During this work-from-home and movement control era, cooking couple of meals a day can sometimes lead to a bit of a fatigue especially in terms of coming up with dishes to cook. If you think figuring out which restaurant to go to is a hassle, try figure out what to cook for the 5th week straight…
Anyway, one of my favorite “cheat meal” to make is certainly fried rice, and in particular, petai (stinky bean) fried rice.
Today I want to share the way I make this, with a simple video as well. Enjoy and stay safe!
home made petai fried rice
1 cup rice (enough for 2 pax), cooked and preferred to have been left overnight so they aren’t sticky
100-200 gram prawns
100 gram petai
4-5 bulb garlic
3-4 cilipadi, chopped
2-3 red chili, chopped
3-4 tablespoon cooking oil/lard
2 tablespoon dark soya sauce
2 tablespoon soya sauce
salt & pepper to taste
Heat up oil and fry eggs until about 3/4 cooked, set aside
Heat up more oil, fry garlic, petai, and red chili until fragrant, add salt & pepper
Add shrimp and fry until pink
Add rice, then add dark soya sauce & soya sauce
Keep stirring until fragrant, then add back eggs just before serving
The result is a plate of spicy, stinky, and absolutely delicious fried rice dish that isn’t too difficult to execute. If you like petai like me, you’d love it. Enjoy, and stay safe and sane!
While Kimchi Jjigae (Korean kimchi soup) is the most popular Korean soup dish, my personal favorite has always been the little sibling of it – Sundubu Jjigae, or the Korean Spicy Tofu Stew.
Sundubu Jjigae is often made with unpressed tofu, with onion, mushroom, and seafood or pork. It is a whole pot of goodness with everything you can ask for in terms of texture, taste, and nutrition, the only way to make this better is to have it at somewhere cold, like Genting or Cameron highland.
Here’s my way of making this dish, I use a Chinese clay pot for the purpose but you can easily use a normal pot for this.
Korean spicy tofu soup in a clay pot
Ingredients for 2-3 pax:
a handful of seafood – prawns, scallops, or mussels (you can also use pork/chicken)
2 tubes of tofu
1/2 an onion, sliced
a handful of tofu, sliced
4-5 bulbs of garlic, chopped
1/2 cup of kimchi (optional)
spring onion, chopped (optional)
gochujang – 1.5 tablespoon
cooking oil – 1 tablespoon
Korean chili powder – 1 teaspoon (optional)
Heat up cooking oil and start frying garlic until slightly fragrant
add seafood, then onion & mushroom and stir for a minute
add soup stock or water and bring to boil
add kimchi, gochujang, and chili powder
boil the pot for the next 5-10 minutes until texture is to your liking
add tofu for the last minute
crack and egg and add spring onion just before serving
I use a claypot for this spicy tofu soup recipe
If you’re a fan of this dish, now you know how to make it at home! Pretty simple really and the only “special” ingredient is perhaps gochujang, but you can substitute for it as well.
We’re well into second “proper MCO”, so I guess most of us here are back to tapao, delivery, and cooking, so I suppose it’s timely for me to go back to sharing some recipes again.
Today let’s look at one of the easiest meals you can make with a sous vide machine – duck breast. This is one dish that takes a couple hours but only perhaps 5 minutes hands-on cooking, with the result being rather satisfying and properly delicious, if you’re one who loves smoked duck.
1 smoked duck breast (or normal duck breast, seasoned well with salt)
some aromatics (optional – dill, rosemary)
a side dish – asparagus in this case, with some garlic
sous vide duck breast in vacuum bag with aromatics for 2 hours at 57 Celsius
remove, pad dry, and sear skin down until crispy (2-3 minutes)
use the duck fat reduced from searing to cook asparagus (2-3 minutes)
slice up duck breast (after we’ve let it rest for 3-5 minutes) and serve!
I always try to have some frozen duck breast in the fridge handy for this dish, it’s super easy to prepare and takes the headache of “what to eat” away. Invest in a sous vide machine especially if you love to eat meat, it’s worth it!
I recently got to sample a series of instant noodles from Red Chef featuring flavors I’m very familiar with as a person hailed from Penang, and all I can say is.. how I wished these were available back when I was studying in KL and abroad missing the taste of home. But alas, for those of you who are in the position I was in, this is great news!
home cooked Penang style hawker noodle series from Red Chef
The products I tried were these four:
Spicy sakura prawn soup rice vermicelli and noodles
Pandan white curry noodles
Green tom yum soup noodles
Spicy sakura prawn soup noodles
These instant goodness shares something in common – they’re all made with fresh, natural ingredients without artificial coloring, and all can be prepared in your kitchen within minutes just by having a pot. Do check out the video below as I “cooked” all four of them.
To me, prawn mee (or we call Hokkien mee in Penang) should come with mee + meehun, and before trying this product from Red Chef, is something that I never imagine we could get in an instant noodle format, talk about innovation!
The spicy sakura prawn soup rice vermicelli & noodles (a long name… I know) requires a 2-step cooking method, by first boiling the mee + meehun for 2-3 minutes, then transfer it to another pot of fresh boiling water before adding condiments. The result tastes pretty much like those prepared at the hawker stalls, especially if you add some prawns, eggs, kangkung, and maybe even bean sprouts to the mix.
spicy sakura prawn soup rice vermicelli and noodles
The paste contains key ingredients made from 3 different types of prawns, and together with the chili paste and crunchy fried shallots, you do really get the authentic taste of Penang style prawn mee, fantastic package.
If mee + meehun isn’t your thing, there’s a version with instant noodle that comes with the same paste & seasoning as well as fried shallots that is simply called spicy sakura prawn soup noodles.
Pandan white curry noodles
Another one of my favorite Penang hawker offering is undoubtedly the curry mee, and here Red Chef delivers as well. The pandan white curry noodles come with a paste that’s formulated with 15 types of spices, together with other fresh ingredients such as garlic, onion, and shrimp paste. Pandan leaves is used here to give it an elevated aroma as well.
The result is a very competent bowl of curry mee that’s at about medium spiciness. I added tofupok, prawns, cockles, and some mint leaves from the garden to complete the dish.
I am thinking this would be even better with mee+meehun like the prawn mee, hmmm..
green tom yum soup noodles
Last but not least, for the tomyam lovers, do check out their green tom yum soup noodles.
As with the other products, natural ingredients is used here with the paste cooked by converting “mortar & pestle” method into machinaries that doesn’t completely break the natural fibers, and thus maintaining aroma & taste, resulting in noodles that is similar to version that is cooked from scratch.
I like the balance between sourness and spiciness of the tomyam noodle, with tomato, prawns, chili padi, and kaffir lime leaves (I have this plant at the garden), makes for a good bowl of goodness that made my stomach happy.
These instant noodles will now find a permanent place in my kitchen pantry for when the craving strikes. Thanks Red Chef!