CENTURY EGG PORRIDGE [PEI TAN CHOK]

This kind of porridge is one of the easiest One Dish Meal which I prepare during busy days. Having this porridge with a simple stir fry leafy green makes a complete meal for the family.

My hubby says this is good porridge especially when the salted eggs are not too salty. Fully agreed with him that this porridge [chok] is nice with crispy cruellers and the garnishing.  Hassle free cooking for me yet a satisfying meal for the family.

Recipe adapted from Home Cooking Magazine [February 2001]

Ingredients

[serves 4-5]

2 century eggs [pei tan] – shelled and diced

2 cooked salted egg – shelled and diced

150 gm chicken fillet – cut thin slices [I used pork]

Marinade – 1 tsp each of salt, soya sauce and sesame oil, ½ tsp pepper

2 cups rice – washed and soaked for 1 hour

2.5 litres water

2 tsp salt

2 tsp chicken stock granules or ½ tsp msg

2 tsp garlic oil [I omit]

Garnish - Some chopped coriander leaves, spring onions or Chinese celery

Some finely shredded young ginger

Chinese cruellers - cut small pieces

1. Marinate chicken or pork with marinade for 20 minutes.
2. Cook rice with water, chicken/pork slices, and seasoning over medium high heat for 30 minutes or until rice is all broken up.
3. Add in diced eggs and boil for another 10 minutes over low heat.
4. Scoop into serving bowl garnish with chopped greens and shredded ginger.  Top with crispy cruellers.
   
   
   

Tips: If porridge is too thick, add boiled water to get the desired consistency.  Fry softened cruellers in a non-stick pan without oil until crispy.

Click here for recipe - Fish Porridge

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

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STEAMED CHICKEN RICE WITH GREEN PEAS

A Chinese style steamed rice that is good for a One Dish Meal. There is carbo, protein and fibre all in one tray.

Serving this rice with a vegetable soup makes a hassle-free meal. 

The original recipe uses lotus leaf to wrap the rice for steaming. Here, I have omitted the use of lotus leaf and used uncooked rice to fry with all the other ingredients. The rice is  then cook either by steaming or in the rice cooker.

If using cooked rice, fry it with the other ingredients, then wrap with lotus leaf and steamed for 15-20 minutes over high heat.

Recipe adapted from Agnes Chang’s Book Tasty Temptations with modifications

Ingredients

[serves 3-4]

250 gm rice

½ tsp of salt and msg

½ tbsp dark soy sauce

400 ml water

4 tbsp oil

1 tbsp chopped shallots and garlic

2 tbsp dried prawns – rinsed and soaked

2 tbsp dried shredded cuttlefish – rinsed and soaked

4 dried mushrooms – soaked and shredded

1 deboned chicken whole leg – cut strips

1 small can green peas – drain away the water

Seasoning for chicken

1 tsp chicken stock granules

¼ tsp pepper

1 tsp sesame oil

1 tbsp light soy sauce and oyster sauce

1. Marinate chicken with seasoning ingredients for 30 minutes.
2. Heat oil, sauté shallots and garlic until golden brown. Add in dried prawns, cuttlefish and mushrooms. Stir fry until aromatic, add in the chicken and rice.
3. Add in salt, msg, dark soy sauce to mix with all the ingredients. Stir fry to mix well.
4. Add in green peas.
5. Transfer ingredients into a steaming tray or rice cooker. Add in water, stir to mix well.
6. Steam rice for 30 minutes or until cooked through or cook rice the normal way in a rice cooker. Fluff up to serve.
   

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

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TEA LEAF RICE

This is a very easy, simple tea flavoured rice to prepare. The original recipe is from Amy Beh where she advised that Long Jing tea leaves are used for cooking this rice because the flavor of this tea is mild and tasty.

I served this tea flavoured rice Black Beans Spare Ribs in Pumpkin Bowl [see next post].

Recipe adapted from Amy Beh’s Book – At Home With Amy Beh 2

Ingredients

[serves 3-4]

300 gm rice – washed and drained

10 gm Long Jing tea leaves [about 2 tbsp]

650 ml boiling hot water

½ tsp salt

1 tsp oil

1. Steep the tea leaves with boiling water for about 10 minutes.
2. Combine rice, tea and tea leaves, oil and salt in rice cooker or steaming tray [if using steaming method to cook rice].
3. Mix well and cook rice in rice cooker or steamer for 30 minutes or until cooked.
4. Fluff up rice and serve with other dishes.
   

I'm sharing this with Little Thumbs Up Event [July 2015 - TEA] organised by Doreen from My Little Favourite DIY and Zoe of Bake For Happy Kids 

hosted by Cheryl of Baking Taitai

I'm submitting this post to Cook Your Books Event #25 [July 2015] hosted by Joyce of Kitchen Flavours

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Braised Yee Mee with Chicken and Mushrooms

How to cook the crispy Yee Mee until soft?   Very easy, you just need to soak the noodles for 5-10 minutes, drained well and leave aside for 30 minutes before cooking.  Got this tip from this recipe and it works.  Most times, I will soak it with hot water, it won't be soft but no longer crispy.

If there is other ways, please share with me.  Thank you.

Believe me, this noodle aren't dry or soggy but soft.

This is a simple braised yee mee and you can add any kind of ingredients like char siew, fresh oysters, fish cakes/fish balls etc.  It is okay. I added some fresh oysters and shredded tofu puffs here.

Recipe Source - Yum Yum Magazine No. 78 [modified]

Ingredients

[serves 3-4]

200 gm yee mee - soaked for 5-10 minutes, drained and set aside for 30 minutes

4 dried mushrooms - soaked and shredded

2 chicken thighs - deboned and shredded

4 stalks mustard leaves [chai sim] - cut

1 tbsp chopped garlic

1 tbsp oil 

400 ml chicken stock or water

some cut red chillies or sambal belacan

Seasoning

2 tbsp light soy sauce to taste

2 tbsp oyster sauce to taste

1 tsp salt

dash of pepper and sesame oil

1. Heat oil in wok, saute garlic until fragrant.  Add in the mushrooms and chicken meat.  Stir fry until fragrant.  Add in tofu puffs if using.
2. Add in water or stock and seasoning to taste.  Bring to boil.
3. Add in yee mee and vegetables, stir to mix well until vegetables and noodles are cooked through.  Add in fresh oyster and stir to combine [if using].
4. Serve hot with cut chillies or sambal belacan.
   
   
   
   
   
   
   

I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard

I'm also submitting this post to Cook Your Books Event #20 hosted by Joyce of Kitchen Flavours

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Pumpkin Mee Java

This  serving is not enough for my hubby

Mee Java is always my family's favourite.  We can eat a rice  plate, no a big soup bowl of it and still not enough.

This is what I meant by 'A big soup bowl'

I remembered in one of my post on Home-cooked Mee Java, a reader asked if she could substitute sweet potatoes with pumpkin. I told her to try and let know me know the outcome.  Recently, I did use pumpkin paste to replace sweet potato.  There isn't much difference to the taste, colour wise it may be a bit pumpkin yellowish colour until you add in the tomato sauce.

Glad that I tried cos' the gravy and noodles are still as good and tasty.  Still thinking of it.

Ingredients for Soup

[serves 5-6]

150 gm pumpkin paste from steamed pumpkin

800 ml water

4 tbsp tomato sauce

1.5 tbsp sugar
1.5 tsp salt
1/4 tsp msg
2-3 tbsp cornflour mix with 2 tbsp water [for thickening]

1. Remove skin of pumpkin. Wash and cut into big chunks and steam for about 25 minutes till soft [I will prepare more and use it to bake bread or steamed buns].   While hot, mash pumpkin into a paste.
2. Mix paste with about 1/2 the water and strain stock into a boiling pot.    Discard the rough and fibrous part if any which is left on the sieve.   This step is necessary to get a smooth thick stock for the soup.  You will notice the different stock texture here is very smooth.
3. Add remaining water to stock.  Bring the stock to boil then add in salt, sugar, msg and tomato sauce.  Boil stock for 10 minutes and taste  soup to adjusting seasoning [the soup should taste sweet and slightly sourish] .   Then thicken with cornstarch mix.   Bring to a boil and off fire.   Double boil soup to keep the soup hot and prevent the bottom of the soup from being burnt because it is thick.  Or just reheat soup after preparing the noodles for serving.

Ingredients To Serve Noodles

600 gm yellow noodles

300 gm beansprouts - wash and drain [I tailed them]

1 potato - boiled/skinned and sliced

2 pieces firm beancurd - fried and sliced

1-2 hard boiled eggs - sliced

1 big tomato - sliced
150 gm char siew - sliced [store bought]

Lettuce leaves - cut shreds

6 calamasi limes [or more] - 1 for each serving

some fried shallots

chilli paste fried with some oil and salt [for spiciness]

1. To serve noodles, prepare a pot of boiling water, cook noodles and beansprouts together [quantity depends on your own appetite].  Drip dry the noodles after boiling and place on serving plate.
2. Top up with all the condiments [sliced  potato, fried taukwa,  tomato, eggs and char siew].  Put 2-3 scoops of hot soup [quantity enough to cover noodles] over noodles,  top with lettuce, fried shallots and lime wedges.  Add in fried chilli paste to serve [if you want spicy noodles].
3. Serve hot.
   
   
   

Note: Can add more tomato sauce or any of the above ingredients according to own preference. Some people prefer to mix yellow noodles and rice vermicelli. All depends on own preference.

I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard

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