This classic Kimchi Fried Rice is absolutely simple and easy to make at home.
Easy Kimchi Fried Rice
Simple steps to follow:
Prepare all the ingredients.
Heat pan over medium-heat, add in oil heat for 3 seconds. Add in garlic and sauté until fragrant not burn.
Then add in pork slice and mushrooms, stir-fry for about 2 – 3 minutes or until half cooked.
Add in Kimchi and stir-fry for about 3 – 4 minutes. Stir and mix well.
Reduce heat to medium-low, add in cooked rice follow with “seasoning” mixture and kimchi juice. Stir-fry and combine all together for 3 – 4 minutes.
Easy Kimchi Fried Rice
Ingredients:
Kimchi (store bought) – 1/2 cup
Pork slice – 100 grams
Dried Chinese mushrooms – 2 mushrooms
Cooked rice – 1 1/2 cups
Garlic – 1 clove
Cooking oil – 1/2 tablespoon
Egg – 1 egg
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Seasoning
Sesame oil – 1/2 tablespoon
Soy sauce – 1 teaspoon
Gochujang – 2 teaspoons *(optional)
Kimchi juice (from the packet) – 2 1/2 tablespoons
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Instructions:
1. Place the dried mushrooms in a bowl and soak with warm water for about 15 minutes or until softened. Slice the mushrooms thinly and set aside.
2. Heat pan over medium-heat, add in oil heat for 3 seconds. Add in garlic and sauté until fragrant not burn. Then add in pork slice and mushrooms, stir-fry for about 2 – 3 minutes or until half cooked.
3. Add in Kimchi and stir-fry for about 3 – 4 minutes. Stir and mix well.
4. Reduce heat to medium-low, add in cooked rice follow with “seasoning” mixture and kimchi juice. Stir-fry and combine all together for 3 – 4 minutes. Transfer to a serving plate.
Here is a tasty stir-fried Fusilli recipe that’s cook in an authentic Malaysian way.
Stir-Fried Fusilli (Chinese Style)
Simple steps to follow:
Prepare all the ingredients.
Add in garlic and onion, sauté until fragrant not burn for about a minute. Add in marinated ground chicken.
Stir-fry for 2 – 3 minutes or until cook through.
Then, add in baby corn, carrot and soaked tofu skin, mix everything together and stir-fry for 1 – 2 minutes.
Add in cooked pasta and pour over the “seasoning” mixture, mix everything and stir-fry for a minute or until cook.
Stir-Fried Fusilli (Chinese Style)
Ingredients:
Fusilli pasta – 2 cups
Sesame oil – 2 tablespoons
Cooking oil – 1 tablespoon
Garlic – 1 clove
Onion – 1 medium size onion
Baby corn – 60 grams (cube)
Carrot – 60 grams (julienne)
Dried tofu skin *in stick – 80 grams (cut into 1.5 inch piece)
Sea salt
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Marinate
Ground chicken – 80 grams
Sesame oil – 2 teaspoons
Sea salt – 1 teaspoon
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Seasoning
Soy sauce – 2 teaspoons
Dark soy sauce – 1 1/2 teaspoons
Oyster sauce – 2 teaspoons
White pepper – 1/4 teaspoon
Shaoxing wine – 2 1/2 tablespoons
Chicken broth or water – 2 tablespoons
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Instructions:
1. In a bowl, combine all the “marinate” ingredients and marinate the ground pork & chicken. Set aside.
2. In a separate bowl, soak dried tofu skin in warm water for about 15 minutes. Drain and set aside.
3. Bring a pot of water to boil, cook pasta according to package directions. Drain pasta and pour 2 tablespoon sesame oil over the cooked pasta, give a quick toss. Set aside.
4. Heat pan over medium-heat, add oil and heat for 20 seconds. Add in garlic and onion, sauté until fragrant not burn for about a minute.
5. Add in marinated ground chicken, stir-fry for 2 – 3 minutes or until cook through. Then, add in baby corn, carrot and soaked tofu skin, mix everything together and stir-fry for 1 – 2 minutes.
6. Next, add in cooked pasta and pour over the “seasoning” mixture, mix everything and stir-fry for a minute or until cook. Transfer to a serving plate.
Mee Goreng is a popular noodle dish from Southeast Asia, especially in Malaysia, Singapore, Brunei and Indonesia. This dish is considered a favourite in Malaysia and Singapore.
Indonesian Fried Noodles (Mee Goreng Indonesia)
Simple steps to follow:
Prepare all the ingredients.
In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and shallot, sauté for about 30 second until fragrant and golden brown not burn.
Add in pork slice and stir-fry for about 1 – 2 minutes or until cooked through.
Add in white boy choy and carrot, stir-fry until the vegetables are slightly soften about 1 minute.
Then, add in fried tofu and stir in the egg noodles.
Quickly pour over the seasoning mixture.
Toss and stir everything together until all combines, about 2 – 3 minutes.
Indonesian Fried Noodles (Mee Goreng Indonesia)
Ingredients:
Egg Noodles – 1/2 packet
Pork (slice) – 80 grams
Cooking oil – 1 1/2 tablespoons
Garlic – 1 clove
Shallot – 1 shallot
Firm tofu – 1/2 block
White bok choy (Chinese white cabbage) – 2 bok choy
Egg – 1 egg
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Seasoning
Soy sauce – 1 teaspoon
Maggie sauce – 1 teaspoon
Brown sugar – 1 teaspoon
Dark soy sauce – 1 teaspoon
Chili paste (store bought) – 1 tablespoon
Chicken broth or water – 2 tablespoons
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Instructions:
1. In a bowl, combine all the “seasoning” ingredients together and set aside.
2. Heat pan over medium-heat, add 1 tablespoon of oil. Slowly slide the tofu in the pan and pan fry for about 1 – 2 minutes or until golden brown. Transfer to a plate and set aside to cool to room temperature. Then cut the fried tofu into a long thin slice and set aside.
3. In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and shallot, sauté for about 30 second until fragrant and golden brown not burn. Add in pork slice and stir-fry for about 1 – 2 minutes or until cooked through.
4. Add in white boy choy and carrot, stir-fry until the vegetables are slightly soften about 1 minute. Then, add in fried tofu and stir in the egg noodles. Quickly pour over the seasoning mixture. Toss and stir everything together until all combines, about 2 – 3 minutes. Transfer to a serving plate.
This stir-fry chicken with shimeji mushrooms is perfectly saucy, simple and easy to make at home.
Stir-fry Chicken with Shimeji Mushrooms
Simple steps to follow:
Use a mortar & pestle to pound onion, garlic, bird’s eye chili & sea salt.
Pound the ingredients into a rough paste texture.
Prepare the ingredients.
Heat pan with 1 tablespoon of oil over medium-heat, add the “paste” and stir-fry until fragrant for about 1-2 minutes.
Add in the chicken cubes & shimeji mushrooms, stir-fry the chicken & shimeji mushrooms with the paste for about 3-4 minutes.
add in the “seasoning” into the chicken and mushrooms, stir-fry everything together for a minute.
Slowly drizzle over the “thickening” mixture and give it a quick stir for another minute or until cook through.
Stir-fry Chicken with Shimeji Mushrooms
Ingredients:
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Chicken breast (cut into cubes size) – 150 grams
Shimeji mushrooms – 1/2 cup
Oil – 1 tablespoon
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White bok choy (Chinese white cabbage) – 2 bok choy
Egg – 1 egg
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Paste:
Bird’s eye chili (green/red) – 2 – 3 small chilies
Onion – 1 medium size
Garlic – 1 clove
Sea salt – 1/4 teaspoon
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Seasoning:
Soy sauce – 1/2 teaspoon
Oyster sauce – 1/2 tablespoon
Chicken broth or water – 1 tablespoon
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Thickening (mix together):
Corn starch – 1 teaspoon
Water – 2 teaspoons
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Instructions:
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1. Use a mortar & pestle to pound the “paste” ingredients into a rough paste texture. Set aside.
2. Heat pan with 1 tablespoon of oil over medium-heat, add the “paste” and stir-fry until fragrant for about 1-2 minutes.
3. Add in the chicken cubes & shimeji mushrooms, stir-fry the chicken & shimeji mushrooms with the paste for about 3-4 minutes.
4. Then, add in the “seasoning” into the chicken and mushrooms, stir-fry everything together for a minute. Slowly drizzle over the “thickening” mixture and give it a quick stir for another minute or until cook through. Dish up and transfer to a serving plate.
5. Serve with steamed rice, white bok choy & fried egg.
This strawberry cheese tarts are perfect for when you’re craving something sweet and delicious.
Strawberry Cheese Tart
Make: 17 – 20 tartlets (3 inch wide, 1 1/2 inch deep tart mould)
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Simple ingredients to make great strawberry cheese tart.
Ingredients for pastry.
Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.
Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base.
Ingredients for cream cheese filling.
Strawberry Cheese Tart
Ingredients:
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Pastry
Plain flour – 225 grams
Milk powder – 1 tablespoon
Icing sugar – 50 grams
Butter – 110 grams
Vanilla essence – 1/2 teaspoon
Egg – 1 egg
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Cream cheese filling
Cream cheese – 250 grams
Butter – 25 grams
Castor sugar – 45 grams
Egg – 1 egg
Lemon juice – 1 teaspoon
Whipping cream or milk – 35 grams
Plain flour – 20 grams
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Instructions:
.
To make pastry
1. Cream the butter with icing sugar until the mixture is smooth and light in color.
2. Add in egg and whisk in slowly. Then add in vanilla extract, mix well.
3. Sift in flour and milk powder in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.
4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.
5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.
6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.
7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base so that it doesn’t puff up while baking.
8. Bake in a preheated oven at 170C (340F) for 15 minutes. Remove from the oven and leave it to cool completely. Remove the tart shell from the mould once completely cool.
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To make cream cheese filling
1. In a bowl, add cream cheese, butter and sugar. Cream together until smooth.
2. Add in egg, mix until combined. Then add in whipping cream or milk, mix all together.
3. Next, add in the flour and mix until combined.
4. Spoon strawberry jam in the tart shell then spoon in the cream cheese mixture on top of the strawberry jam.
5. Top with strawberry jam again, then swirl with a toothpick to create a marble effect.
6. Bake in a preheated oven at 200C (390F) for 10 – 12 minutes.
7. Remove from the oven and cool completely.
8. Chill in the fridge for 2 hours before serving.
This well-loved soft-boiled egg is a must have for noodles or steamed rice.
Soft-boiled Egg (Hanjuku Tamago)
Ingredients:
Medium eggs (refrigerated)
Water
Ice cubes
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Instructions:
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1. In a pot, put water (1 inch above the eggs) and brings to boil over medium-heat.
2. Gently place the eggs in the boiling water, lowering the heat just a tad so that the water is bubbling but not so strong. Boiled for about 6-7 minutes (depending on the size of your eggs).
3. Transfer the eggs directly from the boiling water into the ice water for 3-5 minutes. Take them out and carefully peel the shells off the eggs.
The garlic flavor that makes the pork tenderloin irresistible and pair well with light, zesty German beer!
Fry Pork with Garlic
Simple steps to follow:
Prepare the food ingredients.
Heat pot over medium-low heat, add 1 tablespoon of oil. Add garlic mixture into the pot.
Saute until fragrant & golden brown. Transfer to a plate & set aside.
In the same pot, heat pot over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork.
Deep-fry the pork until cook through and crispy.
Fry Pork with Garlic
Ingredients:
Pork tenderloin – 100 grams
Cooking oil – 1 1/2 tablespoon
Bird’s eye chili – 1 small chili
Cabbage – 4 leaves
Egg – 1 egg
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Marinate:
Soy sauce – 1 1/2 teaspoon
Fish sauce – 2 teaspoons
Brown sugar – 1 teaspoon
Garlic – 1 clove
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Topping:
Garlic – 5 cloves
Ground white pepper – 1 teaspoon
Corn starch – 1 teaspoons
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Instructions:
1. Slice the pork into 1/4 inch thick, then pound with a mallet to tenderize. Then marinate the slice pork with fish sauce, soy sauce & brown sugar. Mix all together and set aside.
2. In a small bowl, combine “topping” (garlic, ground pepper & corn starch) together and set aside.
3. Heat pan over medium-low heat, add 1 tablespoon of oil. Add garlic mixture and sauté until fragrant and golden brown. Transfer to a plate.
4. In the same pan, heat pan over medium-high heat, add 1/2 tablespoon of oil. Add in the slice marinated pork, deep-fry the pork until cook through and crispy. Transfer the fry pork to a serving plate and garnish with fry garlic.
Home-cooked favourite among the Chinese. Simple yet delicious.
Egg Tofu with Minced Pork Simple steps to follow:
Prepare all the ingredients.
Cut the egg tofu into 1-inch. Pat each piece of the egg tofu dry with a paper towel and coat with corn starch.
Heat pot over medium-heat, add 1 tablespoon of oil. Pan-fry the egg tofu on both sides until golden brown.
In the same pot, heat pot over medium-heat, add 1/2 tablespoon of oil. Add garlic and saute until fragrant.
Then add in the marinated pork, stir-fry the pork for about 1-2 minutes. Add in bird’s eye chili & the seasoning. Stir and mix all together for about a minute.
Add in chicken broth or water and bring to boil for about 3-4 minutes.
Slowly stir in corn starch mixture over the pork. Bring the sauce to simmer until the sauce thickens about 1-2 minute.
Ladle the pork over the tofu and serve with steamed rice.
Egg Tofu with Minced Pork
Ingredients:
Egg tofu – 1 tube
Cooking oil – 1 1/2 tablespoon
Ground pork – 80 grams
Chicken broth or water – 1/3 cup
Garlic – 1 clove
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Marinate:
Soy sauce – 1 teaspoon
Sesame oil – 1 1/2 teaspoon
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Seasoning:
Soy sauce – 1/2 tablespoon
Taucu (fermented bean paste) – 1 1/2 teaspoon
Oyster sauce – 1 teaspoon
Brown sugar – 1/2 teaspoon
.
For thickening *(mix together):
Corn starch – 2 teaspoons
Water – 1 tablespoon
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Instructions:
1. In a bowl, marinate ground pork with soy sauce & sesame oil. Mix all together and set aside.
2. Cut the egg tofu into 1-inch. Pat each piece of the egg tofu dry with a paper towel and coat with corn starch. Set aside.
3. Heat pan over medium-heat, add 1 tablespoon of oil. Pan-fry the egg tofu on both sides until golden brown, transfer the egg tofu to a serving plate.
4. In the same pan, heat pan over medium-heat, add 1/2 tablespoon of oil. Add garlic and sauté until fragrant, then add in the marinated pork. Stir-fry pork for about 1-2 minutes then add in bird’s eye chili and the seasoning. Stir and mix all together for about a minute.
5. Add in chicken broth or water and bring to boil for about 3-4 minutes. Slowly stir in corn starch mixture over the pork. Bring the sauce to simmer until the sauce thickens about 1-2 minutes.
1. In a bowl, marinate ground pork with soy sauce, sesame oil, Shaoxing wine & cornstarch. Mix all together and shape into meatball. Set aside.
2. In a small bowl, soak the dried seaweed in a 1/2 cup of water for 1-2 minutes.
3. In a pot, cook the noodles in a salted boiling water for about 1 minute or follow the instructions from the packaging. Drain the noodles and transfer to a serving bowl.
4. In a pot, bring the chicken broth or water to boil over medium-high heat. Add meatball and boil for 1-2 minutes, then add in cubed tofu and soaked seaweed into the soup. Reduce heat to medium-low and allow it to boil for 4-5 minutes.
5. Then, ladle the seaweed soup over the noodles. Serve with bok choy & poached egg.
The Good Food 