If you've ever tried their curry, you'll realise there is something distinctively different about it that sets it apart from all of its other competitors. For years, I've tried a combination of different "secret" ingredients from orange jam, yoghurt, chocolate and tomato ketchup but none have produced anything close to Cocoichibanya's.
I've always been a huge fan of Cocoichibanya since I got my first taste of their famous curry rice during my first Tokyo trip many moons ago. Needless to say, I was ecstatic when the franchise finally made its way to our shores a few years back.
If you've ever tried their curry, you'll realise there is something distinctively different about it that sets it apart from all of its other competitors. For years, I've tried a combination of different "secret" ingredients from orange jam, yoghurt, chocolate and tomato ketchup but none have produced anything close to Cocoichibanya's. Been feeling a bit busy and under the weather lately due to a bad cough and wasn't able to step into the kitchen for awhile. Glad to be back creating another new dish!
Worried that your tub has kimchi has gone a bit too sour and don't know what to do with it? There's no better way to use it than in kimchi fried rice...in fact, it actually makes your rice taste better! Most people actually cook it plain without any meats but in my version below, I've added some beef into the fried rice for extra bite. You can also substitute with chopped ham, luncheon meat, fishcake or chicken if you wish. Remember to top your rice with a sunny-side up! If Har Cheong Gai(Prawn Paste Chicken) is the undisputed reigning champion on zi char menus here in Singapore, then Salted Egg Prawns would probably tie with it in 1st place!
This is another legendary zi char dish in Singapore and Malaysia and there are also other permutations like Salted Egg Crabs, Salted Egg Squid and even Salted Egg Pork Ribs but I reckon once you've got the basic sauce right, you can about cook it with any kind of seafood or meat dish! It's actually quite easy once you break down the steps. Just a warning...the dish is quite high cholesterol but like they say.... no risk, no reward! I got the main recipe from Nasi Lemak Lover's blog here and adapted it by adding in evaporated milk to the recipe and also adding potato starch into the flour mixture for frying. I was pretty stunned by the results... it actually tasted pretty much like what you get at a really good zi char restaurant! If you're a fan of Taiwan porridge, this is probably one of the quintessential dishes to eat along with a bowl of warm sweet potato porridge! This simple home-cooked dish is a favourite with both young and old and the crunchy texture of the radish complements the yummy and moist egg omelette.
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 |
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