June 9, 2008
The Any-Old-How Cook, that’s me, delights in quick and easy dishes (see also my previous blog post). I actually get to prepare this particular Fried Rice one quite often. It’s a family favourite.
Fried Rice with Chinese Sausage
- 1 tbsp oil
- 2 heaped tbsp finely chopped Chinese Sausage
- 1 tbsp minced garlic
- 1 cup cooked rice
- 1 tbsp light soy sauce
- 1 egg
- 3 heaped tbsp chopped spring onions
- Heat oil and fry Chinese sausage until fragrant.
- Add garlic (you may want to lower the fire slightly as you add the garlic, as garlic tends to get burnt rather quickly).
- Next, add the cooked rice. Pour the soya sauce on top, and mix evenly into rice. Fry until soya sauce caramelises on the grains of rice.
- Make a space in the middle of the rice. Add more oil if necessary, and break the egg into the hole. Quickly scramble. Once the egg is set, mix it with the rice.
- Turn off the fire, stir in the fresh spring onions, and the dish is ready to serve.
I’ve put my fried rice tips (how to make better fried rice) in my Hubpages article.
MORE ANY-OLD-HOW COOK RECIPES:
May 7, 2008
It’s Mother’s Day this weekend. So, I thought, in tribute to my mum, who’s a fantastic cook (not like me, an any-old-how cook 😉 ), I’d add to my blog one of her specialities. Easy to cook, and absolutely yummy.
Prawn and Pineapple in Sweet and Sour Taucheo Sauce
Half a pineapple (cut into wedges)
10 big prawns
1 tbsp minced garlic
1 fresh red chilli (finely sliced)
One and a half tbsps taucheo
One and a half cups water
2 tbsps sugar
Oil for frying
1. Heat oil, and fry the minced garlic, sliced chilli and taucheo until fragrant.
2. Add water and pineapple to the pan, and cook for about 5 minutes.
3. Add sugar and vinegar.
4. Then add the big prawns, turning them frequently, making sure that they are not overcooked.
5. Finally, add in cornstarch to thicken.
May 5, 2008
One of my favourite dishes when I go to an “Italian” restaurant in Singapore is Aglio Olio (or perhaps, more accurately, according to my quick Google Search, Aglio e Olio). The dish is simplicity itself — garlic (aglio), hot chilli pepper and herbs sauteed in olive (olio) oil and added to pasta. I just LOVE the combination of pungent garlic with sharp chilli and fragrant herbs.
It’s such a great dish that this any-old-how cook just had to come up with her own quick ‘n’ easy version:
East Meets West Aglio Olio Noodles,
Any-old-how Cook style 😉
1 packet instant noodles
2 cloves of garlic (what can I say. I have a weakness for garlic!)
1 red chilli, finely sliced
- 3 pieces French Beans, finely sliced
Light soya sauce, to taste
- Italian mixed herbs
1. Bring a pot of water to the boil. Cook instant noodles, and drain. Put aside.
2. Heat oil, then sautee chilli and garlic. Add in French beans, then sprinkle mixed herbs over it. Fry till french beens is cooked, but still crunchy.
3. Turn off the heat. Then add soya sauce to taste (I usually put add in about 1 tablespoon of soya sauce).
4. Add the cooked instant noodles to the pan and toss. It’s now ready to serve.
Note: I like my noodles this way, with just a hint of soya sauce. However, for those who like it more flavourful, I usually add in fish sauce. Or, for a spicier kick, add chilli oil.
So there you go, one of my favourite things to prepare at home.