阿嬷 Egg Fried Rice 👵👵👵 – Gluten Free Option

Why is this plain looking fried rice call 阿嬷 egg fried rice? And why do I bother to post such a plain looking fried rice? Well, this fried rice is very popular in the family, all the 5 grandchildren and 3 other kids that my mother-in-law babysits loves this fried rice very much. My mother-in-law had showed me twice how to cook this fried rice, but till now, I still can’t get it to taste like 阿嬷 Egg fried rice! Well, maybe what I’m lacking here in the fried rice is 阿嬷 tender loving care and 阿嬷 smell……, so in the meantime, I guess my sons have to put up with mummy’s version of Egg Fried Rice!😁

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Ingredients:
1 cup of rice cook as per normal in the rice cooker, when done, leave to cool completely
3 large eggs, beat well
2 tbsp light soy sauce / Gluten Free Soy Sauce
2 tbsp sesame oil

Method:
Heat cooking oil in a wok, add in the beaten eggs and spread the eggs into round
When the bottom of the egg is lightly brown and there are still uncooked eggs on top, add in the rice and fry well
Add in the light soya sauce and sesame oil and mix well, serve immediately.

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Banana Pancake With Chocolate Sauce 香蕉巧克力酱煎饼🍌🍌🍌 – Gluten Free Option

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Ingredients for pancake:
1 eggs
25g caster sugar
1/2 tbsp honey
100g milk
100g plain flour / White Wing Gluten Free Plain Flour
1/2 tsp baking soda
1/4 tbsp baking powder / Gluten Free Baking Powder
30g melted butter

Ingredients for toppings:
1-2 bananas
Juice of 1/2 lemon

Method:
Peel banana and cut into slices
Sprinkle with lemon juice to prevent banana from turning black

Method:
In a mixing bowl, use a hand whisk and beat the eggs and sugar till well, add in the honey and milk and beat well
Sift in the plain flour, baking soda and baking powder and stir in one direction till a smooth and thick,batter is formed
Add in the melted butter and mix well. Strain
Heat up a 20cm non stick pan, pour in 2 tbsp of batter and let it spread into a round shape
Cover with lid and use medium low heat to cook till set and the bottom becomes golden brown
Flip over and cook the other side golden brown
Dish up to a serving plate
Arrange sliced banana onto a piece if pancake and drizzle chocolate sauce on top
Serve immediately

Yam And Roast Duck Fried Rice 香芋烧鸭炒饭🐥🐥🍚🍚

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Serve 2-3

Ingredients:
80g yam, diced
2 tbsp oil
1/2 tbsp each minced garlic, shallot and ginger
1/2 tbsp dried prawns, soaked and chopped
80g roast duck meat, diced
2 bowl cooked rice
2 eggs, mixed with dash of salt and pepper

Seasoning:
5 spice powder, light soy sauce, sugar / Gluten Free Soy Sauce , salt and sesame oil to taste

Garnishing:
Spring onion
Fresh cut chili

Method:
Heat up 1 tsp oil and stir fry yam until fragrant. Dish up then steam until soft
Heat up 2 tbsp oil and fry the eggs and scramble it lightly, dish up
Heat 2 tbsp sesame oil, sauté garlic, shallots, ginger and dried prawns till fragrant, add in the roast duck
Add in the rice and seasoning to taste
Lastly add in the eggs and yam and mix well
Dish up and serve with garnishing and serve hot.

Sweet And Sour Lychee Pork 榶醋荔枝肉🐷🐷🐷

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Ingredients:
500g lean pork (I use pork shoulder)
285g Canned lychee
Potato flour for coating
Coriander leaves to garnish

(A)
1/2 tsp bi-carb
1/2 tbsp corn flour

(B)
2 tbsp soy sauce / Gluten Free Soy Sauce
2 tbsp sesame oil
Dash of pepper

(C)
200ml stock or water
6 tbsp each of sugar, vinegar, ketchup / Gluten Free Ketchup
2 tbsp each of cooking wine, lychee juice
2 tsp salt

(D)
3 tbsp water
1 tbsp corn flour

Method:
1. Cut the pork into cubes, marinade in (A) overnight

2. The next morning add (B) and continue to marinade for a few hours

3. Coat the pork with potato starch

4. Air fry at 180C till golden brown

5. In a wok or saucepan, add (B) and bring to boil

6. Mix in the lychee and pork then stir quickly

7. Thicken with (C)

8. Garnish with coriander before serving

Satay Sauce (Recipe from Thermomix TrueMix cook book)

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200g roasted peanut powder

(A)
150g Shallots
50g Garlic
20g Lemon grass (about 1 to 1/2 stalk)
40g fresh chili
10g dried chili
5g Galangal (fresh turmeric)

(B)
1 tbsp coriander powder
1 tbsp kurma powder
30g oil

(C)
1/4 tsp Salt
20g Sugar
70g Fula Melaka
70g Assam juice
150g thick coconut milk

Method:
Place ingredients (A) into Thermomix TM bowl to blend at (15 sec / speed 0-6)
Scrape down the side of wall and blend once more (15 sec / speed 0-6)
Add (B) and fry until fragrant (7 min / V / speed 1)
Add (C) continue to fry (10 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 2)

SATAY SAUCE

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I have 2 satay sauce recipe, personally I prefer this recipe over the other. This recipe was given to me by my good friend Chris. I cook this using my Thermomix, which save me a lot of hard work. If you don’t have Thermomix, you can cook this on stove top just like Chris.

Ingredients:
500g raw peanuts – lightly roasted then leave to completely cool.

(A)
Shallots 110g
Garlic 8 cloves
Lemon grass 2 stalks
Dried chili 25 pieces – soak and de-seed
Galangal 4 slices
Small chili 1-2 pieces

(B)
Salt 1 1/2 tbsp
Gula Melaka 70g
Sugar 3 tbsp
Assam 10g: soak with 8 tbsp of water, drain and should yield 7 tbsp of Assam juice

Stove Method:
1. Weigh 250g roasted peanut into a blender and blend into powder, remove set aside

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2. Put in the balance peanut into the blender and crush the peanut, remove set aside.

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3. Grind ingredient (A) into paste
4. In a non stick saucepans, heat oil and fry the paste till fragrant (oily and dark red). Remove and set aside
5. Put water and crushed peanuts into the saucepan and bring to a boil, simmer for half an hour
6. Add the chili paste, ingredient (B) and powder peanut and a little bit of dark soy sauce for coloring only (optional), add more water if it is too thick.
7. Simmer for another 10 min, remove from heat.

Method:
1. Weigh 250g roasted peanut into TM bowl and blend into powder, (15 secs / speed 6) remove set aside

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2. Put in the balance peanut into the TM bowl and crush the peanut, (3 sec / speed 6) remove set aside.

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3.Place ingredients (A) into TM bowl to blend at (20 sec / speed 4)
Add 30g of oil, Scrape down the side of wall and blend once more (30 sec / speed 4)
4. Fry the paste until fragrant (7 min / V / speed 1)

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5. Add 500g of water, the crush peanut and (B) and cook(15 min / 100 degree / speed 1)

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6. Lastly add peanut powder to mix well (10 sec / speed 3)

Hot Dog Spaghetti Aglio e Olio🍝🍝🍝 – Gluten Free Option

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Spaghetti aglio e olio (“spaghetti with garlic and oil” in Italian) is a traditional Italian pasta dish. The dish is made by lightly sauteeing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti. Finely chopped parsley can also be added as a garnish, along with grated parmesan or pecorino cheese, although according to some traditional recipes, cheese should not be added. Spaghetti Aglio e olio it is not only delicious but ridiculously quick and easy to make, and it involves just a handful of common ingredients that you probably already have in your pantry: garlic, good olive oil, fresh parsley, and Parmesan cheese.

Serve 2
Preparation time:
Cooking time:

Ingredients:
225 g uncooked spaghetti / Gluten Free Spaghetti
Hot dog cut into bite size / Gluten Free Sausages
4 cloves garlic, thinly sliced
60 ml olive oil
Dash of red pepper flakes, or to taste
salt and freshly ground black pepper to taste
8 g chopped fresh Italian parsley
40 g finely grated Parmigiano-Reggiano cheese

Method:
Poke the spaghetti through the hot dogs
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
Put the garlic and olive oil in a cold non stick pan.
Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the parmesan cheese; stir until combined.
Serve pasta topped with the remaining parmesan cheese.