Yam Rice ( Taro Rice)

Yam rice is commonly found at Yeong Tow Foo stall. Most of my friends are very madly in love with this rice, to be honest i'm not a big fan of this rice. Whenever I eat out i still prefer white rice cause white rice can never spoil the actual taste of the dish. This yam rice can make a very good and convenient one pot meal especially when you are very busy and have no time to cook. You can even cook it ahead and keep it heated in the rice cooker. Everyone loved the Yam Rice when I made it the other night. I think I should cook this more often in the future. Yam is definitely my beloved, very soon i will come up with my favorite dish, "yam ring"

For what I know it is one of the popular ingredients for vegetarian dishes.  Will for sure share the recipes with you all.

Yam Rice ( Taro Rice)

   Ingredients   :

   11/2      cups yam cubes

   11/2      cups jasmine rice, washed and drained

   41/2      cups water

   4           tablespoon vegetable oil

   8           chinese dried mushroom, soaked

   180 g    dried scallop & dried shrimp ( mixed)

   120 g    chicken breast cubes ( i use waxed meat  & waxed sausage / lap yoke & lap cheong)

   2           bulbs shallot, peeled and cut slice

   1           stalk green onion, trimmed and dice

   2           chicken bouillon cube

   1/2        teaspoon dark sauce

   1           teaspoon light soy sauce

   1           teaspoon sugar

   1/2        teaspoon salt

   dash of pepper

   dash of sesame oil

   

    Method    :

    Dice the mushroom and cut waxed meat & waxed sausage to strips.

    Heat the wok or rice cooker with the vegetable oil and fry the yam cubes for a while or until 

    brownish, removed from wok and set aside. Remain the oil in the wok.

    Add shallot to fry until golden brown and removed crispy shallot only, leave the oil behind. Add in

    chicken breast cubes/ waxed meat & waxed sausage, dried scallop & dried shrimp to fry until aromatic  

    approximately about 1 - 2 minutes or more.

    Add in the diced mushroom and toss in the pre-fried yam cubes. Add rice and continue to fry for a 

    little while. Pour in the water, chicken bouillon cubes, dark sauce, salt and sugar, dash in the sesame 

    oil and pepper powder. Mix and combined everything in the rice cooker and close lid and switch rice

    cooker to cook.

    When the rice is cooked, open lid mix and fluff up the rice, add light soy sauce. Garnish with crispy

    shallot and green onion before serve.

    Enjoy!!!

    

    

    

 

Yam Rice ( Taro Rice)

Mommy's Nyonya Chang

Mommy's Nyonya Chang

Mommy's Nyonya Chang

Seafood and Petai Fried Rice

This plate of Petai Fried Rice was actually my hubby's lunch, I purposely cooked this for his lunch last week when he had his day off. It has been almost a month that I'm back to Florida. I told myself i will try to cook and prepare whatever i've eaten while I was in Malaysia for my darling husband and darling daughters, sounds fair, right! LOL

Usually i don't pack petai for my hubby to take to work. Whenever he see me cooking sambal petai, he will definitely say "oh don't gimme this for lunch". It is better not to eat this at work cause Petai will make bad breath and stinky urine, however it is a very high nutritious dish which I've mention before. I dump in a lot of Petai to fry this rice, since it is his day off  I want him to enjoy this as much as he can, he loves Petai. It's a one of a kind lunch, but yet delicious. I've just brought 2 big bottles of air freshener, I hope it can help.

Seafood and Petai Fried Rice

   Ingredients   :

   1/2     cup petai

   1        bowl cooked white rice

   2        tablespoon sambal chili paste or chili boh

   1/2     shrimp and squid, cleaned

   1/2      mix vegetables includes carrot / corn / peas

   2         tablespoon vegetable oil ( add 1 tablespoon to fry the seafood, save the balance for later)

   2         eggs

   2         cloves garlic, peel and mince

   2         dash squid sauce

   1         tablespoon soy sauce

   1/2      fresh red chili, deseeded and cut

   1/2      tablespoon sugar

   dash of pepper powder

   small slice shrimp paste ( belachan)

   some onion, cut cubes or slice

   salt to taste

    Method   :

    Heat the wok on high, add oil and fry the shrimp and squid for around 20 - 25 seconds. Remove 

    and set aside. 

    Add the remaining oil into the same wok and add in the petai, dump in the shrimp paste (belachan)

    and saute with onion, mince garlic and sambal chili paste or chili boh until aromatic. Then add cooked

    white rice and seafood, mix vegetables into the wok and continue to fry the rice.

    Push everything in the wok aside and break in the eggs, let it fry for a little while and scramble the 

    eggs. Add fresh cut chili, sugar, dash in the pepper powder, squid sauce and salt to taste. Fry for 

    another 3 - 5 minutes.

     Serve with garnishing, at your wish.   

     Enjoy!!

Seafood and Petai Fried Rice

Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

I'm not really a fried rice person. I decided to cook this today because i wanted to eat preserved vegetables really bad, nothing else, i think fried rice is the easier and faster dish to whip up. It can stop my craving in minutes.

Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

   Ingredients    :

   3    cups white rice 

   3    ounces shrimp, cleaned,pat dry and add 1/2 teaspoon sugar

   2    ounces roast pork, cut thin strips

   5    ounces preserved vegetable, washed and thinly slice

   2    ginger slice, cut thin strips

   1    stalk green onion, mince 

   1/4 cup edamame ( frozen peas)

   1/2 teaspoon fish sauce

   1    teaspoon sugar  

   1    teaspoon oyster sauce

   2    eggs

   3    teaspoon vegetable oil

   dash of sesame oil

   dash of pepper powder

   salt to taste

    

     Method    :

     Beat the egg, set aside. Heat up the wok, add vegetable oil and add shrimp and ginger to stir-fry.

     Add in the roast pork and preserved vegetables following by the white rice and stir-fry for a while.

     Pour in the egg mixture and let it fry in the middle of the rice. Add green onion, fish sauce, sugar,

     oyster sauce, dash in the sesame oil, dash of pepper powder and salt to taste.

     Stir-fry until everything combined and serve the fried rice immediately.

     

   

  

Preserved Vegetable Fried Rice ( Ham Choy Chow Fan)

Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Loh Mai Fan ( Ipoh style)

   Ingredients     :

   11/2   cup glutinous rice, washed and soaked for 2 hours

   200    g pork belly, cut strips 

   1        whole garlic, peeled and mince

   2        tablespoon oyster sauce

   11/2   tablespoon thick soy sauce

   11/2   tablespoon sugar

   1        teaspoon salt

   1/2     teaspoon light soy sauce

   1/2     teaspoon pepper powder

   2        eggs, beat, add pinch of salt

   1        bulb shallot, peeled and thinly slice

   1        stalk green onion, trim and cut

   1/4     cup vegetable oil

  ( use partially of the ingredients to marinate pork belly, the remaining mix with the glutinous rice)

   

   Method     :

   Marinate pork belly for 1 - 2 hours with 1 tablespoon sugar, 1/2 teaspoon light soy sauce,  1/2 teaspoon

   thick soy sauce and all the mince garlic.

   Heat the wok, add in the vegetable oil and fry the shallot until golden brown. Remove from the oil, set

   aside. Keep the oil for later use. Fry and swirl the pan to make thin omelette, thinly slice and set aside.

   Into a non stick pot, cook the marinated pork belly on medium heat for approximately 1 hour. Stir it 

   occasionally. Set aside.

   Steamed the glutinous rice for approximately 1/2 hour. Remove from steamer, add in all the cooked

   pork belly, shallot oil and all the remaining of the ingredients from above except the eggs and green 

   onion. Mix and combine with a spatula until everything coated with oil and gravy.

   Put everything into the steamer and steam for another 20 minutes. Remove from steamer, garnish with

   omelette strips and green onion. Serve !!!

   Enjoy!!!

Steamed Glutinous Rice - Loh Mai Fan ( Ipoh style)

Kampung Fried Rice With Fried Chicken

Today I would like to introduce this traditional Kampung- Style Fried Rice. This fried rice is definitely very popular and commonly find in many restaurants. My husband is an absolute big fan of this Kampung fried rice especially with fried chicken. Eventually he will fry this fried rice every week. I can say this is actually my husband's special fried rice recipe. Frankly speaking, he can cook this better than me. LOL

I was craving for Kampung Fried Rice now, can't wait for him to come home from work therefore i tried cooking it myself. My daughters and nieces said it was very good, i'm so happy. Yeah!! I don't need to request him to cook this for me next time as he always use to say he got the special recipe and is not gonna tell me cause he wanted me to beg him to cook this for me. What the

     Ingredients    :

     3         bowls cooked white rice

     3         eggs

     11/2    teaspoon salt

     2         teaspoon vegetable oil

  # 6         drum stick or wings

  # 11/2    teaspoon turmeric powder

  # 2         teaspoon salt

  Oil for deep frying

 ( Marinate with all the # ingredients for 20 minutes or more)

 * 2         bulbs shallot, peel and cut small pieces

 * 5         cloves garlic, peel and cut small pieces

( Slightly blend all the * ingredients and sprinkle with 1/2 teaspoon salt)

   Method    :

   First, fry the chicken in hot oil until golden brown or cooked. Remove from wok and drain in colander

   Heat the wok, add oil and fry the blend mixture for 20 seconds. Add in the cooked rice, fry for a while.

   Push aside the rice to the edges of the wok and crack in the egg in the middle, one egg at a time.

   Continue to fry the rice, sprinkle in the salt while frying the rice.

    Place the chicken at the side of the rice and serve. while it's hot.

    Enjoy!!!

   

Kampung Fried Rice With Fried Chicken

Glutinous Rice Dumpling ( Ham Yoke Chung)

For the recipe please refer to my step by step how to make ba zhang :-

Glutinous Rice Dumpling ( Ham Yoke Chung)

Glutinous Rice Dumpling ( Ham Yoke Chung)

Turmeric Chicken Curry & Turmeric Rice (Nasi Kunyit)

This picture was taken in January during my youngest daughter's 4th birthday party. I threw a birthday party for her and invited a lot of guests. If I'm not mistaken, roughly about 50 peoples. When I send out an invitation, they will bring alone their whole family. Let say if someone were to invite me for a party I will definitely bring along all my kids. Lets make a big group and have fun, the kids can play Let's Dance or Wii games while the adult can sing karaoke. I like the crowd and laughter, eventually my house will have party at least once or twice a year. This time I cooked the chicken curry with more gravy. It is very tasty to put over the Turmeric rice. I previously cooked a very nice dry chicken curry too. Check it out more at this blog.

Kunyit Chicken Curry & Nasi Kunyit

   Ingredients   :

   1              whole chicken approximately 2 - 3 pound, cut into pieces

   2              ounces of fresh turmeric, peeled  

   5 - 6         potato, peeled and cut wedges

   1              teaspoon turmeric powder ( if you don't have fresh turmeric add another 2 teaspoon)

   2 - 3         tablespoon curry powder

   2              teaspoon chili powder

   2 - 3         teaspoon salt

   2 - 3         teaspoon sugar

   3              dash pepper powder

   1/2           teaspoon coriander powder

   1/2           teaspoon cumin powder

   2 - 3         anise star

   2 - 3         lemon grass, trim and smashed

   5 - 6         fresh curry leaf

   3              cloves garlic, peeled

   6 - 8         bulbs shallot, peeled

   1              cup coconut milk ( i use 2 cup fresh milk)

   5 - 6         cup water

   3 - 5         tablespoon cooking oil

   Blend together  :

   Fresh turmeric, garlic and shallot, set aside

   Marinate the chicken with   :

   Turmeric powder, curry powder, chili powder and 1/2 teaspoon salt for  an hour or more, set aside

   Method   :

   Heat up the wok and fried the potato until the side turns brownish. Remove from wok, remain the oil

   in the wok, use back the same oil to fry the blend mixture for until the it becomes lighten or aromatic.

   Add in the marinated chicken and fry for 5 - 8 minutes, longer frying the curry chicken will become

   red and oily. Pour in the water or fresh milk, salt, sugar, pepper powder, cumin powder, fresh curry

   leaf, coriander powder, anise star. Close lid and let it simmer for about 20 - 25 minutes. Open lids, add

   in the fried potato and let it cook for another 2 more minutes. 

   Pour in the coconut milk, lower down the heat, slowly stir and mix well until everything combine. 

   Off stove and your delicious Turmeric Curry Chicken is serve.

   Enjoy!!!

   

   

   

    

   

   

   

  

Hainanese Chicken Rice

Hainanese Chicken Rice

To blanch the chicken please go to this website : Ipoh Pak Chit Kai - Blanch Chicken

Kai Lan Shrimp Fried Rice

Kai Lan Shrimp Fried Rice

   Ingredients    :

   1 - 2          bowls of cooked white rice ( can use leftover rice, steam)

   1-2            stalk of Kai Lan /Chinese Kale ( wash and cut 2-inch)

   1               stalk green onion ( wash, cut small slice)

   30 - 50      gm shrimp ( deveined and add a pinch of sugar )

   11/2          teaspoon salt

   1               teaspoon light soy sauce

   1 - 2          drops dark soy sauce

   2               drops of sesame oil

   2 - 3          dash pepper powder

   1               teaspoon sugar

   2               eggs 

   1/2            teaspoon oyster sauce

   2               teaspoon vegetable cooking oil

    Methods     :

    Heat up the wok or skillet medium to high, pour in the cooking oil, add in the shrimp, fry for 1/2

    minute, add in the Kai Lan/Chinese Kale and continue to fry, add the eggs and scramble. Add in

    cooked white rice and all the spices. You can add more or less salt, sugar or light soy sauce to enhance

    the flavor of the rice. Best homemade fried rice is serve.

   Enjoy!!!