Friday, June 19, 2015

Spicy Eggs Fried Rice

One of my favorite fried rice is Spicy Egg Fried Rice.As long as the fried rice is spicy,I don't mind eating it everyday!! Nowaday,we can easily get ready made shrimp or anchovies spicy paste at any Asian market.


1 cup jasmine rice (wash and cook rice cooker at normal measurement or at slightly less water if it's new crops)
1 large onion,peeled and diced

2 large eggs

300 gm green mustard or Chinese baby bak choy,washed and cut small

2 cloves garlic,peeled and minced

1 tsp chicken bouillon powder

1 tbsp salt

1 tsp ground pepper

2 tbsp shrimp Chili paste (Tean's or Delimas brand)

3 tbsp canola oil


1:Cook jasmine rice accordingly,if it's a new crops add lesser the water to prevent rice getting too wet or sticky.Cool down or overnight rice is the best.
2:Heat wok or large skillet or medium high heat,add in oil and eggs.Saute for 30 seconds,dish out,set aside.
3:Add some oil,add in garlic.Fry for 30 seconds,add in diced onion and cooked rice.
4:Add in salt,chicken bouillon powder and ground pepper,keep stirring the rice until rice jumping or "popping" in the wok.
5:Add in cut mustard green and eggs into the rice,keep stirring for another 5 minutes.Add in spicy shrimp paste,mix well.
6:Dish out and serve warm.

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Wednesday, June 3, 2015

Stir-fry Snow Peas in Oyster Sauce with Minced Chicken

Snow peas is abundant and the price is quite affordable after winter season.The best way to cook snow peas is stir-fry lightly.It's nice to taste crisp and tender snow pea.


1 lb snow pea
300 gm minced chicken
1 carrot,peeled and sliced
3 cloves garlic,peeled and minced
3 tbsp canola oil
1 tbsp oyster sauce
1 tsp ground chicken bouillon


1:Grab or cut the tip of each snow pea and pull out the tough string that runs along its side.Wash and drain ,set aside.

2:Heat wok or skillet with oil at medium high heat.Toss in garlic,stir-fry for 30 seconds,then add in minced chicken,stir well.

3:Toss in snow peas,oyster sauce and bouillon powder.Stir for 2-3 minutes.Check the seasoning.Dish out immediately. Do not over cooked.

4:Serve with steamed white rice.

The cooked snow peas should be in green color, crisp and tender.

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Friday, October 3, 2014

Sweet and Sour Pork Rib

Sweet and sour pork rib is a popular typical Chinese dish,it's also a well know classic Cantonese dish.Many Chinese restaurant carry this dish in their menu.The main culprit of this famous dish is the sweet tangy sauce.There are various  version of  sweet and sour tangy sauce.It's depend who make the sauce but mostly the main ingredients doesn't change much..Beside pork rib,we can choose chicken,fish or other type of meat..This dish sound quite difficult and hard to cook but actually it's quite simple if everything prepare in advance.


3 pounds pork ribs,remove fat
1 tbsp  seasalt
1 tsp ground pepper
1 tbsp sugar
2 tbsp chinese wine
1 tbsp ground garlic powder

*marinate above seasoning with pork rib for 3 hours or over night*
1 cup vegetable oil

Coat Flour in Ziploc Bag:
1/2 cup all purpose flour
1/2 cup rice flour
2 tsp seasalt

3 cloves garlic,peeled and minced
1/2 cup or more ketchup
1/4 cup apple cider vinegar
2 tbsp chili sauce *optional*
4-5 tbsp sugar or more
seasalt to taste
2 tsp Worcestershire sauce

1 green bell pepper,wash and
1 can cut pineapple or 3-4 pieces fresh pineapple
1 large onion,peeled and slice


1:Heat fryer or deep skillet with oil at medium high heat.Coat marinated rib with flour mixed.When oil temperature reach 330F-350F,place coated rib in and fry for 8-10 minutes or until golden brown,set aside.

2:Prepare wok at medium high heat with 2-3 tbsp oil and garlic.Add in Ketchup,chili sauce,apple cider vinegar,sugar and salt.,mix well.

3:When sauce bubbly boil ,add in all cut vegetables.Cook for 3 minutes,then add in fried rib,mix well.Check the seasoning

4:Dish out and serve warm with steamed rice or noodles.

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Thursday, September 18, 2014

Stir-fry Idaho Potato with Boneless Chicken in Fish Sauce

Mostly all type of potatoes are relatively affordable throughout all the States.I like to get potato in bag instead of loose potato.Furthermore,potato can stay at room temperature instead in the fridge for quite awhile,maybe for about 7-10 days.As usual before the end of potatoes shelf life,I tried to unloaded the potatoes with different type of cooking.I run out of idea what to do,so I just sliced the potatoes and stir-fry with chicken.This comfort food is good pairing with steamed white rice.


3 large Idaho potato,peeled and slice
2 pieces boneless chicken ,cut small
1 small carrot,peeled and slices
3 cloves fresh garlic,peeled and minced
1 stalk scallion,cut about 2 inches

1 tbsp chicken bouillon powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp ground pepper

1 cup oil


1:Prepare oil in wok at high heat.When oil hot enough toss in sliced potato and carrot.Fry for 5-8 minutes then dish out,drained and set aside.
2:Scoop out the excess oil,leave about 2 tbsp oil in the wok,add in minced garlic,saute for 30 seconds,then toss in boneless chicken,mix well.
3:Stir well chicken for 1 minute,then toss in cooked potato,carrot and the rest of seasoning,mix well.
4:Cook for another 5 minutes.Check the seasoning.Toss in scallion,dish out and serve warm.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.