Fried Rice with Apple Cubes (Meatless Recipe)

This is a simple fried rice from scratch.  I had a red apple left and nobody seems to take the initiative to eat it and 2 stalks of almost wilted Chinese Leeks.  It's already end of the week and the next day I needed to replenish my fridge with fresh produce for the following week. Throw???  Better not!!!!  Whatever it is, THRIFTY is the word!  Yes, we need to be thrifty in our spending and throwing food is a big NO NO for me!  

Be creative and innovative in your cooking and you will be surprised you can actually save a lot!  End result? Simple and yummy fried rice for the whole family!

Ingredients :

- 3 bowls of leftover/over night rice (I used brown rice)

- 1 red apple (peeled and cubed)

- 2 stalks of Chinese Leeks (washed and cut)

- 3 eggs (beaten)

- 1/2 mashed salted egg white(I used the leftover from my previous cooking here, and  here,)

- 2 cloves garlic (finely chopped)

- 3 red onions (finely chopped)

Seasonings : (to taste)

- salt

- pepper

- soy sauce

- dark caramel sauce

Method :

1)  Heat oil in a wok. Saute garlic and onion until aromatic.

2)  Add leeks and apple cubes and give it a quick stir.

3)  Add rice and mashed salted egg white.  Stir fry and mix well.

4)  Spread the rice evenly over the wok and pour beaten egg all over the rice.  When the egg has almost set, stir fry until fragrant.

5)  Add seasonings and keep stirring until the rice is well blended with the egg and the seasonings.

Serve hot.

If you don't like this brownish looking fried rice, may be you would be more interested in another version of my fried rice.
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Fragrant Golden Fried Pearl White Rice (<--click for the recipe)

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Fish Fillet in Sour Orange Gravy

 

Earlier, I had posted Sweet Fragrant Rosemary Salmon and I used orange juice for the gravy.  Surprisingly it was very delish.  My kids complained that they couldn't really see the gravy as it had all dried up.  I still remember I used 3 oranges for the juice as the oranges were quite small.  

Sweet Fragrant Rosemary Salmon

So, this time I use orange juice for fish fillet as my girls have been pestering me to cook fish with orange juice gravy and they specifically requested for more gravy!  Instead of using salmon, I used treadfin fillet (ikan kurau). Coincidentally, I spotted this recipe from YumYum 44, page 9!  

Look at the gravy! Tempting isn't it?  It was all gone in seconds! If you prefer lesser gravy or a more crystallized gravy, reduce the orange juice and simmer the gravy until it's almost dried or crystallized, just as I did it in my previous post on Sweet Fragrant Rosemary Salmon.

Recipe sourced from YumYum 44, page 9.

Ingredients :

- 2 pieces of ikan kurau fillet (marinated with salt)

- few slices of ginger

- 2 oranges (take the juice and the pulp)

- 1/2 lemon juice

- 1 tbsp shredded lemon rind

- oil for frying

Seasonings : (to taste)

- salt

- 2 tbsp sugar

Method :

1)  Heat oil in a wok and deep fry fish until golden brown on both sides.  Dish up and set aside.

2)  Leave 1 tbsp of oil in the wok.  Saute ginger until fragrant.

3)  Then add in orange juice, lemon juice, seasonings and bring to boil.

4)  Lower the heat and add in the fried fish and shredded lemon rind.

5)  Simmer for 10 minutes or until the gravy is thickened or crystallized, depending on your preference.

6)  Serve with steamed rice.

The tangy sweet sourish gravy is very appetizing and yummy :)

Do adjust the flavour and thickness of the gravy according to your taste.

Most kids love this gravy.  Do give this a try :)

I am linking this post to Cook-Your-Books # 2 organised by Joyce of Kitchen Flavours.

I'm also linking this post to Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Alvin of Chef and Sommelier.

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Natural Cure and Relief for Cough & Sore Throat

With the current heat wave and extreme hot weather in Malaysia, we are advised to reduce outdoor strenuous activities and stay indoor.  It is advisable to drink plenty of water to prevent any illnesses.  Besides water, any refreshing dessert is also recommended.  One of the desserts which I used to make for my family is Steamed Orange.  Besides refreshing and good for body heatiness, Steamed Orange is also a grandma home remedy for cough and sore throat which is quite well-known among the locals in Malaysia. It is delicious too!

For a start, you need a fresh orange.  I used Sunkist orange.  

 

Wash it thoroughly.

Cut off the top part of the orange.  Do not discard the top part.

Use a small knife to make a small hole enough for the salt.

 

Add 1/2 tsb of salt into the hole.  I used sea salt.

Cover the top part of the orange.  Use a toothpick to hold the orange together.  Place it in a small bowl.

Steam it for 15 to 20 minutes depending on the fire.  You will know that it is ready when the fragrant of the orange fills your kitchen.

The steamed orange is ready.

Look at the juice!  So tempting!

Eat the flesh and the juice.  You will love it!

 Serve this Steamed Orange to your family as a refreshing dessert.  You can serve it warm or chilled.  Refrigerate it if you like it chilled.

Hope you all like it.  Do give it a try!

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Strawberry + Cucumber + Cherry Tomato = Refreshing Drink

 

Another refreshing drink I juiced for a beautiful Saturday morning. It is very easy. 

 

Ingredients are strawberries, cucumber (cut into chunks) cherry tomatoes and some water. Then, dump everything into a blender or juice extractor.

 

Here is your refreshing drink, ready in a minute!

Enjoy your refreshing drink and have a nice weekend!! :)

Homemade Peach Jam

We like homemade jams and all the jams that I made, seemed to 'disappear' quite fast!  This time I made Peach Jam.  The peaches my hubby bought were very sweet and ripe.

Ingredients :

- 8 peaches (washed thoroughly, removed seeds and cut into small chunks)
- 1 lemon - (juiced)
- 1 tablespoon of grated lemon peels
- 3 cups of granulated sugar

Method :

1) Blend peaches in the blender.
2) Transfer the puree to a medium sized pot.
3) Add sugar and grated lemon peel.

4) Cook the puree on medium heat. Half way through, add lemon juice. Continue to cook on medium low heat for about an hour or when it begins to thicken.

5) Let it cool completely before transfer to an airtight container.
8) Refrigerate it.