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One of my favorite canned food is the stewed canned pork. It is basically savory heaven contained within a can that can be unleashed upon in the kitchen at your convenience throughout the clock. If I had to build a nuclear bunker, this will definitely be one of the stocked up item for me.

Today, I’m going to share with you one of the easiest ways to make use of this godsend ingredient – by making canned stew pork with potato dish that goes very well with steamed rice.

cooking potato with canned pork
cooking potato with canned pork

Ingredients:

  • one canned stew pork (big)
  • 3 potatoes, cut in 1/2 cm thick slices
  • 2-3 cloves of garlic, smashed
  • 1 tablespoon cooking oil
  • 1 tablespoon dark soya sauce (optional)

potato with stewed pork
potato with stewed pork

Cooking instructions:

  • boil the potato until soft
  • heat up cooking oil and fry garlic until fragrant
  • add canned pork, add potato
  • add dark soya sauce (optional)
  • mix well and serve while hot

This dish can be prepared in less than 20 minutes, super simple and positively delicious. Give it a try if you like some of those homey cholesterol laden taste.

Happy cooking!

While we’ve been cooking more at the new house, I’ve been somewhat neglecting updates on writing about the food we’ve been cooking. Well, here’s one that I made several weeks back that should be easy for anyone who knows how to light the stove – a simple mushroom and prawn fried rice dish.

home cooked mushroom and prawn fried rice
home cooked mushroom and prawn fried rice

Ingredients:

  • 1.5 cups of rice (cooked & cooled)
  • 6-8 medium prawn, peeled
  • 2 eggs
  • half a yellow onion, chopped
  • a handful of mushroom, sliced
  • 3 tablespoon cooking oil
  • half a clove of garlic, chopped
  • 1 tablespoon dark soya sauce
  • 1/2 tablespoon soya sauce
  • salt & pepper to taste
  • chili & some basil (optional)

fry the ingredients one by one, and eggs last
fry the ingredients one by one, and eggs last

Cooking Instruction:

  • prepare all ingredients and place on the side
  • heat 2 tablespoon cooking oil and fry garlic and onion till it starts to fragrant
  • add mushroom, then prawns a minute later
  • add rice once prawns starts to cook, stir and add sauces
  • part the rice in the center, add the remaining 1 tablespoon oil, then add eggs
  • stir everything till egg is cooked
  • add greens on top and viola, you have a plate of awesome fried rice!

This is a complete meal in a dish, add sambal for extra kick.

One of the many wonderful dishes that mom makes when we were a kid involves fatty pork and meehun, and whenever she cooked them, we would finish it in record time. The succulent and overly savory pork with those soft vermicelli never disappoint, and I’m glad to say that I finally manage to do it at our own kitchen.

I present to you – fried meehun with canned stew pork, the sin food.

ingredients - meehun, vege, garlic, canned pork, chili padi
ingredients – meehun, vege, garlic, canned pork, chili padi

The ingredients are plenty simple and should be available from just about anywhere in the world with an Asian/Chinese grocery store.

Ingredients:

  • canned stew pork
  • choi sam (or any leafy vegetable)
  • half a clove of garlic
  • chili padi if you like it spicy
  • mushroom (optional)
  • 2 tablespoon cooking oil
  • soya sauce to taste
  • dark soya sauce (1 teaspoon)

fry the greens first
fry the greens first, then the pork

Cooking Instructions:

  • soak meehun in water for 30 minutes (or until soft)
  • heat up the cooking oil and fry garlic until fragrant
  • add vegetables (always add the stems first as they take longer to cook) and cook for a couple minutes
  • add canned pork and stir for a minute
  • add meehun, chili padi, soya sauce, and dark soya sauce
  • stir, and close the lid of frying pan for a minute to steam and avoid losing too much moisture
  • serve while hot!

add some soya sauce & dark soya sauce, then steam it a bit
add some soya sauce & dark soya sauce, then steam it a bit

The recipe is fairly simple and you really can’t go wrong. A big can of stew pork is probably good enough for four portions of meehun, do use appropriately sized frying pan for this job. We cooked for only 2 of us so the amount of pork we ended up consuming was a bit too insane.

fried mihun with canned stew pork, mom's recipe
fried mihun with canned stew pork, mom’s recipe

Happy cooking, and feel free to check out other recipes on this space too.

To be honest Fu Yu Yau Mak, or Romaine Lettuce with fermented bean curd, was not a dish I’m familiar with growing up in Penang. Mom never really cooked this in our dinners, and it was only when I moved to Klang Valley for college did I have my first taste of this combination, and I love it ever since.

As it turns out, this is also one of the simplest dishes to prepare, here’s how:

the ingredients - garlic, romaine lettuce, fermented bean curd
the ingredients – garlic, romaine lettuce, fermented bean curd

Ingredients:

  • Romaine lettuce for two pax
  • 3-4 cloves of garlic
  • 2 cubes of fermented bean curd (smashed em)
  • 2-3 spoons of cooking oil
  • 5-6 chili padi (chopped)

fry the garlic first, then everything next
fry the garlic first, then everything next

Cooking Instructions:

  • heat up cooking oil in medium heat and fry garlic till fragrant
  • add in lettuce, chili padi & fermented bean curd
  • fry until vegetable is soft, add 1/4 cup of water or soup stock if you prefer it a little wet

We’ve moved into the new house with a bigger kitchen, so expect a bit more simple recipes coming this way. Happy cooking!

One of my favorite dishes to cook during my time in the States was scallop fried rice, the reason is two folds – it is very delicious, and scallops are very affordable there (a pack of 8-10 huge scallops went for less than $10).

first, "marinated" your scallops and prawns in brine
first, “marinated” your scallops and prawns in brine

Back home in Malaysia, scallop is quite a prized ingredient, so having scallop fried rice is a bit of a luxury. That is unless, you get the seafood from East Malaysia. I picked up some frozen scallops and prawns while on a work trip to KK a week ago, so I immediately thought of recreating the very same dish that I’ve been missing.

 

boil the vegetable, and pan fry the seafood separately
boil the vegetable, and pan fry the seafood separately 

Here’s how you can cook this simple scallop and prawn fried rice at home, feel free to substitute with other shellfish or seafood items if you like.

Ingredients (for two servings):

  • a dozen scallops, medium size
  • 6-8 prawns, medium size
  • vegetable (choi sum)
  • 2 bowls of steamed rice (cook from 1.5 cups)
  • 1 bulb of garlic, chopped
  • 2 eggs
  • soya sauce
  • cooking oil
  • black pepper & salt

start by frying garlic, then rice, and finally eggsstart by frying garlic, then rice, and finally eggs

Cooking instructions:

  • marinate seafood with brine for 5-10 minutes before cooking
  • boil the vegetable separately for about 5 minutes, add a tablespoon of cooking oil to the water to make it smooth and more palatable
  • heat up 3-4 tablespoon of cooking oil and fry the seafood for about 2 minutes, set aside
  • reuse the same cooking oil but add another 3-4 tablespoon
  • fry garlic till fragrant
  • add rice and 2 tablespoon of soya sauce (dark soya sauce optional), fry for a minute
  • add pepper to taste
  • split the rice in the middle, and add eggs
  • continue frying until eggs are cooked
  • plate everything and serve!

scallop and prawn fried rice with a side of vegetable
scallop and prawn fried rice with a side of vegetable

This fairly simple dish only takes about 10-15 minutes to cook, tastes pretty awesome too. Total price for two person came up to be about RM 20 or so, I got the seafood from KK airport.

Happy eating and be sure to check out more simple recipes from yours truly.