Rice Omelette Pancake

Was running out of idea what to make for breakfast for princess. I have some leftover rice from last night in the fridge. My princess like to eat rice and egg.  So I decided to make this Rice Omelette Pancake which is easy to make and nice to eat. I have used ingredients that are easily available in our fridge. You may replace ham with your desire ingredient like minced meat or shredded chicken.

Ingredients:
3/4 cup cooked rice
1/2 slice of picnic ham, cut into small pieces
1 small stalk of spring onion, cut into 1cm length
1 egg
1 tsp fish sauce
1 tbsp light soy sauce

Method:
1. Place all ingredients into a bowl and mix them well. You can adjust the seasoning to your taste.

2. Heat up a frying pan. I am using non-stick frying pan. Pour 1 tsp of oil and use a paper towel to coat the frying pan with the oil. Pour in the mixture. Use a spatula to spread the mixture to about 1cm thickness.  Pan fry one side for 2-3min or until golden brown. Turn the other side to fry for another 2-3min or until golden brown.  Remove from fire. Serve.

You may like this too :
1)homemade-oyster-omelette

Pumpkin Porridge

Ingredients:
1 cup uncooked rice
1 cup (appro 200g)sheddred pumpkin
8 cups water
1/2  chicken breast  sheddred (Seasoned with salt ,pepper, sesame oil and cornflour)
A thumb size ginger. Cut into thin strips.


Seasoning for porridge:
1 tbsp fish sauce
2 tbsp light sauce
1/4 tsp salt
A dash of Pepper

For garnish:
A stalk of spring onion, cut.

Method:
1.Put uncooked rice into a large pot. Wash rice. Add water. Cover the pot with lid. Put on a stove and bring to boil.

2.When the porridge is about to boil, add pumpkin and ginger.  Cover with the lid and continue to cook the porridge over high fire until it is boiled. Remove the lid and continue to cook over high fire. Stir occasionally to prevent rice stick at the bottom of pot. Cook until the rice expanded and soft. That is when each grain of rice is opened at both end.

3. Add sheddred chicken and stir to loosen the chicken. Add seasoning. Bring the porridge to boiled. Off fire.

4. Serve in a bowl. Garnish with spring.

Note: Remove the lid when porridge is boiled is to prevent the porridge over flow during the cooking process

Homemade Pancake (Dairy)

This morning decided to make pancake as I have made some blueberry jam last night. I usually see friends like to buy pancake pre-mix. When my children were toddlers, I have tried pre-mix once or twice but usually couldn't finish the whole packet and it goes into waste bin.  Ever since I read through recipe books and also viewing several blogs, I realised that making homemade pancake is really easy. What we need is all purpose flour plus baking powder or just  self-raising flour which I have them  all the time in my kitchen. The rest of the ingredients are also common in my kitchen cabinet. Also, I am sure of what we eat unlike those pre-mix which probably with added preservative.

Ingredients (Yields 8pcs of abt 12-15cm)
1.5 cup self-raising flour
1 cup fresh milk
1 tbsp lemon juice
2 eggs, beaten lightly
3 tbsp caster sugar

Method
Add lemon juice into milk and let it stay for about 10min. I do this because I do not have buttermilk at home. You can substitute lemon juice with white vinegar. Note: if you do not have lemon or vinegar,  you may omit it. Just fresh milk is fine.

Sift flour in a large bowl. 

In another bowl, whisk eggs and sugar together for few minutes. Add the above milk added lemon with juice. Whisk them together. Then gradually whisk the egg mixture  into the flour. Whisk until mixtute makes a smooth batter. Tranfer batter to large jug.

Heat up a non-stick frying pan. Highly recommended non-stick pan.

Pour about 1/4 cup of batter into frying pan. Cook pancake until you see bubbles appear on surface and almost dry. Turn the pancake with a spatula to lightly brown other side. Cover pancakes on plate with foil to keep them warm. Continue to make more pancakes with remaining batter.

Serve pancakes topped with your desired jam and butter or margarine

P.S.  If you are using a normal frying pan, oil the frying pan with 1 tbsp of oil. Then use a kitchen paper towel to wipe away excess oil. Note: the first piece using normal frying pan will not look so desirable. But subsequent one will be perfect.

Note: If you do not have a metric measuring cup at home, you may use any kind of cup for drinking your water or coffee etc.. Just make sure you use the same cup to measure all the ingredients

You may like to view my other posts :
1. kimchi-pancake
2. rice-omelette-pancake

If you are allergy to dairy milk, you may like to try my non dairy recipe :
1. Non-dairy-fluffy-pancakes using coconut milk
2. Soya pancakes


Please leave a comments if you have tried the recipes and welcome your sharing. 😊

Tang Hoon Prawn (Glass Vermicelli)冬粉虾

Tang Hoon冬粉 is also called glass vermicelli noodle that is common in Asia countries. The one that I am using is made from green bean. You can cook into tang hoon soup or fried tang hoon. 
This Tang Hoon prawn recipe that I am sharing with you here is one of  my mum-in-law's signature dish . It is easy to cook and nice to eat. This is also a common dish found in the Thai restaurant. Usually it is cooked with crab. But my brilliant mum-in-law replaced it with prawn. She usually cook the prawn with the shell. As the prawn with shell will be more juicy and tang hoon soak with the juice from the seafood also tastier. However, I have choose to remove shell before cook as it is easier for my children.

Ingredients
150 -200g Glass Vermicelli (Tang Hoon)
8 big prawns, without shell, season with salt n pepper.
A thumb size ginger, sliced
2 stalks  spring onions
1 garlic, minced
2 small red onions (shallots),  minced
1Tbsp oil for frying
Some water for soaking vermicelli

Seasoning:
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 tsp fish sauce
1 Tbsp Hua Tiao Chew (Chinese cooking wine)
Dash of pepper
1 tsp sesame oil
1- 1 &1/2cup of water, about 240ml or more

Note: please adjust the seasoning to your desired taste.

Method:
1. Soak vermicelli in water until it is soft. Remove from water n set aside.  Discard the water.

2. In a corning ware with a lid or a kitchen ware/casserole that can be put over stove fire, pour in all the seasoning including water. Boil over medium fire.
3. Meanwhile in a wok, put oil and fry the red onion n garlic until golden brown. Remove from wok and put the fried shallots n garlic including the oil into above 2.

4. When the mixture is boiled, lower fire and put in the sliced ginger, then vermicelli. Top up with prawns, then spring onion.
Cover with the corning ware lid. Turn to moderate high fire and cook until prawns is cooked. In the process you may add 1/4 cup of hot water if it is too dry n prawn still not cook. Once the prawn is cooked, turn off fire.
5. Serve.

Homemade Chicken Patties Sandwich

My mun-in-law used to make chicken or beef patties when she lived with us. Now that she is unable to come and stay with us, I have to make it myself whenever I miss this dish. Thank God that she is very generous, always impart her knowledge without reservation.

This morning my daughter asked me "Mummy, is this chicken patties made  by you?" I answered "yes. why?" She said "it tastes yummy!" Nothing can beat loved ones enjoying the food that you prepared for them.
Just a short conversation like this gave me great encouragement and wanted to do more yummy food for my loved ones.

This is the simple and yummy homemade chicken patties.

Ingredients
200gm minced chicken meat
1 tablespoon of light sauce
1 slice of bread
1 tsp of potato flour
A dash of ground pepper
A dash of ground ginger powder
1 tsp  sunflower oil (for cooking)
Some water (for soaking bread)

Methods
Soak the slice of bread in the water for a few seconds.  Purpose is to wet the bread.
Gentle squeeze out some excess water.  Rub the soft bread into paste. Set aside.
Place minced meat in a large bowl. Add bread paste and light sauce (you can replaced with sea salt),flour , pepper and ginger powder. Mix them well.

With gloved hands, divide the meat mixture into 4 portions. Roll each of them into a ball and then flatten it into a patty.

Heat up a flat non-stick frying pan. Pour about 1 tsp of oil into the frying pan. With a kitchen paper towel or tissue oiled the frying pan. Place the chicken patties into the pan. Pan fry one side for about 2-3 min or until light brown on medium fire. Turn the side and pan fry until light brown.

Toast 2 slices of bread, spread with magarine or butter. Place the cooked patties on one bread with lettuces and sliced cucumber and sliced tomato. Top with another bread.

Serve.

Snow Skin Mooncake (Instant method)

Ingredients:

90 gm. Fried/Cooked Glutinous Rice Flour (Kao Fen/Kou Fien 糕粉)
10 gm. Wheat Starch (Steam for 2min)

30 gm. Shortening
40 gm. Icing sugar
200 gm. Ice-cream soda or 7-up *(see note 1)
1/2 tsp Banana essence(Original recipe called for pandan essence)
1 tablespoon milk(Not in original recipe)

Filling:

500 gm. lotus paste
30 gm. melon seeds

Method:

(1) Sift the glutinous rice flour/kou fien and wheat starch into a big bowl.
(2) Add icing sugar and shortening into flour and rub with  your finger till it look like bread crumb.
(3) Add banana essence and milk into soft drink.

(4)Pour in ice-cream soda(soft drink) into the flour mixture and mix into  a soft dough. Cover it with cling wrap and place in the fridge for 15min(optional)
(5) Divide the dough. Use a weighing machine and weigh 25g each. Apro 12 portions
(6) Divide the lotus paste fillings into 12 portions of 47g.(I am using a 73g mold)
(7) Flatten each dough and wrap with lotus paste filling. Press into a mooncake mould then press it out/ knock out depend on the kind of mould you use.
(8) Keep in airtight container. Chill before serving.

Note : best to consume snow skin mooncake within 3-4 days

Recipe of dough adapted from Aunty Yochana rainbow snow skin mooncake

Filling bought from Phoon Huat

If you prefer to homemade the lotus paste, you may check this link from bigheadmagicmad.blogspot.sg

http://bigheadmagicmad.blogspot.sg/2013/09/homemade-lotus-paste-mooncake.html?m=1

Note 1 : You can replace the frizzy drink with syrup water. That is, 80-100g sugar melt in 180-200g of water by boiling. Leave to cool. Keep in fridge to make cold syrup. However, omit the 40g icing sugar if you are using syrup water.

Homemade Chocolate

This chocolate is my family favourite now. It is economical, easy to make and most important taste very good. It taste like Royce chocolate. After you have tasted this, you wwould prefer homemade over other chocolate.

Ingredients:
400g chocolate chip(56.6% cocao content from Phoon Huat)
200ml Whipping Cream

Method:
Heat whipping cream in a saucepan. When it starts to bubble, turn off the heat. You just want to warm the cream not boil it. Add chocolate chips into the whipping cream. Stir to melt the chocolate and incorporate it into the cream. When all the chocolate has melted in the cream, it will resemble a thick chocolate ganache. Prepare a tray with chocolate small cups in it. Pour the chocolate into the cups. Let it firm up in the fridge min 4hours or overnight. Serve.