Saturday, June 30, 2012

4th July Forever21!

Hubba is working, I am shopping ONLINE!

Buncto - #79 Simple Chicken Chop w Fried Rice

Arrrghhh, I have nothing much in my fridge!
And I wonder when I can go do grocery because Hubba will be very busy at work ...
And I have to prepare LUNCH and DINNER for him because he will be working overtime to rush his projects! Hahaha so I just have to fry ALOT of rice making sure he is FULL!
At the very last minute, I remember I still has skinless chicken thigh. I marinated them in the morning and sprinkle some spices on the chicken and just pan fry them.
Same style as what I did with HCP - Shortcut Indo Style Grill Chicken?

When the chicken chop is cook throught, I slathered  Kechap manis on the chop and added  red onion to the wok.
Smell SO GOOD!
Sliced the chicken and topped them onto the rice that is already divided into 2 portion!
My mom gave this to me when she knows that I prepare lunchbox for hubba to work!
She says this lunchbox can keep food warm for 7hours and this is verified by mother-in-law too!
Hahahaha ~

This is the 'IN' thing in Sg now; it works like a Thermal lunchbox but so much cheaper.
I wonder whether it can really keep food warm for so long!?
I'll be happy if they can do so for 4-5hours hahahaha.

Friday, June 29, 2012

Buncto - #78 Preserved Sausage Fried Rice (Lap Cheong 腊肠蛋炒饭)

Hub has gone back to work! 
Yippeeee, finally I am getting some me-alone time back!
But I hate that I have to wake up @ 7am to prepare food for him.

Yesterday he says he will be busy and requested for Sushi.
And today I decide to do something simple again before I get 'creative' maybe say, next week?
Hahaha if not I just fried rice, fried rice and more fried rice, hahahaha.

I have been wanting to put this 'lap Cheong' fried rice up for record.
This taste like Char Siew fried rice but more fragrant, belongs to the 'sweet' rather than savory category!
And very easy!
Basic Ingredient : *1 cup of cooked overnight rice, 4 stalk of sliced scallions, 1 sliced preserved sausage (lap cheong), 1 bulb diced garlic and 3 eggs. (Optional : prawns/pork or chicken)

Seasoning : 1 tbsp Fish sauce, 1 tbsp of Sugar, and a dash of salt. (Adjust accordingly)
*1 cup; measured when rice is uncooked.
I sliced the 'lap cheong' thinly.
Scrambled the eggs and flash fry the diced chicken and set aside.
I added some marinated leftover diced chicken that is left sitting on the fridge. 
Trust me, just the 'lap cheong' is more than enough to flavour the dish.
Heat oil for stir-frying, sauté garlic until fragrant.
Follow by adding 'lap cheong' ,and the white part of the sliced scallions. 
Don't forget to stir, they burnt easily but I love the burnt part of 'lap cheong' ...
Add the egg, and chicken before adding the white rice.
Add seasoning, and keep stirring to break up all the rice making sure everything is evenly mixed and all the rice clumps break up! Hub loves pepper so I just ADD alot of it, with the green part of sliced scallion at the end part of the stir frying.
When everything is mixed up nicely, shut fire and put on a lid covering the wok to allow the fried rice to soak in all the flavor; while I wash up the dirty dishes!
Hub has to do OT, so I prep alot; almost a 2 meal lunchbox!
That is ALOT of fried rice inside but it smell so nice.
This is one of my comfort food!

I just gotten my new pressure cooker, what should I prepare to try it out!?

Tuesday, June 26, 2012

CROCS deal of the day!

Crocs is having a "DEAL OF THE DAY"!

CROCS BAND FLIP @ USD14.99 for Hubba!

CROCS CARLIE FLAT @ USD21.99 for moi ...
But I am still HOLDING on to my EVERDAY Birkenstocks!
I don't think I can ever live without my Birkenstocks but CROCS is really a good alternative! They really have some good design recently and they have some good discount too.

But CROCS's orginal design as such will always be a NO-NO-NO!

Sunday, June 24, 2012

Playing Host with 梅菜扣肉!

Hubby invited MrK aka TOto's uncle (equivalent to TOto's godpapa) for lunch!
 I very  much would want to do a 满汉全席, and if I can I WOULD!
There is no way we can repay him for all the kindness he has shown TOto and always ever ready to help us with TOto when we have to go back to SG.

So I prep what I do best, 家常小菜!
And the dish chosen are mostly my recent success; Pork Belly with Preserved Mustard Greens (梅菜扣肉), Vietnamese Chicken (Chosen by Hubby), Sg Style Bak Kut Teh and my usual Cabbage dish! With so many dishes, I still scared NOT ENOUGH, typical housewife mentality?
The Soup is the easiest and I woke up early in the morning to slow cook them making just the meat will just fall off the bone!
I prep 梅菜扣肉 the night before because I read somewhere the taste will be better if the dish is kept overnight! I panfried the belly and arrange neatly on the steam plate.
I soak the 2 type of 梅菜 (sweet and salty) for 4hours!
And followed my cookbook recipe CLOSELY, making sure it is NO FAIL!
Top the 梅菜 on top of the Pork Belly!
My Hakka COOKBOOK all the way from Sg!
And I steam it for 90minutes instead of the recommended 60minutes!
It is so convenient with Digital Electronic Steamer ...
And today, early in the morning, I baked a my 'Walnut Butter Cake'!
Hahaha it seems like the style here is to prep a dessert after meal? 
I half the recipe which explains the height ...
My messy kitchen during Preparation!
The aromatics for different dish!
When I unseal my 梅菜扣肉, it looks GOOD!
I wish I can deep fry the Pork Belly but it will be ALOT MORE WORK and waste ALOT more oil and I hate to do that!
The dish chosen by YQ, easy peasy!
I kept worrying whether all these dish are acceptable to play host?
Seriously MrK is the first person other than hubby to eat what I cook!
Even my own mom hasn't eaten MY FOOD ...

I hope he likes them, haha and judged me as a beginner.

MrK bought us DESSERT!
These Chocolate truffles are GOOD, typical Hubby kinda of favorite dessert!
SINFUL, creamy and SWEET ...
Haha I think I need to read up on how serve up dishes better and be a better host?

Wednesday, June 20, 2012

Craving for JUNKS ...

In the middle of the night ...
We have this ravenous craving for JUNK and off we drove to Tom Thumb!

The initial plan was to just get ONE packet of CHIP but we ended up with 4 packet of Potato Chips! The reason, because we wanted to take advantage of the 2 for 2 free promotion. Then We saw that Digiorno Pizza is cheaper here so we wanted to take advantage of our manufacturing coupon and we gotten 2 box of pizzas. Then we see that Hagen Daz is 3 for USD10.00! We cannot CONTROL and help ourselves with 3 pint ...

Usually I am more of a Ben & Jerry's gal but Hubby prefers Hagen Daz.
Look at the variety of Hagen Daz available here!
And our gal-friends from Sg informed us via instagram that the same thing in SG would probably cost about 4x MORE! We should just BATH in Hagen Daz here ...

Confirm FAT DIE here!

Tuesday, June 19, 2012

20120619 Lunch Pt 2 : Vietnamese Chicken with Lemongrass, curry powder and caramelized sugar!

With the success of my previous experiment with Laos Lemongrass Chicken, I grew to love the unique taste of Lemongrass and I try to google for another different recipe to use with lemongrass. And I found a recipe from; her Vietnamese lemongrass Chicken was very similar but still very different in their own ways. "Vietnamese Chicken" is marinated with Curry powder and cooked with Caramelized Sugar.

 Sounds interesting ...
I decide to prepare 2 dish today; chicken and mushroom.

Please refer to for her Ingredient and Recipe.
I marinated the chicken pieces with Fish sauce, Sesame Oil, Rice wine, Sugar, Curry Powder and Salt.
I prep the Caramelized sugar first.
I hasn't done this before, so I didn't know what to expect but it wasn't difficult.
Just mix the sugar and water in the pan, and stir till the sugar has melted and leave the sugar syrup to be brown inside the pan. It is a rather quick process so cannot leave the pan by itself. EYE on the PAN!
When the sugar starts to brown, add another 2 tbsp of water and remove from fire.
Next add oil, and sliced shallots in a new wok.
When the shallots starts to brown a little; add in the mashed garlic and sliced lemongrass till aromatic.
Stir in the marinated chicken pieces and pour in the caramelized sugar.
Cook through and make sure chicken are well done.
The charred pieces of the shallots and lemongrass are to-die-for!

The taste of the chicken are very similar to our Singapore satay but sweeter with a twang of lemongrass taste without the peanut sauce, hahaha.
This is our lunch for 2!
Abit too much? Hahaha of course we have leftover for dinner and I would probably add another egg dish.
Thanks to her easy to follow recipe!
Take from
Recipe: Vietnamese Lemongrass Chicken
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking”

2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing


In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.

Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.


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