Chinese Multigrain Egg Fried Rice (八宝蛋炒饭)

 

Serves 6 - 8

Ingredients:

- 500g cooked multigrain rice (chilled in the fridge overnight) consisting of half brown rice and half multigrain consisting a mixture of:

            1. Yellow Quinoa 

            2. Red Quinoa

            3. Black Quinoa

            4. Millet

            5. Yellow Millet

            6. Red Lentils

            7.  Spelt Kernels

            8. Wheat Kernels

            9. Brown Rice

            10. Black Rice

- 5 eggs

- 5 cloves garlic minced

- 2 TBS canola cooking oil

- 1 TBS soy sauce

- 1 stalk of spring onion chopped

- 1 large carrot diced (I like to use my mini food processor for this to very small size, but you can dice by hands) 

- A handful of frozen peas

- A handful of frozen corns

- A handful of Mukimame 

- Salt & pepper to taste

- Optional: 250g minced pork marinated with 1 TBS soy sauce and 1 TBS sesame oil

Instructions:

1. If using minced pork, marinade the minced pork with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil.

2. Heat wok or a large skillet over high heat until it starts to smoke slightly. 

3. Add 1 tablespoon of oil and swirl it around. Crack eggs and add eggs in. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. Remove the eggs while they are still slightly runny and set aside.

4. Heat wok/skillet and add 1 tablespoon of cooking oil again.

5. Fry marinated minced pork until golden and set aside.

6. Heat wok/skillet and add 1 tablespoon of cooking oil again.

7. Add minced garlic and half of the chopped green onions and fry until fragrant about 30 seconds.

8. Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

10. Add peas, corns and Mukimame and stir and mix well.

11. Add back the fried eggs and fried minced pork, stir and mix well.

12. Turn off the fire, add diced carrots, stir and mix well.

13. Garnish with the remaining chopped spring onion

Additional info:

This is a hit with J and very delicious, try it 🙂 It was also a big hit at the Bible study group today ❤️❤️ 

You can buy mukimame from Netto or Føtex Supermarket.

Dice carrots by hand or by mini-food processor.

Heat wok under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Crack 5 eggs and fry them. Let them sit for a few seconds until the bottom sets, then quickly scramble them into soft, fluffy pieces. 

Remove the eggs and set aside.

Heat wok again under medium fire (no. 7-8 on my stove) and add 1 tablespoon of cooking oil.

Add the cooked multigrain rice and stir-fry for 2–3 minutes until the grains are heated through and start to "dance" or pop lightly in the pan.

9. Add 1 tablespoon of soy sauce, salt and pepper and stir, toss and mix well to ensure every grain is coated uniformly.

Add Mukimame and stir and mix well.

Add peas and stir and mix well.

Add corns and stir and mix well.

Add back the fried eggs and fried minced pork, stir and mix well.

 Turn off the fire, add diced carrots, stir and mix well.

Dish and serve :-)

Homemade Milk-Egg Enriched Oatmeal Porridge 🥣

 

Serves 8

Ingredients:

1. 400ml rolled oats

2. 700ml fresh milk

3. 8 eggs + 100ml milk

4. 0.5g salt or 1 turn of the salt shaker🧂)

Directions:

1. In a pot, add 400ml of rolled oats.

2. Add 700ml of fresh milk.

3. Add salt

4. Bring to light boil under constant stirring on high heat (takes about 2-5 mins).

5. Cover and simmer under low heat (no. 4 on my stove) for 10 mins.

6. Now it’s done and can be eaten if you don’t wish to add egg 🙂

7. In a separate bowl, beat 8 eggs and 100ml of milk and mix well.

8. Add to the oatmeal porridge under constant stirring to mix well. The heat of the hot porridge will cook the eggs.

9. Done 🙂 You can cook and stir a little longer if you wish a thicker consistency:-)

Additional Information:

Every family has their own way of making oatmeal porridge. This is the way I make it for our family :--). Eat it on its own or with top with some berries🫐, sunflower seeds, strawberry sauce🍓or a bit of honey🍯

I also use this as base ingredients for our smoothie.

Some general ratios:

In general, use 1 part rolled oats to 2 parts fresh milk.

And mix 1 egg with approx. 1 tablespoon fresh milk.

I have to squeeze in as much protein as possible into C’s diet as she is a very picky eater.

It forces me to think creatively and use a lot of time to make home-cooked food. But in the process, I have discovered many wonderful and tasty recipes through trial and error.

God doesn’t waste any of our pain and suffering. Through this difficulty, God helped me to dive hard in, in search of food that our picky daughter could eat and grow up well.

It uses a lot of my time in these experiments. This is the one of reasons why I have chosen to be a stay home mom.

Oatmeal porridge cooked with fresh milk enhanced with eggs for vitamin B and vitamin D (the latter is much needed for bone growth and development) and a dash of salt.

You can sweeten with it honey or eat it without any sweetener.

This time round, i added more eggs -  3 eggs in this small pot of oatmeal. To prevent caking and to get a nice smooth egg custard texture, first beat the eggs in a separate bowl, then add a bit of milk, about 50 - 100 ml milk to the egg mixture, then stir into the pot in a tiny stream under low fire. Only add in the egg mixture at the last stage of cooking the oatmeal porridge, basically after the porridge is cooked.

Use low to medium heat (highest no. 4.5 out of 9 on my stove).

To make it even more tasty by giving it an added layer of texture and bite, sprinkle a tablespoon of raw oats into the porridge and mix well after you have off the fire and about to serve 🙂

Adjust the consistency to your liking by adding a bit of milk if needed.

If your child can accept it, add a bit of sunflower seeds. If they are picky like mine, you can a dash of muesli or chocolate chips of homemade strawberry sauce 🙂

There you go, you now have a delicious super-nutritious slow-burning energy oatmeal packed with natural calcium, vitamins B especially vitamin B12, vitamin D, minerals and loads of protein and fiber for your growing children.

And if you have a super picky eater like mine, don’t give up. Pray to Jesus. He understands and He will help you. He will dry your tears and give you the strength to continue being a mom.

Rolled oats

In a pot, turn heat to low-medium (no. 4 on my stove) and add 400ml of rolled oats.

Add 700ml of fresh milk. I like to use full-cream fresh milk for the richness, flavor and taste.

Add a pinch of salt 0.5g or 1 turn of the salt shaker.

Stir and mix well.

Cover and let it simmer and cook for 20 mins until cooked. Stir occasionally.

Noe it is done :-) You can eat it on its own like that, and it tastes super. You can also add eggs to enhance the nutritional value. If so, continue as follows:

In a separate bowl, crack 8 eggs and add 100ml of fresh milk.

Mix well.

Add egg mixture.

Stir and mix well.

Now it is done :-) Look how rich and creamy it is :-) You can eat it on its own now.

You can add some raw rolled oats in for a layer of taste and texture (optional).

You can also sweeten it with honey as desired.

Store it in an air-tight glass container and can keep in fridge for 3 days or in the freezer for 6 months.

You can sprinkle some raw rolled oats on top of the container too for layer and texture of taste, and it also helps to prevent a film from forming on the oat porridge (if you mind having this film).

Serve with a dash of homemade strawberry sauce or

Oatmeal porridge with homemade strawberry sauce sweetened with honey and top it with some berries and nuts for breakfast🍓Bon Appetit :-)

Homemade Potato Chips

 

Makes 3 trays

Preparation & Cook Time: 45 minutes

Ingredients:

1. 3 big potatoes sliced thin
2. 1 tsp olive oil (you don't need more than this, as it gets too oily very easily)
3. Salt to taste (optional, use sparingly as it gets too salty very easily with potato chips)

Directions:

1. Pre-heat oven to 400°F (200°C). This is the sweet spot to evaporate remaining moisture quickly without burning the chips.
2. Slice the potatoes thinly using a mandolin.
3. Wash them in a bowl of water to remove the starch. This will help the potato chips to be crispy.
4. Drain the potatoes, lay them on a kitchen towel and pat dry with another kitchen towel on top.
5. In a mixing bowl, toss and mix them well with olive oil and salt.
6. In a baking tray laid with baking paper, lay them in a single layer without overlapping on the baking tray. DO NOT overcrowd. If the potatoes are too close together, you will steam them rather getting them to be crispy.
7. Bake for 5-10 minutes until golden and crispy, half way through, turn them over.
9. Remove from oven, let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

10. Serve them with dill dip or they are delicious on their own too :-)

References:
https://www.pickuplimes.com/single-post/2015/05/06/Potato-Crisps-with-Creamy-Tahini-Dill-Sauce
https://www.onegoodthingbyjillee.com/crispy-oven-baked-fries/
https://cookieandkate.com/baked-sweet-potato-fries/
https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121
https://cookieandkate.com/crispy-baked-potato-wedges-recipe/
https://nutritionrefined.com/veggie-chips/
https://youtu.be/TdiNGqO3mdA
https://youtu.be/VowNMavQVT4
https://youtu.be/i00-QtINnio

Slice potato with mandolin.

Rinse and soak them in cold water with a pinch of salt for 20-30 minutes to remove the starch, so that they don't burn so easily, while baking in the oven. Cold water rinses away surface starch and keeps the potato cells tight and crisp.

Drain

Pat dry with kitchen towel. Turn potato over and pat the other side dry.

Pat dry with kitchen towel

Lay the potato slices neatly on a baking tray laid with parchment paper.

Bake at 400°F (200°C) for 5-10 minutes or until it is crispy. This is the sweet spot to evaporate remaining moisture quickly without burning the chips. Keep an eye to prevent burnt.

Now it's done. Remove any burnt ones.

Lay it on kitchen towel to remove excess oil (yes, 1 teaspoon of oil goes a long way!) Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

Serve :-)

Yum yum :-)

25 November 2015 (6Y7M20D)

Store it in an air-tight container.

If you need to make the chips crispy again after some time, preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and heat them for 3 to 5 minutes.

Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down. Enjoy :-)