Tag Archives: healthy

Chinese Tiny Oyster Fried Rice

23 Nov

It’s never really my deal to eat chinese dried oysters. However, one day someone bought actually some over and elaborated how nice the dried oysters could be as ingredients for the ala ordinary Chinese Fried Rice. Having to keep them in the fridge for the longest time, I finally decided to give it a try.

The outcome? It was actually quite nice, maybe because I cook it myself. My hubby actually added some Tabasco sauce to it too. haha..

Did you know that oyster can boost the immune system response? The oyster accumulates zinc to much higher levels than any other animal known. It’s unbelievable. By the way, you should give it a try yourself, and here’s the recipe to share:

1 cup Wild Sarawak Rice, rinse & clean
3/4 cup White Rice, rinse & clean
12 Dry Oyster, rinse & clean
1 Onion, diced
1/2 Carrot, diced
8-10 French Beans, diced
1 red chili padi, removed seeds & sliced
1 Tbsp Sesame Oil
4 Tbsp Cooking Oil
2 Tbsp Soy Sauce
Salt & Pepper

1. Place 1 Tbsp cooking oil into pan and heat up using low-fire, put in the oyster to fry it and allows it to bring out the flavour and smell, add a pinch of salt. Off the fire, let cool down for about 2 minutes. Add in the rice into the pan, mixed together with the oyster. Then transfer it to rice cooker, add in 2 cups of water to cook the oyster rice.

2. Heat up a pan, add 3 Tbsp Cooking oil and 1 Tbsp Sesame oil into the cooking pan, heat it up using medium-fire for 2-3minutes. Follow by french bean, carrot onion, chili padi, soy sauce, salt and pepper. Stir fry all the ingredient for a minute or two.

3. Once the rice is cooked, place all the cook ingredients into the rice cooker. Mix it well. It’s ready to be serve. Yummy.

Note: You may use any kind of rice that you want, even Brown rice. It’s freestyle. Just cook the rice liked how you normally cook it and cook all other ingredients and mix it together. Have fun!

Winnie’s Lemony Herbs Baked Chicken with Vegetables

15 Nov

Lately, I was bored with regular rice with dishes. Hence, I went and check to ingredients made available in my refrigerator, thinking probably I can make something western for dinner instead. So, I found some chicken meat, lemon and dry herbs. So I came up with something tasty, flavour filled and yet, it spices up your senses  gradually. The taste? Well, it’s spicy, sour, sweet, salty…AND It’s yummy and healthy..

Now, let me share you, my very own ‘Winnie’s Baked Lemony Herbs Chicken with Vegetables’ recipe:


Part A – Seasoning: Mix the dry herbs all together in a bottle, shake it and spread it in a casserole dish
(You can put any herbs or spices available in your kitchen)
1 tsp Whole Rosemary
1 tsp Mixed Herbs
1 tsp Chili Flakes
1 tsp Black Pepper
1 tsp Parsley
1 tsp Pepper
1/2 tsp Salt

Part B – Seasoning: Mix all saucy seasoning together and apply it on the chicken.
1 Tbsp Tabasco sauce (Optional, if you like hot & spicy)
1 Tbsp Heinz Mustard Sauce
1 Tbsp Black Pepper Sauce

Part C:
2 whole chicken thighs; cut in big pieces, remove excess fat, wipe dry with kitchen tissue
1 Lemon, squeeze lemon juice into the casserole dish
1/4 cup Red Wine
10 Cherry Tomatoes, cut “X”
1 Carrot, sliced
1 Medium-sized Onion, diced
12 cloves Garlic, cut halve
Aluminium Foil

(Illustration above for method number 2)

1. Preheat the oven at temperature of 180°C.
2. First, spread the part A seasoning into casserole dish.
3. Then, place the chicken into the casserole dish and make sure the seasoning is covered with the chicken. Next, put together the tomatoes, carrot, onion, garlic all around the chicken.
4. Brush the part B seasoning onto the chicken.
5. Pour in the squeezed lemon juice and red wine to cover half of the chicken
6. Cover the casserole dish with aluminium foil and cook in the oven for 1 hour.
7. Uncover and cook for a further 20 minutes to brown the chicken.
8. Serve with baked potatoes.
Freestyle: You may served with mashed potatoes, pasta, rice.

Place the potatoes into the zipper bag and mix with the seasoning & baked it for 20mins. (Ingredients: Olive oil, 1 tsp Flour, Cajun spices, Parsley, Salt and Black Pepper)

Note: This recipe serves 2 pax.

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