All posts filed under: Rice

pork belly and shiso donburi

Pork Belly with Shiso Butter Soy Sauce Donburi

HELLO friends, I am back and extremely excited to cook in my kitchen again.  The 3 weeks family holiday in Kuala Lumpur and Bangkok was so very enjoyable, despite the H&H (hot & humid) weather.  Of course, the highlight for me was to meet my family and friends.  Best of all, I met my super duper adorable baby nephew who has quite the chubby cheeks *pinch*pinch*.  And then there was the eating, lots and lots of eating – we ate from places to places, tasted various Malaysian and Thai dishes while reminiscing all that authentic flavours and spices … savouring, remembering every single bite and taste.  Even my mom has a few new dishes to show off! We ate like there’s no tomorrow. “With the first bite, time stood still – nothing can distract me now.  All that matters is that precise enjoyment of breaking down that all too familiar authentic flavours and taste that I so remember and treasure.” Now that we’re back, we have a small problem and that is my under-stocked kitchen!  So, I went easy with our dinner meal …

Salmon onigiri

Easy Lunchbox Idea: Salt-grilled Salmon Onigiri

I think I’ve lost something and that’s time! Where have all the time go to these days?  Don’t you reckon that time has gone by without you knowing?  Honestly, I was only aware that we’re just about 60 days away from Christmas (yea! the christmas decors & gift specials are so visible at the malls) and that means it’s bye bye to a beautiful year and hello to another exciting year. The other day, lil’ one ask me, “Mom, can I bring something else to school?”  I looked at her with blanks on my face, thinking what else can I put into her lunchbox – something quick, delicious and easy to eat.  It’s been such a challenge keeping up with lil’ one’s demands nowadays especially when she’s growing up so fast.  If you know my lil’ one, she’s one of the hardest food critic to please!  But … I know (for sure) she loves salmon, rice and nori and I’ve got a solution for that! Onigiri (Japanese rice balls) are the perfect lunchbox or to-go food.  They’re healthy, fast, delicious …

Glutinous rice

Dim Sum Classic: Steamed Glutinous Rice in Lotus Leaf

“I (heartily) HEART ❤️ DIM SUM, but who doesn’t, right?”  Dim Sum, is a universally-loved Chinese brunch where meals are prepared and served in small bite-sized portions and shared.  Most of the dishes are either baked, steamed or fried – traditionally served on trolleys where hot dim sum baskets are stacked for diners to choose and order. Dim sum is often associated with yum cha because chinese tea is usually served during dim sum. “Sundays are my favourite Dim Sum days where time just stops.  I love to enjoy a slow, relaxed time with my family while sipping hot tea and gently nibbling on dim sum bites” Here in Melbourne, dim sum is served from 11am as brunch.  In other parts of the world like Hong Kong, Singapore, Malaysia, dim sum is served from as early as 6-7am as breakfast.  To the elderly, it is our Chinese tradition to get together with friends for dim sum after their early morning exercises. Here’s a few of my favourite dim sum dishes – har gao (prawn dumpling), shu mai (pork dumpling), lor mai kai (chicken …

Pineapple fried rice

Pineapple Fried Rice (Khao op sapparot)

Everywhere I go, I see pineapples here, there and everywhere.  So, while it’s still in season, I am very eager to do something with them again. After my baking episode of pineapple tarts a few weeks back and juicing the remainder, I am considering making a savoury dish now. Of course, the first thing that came to mind is Pineapple Fried Rice (in Thai – Khao op sapparot).  It is one of my family favourites and in this recipe, I’d like to follow the same presentation and flavour as I had always remembered – that is, served in a pineapple with a taste of sweet umami flavour If you noticed, this pineapple dish is a fancier pineapple fried rice with toasted nuts and raisins which of course further elevates the flavour. Pineapple Fried Rice (adapted from Adam Liaw’s Asian After Work) Serves 4 Ingredients: 4 cups cooked-overnight jasmine rice 2 tbsp vegetable oil 100 g chicken thigh fillets, sliced 100 g prawns, peeled and deveined 100 g fresh pineapple, cut into small cubes (keep the pineapple husk as serving plate) 1/2 cup frozen …

Superior fried rice

Superior Fried Rice

In my household, hubby’s nick name is the Tai Chow Lou aka Stir-fried master.  Do you know why?  Answer is very simple – sometimes, when I’m tired of cooking, hubby will take over the kitchen and make his famous dish that doesn’t require a lot of kung fu – his simple and tasty fried rice. Everyone knows how to make fried rice and it doesn’t need to be a boring dish. There are many ways to make fried rice interesting and appealing – like adding touches of seafood for more luxe, chicken for more protein or preserved ingredients like salty radish for bold flavours.  Lots of ideas for simple fried rice, right?  Then, I saw Billy Law’s special fried rice recipe from his cookbook, Have You Eaten and immediately liked the idea of adding scallops and tobiko roe to instantly turn a simple fried rice to superior fried rice – so luxe, decadent and fancy. “Yay! Don’t need to pay premium for fried rice anymore! Let’s see, maybe I’ll add abalone, king prawns, century eggs … and the list goes on and on and …

Chicken rice

Hainanese Chicken Rice

“Chicken rice, if not for you, I would not have loved rice so much.” Growing up in Malaysia, rice was a staple lunch for me and it keeps me full for the next 7-8 hours until dinner (well, that is including 1-2 hours of stressful traffic jam!).  Wherever I work, there is always a place that serve choice-ful Chinese economy mix rice (Chap fan) which is something like the food court type of chinese rice you find in Melbourne but it was much much more delicious and cheap.  Then we also have the Malay nasi kandar which is typically served with curries and sinfully yum.  If you like Indian, there’s also banana leaf rice and other rice dish like the fragrantful chicken rice or clay pot rice.  Clearly spoilt for choice. Today, I’m going to share with you a dish that is very close to my heart and tummy and that’s the Hainanese Chicken Rice.  I can eat chicken rice 5 days a week and not get bored.  There has been many variations of chicken rice since the Hainan …

Claypot Chicken Rice

Easy Claypot Chicken Rice

These days, I have been so busy with my work that I just rely on my ‘One Pot Wonder’ dish to satisfy my family’s hunger pangs 🙂 I know it sounds like some evil kitchen musings (like I’m torturing my family) but this ‘One Pot Wonder’ has saved my life during busy days.  My definition of ‘One Pot Wonder’  is really just putting all ingredients in a pot and cook! Super duper easy, all thanks to Amy Beh’s recipe. Easy Claypot Chicken Rice (adapted from Amy Beh’s Recipe)  Serves 4 Ingredients: 4 pcs boneless chicken thigh, sliced into bite-size 300g basmati rice, washed 400ml water (or replace 1/3 measurement with chicken stock) 1 chinese sausage (lap cheong) 4 pcs dried chinese mushroom, soaked for 1 hour and sliced 2 pcs salted fish, chopped 2 1″ pc ginger 1/2 tsp vegetable oil Spring onion, for garnish Chilli sauce, to accompany (Chicken Marinade) 1 tbsp ginger juice 1/2 tsp dark soy sauce (add more dark soy sauce if you want the rice to look darker) 1 tbsp oyster sauce 1 tsp sesame …

Seafood Congee

Seafood Congee

It’s not even fall yet but I’m already craving for good ol’ fashion home-made ‘chuk’ aka congee or porridge.  A good home-made congee tickles me warm in my tummy.  I remembered when I was sick, my mum would make a good bowl of pork congee and I would immediately felt better after eating it. It’s like the “chicken soup for my soul”. Congee can be cooked to several different textures.  If you want to see rice grains and the consistency to be not too starchy, don’t cook too long.  If you want a more starchy consistency, the rice grains will be broken by cooking it longer. The wonderful thing about making congee is you can put just about any ingredients and it’ll still taste good.  The broth absorbs the wonderful flavours impart by the ingredients that you’ve put in. Congee can be eaten for breakfast, lunch or dinner.  I like to eat my congee with fried peanuts, pickled lettuce and fried anchovies.  This recipe generates congee with broken rice and slightly starchy consistency which is …