Monday, April 24, 2017

Dried Shrimps & Bacon Chips Fried Rice























Fried rice can be delicious if you add in stuff like bacon chips and dried shrimps :) My Wildboar loves dried shrimps added to his fried rice and knowing he is meat eater, I added in bacon chips for him too . I threw in some chopped bird's eye chillies for heat and you tell me whether this one dish meal is delish or not!  Sliced some homegrown spring onions and garnished the fried rice with the greens.  The red chillies and green onions gives colors to the fried rice and a feast for my camera :)

This  one dish meal  is often served on our dining table when I am busy with my gardening and baking.  When hubby sees baking in the kitchen , he knows dinner would be fried rice LOL!


fried rice can be so versatile that with just an egg added ,
 your fried rice can taste restaurant standard. I  used dried shrimps 
because hubby requested for it and bacon chips an added bonus for him :)


a one dish meal that is often served when I am busy 
with my baking and gardening :)























best to use rice that is overnight or cooked a few hours before frying























Dried Shrimps & Bacon Chips Fried Rice
( for 2 persons)

ingredients:

2 bowls of cooked rice

pound A together:
(A)
3 tbsp of dried shrimps - soak and pound coarsely
2 shallots
2 cloves of garlic
3 bird's eyes chillies

some bacon chips - cut to smaller pieces
2 eggs - beaten
1.5 tbsp of rice bran oil
 
a dash of grounded white pepper
salt to taste
sliced spring onions for garnishing

Method:

Heat oil in a non stick frying pan, add in the pounded ingredients and stir fry till fragrant. Add in the bacon chips and continue to stir fry till bacon chips are crispy and fragrant. Add in the cooked rice and stir fry till well combined.  Push rice aside  and pour in beaten eggs in the center and cook till the eggs are half cooked , push back the rice and fry till eggs are well combined into the rice.  Give it a quick stir fry till rice is dancing on the pan. Add white pepper and salt to taste.   Dish up and garnish with sliced spring onions.

Enjoy!

Sunday, April 16, 2017

Simple Dry Curry Crabs























Yay! I finally managed to cook dry curry crabs. It was so good that I will definitely cook this again for my Piggies when they come back for their holidays.    I bought two sea crabs from the market and thought of cooking crab curry with pineapple but on second thought, I changed my mind and cook dry curry with the crabs. I googled for a simple one and found this recipe which I think will be great and simple enough for me. I gave it a tweak by adding, lemongrass and some freshly grounded chilli paste with turmeric which I  always keep in a jar for emergency use in the fridge. The recipe calls for curry powder only :) and as usual, I like to add fresh grounded chilli paste for color , extra heat and deeper taste.  This is the most easy to cook dry curry and the result is a satisfying one.  One whole crab for my Wildboar and the other one for myself :)   We used our fingers to de-shell the crabs and the flavorful curry paste sticks to our fingers.  Now I know what  fingerlicking good means.  We practically licked the paste off our fingers...so yummy good! A keeper for sure. A simple dry curry dish yet can taste awesomely good ! Thank you Patsy for the recipe :)
























Baba's fish curry powder , freshly ground chilli paste with turmeric,
spices are pounded ginger, shallots and garlic, curry leaves is a must
and I plucked them from my lil' space


























stir fry the pounded spice and curry paste and curry leaves, lemongrass with
rice bran oil till fragrant and till the oil separated from the paste
before adding in the crabs























Add in the crabs and cooked till the curry paste has thicken and reduce






















it taste awesomely good, I am glad I managed to get it right
Wildboar says it is really good and that is all that matters :)






















we practically licked off all the curry paste from our fingers 
mmmmm....waste not ..right?






















the crabs are big and meaty, fresh and sweet...

Simple Dry Curry Crabs 

Ingredients:

2 large sea crabs - clean and remove gills - leave crab as whole
2 heaped tbsp of Baba’s fish curry powder - mix with 1 tbsp of water into a paste
1 heaped tbsp of fresh ground chilli + turmeric paste

1inch ginger *

5 shallots*

4 cloves garlic*
(pound the * ingredients till fine)
1 lemongrass - use white part only  - lightly crushed
2 sprigs of curry leaves

2 tablespoons of cooking oil * I used rice bran oil
1/4 cup of water
a tsp of sugar  
salt to taste

 Method:

  1. Clean the crab , remove gills,  - leave crab as whole.
  2. Pound the ingredients marked * with a mortar and pestle or with a food processor. Make sure that the spice paste is finely blended or pounded.
  3. Heat up wok and add cooking oil.
  4. Stir fry the pounded ingredient , lemongrass, curry leaves and curry powder and fresh chilli paste till fragrant .
  5. Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 5 minutes.
  6. Add in sugar, a little salt to taste and continue stirring for about 2 minutes or until the crab  has turned red and is cooked and the paste dried.
  7. Dish up and serve hot.


A BLESSED EASTER to all my Christian friends
 God sent His son, they called Him, Jesus;
He came to love, heal and forgive;
He lived and died to buy my pardon,
An empty grave is there to prove my Savior lives!

Because He lives, I can face tomorrow,
Because He lives, all fear is gone,
Because I know He holds the future,
And life is worth the living,
Just because He lives!

Tuesday, April 11, 2017

Baked Stuffed BAby Zucchini With Flowers


I have read so many recipes on zucchini flowers but have yet to try it out until recently on my frequent trips up to KL that I chanced upon very big zucchini flowers sold at Sam's Groceria, Nu Sentral.  I took the opportunity to grab a packet back to Ipoh , and  found that they are very suitable for stuffing with my favourite ingredients, bacon and cheese . Baked them...oh it was heaven food alright ! I promised myself that I will get more on my next trip to KL .  My Wildboar loves them to bits...I served them as sides to go with the aglio olio that I cooked for our dinner.  The baked zucchini flowers is to die for and a keeper for sure.  I will get more on my next trip to Sam's Groceria  if they are in season. There are many recipes for zuchinni flowers and I want to try other recipes too :)






















 I regretted buying just a packet...should have bought more
so that we don't have to fight over the last piece :p






















I stuffed the flowers with cheddar cheese and bacon bits





















 topped with mozzarella cheese and bread crumbs for extra crunch
drizzle with olive oil on top of the stuffed flowers before baking






















 baked at 180C till brown and cooked

 




















smells good and there are delicious..seriously, we wished there were more!






















so flavorful and aromatic..a keeper for sure :)






















Baked Stuffed Zucchini Flowers

 a packet of baby zucchini with flowers

ingredients for stuffing - amounts depend on how many flowers
bacon bits - lighty pan fried till aromatic
grated cheddar cheese
a dash of ground black pepper

toppings
grated mozzarella cheese
bread crumbs
olive oil to drizzle on top of toppings before baking

Method:
Preheat oven to 180C

Use a  lightly wet kitchen paper towel to wipe clean the baby zucchini with flowers. Mix all the stuffing ingredients together till well combined.
Gently open the petals of the flower and stuff the flowers with the stuffing ingredients till full.  Lay the stuffed flowers on baking pan lined with greaseproof paper.  Sprinkle grated mozzarella cheese and bread crumbs on top of all the stuffed flowers.  Drizzle  olive oil  all over the zucchini and flowers and put into oven and baked till lightly brown and cooked. To be eaten as soon as it is out of the oven for it remains crisps and crunchy.

Serve as a side dish with the Spaghetti Aglio Olio !

Spaghetti Aglio Olio With Mini Plum Red Tomato
serves 2

Ingredients:

spaghetti for two persons - cooked till al dente
fresh italian parsley - chopped coarsely
1 cloves of garlic - chopped fine
1/2 tbsp toasted black pepper - crushed coarsely
15 mini plum red tomatoes - halved
bacon bits - lightly pan fried till aromatic
generous amount of olive oil
sea salt to taste

Preparation:

Gently saute all the ingredients except the cooked spaghetti in a non stick pan till fragrant. Add salt to taste and off the heat and toss the cooked spaghetti with the saute ingredients till well mixed. Served immediately.

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