Chicken Claypot Rice

I tried, for the first time, to cook the claypot rice in the claypot from scratch as I thought it might taste better.

But no, it not only tasted the same as when I cooked in a rice-cooker, but it also created more work for my hub, whom had use so much strength to scrape off the rice off the claypot. :P

It tasted as good (and moist) as before. :) The only thing I must remember is to make it drier next time as my hub prefers it that way.

Scallop Porridge

I was quite worried that my hub won't like it when it turns out as colourless as this, but it turned out that he finds it quite tasty! Guess I can't go wrong with scallop concentrates (yes, yet again.)

Chicken Rice

Cooking chicken rice is definitely tougher than me thinks. The most difficult part is separating the chicken meat from the bone. I am really bad at that. :P

Chicken Claypot Rice

I decided to follow (with some slight variations), the recipe on the package of the chinese sausage I bought and the end product turned out quite tasty! :) As a bonus, it's even easier to prepare than the chicken flavoured rice.



Ingredients

• 2 chicken thighs
• 1 chinese sausage
• 1 cup of rice

Seasonings (A)

• 1 tbsp oyster sauce
• 1/2 tbsp sweet sauce
• 1 tbsp light soy sauce
• 1 tbsp rice wine
• Sesame oil
• Pepper

Method

1) Marinade the chicken thighs with Seasonings (A) and leave for an hour.
2) When the rice is half-cooked, add the chinese sausage and chicken thighs
3) Add some sesame oil and 1 tbsp dark soy sauce and mix well before serving.

Chicken Baked Rice 2

Refer to the previous post. Added more cheese for my hub. Aww... just look at how nice the browned part of the cheese turned out to be... 'Cheesy'... :o~~~

Chicken Baked Rice

My hub is working overtime again today. I guess this gives me yet another opportunity to try a new dish. So what shall I cook with ingredients that were originally meant for a Chicken Cutlet Spaghetti meal? The title of this post says 'Chicken Baked Rice', so this has to be it. heh!

Notice how the chicken protrude out of the cheesy top? Try putting all the chicken slices (meant for two persons) into a single plate!



Surprisingly, the end product was pretty good and nothing like an 'experiment' to me. The rice was slightly on the saltish side (I shouldn't have stir-fried it with light soy sauce as the salt from the concentrated cream sauce will give it the necessary flavour it needs). Other than that, it was a yummy treat for me. :)

Ingredients

• 1/2 cup of cooked rice
• Mixed vegetables (carrot, corn, peas)
• Sliced Chicken breasts
• 1/4 cup of mushroom cream sauce
• 1 cup of mozzarella cheese

Marinade

• 1 tsp oyster sauce
• 1 tbsp light soy sauce
• Few drops of sesame oil
• dashes of pepper

Method
1) Cook the rice
2) Marinade the chicken and set aside for 30 minutes
3) Preheat oven to 200 degree celcius

While waiting for the preheating to complete,

4) Stir fry/blanch mixed vegetables and mix well with rice
5) Place the mixture of rice and vegetables in a casserole (or in my case, plate)

6) Spread 1/2 of cream sauce over the mixture
7) Stir-fry chicken pieces
8) Add chicken pieces on top
9) Spread remaining cream sauce
10) Sprinkle Mozzarella cheese generously to cover all the ingredients in the plate.
11) Bake for 20 minutes or until the cheese turns to a beautiful brown.

Vegetarian Congee

How to know I am cooking for myself only

1) I re-use utensils and bowls so that I don't need to wash additional ones later on. (My hub usually does the dish-washing)
2) I dump all the ingredients available into the pot to make it into a one-dish meal so that I can save on the effort and time on preparing different dishes
3) I am easy on the taste. Anything edible goes. :)
4) I... I don't care about the food presentation... pls see the photo below. :P

Fried Egg Noodle

My hub didn't like it. :( I finished all the noodles on my plate, though. Ok, it wasn't fantastic, but hey! It wasn' that bad too! :P

But I guessed as much. My hub didn't even like our Kopitiam's savoury HK Mee, which I was full of praises for. Not to mention this is my first attempt on a fried noodle dish. Better luck next time! :)

Flavoured Chicken Rice

This dish was intended to be a Claypot Rice dish. We had a craving ever since we first tried this. So I decided to give it a shot in cooking the dish myself.



It turned out that it was 'wetter' than it's supposed to be (thus the change in the dish name :P). I believe it has got to do with my subconscious mind of cooking the rice with more moisture (I love 'damp' rice). My hub, on the other hand, prefers 'drier' rice. He kept complaining that it is too moist. He finished the whole plate, though, leaving only a mushroom or two behind. Heh! It goes to show that the standard is still there ok! kekeke... Btw, I love the taste! I drool even by just looking at the picture. :p~~~

Ingredients

• Rice
• 2 Mushrooms (cut into halves)
• 1 prepacked chicken thigh from NTUC
• 1 Chinese sausage

Marinade (A)

• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp corn flour

Seasonings (B)

• 1/2 tsp dark soy sauce
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp pepper
• 1/2 tsp concentrated chicken stock
• 1 tsp garlic oil

Method

1) Debone the chicken thigh and remove fats
2) Cut the chicken into small parts and and marinade with (A)
3) Cook the rice
4) Stir fry garlic in heated oil until fragrant
5) Cook chicken
6) Once the chicken has changed colour, add chinese sausage
7) Add seasonings (B) and stir until even
8) Pour the cooked ingredients into the rice cooker 5 minutes before the rice is fully cooked.
9) Stir well
10) Once the rice is ready, add another 1/2 tbsp of dark soy sauce and 1 tsp sesame oil to enhance the colour and flavour.

YUMS!

Pork Cutlet Spaghetti

Add this and this, and you will have the following. :)

It was a yummy treat and a good change from the usual chicken/sausage spaghetti. I added fresh diced tomato to improve the taste. :)

Chicken and Sausage Spaghetti

This is one of the easiest meals I have prepared for dinner. There ain't no recipe for this because all you have to do is buy the correct ingredients, mix them together and voila! You have got a decent meal. :)



Ingredients

• Spaghetti (Barilla recommended)
• 1 cup of Minced chicken
• 2 sausages
• Pasta Sauce (Barilla strongly recommended)

Marinade

• 2 tbsp soy sauce
• 1/2 tsp pepper

Method
1) Cook the spaghetti in boiling water for 20 minutes
2) Marinade the minced chicken
3) Cook the sausages in boiling water
4) Stir Fry the minced chicken in a pan
5) Add the sausages to the pan
6) Pour the pasta sauce and cook the mixture till the sauce bubbles
7) Place the spaghetti in a plate and pour the mixture over

Vegetarian Fried Rice

I wanted to cook porridge today, but I had to choose fried rice instead.

Fried rice is especially useful when I am cooking dishes that I am not too confident of. To elaborate, if one of the side dishes I have cooked doesn't turn out good, I still have the fried-rice to fall back on. Fried rice is 'self-sufficient' and is a 'so good, you can even eat it on its own' staple. :P Most importantly, I have hardly gone wrong cooking this one-dish meal. It's a safe bet. :)



Ingredients

• 1 cup Rice (cooked overnight so that it will be easier to manage)
• 3 tbsp of mixed vegetables (comprising green peas, carrots and corns)
• 3 tbsp of mock ham cubes
• 5 tbsp of mock char siew (cut into cubes)
• 2 tbsp cooking oil

Mixture

• 1 tsp salt
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (for colour)
• 1/4 tsp pepper
• 6 tbsp water

Method
1) Heat oil in high heat
2) Add mock char siew and ham cubes, followed by mixed vegetables
3) Pour rice into the wok
4) Add mixture
5) Mix thouroughly

Fried Bee Hoon (Rice Vermicelli)

We really ran out of ideas. Pies are out because he is sick of it and it's not very healthy, anyway. He can't settle for kaya/butter bread. Sausage buns are unhealthy. We had too much of the home-cooked roti-prata too.

For months, I wearily asked my hub what he wants to have for breakfast. Each time, he would shrugged and said, 'Don't know'. For the first time last week, he excitedly asked, 'Hey, why don't we have bee hoon for breakfast?' I can't remember what he saw to make him have this wild idea, but I went, 'ya ya ya' to show indifference. Imagine all the work I have to go through just to prepare this for breakfast!

I never thought that I would actually give in to his idea, but here I am tonight, cooking this dish right after my dinner, so that I can store and reheat in healsio for breakfast tomorrow. A submissive wife, I am! :P



















Ingredients
Bee Hoon (rice Vermicelli)
1/2 a carrot (Shredded)
1 handful of bean sprouts
2 mushrooms (cut into strips)
1 tbsp oyster sauce
1 tbsp light soy sauce

Sauce mixture
1 tbsp Oyster sauce
1 tbsp Light soy sauce
2 tbsp sweet sauce
2 tbsp oil
3/4 cup of stock (obtained from the soaking of mushrooms)

Method
1) Heat oil for 15 seconds in wok
2) Stir fry soaked mushroom with oyster sauce. Remove from wok
3) Stir fry beansprouts and carrots with light soy sauce. Remove from wok
4) Heat oil for 15 seconds in wok
5) Add mixture
6) Add Bee Hoon *
7) Stir continuously until the liquid is almost dried up
8) Mix the bee hoon with the mushroom, beansprouts and carrot.
9) Remove from wok before it is completely dried up.
10) Add fried onion and shredded egg for the extra oomph!

* Side Notes
I didn't know Bee Hoon was cooked this way till my teenage years. All along, I had this idea that the sauce is added to the bee hoon while it is being stir-fried. When I saw my friend's mother cook the 'black liquid' in the wok before adding the bee hoon, I thought she's a weirdo! Haha! It turned out that her bee hoon was really tasty and her method was actually the correct one.

This is already my third attempt at frying bee hoon. I can still remember that my first plate of bee hoon was very dry. At that time, I didn't put enough liquid as I didn't know that the bee hoon can be so 'absorbent'. I also did not remove the bee hoon from the wok when it was completely dry. The end product was like rubber band, no kidding. What touches me was that my husband actually finished up his portion even though he agreed that it is too dry. :P

I learnt from this mistake and added a lot of liquid in the second round. Way too much, I guess. So much so that it seemed like those zi-char bee hoon with gravy.

I have improved much since these two experiences and the bee hoon I fried today is good. My hub gave a loud, encouraging, 'hmMMMmm' when I let him taste a spoonful of it. :)

Although he doesn't find it oily, I would want to cut down on the oil the next round. Health prevails! :)

Ee-fu Noodles Soup

My hub was out buying a PC for gaming. I was starving and can't wait till dinner time. As usual, I was too lazy to go down to da bao, nor was I willing to order yet another McDelivery meal as I can't afford to take in any more oily food. I decided to cook something quick and easy...

Do not be deceived by the looks of this bowl of instant Ee-fu noodles soup. It is simple... but simply delicious! :D~~~



















It tastes similar to my favourite myojo chicken instant noodles, just that it is without the MSG! The best part is, it is as easy as cooking instant noodles!

Ingredients

• Hong Kong Ee-Fu Noodles
• Vegetarian Mock Meat
• Vegetarian Ham
• Mixed vegetables
• Egg

Seasoning

• 3 tbsp light soy sauce
• 1 tsp sugar

Method

1) Cook the Mock Meat, Ham and vegetables for about 3 minutes.
2) Add the Ee-Fu noodles into the boiling water until it softens.
3) Add the light soy sauce and sugar.
4) Add the egg into the noodles and switch off the fire immediately.
5) Mix the egg thoroughly in the soup and serve.