Wednesday, October 17, 2012

Food hacks

Too good to not share:

124 recipes for students on a budget.

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Friday, August 07, 2009

Hainanese chicken chop rice

ok, purists can stop yelling at me about how it's supposed to be Hainanese PORK chop rice. I just happened to have chicken in the fridge, ok? just substitute the chicken for pork chops lah! A couple of weeks ago I have some great Hainanese Pork Chop rice at this restaurant in Georgetown. It cost me RM12, along with a three-hour journey from my home outside USM to Georgetown. So, I decided to make my own, which cost me half price, although it still takes an hour to prepare because there's so many stages to cook. But worth it.

Hainanese Chicken/Pork Chop Rice
1 chicken cutlet (I used store-bought... what?! they're convenient!)
1 potato, cut in rounds
1 onion, sliced
3 tbsp frozen peas
optional) 1 broccoli stem, cubed

1/4 cup water or unsalted stock
2 tsp cornstarch
1 tsp vinegar
1 tbsp dark soy
5 tbsp ketchup
pepper to taste
(optional) hot sauce to taste

1. Steam peas and broccoli (if using). Set aside.
2. Shallow-fry potatoes, onions and chicken. Drain and set aside.
3. In a hot wok, mix in the rest of the ingredients together. Add chicken/pork and veggies, and simmer sauce to reduce by half. Serve immediately, with rice.

Total Cost: RM6
Chicken chop: RM 3.50
Potato: RM0.70
Onion: RM 0.30
the rest were lying around in the pantry....

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Thursday, May 14, 2009

Negitoro Don

One of my all-time favourite Japanese foods is negitoro, the combination of raw fatty tuna (maguro) with spring onion served in maki (sushi rice roll), temaki (hand roll) or don (rice bowl). Of course, sushi-grade tuna is quite hard to come by in Malaysia, much less the fatty maguro belly. So I jumped at the chance when I came across some frozen tuna at the supermarket the other day. Here's my take on negitoro don:

*This recipe calls for and serves RAW seafood. Make sure you have a reliable source of seafood and use appropriate hygiene protocols!

Negitoro don (Minced tuna and spring onions on rice)
Serves 1

100-150g sushi grade tuna (maguro) or fatty tuna belly (maguro toro)
1 spring onion, minced
1 tbsp rice wine
1 tsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1 bowl of cooked rice - preferably a short grained white rice

1. Mix all the liquid ingredients together with the sugar in a large bowl

2. Mince tuna using a chopper. Mix tuna mince with seasoning sauce

3. Mix in minced spring onions

4. Top negitoro over bowl of rice, ensuring even coverage. Serve and enjoy with some miso soup!

Cost breakdown
Cost per serving: RM6 approx
Tuna cost me RM10 for a 250g block

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