Nasi Goreng Kampung (Village Fried Rice)

Nasi goreng kampung is one of my favourite whenever I have a chance to visit a Malay Restaurant. Some mamak stalls do this too but I think this is best cooked by Malay chef because the flavour is totally different. Mamak's chefs do nasi goreng mamak the best (wink). There are many versions available according to the preference of the chefs, some use kale (kangkung in Malay), some use long beans and I like fine beans. 

I used to make a little business selling some Malaysian food to my friends when I was in London and this is the most popular dish in the menu compared to nasi lemak and nasi minyak with ayam masak merah. I am not sure what makes it outstanding, it was the belachan (shrimp paste) perhaps or probably the heat brought by the bird's eye chillies (cili padi). We have not eating this in ages after leaving London and having it again brings back loads of memories. Missing my friends so much now ^^

Ingredients: (serve 4)

4 bowl of cold steamed rice (chinese rice bowl)

100g Fine beans (chopped into 0.5cm pieces)

1 Large onion (finely chopped)

5 Bird's eye chillies (chopped. This is mild, add more to suit personal taste)

4 clove Garlic (finely chopped)

1 1/2tbsp Shrimp paste (crush into fine pieces/powder form using spoon, use more if you light a stronger flavour)

1/2 tsp Turmeric powder (optional)

4 tbsp Vegetable oil

200g Dried anchovies (washed, air dried, fry with 5tbsp of oil until brown and crispy, place on kitchen towel to remove excessive oil)

2tbsp Osyter sauce

1tsp Salt

1/4 tsp White pepper

1-2tbsp Light soy sauce

Steps:

1. Heat a pan at medium heat, add 4 tablespoon of oil and stir fry onions, chopped chillies and chopped fine beans for about 30-40 seconds or until the fine beans becomes bright apple green.
2. Make a well in  the middle and add garlic and stir fry for 5 seconds, add in shrimp paste and stir well. Keep stir frying until the shrimp paste becomes fragrant.
3. Add in cold steamed rice. Stir fry and lightly press the rice using wooden spatula separate the rice. Turn the heat to lower medium. Add oyster sauce, turmeric powder, salt and white pepper into the rice and stir well. 
4. Add 1 tablespoon of light soy sauce and stir quickly. Tastes to adjust if more soy sauce is needed.
5. Reserve 3 tablespoon of fried anchovies for garnish and add the rest onto the rice. Stir well quickly.
6. Ready to serve on plate and garnish with some crispy fried anchovies on top!

Breakfast Cups (with Traditional Hainanese Bread)

English breakfast moment is the happiest moment in the weekends as a beautiful comfort for the efforts we have made for the week. We used to visit one of our favourite local breakfast bar in the weekends when we were in Hendon (London). A plateful of our choices of sausages, ham, bacon, mushrooms, baked tomatoes, eggs, toasts and most importantly baked beans with a cup of nice coffee brings to the highest satisfactory. There are many other choices like poached eggs, black puddings, hash browns and etc but we always order the IDEAL SET in our minds. 

I make English breakfast for us once in a while now because we cannot find good breakfast at local restaurants and we cannot be bothered to spend too much eating proper ones at posh restaurants. We can choose our favourite ingredients making at home and it is so easy! 

I saw a breakfast cups recipe one day and that inspired me to make some in the weekend. I used the traditional Hainanese white bread I bought from the supermarket, sausage slices and mushrooms in the cup and topped with an egg. The toasts are so crunchy and the best moment is that when your knife breaks the egg yolk and it slowly immerse into the mushrooms, sausage and toasts. Trust me, that was incredible! It is a great idea if you are an egg lover like my brother, none of the egg yolk is going to be wasted as it sticks on the plate like served traditionally. Everything will be in your tummy peacefully ^^

There are a few versions of breakfast cups recipes but I like mine the most because there is not any wastage like excessive toast crusts. The toast is so crunchy and it goes really well with the baked beans and ketchup! If you want to make this using square bread you can refer to The Baking Biatch's recipe or if you want a fancy breakfast cup here is an idea by Felicia. Lets make some this weekend and have fun!

Tools:
 3 Ramekins

Ingredients: (makes 3 cups)

4 slices of Hainanese bread (white)

1 Sausage (I used frankfurter, sliced)

8 Button mushrooms/ closed cup mushrooms (diced)

3 Eggs

1 tsp vegetable oil 

Some fresh parseley (chopped) or dried parseley

salt and pepper to taste

Steps:

1. Pre-heat oven to 180°C. Lightly oil the ramekins. 

2. Heat a pan and add 1 teaspoon of vegetable oil. Fry the sausage slices until lightly golden. Remove sausages from pan and set aside.
3. Use the remaining oil in the pan to cook the mushrooms at medium low heat until soft and brown. Season with some salt and pepper. Remove from heat and set aside.

4. Press a slice of bread into the ramekin at the center to fit the base and form a well in the middle.

5. Cut 1/3 of another slice of bread and cut into 2 equal square. Insert the squares into the gaps  between the bread. Do not press too hard as you want it to be nice and crunchy after baking.

6. Divide the sausages into 3 portions and add into toast cups accordingly. Divide also the mushrooms into 3 portions and add them on top of the sausages. 
7. Crack one egg onto the mushrooms  in each cup. 
8. Send the ramekins into the oven and bake at 180°C for 12 minutes, lower the heat to 100°C and continue baking for 4-5 minutes until the transparent egg whites become white and the surface of the egg yolks are less wobbly. 

9. Remove from the oven and sprinkle some salt, pepper and parseley on top of the eggs. Serve hot with baked beans and ketchup to personal taste. 

Tips:

• Different ovens have slightly difference in temperature so keep an eye on the breakfast cups when they are in the oven to prevent the toasts from getting burnt or eggs over cooked. 

Easy Mushroom & Pork Noodle 香菇肉碎面

It was a lazy sunday and we had a lie-in until nearly afternoon. Being so hungry and wanted something really quick and easy for our brunch. Looked into the fridge and not many ingredients we have got but minced pork and pak choy. Luckily we always have some noodles and mushrooms stored in the kitchen cabinet. Mushroom and pork noodle was what I decided without twice thinking and my boss likes it. Very simple, easy to make and not too heavy for a lazy afternoon ^^

Ingredients: (serve 2)
100g Pork mince
3 Shitake/dried Chinese mushroom
300ml Warm water
3 cloves Garlic (minced)
1tsp oyster sauce
1/2 tsp salt
1tbsp light soy sauce
1 tbsp Vegetable oil
White pepper to taste
1tsp sesame oil
1tsp corn flour mixed with 2tbsp of water
pak choy (washed and quartered - to garnish)
2 Yang Chun noodles (you can use any other noodles you like)
500ml water

Steps:
1. Wash and soak the mushrooms in a bowl with the 300ml of warm water for at least 20 minutes. Remove the stems and cut the mushrooms into thin slices. Keep the water for later use.
2. Heat a pan at medium heat and add 1/2 tablespoon of vegetable oil. Add pork mince, stir fry and keep breaking the meat up with wooden spatula. Add mushrooms and stir fry for 30seconds or until fragrant.
3. Make a well in the middle, add 1/2 tbsp of oil followed by minced garlic. Stir the garlic within the well for a few seconds then stir other ingredients together in the pan.
4. Add oyster sauce, salt and white pepper into the meat mixture and stir well. 
5. Add the mushroom water into the pan and bring to a boil. Reduce the heat to medium low and keep simmering for 5-7 minutes.
6. In a pot, boil 500ml of water and cook the noodles for 8-10 minutes. Add Pak Choy together and get them up when the leaves become light green. When the noodles reaches the softness you like, drain and run cold water over the noodles. Shower the noddles with some hot water and drain quickly. Divide the noodles into 2 portions. 
7. Taste the mushroom sauce and add soy sauce gradually to your taste. 
8. Stir and add the corn flour mixture. Stir well to thicken the sauce. Lastly add the sesame oil and stir well.
9. Pour the pork and mushroom over the noodles, garnish with the Pak Choy and you are done!