Fried Rice Paradise
A healthier version of fried rice. Only 2 tablespoon of oil are used.
I modified my grandmother's recipe of Vegetable Rice and instead of the original 4-5 main ingredients, i only used chicken and lettuce for this dish. It's also my hub's favourite fuss free dish! I will definitely try out her original recipe soon. The purpose of cooking the fried rice again is to make the rice texture stickier and softer without the oily glazing look.
INGREDIENTS:
300 gms of chicken breast (diced)
400 ml cup full of Wong Bok lettuce (diced)
2 tablespoons of garlic (chopped)
2 tablespoons of light soy sauce
1 tablespoon of oyster sauce
1 teaspoon of sesame oil
2 tablespoon of olive oil
Cooked rice (3 servings)
¾ cup of water
Dash of pepper
Fried shallots
DIRECTIONS:
- Cook your rice and leave it aside.
- Marinate the diced chicken with sesame oil and pepper for at least 10 minutes.
- Heat up oil and sautee the garlic till light brown.
- Add in marinated diced chicken and stir fry for 5 minutes.
- Add in diced lettuce and put in oyster sauce and light soy sauce.
- After 2 minutes, pour in the cup of water and switch off the fire once the gravy starts to boil.
- Pour the whole content into your rice cooker and stir well.
- Cook for another 10 minutes.
- To serve with fried shallots.
Labels: chicken, Rice
Fried Wanton
Felt like eating wanton and I have leftover grey prawns in the fridge. So i created another version of wanton which can be cook in soup or deep fried. Great as side dish or serve as last min supper dish. Tip: For crunchier taste, use 2 wanton skins instead of one. Double the crunch!
Please don't mind the colour of the wanton, looks a bit burnt as I was cooking something else at the same time and was a little late in picking the wanton, hence the slightly burnt skin.
Inside of the wanton
Dice the carrot if you prefer a crunchy texture otherwise slice the carrot into stripes.
INGREDIENTS:
300 gms of grey prawns (minced)
300 gms of chicken breast (minced)
2 tablespoons of shallots (diced)
2 tablespoons of carrot (diced)
2 teaspoons of sesame oil
1 teaspoon of soy sauce
1 teaspoon of oyster sauce
1 packet of wanton skin
white pepper
DIRECTIONS:
- Mix the minced prawn and chicken breast into a mixture bowl.
- Add carrot, shallots, sesame oil, soy sauce and oyster sauce into the mixture.
- Mix well and let it sit for at least 10 minutes.
- Wrap 1 teaspoon of mixture and place onto the centre of the wanton skin.
- Fold all corners of the wanton skin and twist tightly the top of the skin, making sure that the mixture didn’t overflow.
- Deep fry in hot oil for 5 minutes until golden brown.- To serve with Maggi Chilli Sauce.
Labels: seafood
Teochew style steam fish with salted veg
Light and tangy dish - Best served with hot porridge, YUMMY!
You may wish to use any kind of fish or fillet but white pomfret is recommended. You can also replace the salted vegetable with salted soy bean (tau chiu) OR sour plum (not the sng moy you usually eat yah) if you wish.
INGREDIENTS:
1 medium size white pomfret
1 leaf of salted vegetable (sliced)
1 tomato (quartered)
1 teaspoon of chilli padi (sliced)
2 teaspoon of ginger (sliced)
2 tablespoon of sesame oil
1 tablespoon of light soy sauce
1 teaspoon of salt
DIRECTIONS:
- Clean the pomfret and drain. Rub some salt on both sides of the fish.
- Wash and soak the salted vegetable for at least 15 mins.
- Place some ginger and salted vegetables on the plate.
- Put fish on the plate and add the remaining tomato, ginger and salted vegetables.
- Pour the sesame oil and light soy sauce over the fish.
- Steam the fish on medium fire for 15 mins.
Labels: seafood
