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Hed Chef
Take it with a pinch of salt
By Hedy Khoo
November 08, 2010
IN THE first throes of love, it is always easy to lap up anything your latest target of affection says.
Newly minted lovers have a wide latitude for less than truthful words.
Learn to take everything with more than a pinch of salt.
That way, you won't set yourself up for disappointment.
But should you like the taste of sweet little lies, stack up on the carbs for a prosperous posterior - all the better to cushion any falls.
Go on, indulge in comfort food like this fried rice with salted egg. It has both taste and substance.
Cook this for your other half and he may believe that you weren't checking out that handsome dude at the supermarket on the sly.
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METHOD
Using a rice cooker, cook rice with 1 1/2 cups of water.
Soak dried scallops with hot water for half an hour. Discard water.
Soak wolfberries in room-temperature water for 15 minutes. Drain and discard water.
Beat salted egg, egg and sesame oil together. Set aside.
Heat oil. Fry onion and garlic. As they begin to brown, add the dried scallops, shitake mushrooms and cloud ear mushrooms.
Add in the cooked rice, then the beaten egg mixture. Add the seasoning and chicken broth. Stir-fry thoroughly.
Toss in the wolfberries and shrimp meat. Fry for a minute until shrimp meat turns tangerine. Remove from heat, add the garnishing and serve.
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INGREDIENTS
2 cups of uncooked rice
100g shrimp meat
3 dried shitake mushrooms, soaked and sliced
3 fresh cloud ear mushrooms, sliced
3 pieces of conpoy (dried scallops)
1 tbsp wolfberries
1 salted egg
1 egg
1 red onion, chopped
2 cloves garlic, minced
4 tbsp chicken broth or water
5 tbsp peanut oil
1/2 tsp sesame oil
Spring onion and coriander (garnishing, optional)
SEASONING
1/2 tsp five spice powder
1/4 tsp coriander powder
1/4 tsp white pepper
2 tbsp fish sauce
1 tbsp light soy sauce
Hed Chef
Take it with a pinch of salt
By Hedy Khoo
November 08, 2010
IN THE first throes of love, it is always easy to lap up anything your latest target of affection says.
Newly minted lovers have a wide latitude for less than truthful words.
Learn to take everything with more than a pinch of salt.
That way, you won't set yourself up for disappointment.
But should you like the taste of sweet little lies, stack up on the carbs for a prosperous posterior - all the better to cushion any falls.
Go on, indulge in comfort food like this fried rice with salted egg. It has both taste and substance.
Cook this for your other half and he may believe that you weren't checking out that handsome dude at the supermarket on the sly.
--------------------------------------------------------------------------------
METHOD
Using a rice cooker, cook rice with 1 1/2 cups of water.
Soak dried scallops with hot water for half an hour. Discard water.
Soak wolfberries in room-temperature water for 15 minutes. Drain and discard water.
Beat salted egg, egg and sesame oil together. Set aside.
Heat oil. Fry onion and garlic. As they begin to brown, add the dried scallops, shitake mushrooms and cloud ear mushrooms.
Add in the cooked rice, then the beaten egg mixture. Add the seasoning and chicken broth. Stir-fry thoroughly.
Toss in the wolfberries and shrimp meat. Fry for a minute until shrimp meat turns tangerine. Remove from heat, add the garnishing and serve.
--------------------------------------------------------------------------------
INGREDIENTS
2 cups of uncooked rice
100g shrimp meat
3 dried shitake mushrooms, soaked and sliced
3 fresh cloud ear mushrooms, sliced
3 pieces of conpoy (dried scallops)
1 tbsp wolfberries
1 salted egg
1 egg
1 red onion, chopped
2 cloves garlic, minced
4 tbsp chicken broth or water
5 tbsp peanut oil
1/2 tsp sesame oil
Spring onion and coriander (garnishing, optional)
SEASONING
1/2 tsp five spice powder
1/4 tsp coriander powder
1/4 tsp white pepper
2 tbsp fish sauce
1 tbsp light soy sauce
