Salted Eggs Fried Rice

I bought some salted eggs a few months back (yeah, you read it right... a few months!!!) with the intention to cook 3 eggs porridge (porridge with 3 types of eggs; chicken egg, salted egg and century egg) but it did not materialized. PiggyBeng don't fancy having porridge as he said it don't fill him up enough to last through the night. Therefore, the salted eggs has been sitting there...

Not sure how long can we actually keep salted egg... Luckily it did not turned bad. I actually called my mom up to ask her if I can still eat them. She told me to check the 'fragrance' of the eggs and they seemed to smell fine to me so I told her should be safe to be consumed...

So happened I have some left over rice so decided to clear all the salted eggs (I have 2) using them to do some fried rice. And it turned out... yummy! :)

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Ingredients

• 1 big bowl/plate Cooked rice (cold or over night)


• 100g Chicken breast meat (cube and marinade with some salt, oil, pepper and corn flour) 


• 1tbsp Minced garlic


• 2 Salted egg yolks (chopped)


• Some red and green capsicum


• 2 Chinese mushrooms (soaked and cute into cubes)


• Some Japanese cucumber (cut into cubes)


• Salt/soy sauce for taste

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Method

1. Heat up wok with some oil and saute the capsicum, mushroom and cucumber cubes, lift up and set aside.


2. Add some more oil and saute the garlic and chicken breast till brownish, lift up.


3. Add a little more oil to the wok again and toss in the chopped salted egg yolks, stir for a while, add in the rice and mix well.


4. Toss all the sauteed items and stir till all well mixed.


5. Add in taste (salt/soy sauce/pepper) to preference.

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Note
You can actually put in your own preferred ingredients

Steamed Minced Pork with Preserved Mustard

All of us just recovered from a terrible flu earlier so I am still preparing simple dishes which are mild and don't require much frying. In fact I did a lot of steaming which is less oily and less heaty too.

This dish is one one of my childhood favorite too. When I was working, I normally cook simple dishes like this that require very little preparation time since it will be so late when I reach home but I always yearn for home cooked food, that I will troubled myself even after a tired day in the office.

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Ingredients

• 200g Minced pork (not too fatty but can't be too lean either)


• 1-2 slices Preserved Mustard or Ham-choi (finely chopped)


• 1-2 tsp Corn starch (to hold the minced pork and preserved mustard together)


• Salt or light soy sauce for taste


• A  few drops of oil (to make the meat smoother)


• Water

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Methods

1. Add minced pork and finely chopped preserved mustard together with 1-tsp corn starch.


2. Add in some salt to taste and placed it on a not too deep set plate. Smothen the top and add some water before sending it to steam.


3. Steam till the suace (water) starts to boil or you can poke the centre with a chopstick after 10 minutes in steamer to make sure the meat is thoroughly cooked.