Mashed Egg Sandwich (Sandwic Telur Lecek)

Super easy, super quick, super filling! What you need to have first is of course a hard-boiled egg. Fill a pot with tap water to cover the egg completely. Place pot on stove and turn it on to medium heat. Add a pinch of salt to the water. When the water is boiling, turn off the heat, and put a lid over the pot. Leave the egg in to rest for ten to fifteen minutes. Scoop the egg out of the pot and let it cool. Once the egg is cool enough to handle, peel the shell off under running tap water, and you're good to go.



Servings: 1

Difficulty: ★☆☆

Ingredients

1 egg, hard-boiled and shelled
2 pieces of wholemeal bread
Butter
Salt and pepper

Mama says…

Once done, remember to press the pieces of bread firmly together so that the mashed egg remains in between and not on the table.

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Brown Chicken Rice (Nasi Ayam Kicap)

What makes it brown? A good overnight marinade of the chicken with both dark and light soy sauce, garlic, ginger, salt and pepper. The combination of the marinade will seep nicely into the chicken. Mama says the chicken must be cooked properly first before putting it into the rice cooker. But in order to ensure the rice gets the taste of the marinated chicken, the trick is to stir in the rice while cooking the chicken before putting the whole mixture into the rice cooker.



Difficulty: ★★☆
Servings: 6

Ingredients

4 cups of rice
1 bowl of dried shiitake mushrooms
4 Japanese cucumbers
4 cloves of garlic
Dark soy sauce
Light say sauce
Ginger, thinly sliced
Salt and pepper
Vegetable oil

Getting ready

1. Marinade chicken with dark soy sauce, light say sauce, 1 clove of garlic, ginger, salt and pepper, and leave in the freezer overnight.
2. Remember to allow sufficient time for the chicken to defrost (4-5 hours before cooking time).
3. Soak shiitake mushrooms for about half an hour. Remove and discard the tough stems. Slice the mushrooms thinly.
4. Wash rice several times until clean.

Time to cook!

1. Heat oil in stir-fry pan over high heat.
2. Stir in garlic until golden brown.
3. Add the marinated chicken and continue to stir a while.
4. Add in rice, and stir the mixture well.
5. Once the rice have been covered with the soy sauce from the marinade, transfer to your rice cooker.
6. Add in water, as you would cooking rice, and let the rice cooker do the rest.
7. Once the rice is cooked, let it sit in the rice cooker for at least another 15 minutes before serving.
8. Serve with a a side of chopped Japanese cucumbers.

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Sardine Curry (Kari Ikan Sardin)

When you're running out of time, and you just don't feel like eating out, canned food can be your best friend. This recipe turns a can of sardines into a delicious bowl of sardine curry. Serve with rice and some steamed vegetables, and you get yourself a complete and healthy meal. Mama likes cooking a big enough portion to serve during lunch and dinner. The ingredients needed are probably in your pantry already! So, there's really no excuse to get cookin'.



Difficulty: ★☆☆
Servings: 6

Ingredients

3 cans of sardines
4 tomatoes, chopped
3 cloves of garlic, finely chopped
4 onions chopped
3 tablespoons curry powder
1 tablespoon cornflour
Ginger, thinly sliced
Curry leaves
Vegetable oil

Getting ready

1. Add some water to the curry powder to make chilli paste.
2. Add some water to the cornflour.

Time to cook!

1. Heat oil in stir-fry pan over high heat.
2. Stir in garlic, onions, and ginger until golden brown.
3. Add in chilli paste and curry leaves, stir, and add tomatoes.
4. Add sardines, and some water. Stir and let it simmer.
5. Add in the watered cornflour, stir gently and bring the curry to a boil.

Mama says…

Some prefer more 'kuah' than others. Therefore, the amount of water added will depend on your own preference.

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Fried Bee Hoon (Bihun Goreng)

Perfect for a lazy weekend lunch. There's no overnight marinating required, which means once you have all the ingredients, this dish can be whipped up in less than an hour. This is one of Mama's favourite dish because it is easy (for her, at least). Mama likes putting in a lot of greens into this dish for a more balanced diet. Get ready to work the arms though - to ensure the bee hoon gets nicely fluffed and golden brown, you will need to stir constantly.


Difficulty: ★☆☆
Servings: 6

Ingredients

2 packets of bee hoon (rice vermicelli)
4 bunches of sawi (mustard greens)
1 bowl of prawns, peeled
1 bowl of pork, chopped
1 canned pork, drained
1 tablespoon of chilli boh
2 cloves of garlic, finely chopped
Dark soy sauce
Salt and pepper
Vegetable oil

Getting ready

1. Soak bee hoon in water for 20+ minutes to soften it.
2. Marinade the bowl of pork with salt and pepper.
3. Wash and tear sawi into large pieces.

Time to cook!

1. Heat oil in stir-fry pan over high heat.
2. Stir in garlic, the bowls pork and shrimps and the canned pork. Add them in batches, stir, and let it simmer for a while.
3. Stir a while, and add in the pieces of sawi.
4. Continue stirring, and add in the chilli boh and some water.
5. Add in dark soy sauce, and stir to combine them well.
6. Once the mixture comes to a light boil, add in the bee hoon.
7. Continue stirring constantly until the bee hoon is golden brown, and the liquid has been absorbed.
8. Fluff with a fork and serve.

Mama says…

You can add in other ingredients such as dougan / taukua (extra firm tofu) and for an extra crunch - cabbage.

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