Enjoying homely made pizza

Even though this pizza was made almost two months ago, I had been kiv-ing this post because I wanted to post the recipe of this which I considered quite a good pizza base. Preparing the ingredients, button mushrooms, tomatoes, bell peppers, onion, garlic, tomato paste...

I made this tomato sauce with tomato paste and other seasoning ingredients.

If you like a very cheesy pizza with those "pull out cheese effect", be sure to add lots of cheese!

I don't have a pan pizza pan, so I just shape and rolled into an "off-shape" pizza!

The good thing about making a pizza is you do not have to proof the dough as long as that of a most other bread. This bread base is thin yet it has a soft and light crust. So do not be tempted to spread too much sauce otherwise the base becomes wet and soggy.

Ingredients:

100g bread flour

100g cake flour

10g castor sugar

1/2 tsp yeast (2g)

110g water

10g olive oil

80g mozzarella cheese

Method:

1. Mix bread flour, cake flour, castor sugar and yeast in a large mixing bowl. Using your hands or an electric mixer attached with the dough hook, mix to form a dough. Add the olive oil and knead the dough until a smooth and elastic dough is formed. (I used my bread-maker to knead the dough).
2. Let dough proof for 60 minutes.
3. Meanwhile prepare the tomato sauce (you can use store-bought pasta sauce and heat it), and let it cool.
4. After 60 minutes, punch proofed dough and divide into 2 portions. Roll into two 22-cm in diameter each (if you want to stuff the circumference of the crust with cheese, based on original recipe). Otherwise you can roll into 18-20 cm in diameter.
5. Cover with cling wrap and let it rest for 15 minutes.
6. Line circumference of dough with mozzarella cheese and fold the dough inwards (optional step if you do not want to have stuff-crust cheese).
7. Ready to spread the fillings: Spread tomato sauce (not too thick as crust if quite thin) followed by your preferred fillings. I used button mushrooms and it was really wholesome! My dd though it was meat! LOL. Finally top generously with cheese.
8. Bake in the ovwn at 220°C for about 12 minutes. (If you can adjust top and bottom temperature, recipes calls for it to be baked at upper heat: 200°C and lower heat: 250°C.

There you are! Freshly baked pizza! :)

Recipe Source: Recipe Source:孟老师的一百道面包

Kimchi Fried Rice

A kimchi fried rice recipe in the latest issue of "Food & Travel" magazine, a bottle of kimchi (unopened) given by the sponsors when I participated in The New Paper Big Walk" event few months back and some leftover cooked rice? Then don't waste the "resources", Just do it! Haha... so I whipped up this kimchi fried rice for my lunch. It's quite tasty and something for a change instead of the usual egg fried rice.

Kimchi Fried Rice (Serves 2)

Ingredients:

1 cup Korean rice, washed and soaked for 1 hour (I used leftover long-grained cooked rice)

1 1/4 cups water

300g minced beef (I used chicken fillets)

1 1/2 tbsp soya sauce (for seasoning)

1/2 tbsp sesame oil

3 tbsp oil

3 tbsp chopped garlic

3 tbsp kimchi, chopped

black pepper, to taste

1/2 tbsp soya sauce (for frying)

2 tbsp chopped spring onions (I omitted as i did not have it).

Method:

1. Drain the rice and place in a pot. Add water, cover and bring to a boil over high heat. When boling, turn heat to very low and cook for about 15 to 20 minutes. Turn off heat and let the rice stand, covered for 10 minutes. Fluff the rice and allow to cool before frying.
2. Season the beef / chicken with soya sauce and sesame oil. Set aside.
3. Heat the oil in a pan, brown garlic for 1 minute. Add beef / chicken and fry until browned, about 2 to 3 minutes.
4. Add kimchi (together with the sauce), fry for 1 minute, then add rice and toss everything until well mixed.
5. Season with black pepper and garnish with spring onions.

Adapted and slight modifications from: Food & Travel - Mar 2009 Issue

Two "Yammy" dishes

Have I ever mentioned before, that I love eating yam. I love the taste, and the texture that's similar to sweet potatoes, potatoes, chestnuts, etc.

Yam desserts such as Orh Nee (a chinese dessert where yam is mashed and cooked into puree, usually with pumpkin and ginko nuts) or yam fritters are usually too sweet for my liking even though I like it. I love yam rice or some very good yam cakes where I can bite into chunky bits of yam. However my mum never cook yam at all cos' she says it is not easy to clean and peel it.

Recently I bought this food magazine 'Food & Travel . Kitchen Culture' from the supermart. This magazine has quite an extensive number of articles on cooking tips, recipes, food reviews and travel articles of personal accounts from travel writers revolving around food and culture. It's quite interesting. I just bought another issue of it yesterday and shall see if this is worth my monthly read. ;) Heh ok what I wanna mention about is this fried yam rice in the magazine.

I bought a packet of pre-packed yam which had been peeled and washed. Great! Heh, good for lazy people like me. I did'nt know things are so convenient now. :D On that very day itself, I made this steam yam cake, for my mum to bring to her karaoke sessions with my aunties (hoping it'll be successful) and my myself and dd to try. I followed Happy Mrs Kwok's recipe. However, for the seasonings, she only mentioned "as desired" and I'm poor at gauging how much I should use as I don't cook often. So the yam cake turned out too bland! Heh... luckily with some sesame oil, sesame seeds and soya sauce, it was still edible. Haha! My mum said my aunties were hungry so it was still well received. LOL!

Do note that you've really got to wait till it's completely cooled before slicing as it was very soft and mashy immediately after steamed. I did not pan fry it, too much of a hassle for me, but I believe it would taste much better.
I saved some of the yam for my bento fried rice the next day. As long as you prepare the ingredients in advance, cooking time took less than 20 minutes. The yam rice was very fragrant and I really like the chunky yam. :P

Fried Yam Rice (Serves 2)

Ingredients:

1 tbsp finely chopped garlic
1 tbsp finely chopped onion
1 cup cooked rice
1 tbsp oil
1 1/2 cup chicken stock
1/2 cup cooked yam, cut into large chunks
1 tbsp sesame oil
1 tbsp oyster sauce
35g toasted dried shrimp
55g sliced Chinese sausage
20g dried scallop, pre-soaked in water to soften

For garnishing:

10g coriander leaves
10g toasted sesame seeds
10g sliced red chilli

Method:

1. Heat oil in a wok, then stir-fry the onion and garlic till fragrant.
2. Add in the rest of the ingredients one by one, except the rice.
3. Toss the mixture while stir-frying for 2 to 3 minutes.
4. Add the rice to the mixture and mix well.
5. Garnish the fried yam rice and serve immediately.

Recipe Source: Food & Travel - Oct 2008 Issue (Pg 43)

Note: Do add the chicken stock a little at a time. I do not know how much their 1 cup of rice constitutes. 1 1/2 cup stock intially seemed too much for my 1 cup of rice so I only added about 1/2 cup. However, as I was stir-frying the rice, I found that the stock actually absorbed well into the rice (probably because of the yam), hence I added more sesame oil to make it less dry. I also omitted onion, dried scallop, and coriander leaves.

Worth giving this simple one-bowl dish a try!

Mom's not a fussy eater :)

Weekend is usually the only time I can put my 'culinary skills' to a test where I can cook some simple meals for myself and my mum. I'm recently experimenting with pastas which is quick and easy and can make a hearty delicious lunch.

As I was browsing through pasta recipes, I was deciding whether to make carbonara or just tomato-based type. I reckon that my mum don't like cheese so I decided to go for the tomato-based versions. She actually wanted me to make the olio aglio again but I told her I need to try new recipes please so she doesn't have a choice. Hehe... :P

I did not want to buy those store-bought pasta sauces which is easily available as I wanted to make my own. :)

First I cooked the pasta. Concurrently as the pasta was cooking in the simmering water, I fried some onions, added tomato sauce, fresh ripe tomatoes and water and cook until the sauce thickened; then I added mushrooms and fresh basil, seasoned with salt and pepper. When the pasta is cooked, my sauce was done and I poured the sauce all over and mixed throughly. Oh I forgot to mention that I also stir-fried some sliced bell peppers and red chilli at the beginning and set them aside. There you are, a simply tomato-based linguine!

Please pardon me for the bad description above as this wasn't meant to be the recipe that I'm sharing. I made this dish without following any recipe, so I don't think it's good enough to be shared. The sauce was not enough for two servings, and I think it could have been better with more herbs and onions; while the pasta was way too much for two persons. :( Poor judgement I have. Hehe. :P Luckily my mum is not a fussy eater and she actually finds it quite tasty. :)

I wanted to finish off with some cheddar cheese and only then did I realise the packet of cheddar cheese which I had used only once had gone mouldy. :( Thank god I did not attempt to make carbonara in the first place. Hmmm..I must really refrain from impulsive buying of ingredients if I don't intend to use it often.

I'm participating in this week's Presto Pasta Night again. :) This coming week's roundup will be hosted by Ruth.

An uneventful day of baking, but I have my Aglio Olio

As I am writing this post now, I am still recovering from my "uneventful baking day" trauma. Good thing is, I still have this favourite pasta of mine to share. :)

Well, about my eventful baking, I just tried baking a pandan chiffon cake. It has been ages since my last pandan chiffon and this time (as I was linking this, just realised it's almost a year ago!), I decide to bake a bigger one using the 21-cm chiffon tin. I was actually not very confident as I have not baked a bigger size chiffon for a long time. I used the same recipe as the previous one, and true to wat I feared, the chiffon cake was a total flop. The top cracked badly; it seemed restrained to rise further up as it had reached it's maximum height. I wasn't sure whether to bake for 30 minutes or beyond (recipe stated 30-40 min); when I took it out at the 33st minute, it seemed uncooked, so I had to bake it longer again. Some parts of the chiffon still remained uncooked :( but was still edible, even though I really felt like dumping it away.

I must admit 6 eggs wasn't that easy to handle, especially the folding part. I was quite sure the egg whites had been beaten to the correct consistency, like my previous successful attempts. What went wrong?? Had I used the wrong tin size? Recipe stated for a 22-cm while mine was a 21-cm. I thought it doesn't make a difference. I really feel like attending a proper basic chiffon cake making lesson. This is the most basic skill that I think I need to master! Help! Any recommendations?? ;)

Another baking disaster today. I wanted to bake some sweet potatoes for my snacks. I had done this dish several times but today's sweet potatoes seemed to be unfresh. There were many dark spots. But I still peeled off the spots and bake it anyway. Dark, purple spots started appearing after baking. yucks! I have no idea too. It just wasn't my day today :(

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Alright, back to this pasta dish, I whipped it last weekend. Aglio Olio is my favourite pasta dish, as compared to those creamy or tomato based sauce, with linguine. :)
Aglio Olio (serves two)

Ingredients;

• A handful of pasta of your choice (Sorry I didn't measure the weight)
• Shishake mushrooms, washed and sliced.
• Bacon bits (I used store-bought which comes in bottles. You could buy raw ones too).
• 2 cloves of whole garlic plus 3 cloves of garlic, chopped finely
• Some fresh basil, chopped (you could use other herbs of your choice too)
• black pepper and salt to taste
• About 3 tbsp of olive oil (or more)

Method:

1. Cook pasta in a pot of salted boiling water for about 15 minutes (When water boils, throw in the pasta, reduce the heat and simmer for about 15 minutes or until soft). When cooked, drain and leave it aside.
2. Heat up a wok, fry 2 cloves whole garlic until fragant, toss in the bacon bits and fry till cooked. Add in the shishake mushrooms and continue to stir-fry until cooked.
3. Add in the cooked pasta, followed by the chopped garlic and chopped basil, toss until all the pasta are evenly coated with oil. Add salt and black pepper to taste.
4. Serve while hot (You may add in some dried chilli flakes if you have).

I just happened to chance upon this blog event - Presto Pasta Night which showcases all kinds of noodle dishes. Well, I decided to participate in it with my first pasta dish on my blog. :) This coming week's roundup will be hosted by Abby of Eat the Right Stuff.

Dinner for Two

I have always wanted to cook a decent meal for my family but weekdays is of course an impossible mission for me while on weekends, we would usually prefer to dine out most of the time. So, there is hardly chance for me to try out my 'culinary' skills. Hehe...

Last Sunday, I suggested to my boyfriend that I'd like to prepare dinner for the two of us, since my parents would be out for dinner. He seemed more than happy, but at the same time, he seemed to be in uncertainty when I said I would prepare a 'healthy' meal for him. Haha...which he knew my favourite 'healthy' meal as well as my 'signature' meal is sandwiches! LOL

I decided to prepare a traditional chinese meal of 3 dishes, 1 soup. Taking into consideration that we would be reaching home at around 6pm after our movie at Cineleisure, I thought of some simple dishes that doesn't require too much time and hassle, and also dishes that he like :)

We reach home at around 6.10pm. My boyfriend estimated that he would have to wait until earliest 8pm before dinner can be ready, having seen how much I seemed to have prepared, with so little time. Heh but I confidently told him dinner would be ready by latest 7.30pm!

This is our dinner for two. :D

Seafood soup with mixed fishcakes, crabmeat, seaweed, etc. I bought this from the Japanese Section at the supermarket. It was rather expensive. This involved just boiling the soup and have all ingredients together. No skills involved. Hehe...

Just a simple stir-fried mixed veggie of broccoli, cauliflower, carrots with some mushrooms.

My boyfriend likes mushrooms so I stir-fried this dish of a mixture of shishake , button and oyster mushrooms, with vegetarian oyster sauce. Add in some black pepper to taste and it's great!


Lastly, I baked this caramelized chicken. I found this recipe from here, but I halved the recipe, and reduced the baking time. This recipe is good. The caramelization of honey and tomato sauce sink into the chicken, making the meat tender and very tasty. Do give this recipe a try if you are a chicken lover llike him. :D

Focaccia Egg Sandwich from Scratch

Finally finally...after thinking, dreaming of focaccia day and night (hehe I'm just exaggerating), I finally got to make it yesterday.

Weeks ago, I bought this little basil pot from Market Place at Raffles City which I thought would be great to grow my own little pot so that I can pick my own fresh herbs whenever I want! I brought it to my office at first, thinking that it would be great to take care of it myself and at the same time inject some greenery into my office. Thereafter I find that it's leaves started drooping. Doing some googling, I learnt that these plants need sunlight to grow well, not neccessary direct sunlight but it loves the outdoor. So I had to bring it home. There it is now, growing healthily with a good abundance of green leaves. One variation of focaccia is to use herbs, rosemary being one of a popular one. I did not have rosemary, so I decided to use basil.

The entire making process wasn't that tough, with the help of my breadmaker to do the kneading. What you need is just time. I used the Basic Focaccia recipe from Williams-Sonoma's Essential of Baking. There are many bread recipes which I'm dying to try as well... They just look simply enticing.

Ingredients:

2 1/2 tsp of active dry yeast
220 ml of warm water
1/2 tsp sugar
90 ml olive oil
390 g all purpose flour (I used bread flour)
1 tsp fine sea salt
1/2 tsp coarse salt (optional)

Method:

1. Place ingredients into the breadmaker according to the sequence - water, sugar, fine salt, 60 ml of the olive oil, flour and yeast.
2. Set the breadmaker to "dough mode" to begin the kneading cycle (the cycle takes 20 minutes)
3. After 20 minutes, restart the cycle again and knead for another 10 to 15 minutes.
4. After the kneading process, form the dough into a ball, transfer to a lightly oiled bowl and cover with plastic wrap.
5. Let dough rise until double in size, about 1 hour.
6. Pour remaining 30 ml evenly onto a sheet pan. Turn the dough out into the pan. (I didn't use 30 ml as it's too oily. I pour a suitable amount and spread it evenly)
7. Press dough evenly into the pan. If dough is too elastic, let rest for 5 minutes.
8. Cover pan loosely with plastic wrap or dry kitchen towel. Let it rise of 1 hour.
9. Position a rack at the lower third of the oven. Preheat to 230C.
10. Dimple the dough by pressing your fingertips all the way into it at 1-inch intervals over the entire surface.
11. Sprinkle with coarse sea salt and 1-2 tbsp chopped fresh herbs, such as basil, thyme, oregano or rosemary.
12. Bake until golden brown, for 20 to 30 minutes.
13. Transfer to wire rack and let cool in the pan.

Note: I had halved the recipe. If you like the original method of kneading by hand or with your stand mixer, feel free to drop me a comment

Recipe source: Williams-Sonoma's Essentials of Baking


Even before the bread is cooled completely, I wasted no time in slicing it, fried an egg and had my favourite sandwich made all from scratch! Nothing beats having homemade bread filled with favourite fillings. :D

Homemade Pumpkin Soup

Though known for its high nutritional content, I somehow feel that pumpkin is not a popular vegetable, especially among Asians. I may not be right, but at least it is to the people around me, cos' it wasn't introduced into our diet. On the other hand, it is so much used in western food culture, such as in soups, pies, breads...and so on. Pumpkin bread shall be next in my list. :)

I started to learn to eat pumpkin after I tried out a simple dish of baked pumpkin introduced in an article. As it is rather sweet on its own, and mashy when cooked, I feel that baking it without much added flavourings brings out the best texture and flavour. I realised I love starchy food, such as potatoes, sweet potatoes and pumpkins (not the wet, mashy type my mum cooked :P)

When I saw Daphne's speedy pumpkin soup, I made a note that I shall try it someday. :) It was really simple, if not for the cutting and peeling of the hard pumpkin skin. In the recipe, Daphne did not mentioned how to prepare vegetable stock, so I guess the easiest way is to use....yes those prepared vegetable stock sold in cubes!

Modified from Daphne's recipe,

Ingredients:

• 0.75 kg pumpkin (about half whole pumpkin, not chopped yet)
• Half red onion, sliced
• 2 cups of vege stock
• Herbs of your fancy
• Salt n cracked pepper
• Toasted almonds

Method:

1. Skin pumpkin shell, remove seeds and chopped into cubes.
2. Arrange pumpkins and sliced onions onto baking trays, roast at 180°C for about 30 minutes, or until soft.
3. Boil stock (I used Knorr Brand vegetable stock cubes - Add 3/4 cube into 2 cups water).
4. When stock boils, add pumpkin and herbs (I used dried oregano).
5. After about 2-3 minutes, remove from heat and cool.
6. Use hand blender, mash pumpkin till smooth.
7. Return to heat. Stir gently till heated through.
8. Ladle and sprinkle toasted almonds.
9. Serve warm!

Recipe Source: Daphne - More than Words

This recipe serves 2-3

The soup was rich and tasty! Could it be due to the vegetable stock which contained MSG? Hehe...I only realised it later. :P You may used half of the vegetable stock cube as I find it a little salty to my liking. :)

Le Deli Potato!

Does this look familiar to you? If it is, then probably Delifrance had been successful; or I was successful in creating this potato dish. :P For those who are frequent patronisers of Delifrance, you would probably know that a few years back, Delifrance had this potato dish where the centre was stuffed with egg mayo, tuna mayo or seafood mayo, the usual fillings in their sandwiches. I remembered that time, I went for this several times at Delifrance. I really love this dish because I like potatoes. I don't think Delifrance now has it cos' I don't see this in the menu...I wonder why. Probably it's not that popular i guess :)

Anyway, not sure either how I suddenly have this thought of replicating this myself. Made this for my lunch and thought this was really simple. Baked the potato, scope some flesh out from the centre to make a 'well', and fill it with your favourite fillings. Top it with bacon chips and some dash of pepper..and there you are! I would suggest not to boil the potato as it would be wet and moist and won't taste as good. Baking it also makes it easier to remove the skin. For a medium potato, I took about 25 minutes. Not sure of the exact time needed, cos' I need to constantly check for its softness.
If you like potatoes, give it a try! :)

Healthy Non-green Salad

As much as I would like to add variety to my bentos, usually the time spent in preparing and freshness of the bento to stay are some of my considerations. I've tried preparing salad greens as a side to my main meals but they usually turn soggy. They really need to be eaten fresh, including the drizzling of the dressing. So no salads for my packed lunch. I'm running out of ideas...!

Happened to see this roasted pumpkin salad in the recent issue of "mindyourbody" The Straits Times. Recently they have been publishing articles on baked recipes! Some of them looks really good. :)

This pumpkin salad is an alternative to salad greens and is a really healthy dish! I don't have any likings for pumpkins in the past at all, probably cos' my mum don't introduce this dish in the house so very often, it became a dish we steer clear of, not really cos' we hate it. I think she only cooked pumpkin once in my lifetime, to my recall! I only started to know about this vegetable as I read more about food and healthy eating.

This roasted pumpkin turned out surprisingly tasty, as compared to my mum's. :P Made this for one of my lunch the other day. :) Below is the recipe for one serving.

Ingredients

1 purple onion (I used half big onion as I did not have purple onion)
Freshly squeezed lemon juice
About 0.4 kg pumpkin (including the skin)
6 cherry tomatoes
Some salt and pepper
Olive oil
1 green chilli (I omitted as I did not have)

Method

1. Preheat oven to 200C.
2. Peel and slice onion. Squeeze lemon juice over the sliced onions. Add a pinch of salt to season and leave aside.
3. Peel pumpkin skin, and cut into large cubes. Add 1 tbsp olive oil, some salt and pepper to taste and mix well.
4. Place marinated pumpkin and cherry tomatoes on a baking tray and roast for about 30 minutes, till caramelised and burnt in parts.
5. Top with pickled onion rings and sliced green chiilies. You may add a swirl of olive oil.
6. Serve.

This is a versatile dish and you may add any dressing to your likings, or I would suggest some pumpkin seeds or nuts.

Took some pictures of my recent bentos. The lunch case looked cute and Jap hor...hehe. Bought from Daiso. it's supposed to keep packed food warm/cold cos' there's this aluminium foil layer underneath but it doesn't seemed to work though.

Tuna Mayo Sandwiches; more tuna; cherry tomatoes; orange. (The bread was my Hokkaido Loaf!)

Potato Salad with mayo, spring onions and bacon bits; fruits

Onigiris

After a previous failed attempt at "onigiris', I finally had a go at it again. I had used the normal long grained rice, so I had expected that it won't work...everything just fell apart! :P Recently just got myself a packet of calrose short grained rice to try (1 kg pack at $2 + only) and finally get the sticky texture of Japanese rice!

Using the triangular rice mould from Daiso, I tried to make the onigiris and stuffed it with tuna and pork floss fillings. I had thought it would be an easy task for me; but very often, I overestimated cooking/baking times and the level of difficulty (Or maybe I'm just not good at it). :P I find that in order to cover the fillings nicely, I had to make a 'well' so that the fillings would not be exposed at the sides. To camouflage the ugly sides, I wrapped with seaweed. :P
For the tuna fillings, I tried the 'Japanese' style from Mrs Kwok's Tuna Loaf. However, this is not advisable as cooking the tuna makes the fillings wet, thus during moulding and pressing, the rice becomes wet and difficult to handle. I would have the fillings on top next time and coat with furikake. :) Hey thanks Happy Mrs Kwok for your many advices :)

This was my lunch bento. :) It's a very filling meal! Hope to try my hands at sushi making. The maki sushi sandwiches - Happy HomeBaker looks good too. ;)

Cooking Japanese Rice

1. Wash rice thoroughly in cold running water, until water runs clear. Left it to drain and set aside for 30 minutes to 1 hour (I did not follow this but this is recommended in the book to ensure the rice absorb the right amount of water and be well moistened).
2. Put rice in a deep pan and add water. Water level should not be more than a third from the base of the pan. (As a guide, for 1 cup rice, add 1 cup water). This should make about 2 servings bowl.
3. Cover the pan, place over high heat and bring to the boil; this may take 5 minutes. Turn the heat to the lowest setting and simmer for 10-13 minutes, or until all the water has been absorbed.

For sushi rice

Mix 1.5 tbsp Japanese rice vinegar, 3 tsp sugar and 1/2 tsp salt to the cooked rice immediately after the rice has been cooked and stir well until dissolved.

Note: I did not use a rice cooker as I'm making small servings only. I think the same should apply if using rice cooker.

This recipe was modified from "A Kitchen Handbook - Japanese Cooking" by Emi Kazko that I borrowed from the library. I find the taste just right but you may adjust the taste to your preference as I've actually reduced the amount of vinegar, sugar and salt. As for shaping, do remember to wet everything - from your hands to the mould, if using. :)

Lunch Bento - Tomato Fried Rice

I have been bringing lunch bentos to work often ever since I'm transferred to my current workplace. There ain't many eating places around and is kinda inconvenient. Luckily this suits me as I don't mind packing my lunch to work as it is much healthier and saves the trouble of deciding what to eat and melting myself in the hot sun while having to take buses / walking to the nearest coffee shop (unless it's in town where I can shop and walk around but unfortunately it's not :P).

Most of the time I only packed simple, easy-to-prepare lunch such as sandwiches, potato salads, pastas, etc. Today is the first time I did my own fried rice for my lunch after I saw this simple, yet looks appetizing tomato fried rice with scrambled egg by Happy Mrs Kwok. It was indeed simple; I fried the rice this morning without much preparation. I used the leftover white rice from yesterday's dinner.


All the condiments added were just nice, neither too oily nor dry; the taste was just right. I cooked extras for my mum and she was surprised that it was tasty! She thought I only know how to bake and bake and bake..LOL! She had not tasted fried rice with tomato sauce before either.

I followed Mrs Kwok's recipe, but I added some green peas and topped with some pork floss, fried onions and a dash of pepper. It's yummy! Hey, thanks Mrs Kwok for sharing!

Do refer to Mrs Kwok's blog if you are interested. Her's looked more delicious than mine, very bright and golden. :D