Saffron Fried Rice

Ingredients:

1. 4 cups of overnight cooked rice
2. A few saffron strands
3. Sea-salt
4. Sunflower oil
5. Chives (only the dark green part - chopped)

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1. Heat a wok.

2. Drizzle some oil into the wok.

3. Add the saffron strands.

4. Then add the rice and stir-fry continuously for about 3 to 4 minutes.

5. Add some sea-salt and chives. Continue to stir-fry for another 2 minutes.

6. Once it is done, scoop up onto serving dish.

7. You can eat it together with chicken or fish dishes.

Bon appetit!

Grilled Maple Syrup Chicken Fried Rice

Ingredients:

1. Maple syrup grilled chicken (Refer to LINK for recipe)
2. 2 carrots (cut into tiny cubes)
3. 4 cups of cooked rice
4. Spring onion (only the dark green part) (cut finely)
5. 3 teaspoon of cooking oil
6. Sea-salt
7. White pepper (optional)

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1. Heat up a wok on medium-high heat.

2. Add the cooking oil.

3. Add the carrots and stir-fry until they are slightly softened.

4. Add the maple syrup grilled chicken pieces and rice.

5. Add the sea-salt (and white pepper - optional).

6. Mix all of the ingredients together.

7. Lastly, sprinkle the spring onion and stir-fry for 1 minute.

8. Scoop up onto serving dish.

9. Serve hot.

Bon appetit!

Fish Roe Fried Rice

Ingredients:

1. 3 'sacks' of fish roe
2. 200gm of french beans (washed and diced)
3. 3 eggs (beaten)
4. 3 cups of cooked rice
5. Sea-salt
6. Sunflower oil

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1. Cook the fish roe. Click on RECIPE on how to cook the fish roe.

2. Heat a wok on medium high heat.

3. Drizzle some sunflower oil.

4. Add the beaten eggs and fry until cooked. Break up the eggs.

5. Add the french beans and fry until cooked.

6. Add the rice and fish roe.

7. Add sea-salt to taste.

8. Stir fry until everything is mixed thoroughly.

9. Scoop up onto serving dish and serve hot.

Bon appétit!

Baked Stuffed Potato Skins with Fried Rice

Ingredients:

1. 10 medium sized old potatoes (wash outer layer with vegetable brush thoroughly and then dried thoroughly)
2. 200gm of minced chicken (seasoned with sea-salt)
3. 2 cups of cooked sushi rice
4. 1 medium sized carrot (outer layer peeled and sliced into thin sticks)
5. *1 medium sized broccoli (washed and florets cut into small parts) [If you are on low-salicylate diet, replace this with another vegetable of your choice which you are able to tolerate.]
6. Sea-salt
7. Sunflower oil
8. 2 cloves of garlic (sliced thinly)

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1. Preheat oven to 220C.

2. Prick all the potatoes with a fork. (If not they'll be atomic bombs in the oven!)

3. Place all the potatoes on a baking tray and bake for approximately 40 minutes or until the potatoes become tender and soft.

4. Cut off about a quarter of the potatoes and scoop out the insides while leaving the skin intact.

5. Set the potatoes aside.

6. Heat a wok on high heat.

7. Drizzle some sunflower oil onto the wok.

8. Throw in the thinly sliced garlic.

9. Stir fry until golden brown.

10. Add the minced chicken, carrot, broccoli,

11. Stir fry until all are cooked.

12. Add the rice and potatoes that were scooped up.

13. Mix everything thoroughly.

14. Scoop the rice mixture and fill up the potato skins.

15. Pre-heat oven at 200C.

16. Arrange them on a baking tray and bake for about 15 minutes.

17. Allow to slightly cool before serving.

Bon appétit!

Vegetarian Fried Rice

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)

2. 3 large eggs (beaten)

3. 200gm of french beans (sliced into small pieces)

4. 2 medium sized carrots (peeled and cut into small square cubes)

5. 1 bulb of garlic (sliced into thin pieces)

6. Sea-salt

7. Sunflower oil

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1. Heat up a wok.

2. Add about three tablespoons of sunflower oil into the heated wok.

3. Once the oil is heated up, add the sliced garlic and suit fry until it is slightly browned.

4. Add the french beans and carrots and stir fry until they are softened. 

5. Add the rice and some sea-salt. 

6. Pour the beaten eggs over the rice.

7. Stir fry until eggs are cooked and well blended with the fried rice.

8. Scoop up onto serving dish and serve hot.

Bon appétit!

Halloween 2014 - Garlic & Pumpkin Fried Rice

This year the pumpkin plants in the garden just did not have a female flower. All males. Thus, I had to buy a pumpkin for this year's Halloween meal for the little young man.

To check on how to bake the pumpkin, click on LINK.

This year we used some uncooked popcorn for the pumpkin's eyes, nose and mouth. We also used two wooden chopsticks as horns!

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Ingredients:

1. 3 cups of cooked rice
2. 1/2 clove of garlic (sliced thinly)
3. 4 tablespoons of cooked pumpkin
4. Sunflower oil
5. Sea-salt

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1. Heat wok or frying pan.

2. Once it is heated up, drizzle some sunflower oil.

3. Once the sunflower oil is heated up, add the garlic. Stir-fry until fragrant.

4. Add the pumpkin and stir-fry for about 2 to 3 minutes.

5. Add the rice and sprinkle some sea-salt.

6. Mix everything together and stir-fry for another 5 minutes.

7. Scoop the rice into the pumpkin. Cover the pumpkin with the pumpkin lid.

Bon appétit!

Fusion Fried Rice/Bee Hoon

Ingredients:

1. 250gm of brown rice beehoon (soaked to softened)
2. 2 cups of sushi rice (cooked and set aside to cool)
3. 1 small sized cabbage (washed and cut into thin strips)
4. 300gm of minced chicken (seasoned with sea-salt)
5. 1/2 bulb of garlic (sliced into thin slices)
6. Sea-salt
7. Sunflower oil
8. 2 eggs (beaten)
9. Soya sauce (*optional)

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1. Heat a wok and pour the sunflower oil into it once the wok is hot.

2. Add the garlic and stir-fry until slightly browned.

3. Add the minced chicken and fry until 90% cooked.

4. Break the minced chicken into fine pieces.

5. Add the cabbage and continue to stir-fry until chicken is thoroughly cooked and cabbage has softened.

6. Add the cooked rice and softened beehoon.

7. Pour the beaten eggs over the dish and add some sea-salt.
*If you want to season with soya sauce, you can add it at this point.

8. Continue to stir fry (mix everything up) and until the eggs are fully cooked.

9. Scoop up onto serving dish once everything is fully cooked.

10. Serve hot.

Bon appétit!

Yang Chow Fried Rice

The Yang Chow fried rice was invented by Yi Bingshou (1754 - 1815) during the Qing dynasty in China. The dish is given such a name as Yi was once the regional magistrate of the city of Yangzhou. Though there are many versions of the Yang Chow fried rice, but the staple items are cooked rice (which is preferably one day old rice), cooked shrimp, spring onions, fresh vegetable (peas, corn, carrots, bamboo shoots) and eggs. Many people add ham or char siew pork to their Yang Chow fried rice.

Below is my salicylate-tolerable-version of the Yang Chow fried rice.

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)
2. 2 large eggs (beaten)
3. 200gm of fish cake (for recipe, click on LINK) (cut into small pieces)
4. 200gm of prawns (cut into small pieces and seasoned with sea-salt and some sunflower oil)
5. 1/2 bulb of garlic (sliced into thin pieces)
6. 2 carrots (cut into cubes)
7. 1 cup of green peas

I bought a packet of dried garden peas from the organic shop. I had to soak it for about 18 hours to get it to soften. And then I had to boil it for 2 hours. But they were yummy. 

8. 2 stalks of spring onion (chopped into fine pieces)
9. Sea-salt
10. Sunflower oil

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1. Heat a wok.

2. Add three tablespoons of sunflower oil into heated wok.

3. Once oil is heated, add the sliced garlic and stir fry until it is slightly browned.

4. Add the fish cake, carrots and peas and stir fry until carrots and peas soften slightly.

5. Add the prawns and fry until throughly cooked.

6. Add the rice and some sea-salt. Mix everything thoroughly

7. Pour the beaten eggs over the rice.

8. Stir fry until eggs are cooked and well blended with the fried rice.

9. Add the spring onions and stir for another 2 minutes.

10. Scoop onto serving dish.

11. Serve warm.

Bon appétit!

Salmon Fried Rice

Ingredients:

1. 1 large slice of salmon (baked and then deboned and shredded to fine pieces)
    For recipe, please click on LINK
2. 4 cups of cooked sushi rice
3. 1/2 bulb of garlic (sliced into thin pieces)
4. Sunflower oil
5. Sea-salt

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1. Heat up a wok.

2. Drizzle a small amount of sunflower oil.

3. Once the oil is heated up, add the sliced garlic.

4. When the garlic is slightly browned, add the salmon and rice.

5. Mix everything thoroughly and add sea-salt to taste. Stir fry for another five minutes.

6. Once it is done, scoop up onto serving dish and serve while hot.

Bon appétit!

The Rice Pot Fried Rice

Ingredients:

1. 4 cups of long grain white rice
2. 200gm of minced chicken (seasoned with sea-salt)
3. 1 bulb of garlic (outer layer removed and sliced thinly)
4. 2 bunch of spiring onions (sliced into fine pieces)
5. 2 medium sized organic carrots (outer layer removed and sliced into thin strips)
6. Sunflower oil
7. Sea-salt

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1. Boil the rice and set aside to cool. (Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Switch on the rice cooker and pour in about 2 tablespoons of sunflower oil.

3. Add the garlic and fry until they are slightly browned.

4. Push the garlic aside and add the minced chicken.

5. Cook the minced chicken until about 90% cooked. Break the minced chicken into fine pieces.

6. Add the carrots and spring onions and stir fry until minced chicken is 100% cooked and vegetables have softened. You can close the lid for about 3 minutes.

7. Add the rice and some sea-salt.

8. Mix everything thoroughly.

9. Scoop onto serving plate.

Bon appétit!

We had the fried rice with fried eggs!

The 3-Ingredients No-Oil Rice Cooker Fried Rice

Ingredients:

1. 2 cups of rice (rice of any choice)
2. 4 eggs (beaten)
3. Sea-salt

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1. Wash the rice throughly.

2. Fill the amount of water needed and boil the rice in the rice cooker.

3. Once the rice is cooked, switch off the rice cooker.

4. 15 minutes later, open the lid allow to cool for about 1/2 hour.

5. Pour the beaten eggs over the rice and mix the eggs and rice thoroughly.

6. Sprinkle some sea-salt and fry the rice until the eggs are cooked.

7. Scoop onto serving plate and serve hot.

Bon appétit!

Chicken Balls Fried Rice

Click on CHICKEN BALLS to view recipe on how to make the chicken balls for this dish.

Ingredients:

1. 4 cups of sushi rice

2. 1/2 a bulb of garlic (sliced thinly)
3. 2 stalks of spring onion (chopped finely)
4. 2 eggs (lightly beaten)
5. Home-made chicken balls
6. Sunflower oil
7. Sea-salt

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1. Boil the sushi rice and set aside to cool. (Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Heat the wok.

3. Pour about 3 tablespoons of sunflower oil into the heated wok.

4. Add the sliced garlic and fry until slightly browned.

5. Add the chicken balls, rice, finely chopped spring onions and eggs.

6. Stir everything and fry the rice until the eggs are cooked.

7. Add some sea-salt to taste.

8. Scoop onto serving plate.

9. Serve while the rice is hot.

Bon appétit!

A Halloween Fried Rice!

I was too tired to blog last night and here I am one day late! Oh well, better late than never.

A few days before Halloween, I did a Halloween pumpkin fried rice for Joel.

Here's the recipe:

Ingredients:

1. 1 pumpkin (Mine was from the garden and it wasn't very big. You can also use a big pumpkin.)
2. 4 cups sushi rice (Cooked on the day before and kept in the freezer)
3. 6 home-made chick-pea patties
4. Sunflower oil
5. 1/2 bulb of garlic
6. Sea-salt

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1. First of all, cut off the top of the pumpkin so that it looks like a little pot with a lid.

2. Then put this in the oven and bake for about 20 minutes at 200C. Bear in mind that the top part will be cooked faster and you would need to take it out from the oven after 10 minutes. (Make sure that the 'handle' of the pumpkin lid is facing upwards. Refer to the picture below)

3. Once it has soften, scoop out the pumpkin and set aside in a bowl.

4. Set aside the pumpkin.

5. Heat up a wok/frying pan.

6. Slice the 1/2 bulb of garlic into thin slices.

7. Drizzle some sunflower oil onto the heated wok/frying pan.

8. Throw the garlic in and fry until slightly browned.

9. Mash the home-made chick-pea patties until they resemble bread crumbs.

10. Pour the chick-pea crumbs into the wok/frying pan and fry until fragrant.

11. Add the rice and the scooped-out-pumpkin-meat and mix all ingredients thoroughly.

12. Add sea-salt to taste. Continue frying for about 5 minutes.

13. Scoop the rice into the pumpkin and close the lid.

14. Serve warm.

Bon appétit!

Yes, my pumpkin did not look scary at all! I totally suck at carving. I should have asked Miss MCS for some tips!!!

The little young man totally enjoyed his dinner and told me that this was the best dinner EVER! That made my day. The hard work was worth it.

Low-Salicylate Fried Rice

Ingredients:

1. 3 cups of sushi rice
2. 1 clove of garlic and a handful of shallots (sliced thinly)
3. 4 eggs
4. Sunflower oil
5. Sea-salt
6. Brown sugar

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1. Boil the sushi rice and set aside to cool.
*(Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Heat the wok.

3. Pour the sunflower oil into the heated wok.

4. Add the sliced garlic and shallots and fry until slightly browned.

5. Add the rice to the wok and break the 4 eggs onto the rice.

6. Mix the eggs thoroughly with the rice.

7. Add sea-salt and brown sugar to taste.

8. Scoop onto serving plate.

9. Serve hot.

Bon appétit!

Home-Made Dumplings and Popiahs and A Very Simple Christmas Dinner

Merry Christmas everybody!

I made a very simple Christmas dinner for my family. I made fried rice, fried bee-hoon (vermicelli) and some mini dumplings and popiahs.

For the dumplings' and popiahs' fillings, I used the fried beehoon and fried rice.

Fried Rice

Ingredients:
1. 3 cups of Basmathi rice
2. Thinly sliced garlic
3. 3 tablespoons of sunflower oil
4. 200g of large prawns (marinated with brown sugar, salt and pepper) (cut into pieces)
5. 200g of minced chicken (marinated with salt and pepper)
5. 250g of french beans (chopped into small pieces)
6. Sea salt
7. Pepper (optional)
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1. Pour about 3 tablespoons of sunflower oil into a heated wok and add the thinly sliced garlic.
2. Fry the garlic till slightly browned.
3. Add the minced chicken and fry till almost cooked.
4. Then add the prawns and french beans.
5. Fry till thoroughly cooked.
6. Add the cooked Basmathi rice and season with some salt.
7. Fry till fragrant.

Serve hot.

Fried rice

Fried Beehoon

Ingredients:
1. 500g of organic brown rice bee-hoon (soak in a basin of water until soft)
2. 3 big onions (sliced thinly)
3. 1 garlic clove (sliced thinly)
4. 1 carrot (cut into thin strips) (You can change this to a non-salicylate vegetable if you are not able to tolerate carrots)
5. 4 tablespoons of sunflower oil
6. 100g of minced chicken (marinated with salt and pepper)
7. 200g of large prawns (marinated with brown sugar, salt and pepper) (cut into pieces)
8. Sea salt
9. Pepper (optional)
10. 200ml of boiled water

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1. Pour the 4 tablespoons of sunflower oil into a heated wok and add the garlic and onions.
2. Fry them until slightly browned/fragrant.
3. Add the carrots and continue to fry.
4. Add the minced chicken and fry until 3/4 cooked.
5. Add the prawns and continue to fry.
6. Add the beehoon and continue frying. As you stir-fry the beehoon, add the boiled water a bit at a time and continue frying.
7. Season with some sea salt and pepper and continue to fry until soft.
8. Serve while hot.

Fried beehoon

Dumplings & Popiahs

Ingredients:
1. 300g of all-purpose flour
2. 1/2 cup water
3. 1 teaspoon of sea-salt
4. Oil for deep frying

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1. Sieve the flour and sea-salt into a large bowl.
2. Add the water a bit at a time while you stir the flour.
3. Mix until the dough becomes smooth. Add more flour if the dough is too wet and sticky. Add more water if the dough is too crumbly and dry.
4. Make about 10 small balls out of the dough.
5. Roll the balls with the rolling pin and make them as flat and thin as possible without tearing.
6. Add the fillings and seal them.
7. Heat the oil in the wok and drop the dumplings and popiahs in when the oil is boiling hot.
8. Fry till golden brown.
9. Place them on a bowl with paper towels.
10. Serve while hot.

Before frying

1st batch in the boiling oil

Yummy dumplings!

Some of the skins weren't thin enough. They were chewy. The thinner ones were crunchy. Will attempt this dish another time.

Bon appetit!

Fantabulous Food-i-licious!

Warning: View this blog with a full stomach. Not doing so will cause it to rumble. You have been warned!

Since we are a society who just loves food, here are more CHEMICALLY-free food. Happy viewing!

Potato pork pie

Moist chocolate cake

Rich butter cake with crushed biscuits base

Red bean buns!

Pizza!

Oat & chocolate chip cookies

Sesame seeds buns!

Egg Tarts!

Sunflower Seeds Buns

Potato Pancakes

6-Jeweled Fried Rice with Fried Egg