Nasi Goreng made by me

Just another fried rice recipe. I am fried rice lover so I love to make different types of this dish. Not so long before I made Pineapple Fried Rice to challenge the classic one and it turned out really good. Today I make Nasi Goreng for dinner but it doesn’t follow any traditional recipe due to my creative. (Smile).

Nasi Goreng (means fried rice in Indonesian language) is a popular dish among Malaysian, Indonesian and Singaporean community. That’s why there are a lot of different versions of this dish. And my recipe today is just a combination among all of the versions (of Nasi Goreng) I have eaten and add some of my favourite ingredients or sauce.

Here is my recipe. Serve 2.

Nasi Goreng

Nasi Goreng

 

Ingredients:

–      300gr green prawn (fresh or frozen) peeled and cut tail or tail on if you like.

–      1 fillet chicken breast skinless, diced

–      3 eggs, slightly beaten

–      1 clove garlic

–      1 small brown onion

–      1 bowl of cooked rice (you can use the leftover rice)

–      4 tablespoons of hoisin sauce (Fountain brand – the only brand I recommended to get the best taste)

–      1 tablespoon of soy sauce

–      ½ cup of fresh coriander, chopped

–      2 table spoons peanut oil

–      1 bird eye chilli (optional), chopped

–      1 carrot, finely chopped

Method:

–      Heat the wok on high heat with 1 tablespoon of oil. When the oil is hot, pour the beaten eggs in and spread around the wok to make a thin omelette. Cook the eggs until it is set then roll up together, set aside and cut in thin strips.

–      In the same wok, heat the remaining oil on high then add garlic, onion, chilli. Stir around until the garlic is golden.

–      Add chicken and prawns and cook for further 3 mins or until it is cooked.

–      Add rice and carrots into the wok and continue stirring around to get heat through. Add hoisin sauce and soy sauce then toss to combine. When everything is cooked, just add coriander and the omelette strips on top.

–      Serve hot immediately. Enjoy

* Thoa Read *

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Vietnamese-style Meatballs (Xíu mại thịt heo)

I totally forget about Meatballs in my list of meal for dinner until I read an article about Bánh Mì (Vietnamese bread) and how delicious meatballs is. And I decide to recall my memory about childhood by making this recipe. It’s easy to eat with steamed rice or bread or pasta and still keep the taste.

Meatballs (xíu mại thịt heo)

Meatballs (xíu mại thịt heo)

Ingredients:

–      500gr minced pork

–      1 small brown onion, peeled, finely chopped

–      1 small carrot, finely chopped

–      1 cup of fresh coriander, finely chopped

–      2 table spoons of bread crumb

–      Salt and pepper to seasoning

–      1 clove of garlic, finely chopped

–      1 table spoon brown sugar

–      1 can of crushed tomatoes 425gr

–      1 egg, slightly beaten

–      1 table spoon tomato sauce

–      1 table spoon soy sauce

Method:

– In a large bowl, add the pork, onion, carrot, coriander, breadcrumb, egg, salt and pepper and soy sauce. Mix well all together and shape the meat mixture into small golf ball sized meatballs.

– Put the meatballs into the steamer and steam them for 10 mins to set the shape.

– While the meatball is steaming away, put the medium saucepan over high heat. Add the peanut oil to it and when it is hot, add garlic and stir around until garlic is fragrant. Then put crushed tomatoes, brown sugar and soy sauce, a little bit of water. Cook for 5 mins then add the meatballs. The liquid has to cover all the meatballs. Stir around gentle and put the lid on the saucepan and cook for 15 minutes. You can mix some corn flour to the liquid to make the desired thickness.

– When it is cooked, serve hot with steam rice or pasta or bread. Enjoy!

* Thoa Read *

 

 

How to make roast pork with crispy crackling golden skin?

My husband and I are pork lovers and we love to eat the crackling skin after roasting the pork. So how to make roast pork with crispy crackling golden skin? Just follow these simple steps and you will have a tasty crackling pork skin ever.

Crispy Crackling Roast Pork

Crispy Crackling Roast Pork

Step 1: Preheat the oven on high.

Step 2: Use a sharp knife to score the skin all the way across about 1 cm apart.

Step 3: Place the pork (with the skin facing up) on the rack over the sink then pour boiling water (not warm) over it. You can see the meat change the colour when it meets hot water.

Step 4: Add salt all over the scored skin, a lot of salt not just sprinkle.

Step 5: When the oven hit the hottest temperature, put the roast in and cook on that temperature for 5 to 10 minutes or until you see the skin has a golden colour. Then turn down to the cooking temperature (around 200*C).

The finish roast pork will give you a very crispy crackling golden skin. Enjoy!

* Thoa Read *

Portuguese chicken

If you don’t want to do so much cooking but you still want to have a tasty meal for an easy dinner, so let try this recipe. The food is cooking away while you have a shower or doing something else. Here is my detail recipe. Serve 2. Preparation time: 2 minutes. Cooking time: 35 minutes.

Portuguese Chicken

Portuguese ChickenChicken

Ingredients:

–      2 quartered chicken leg (skin on)

–      1 bottle of Portuguese chicken marinate sauce 440gr (brand Fountain)

–      1 bunch of broccoli, cut into small piece

–      2 big carrot, thinly sliced

–      1 handful of snow pea

–      2 teaspoon of sugar

–      2 teaspoon of soy sauce

Marinated the chicken: (optional)

Place the chicken into a container and pour the marinated sauce over the chicken, leave about 1 cup of marinated sauce remain in the bottle to make the finishing sauce later.

Mix well until the meat cover with sauce. Close the lid and put the container into fridge for at least 2 hours (can marinated overnight for 24 hours before cooking).

If you don’t have time, you can skip this step.

Bake the meat:

Preheat the oven on high at 200*C. Place the chicken into a baking tray and put it to the oven. Cooking the meat on high for 15 minutes until the chicken skin is golden brown, turn the heat down to 150*C and cook for another 20 minutes or until the meat is tender. The chicken will have beautiful golden browny colour when it is done.

Make the finishing sauce:

Add a little bit of water, sugar and soy sauce to the remaining marinated sauce. Heat up a small saucepan and stir around the sauce until the liquid is bubbling. Continue cooking until the sauce has a desired thick liquid.

Steam the veggies:

Just put all the veggies into the steamer and it will do the rest for you.

Served immediately after the chicken is cooked with steamed veggies. Place them on the plate and pouring the finishing sauce on top of the chicken. Enjoy!

* Thoa Read *

Sweet and Sour Pork Stir-fry

It’s easy and simple like other stir-fry dishes. If you are used to cook stir-fry food, you will see the recipe is almost the same, only need to change the main ingredient (meat) and the sauce. The most important thing when you cook this dish is the balance between sweet and sour. I always add honey, fresh pineapple and pineapple juice to make the taste more delicious.

Here is my detail recipe. Serve 2.

Sweet and Sour Pork Stir-fry.

Sweet and Sour Pork Stir-fry.

Ingredients:

–      500gr of pork fillet cut into thin strips

–      1 medium brown onion, halved, thinly sliced

–      1 medium red capsicum, cut into short thin strips

–      1 small bunch of broccoli, cut into small piece

–      2 garlic cloves, finely chopped

–      2 table spoon peanut oil

–      1 cup of fresh coriander

–      Honey

–      2 table spoon soy sauce

–      Salt & Pepper

–      ½ cup of pineapple juice

–      Steamed Jasmine rice.

–      1 can of sweet and sour sauce 575g ( I use brand Kantong)

–       ½ fresh pineapple, cut into cube

–      1 cup of green beans

Seasoning the meat: Place the meat in a big bowl, then sprinkle salt and pepper over the meat and mix well. Then cover the meat with light plain powder. I use freezer bag to do it in batch. The purpose is to make the meat has a crispy golden brown when you fry it later.

Method:

–      Heat the wok on high heat, add the peanut oil and carefully swirl around to coat all the wok. Since the oil is hot, fry the meat in batch until they are crispy golden brown. Set aside.

–      In the same wok, add garlic and brown onion and tir around until they are fragrant, add the meat and the veggies, stir around in 2 minutes.

–      Add Kantong Sweet and Sour sauce, soy sauce, pineapple juice and a squirt of honey. Toss well and cook for 20 mins on low.

–      When the meat is tender and the veggies is cooked, sprinkle pepper on top and add fresh coriander.

–      Serve hot with steamed rice.

Enjoy!

* Thoa Read *

Pineapple Fried Rice

If you want to make something different from rice, just try this pineapple fried rice. Everybody will be impressed by delish taste and eye-catching dish.

Actually it’s not really fried rice because you don’t need to fry the rice. You just mix the rice with the veggies combination and add some sauce with that. The beauty of this dish is eating in the “pineapple bowl”. The remaining juice in the bowl will make the dish more delicious.

The recipe for this dish is very simple and easy to make. It takes about 10 mins to cook if you already have all the ingredients assembly. I think the most difficult step is how to get the pineapple inside out to form the bowl. It requires a bit of care and time to do it. After cutting the whole fresh pineapple into half lengthways, I use a sharp thin knife to cut around the edge into rectangles. Then inside the rectangles I cut the pineapple into small cubes and start taking it out slowly.

Pineapple Fried Rice

Pineapple Fried Rice

Here is the detailed recipe: Serve 2

Ingredients:

–      1 fresh pineapple, cut the pineapple inside into small cube

–      1 small brown onion, cut into small cube

–      ½ cup of frozen corn

–      ½ cup of carrot, cut into small cube (or red capsicum)

–      ½ cup of green beans, cut into small cube (or green capsicum)

–      1 big smoked pork sausage, cut into small cube

–      1 big bowl of steamed jasmine rice

–      2 table spoon of peanut oil

–      Tomatoes sauce

–      Chilli sauce (optional)

–      Salt and pepper to seasoning.

Method: 

–      Cut the pineapple into half lengthways and take the inside out to make a bowl. You will have 2 bowls after finishing it. I will choose the pineapple with the top on so it looks nicer. Mine is bought at Woolworth and they already cut the top off.

–      Heat the wok on high heat, add the peanut oil and carefully swirl around to coat all the wok. Since the oil is hot, add brown onion, carrot, green beans, corn, pineapple, and sausage. Stir well in 3 mins.

–      Add salt, pepper, tomato sauce and chilli sauce. Toss well and quick. Stir frequently in 2 mins then add jasmine rice.

–      Toss well in 5 mins then turn the heat off. The rice is ready now.

–      Put the rice into the pineapple bowl and it is ready to serve.

Enjoy!

* Thoa Read*

Classic Beef stir-fry

Easy, quick and yummy is always my priority for dinner idea. And classic beef stir-fry is one of the meals I love to make for an easy dinner. This meal provides a balance of nutrition between protein and fibre. I would recommend having this once a week for a healthy diet for family.

There are different styles of beef stir-fry and everybody has their own recipe but the common thing is we use beef and veggies to create this fabulous meal.

Here is my detail recipe. Serve 2.

Classic Beef Stir-fry.

Classic Beef Stir-fry.

Ingredients:

–      500gr of fillet steak, cut into thin strips

–      1 medium brown onion, halved, thinly sliced

–      1 medium red capsicum, cut into short thin strips

–      1 big carrot, cut into short thin strips

–      1 small bunch of broccoli, cut into small piece

–      1 hand full of snow peas, cut off two ending

–      2 garlic cloves, finely chopped

–      2 table spoon peanut oil

–      4 table spoon oyster sauce

–      1 piece of lemongrass, finely chopped

–      3 inch piece of ginger, thinly sliced

–      1 cup of fresh coriander

–      Honey

–      2 table spoon soy sauce

–      Pepper

–      ½ cup of water

–      Steamed Jasmine rice.

Marinated the meat: (optional, if you don’t have time you can skip this step)

Place the meat in a container, and then add half of oyster sauce, a hard squirt of honey, half of garlic, lemongrass, ginger and pepper. Mixed well until the meat is totally covered with the marinated sauce. Keep in the fridge for at least 2 hours before cooking.

Method:

–      Heat the wok on high heat, add the peanut oil and carefully swirl around to coat all the wok. Since the oil is hot, add garlic and brown onion.

–      When the garlic and brown onion is fragrant, add the meat and stir around in 2 minutes or until the beef is just cooked. Transfer to a plate, set aside.

–      In the same wok, add the veggies in and stir around in 30 seconds. Then add water, soy sauce, the remaining oyster sauce and a squirt of honey. Toss well and cook for 10 mins or until the veggies is tender.

–      Add the beef into the wok and toss around to heat through. Keep cooking for another minute, then sprinkle pepper on top and add fresh coriander.

–      Serve hot with steamed rice.

The taste of ginger, lemongrass, garlic combine together with oyster sauce, honey and soy sauce making this meal fabulous.

Enjoy!

* Thoa Read *