Category Archives: Savoury

Skinny Chilli Cheese Fries

I thought about making fries. After the episode of absolutely shitty Aston fries last week (talk about a greasy, tasteless, gross mess of potato strips), I dreamt of crunchy, non- greasy, tempura-like, garlicky, peppery potato chunks. Topped with nacho cheese, spring onions and even chilli. And then I found the perfect fries at The Purple Foodie. And easy chilli with great reviews at All Recipes. And homemade nacho cheese at Pensylvania Macaroni Co. Made healthier and skinny chilli cheese fries were born. Apologies for the bad photos.

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With Shoestring Fries

With Potato Wedges

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As mentioned,

fries were adapted from The Purple Foodie, chilli was adapted from All Recipes. And homemade nacho cheese from Pensylvania Macaroni Co.

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Because who doesn’t love fries?

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Single Serving Taiwanese Oyster-less Oyster Omelette 没蚵仔的蚵仔煎 (with Vegan option)

I sincerely apologise for the low quality pictures you’re about to see here!

The best way to help yourself not miss a place is by having some signature food from that place. And so I made Taiwanese Oyster Omelette… without the oysters. I strongly despise the smell of raw oysters. Hence the oyster-less oyster omelette!!

Exams will be over in 2 weeks! After which I’ll have 1 day to study for my SATs and less than 4 months to get my Chinese back to the standard its supposed to be i.e. remember how to write my name in Chinese again… (how on earth did this happen????) Something to do with trying to make a dream come true…

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This was done in my ‘new’ non-stick pancake pan. Hence the nicer shape.

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Oysterless Oyster Omelette

No. of servings: 1

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Ingredients

For Omelette
  • 1/4 cup sweet potato powder
  • 1/8 cup tapioca starch
  • 6 tbsp water
  • 1/8 tsp salt
  • 1/4 cup shredded lettuce/ chopped xiao bai cai (chinese cabbage)
  • 1 egg (omit for vegan option)– honestly, you won’t taste much of this!
  • 3 tbsp minced meat/ about 8 straw mushrooms (optional)
For Garnish
  • 1 piece lettuce
For Sauce
  • 3 tbsp tomato sauce
  • 2 tbsp chili sauce/ garlic chilli sauce
  • 1 tbsp oyster sauce
  • 1 tsp peanut butter/peanut powder (optional)
  • 1 tsp tapioca starch
  • 5 tbsp water

Directions

Place lettuce leaf on plate.

Cook sauce first:
Add tapioca flour to water, mix and heat in a saucepan at low heat. Stir continuously until mixture is a little thick and add the remaining sauce ingredients. Stir till mixed evenly and remove from heat.

To cook omelette:
If using meat, prepare beforehand by mixing it with a tbsp tomato sauce and 1 tsp dark soy sauce, letting it sit for at least 15 minutes.

Mix first 4 ingredients for omelette till everything dissolves.

If frying pan is not non-stick, add a tbsp of oil (or any sufficient amount). Let the oil heat for about a minute. Add in the meat and lettuce. Stir fry till cooked. Pour in the mixture of the first 4 ingredients. When it becomes slightly translucent, break in the egg and break the egg yolk with your spoon.

After 3 minutes, try to flip the omelette (it’ll be difficult) to cook the other side. Cook for 2 minutes and plate up!

Pour about 2 ladle-spoonfuls of sauce over the omelette.

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Ever had oyster omelette before?

My parents and brother loved this lightened-up version!

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What I Ate On Wednesday (8) WIAW

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I’m soo busy these days! In between my (very boring) studying, I fuse (and eat) leftovers from the weekend (cooked by my mum) into new dishes. And make dinner for my bro who now blogs at ‘iwritewhoreads‘ versus my ‘ibakewhoeats‘ (among other things). Not too funny, bro. Please excuse our lameness (wow, this is a word!!!!). Our blogs are now affiliated. How fun (not sarcasm, I do think its kinda fun 🙂 ).

Today, I had fried rice for lunch. Again.  The lady of the house tends to cook too much rice. Always.

It was curry-slash-briyani fried rice (yes, she cooked waaay too much curry too). The mish-mash of flavours was not exactly agreeable. But what the hell, its fried rice! How bad can it get? My dad said it tasted ‘okay’. Really, I’m no cook. Pass me a chunk of raw meat and I’ll disappear in a sec. Hand me raw liver/heart and I’ll throw up in your face. I stick with eggs and fried rice. With minimum oil. I have suffered way too many oil-splashes to enjoy cooking with oil. Note: it hurts. Like crazy.

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Fudgsicles again! I got sick of yogurt 😦 Chocolate’s the remedy. ? Pretty soon, I’ll crave my yoplait yogurt again.

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A cup of my favourite skim milk! Greenfields! I had the ‘Shop ‘n’ Save‘ housebrand version before and it was such a disappointment :-(.

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And I made Chocolate Covered Katie’s Pumpkin bars!!! She gave an option of using agave syrup instead of sugar which would make the bars more cakey… which I thought would be more muffin-like so I made mine into muffins!! 😀

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Please check out Katie’s original recipe here:

http://chocolatecoveredkatie.com/2011/09/23/pumpkin-cream-cheese-bars/

Her’s are gorgeous!!

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I changed the ingredients slightly; added chocolate chips, chocolate paste and used maple syrup instead of the agave. The choco chips and paste would add roughly 70 calories to the 434 calories below (maple syrup wasn’t included in the calorie count below), bringing it to 504 calories for the entire batch. Not bad! 😀

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(sorry for bad saturation!)

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They were super moist and fluffy and to sum it up– I loved it!!! I ate 1/3 a batch (according to the above ingredients) + a blueberry bun (below) for dinner!

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That’s it! I’m kind of cutting down the calories I’ve been eating. Because let me face it: I gotta diet and exercise. Its no fun.

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Just curious: Do you read your sibling’s blog (if they/he/she have/has one) and do you link each other? 

I think its really fun to share the blogging world with my bro! Its kind of like our own little online ‘thing’ our parents can only just hear about and don’t have to interfere in 😀 

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Healthier, Easy Fried Rice (with vegan option)

I’m annoyed.

By a supposedly breakthrough invention called a cellphone. For what reason, you say. It opens up a world I’ll rather not face, a reality I rather not be part of my life. To some extent, it kind of has irritated me (badly).

Okay, maybe not the cell phone part of the cell phone (how does this even make sense???), I really mean the SIM card part of the cell phone. I’m actually quite happy with the cell phone. It does a splendid job functioning as an iPod.

Nonetheless, I have must have done one of the following things (thus explaining my lighter mood 🙂 🙂 today 🙂 ):

1. I have happily lost my phone (which always happen except this time, I didn’t bother to find it)

2. I have generously lent my cell phone to a lonely old lady in my block, who happens to be amused by this ‘cell phone’ thing that mysteriously allows her to listen to her favourite antique songs and talk to people who are actually miles away. She was so delighted by my kind offer! (which actually benefits me more than her)

3. I have changed my cell phone number (see, this way, I get to keep the phone aka iPod)

I think I really did one of the above.

I’m no longer annoyed.

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I’m ready to have some Healthier Fried Rice.

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I promised you a fried rice recipe on Tuesday!

There is an apparent misconception that Fried Rice is always unhealthy. That’s not true. Made with the right ingredients, fried rice can be healthy!! We had tons of leftover  rice last weekend and my mum asked me to help cook some fried rice. So I did. Though I’m not exactly into the savoury thingies, I’m happy to oblige. I love fried rice.

If there’s one thing I have in common with Barney Stinson, its that we both love shrimp fried rice. Other than the fact that we both love suits (on men).

[Source]

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Because I had some Fry’s Vegetarian Traditional Sausages on hand, I added two in. They’re too salty to be eaten alone. I think they are vegan, according to the ingredient’s list, which I added below.

[Source]

Ingredients
Vegetable proteins (Soya), Wheat protein, Vegetable oil, Starch, Wheat flour, Flavourings, Spices, Sea salt, fibre,Colour: caramel. 58 kcal per sausage

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Healthy Easy Fried Rice

No. of servings: 4

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Ingredients

  • 3 cups Overnight cooked rice
  • 1 tbsp sesame oil
  • 1/4 head cabbage (chopped into small pieces)
  • 1/2 head garlic, chopped into tiny pieces (use less if you don’t like garlic. Its healthy though!!)
  • 2 Medium to Large Sized Vegan Sausages, cubed/chopped
  • 1 egg (optional: if not used, add one more sausage)
  • 3 stalks spring onion, chopped
  • 1 tbsp mushroom ‘oyster’ sauce
  • 2 tsp dark soy sauce
  • 1 tsp light soy sauce
  • 1 tsp fish sauce (optional)
  • dash pepper

Directions

  1. Preheat the wok on high heat.
  2. Add the oil and continue to heat. Don’t let the oil burn!
  3. Add in garlic and fry them till they’re fragrant, and only very slightly brown.
  4. Switch to medium heat.
  5. Add in vegetables and stir fry till slightly cooked
  6. Add sausages and stir fry till slightly brown.
  7. Turn to high heat (the highest). Wait for the wok to be very hot.
  8. Add rice in middle of the wok.
  9. Stir until heated through (about 2 minutes), using a spatula to turn and move the rice around the wok. (Note: You can remove the stir-fried vegetables before adding the rice if the pan is too crowded, and then add them back before adding the seasonings. It’s generally not necessary though, since the rice is already cooked and just needs to be heated through).  Tip from here.
  10. If using eggPush everything to the sides of the wok. Crack an egg in the middle of the wok. When half-cooked, stir together with the other stuff in the wok
  11. Stir in all seasoning. Taste and add more seasoning if desired. Stir fry for another 2 minutes.
  12. After this stage, I like to let the rice sit in the wok for about 10 more minutes to get a wok-hei-like texture (the soy sauce and oyster sauce sort of caramelizes the rice)

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For more tips on making fried rice, visit:

http://steamykitchen.com/68-secrets-to-cooking-the-best-chinese-fried-rice.html

http://blogs.wsj.com/scene/2011/01/21/how-to-make-the-best-fried-rice/

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That’s it for today!!

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Tell me: Do YOU like fried rice? If so, what kind? 😀

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What I Ate on Wednesday (2) WIAW

I should be getting use to this.

A total of 10 years waking up to shouting (lady of the house) and frustrated sighs (dad), the fear it always arouses… 10 years. Yep. I should have  gotten used to this.

A few years ago, I refused to get out of my room because of it. Door locked tightly. Heavy chair against the door.

The doorknob got destroyed.

6 years later, I’ve got a new doorknob. And, yes, I’m locking it again.

This WIAW was done in PI-like secretiveness. With the war brewing outside, you never know what little thing you do would get you spun into the fierce (one-sided) tongue-slashing possibly triggered by an absolutely stupid biological phenomenon called menopause.

Oh well.


(breakfast: healthy wholesome chocolate ganache in a bowl + 2 chocolate squares, lunch: Briyani- flavoured Instant Noodles with a vegan sausage accompanied by a Skinny Dark Fudgesicle (recipe soon), Dinner + snack: 4 slices thin wholewheat bread and 3 tbsp chunky peanut butter because we ran out of kaya :-()

If my home were a ‘country’, my mum (lady of the house) would be the Prime Minister, my dad assigned  Nominated Member of Parliament (because that’s the highest position the Prime Minister is willing to give), me and my brother would be err… citizens. There’s no president, because, well, presidents in Singapore have no power. So.

Till next time.

Thai Fried Instant Noodles (no oil and vegan)

Remember my eraser?

I took some pictures of it while crashing my brother’s room.

Below: Me and my bro when I was 6. My brother was a sucker for superheroes… still is at 16. He went through a ‘Powerpuff Girls’ phase, a ‘Popeye’ phase (which used up tons of spinach… literally), a ‘Batman’ phase (highly irritating– he wore a Batman suit all the time and refused to changed out of it. He wore it for Chinese New Year I had half a mind to destroy it) and many more.

He doesn’t do stupid things like that anymore, though.

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Anyhow, more about him another time.

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No Oil Thai Fried Noodles

No. of servings: 1

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Ingredients

  • 1 serving of cooked instant noodles (I used non-fried Koka instant noodles)
  • 1 packet Thai Fried Rice/noodles seasoning
  • Lots of cabbage, chopped
  • 1 thick slice of mock ham, cubed
  • 3 cloves chopped garlic
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Directions

Heat a non-stick pan under high heat until a few drops of water jump and sizzle on its surface.

Add garlic and let cook till fragrant. Add in 1/4 cup of water and the cabbage. Stir and let cook for 2 minutes.

Add noodles and stir fry.

Pour in seasoning and stir. Cook for 3 minutes.

DONE! Easy!

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99% Fat-Free Wholegrain (Singaporean) Chicken Rice (with Vegan option)

Hi MUFFINS! Been really busy with studying (and recovering from studying) these few days. In between the fun, I tried to relax, granting myself some baking/cooking therapy (more cooking and flipping pancakes than baking). And then, back to the business of cellulose, acetylcholine, synapses, 2,4-dinitrophenylhydrazine, vectors, recurrence and so on.

Fun? Try the opposite. 😦

BUT.

Real fun awaits!

In 6 months’ time any way.

Anyhoowww… you must be getting sick of my Low Calorie Choco-Cookie-Dough Spread

WAIT!! Who gets sick of Low Calorie Choco-Cookie-Dough Spread? That’s impossible. That’s insane.

But just in case… the offer today is some really delicious Chicken Rice, Singapore style. Its supposed to be unhealthy. But of course I had to healthify it. Somehow.

Somehow it must have more than 90% wholegrains. Somehow it cannot include chicken fat. Somehow it must be quick and take me a maximum of 10 minutes. Somehow it must taste almost exactly like the real thing (but with the wholegrain texture I love)

Somehow that was supposed to be possible.

Somehow.

And of course… it was.

Or I wouldn’t be writing this post (duh!)

Amazed? My mum sure was. She was rather taken back by the fragrance floating out of the kitchen, and so was I.

Deliciousness. For your health. And mine. 😀

99% Fat-Free Wholegrain (Singaporean) Chicken Rice (with Vegan option)

Ingredients:

2 cups brown rice

1/3 cup glutinous rice (can be replaced with regular white rice)

4 1/4 cups chicken broth or mushroom/vegetarian broth for vegan option!

6 pandan leaves [also called screwpine leaves]

1/2 tsp salt

5 cloves sliced garlic

Sliced 10 cm ginger

I used this brand of chicken broth:

Method 1: using rice cooker

Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add all ingredients into rice cooker and cook!

Method 2: without using rice cooker (instructions adapted from http://www.malaysianfood.net/recipes/recipehainanchicken.htm )

Thoroughly rinse the rice till water runs clear. Drain thoroughly.

Add rice to a pot, garlic, ginger, then add broth, salt, pandan leaves in the above order

Bring to a boil, reduce heat, simmer uncovered, until the broth is absorbed by the rice

Reduce heat to very low, cover the rice with a tight-fitting lid, cook for a further 10-12 mins

Turn off heat, DO NOT open the cover, wait for 10 mins before opening [steam inside will gently finish steaming the rice]

Fluff up the rice with a fork [If rice is not fully cooked, simply add a little broth, cover and steam on very low heat for another 5 mins or so]

Next up: Single Serving Fluffy 100% Wholewheat Mocha-Choco-Muffin Pancakes (Fat-free and vegan)

By the way, what’s your staple of choice? 😀

(i.e. Bread, potatoes, rice, … )

Mine’s bread!