Luncheon Egg Sanwich

Mummy's not cooking and so it's the day to make my own simple lunch. Judging from the ingredients at home, i decided to make a Luncheon egg sandwich. A very easy, simple dish but it is also simply delicious. 

Well, like what I had mentioned before, cooking is also mood - dependent and according to the chef's preference - thus, here's my ingredients for the day:

Ingredients:

Bread - 2 slices

Luncheon Meat - size of your delight

Egg - 1 or 2 depending on your preference - i used 1

Butter or Cooking oil - I used butter

Steps:

1. Toast the breads

2. While step 1 is in progress, beat the egg(s) in a bowl. Add salt and pepper if you wish

3. Heat up the pan and put butter

4. After it melted, pan fry the luncheon meat

5. After that, add more butter and pour in the egg 

6. When all's done, cut it into halves for easy- eating!

As simple as 1,2,3!

Ch4r's Luncheon Egg Sandwich

I am now exploring some recipes. Hopefully I can cook soon!

Homecook Japanese Chicken Curry Rice

Cooking day when I decided to take a break from work. As sis has some leftover japanese curry cubes, I decided to cook Japanese Curry Rice. Simple recipe to follow:

Ingredients:

1/2 tablespoon  olive oil

1/2 onions, diced - you can add more if you like onions, original recipe recommends 2 medium onions

2 medium potatoes, cubed

1 carrots, cubed - original recipe mentioned 2

Some Rice cakes (optional)

Chicken, pork or beef, cubed - I just prepared the quantity that I think we will finish - original recipe says 250g

700ml water

60g curry roux brick, mild

60g curry roux brick, hot

Ingredients - Carrot, Potato, Rice Cakes

Chicken 

Directions:

1. Heat the pot for a while and add olive oil and fry the onions until they are fragrant (2 minutes or so)

2. Add the potatoes, carrots, rice cakes and meat and continue to stir fry until the meat is cooked (about 5 minutes)

3. Add water and bring the mixture to a boil before cooking it on medium heat for about 20 minutes or when the meat is tender.

4. Remove the pot from the flame and add the curry roux bricks and stir until the curry is well mixed.

5. Stew the curry over low heat until it thickens (about 15-20 minutes)

And after an hour or so, here's our very own Japanese Chicken Curry Rice. Yummy!

Our very own Japanese Chicken Curry Rice

Basically, you can add in other ingredients that you like and create your own version of curry rice. For example, eggplants, broccoli, or even seafood. But do take note about the cooking time just in case some ingredients get cooked faster than the others. Manage your timing well and you can really enjoy cooking and of course, the end product - your yummy food!

Topokki

Cooking again and this time round, Topokki, or commonly known as Korean Rice Cake. It is really very simple to cook. I bought the Rice Cake and the Hot Pepper Paste from the Shine Korean supermarket at Marina Square. Initially, I only intended to buy the Hot Pepper Paste to prepare Kimchi Soup at home. After walking round the supermarket, I saw the Rice Cake and decided to buy it as well since I can cook it with the Hot Pepper Paste.

I followed the recipe behind the packaging. But since I am not cooking the whole packet, I was trying my luck to estimate the quantity of the ingredients to be used.

1. Rice cakes - number to your liking
2. Water - Estimate it to your best ability. I guess 100ml for a cup of Rice cakes is fine
3. Starch - I used corn starch and add a bit of water
4. Hot Pepper Paste - according to how hot you want the topokki to be

Wash the rice cakes using cold water. Mix all of the above except rice cakes in a bowl and stir it. Make sure they are well mixed. Heat the mixture using a plan and when it is boiling, add in the rice cakes and stir. Scoop them up when the rice cakes absorbed the sauce.

The ingredients

Here's my Topokki. Not too bad for a beginner. Maybe it is time to look for some other ingredients to go with the Topokki. For information, I think this dish needs to be eaten while it is hot. Otherwise, the sauce will start to clot. 

My Topokki

Cooking Journey - Muah Chee

One of my all times favourite snack from childhood till now is Muah Chee. It is a simple snack made of glutinous rice flour with peanut powder. We can always buy at the pasar malam (stalls at night market) or at the carnival stalls. It costs around S$2 for a small packet and you can never get enough of it.  

Bff L, suggested cooking muah chee after stumbling upon a simple recipe. 'It just takes minutes' was her reply. I wondered if that was true but we decided to go ahead with her plan. We have got nothing to lose but lots to gain if we manage to master it. To our surprise,  it is really easy to prepare muah chee at home. Trust me. All we need are ingredients and a microwave.

While enjoying our delicious homecooked muah chee, we chatted about opening a stall to sell it. We dreamt of making big bucks together and at the same time, able to enjoy our favourite snacks. Great bonding session with bffs!

Seriously,  it never occurred to me to prepare this snack at home. Maybe that's why we always look forward to getting it whenever we pass by such stall. Went home and told mummy about it. And guess what. She mentioned that when grandfather used to be around, he loved to cook it at home too but was using the wok and not microwave. Oh man, I don't recall eating the homemade muah chee by grandfather.

I guess maybe it's time that I asked Mummy to cook this for me soon or rather maybe I will do it for her instead. 

Muah Chee

You can find the recipe here.

Cooking Journey - Mushroom Risotto

It all started when I saw BFF L's, facebook picture of homecooked risotto. A whatsapp message was all we needed  and off we went to her place for a homecook dinner.

I love cooking and cooking with friends is fun. Or rather, I can join in the cooking process as and well I like it. I do not have to execute the whole cooking process to enjoy the meal.

Mushroom risotto was what we set for the menu. L mentioned that it will take around half an hour from the preparation to the end product for the dinner. Okay, I trusted her as I have not cooked risotto before. 

So she gave the instructions for us to chop the different types of mushrooms into a small-bites size. I volunteered to chop as I thought it was the simplest task. And as I chopped, the portion got bigger and I was rather stunned that I questioned L. She replied it's fine. The horror part was that we had extra servings of risotto in the end that I could bring home some for brother's supper.

Next up was the cooking of risotto.  Step by step, we followed instructions. It wasn't difficult to cook risotto but it requires patience as each step takes time to add the ingredients and to stir them together.

It all paid off when it's time to serve dinner.  I guess due to the extra big portion of risotto,  we took an hour to cook instead of her usual half an hour. But I loved our homecooked risotto! Delicious and I looked forward to our next cooking gathering.

Mushroom Risotto

I'm not sure where BFF L got her recipe from, but you can take a look at Jamie Oliver's recipe. 

http://www.jamieoliver.com/recipes/rice-recipes/a-basic-risotto-recipe