In Case You Can't Tell I'm Chinese: Spam Fried Rice

Also poor...

What do you do when you have nothing in the fridge except a bunch of random shit? Fry it with rice and call it lunch.

Spam Fried Rice
Servings: 2



Ingredients
Spam - half a can, diced in 1 cm cubes
Red Onion - half a huge one, also diced
Ginger - table spoon, grated
Cilantro - two tablespoons (as much as you have? No such thing as too much cilantro!)
Egg - two large (I thought I only needed one hence the picture), mix
Rice - one and a half cups uncooked (you should cook the rice and leave in fridge overnight)

Note: Leftover rice is harder and have less water so it's easier to fry and won't stick to each other as much which is ideal for fried rice!

Instructions
1. Using an non-stick pan (no need to show off but if you do use a regular pan you should use more oil), heat oil at medium high heat
2. When oil is heated (should be more liquidy, less viscous) add the onion and ginger. Add a little salt. Using a spatula, be sure to mix the vegetables quickly so they don't burn. Stir for ten seconds then add the spam. When the onions are cooked, and the spam have some colour to it, put aside.
3. Add a bit more oil and put the eggs in, scrambling them. When eggs are almost done put aside.
4. Add oil and fry the rice. A small pinch of salt.
5. When rice is throughly heated and is well lubricated (teehee, but anyways most of them shouldn't stick together), add the vegetables and eggs and mix until it looks evenly distributed.
6. Add soy sauce or other sauces (I added some vinegar as well) to your liking
7. Turn off the heat and add the cilantro.

Note: A small pinch = a pinch with your thumb and index finger. Regular pinch = thumb and index and middle finger.

A Long Laborious Dish For My Long Not-So Labourious Absent!

This is one the MOST time consuming things EVER!



Xiao Long Baos, if you're Chinese you better have had these orgasms wrapped in a tiny and cute package. Exploding, leaky juices and everything >D!

http://joyciel.livejournal.com/113340.html

The World Is My Scallop! I Will Eat Congee! A Double Whammy!

I finally made scallops! Simply fried in clarified butter. Really simple and they tasted great. They are best made simply, and you MUST use naturally dry scallops (or diver scallops they are also called) because the other stuff don't give you a nice crust. Fresh scallops just taste sweet and like the sea but in a good way~



And since I haven't updated in a while, there's more! I didn't take picture cause I was pissed off half way through I made chicken congee, much better than the ones in restaurant in my opinion.

Recipe and instructions: http://joyciel.livejournal.com/94863.html

A HK Cafe Staple

And a Chinese classic. I remembered wanting to make it since I saw this old HK show with Bobby Au Yeung called Happy Ever After. It's set in like the olden times and Bobby is like a talented chef and eventually becomes the royal chef (I never got why people actually wanted to be that, if the Emporor so much as coughed, your whole family is dead), and like all good TVB series there is backstabbing and conspiracies!! Anyways, the dish I remembered the most is Ma Po Tofu, because that's the dish he remembered when he was a kid before someone (father?) died while making them, and he was trying to recreate it but failed several times. Finally, the secret was coating tofu with egg whites and using meat juices to flavor the sauce rather than actual ground beef. I never even heard of that dish before I watched the show but it made me REALLLLLY wanted to try it. I didn't do any of that shit of course but I make Ma Po tofu!





It was both a successful and an unsuccessful dish, it was good tasting...but...it failed in the sense it did not taste like Ma Po Tofu...hmm...=/. Still good though!

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