Oh no! I did not mean to burn my new beloved blog. It’s young, barely growing and I’m killing it! No, it’s just that I’m joining in a one off event, thought up by Rachael at Fresh Approach Cooking, to let the world know how bad a photographer I am. But I guess you already know that judging from my previous pictures. Nevertheless, lets pretend those are not as bad to be in this entry.
The following not-so-kind-to-the-eyes-or-appetite picture will be featuring one of the food that I whipped up in the kitchen on spur of the moment and from inspirations and ideas I mixed and matched from everywhere. This particular one is about the current crave of Hong Kong food mania in Malaysia. You can see how greatly these Hong Kong ‘Char Chan Teng’, which is kinda like bistro ala HK style, had stormed Malaysia. It is really popular in HK and now it had spread over to our side, with adaptation of course. Recently, Babe in KL had just featured them, there are also few more outlets reviewed by Swee San from JustHeavenly and also at Yummy Corner.
As for me, I had only managed to try out and frequented two of the popular ones in Petaling Jaya area which is Kim Gary (both outlets in Midvalley, yeah I know that’s in KL but it is real close to PJ and I considered it in ‘my area’ too and also The Curve, ah, this is definitely superbly near as my condominium is right opposite it) and also Wong Kok Char Chan Teng (both One Utama and the outlet in SS2). If you’re not from Malaysia, PJ is an urban outskirt next to the famous KL town, where it’s younger in development. You can get more information on this wonderful town that I stayed in over at Wikitravel. If you do go over and read, I so happened to live in the northern “chunk” Damansara, as mentioned in there. Anyway, these restaurants are famous for the milk tea and also my all time favourite “Yin Yong” which is actually coffee and tea with milk, plus of course, the cheese baked rice. It is basically rice, with either chicken chop or fish fillet, topped with either tomato or sweet cream corn sauce and baked with cheese sprinkled on the top. Therefore, it is a basically a really simple dish to whip up with whatever you have in the refrigerator.
Alright, I have slide way out of topic. As I mentioned, this is a burning-my-blog event to disgust my reader. As after I came up with my concoction, which was on the spur to feed a hungry guy who just woke up from a deep sleep, I promptly serve him on the newspaper he was reading (if you look closely it is in the background) and had a quick snap with my poor quality digital camera plus bad lighting from my dining area, you get the idea how this is going to turn out. Well, I did not fuss to take a better picture when I saw my dear boy with a spoon on one hand and a fork on the other, looking wild eyed at the food with saliva dripping from his mouth (alright I might be exaggerating a little, ok, maybe a lot), and so I chuck the PDA away and let him dig into the food.
Well, so here goes to the ugliest food picture I have ever taken but yet given thumbs-up by a hungry guy (well, when you’re hungry, your thumb is bound to come up eh), but trust me, I tasted it and it can well fight those out there, except maybe a tad too sweet. (I’m such a food critic, *roll eyes).
My Version of Cheese Baked Rice with Chicken Fillet and Omelette in Tomato Pineapple Sauce
Phew, what a name. Anyway, here goes a really rough ‘guesstimation’ of my concoction as I just cooked it on a whim. Try it out at your own risk. But I believe you cannot go wrong with these as it is perfectly adaptable in anyway.
A palm size chicken fillet (chopped into pieces)
2 eggs (beaten)
Dash of soy sauce
Dash of fish sauce
Dash of Chinese Rice Wine
1 medium onion (chopped)
1 tomato (chopped)
Bout 3tbsp of tomato sauce
2 tbsp of pineapple juice (leftover from my pineapple tarts)
2 cups of cooked rice
1/4 cup of shredded mature cheddar cheese (or any cheese you prefer)
First, marinate the chicken fillets with soy sauce and fish sauce for about 10 minutes.
Then heat up non-stick pan with some olive oil.
Put in the marinated chicken fillets and pan fried still seared on the outside but still tender inside, it will further cook more when you bake it.
When it is nearly done, give a few good dash of Chinese rice wine for good flavour. Trust me, this is important.
Add another dash of OO, and fried your omelette with another good dash of soy sauce. Remove from pan.
Next, reuse the pan, if it is oily still, you do not need to add oil, if it is dry do so, and put in the onion. Sauté if for sometime till it is soft and a little caramelize.
Then stir in tomatoes and cook for another minute.
Add in tomato sauce and pineapple juice. Adjust to taste.
To assemble, simply scoop rice into whatever pan that is right, I do not have so I had used the bread pan instead (oh such shame), lined with foil.
Then spread half the fried chicken fillets over the rice, top with half the sauce.
Spread out remaining chicken fillets and top with the omelette.
Drown the top with remaining sauce and sprinkled with shredded cheese.
Bake in preheated oven at 250 degrees until the cheese is bubbly, melted and slightly browned here and there.
Serve 1 really hungry guy
Update: Thought my picture had ruined your upcoming meal? Think again and head on to Fresh Aprroach Cooking for more to “unwet” your appetite!