TITOKI 炒饭
Dear class,
Today Ms Titoki's butt, hands and fingers are sibeh the itchy. She wants to teach everyone how to cook 炒饭 (fried rice) because she long time no 炒饭 liao. *wink wink*
Of course this 炒饭 which she is going to demonstrate to you today is the REAL 炒饭 which uses ingredients like rice, eggs, mixed veges, fish balls & etc. And not the Taiwanese 炒饭 which uses 'human meat balls' ONLY. LOL.
But if you DO prefer the Taiwanese 炒饭, you can stop reading this entry now and hop over here instead.
Well, if you have decided to stay put to find out what is up Ms Titoki's sleeves, then let the fun begin!
Ingredients:
1. 1 stalk of spring onions (cut up)
2. 1 small clove of garlic (diced)
3. 1 onion (cubed)
4. 20 fish balls (halved)
5. ¾ bowls of mixed veges
6. 3 eggs
7. 3 bowls of rice
Method:
1. Crack the 3 eggs into a bowl. (The reason for doing so is because she hates to crack the eggs directly into a hot wok with boiling oil. It splatters!)
2. Slide down the eggs through the wok's edge.
3. Stir fry the eggs until it's cooked.
4. Scoop up the fried eggs and put it in a bowl.
5. Clean the wok and pour in some oil. The amount of oil you use to fry the rice will affect the taste and texture of your end product. Putting too much oil will make your rice oily & soggy and putting too little oil will make it tastes like sand. The skillset required is very much depended on your instinct, judgement and the amount of oil and rice you use for frying.
And here, Ms Titoki uses 2 tablespoons of oil for her 3 bowls of rice. Add in some salt to the boiling oil to make it less ferocious. The added salt will enhance the flavour of your fried rice too.
6. Chuck in the onions.
7. Throw in the garlic.
8. When you smell the aroma of onions and garlic, toss in the fish balls. Stir fry the fish balls until it's cooked (3 to 4 minutes will do).
9. Add in the rice and stir fry it until the rice fragrant.
10. Toss in the mixed vegetables and stir fry it together with the rest.
11. Add in the cooked eggs and mix it with the fried rice.
12. Pour in some soy sauce, dark soy sauce & oyster sauce for flavouring.
The amount to pour in depends on your own preference and tastebud. Soy sauce gives taste, dark soy sauce provides 'colour', and oyster sauce enhances flavour.
13. Add in the spring onions last because it is easily overcooked.
14. And TAaadddddaaaaaaaaaaaaaaaaa... Here is our final end product:
Okay guys & girls, young men & old men, young women & old women, leng jais & leng luis, uncles & aunties, grandpas & grandmas, class dismiss!
Ed note:
1) Are you hungry now?
2) Are you salivating now?
3) Are you going to fry your own rice now? ;) *Hehehe*
Today Ms Titoki's butt, hands and fingers are sibeh the itchy. She wants to teach everyone how to cook 炒饭 (fried rice) because she long time no 炒饭 liao. *wink wink*
Of course this 炒饭 which she is going to demonstrate to you today is the REAL 炒饭 which uses ingredients like rice, eggs, mixed veges, fish balls & etc. And not the Taiwanese 炒饭 which uses 'human meat balls' ONLY. LOL.
But if you DO prefer the Taiwanese 炒饭, you can stop reading this entry now and hop over here instead.
Well, if you have decided to stay put to find out what is up Ms Titoki's sleeves, then let the fun begin!
Ingredients:
2. 1 small clove of garlic (diced)
3. 1 onion (cubed)
4. 20 fish balls (halved)
5. ¾ bowls of mixed veges
6. 3 eggs
7. 3 bowls of rice
Method:
1. Crack the 3 eggs into a bowl. (The reason for doing so is because she hates to crack the eggs directly into a hot wok with boiling oil. It splatters!)
6. Chuck in the onions.
13. Add in the spring onions last because it is easily overcooked.
Ed note:
1) Are you hungry now?
2) Are you salivating now?
3) Are you going to fry your own rice now? ;) *Hehehe*
Labels: Food
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