Sloppy Chic

Yeah i know times are bad now, and eating out is expensive, especially if you want to go for some quality meal. So, I totally support the idea of home-cooked food! (although I barely cook. LOL)

Anyway, now we can DIY Ramlee burger at home too! And the healthier one!

p/s: This is definitely not an instant-fix for ramlee-desperate in the middle of night.

You will have to buy some chicken breast, mince it, then add  some pepper + salt + soy sauce + sesame oil to marinate the chicken. I minced and seasoned my chicken a day earlier and kept in the fridge.Then,when you are about to fry the patty, mix some corn flour + oats into the minced chicken and mix well.

Then, heat up some oil and fry your patty! Drop your patty into the wok only when the oil is hot, otherwise the meat will stick to your wok. Press the patty with the ladder to flatten it so it will be cooked thoroughly.

Fried until golden brown. If you are not sure, you can poke the patty with your fork to check. If you can pull out your fork without meat sticking to it, it means that it is cooked!

Now, you have to prepare the bun.

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Lui-char is a Hakka delicacy, and I was surprised to know that there are people who have not heard of what is lui-char.

Anyway, during the 7th day of CNY, my mom prepared lui-char because she said we must eat 7 vegetables on that day.

7 dishes:

1. stir fried long beans
2. stir fried spring onions + coriander
3. stir fried tofu
4. stir fried choy-pok
5 & 6 7. stir fried i don’t-kn0w-the-vege-name

It was a lot of cutting/preparation work. And my mom would scream at me for being slow and not able to cut the vege finely. They are always end up big-chunks under my knife.

Tea-paste is the essence of this lui-char. You have to blend tea leaves + peanuts + water + salt to get this paste. Although the color is not so pleasing but the taste is awesome!

Ingredients for the tea-paste:

1. tea leaves (must not be too much, if not will be bitter)
2. stir-fried groundnuts
3. coriander leave
4. peppermint leave

However, i am not sure about the exact amount as my mom said she usually prepares it by instinct. So, it is trial and error i guess?

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My youngest sis is a roti canai sensei, and each time i am back home, i will definitely get her to cook roti canai for me. how nice of her.

Ingredients: A pack of frozen roti paratha, eggs, and a can of curry chicken/beef.

First of all, heat up a non-stick pan, pour a little bit of oil/butter. Let it heat up abit and dump the roti into the pan.

Let it heat for a while and smash an egg on top of your roti.

Then, spread the egg evenly all over your roti.

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I do cook…once in a while..i am a fan of o-chien, so I thought it shouldn’t be hard to fry one myself. After googling for some recipes, here I go.

The making of oyster omelet.

1. Prepare some raw oysters. Drip the water dry and smash 2 eggs.

2. Mix some corn flour with into the oyster, and in this case, i prepared the egg first by seasoning it with pepper and soy sauce.

3. Heat up the wok and and the egg is about to cook on the other side…pour in oyster.

And guess what?

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