Darren started getting sick on Wed after he came back from school. He had fever and vomited and was feeling tired all day. So I took him to the doctor on Thurs morning and he ended up staying at home. It was the first time he's skipped school in his 3 years of schooling. Little Karina must have caught some of his virus. She, too, had fever yesterday. The two kids slept through the whole of yesterday and couldn't eat much. Thank goodness both are already much better this morning. The dark clouds are finally gone and the sunshine is back.
Cook porridge for the kids yesterday, but I don't feel like eating porridge myself. So decided to cook the belecan fried rice for hubby and myself. Add in loads of vegetables in attempt to make it more healthy.
Belecan Fried Rice
2 bowls cooked rice, cooled completely
1 & 1/2 tsp belecan
2 tsp unsalted chilli paste (if your chilli paste contains salt or similar, reduce the belecan to 1 tsp)
1 large bowl Vegetables, chopped finely (I used beans, brocoli and carrots)
8 medium size prawns, shelled, veins removed
Thai Fish Sauce
2 eggs, beaten
1. Heat up 2 tbsp of cooking oil in a wok. Add a pinch of salt into the beaten egg and fry them till cooked. Dish out and set aside.
2. Stir fry the prawns till they just turn colour. Season with a tsp of Fish Sauce. Dish out and set aside.
3. Stir fry the vegetables till just cooked. Season with a tbsp of Fish Sauce. Dish out and set aside.
4. Heat up 2 tbsp of oil. Add the belecan and chilli paste and stir fry till fragrant. Add the cooked rice and mix evenly. Stir in all other cooked ingredients and mix well. Serve hot.
Since the kids are better today, I thought they shouldn't be eating porridge again. So I decided to cook Fried Kuay Teow, without the cockles, but with loads of vegetables goodness. :)
Healthy Fried Kuay Teow
Serves 3 adults and 3 kids
800g of Kuay Teow & Yellow Noodles
300g of beans sprouts
200g of Cai Xin, cut into bite size
4 cloves garlic, minced
1 large piece of Fish Cake (I use the banana boat fish cake, those long ones)
2 Chinese Sausages, sliced
*4-5 tbsp Sweet Sauce
*2 tbsp Light Soy Sauce
*3 tbsp Dark soy Sauce
* Please adjust according to your own liking
1. Heat up 2 tbsp of oil in a wok and fry the chinese sausages till fragrant. Add in the fish cake and fry for another 1 minute. Dish out and set aside.
2. Stir fry the garlic till fragrant. Add in the Cai Xin. Season with a pinch of salt. Add about half a bowl of water to simmer the vegetables. When the Cai Xin is almost cooked, stir in the bean sprouts and give it a good stir. The bean sprouts should not be fully cooked. Dish out and set aside. You should have some sauce left in the wok.
3. Reduce the heat to medium-low. Simmer/fry the kuay teow and noodles. Add in the seasonings and mix well.
4. Stir in the chinese sausages, fish cake and vegetables and mix well.
5. Lightly push the noodles and ingrdients to one side of the wok. Crack in the eggs and let it stand for about 30 secs. Give the noodles, ingrdients and eggs a good stir to mix them up. Serve hot.
I usually rinse and drain the kuay teow and noodles well before cooking due to hygiene reasons. By adding water to the vegetables, I have enough sauce to simmer the noodles to ensure they do not stick too much to the wok. Using this methos, you do not need as much oil and hence a healthier version of the dish.