Another day, another fried rice recipe, and this time it is one of my favorites – bacon fried rice.
I usually do this a day after making myself “continental breakfast” which used up 1/2 a pack of a small pack of bacon, the leftover is just perfect for a single portion of fried rice.
Ingredients (1 portion):
3-4 stripes of bacon
1 egg
garlic, 1 clove, chopped
leek, 1 stalk, cut finely (you can also use spring onion)
cilipadi, chopped (optional)
some mushroom, sliced
cooking oil, 1 tablespoon dark soya sauce
salt, pepper, soya sauce to taste
Cooking Instructions:
heat up wok, fry bacon till they start to get crispy, oil not needed
use remaining oil from bacon, scramble eggs to 70% cooked, set aside
heat up some cooking oil if none left, fry garlic, then leek, mushroom, cilipadi
add rice, add dark soya sauce, add some salt & pepper (less salt since bacon is already salty)
add bacon & egg, stir till you’re satisfied
ready to serve!
A simple meal for one, you can also replace bacon with luncheon meat or any other meat to be honest, but bacon is of course, most superior. Enjoy!
Been a couple weeks since I last updated this blog, obviously, the reason was due to Covid-19 movement control operation. With that, a lot of my time was taken off to deal with business continuity aspects of my day job.. and since I was at home the past couple weeks, I also did a lot of cooking, so now that I get a bit of a breather, why not start sharing some cooking recipes?
Without further ado, here’s my simple recipe of Salmon Fried Rice.
Ingredients:
1-2 pieces of salmon fillet, cut into cubes
garlic, 1 clove, chopped
leek, 1 stalk, cut finely (you can also use spring onion)
2 eggs
1.5 cups of rice (for two meals)
mushroom
cilipadi (optional)
cooking oil, 1 tablespoon dark soya sauce
salt, pepper, soya sauce to taste
Cooking Instructions:
heat up cooking oil and fry salmon cubes with sprinkle of salt, set aside
heat up cooking oil, scramble eggs to 70% cooked, set aside
heat up cooking oil, fry garlic, then leek, mushroom, cilipadi
add rice, add dark soya sauce, add some salt & pepper
add salmon & egg, stir till you’re satisfied
ready to serve!
A pretty simple dish that takes perhaps 20 minutes to prepare and cook. Of course, you can also replace salmon with other fish/meat as well. Happy cooking!
When it comes to street food in Malaysia, most people often cite Penang right off the bat, but for those who likes something perhaps more comforting, Ipoh street food is a great alternative. If you’re in KL looking for a taste of what Ipoh has to offer, Avenue K’s Ipoh Market Street (non halal) should be in your short list.
Ipoh Market Street, Avenue K
Walking out from KLCC LRT station, take a right turn and keep walking towards the end, you’ll find Ipoh Market Street on your right. The diminutive entrance opens up into a pretty decent size dining hall with a menu filled with a good selection of dishes hailed from the city that was famous for tin mining.
One thing to note – Ipoh Market Street at Avenue K is a non-halal restaurant.
Ipoh curry mee
The signature dish here is the Ipoh Curry Mee (RM 11.90) that comes with chicken stripes, roast pork, mint, lime, and your choice of noodle. I thought the broth does pack a punch and the inclusion of roast pork made everything that much better. Definitely satisfying for someone who wants a jolt over lunch, I liked it.
Ipoh white coffee, market street soft boil egg on toast
The soft boil egg on toast (RM 4.90) was my favorite dish over the tasting period. In fact, I went back a week later to specifically order this and savior it slowly. Perfect soft boil eggs on perfectly toasted bread, as simple as they are delicious.
The Ipoh white coffee (RM 4.50) here is one of their specialty, and always with proper thick foam too. If you like full bodied creamy coffee, this would definitely satisfy.
Ipoh caramel custard egg, spicy chili crispy pork fried rice
Ipoh caramel custard egg is something that seems sorta out of place at this “kopitiam” style restaurant, but I thought the dessert was more than decent, like most dishes we tried here.
Other than noodle dishes and light meals, Ipoh Market Street also serve “tai chao”, or hot wok style of meal from 5-10 pm daily. We only managed to try their spicy chili crispy pork fried rice (RM 11.80) and it was pretty decent, though I’d want to have the portion to be a bit smaller so that the pork to rice ratio is higher tho, but for those with a big appetite, it is definitely not a bad thing.
Address: Ipoh Market Street UC-3 Avenue K Avenue K, 156, Jalan Ampang, 50450 Kuala Lumpur GPS: 3.159257, 101.713610 Tel: 03-2181 2623
Admittedly, fried rice hasn’t been one of the sexiest hawker dishes in Malaysia. If you ask anyone of their favorite Malaysian hawker dishes, chances are that most people are going to say char kuih teow, laksa, prawn mee, mee goreng, and so on.
Restoran Hup Soon fried rice, Petaling Jaya SS3
That being said, I think a plate of good old fashion fried rice is the perfect dish when you really want to have that stomach filled up good.
When it comes to good old fashion fried rice for lunch, one of the best places you can go to Restoran Hup Soon at Petaling Jaya SS3.
fried rice with the glorious fried egg
The operator from the stall that specialize fried rice is originally from Kedah and has been operating in the same stall for over a decade, serving up the same recipe from all those years.
A plate of fried rice comes with finely chopped long beans & char siu, egg, crunchy bean sprouts, and prawns. I’d also strongly suggest that you ask for an additional fried egg that’s perfectly fried with the egg yolk that remains runny.
egg with runny yolk is my favorite
The fried rice is also served with some chili padi for those who loves a bit of kick, tho I think it’ll really be perfect if there’s some proper Penang sambal here.
If you’re a fried rice lover, this is definitely a place to check out.
Address: Restoran Hup Soon 7, Jalan SS 3/29, Taman University, 47300 Petaling Jaya, Selangor GPS: 3.095309, 101.611128 Hours: breakfast & lunch
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
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
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.
