Seafood fried rice

Decided to try using seafood for the fried rice today instead of using meat all the time. However, I still included a piece of chicken and it turned out quite nice.

Ingredients

200 gm frozen vegetables
1 chicken breast (diced)

100 gm prawns (shelled)

150 gm white squid (cleaned and sliced)

2 eggs 

Parboil the squid to remove the fishy smell and to tenderise it

Break the 2 eggs into a bowl

Add salt and pepper and beat up the mixture

Pour the egg mixture into the pan and let it set a little

Turn the egg over and break it into small pieces

Remove and set aside

Heat 2 tbsp cooking oil with a little sesame oil

Add the garlic and salt to taste

Fry till fragrant

Add the rice and a little soy sauce

Stir until there are no lumps

Remove and put aside

Put a little more oil in the wok.

Add the chicken and fry until colour changes

Add the prawns and mix well

Add the vegetables and mix thoroughly

Add the squid and mix thoroughly

When the vegetables are cooked put the rice and egg back into the wok

Stir to mix everything together

Transfer to the rice cooker to keep warm if not eating immediately

Stir fry green dragon vegetable (青龙菜) with chicken and mushrooms

I thought I will try stir frying the green dragon vegetable with chicken and mushrooms today and it turned out very fragrant and tasty.

Ingredients

2 bundles green dragon vegetables

1 skinless chicken breast

4 mushrooms

Slice the chicken and marinate with:

1 tsp light soya sauce

Salt and pepper

½ tsp sesame oil

1 tbsp corn flour

Soak in rice water for 10 min
Rinse properly because there is a lot of sand in the grooves

Soak the mushrooms until soft

Cut the vegetable into 1inch pieces

Thinly julienne the mushrooms

Heat 1 tbsp cooking oil and 1 tsp sesame oil in the wok

Fry the mushrooms until fragrant

Add the chicken and fry until the colour changes

Put in the vegetable and mix thoroughly

Season with salt and pepper

Mix thoroughly then dish up and serve

Tom yam soup (2)

The previous time I cooked tom yam soup I used seafood. Today I am replacing the fish with chicken breast and my favourite brand of packet tom yam paste. It is not easy trying to get all the herbs when you live overseas so I learnt to freeze them whenever I can. All the herbs that I use today are frozen.

Ingredients

150 gm chicken breast

2 medium sized white sotong

20 medium sized prawns  

1 large tomato

2 stalks serai (lemon grass)

1 pack of white crab mushrooms

200 ml fish sauce

Boil sufficient water for the soup

Add the following fresh or frozen herbs:

4 slices lengkuas

2 tbsp bunga kantan

5 limau purut leaves

2 stalks serai

Slice the chicken and marinate with:

½ tsp light soy sauce

Dash of pepper

1 tbsp corn flour
This is to make the texture smoother and tender

I have tried many brands and this is my favourite so far.

Put the tom yam paste into the wok and stir until fragrant

Add the prepared fragrant soup and mix thoroughly

Put in all the ingredients and cook on medium until everything is cooked

Add the fish sauce to enhance the taste

Add a little lime juice to taste

Black pomfret with soy sauce

Most times the children love to have sauce on their rice especially soy sauce so this is one of their favourite dish. I don’t add garnishing because they will pick them out.

1 black pomfret (gutted)

Wash and make a few slits across the body

Put the fish head downwards on a slanted board to let the water drain out

It takes about 3 hours for the fish to “dry” which will reduce the amount of splatter when frying

Grind some sea salt onto the fish about 30 minutes before frying

Heat up the wok before adding the oil

This will help prevent the fish sticking to the wok

Put in enough oil to cover half the fish

If you see the oil bubbling when you put in a chopstick, it means the oil is ready.

Put in the fish when the oil is smoking hot

Turn the fish over when it can be moved easily in the wok

Remove the fish and keep aside when it is done
Remove the oil used to fry the oil

Heat 1 tbsp sesame oil in the wok

Add the ginger

Fry the ginger until light brown and fragrant

Add 100 ml water

Add 1 tbsp oyster sauce and 1 tbsp sweet dark soya sauce

Add a dash of pepper and salt if needed

Put the fish into the sauce

Scoop the sauce and pour over the fish

Transfer to a serving platter and serve immediately