Simplified Fuss-free Chinese food
I have been a little slack when it comes to planning our family menu. The past two weeks, we have really been spontaneous when it comes to dinner time. My excuse… Um… I was sick, and I haven’t gotten much sleep. Ok. Fine. PMS. Whatever.
What I have come to realise though is that there has been quite alot of wastage. Food and money. You see, this blog started of really good. So did I. It was about how to save money where and when. But lately, I’ve gotten complacent about our finances (BAD) and just been winging it. REALITY check hit when I finally had a look at our bills. GAS bill particularly, and yes my bank account in regards to transactions at Safeway and Coles.
SO anyway, I have a point. You’ve heard it, and you’ll hear it from me. You would save some mmooolars if you just PLANNED your weekly groceries, rather than purchasing as you go day by day.
Sorry, I digress…I hate wasting food. So this week, it was all about trying to use what was there…and finnishing it…
HAINANESE CHICKEN RICE RECIPE
NOTE: There is a proper way to do this, as in cooking the chicken and then removing it and dumping it in ice to stop the chicken from cooking… etc….etc… but this is a SIMPLIFIED fuss-free version.
Day 1: Chicken Rice. Ahhh… my hubby is a Chinaman so he likes his Chinese food. I can only cook a handful of asian dishes and the rest, so where there is luurrrve, there is a way and Google is my friend.
My mum did own a restaurant and I’ve seen my granmama cook this lots of times so here’s a quick cap of what I did. NOTE: I am not a proper cook chef, nor am I intending to write a cookbook , so why the heck am I writing recipes??? so bear with me with the instructions.
FIRST: prepare your chicken by chopping off as much its fatty bits as you can. I just use a pair of scissors and cut around its bottom, and around its neck of all the excess skins and fat. Then set aside about 4cm lump for the rice.
1) Boil water in a kettle. Put your chicken into a pot. Once the water is boiled, pour over your chicken until it is covered with water by 2 cm. Drop in a lump of garlic, and some ginger. Switch on your stove, and boil away for about 10 minutes. Put the lid on. Boil for another 3 minutes, then switch off the stove. Leave the chicken in there while you wipe and bathe poopy bum for about 40minutes.
2) The pot should be luke warm to touch. Remove the chicken, rub a generous amount of salt over the whole chicken, glad wrap it and set aside. Season the stock with 1 tsp of salt, and 1 TBSP of chicken stock powder.
3) In a pan, heat up (2tsp) oil, and fry (3 cloves) garlic, (sliced 3cm)ginger and chicken fat. Stir in 2 cups of (uncooked) rice, and fry it for about 1 minute. Remove and place into a rice cooker. Then pour into the rice cooker about 3 cups of stock, stir and season to taste. Set the rice cooker to COOK!
If you really wanted… make your own chilli sauce by blending:
10 red chillies (seeds and veins removed)
3 Birds eye chillies
7 cloves of garlic
2 TBSP of ginger
Juice from 2 limes
1/2 tsp of salt
1/2 TBSP of sugar
1 TBSP of chilli sauce (Sriracha)
Then when its time to eat, chop up your chicken and serve with a bowl of stock and garnish with white pepper, coriander and spring onions.
We had some stock left over so over to the next day.
PORK BALL NOODLE SOUP
I got inspiration from MyCookingHut, but like I said, I made a simplified version.
1) Mince up in a food processor the pork ball paste- (300g )minced pork, (1TBSP) oyster sauce, (1TBSP) fish sauce, (1/2 tsp) salt, (1TBP) sugar, (1/2 TBSP) sesame oil, (1 TBSP) Cornflour, (1 tsp) baking powder and (1/4 tsp) white pepper. Finely dice some water chestnuts, and mix with pork paste.
2) In a pot, bring some water to boil. NOW, grab a fistful of paste in your left hand, and squeeze it so that it pops up through the gap between your thumb and index finger. AND using your right hand, with a spoon, cut off the ‘ball’ and drop it into the boiling water. As the float up, give time about 2more minutes and take them out.
3) Boil up yesterdays stock. Put in 1/2 can of quail eggs, and 1/2 can of straw mushrooms. Prepare noodles as per the packet instructions.
4) Put everything into a bowl and serve.
YES I had to slot in a pic of Missy A into the background just incase you didn’t think my noodles look appetizing.
Refridgerate left over pork balls for tomorrows dinner…
DAY 3: Tom Yum fried Noodles
OK, this was it. All the left overs needed to be used up.
I soaked some vermicilli in luke warm water. Heated up the pan, fried some garlic and ginger. Added the noodles, added bit of oyster sauce, fish sauce, soya sauce, dried shrimp, and grated carrot. Dropped in a TBSP of Tom Yum paste, stirred, and served.
THE rest of the week…
Well, I planned it well because my hubby got his Chinese food fix, and we will be heading out to the in laws and out laws for dinner, and somewhere in there, we will be hosting a birthday dinner for my brother-in-law.
Plans for that is Alvin’s DRunken and Bruised from Masterchef, and ok I’m done.
MAN, that was exhausting to relive…..
Stay tuned for coming posts on :
- Alvin’s drunken and bruised recipe
- some other money saving tips
- what I learnt at School Craft Group …
- …and yes maybe even a pic of me.



























































