Noodle with Shredded Pork and Spicy Sauce
Posted on 2016/03/22
Stir-fried Brown Rice Vermicelli with Shrimp and Vegetable
Posted on 2016/03/07.
Satay Seafood Noodle Soup
Posted on 2016/03/01
Stir-fried Hot and Spicy Chicken Noodle
Posted on 2016/01/19.
Stir-fried Rotini with Chicken in Szechuan Spicy Hot Sauce
Posted on 2015/11/24
Braised Yuan Yang Vermicelli with Pork and Spicy Sauce
Posted on 2015/09/15
Vermicelli Soup with Shrimp and Meat Ball
Posted on 2015/05/26
Stir-fried Rice Stick with Pork, Chili and Vegetables
Posted on 2015/04/21
Stir-fried Brown Rice Vermicelli with Vegetables Singapore Style
Posted on 2015/03/31
Yin Yang Fried Rice (Hong Kong Style)
Posted on 2015/02/24
Stir-fried Sweet Potato Noodle with Pork, Kim Chi and Zucchini
Posted on 2015/02/10
Pineapple Fried Rice
Posted on 2015/02/03
Toss Buckwheat Noodle with Chicken and Vegetables
Posted on 2014/12/30
Singaporean Hainan Chicken with Rice
Posted on 2014/10/21
Rice with Chicken and Chinese Vegetables in a Pot
Posted on 2014/09/30
Rice with Seafood and Coconut Curry Sauce
Posted on 2014/08/26
Stir-fried Spaghetti with Char Siu and Vegetables
Posted on 2014/05/06
Noodle Soup with Hot and Spicy Ground Beef Sauce
Posted on 2014/04/22
Stir-fried Shanghai Noodle with Chicken and Vegetables in Red Curry Sauce
Posted on 2014/04/08
Thai Tom Yum Fried Rice
Posted on 2014/02/25
Crispy Chow Mein with Beef and Gai Lan
Posted on 2014/01/07
Stir-fried Rice Rolls with Chicken and Vegetable
Posted on 2013/12/24
Korean Rice Dish with Beef and Vegetables (Bibimbap)
Posted on 2013/10/15
Stir-fried Rice Vermicelli Singapore Style
Posted on 2013/09/03
Indonesian Stir-fried Noodle
Posted on 2013/08/27
Penne with Shrimp and Curry Cream Sauce
Posted on 2011/11/30
Rotini with Bacon, Mushroom and Egg
Posted on 2011/10/12
Vegetarian Quinoa and Rice Congee
Posted on 2011/07/30
Quinoa and Rice Congee with Chicken and Corn
Posted on 2011/07/20
Rice with Diced Pork and Chinese Cream Corn Sauce
Posted on 2011/04/09
Pad Thai
Posted on 2011/03/31
Chinese Fried Rice
Ingredients:
3-1/2 oz – Medium shrimp
4 oz – Diced char siu
3 – Eggs (beaten)
2 Tbsp – Chopped green onion
6 cups – Cooked rice
1 tsp – Salt
2 Tbsp – Chicken broth (or 2 Tbsp water + 1/2 tsp chicken broth mix)
Method:
- Wash shrimp and pat dry with paper towel. Marinate with a dash of salt, white ground pepper and 1/4 tsp cornstarch.
- Heat the wok and add 2 Tbsp oil. When hot, add shrimps. Stir-fry until they turn red. Remove and set aside.
- Add 4 Tbsp oil to wok. When hot, pour in beaten egg. When almost set, stir in cooked rice. Stir-fry until rice is heated through. Add salt, chicken broth, cha siu, green onion and cooked shrimps. Stir and toss until all the ingredients are thoroughly mixed and until rice is dry.
- Serve at once.
Congee with Chicken and Mushroom
Ingredients:
1/3 cup – Long grain or medium grain rice
9 to 10 cups – Water
1 slice – Ginger
8 oz – Skinless boneless chicken breast
5 oz – Onion (sliced)
8 pieces (1-1/2″ diameter) – Chinese dried mushroom
3 Tbsp – Green onion (finely shredded)
1-1/2 Tbsp – Ginger (finely shredded)
5 to 6 sprigs – Cilantro (coarsely chopped)
Sesame oil to taste
White ground pepper to taste
Rice Marinade:
1/8 tsp – Salt
1/4 tsp – Oil
Chicken Marinade:
1 – Tbsp Light soy sauce
1/2 tsp – Salt
2 tsp – Cooking wine
1 tsp – Water
1/8 tsp – White ground pepper
1/2 tsp – Sesame oil
1-1/2 tsp – Cornstarch
2 tsp – Oil
Method:
- Soak dried mushroom with cold water in a covered bowl. Stand for 1-1/2 to 2 hours (depending on the thickness of the mushroom) or until softened. Cut off and discard stems. Rinse mushroom cap between the gills to remove dirt and grit. Squeeze out water. Cut into strips. Add 1/2 tsp sugar, 1/2 tsp light soy sauce and 1 tsp oil. Mix well and set aside until ready to use.
- Wash rice 2 to 3 times. Drain and put in a small bowl. Mix in rice marinade. Set aside for about 20 minutes.
- Thinly slice chicken or cut into thick strips. Add marinade and refrigerate until ready to use.
- Boil 10 cups of water in a 4-litre pot or Dutch oven. Add marinated rice and ginger. Bring to boil. With the lid tilted, cook on medium to medium-high heat until the grains open up, about 1/2 hour. Check and stir frequently so content in pot does not stick to the bottom nor boil over.
- When congee is ready, stir in onion and mushroom. Cook for about 5 minutes. Add chicken, stir and bring to boil. Cook for another 3 minutes. Taste for additional seasoning of salt or soy sauce. Remove onto big congee bowls. Garnish with shredded ginger, green onion and cilantro. Serve hot with a touch of white ground pepper and sesame oil.
Note: Congee can be served plain or with stir-fried noodle.
Cooking with Kathy Man 