Pork Fragrance Rice

One of the magic one-pot dish that is so common at our home is this Fragrance Rice.  We can have it once a week at times.  I can cook this with eyes close.....ehhhh kidding.  I mean I know this recipe inside out.  Have been very busy with alot of things that have been happening in my life and with people around me.  Kind of overwhelmed and there were few days I felt pulled down. Some days my brain is in repair...... under reconstruction and I totally cannot function.  Charlotte is still not well so have to keep menu simple at home.  I was sitting at dining table thinking about dinner and suddenly the 'light bulb' in my head lighted up and I was excited and telling all at home, "Hey guys, you know what?  I will be cooking Fragrance Rice tonight!!!!" with a big smile on my face.......background, ................... Yes silence..... as if anyone bothers.  I think they were reacting correctly.  We have this so often what's so exciting about?? ahahhaha ok let's get back to the cooking part.  Ok here it goes.

Fragrance's Rice

a tray of pork shoulder, sliced thinly
2 shallots, sliced thinly
a bunch of dried shrimp, minced
1 chinese sausage, sliced
5 chinese mushrooms, soaked and sliced
1 small cabbage, cut into small pieces
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp sesame oil
a dash of pepper
1 tbsp corn flour
2 tbsp water
2 tbsp oil
2 cups rice,washed
1 cup water
1 tsp salt



1. In a bowl, mix pork with fish sauce, light soy sauce, sesame oil, pepper, corn flour and water.

Marinate the pork for at least an hour or more.

2. In a wok, heat oil then add dried shrimps and shallots, fry till fragrance.  Add pork and fry for 3 mins.

3. Once pork turn brown, add mushrooms and sausage and fry for another 2 mins in high heat. 

4. In rice cooker, mix rice, water and salt. Top it with cabbage then the
 cooked pork mixture.

5. Turn the cooker on and let it cook.  Serve hot.


Note:  Cut the amount of water for rice by at least half.  The reason is cabbage will gives out alot of moisture when cooked. If you cook rice the usual way, the rice will eventually become soggy. 

Enjoy enjoy this fast and easy recipe.  For you on your busy busy day.

Porridge in Mushroom Stock & Steamed Sesame Chicken

I think the most stressful part as a mother is when children fall sick. Lotte is having 

fever and I feel like screaming out loud!!!!! Justin and I just recovered from our cough and now its Lotte's turn!!! Never ending musical chair. I hate musical chair game since I have children. It is exact feeling when it rains after I got the car washed and had it polished!!!!! Arghhhhh........ i am cursing and swearing really. 

Alright, get things straight Adriana. No point pulling hair......only cause more hair fall. Do what l have to do as a mom. Nurse my baby!!!! Before I can do anything, my helper, Lin told me she is sick as well. Worse nightmare ever.....it is not even Halloween!!!!! What luck. Now I have two to nurse. 

The moment i am done with my lessons, i started boiling stock. Cannot decide on what stock for the porridge at dinner..... chicken, pork or just vegetable stock??? Oh boy..... i found some Shitake stems.....big bag !!!! Decided to make mushroom chicken stock. I am a mushroom fanatic. Love love mushrooms, any type!! I am also making pumpkin and broccoli porridge for kiddos. Yucks???? If any kids are reading this, or mommies, tell kids don't freak!!!! My Justin slurp slurp away during dinner. Trust me, the porridge is thumbs up!!!!!

Mushroom Chicken Stock                        

20 mushroom stems

Some chicken bone ( I kept the neck, feet and bone from previous chicken dish i made and freeze them)

a small bunch of Wolfberries, soaked

2 carrots, roughly chopped

a small bunch of ikan billis, washed and drained

about 2L of water or slightly more (depending on how much ingredients you add)

1. Put all ingredients into a pot and boil.once boiled, reduce heat and let it simmer for about an hour or more.

Note: There is no rules to making stocks. You do it the way you want and how you want. Just remember, do not let it boil till bubble. Once boiled, let it simmer. Boil under low heat. The flavor is much better.

Pumpkin Broccoli Porridge             

1/4 pumpkin (shredded)

1 small broccoli (shredded)

2 tbsp shallot oil ( optional)

1 cup rice, washed

1L stock

1. Put all ingredients into a pot and boil (I used the stock I made).

2. Once boiled, reduce to simmer and stir occasionally to prevent rice sticking to bottom of the pot.

3. Once rice turn soft, off fire and covered. Let it sit for 15 mins and porridge is ready.

Note: There is no rules to cooking porridge as well. This measurement of liquid for our porridge is how we like it at home. You can adjust to the texture and way you like.

This porridge is so flavoured and best for sick family members because it has so much goodness in it.

At the same time I steamed some chicken to go with our porridge.  As much as I love vegetables, I cannot imagine how to have dinner without some meat :P

Steamed Sesame Chicken                                  

1 small chicken, chopped into bite size

1 tbsp ginger, sliced thinly

2 tbsp sesame oil

2 tbsp chinese cooking wine

1 tbsp oyster sauce

1 tbsp light soy sauce

1. Mixed all ingredients together with chicken and let it marinate till you are ready to steam. At least an hour or more.

2. Arrange chicken on a plate. In a wok boiled water for steaming, place a metal rack in it. Once water boiled, place the plate of chicken on the rack. Covered and steam for 15-20 mins. To check for doneness, inset a chopstick into the thickest piece of chicken. If it goes through smoothly then chicken is cooked.

3. Serve hot with porridge or rice.

Note: I sometimes use rice cooker to steam chicken because its fast and no hassle. 

Kiddos love the chicken gravy on the vegetable porridge. And it sure does not taste or look terrible with the broccoli in the porridge :p 

Testimony from Justin, 'Mom, this is the best porridge ever!!!'

Braised Rock Sugar Pork

Rock sugar aka Rock candy aka Bing Tang is originally from Iran!!! Hmm am I ignorant or its just a fact that generally people do not know??  Well at least I learnt something recently.  

Yummmm is the word to me in anything with rock sugar. I remember I will sneak to the cupboard in kitchen when I was young to 'steal' one or two rock sugar and pop them into my mouth.....Mmmm Mmmm yummm..... Love them in dessert, drinks, even food like meat dishes.  One of my favourites is this Rock sugar pork ribs.  

Confidently thought I have some ribs stocked away in my freezer but could not find any except for pork shoulder butt. Oh well, this is me, sometimes a sotong.  Since I dont have ribs, I thought I will just make do with the butt....yes love the butt as well :P No oil is needed in this recipe. Healthy and simply delicious.


Braised Rock Sugar Pork

Pork Shoulder Butt ( I bought $5 of it from the wet market and stored it in freezer)
1 tsp five spice powder
1 tbsp sesame oil
1 tbsp light soy sauce
1 tsp dark soy sauce
dash of pepper
1/2 cup water
bunch of rock sugar (depend on how sweet and thick you like)



1. Cut shoulder butt into small bite size.

2. In a big bowl, add five spice, sesame oil, light soy sauce, and pepper.  Covered and marinate for an hour or overnight.

3. Heat the wok and brown pork.  Add dark sauce, water and rock sugar.

4. Once gravy is boiled, let it simmer and braise the pork for about 15 mins or till gravy is thicken.

5. Serve hot with garlic sprinkle (optional) d rice.

NOTE : If i am using pork ribs, i will just marinate it with a slice of crushed pineapple (the pineapple marinated pork ribs will be super tender) for least an hour and go straight to step 3.  

It is a must try dish if you have children.  My kids LOVE LOVE LOVE the gravy on rice.  One plate of rice is never enough with this dish.

Steamed Chicken Rice in Rice Cooker!!

Friends always ask me if I let helper cook.... oh yes of course...... i gave her the freedom. The catch is, her menu will be same from Monday to Friday if I let her prepare lunch. This is how her lunch menu will look like.....
Monday: Dry Mee Pok.
Tuesday: Dry instant noodle.
Wednesday: Dry Yellow noodle.
Thursday: Dry Mee kia (thin noodle).
Friday: Dry noodle whichever she can find at home.
So, I do not let her cook dinner if possible. My gosh, i do not want fried rice every night!!! I am not complaining, I love cooking and I have no issue doing it. I think everyone has their like and dislike. If we like something, we will initiate to do it. For my helper, I gave her free access to my kitchen and recipe books library. Never once she shows interest so after the first 2 years I gave up trying to coax her into cooking her traditional Philippine dishes. Now into her 4th year with us, she is used to have me serve her dinner. Well that's ok because I drag eating fried rice as that's the only staple dish she really know how to cook. On my busy day I try to make simple dinner. Sometimes I prepare in advance during day and helper put all into the pot or into the rice cooker for me in the evening. Yes, rice cooker dinner for all at home. Mom taught me this but again I twisted her recipe a little. This is one of the quickie dinners we love. 

Steamed Chicken Rice

Steamed Chicken

1 whole chicken, cut into pieces

4 cloves garlic, minced

1 tbsp minced ginger

4 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp chinese cooking wine

2 tbsp sesame oil

Rice

5 pandan leaves, washed and tie In bundle

5 cloves garlic, crushed

4 slices ginger

1 tsp salt

2 cups uncooked rice

1 1/2 cup water

1. Mix chicken with garlic, ginger, oyster sauce, soy sauce, wine n sesame oil. 

2. Marinate for at least an hour or overnight or as long as time allows.

3. Washed rice, add water, pandan leaves, garlic, ginger, salt and mix well.

4. Place a steaming tray ( with holes) above the uncook rice mixture. Pour marinated chicken onto tray including all juices.

5. Cover rice cooker and let it cooked. Once cooked, do not open lid. Let everyone sit warmly inside cooker for another half hour.  

6. Take out chicken and arranged them onto a serving plate.

7. Removed pandan leaves, garlic and ginger from rice. Serve  rice with chicken.

I normally serve with some sesame oil and dark sauce dip. Ahhhhh I can smell the fragrance while typing out the recipe. Love this dish!!!!

Terriyaki Chicken and Chawamushi (My way)

Japanese dinner!!!!! Knowing kiddos love Terriyaki....I know I made the right choice. Seeing their satisfying faces at dinner is my grestest reward after a tired day. Sometimes I am so tired, I start to day dream that I am a rich tai tai......go shopping, meet friends, do my readings, paintings, art, music and do not have to work and earning a living. Not kidding, I can really dream till I missed my exit in expressway back to home!!! I always have to say out loud to myself in the car, 'WAKE UP ADRIANA. FACE THE REALITY!!!!' what a pooper.... ok back to the earth. Now let's talk about making Terriyaki Chicken. 

Terriyaki Chicken

 2 pieces of chicken chops


Homemade Terriyaki Sauce

1/2 cup Japanese soy sauce
1/4 cup water
2 tbsp mirin
1 1/2 tbsp brown sugar
1 tbsp honey
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger

Mix all ingredients in a small saucepan and boil till sugar dissolved. Let it cool.
(You can make the sauce in advance and store in fridge up to a week)

1. Once Terriyaki sauce has cooled, marinate chicken with the sauce for at least 1 hour or overnight.

2. Heat up a grill pan and oil the pan a little. Once pan is hot, grill the chicken till golden brown. 

Note: Do not turn the chicken too quickly. Be patient and let it sit On the grill for the tanning.
          Let the chicken sit for 5-10 mins before you cut them. This will retain the juice in the
          meat.


Chawamushi (My way) Serve about 4 bowls

2 eggs lightly beaten
250g mushroom stock (can get from supermart)
1/2 tsp Japanese soy sauce
4 shitake mushrooms
4 crab sticks


1. Mix beaten eggs and stock, gently beat till you see bubbles.

2. Place sliced Shitake mushroom and crab meat in a prepared bowls.

3. Sieve egg mixture into bowls to 3/4 filled.

4. Wrapped each bowl with foil and steam on high heat for about 12-15 mins. Serve hot.

I know my Chawamushi is not authentic but still, who cares??!!!! As long as my angels love it, I cook my own way.

Oishii!!!!

Fermented Tofu Chicken

Fermented tofu!!!! The thought of this makes me salivate!!!! Love the white ones for porridge and the red ones for cooking. Delicious with chicken, pork and vegetables. My kids love this particular dish. Fermented Tofu Chicken. It is such simple dish to make. You can even make more and store them in freezer. Use it when you have no ides what to cook.  This is a crowd pleaser :-)

Fermented Tofu Chicken

10 pieces of chicken drumsticks

3 Tbsp flour

Oil for deep frying

Marinate

2 pcs of Fermented tofu

1 tsp soy sauce

1tsp sesame oil

1/2 tsp sugar

Some chinese cooking wine

Pepper

1. Mix marinating ingredients In a Ziploc bag, pat dry drumsticks and add them into bag and mix well. Marinate it for at least an hour or overnight. The longer the better.

2. Heat up oil in a wok. Coat chicken in flour and fry them until golden brown and crispy. Drain and serve hot. 

3. I also serve with a dip using Fermented tofu juice mix with bit of sugar and hit it up. Let it cool and serve with the drumsticks.

Fish and Onion Rings in Beer Batter

What is the best way to start my day??? Chaos!!!! Within me. No one at home really know whats going on most times.  I make sure i look calm on the surface til Lotte asked me, "mommy, why do you look like this today???" See, i am usually all doll up with makeup when I send kids to school. I am have look crappy. Woke up early but didn't want to get off bed and when my body decided to do so, i knew i am going to be late. My coffee, my routine regime getting myself presentable to face the day all gone down the flush....... so I started my day looking like a total wreck that has been trapped on an island for weeks.

Then went on my day working, running errands, fetching, working again then its close to dinner time!!!!! Gosh!!!! I forgot we all need to eat!!!! Maybe I should go to the garden at the corner of my block for some sweet green grass to stir fry . Ok stay calm Adriana. Not end of the world. Another let's see what we have in the fridge dinner...... hmmmm ok we have frozen fillet, we have a can of beer left 'cold' in the fridge for a long time. Great. Its 630pm, time to make magic!!!!!!! Dinner got to be ready by 715pm!!!!

Fish in Beer Batter

1 1/2 cup self raising flour

3/4 can of chilled beer

1 egg

2 tsp olive oil

Dash of black pepper

Some Basil leaves (i used dried ones)

1 tsp salt

2 pieces of frozen Sutchi fillet 

1. Whisk all ingredients together until smooth.

2. Cut the fillt into small bite piece. Add fish into batter and well coat.

3. While the fish swim in the batter, heat oil for deep frying in a wok.

4. Shaje off excess batter and fry fillet when oil is hot. Fry in medium high heat til golden brown.

4. Drain excess oil and serve with Tartar sauce.

Then i realised i have excess batter and right in front of me are some big yellow onions so i removed the skin and cut them out in rings. Dipped them into the left over batter and fry them till golden brown. Drained off excess oil and serve.

Conversation with Justin

"Mom, you know, I am happy."

"What makes you happy Justin?"

"Today, Casey hugged me."

"Wow, Why?"

"I gave her something..... Ahhhhh I am so in love"


This is my boy.  Gosh..... so young and he knows what is in love!!!  Am I suppose to be happy or worried???

Sinful Chewy Cookies

Friends who tried the cookies I made and asked for the recipe, here it is.  This is my Sinful Chewy Cookies, never fail to cheer little ones.  One is not enough for them.  I found this recipe long ago and made little adjustments.  So try making them friends!!!  

Sinful Chewy Cookies

1 egg, lightly beaten
1/2 cup brown sugar
75g butter, melted
1/3 cup self-raising flour, sifted
1 cup of plain flour, sifted
1/4 tsp bicarbonate of soda, sifted
1/3 cup Milo
1 pack of 110g M&M milk chocolate
1/2 cup baking chocolate chips


1. Beat egg and sugar in a bowl with an electric mixer for about 1 min, or until mixture is thick and pale.  Transfer to a large bowl.  Stir in melted butter, sifted flours, soda, Milo, M&M and chocolate chips. Fold all ingredients with a spatula. ( I prefer to use hands if you don't mind getting messy, trust me,it is easier to use hands)

2.  Preheat oven at 190 C for at least 10 mins.

3. Roll heaped tablespoons of mixture into balls, place 6 cm apart on baking sheet lined on baking tray. Flatten slightly with the back of a metal spoon.

4. Put tray on the middle rack and bake for 10 to 15 mins. Place on wire rack immediately to cool.


Note:  Make sure each cookie is about same size, this allows the cookies to cook evenly on the same tray.  You can use a weighing machine to measure same amount each time (Optional).  Once removed from oven, cookies will be soft when you press. Do not worry and don't place them back into oven! Cookies will set by itself once cool.  

Happy baking!!! :)

Teacher's Day - Survival Kit

 It is the supreme art of the teacher to awaken joy in creative expression and knowledge.
by Albert Einstein

I remember when I was young in primary school, there was this chinese teacher who to me is a MONSTER!!!!  He was scarily fierce and strict.  We were punished in the most infamous ridiculous ways..... he came up with many creative and out of the world punishments.  One of them was biting on to a metal spoon and stood on the table during recess.  We had to carry this metal spoon with us everyday to school on standby for punishment.  There were times when we forgot to bring, the first thing that came to mind was race to the canteen and begged the noodle stall sister to lend one to us and we promised to return once we were done with school.  So terrified of him!!! Those were the crazy days.   

 Looking back, it was such a pathetic and terrifying period for me and my classmates.  Teachers can have such big impact in our lives. Some good some bad.  

Justin's first special school teacher was amazing. Subsequently, he was blessed with many wonderful, caring, skillful teachers.  Without them, he would not be who he is now.  I am grateful.  Same for Charlotte, I have no issues with her teachers since she was in kindergarten.  I am relieve to say that my children are blessed.  

Every year I try to do little things for their teachers.This year I came up with something that need more effort.  A Teacher's Survival Kit!!!  Little inexpensive gift but requires alot of effort.  Got some containers and materials from Daiso and supermart. Content in the container were written on the blue paper in the picture on the right.

It was such a pleasant experience baking the cookies together. We had such great fun but my kitchen was gone.....hehehe..... was in a real mess but I am lucky to have a great helper who helped to clean up while I mess around with the kiddos.

We hope the teachers like our gift.

Good Fortune Chicken

Been eating too much pork and fish..... poor kiddos.  I feel bad they have to give their favourite chicken 'cold shoulder' on my expense.  So I decided to cook them chicken and I cook myself some beef for a change.  What is light and not too oily???? hmmmm..... brain cracked. Finally decided on this boiled chicken that is called Good Fortune Chicken.

Good Fortune Chicken

4 chicken thighs

4 tbsps chinese cooking wine

2 tbsps oil

1 spring onions, cut 

4 slices of ginger

2 cloves of garlic, sliced

2 tbsp wolfberries (gou qi zi), soaked

Seasoning

6 tbsps light soy sauce

3 tbsps sugar

2 tsp seasme oil 


1. Bring a pot of water to boil.  Add chicken once water boiled.  Poach chicken in boiling water for 15 mins or till cooked.  Drain well and rub chicken with chinese cooking wine. Cover and set aside in room temperature.

2. Heat oil in a wok over medium high fire. Stir fry ginger, garlic and wolfberries till fragrant, about 4 mins.  Add seasoning and mix well.  Lastly add spring onions and fry for a min and remove from fire.  

3. Cut chicken into bite size and arrange on a serving plate. Pour stir fried ingredients over the chicken and serve at once.

As for myself, I still have to stay off chicken and so this is my stir fry beef.

Stir-Fry Beef with Capsicum

A plate of sliced beef 

pinch of salt and pepper

1/2 tsp Thyme

1 clove of garlic, sliced

1/2 yellow onions, sliced

1/2 green capsicum, sliced 

1/2 red capsicum, sliced

1 tbsp light soy sauce

1 tbsp chinese cooking wine

1. Season the beef with salt, pepper and thyme.  

2. In a wok, heat 2 tbsp oil on high heat.  Add Onions and stir fry for 1 min then ass garlic and fry for another 1 min.

  

3. Once fragrant, add beef and capsicums (I like my capsicum a little raw so I add last.  You can add capsicum before beef if you like them more cooked)

4. Fry for 1/2 min and add seasoning.  Stir well and serve hot with rice.

Being Myself

What does it takes to be a woman??? A lot of men may say answer is definitely a nice pair of boobs and bum. To me this is shallow. In this century, being a woman is no longer just allowing herself to serve her husband, children, devote her time to her family and no 'me' time at all, lost of identity.  I, ashamed to admit I used to be like this. Wanted to be devoted, the wife the mother that I should be.  As time went by, I was burnt out, exhausted,  feeling not motivated. Since I started my own life with the kiddos, I reflected and that was 6 years ago. Then I started to be nicer to myself as i settled down with my new single life. Going for occasional facial treatment, shopping a little, having my 'kopi siew dai' with friends etc....... things that i never done I didn't do for long long time......my life starts to come alive again. I am alive again!! Thought it was great!!! The inner courage I have, the never get defeated nature I have helped me through.  Then I started to see a difference. I am happier spending time with the kiddos, I started to enjoy what I was doing in my life, listen to my heart. Life is still beautiful. Live life my way and be myself. Friends will have to accept me as who I am whether they like it or not because this is who I am!!! Saw this posted by a friend on Facebook and I thought this is me!!! 

So, friends who are reading this, are you all like this?? Better be!!!! :P