Ok so I cheated. This isn't really a cooking post but I just couldn't help taking some pictures of these yummy sandwiches haha! Decided to make them to pack for breakfast tomorrow and save on some lunch money.
The best thing about fried rice is that ANYONE can make it, and yup, we're talking about the most amateur cook here who has had little experience in the kitchen. All you really need for a basic good fried rice is chopped garlic, overnight rice, beaten egg and some soya sauce and pepper.
So I had some leftover Japanese rice sitting around from last night's dinner and I decided to make the folks some fried rice for lunch today. There's really no restriction and a whole list of stuff you can put in it, and that includes the following: 1. Chopped shrimp 2. Diced spam or luncheon meat 3. Fishcake 4. Chinese sausage 5. Frozen mixed vegetables 6. Crabmeat Teriyaki chicken... one of the most popular Japanese dishes to eat and pretty common on a typical Japanese resto menu yet so few actually get it right! I've had it in a few restaurants where the skin of the chicken was more like braised soy chicken than seared and crisp, and you sometimes wonder if their chefs have had any proper training... gaaahh. Needless to say, it tasted rather flaccid and unexciting.
Today's dish was done after poring through various recipes and I decided to come up with my own after some trial and error. I'm quite excited because it turned out quite well! The chicken skin stayed crispy even when cooked in the teriyaki sauce after being pan-fried. If Prawn Paste Chicken(see my previous entry) is the ubiquitous meat dish to order when one is out at a local zi char stall or restaurant, then Sambal Kangkong would probably be the quintessential vegetable dish to complement for a perfect Singaporean zi char meal!
Ok, I guess that counts for our neighbours in Malaysia too since you can also order this dish across the Causeway. What makes this vegetable dish so delectable and addictive is the perfect combination of crunchy vegetables contrasted with the juicy shrimp bits swimming in a savoury belachan sauce. There really is no better way of eating this than with a bowl of white rice. Well it's got nothing to do with Halloween but for some strange reason, I happened to buy a slice of pumpkin a couple of days back and just remembered today it was still sitting in the fridge. And so I decided to make myself some good old pumpkin soup!
I can't begin to describe how tasty this soup turned out but the best part is that it's also very nutritious since it's packed full of vegetables containing Vitamin A! You can adjust the soup consistency according to your preference. For me, I like it slightly thicker, not so thick like a puree, but not too thin either that it's too watery. |
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