and olive oil, at 400 F for about 45 min. Always overcook than undercook.

Ingredients:-

Fresh Strawberries

Pea pods

Carrots

Garlic Salt and Pepper

Cooking oil

Method:-

1. Clean and cut the strawberries in halve or quartro.

2. Cut the carrots thin and 2" long, just like carrot sticks but half the lenght.

3. Heat the non-stick pan high, sautee the carrots for about 2 min, until charred little. Remember to add salt and pepper.

4. Lastly add the pea pods and sautee for one min.

5. Toss all of it in a bowl, mixed well and add more salt to taste. You can add some lemon juice if you want.

6. Garnish with crispy sage (fried the sage until crispy, dont brown it) and roasted chicken breast.

"Anda Boleh"

Beef Ravioli Dumpling Soup

Dear all. Have you ever thought of using the leftover "whatever" ravioli with tomato sauce for a soup of the day? Well, I did. See, my philosophy is pasta is pasta, whether in angel hair shape, round, square or curly shape. Then, just like making your chicken noodle soup, as easy as you can imagine. I can make this less than 30 min, better than Rachel Ray (my opinion about her show is, she does not need to prep, thats why 30 min cooking). But my style of cooking or shall I say, my Less than 30 min cooking is including prep. The Real Chef Chong's 30 minutes cooking. Besides leftover ravioli my partner brought home from the Company's lunch, I used the pork dumplings in my freezer to compliment the pasta and some pea shoots from my backyard. See, easy, light and save lots of money.

Ingredients:-

Chicken broth (when you have some in the pantry)
Leftover Beef Ravioli with tomato sauce (you can used any leftover ravioli provided that have the tomato sauce)
Pea shoots
Few Frozen Pork Dumplings
Salt and pepper to taste

Method:-

1. Boil the chicken broth until bubbly.
2. Add in the frozen dumplings and cook for at least 4 minutes.
3. Throw in the ravioli and pea shoots, cook for another 2 minutes.
4. Add salt and pepper to taste.
5. Garnish with few pieces of roasted chicken in your fridge.

Tips:- I used the beef ravioli with tomato sauce because of the soup will have the tomato taste. Dont use the sauce with cream in the soup for this. I will come out with another recipe when I tried it one day. :)