Baked Rice

Son loves Baked Rice and I am introducing another way of cooking it so that in the future, both kids will enjoy as a variation that son only knows one. 

Source

What you need:

Bolognese sauce

200g minced beef

200g minced pork

½ onion, finely chopped

1 clove garlic, minced

90g carrot, finely diced

400g canned whole tomatoes

15g tomato paste

100ml red wine

120ml water

1 tbsp dried oregano

1 sliced bay leaf

Salt and pepper to taste

White sauce

28g butter

28g plain flour

400ml milk

A pinch of salt

Pepper 

Tumeric rice

1 cup rice

¼ tsp turmeric powder

1 cup water

60g Gruyere cheese

Method:

Rinse rice well, add turmeric powder and water, stir and cook as normal.

Puree the canned tomato until smooth.

Heat oil in a pan, add in onion and carrot.  Sautee and cover and let it cook until soft.

Add minced garlic and minced meat and cook until lightly browned.

Pour red wine and stir well.  

Add in tomato puree, tomato paste, oregano and bay leaf.  Season with salt and pepper.

Add water and mix well.  Reduce heat to low and let it simmer uncovered for 30 – 40 mins.  

White sauce

Melt the butter in a pan, add flour and whisk until bubbles formed.

Add cold milk slowly while whisking and on low heat stir until it thickens.

Season with salt and pepper.

Assembly

Spread a layer of turmeric rice in the carrole. 

Pour a layer of white sauce evenly.

Add the Bolognese sauce in the middle and sprinkle with cheese on top, spread evenly.

Preheat oven to 220℃ and bake for 15 -18 mins or until top is golden brown.

Serve hot.

Enjoy!

Fried Hokkien Mee 炒福建面

I can’t recall whether I documented Fried Hokkien Mee 炒福建面 in this blog but since I am craving for a plate.  I shall post it here again in case my baby wants to cook.

Am happy that I have achieved the right noddle texture as well as the taste.

What you need is a good stock base which consists of prawns and pork broth.  I did not add squid as the traditional ingredient as the family is not a fan.

What you need:

1 kg prawns (deshelled and deveined) (keep head and shell for stock) 
1 fish cake (sliced thin) - I opted for this because my family don't take squids (optional)

½ kg pork belly (I opted for lean meat), cooked in the broth, sliced thinly

Spring Onion or Ku cai 
Bee Hoon 
Yellow Noodle 
Minced garlic 

Broth (season with salt, fish sauce and pepper)

1 kg of prawn heads and shell 
1 bulb of garlic 
fish sauce 

Water 

Method:

Boil the prawn head, pork bone and pork for an hour or more.  Add in the pork belly and cook until the meat is soft.  Sliced the pork belly into strips.  

Heat up the wok on high heat with oil.

Sautee the garlic until fragrant, and add in the yellow noodles and bee hoon.  Sautee until the garlic is well mixed into the noodles.

Add in the broth ladle by ladle.  Cook until noodles are soft.  

Add in the sliced fish cake, prawns, pork belly and squid.   Add more stock and continue to cook until the prawns and squid are cooked.

Stir in the chives and serve with a good sambal.

Enjoy!