{ Breakfast : Ham and Cheese Sandwich }

The kids made their own breakfast today.  They had Pizza Bread and had some ingredients left.

I stir-fried the leftover button mushroom with a little butter and seasoned it with a pinch of salt.  In the same pan, I did some Caramelised Onion.  I added those two items to my ham and cheese sandwich while it's hot so they could melt the cheese a little. ^_^

I did a Crabstick and Corn Salad with the remaining kanimi surimi and corn to go with my sandwich.  I topped the salad with the tobiko left from dinner two days ago.

This got to be one of my favourite breakfasts 'cos it has got everything that I love; even though they were made from leftovers.

Kanimi Surimi with Koebi Omelette 帝王蟹肉棒与小虾子干煎蛋

I bought a packet of Kanimi Surimi (imitation snow crab leg) to add for making Fried Rice and Steamed Egg Custard. The kids love this particular type (note: expensive type =_=|||)

All the pieces were stuck together frozen. I have to thaw the whole packet and finish it within days because I do not want to refreeze it. I also have half a pack of Japanese Koebi close to expiry. :P

My auntie used to make egg omelette with similar type of Koebi. She bought it from the grocer selling dried food stuff. It adds texture to the omelette and also fragrance too.

Ingredients:

• 2 Eggs, beaten
• 4 - 5 Kanimi Surimi (Imitation Snow Crab Leg) 帝王蟹肉棒, cut into pieces
• 10g Kobei (Dried Baby Shrimps) 小虾子干
• 1 tablespoon chopped Coriander (optional)
• a pinch of Salt
• 1/2 tablespoon Cooking Oil

How to do it:

1. Heat oil and add in the koebi.
2. Stir fry quickly for a few seconds.
3. Add in the the surimi and continue to stir-fry for half a minute.  
4. Add in beaten egg seasoned with salt.
5. Sprinkle on coriander if using.
6. Stir quickly to mix well with ingredients.
7. Spread out and let the omelette fry on both side till done.
8. Dish and serve.

Crabstick and Corn Salad 蟹肉棒玉米沙拉

This is a remake of a dish that I shared sometime back.

I love adding Tobiko (fish roe) as it gives the salad the extra crunch. I will use Ebiko (shrimp roe) if I can't get Tobibo. For those who are totally unable to get Tobiko or Ebiko, may like to try Cavier. It's a lot more saltier than Tobiko and Ebiko. So it might want to use it sparingly. Otherwise, just leave that out.

I'm going to list, as a guide, on the quantity of ingredients used here. You are free to adjust accordingly to your liking.

Ingredients:

• 5 Crab Stick or Imitation Snow Crab Legs, shredded
• 1/2 Japanese Cucumber, seeds removed, julienne and soak in cold water for 2 mins
• 4 tablespoon Whole Kernel Corn, steamed and cooled
• 1 1/2 tablespoon Tobiko or Ebiko
• Japanese Mayonnaise

How to do it:

1. Drain cucumber and corn.
2. Place all ingredients in a bowl, mine is in the order of cucumber, snow crab legs, corn and tobiko.
3. Drizzle some mayonnaise and serve.

Steamed Egg Custard 水蒸蛋

I grew up eating home-cooked food by my mother's friend who would visit us rather often. This is one of the dish that she would prepare, some times with minced pork in it, which I hated. :P I preferred the plain one with nothing in it.

This was the original and the kid's favourite before they were exposed to the Japanese Chawamushi, which the main difference is having Dashi in it.

I made this often at home as the kids doesn't have a chance to eat it elsewhere unless they eat from the "Mixed-Veg" Stall. I always tell them, when I'm their age, this was what I had; minus all the toppings. :P

Ingredients:

• 2 eggs
• a pinch of salt to taste
• 1/2 teaspoon Light Soy Sauce
• 160ml water or Chicken Stock
• 3 tablespoon Chicken stock, divided into 2 portion
• 3 pieces Imitation Snow Crab Leg, tore into pieces and divided into 2 portion
• 2-3 tsp Ebiko, divided into 2 portion

How to do it:

1. Beat egg lightly in a bowl.
2. Add water or chicken stock and salt. Mix well.
3. Sieve the egg mixture if you want a smoother result.
4. Pour into 2 bowls or cups.
5. Cover the bowls or cups with cling wrap or aluminum foil.
6. Heat a pot of water for steaming
7. When the water is boiling, put in the bowls or cups of egg mixture.  
8. Steam on high heat for 7 minutes.
9. Remove and place imitation snow crab leg on the the egg custard.
10. Add in additional 1 1/2 chicken stock over the snow crab leg.
11. Return to steam at a lower heat for a further 1 minute or till egg custard is completely set.
12. Remove and top with Ebiko.
13. Serve immediately.

Note:

• To make Chawamushi, replace chicken stock with Dashi Stock and 2 teaspoon Mirin.
• You can use other ingredients as the toppings too.
• When steaming the egg, the bowls or cups should not be touching the water. You want to steam it not boil it.

{ Mini Chicken Burger } 迷你鸡肉汉堡

I made these Mini Burger for my daughter and her friend for their school recess. The size is just nice for them.

The buns used at Butter Rolls. You can picture the size of these burgers now? To made it more acceptable for my daughter, who is very selective when it comes to eating meat, I added her favourite vegetables, crabstick and fish paste to the chicken to make the patties.

I can't miss out cheese and especially egg for the burger too. I used 'Chicken in the Bisket' as breadcrumbs. You can use just normal breadcrumbs.

I'm glad my daughter finished it and I understands that her friend like it too.

Ingredients (for patties):

• 2 Chicken Drumstick, de-boned and minced (you can use breast meat or fillet)
• 100g Fish Paste
• 1 stalk Xiao Bai Cai, chopped
• 2 Crabstick, chopped
• a bowl of Cracker, crushed (or breadcrumbs)
• a pinch of Salt
• a dash of Pepper
• 1 tablespoon Olive Oil

How to do it:

1. Mixed all ingredients except olive oil and breadcrumbs together.
2. Oil your palms then scoop some mixture about the size of palm.
3. Roughly roll into a ball.
4. Roll the mixture on the breadcrumbs and coat well.
5. Meanwhile, heat pan with oil.
6. Place coated meat mixture on the pan and press into gently to flatten it.
7. Cover pan (if using HCP) and let it cook for 8 minutes medium high.
8. Turn patties over and continue cooking for another 5 minutes or till patties are completely cooked.
9. Dish and serve. Seen here with cheese and omelette on butter roll.

Note:

• The butter bun is sliced half and toasted
• Vegetable and crabstick are optional. You don't have to add those or you may use your preferred vegetables.

Pan Fried Fish Tofu 香煎鱼肉豆腐

I have been making this Fish Tofu for a few years. In the beginning, it was to incorporate vegetables to food that my veggie hater son likes to eat.

4 years passed and I'm still making this but it never fail to make my son to eat more even it's stuffed with chopped veggies. Yes, he still hates veggies. :/

Ingredients:

• 150g Fish Paste
• 1 tube Egg Tofu
• 2 stalk Baby Bok Choy, chopped
• 2 Crabstick, chopped
• a dash of Pepper (optional)

How to do it:

1. Cut the tip of egg tofu and squeeze tofu out to a bowl.
2. Add in fish paste, chopped baby bok choy and crabstick.
3. Add pepper and mix well.
4. Take a deep dish, oil all sides well for easy removable.
5. Spread fish tofu paste.
6. Cover with foil.
7. Steam for 15 minutes or till cooked.
8. Removed and cut into pieces.
9. Pan fried the steamed fish tofu with a little till slightly brown on all sides.
10. Serve.

Note:

• You can use other type of vegetables if you like.
• If you want it with a crispy outer skin, dust it with corn flour before pan frying the fish tofu.
• I used the Happy Call Pan to pan fry the fish tofu.
• I placed the tofu cubes on the sides of the pan so I can pan fry 2 -3 sides at the same time.
• Cover the pan and pan fry for a minute each time over medium low heat.

Fish Paste Egg Roll 鱼胶蛋卷

Lately there's this craze about Happy Call. I decided to join in the craze partly because I didn't want my new kitchen to be oily when I fry fish. :p I didn't fry any fish after getting it; only bacon. The bacon didn't turn out crispy but I didn't care cos my kitchen was oil free and it didn't smell like bacon. LOL

Today, I decided to make the fish paste egg roll for my kids and my usual way of doing involved frying the egg and steaming the egg roll after spreading the fish paste. I decided to give the Happy Call Pan a try as I didn't want to use 2 utensils just to cook this. It's a good thing too since the Pan is rectangular shaped. A perfect shape for the egg crepe.

My verdict. Using the Happy Call Pan for this recipe makes the egg roll much juicy. Just look at the top photo! It takes a shorter time to cook. I will definitely explore more on using the Pan but don't worry, I'll still keep my wok pan. :)  I'm not used to cooking without see what's going on in the pan. :P

Ingredients:

• 2 eggs beaten
• a pinch of salt
• 200g Fish Paste
• 6 Crab Stick, chopped into small pieces (I used imitation snow crab stick here)
• Chopped Spring Onion or Spinach or other leafy veggies (optional for colour)
• 2 - 3 drops of Oil (serious!)

How to do it:

1. Heat pan with oil with medium low fire.
2. Pour egg, seasoned with salt.
3. Swirl to spread the egg to cover the whole pan.
4. Cover the pan.
5. Carefully flip the pan after a minute.
6. Open to check that the egg is flipped properly.
7. Cook for another half a minute.
8. Remove from pan and set aside.
9. Meanwhile, mix fish paste, crab stick and spring onion.
10. Spread the mixture evenly on the egg crepe prepared earlier.
11. Carefully roll up the egg crepe with the mixture. *1
12. Return the egg roll to the pan.
13. Cook using medium low fire, covered.
14. Turn every 2 minutes till it's totally cooked, about 10 minutes. *2
15. Removed and sliced when ready to serve.

Note:

• I did not season the fish paste as it's usually seasoned.
• The egg crepe is very soft and may tear easily. So be gentle when handling it. *1
• You can shake the pan if you like. I prefer to turn it manually so I can get it evenly browned on all sides. *2

Fried Rice 炒饭

I usually cook fried rice or noodle when my hubby goes overseas. It’s too troublesome to cook 2 dishes with soup when there’s only the kids and me. An online friend saw this in my food gallery and asks if she could have the recipe. Sorry for the wait.

Ingredients:

• Fresh cooked rice (I don’t use overnight rice because the kids are eating)
• Long beans, diced
• Baby corn, diced
• Carrot, diced
• Fake crabmeat (similar to crab stick; it’s made from fish paste)
• Egg
• Salt to taste

How to do it:

1. Stir fried long beans, baby corn, carrot and fake crabmeat till cooked.
2. Set aside.
3. Scramble an egg till cooked.
4. Add in cooked rice and the earlier cooked ingredients.
5. Add salt to taste.
6. Continue to stir fried till mixed well.
7. Dish and serve.

Note:
If using fresh cooked rice, make sure you don’t add to much water when cooking the rice. Otherwise the fried rice will be too starchy. Remember to add enough oil when frying rice otherwise it will stick to the pan. The ingredients I use here are my son's favourite. You can always substitute them with others.

Vegetarian Abalone with Veggies 素鲍鱼炒什菜

For this dish, you can serve it 2 ways, either with or without the Vegetarian Abalone.

Ingredients:

• 1/2 carrot, sliced
• 1/2 cup broccoli, cut into florets
• 5 pieces Baby corn, sliced
• 8 pieces dried Chinese mushrooms, soak to soften and stalks removed
• 1/2 can button mushrooms, washed
• Vegetarian Abalone, sliced
• 2 teaspoon Vegetarian Oyster Sauce

Sauce:

• 1/2 tablespoon dark soy sauce
• 1/2 tablespoon Vegetarian Oyster Sauce
• 1 teaspoon sugar
• Cornstarch mixture

How to do it:

1. Blanch all the vegetables with stock or water for 5 mins.
2. Remove and set aside.
3. In a wok or pan, add 1 teaspoon oil and stir fry all the vegetables.
4. Add 2 teaspoon of vegetarian oyster sauce and a pinch of sugar.
5. Remove and place in a plate.

Notes:

• *To prepare the vegetarian abalone, boil 1/2 cup of water with the abalone for about 2 minutes.
• *Remove and set together with the vegetables cooked earlier.
• To prepare the sauce, add all the ingredients for the sauce, except cornstarch mixture into the water used to boil the abalone.
• Stir in the cornstarch mixture when it starts to boil.
• Pour over the vegetables and serve.
• If you do not wish to add the vegetarian abalone, skip steps with * indicated.
• You can also add or replace other vegetables like cauliflower, straw mushrooms.

Bacon & Beef Rolls 培根与牛肉卷

In this dish, I have combined 2 dishes, Asparagus with Bacon and Beef Rolls in Tomato Sauce , together. I have also added some more ingredients to it.

See how easy it is to change a dish by adding or changing ingredients. I have Crabstick, Asparagus and Baby Corn for both Bacon and Beef Rolls.

If you have some dishes you like, change the ingredients or the method of cooking and wala! It’s a new dish!

Steam Egg Custard 水蒸蛋

 

This is one of my son’s favourites and it's my daughter's all time favourite. My son can finish one bowl of the Custard with his rice without me nagging him to eat. It’s very simple and I’m sure many of you already know how to do it. This is my version.

Ingredients:

• 2 eggs
• 2 crabsticks, sliced
• a bunch of Shimeiji Mushroom, ends removed
• a pinch of salt
• 160ml water

How to do it:

1. Beat egg lightly in a bowl
2. Add water and mix.
3. Sieve the egg mixture if you want a smoother result.
4. Add the crabsticks, mushroom, and salt into the egg mixture.
5. Cover the bowl with cling wrap or aluminum foil.
6. Heat a pot of water for steaming
7. When the water is boiling, put in the bowl of egg mixture.
8. Remove when egg is set.
9. Serve hot.

Note:

• You can add Japanese fish cakes, chicken, fish or any other ingredients you like. It’s just like Chawa Mushi without dashi.
• Using cling-wrap or aluminum foil will help have a smooth outcome. If you don’t mind having a lot of pockmarks on your custard, then you don’t have to use this.