Salted Fish Fried Rice

Bonjour,

One thing that I liked when I have leftover rice is to make fried rice. I think everyone would do the same things when we have leftover rice from dinner. Cooking fried rice isn't difficult, just be creative and the taste will not be disappointed.

In many Asian restaurants, there are menu that can find variations of fried rice and some menu actually tastes pretty good. I cook fried rice quite often and one of my favorite is salted fish fried rice.

SALTED FISH FRIED RICE

Ingredients:

2 cups cooked rice
2-3 tablespoon fried salted fish, diced
1/2 cup frozen peas
2 cloves garlic, chopped
1 egg, lightly beaten
1 tablespoon light soy sauce
Salt and pepper to taste

METHOD:

- Heat little oil in frying pan and fry garlic until fragrant.
- Add egg and scramble the egg.
- Once the egg cooked, add the rice and peas. Mix well.
- Stir in fried salted fish and soy sauce and taste with salt and pepper. stirring constantly until everything heated through.
- Turn off the heat and serve.

Voila, bon appetit!

Far Breton

Bonjour,

Le Far Breton, simple and easy but really good and remarkably delicious dessert originated from Brittany, France. I've made Far Breton once in my hometown and my family really liked it. Everyone loves the texture and taste. C'est trop bon!

I come across few recipe before and this recipe is probably as close as the original recipe of Far Breton. There is when mon mari said, the taste closer to the original tastes of Far Breton and with salted butter, tastes so much better! I suppose he's right because he's from Brittany.

FAR BRETON

Ingredients:

1 liter full cream milk
100g salted butter
400g pitted prunes
250g flour
180g sugar
4 eggs

METHOD:

- Preheat oven 180° and prepare baking dish and grease with butter.
- Heat the milk and butter on a medium fire just until butter melts.
- In a large bowl, cream the eggs and sugar and beat in the flour, stir well to blend them.
- Gradually add milk to the mixture and stirring until combined.
- Arrange the prunes in the baking dish and gently pour the batter on top.
- Baked for about 50 minutes to 1 hour until the top looks nice and golden brown.

Enjoy warm or cold from the fridge.

Seafood Kolo Mee

Bonjour,

Chinese New Year is here! I would like to wish a very happy Chinese New Year to those Chinese people celebrating the New Year and happy holiday! It's also common to hear people say 'Gong Xi Fa Cai' in Asia during Chinese New Year festival.

Talk about the Chinese New  Year, one of the famous noodles among the local Chinese in Sarawak, Malaysia is kolo mee. Kolo Mee is a simple but popular Sarawakian noodles dish, traditionally served with sliced of roast pork, minced chicken or beef and available almost everywhere in Sarawak. I used seafoods to topped on my noodles instead of minced beef.

This is my style of kolo mee using shallot oil and I know this is not the original kolo mee style but the taste is satisfactory and it's simply delicious.

SEAFOOD KOLO MEE

Ingredients:

1/2 or 1 packet dried egg noodles (fresh is better)
Handful of choy sum
4 shallot, sliced
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/4 cup oil
Salt, pepper and sugar to taste
Fried seafoods (fish and prawn)

METHOD:

- Heat oil in a wok or pan and fry shallot until golden brown and crunchy.
- Remove the fried shallot in a bowl and leave some shallots in the remaining oil in the wok.
- Using the shallot oil, add in about 1/4 of water, soy sauce, oyster sauce, sesame oil, salt, sugar and pepper and bring to a boil until sauce thickens slightly. Keep aside.
- Meanwhile, cook egg noodles follow the packet direction. Set aside.
- In the same pot of water, blanch the choy sum for 1-2 minutes.
- In a large bowl, add all the sauce and cooked noodles, mix and coat well.
- Separate the noodles onto serving plate, garnish with choy sum, fried seafood and fried shallot.

Voila, enjoy!

Thai Style Fried Fish

Salut,

There are so many recipes and way for making fish. For me personally, I like to either fried, baked or grill them and in fact they are still taste better. Another dish which is so simple and yet tasty was the Thai style fried fish. For those who don't like spicy food, this dish should be great and suitable for children and non-spicy eaters.

Some of Thai food used tamarind paste but if we don't have it at home, that doesn't matter. Tamarind paste also used as a replacement for white vinegar and it still tasted amazing though.

THAI STYLE FRIED FISH

Ingredients:

1 whole fish or fillet
1 red big chilli or red bell pepper, chopped
2 cloves garlic, chopped
1 shallot, chopped
2 tablespoon fish sauce
1 tablespoon tamarind paste, make with 1/4 cup water
2-3 tablespoon palm sugar or brown sugar
Salt to taste
Oil for frying

METHOD:

- Rub the fish with salt and fried the fish both sides until cook or crispy. Set aside.
- Heat a little oil in the frying pan and fried garlic, shallot and chilli until fragrant.
- Add fish sauce, tamarind water and sugar. Mix well and let boil for 1-2 minutes or until the sauce slightly thicken.
- Pour the sauce over the fish and served with rice.

Voila! yummy yummy, bon appetit!

Stir-Fry Pak Choi with Prawns

Bonsoir a tous,

Pak Choi, also called bok choy or Chiness cabbage is a one of the simple and easy vegetable to prepare. This fresh pak choi need only a minute or two to cooked. I've made this recipe several times and now it's become our favorite vegetables.

Whenever I saw these pak choi in supermarket, I'm sure to buying them but sometimes they are good and fresh, sometimes not fresh or sometimes not in season at all. So, while they are fresh and greens, grab it and let's stir fry them with prawns!

STIR-FRY PAK CHOI WITH PRAWNS

Ingredients:

1 bunch pak choi
200g prawns
1 small onion, sliced
2 cloves garlic, chopped
4 tablespoon light soy sauce
1 tablespoon thai sweet chilli sauce
1 teaspoon corn flour
Salt and pepper to taste
Oil for frying

METHOD:

- Combine prawn, soy sauce and sweet chilli sauce and marinade for 10 minutes.
- Drain the prawns and reserving the marinade sauce.
- Combine the reserved sauce with corn flour, set aside.
- Heat a wok or frying pan with some oil and fry prawn for 1-2 minute or until prawns start to change color. Set aside.
- In the same wok, heat the little oil and fry garlic and onion until aromatic.
- Add pak choi, sauce mixture and stir fry for a minute.
- Add in fried prawns, season with salt and pepper and fry for another minute.

C'est tout, bon appetit!

Prune Cake

Bonsoir,

Month are passing so much quickly nowadays and we are in February 2015 already. I just received news from my family to informed me that my nephew wife just gave birth to they first baby. I just want to congratulate them on their new bundle of joy!

A few weeks ago I made a simple and easy prune cake for our weekly ceramic class, so today I'll share the recipes! At the same time, this recipe collections also will be for my future reference.

PRUNE CAKE

Ingredients:

200g pitted prune
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
80g butter, melted
2 eggs
1/2 cup milk
1/2 teaspoon vanilla extract

METHOD:

- Boil the prunes with 1/2 cup of water until soften. Once the prune cool, drain it off and mash them.
- Preheat oven 170° and prepare baking pan. Set aside.
- Sift together flour, baking powder and baking soda and set aside.
- Beat together melted butter and sugar until light and fluffy.
- Add egg one at a time, follow by milk, vanilla extract and continue to beat them.
- Add flour mixture little by little and keep stirring.
- Lastly, add mashed prune and mix until incorporated.
- Pour into prepared baking pan and bake for 30-40 minutes or until skewer comes out clean.

Voila, enjoy the prune cake!