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Friday, 24 March 2017

Fried bee hoon

Hi all I recently did fried bee hoon with reference to this recipe by Angela Seah

http://platepalate.blogspot.sg/2017/02/fried-bee-hoon-using-feng-he-sauce-by.html?m=

It is very easy to follow only do watch out at the part where you fry the beehoon
Try to fry quickly as the sauce absorbs, beehoon can stick to wok and gets burnt.



looks nice right?

I used some sliced French beans, fish cake, carrot julienned
you can also add pork slices or chicken meat


Instead of using light soy sauce, I used Kikkoman Tempura n Noodle sauce with Feng He Garden Dark sauce

First, soften the beehoon in tepid water about 20-30mins. Drain it. I used half a packet. It is usually standard packing in Singapore stores.
Basically, prepare some minced garlic. Fry with vegetables and the fish cake and remove and keep aside.
Mix the sauce - proportion is 1 to 1.5 tbsp. Dark sauce with 2.5 tbsp. Light sauce mixed with a cup of water - this is from original recipe. if you use other brands, you may need to adjust the proportion.
I used tempura sauce and it yielded more sweetness. You may need to add a bit of salt.
Add in the sauce into the pot, then the bee hoon and turn on the heat . Swirl the beehoon around - I used a very long pair of chopsticks. After mixing well, make sure the strands of beehoon covered in sauce, cover the pot/wok . Let the bee hoon cook for 2-3 minutes till soft and add in the fried ingredients and mix well. I find that cutting the beehoon at this point helps to mix the ingredients in better. Serve warm.

If your ingredients, are not enough, you can pair beehoon with a can of stewed pork like I did or add some other fried food like chicken wings.

Enjoy!










Thursday, 23 March 2017

One pot rice

Sometimes on weekends, is my time to cook day. A lot of times, my hubby will not want me to cook and he prefers to buy from the food centre but he does appreciate if my food is good. But I do hate washing up!


Last weekend, I searched for one pot rice and chanced upon this recipe for "Kiam Peng" meaning salty rice.


The ingredients are simple, I used about 250 gm of chicken thigh meat, diced and pan fried first.


Then fried the garlic, and ginger and diced onion together.
Added in the carrots, some shimeji mushrooms and long beans.
After frying those, I added sliced cabbage, about 1/4 of  a large cabbage.
Then I added in Kikkoman soy sauce, Tai Wah dark soy sauce and oyster sauce, some sesame oil  and fried together.


Note : no need to cut the beans and carrots so fine, because in the end, I couldn't see my vegs!!
















After frying, mix into the rice which you place in the rice cooker. I mixed water with chicken stock.
I followed and put less than the water level for 2 cups rice. Mix well and cook.


mixed in
almost cooked






After cooking, mixed well, and I put in some Chinese parsley. Let it sit for 15 mins before serving.





The rice is fragrant and tasty! but you should not skimp on the ingredients - should put in more than what I did.
Happy cooking everyone!







Tuesday, 21 March 2017

Hi Everyone,
It's really been so long since I last updated this blog.
for sometime, I could not access this blog and I have been using my phone to post.
Today I have tried to use the computer instead.


I have been busy taking a course for work and didn't really do anything much except mugging and catching up on sleep since I took night classes.


After the course ended, I pampered myself taking up some cooking lessons and finally decided to sign up a bread making course.


The photos below are the marron glace crown which I made in class. We used Japanese chestnut. On its own, it is very sweet, but combined in bread, is very appealing.






I made again the next day replacing the chestnuts with golden raisin and walnuts. I also scattered some walnuts on the bread before baking. It turned out quite well and is also tasty. I ate the bread over 3 days for breakfast.



Bread is made using handknead method. I will be posting more bread posts in future.
Happy mid week to everyone!!