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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FRAGRANT BLUE PEA FLOWER RICE

This is the first time I tried cooking rice with blue pea flower [Bunga Telang] even though I have seen the recipe long ago. What prompted me to prepare this rice was because a friend confirmed that blue pea flowers do have many health benefits.   The following are the benefits I read from here.

The Benefits of Blue Pea Flowers:

* Strengthens the hair for healthy hair growth

* Prevents skin bruising

* Keeps skin glowing and healthy

* Treats urinary problems

* Improves eyesight and night vision

* Treats eye infections

* Stimulates blood circulation

* Detoxifies the whole body

* Provides antioxidants

* Slows aging process

* Enhances immune system 

Verdict – the rice is fragrant with the cardamons and ginger. A little spicy with the black pepper powder in it.

Recipe adapted from Yum Yum Magazine No. 67

Ingredients

[serves 4]

300 gm rice – washed and drained

10 blue pea flowers [bunga telang] – rinsed

20 gm young ginger – chopped

3 cardamon pods

3 pandan leaves – washed and knotted

1 tsp of salt and black pepper powder

1 tbsp oil

1. Heat up oil in a non-stick pan, saute chopped ginger, cardamons until aromatic.
2. Add in rice and remaining ingredients. Fry to mix well.
3. Transfer the rice mixture into a rice cooker. Add in water, mix well and cook until dry. Fluff up and dish up to serve with other dishes [I steamed rice in steaming tray for 30 minutes].
   

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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FRIED TEA-FLAVOURED RICE

Had fried this kind of fried rice several times.  It is simply fragrant and a delicious fried rice. The addition of sesame oil in frying the rice is a good idea as it does have a good effect on the overall taste of this fried rice.

Recipe Source – adapted from At Home With Amy Beh 3 [modified]

Ingredients
[serves 2]
3 bowls of cooked rice [preferably a day old or overnight rice]
1 tbsp oil
2 tbsp sesame seed oil
1 Chinese sausage [lap cheong] – peeled and cut cubes
50 gm shelled prawns
2 eggs 
2 tsp Ti Kuan Yin tea leaves
some sliced sweet peas [optional]
Seasoning
2 tbsp oyster sauce
½ tsp pepper
¼ tsp salt

1. Steep tea leaves with some hot water and set aside for several minutes. Drain and keep the tea leaves for frying. 
2. Heat oil in wok, fry tea leaves until crispy. Dish up and set aside. 
3. Using the same wok, fry Chinese sausage until aromatic, dish up. Remove excess oil. 
4. Break eggs into wok, lightly break up the eggs and cook until just cooked. Dish up. 
5. Fry prawns with the oil until firm. Add in rice and seasoning, stir fry over low heat to mix well. I add some cut sweet peas. 
6. Add in fried lap cheong and eggs. Toss well to mix. Fry rice over high heat until rice is light. 
7. Add in the tea leaves, mix well. Dish up to serve. Garnish with spring onions. 

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

Read More