Sunday, May 18, 2008

Humble kitchen

Nah, this is a picture of my humble cooking area where all the family’s feast are prepared, though I dream of a bigger kitchen but this one has the basic facilities to prepare almost every type of dishes. I can grill, fry, bake, boil, steam….. Recently we decided to install a sliding door separating the kitchen from the living and dining area so that it’s easier for me to clean if I ever decided to have a grand cooking spectacular event.

I also have here a simple “dump everything in the cooking pot” dish to share with you all.

Wai Wai’s special yam rice:

1) ½ of a medium size yam, diced
2) 1 Chinese sausage (lap cheong), diced
3) Some chicken breast meat, sliced, marinate with ½ teaspoon sugar, soya sauce and pepper
4) 2 tablespoon dried prawns, minced
5) 5/6 of mushroom, soaked and sliced
6) 4 gloves of garlic, chopped

Sauce : 2 tablespoon of oyster sauce, 1 teaspoon of sugar, ¼ cup of water

Garnishing: Sliced red chilies and spring onions

Heat the wok, put in 2 tablespoon of oil, put in chopped garlic, stir fried until fragrant, put in everything else (item 1 to 5), stir fry, put in dark soya sauce, stir fry for 2-3 minutes, put in the sauce and stir for another minute, dish out. It’s half cooked, doesn’t matter as we will pour all this into a pot of half cooked rice and let it be fully cooked together with the rice.

Boil your rice now, add 1 teaspoon of salt and folded pandan leaves (if you have them).

Pour in the dish when your rice is half cooked (where your rice looks a bit watery), close the lid and let everything cooked by itself. When the rice is cooked, wait till at least 10 minutes later before you stir and serve.

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