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Tag Archives: dinner

Pseudo-Pineapple Fried Rice

Just like the Western casserole is great for using up leftovers, so is the Asian fried rice! In my version of Pineapple Fried Rice, there’s a cup of crushed pineapple left over from a carrot cake recipe, two white mushrooms left over from cooking a green curry dish, and leftover rotisserie chicken from dinner the night before.

‘Pineapple Fried Rice’ 

4 cups cooked rice, preferably day-old rice
3 tbsp fish sauce
1 tsp chicken stock granules
1 tsp sugar
2 tbsp oil
1 small onion, chopped
2 cloves garlic, minced
2 large white mushrooms, sliced
1 cup cooked chicken, shredded
2 eggs
1/2 cup roasted unsalted cashew nuts
1/4 cup raisins (I left this out as hubby doesn’t like them)
1 cups crushed pineapple, drained
1/2 cup frozen green peas

Mix the fish sauce, chicken stock granules and sugar in a small bowl, set aside.

Heat up the oil over medium-high heat and saute the onion and garlic. Add in the mushroom and stir-fry till softened. Add in the chicken and stir-fry till warmed. Make a well in the middle of the wok and crack in the eggs. Scramble the eggs. Make a quick stir of the ingredients in the wok.

Drizzle in the sauce, pouring around the ingredients so it sizzles when it hits the hot wok. Add in the rice and break up large clumps by gently pressing down with the flat side of the spatula. You don’t want to crush the rice. Add in the cashew nuts, raisins, pineapple and green peas. Stir-fry to combine until the rice is hot and ‘pops’. Taste for seasoning.

 
9 Comments

Posted by on March 15, 2012 in Cooking, Food

 

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French Fridays with Dorie: Cauliflower-Bacon Gratin

Mmm…this was a really good, savoury vegetable dish! Cauliflower, bacon, cheese, eggs, milk and cream. It makes a lot as you can see so it’s a good dish for a casual dinner party.

Dorie Greenspan gives her recipe here.

Visit the French Fridays with Dorie’s website for more cauliflower-bacon gratin.

 
15 Comments

Posted by on December 30, 2011 in Cooking, Food, French Fridays with Dorie

 

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Salmon Burgers

I cooked dinner last night, just the second time since the arrival of my parents! I hope to share some of my mum’s cooking with you in time.

This salmon burger is easy to put together and cooks quick too. It uses fresh salmon and ground pork with potatoes and onions for extra bite. I make it with leftover grilled salmon too. My family likes these burgers including hubby who is not a fish fan. Hope you’ll like them too!

Salmon Burgers
(Adapted from Harumi’s Japanese Cooking)

12 oz fresh salmon, skinless and bonelesss
1 small onion, diced
1 tablespoon butter
1 small potato, peeled
4 oz ground pork (I use chicken)
1 egg, beaten
Salt and pepper

1. Chop salmon finely until it is almost ground.

2. Lightly cook chopped onions in the butter, taking care to retain the onion’s crisp texture. Leave to cool.

3. Boil the potato or microwave it till cooked. Mash and leave to cool (do not add any butter or milk).

4. In a large bowl, mix the chopped salmon and ground pork. Add the cooked onion, mashed potato and beaten egg, then season with salt and pepper.

5. Shape the mixture into small burgers. Heat some oil in a frying pan. Working in batches, fry the burgers for 2-3 minutes on each side till browned and the meat is cooked.

6. Serve with Ponzu sauce (or mix light soy sauce with lemon juice) or mayonnaise with coarsely ground black pepper.

 
23 Comments

Posted by on October 14, 2011 in Cooking, Food

 

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Vermicelli with BBQ Pork and Mushroom

Tonight’s dinner was one of those ‘use whatever you have’ dishes. Hubby wanted noodles for dinner and I had half a packet of dried brown rice vermicelli (‘mei fun’ in Cantonese) in the pantry. Rice vermicelli is usually fried with meat (pork), shrimps and greens. I had some BBQ pork in the freezer, dried mushroom and some baby bok choy so it’s perfect.

Fried rice vermicelli is a simple dish but involves several steps: soaking the dried vermicelli, frying an omelette and cutting it to shreds, and frying the vegetable and meat separately. It is not an easy dish to make as you can either undersoak or undercook the vermicelli resulting in hard, indigestible noodles, or oversoak or overcook the noodles resulting in a sloppy, gloppy dish! The first time I fried vermicelli, I had noodles everywhere, it was a mess! But you do get better at it over time. :)

(Forgive the rather poor pictures. I took these photos with a camera phone! I’m still waiting for my computer to arrive.)

Fried Rice Vermicelli with BBQ Pork and Mushroom

Ingredients
200g shredded BBQ pork (you can also use 100g shredded pork and 100g shrimps)
3 dried Chinese mushrooms
2 eggs
200g baby bok choy
250g rice vermicelli (I used brown rice vermicelli)
1 small shallot, sliced (or 1 stalk green onion)
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tbsp BBQ pork drippings/juice (ask from the BBQ pork butcher, the meat is usually in a pan with the juices).

1. Soak dried vermicelli in lukewarm water for 10 minutes or until softened. Pour into a colander and drain well. (If using pork, season with a little soy sauce, cornstarch and pepper.) Rinse mushrooms and soak in hot water till softened. Retain the water and slice mushrooms thinly, set aside. Beat eggs in a bowl and fry in a non-stick pan into an omelette. Cut into shreds and set aside. Combine the BBQ pork drippings and the light soy sauce to make one and a half cup of seasoning. (Or use 1-2 tbsps of oyster sauce if you do not have the drippings.)

2. Wash and cut bok choy into section. Fry with 1 tbsp of oil till softened. Remove from pan and set aside. Fry BBQ pork till fragrant and heated through, remove. If using raw pork and shrimps, fry till cooked and remove. Fry mushrooms and shallot till fragrant. Drizzle over the dark soy sauce, mix, then add in the seasoning. Bring to a boil. Bring heat to medium.

3. Add in the rice vermicelli and toss well. Add the bok choy and cover for 1 minute. Remove the cover and toss to combine all the ingredients and to make sure the noodles is evenly covered with the seasoning. Toss until the the vermicelli is fairly dry. Add in the pork and toss again to combine. Taste and add more light soy sauce if needed. Dish out and scatter the shredded omelette on top. Enjoy!

 
12 Comments

Posted by on July 29, 2011 in Cooking, Food

 

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French Fridays: Coconut-Lemongrass-Braised Pork

Another Asian-influenced dish from Around My French Table; pork curry-stew. Turmeric, curry powder, cardomom seeds, coriander seeds, lemongrass and coconut milk are used in this curry. This recipe says to braise the stew in the oven but I cooked it the way I cook curry – entirely on the stove. It was too hot to have the oven on anyway! I cooked the potatoes and carrots separately as Dorie said but cooked the onions with the pork to add extra sweetness to the stew. I also poured all but 1/4 of the can of coconut milk into the Dutch oven and added the remaining milk only at the end as the flavour of the coconut milk will be cooked away when cooked too long. I omitted the honey too as I didn’t think the stew needs it, preferring it savoury than sweet.

It was a pleasant and mild curry. I found the strongest flavours were the lemongrass and cardomom. My kids could eat it and they think it’s quite nice. After all, only 1 heaped teaspoon of curry powder was used. I found a drizzle of soy sauce to chicken curry enhances its flavour and it worked on this dish as well. We had it two days in a row and it did taste better the next day. The first night I served it over white rice and garlic fried rice the second. (The second night’s dinner was better!)

That’s all from me on this recipe. I’m curious how other French Fridays with Dorie members found it. Click here for their links. (I’ll update this post with the link when it’s up. The FFwD website appears to be down at this moment.)

 
 

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Failure and comfort

Tomorrow is Big Kid’s birthday. He saw the Perfect Party Cake in my Baking book and liked it. That boy likes fruit and jam so I know he was attracted to the red jam filling between the cake layers. I know many who baked this cake had problems with the cake not rising. I read all the tips but alas, my cake failed too. Maybe it was the dark pans, maybe it was the lower heat I used (since I was baking with dark pans), maybe I overbeat or underbeat the batter but whatever it was, my cake did not rise. They were barely an inch tall. I would not be able to recreate the tall four-layer cake from the book. It was disappointing. After some consideration, I just decided to cut my losses and abandon the project. Don’t shout at me. It’s already too late. I have placed an order for a cake from a bakery. A lemon mousse cake because my boy likes tart desserts too. I felt sad because I’ve always baked birthday cakes for my family unless there was a specific request for something else.

I didn’t have the mood to make dinner but we got to eat. I took the 4 egg yolks left over from the cake recipe and made comfort food – pasta with carbonara sauce. We had rotini carbonara with bacon, peas and garlic. Yum. I feel slightly better.

 

Boiled pasta till al dente. Meanwhile, put sliced bacon into a cold saucepan and cook over medium heat, stirring occasionally, under bacon is crispy. Pour oil away leaving a teaspoon and stir in minced garlic and some frozen peas. Cook till garlic is fragrant and peas are heated through. Remove from heat. In a medium bowl, whisk together egg yolks, 1/2 cup half-and-half, 1/2 cup finely grated Parmesan, salt and pepper. When pasta is done, drain pasta and pour it back to the pot. Toss the egg mixture through the hot pasta then toss with the bacon mixture. Serve immediately. 

 
4 Comments

Posted by on July 20, 2011 in Cooking, Food, Life

 

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Grilled Mahi-Mahi and Garlic Rice

I bought a bag of Mahi-Mahi chunks from Costco. It’s a fish with firm flesh, the type preferred by my fish-averse husband! It’s convenient to have a bag of frozen fish in the freezer for the days when you don’t want to spend a lot of time preparing dinner. I have pan fried the mahi-mahi before but now that it’s summer I chose to grill it yesterday. Then feeling that serving it with plain white rice is well, plain, I made garlic rice with the cooked rice. Really quick and simple too. Boiled some greens and I have a balanced meal. Smile 

IMG_8638 (600x425)

Grilled Mahi-Mahi

1 tablespoon lemon zest
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked pepper
3 – 4 pieces mahi-mahi chunks

Place the fish in a baking tray. Mix the other ingredients in a bowl and pour over the fish to marinade for an hour. Turn the fish over halfway.
Heat the grill and rub some oil on the grill. Grill the fish over direct medium heat for 3-4 minutes each side. Serve.

Garlic Fried Rice
(adapted from Harumi’s Japanese Cooking)

2 cups cooked rice
1 – 2 garlic cloves, minced
2 tablespoons sunflower or vegetable oil
1 teaspoon granulated chicken stock
Soy sauce
1 teaspoon dried basil

Heat the oil in a wok and fry the garlic until you can smell it. Then add the rice and the stock granules. Drizzle soy sauce around the rice on the inside surface of the pan. Add in the basil and mix. Turn off the heat and stir until the rice is evenly mixed.

IMG_8675 (600x389)

 
7 Comments

Posted by on July 7, 2011 in Cooking, Food

 

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