27 February 2011


From young I had been observing and helping my mother to cook.  It was through observations and assistance that I am very well verse in Chinese cooking, of course not without scoldings.  Eating out was considered expensive at that time and every meal was home cook.  From basic Chinese cooking led to  interest in Western meal and confectionary.  

I prepared a one-pot simple meal when returned late in the evening due to traffic jam - bake rice with vegetables and egg.

Dice a green & red peppers, 1 onion, 4 big fresh mushrooms and 1 big tomatoes, minced the 4 garlics.  
Wash rice thoroughly and leave aside.  
Fry onions and garlics till fragrant and add in rice.  
Fry for 3 mins and dish the rice mixture into a rice cooker.   
Add in chicken stock and seasoning to the rice.  Boil till bubbly.  
Mix in the rest of the vegetables and continue cooking till rice is ready.  
Dish rice into corning ware and bake in the oven for another 1 hour.

In the meanwhile fry an omelette with 2 eggs and cut into strips.  When rice is ready mix in the omelette.

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