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Niña
​nin-ya

NIÑA ​ANINIAS

SHOP. COOK. EAT.
REPEAT.

Garlic Egg Fried Rice

1/15/2013

2 Comments

 
Picture
apologies for the poor quality of photo... I attempted to use my iPhone camera... not a good idea I guess! :))
When I was young, every time I hear my mom's orders to fry rice, I get heart palpitation. 

Cooking rice on its own was already complicated, frying rice was like the death of me. I just couldn't do it right! It becomes one soggy, oily mess and I have no clue why she keeps on torturing me with the never ending "Nina! Fry the left over rice". 

Fast forward to now, becoming a mom myself, to two beautiful boys (who eat like monsters)... I've grown to love frying rice. What's not to love? Rice don't go to waste. Left over food can easily be a part of breakfast's orchestra with no fuss. It has indeed become my ultimate go-to saving concoction for days when the fridge is packed with left-overs. 

Tip 1: Keep your left-over rice in the fridge. Cold rice, when fried does not absorb as much oil as when it's warm.
Tip 2: Use as many or as less garlic as you want.
Tip 3: Keep the pan or wok very hot and keep tossing. Don't go wandering about anywhere, you don't want to burn your rice.

Ingredients:
4 tablespoons vegetable oil
3 eggs, seasoned with salt and pepper, beaten
5-8 cups of cooked rice
3 cloves of garlic, minced
Garlic salt or plain salt
Left over meat, chicken or veggies

Serves a hungry family of 4


On a medium heat, put the oil in the pan. Add beaten egg until cooked. Take the egg off the pan and set it on a chopping board. Chop it to uneven bits, go karate kid on it, it's okay. Take that aggression out, the more bits, the merrier!

In the same pan with the same oil, saute garlic until it's aromatic. Add a few dashes of garlic salt (or salt). Don't go bananas with it, you can always add more later on if your rice needs more saltiness... you can never take it back though if it becomes way too salty at an early stage... so... rein your horses for the time being. 

Immediately add your cold rice and turn up the heat to high. Start tossing the rice and stay put! Do. Not. Leave. After 7-10 mins, you can lower the heat to medium or even moderately low. Add the chopped eggs and chopped left over meats. Add more salt or garlic salt if necessary. 

*Sometimes I add 1/4 cup oyster sauce diluted with 1/8 cup water for a change of colour and depth in taste. 

Enjoy your fried rice with sausage, egg sunny side up, bacon, fish, or any dish you fancy.

HOW EASY WAS THAT?!
2 Comments

Waffles

7/15/2012

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This is not really a new recipe but a variety of my pancake heaven recipe.

Perfect for snacks or kid's (and adult's) lunch box.

Ingredients:
Pancake Heaven Recipe
Nutella
Hotdog slices

Procedure:
Mix pancake as per the recipe

Chocolate sandwich
Fill in half of the waffle crevices. Lift off cooked waffles. Generously spread nutella and place other half on top. Secure with toothpick.

Hotdog waffles
Place hotdog slice on crevice. Fill remaining space with pancake mixture. Lift carefully and voila, you have waffles with hotdog peeking out.

Enjoy!
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Spinach, Mushroom and Cheese Frittata

2/26/2012

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Italians... the epicurean gods and goddesses... first off, you can pronounce their words like an authentic Italian,,, say them the way you see them... I think the simple philosophy is very much well adapted with the way they create food.

It doesn't have to be complex to taste great, I love it! 

Frittata can be your breakfast, your in between snacks or even in a party platter as one of the tapas. What's not to love!?

Tip 1: if you are going to substitute dried leaves instead of fresh oregano or basil, keep in mind that dried ones are twice stronger in flavour so you'll cut the amount to half.

Ingredients:
2 tablespoons olive oil
250 grams mushrooms, sliced thinly
100 grams swiss brown mushrooms, sliced thinly
1 medium brown onion, chopped finely
1 clove garlic, crushed
100 grams baby spinach, shredded finely
6 large eggs
1/2 cup cream
1 tablespoon finely shredded basil
2 teaspoons finely chopped fresh oregano
1/2 cup finely grated parmesan cheese
1/2 teaspoon cracked black pepper

Serves 16

Directions:
Preheat oven to 350F.

Oil deep 19cm-square cake pan, line base with baking paper

Heat oil in large frying pan; cook mushrooms, stirring, until browned lightly. Add onion and garlic; cook, stirring, until onion is soft.

Add spinach, cook, stir until it's wilted. Cool 3 minutes.

Whisk eggs and cream in a large bowl until well combined. 

Stir in mushroom mixture and remaining ingredients.

Pour mixture into prepared pan; bake for 25 minutes or until light browned and set.

Cool in pan for 10 minutes. 

Cut into 16 squares. Serve warm or cold.

Enjoy with wine, alone or with someone... celebrate food! 

-Acoustic Chef - cookin' one tune at a time!
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Scrambled Egg and Cheese

2/23/2012

0 Comments

 
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Breakfast is the most important meal of any day... guess that doesn't apply to me, every meal feels equally important in my tummy. That's why I love this very easy recipe... it's hubby's and we pretty much have this for breakfast, as an in between munch or midnight snack.

So easy and oh so yummy!

Tip 1: I would advice you not to add any salt and pepper. Your cheese will add the saltiness you need. And since, this is a delicate concoction, adding pepper will sharpen the taste, but hey, experiment! Add whatever you want  but I suggest you try the unadulterated version first.
Tip 2: I like my eggs a bit runny, if you like a drier version, just keep the pan on the heat longer until you're happy with the texture.

Ingredients:
2 eggs
1/4 cup cheddar cheese, shredded
1 tablespoon milk

Makes one serving

Directions:
Heat a small frying pan.

Beat the eggs in a small bowl. Mix cheese and milk to the eggs.

Cook the mixture in the pan and fluff continuously. Once it starts to dry out, take it off the heat and continue fluffing until it cooks the way you want it.

Serve it hot with toasted bread on the side and voila! You have a melt-in-the-mouth scrambled egg and cheese.

Enjoy!

-AcousticChef - cookin' one tune at a time!
0 Comments

Pancake Heaven

2/18/2012

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Yes, it's so convenient to just buy a box of ready-to-mix pancakes but it is sooooo satisfying to know you made something from scratch and your love ones asking for more.

My kids love every morsel of these giant fluffy babies and my hubby ate breakfast, a once in a blue moon occurrence.

The best part of these pancake recipe is that, it's so wickedly easy and you can serve it with so many delicious choices.

Tip 1: Because this has baking soda in it, the batter mixture is not something to keep for later use, it's advisable to use it within the hour the wet and dry mixture were combined.
Tip 2: Serve the pancakes warm enough for the butter to melt on top. Keep a plate warm in the oven and every pancake you finished cooking until it's ready for serving.
Tip 3: Be playful, serve this with whipped cream, fresh fruits, syrup, chocolate, whatever you feel like.
Tip 4: Double the quantities for more pancakes.

Ingredients:
3/4 cup milk
2 tablespoons white vinegar
1 cup all purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
butter knobs (to grease your pan)


Serves 4

Direction:

Warm your oven up and place a plate inside, ready for your finished pancakes.

Combine milk and vinegar and leave for five minutes to create a sour milk mixture.

Combine all the dry ingredients in a medium size bowl, (ingredients 3-7).

Whisk the egg and butter into the soured milk.

Add dry to the wet mixture, whisking until all the lumps are gone.

Heat a large skillet, melt a knob of butter and pour 1/4 cup batter onto the pan. Pour more than 2-3 servings if there is enough space.

Once bubbles appear on the surface, flip your pancake and cook until the bottom part is golden brown.

Serve 3 to 4 stacks of pancake on one plate, just enough that you won't feel cheated but also enough that you won't waste left-over. Top your tower with a knob of butter, drizzle with pancake syrup or maple syrup if you have.

Add fried bacon slices on the side and syruped strawberry on the other and you have a brunch that will wow anyone.

Syruped Strawberry recipe (click here)

Related Post: America's Sweethearts - Pancake Scene
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English Pancakes

7/24/2011

1 Comment

 
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Until recently, I thought there are only 2 types of pancakes, the American ones, fluffy, thick, stackable, not sweet so you eat it with maple syrup or honey. The other one is what I got used to back home, comes in a box, a bit too sweet,  you don't need syrup to go with it at all!

Then, I was watching Masterchef Australia Season 2 when one of the challenge is making proper English Pancakes and how different it was from the American ones.  I felt intrigued but still don't know how it can be any different.

Then I thought, why the heck not? I'm pretty sure the four of us can finish a whole batch, regardless of how it taste. It's pancake! How can anyone go wrong with it?

I am forever converted. I consider English pancakes as the adult version of the usual pancakes I know of. It is a cross between French crepe and American pancake. Ingredients similar to Americans but the texture is closer to French's. It's like crepe but a teeny wee bit thicker.

I know I'm probably being melodramatic but English pancake seem to taste healthier. 

My kids still like their fluffy versions. They said they don't like my new version much but they don't mind eating it (same goes to any food I serve them). 

Tip 1: If you want your pancake less sweet, then just use 1 1/2 tablespoons sugar
Tip 2: Use an ice-cream scooper, regular size starts from 2 tbsps for a more even size and thickness
Tip 3: Spread your batter on the pan as thin as you want them.

Ingredients:
2 cups all-purpose flour
3 tablespoons extra-fine granulated sugar
pinch of salt
1 whole egg
2 egg yolks
2 1/2 cups milk
2 tablespoons vegetable oil, divided
60 grams unsalted butter

Choice of garnish, chocolate syrup or chips, icing sugar, lemons, oranges, strawberry, whip cream, roasted almond slivers, you name it. Whichever you want as toppings.

Makes 20 English pancakes

Procedures:
Whisk together, flour, sugar, salt, egg and egg yolks, milk and 1 tablespoon vegetable oil. Whisk until the mixture is lump-free.

Melt butter in a small saucepan until it is golden brown. Whisk it into the pancake mix.

Leave the batter to rest for about 15 minutes.

Heat a non-stick frying pan until hot, add the 1 tablespoon, tilting to grease the whole pan. Pour the excess oil into a small bowl for later use.

Pour 2-3 tablespoons of batter into the pan. When the underside is golden brown, flip it using a spatula. Few seconds and you can turn the pancake on a plate.

Repeat until there's no more batter. When you notice the pan getting dry, use the reserved oil to re-grease the pan by just a drop and spread around using the back of the spatula.

When finished, serve the pancakes straightaway with icing sugar sprinkled over it, and other garnishes you feel like having with your healthy English Pancake.

Be warned... 3 thin English pancakes is filling... don't be fooled by it's size!
1 Comment

Asian Fried Rice

10/16/2010

1 Comment

 
Picture
FV21-08-1010

I grew up eating rice every single possible meal. Don't get me wrong, I never get tired of it. It's like chips, wedges, mashed, boiled potatoes in the West. It's a staple on everyone's table.

Some wonder how we still don't seem to be on the heavy side after all those rice. Beats me, I have no answer.

Back home it's normally Garlic Fried Rice but I've decided to try Asian Fried Rice this time. I fell in love with it when I first tasted an authentic one in Hong Kong. Although it's a meal by itself, the taste is so adaptable that even if you eat it with another dish, it complements it instead of competes with it.

This took me 15 minutes, and yes, I'm on the mark :)

INGREDIENTS
3-4 cups of left over rice
3/4 cups chicken stock
1 ham steak (cut into cubes)
1/2 cup frozen peas (mixed veggies if you prefer)
3 eggs, lightly beaten
3 tablespoons canola oil or peanut oil
1 1/2 tablespoons Kikkoman soya sauce

Heat a teaspoon oil in a pan and cook scrambled eggs. Add peas and ham and fry for about 2 minutes then set aside.

Heat remaining oil into the pan or wok and add rice. Separate rice which are clamped together. Add chicken stock and let rice soak in it for a few seconds before stir frying.

Return the egg, veggie mixture and soy sauce. Stir fry until sauces and seasonings coats every morsel.

Serve on its own or with bacon, sausage, smoked fish or whichever left over food you feel like eating. Bon Appetit!
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Grand Marnier French Toast (My Version)

8/31/2010

0 Comments

 
Picture
FV02-02-0810

Original Recipe: Lorraine Vassalo
Ontario, Canada
Bon Appetit | Septemer 1995

I made two versions of this, one using french bread (the original version) and one using normal white bread (my version). So I served them both. My kids prefer the white bread though and they want the one without alcohol!

Tip 1: If you don't have half and half, make 1 cup by mixing 1 tablespoon melted butter and make up the remaining amount with milk.
Tip 2: The original version was double the amounts in this recipe, without bananas and chocolate syrup. Increase the ingredients as you require.
Tip 3: This is so easy to make that your kids will enjoy making this with you. My kids had a blast.

INGREDIENTS:
2 large eggs
6 tablespoons or 3/8 cup half and half
2 tablespoons or 1/8 cup Grand Marnier or other orange-flavoured liqueur or frozen orange juice concentrate, thawed
1 tablespoon sugar
1/2 tablespoon grated orange peel
1/4 teaspoon vanilla extract
9 3/4-in thick French Bread slices and 3 slices of White Bread

4 tablespoons (1/2 stick) butter
1/2 banana
Powdered sugar
Warm maple syrup
Serves 
3 decent-sized ones

This took me 30 minutes to make, so that's 15 minutes for you.

PROCEDURE:
Pre-heat oven to 350F. Place a baking sheet to warm up.

Whisk first 6 ingredients in a medium size bowl. Dip each bread slice into egg mixture and set aside. (Egg mixture can be prepared 1 day ahead). Pour remaining egg mixture on top of the bread and let it stand for 20 minutes. This will ensure you have a crispy outside and a pudding-like texture inside.
 
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bread slices to skillet and brown each side, about 2-3 minutes per side.

Transfer cooked toasts on the pan and keep it warm in the oven while you finish the next batch.

Repeat cooking with the remaining 2 tablespoons butter and bread slices.

Arrange toasts on plate one after another making a pyramid. Sift powdered sugar over it. Pour syrup and add sliced bananas on the side. Squeeze chocolate syrup on top of bananas and voila! You have a hill of yummy snow-covered breakfast with chocolate river on the side. :)

Acoustic Chef, cookin’ one tune at a time! 
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    Fave Recipes

    I'm No Chef but I love food like it's no one's business.

    I didn't know anything about cooking... frying an egg used to be a nightmare.. until I was forced to learn more... I had my first born... that's when my gastronomic journey started...

    Join me in my food quest.
    Laugh at my embarrassing moments.
    Share my triumphs.

    And if you're brave enough ... cook with me (ooooh scary!), virtually that is, and have the most enjoyable time!

    Welcome aboard
    fellow foodies!

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