1 piece fish cake
1 egg
1 tbsp ikan bilis (anchovy)
1 bowl cooked rice
1 tsp cube carrot
1  chili padi (bird's eye chili)
1 salad leaf
1 tsp anchovy seasoning
1 tsp light sauce
2 tbsp oil

1. Slice bird's eye chili and salad leaf thinly. Cut fish cake into cubes. Put aside.

2. Heat up a wok with some oil.

3. When it is hot fry anchovy until crispy. Add an egg and stir-fry until cooked.

4. Put in  fish cake and fry for awhile.

5. Add in cooked rice, carrot, bird's eye chili, light sauce and anchovy seasoning.

6. Fry the rice for a few more minutes. When done, serve on a plate and garnish with sliced salad leaf.

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200g chicken breast  meat
1 cup rice
4 cups water
1 chicken stock cube
1 spring onions
1 cm young ginger
some peanuts

1. Clean ginger and cut into fine strips. Wash rice and cook in a rice cooker. Add sliced ginger and chicken stock cube together.

2. Boil chicken meat and slice thinly. Put aside.

3. Wash and slice spring onions. Put aside.

4. Fry peanuts until crispy. Leave to cool on a plate.

5. Fry some vermicelli. Put in a bowl.

6. Once the porridge is cooked, serve in a bowl with sliced chicken, spring onions, peanuts and fried vermicelli.