我的试验室 My Lab

Next time, when you have leftover chicken, you can consider make it into chicken porridge.

Ingredients:

• leftover chicken - boned and shredded
• 2 tbsp/ to taste soy sauce(optional, depends on the flavour of the leftover chicken)
• 2 tbsp sweet soy sauce
• 1 tsp sesame oil
• chicken stock
• rice
• salt to taste
• spring onion - chopped
• fried garlic

Procedure:

1. Marinate shredded chicken with light soy sauce, sweet soy sauce and sesame oil.
2. Cook porridge in chicken stock.  You can also add some diced celery/carrot for extra fibre.
3. Add salt to taste.
4. Ladle a bowl of porridge, spread 2 tbsp of marinated chicken, sprinkle 1 tbsp of spring onion, then add 1 tsp of fried garlic.

Serve hot.

My auntie told me before, 'Chicken floss is very easy to make, just fry the cooked chicken breast with soy sauce and sugar in a low heat, then it will become chicken floss!'  That easy?  I am not sure, I haven't tried it before. 

Just now, I was trying to fry grind dried prawn to make the 'Salted Black Bean for porridge' again.  I was thinking of preparing a little bit more so that I can keep it for next time too. Half way through, my imagination gone wild again, how about making it into dried prawn floss instead.....

Ingredients:

• 2 cup dried prawn - grind them (Note:  It has too be really fine to avoid the 'rocky' feeling)
• about 1/2 cup of cooking oil
• 2 tbsp soy sauce
• 3 tbsp sugar

Procedure:

1. Heat up the wok and then the oil.
2. Fry the grinded dried prawn until it turns a bit brownish and smells good with low heat.
3. Add soy sauce and sugar.
4. Continue frying sugar has caramelised and prawn floss turns a bit crispy.
5. Let it cool down then sttore in an air-tight container.

We had it with porridge just now.  The kids are very happy :O

They enjoy the prawn floss while we enjoy the salted black bean!

Ning says,' White porridge tastes better tonight....'

Yesterday, my Chinese Si Fu gave me a 'golden' recipe again.  No cooking is required for this recipe!!  I made it immediately when I reached home.

Ingredients:

• 1 cup salted black bean
• 2 tbsp fried grind dried prawn
• 2 tbsp chilli oil (can be omitted if you prefer it not hot)
• 2 tbsp sugar
• 1 tbsp fried garlic
• 1 tbsp minced ginger
• 2 tbsp fish sauce
• 3 tbsp soy sauce ( I make it saltier as I want it to go with porridge)
• about 1/2 cup olive oil
• 2 tbsp sesame oil

Procedure:

1. Wash and drain salted black bean.
2. Add all ingredients except olive oil and peanut oil into a glass container and mix well.
3. Top up with olive oil until it covers the mixture.
4. Add sesame oil to cover the olive oil.
5. Leave at cool area for a week before serving.  ( But we have already finished 1/2 of it just now).

It goes really well with porridge.  We love it!

Note :  I will try to upload the picture when I make it the next time.

Weather is getting hotter and stomach is feeling less hungry now... So, it's porridge time.  I usually cook a pot of Tao Yu Bak for the kids.  While boiling the Tau Yu Bak, I'll make the above pickles for myself.  I like it because the veggies are very crunchy and I find it very refreshing.  I got the original recipe from Puay Img years back.....

Ingredients:

• 2 tbsp dried prawn
• 1 big red chili / a few chili padi
• 1 small onion / a few shallots
• 2 cloves garlic
• 1 small lemon
• 1 tsp sugar
• 1/2 tsp salt

Procedure:

1. Chop the first 4 ingredients.
2. Add the lemon juice, sugar and salt.  Mix well.
3. Keep in the fridge for 2 hours.

See, as easy as 1 2 3 :-)