Homemade Recipes Category Archives - Page 30 of 53

Ham, crabstick and egg fried rice with salted vegetables recipe.

This is a simple lunch I made for the BF with leftover plain rice and whatever I could find from our fridge.

It turned out delicious and light; the rice grains were properly separated and coated with eggs, the salted vegetables contributed a nice savoury crunch while the ham and crab sticks gave the fried rice a delicious, meaty flavour.

# – Ham, crabstick and egg fried rice with salted vegetables.

You may notice that the method of cooking fried rice in this recipe is vastly different from the traditional Chinese way of cooking fried rice, where everything is dumped into a wok over strong flames and stirred and tossed rapidly till each and every granule is imparted with “wok qi” and flavours.

Unfortunately, I can’t cook fried rice like that because:

(1) I don’t have a wok…or rather we had a shitty one which we decided to discard after a particularly bad episode of scrubbing off burnt food..
(2) I don’t have the strength to keep tossing the ingredients in rapid movement. Yes, I am a weakling and an embarrassment to my race.

To spare myself from further humiliation, lets begin on how to cook this dish….

The ingredients:

Cooked plain rice for 2 person

2 eggs, lightly beaten and seasoned with salt and pepper

4 crabsticks, chopped

2 slices of ham, sliced into strips

1 handful of salted vegetables (“choi bou” in cantonese), soaked and drained

2 tablespoons of oyster sauce

A few dashes of Worcestershire sauce

Some white pepper

A few pieces of lettuce leaves, for garnish

# – First of all, heat up a non-stick pan with some oil.

# – Pour in the beaten eggs, tilt the pan in a circular motion so that the eggs could coat the pan.

# – While the eggs are still rather runny, throw in the rice.

# – Stir the rice into the eggs. Keep stirring for about 2 minutes.

# – Now, push the rice to one side, and throw in the salted vegetables. Stir until they seem a bit dry then only you mix them into the rice and egg mixture.

# – Now, push the rice, egg and salted vegetables to one side and throw in the crabsticks.

# – Followed by the ham strips. Stir both meats around until they’re a little browned on the edges.

# – Lastly, mix everything up together.

# – Add a couple of dashes of Worcestershire sauce.

# – Followed by 2 tablespoons of oyster sauce.

# – Finish it off with a good sprinkling of white pepper. Stir and lightly toss everything for about 5 minutes.

# – Ham, crabstick and egg fried rice with salted vegetables, DONE!

No ancient kung fu was involved in the making of this fried rice but it tasted absolutely awesome. With this cooking method, it’s almost as though every ingredient was cooked separately and then finally mixed together. Only they were all cooked separately in the same pan and mixed together in stages, hence there’s no clumpy or sloppy bits.

And what do you know, the BF thought I had actually managed to impart some “wok qi” into the dish, woohoo!

Ham & gherkin puff with mustard and blue cheese recipe.

I’ve been refraining from making anything that involves puff pastry because frozen puff pastry are quite expensive in Malaysia, mainly cause they’re imported. I know, I should attempt to make my own puff pastry but I’m really bad with pastry :P

# – Ham & gherkin puff with mustard and blue cheese.

Recently I discovered these locally made puff pasty for about 1/4 of the price of imported frozen puff pastry so of course, I got some to try out.

# – RM5.50 for 10 pieces of puff pastry squares. CHEAP!

I didn’t have very high expectations cause they’re so cheap, but hey….never try, never know. Anyway, I was going to make some sandwiches for lunch but realised I had run out of bread so I decided to make savoury puffs instead!

The ingredients:

6 slices of puff pasty squares

3 slices of ham, cut in half

3 medium size gherkins, sliced

A handful of peas, boiled and drained

2 tablespoons of blue cheese (can substitute with cream cheese or other soft cheese)

2 tablespoon of yellow mustard

# – First, roll the pastry out gently to thin it out a bit as well as to get the right size.

# – Lay a slice of ham and then some sliced gherkins over half of the pastry.

# – Then some peas.

# – And a dollop of blue cheese. Hrmmm…

# – Finish off with a squeeze of mustard.

# – Fold the pastry over to the other side and press down the edges with a fork to form a triangle. If the pastry got too soft to handle, just stick it in the fridge to firm up for a couple of minutes, it will make handling puff pastry so much easier.

# – With a fork, poke all over the surface of the triangles.

# – Chill in the fridge for about 5 minutes.

# – Then, stick in the oven at 210 degrees celcius for 13 minutes.

# – Ham & gherkin puff with mustard and blue cheese, DONE!

# – Crispy, buttery with porky, mustardy and cheesy stinking goodness.

This was surprisingly easy to make and fast. It’s a good change from the average ham and gherkin sandwiches as well. A bit naughty but of so delicious!

These frozen puff pastry, they’re so useful as well! I can think of a dozen other things to do with them, both sweet and savoury.

That said, I’m going to attempt to make puff pastries FROM SCRATCH, I promise.

How to peel a pomelo and torture your dog for fun.

My dad went to Ipoh recently, an idyllic city in Northern Malaysia for a game of golf with his friends. He brought home a couple of signature goodies, namely baked salted chickens (orgasmic!), green bean biscuits (meh!) and pomelos (yums!).

# – Pomelo.