Yam Rice

I love yam rice ( "orh pheang" in hockien ). Fragrant & tasty. You can eat it just like this or with some salted / pickled vegetables soup or just bak kut teh ( herbal soup ).  I first tasted orh pheang was in Butterworth, Penang in 1996.  Some colleagues brought me there to have lunch. It was served with pig's organ soup. Yum! 

Here is my attempt to try to cook the rice at home with lots of yam!! :p Recipe adapted from Rasa Malaysia. 

The ingredients

Fry all the ingredients.

Add in the seasoning & mixed well.

Mix well the fried ingredients with the rice. Start cooking in the rice cooker.

Ingredients : 

3 cups of rice washed & soaked with the usual amour of water needed to cook the rice in rice cooker. 

200g yam, clean & diced

50g dried shrimps clean

3 cloves of garlic minced 

4 shallots - thinly sliced 

1 small carrot - diced 

2 dried mushrooms - diced. 

3 tbsp vegetable oil 

Seasoning : 

1 tsp sesame oil 

3 tbsp sweet dark soya sauce 

1 tbsp oyster sauce 

2 tbsp light soya sauce 

1/2 tsp pepper 

1/2 tsp five spice powder 

1/2 tsp sugar 

Preparation steps : 

1. Clean the rice & soak in water & leave in the rice cooker.

2. Heat up the oil in the wok, add the garlic & shallots. Fry until fragrant. Add the dried shrimps, fry a little & add the dried mushrooms. Fry a little then add the carrots & finally the yam. Mix well. 

2. Add in the seasoning & mix well . Then transfer to the rice cooker & mix well. 

3. Start the cook mode on the rice cooker. After the cooking is done, mix well & serve hot. 

4. Garnish with some spring onions , fried onions & fresh chilli. 

Bon appétit ! 

Chin's note: 

1. Adjust the seasoning to your liking.

2. Here is the link to Rasa Malaysia's recipe: 

http://rasamalaysia.com/yam-rice-recipe/2/

Rice Noodles with Fish Sauce

Was at a friend's house for a BBQ last summer in Singapore. Her mother-in-law prepared a very yummy fried rice noodles & when I asked her what is her secret. She shared the use of fish sauce & minced pork! Simple yet tasty. 

Ingredients : 

100g minced pork - lightly seasoned with some pepper & salt. Set aside. 

1 packet of rice noodles 

1 packet of bean sprouts / bok choi 

3 cloves of garlic - minced 

1 carrot , thinly sliced. 

Oil 

Fish sauce & pepper to taste

Preparation steps: 

1. Put the rice noodles in the large bowl & pour boiling water over it. Set aside until the noodles turned soft. Drain & set aside. 

2. In a wok, add add 3 tbsp of oil. Heat up & add 1/2 of the minced garlic. Fried until fragrant & add the minced pork. Stir fry until all the meat is completely cooked. Add in the rice noodles.

3. Add the fish sauce and some pepper. Mix well and fry a little until noodles are completely cooked. Dish out into a pot / rice cooker to keep warm. 

4. Clean the wok & heat up some oil, add the remaining garlic & fry until fragrant & add the carrots & desire vegetables. Fry a little & don't over cooked the vegetables. Season with some fish sauce & pepper. 

5. Dish out & spread over the rice noodles. 

Voilà  & serve warm! 

Chin's notes:

1. Fish sauce is slightly salty, taste your noodles as you are adding the seasoning. 

2. Can served with fried omelettes as garnishing. 

Ang Ku Kuih with Peanuts

Trying a new flavour. I was back in Singapore for my father-in-laws' funeral last May & get a chance to try Ang Ku Kuih with peanut filling.

I have to get my hands to try to make them.  Love the peanuts !! 

I used the peanut filling's recipe from Guai Shu Shu's website. Link to recipe: 

https://kwgls.wordpress.com/2014/08/23/an-auspicious-chinese-steamed-cakered-tortoise-steamed-cake-angku-kuih-（红龟粿）/

Chin's notes : 

1. I replaced plain flour with corn flour. 

2. For the dough recipe I used Rasa Malaysia's recipe: 

http://rasamalaysia.com/angku-kuih-red-tortoise-cake/2/

My First Mosaic

Something that I have always wanted to get my hands on.  Finally I met a lovely mosaic teacher. She warmly invited me to try 2 sessions. I love it .... 

A long process, cutting each piece of tiny tiles & arrange them on the traced motif.

I'll have to wait until October to complete my project. 

Here is the process ... 

Fried Rice Noodles with Dried Anchovies

It has been a while since I last posted. Finally the school year ended & the summer holiday has just started. 

I usually cook fried rice noodles for lunch & dinner for the family. An easy meal. :) 

Ingredients: 

1 packet of rice noodles, soaked with hot water until soft. Set aside. 

3 cloves of garlic - finely minced. 

3 slices of ginger

200g of dried anchovies & more for garnishing. Clean & fry with oil until golden crispy. Set aside. 

Lettuce - clean & thinly sliced for garnishing

3 eggs lightly beaten - make thin omellete & thinly sliced. 

Bok choy - clean & thinly sliced.

50ml Oil for frying noodles

Fish sauce & light soya sauce 

Salt , pepper & a little sugar for taste. 

Preparation Steps: 

1. Prepare all the ingredients needed. Fry Omelete & fry anchovies. 

2. In a big wok, heat up the oil, add the garlic & ginger fry until fragrant. 

3. Add in the bok choy & fry a little until they are semi cooked. Add in the seasoning , noodles & anchovies. Mixed well until the noodles are evenly coated. 

4. Taste the noodles & add more seasoning to the taste if required. 

5. Dish out the noodles , garnish with thinly sliced omelettes , lettuce & anchovies. 

Served with sweet chili sauce / freshly cut chili with light soya sauce. 

Voilà ! 

Chin's notes. 

1. Take note, anchovies are a bit salty. 

2. Keep warm in the rice cooker / thermal pot.