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Tuesday, June 25, 2019

STEAMED EMBRYO RICE WITH CHICKEN

During my most recent day trip excursion to several local destinations, we were brought to a rice mill in Kuala Kurau.  The group was briefed on rice milling. "The Rice milling is the process that helps in removal of hulls and bran's from paddy grains to produce polished rice". 

We were introduced to the various types of rice processed.  I was attracted to the Embryo Rice which comes in 2 packing [a 3 Kg and a 300 gm pack] when I tried a rice dumpling sold at the mill [home-made].  The rice used was Embryo Rice and not the usual glutinous rice. It was good in taste and texture, light and not as compact as a glutinous rice dumpling.  I was not keen to cart back a 3 Kg pack, so I bought the small pack home.

This steamed rice with chicken recipe uses the Embryo Rice which I bought.

The rice is light and fluffy, though served with the marinated chicken, it isn't 'sinful' because one of the benefits of eating this Embryo Rice is 'it helps to relieve constipation and prevents obesity [gluten free]' and many more benefits like enhancing nutrient [magnesium, potassium, zinc and iron] absorption, memory, delay aging, lowering blood cholesterol level, regulating blood sugar level and strengthen bones and liver function.  This rice is suitable for the old and young.
One thing for sure, is high time I switch to consuming more of this rice to enjoy its benefits.
How To cook Embryo Rice?:- Same as you cook white rice.  Add less water if you prefer it to be chewy and more water if you love your rice soft. No soaking is needed.

Ingredients
[serves 3]
2 deboned chicken whole legs - cut into bite size pieces
Marinade [combined]
30 gm ginger grated
1 tbsp each light soy sauce, cooking wine and oyster sauce
1/2 tsp each of salt and sugar
1/4 tsp pepper
1 tsp dark soy sauce
1-2 tsp sesame seed oil
1 tbsp cornstarch
2-3 bowls of cooked Embryo rice
some sliced cucumbers
some chopped spring onions

  1. Combine marinade in a bowl, add in chicken pieces.  Mix well and marinate for at least 30 minutes.
  2. Place cooked rice in 3  serving bowls, top with marinated chicken and some marinade in each bowl.  Cover with lid or cling wrap.
  3. Steamed over high heat in a steamer for about 20 minutes or until chicken is cooked through.
  4. Remove, garnish with some chopped spring onions and serve with cucumbers.  Enjoy it with home-cooked chilli sauce would be awesome.

Monday, June 24, 2019

SPINACH OMELETTE

Never underestimate the outcome of a simple recipe. A simple omelette recipe could turned out to be an awesome dish that you would enjoy and say it is a keeper.  
This spinach [Pui Ling] omelette is what I meant as an example.  I have prepared this several times and love it very much.  Get snap up quickly. 
You can get to eat spinach minus the 'bitter/metallic' flavour with this omelette.
Drizzling some light soy sauce before dishing up the omelette gives it extra fragrance and taste.
Ingredients
[makes 1 big omelette]
3 stalks [medium size] spinach - rinsed well
some chopped garlic
1 large egg + 1 large egg
2 tbsp plain flour
1 tsp salt
dash of pepper
some light soy sauce

  1. Bring some water to boil in a wok, blanch spinach for several seconds or until the spinach is limp.  Removed, rinsed with cold water.  Squeezed out excess water, chopped.
  2. Place flour, salt and pepper in a bowl.  Mix well and add in 1 egg.  Lightly beat into a smooth batter.  Add in chopped spinach and garlic.  Mix well.
  3. Heat a non stick wok with some oil, pour in the mixture, spread out evenly.  Leave to fry.  Meanwhile, lightly beat another egg in the bowl.
  4. Fry until firm and golden brown.  Flip over and pour in the extra egg, spread evenly and leave to fry for awhile before flipping over to fry until both sides are golden in colour.
  5. Drizzle light soy sauce along the edges before dishing up to serve.



Monday, June 17, 2019

BRAISED NAM YUE CHICKEN

An easy way to prepare a delicious nam yue chicken just by marinating and braising.
Especially fragrant and tasty chicken dish with the aromatics and marinade.  No fry is needed, thus a less greasy kitchen to clean.
Ingredients
1/2 free range chicken - skin removed and cut into bite size pieces
3 - 4 pips garlic - peeled and cut coarsely
1/2 inch piece ginger - sliced
1 large onion - peeled and cut chunky pieces
Marinade [combined]
1 piece red fermented beancurd [nam yue]
1 tbsp each of oyster sauce, light soy sauce, Hoisin sauce and honey
1/2 tsp sesame seed oil
salt to taste [optional]
  1. Marinate chicken pieces with marinade for several hours.
  2. Lightly grease the base of a claypot, arrange aromatics [ginger, garlic and onions] in a single layer.
  3. Arrange marinated chicken over aromatics with marinade.
  4. Add water, enough to cover the meat.
  5. Bring to boil, lower heat and cover to simmer for 30 minutes or until chicken is cooked and gravy is reduced.
  6. Stir to mix well.  Garnish with some chopped spring onions.

Tuesday, June 11, 2019

FRIED PEPPERS WITH BEANCURD

These days when you meet with health conscious people, most would suggest or advise that we need to cut down on all meat intake, even seafood because the world is getting more and more polluted.
There is no guarantee that our daily food intake is free of chemicals, safe or healthy, no matter how careful we are with our selection.  To make it simpler, just eat a balanced diet in moderation and lead a healthy lifestyle. At least, to follow these 4 steps.
1. Eat in moderation a balanced diet;
2. Drink more water;
3. Exercise regularly;
4. Sleep early and rise early.
How many of us can follow these steps?  Can you?  Give it some thoughts.
Back to this recipe, inspired from Irene Yong's Youtube Video with modifications
Can substitute red chillies with red capsicum.  This is a  tasty meatless dish, savoury and sweet in taste that goes well with rice or porridge.  Try going meatless more often and discover for yourself if you miss meat, hehehe!

Ingredients
2 pieces firm beancurd - halved and cut  into 1 cm thick pieces
1 green capsicum - seeded and cut into pieces
some sliced red carrots
1 red chilli - seeded and cut into pieces
1 tbsp fermented black beans [tao see] - rinsed and drained
1 tbsp chopped ginger
50-70 ml water
Seasoning [combined]
2 tbsp sweet chilli sauce
2 tbsp light soy sauce [good quality ones]
1 tbsp cooking wine
1 tsp sesame oil
dash of pepper
1/2 tbsp cornstarch + 2 tbsp water [mixed]

  1. Pan fry beancurd pieces until golden brown.  Push aside.
  2. Add in chopped ginger, fry until aromatic.  Mix well with fried beancurd before adding carrots, chillies and capsicum.
  3. Add in fermented black beans, stir fry for awhile.
  4. Pour in seasoning, mix well and add in water.
  5. Bring to boil for awhile.  Thicken with cornstarch water.
  6. Dish up to serve.

Monday, June 10, 2019

BRAISED TOMYAM CHICKEN

An easy to prepare and quick cook chicken dish that can be prepared way ahead of meal times.  Ready to serve just with reheating or right away.
Best to marinate for 1-2 hours or overnight.  It can be braised  [with gravy version] or oven baked [dry version].  
Appetising and great to enjoy with a plate of steaming hot rice.  An aromatic, savoury, sourish chicken dish.  
Ingredients
[serves 2-3]
2 chicken whole legs - removed skin and cut bite size pieces
a few pieces of kaffir lime leaves
some shredded kaffir lime leaves for garnishing
some chopped wild ginger flower [bunga kantan] for garnishing [optional]
Marinade
2 tbsp tomyam paste
1/2 - 1 piece tomyam cube [I used Maggi brand]
  1. Marinate chicken pieces for at least 2 hours or overnight in the fridge.
  2. Heat a non stick wok with some oil, arrange the chicken pieces in a single layer to pan fry over medium heat until slightly brown on both sides.  Keep the marinade.
  3. Add some water to the marinade, pour over chicken.
  4. Bring to boil, cover with lid, simmer over low heat for about 20 minutes or until chicken is cooked through.  Remove lid and continue to braise until water is reduced to thick.
  5. Stir occasionally to ensure chicken is evenly cooked.
  6. Dish up to serve, garnish with shredded kaffir lime leaves and chopped bunga kantan.

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