Long Bean Cabbage Rice

Evey guy has a fav mum-in-law (MIL) dish. My hubby's fav MIL dish is Long Bean Cabbage Rice. Infact, my dad likes my mum's Long Bean Cabbage Rice too. 

I do not really have the recipe, you know, as the expert says ... it's all "agar-agar" (estimate). 

And i've made a big mistake in the recipe below ... i'm confuse over light vs dark soya sauce ...

i've used 1.5 tablespoon of light soya sauce instead of 2 teaspoon of light soya sauce & 1 tablespoon of dark sauce.

Impact, damn salty ;) Seriously, till now, i still dunno the diff, gonna check with mummy this evening ... 

m sure she would burst out laughing

Here's my "agar-agar" recipe

Ingredients

• 2 cups rice pre-soaked for 30 minutes
• A bunch of long beans (cut to 2 inch lengths)
• A pack of belly pork (try to get the 3-layered pork, blanched)
• Garlic (sliced thinly)
• 2 tablespoons of cooking oil
• 2 cup of water

Seasoning

• 4 teaspoons salt
• 1/2 teaspoon white pepper powder
• 2 teaspoon light soya sauce
• 1 tablespoon dark soya sauce
  

Method

I'm probably the only werido, i use a scissors (with both hands in gloves) to cut the belly pork into small pieces & blanched it with boiling water. 

Heat oil in wok and fry garlic till golden brown. 

Add cooked belly pork till beginning to brown. Add long beans, cabbage & follow by pre-soaked rice. Add seasoning and stir well for 1 minute.

Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker and wait for it to cook automatically.

Chocolate Chip Crunchy Cookies

I have been spending lots of time baking recently. Came across a simple choco cookie & tried it out today ... viola ... it's simple & taste great.

Ingredients:

• 200g Butter, soften
• 200g Brown Sugar
• 2 Eggs, beaten
• 1 teaspoon Vanilla Essence
• 200g Chocolate Bits
• 30g Corn Flour
• 220g Top Flour or All Purpose Flour
• 3 teaspoon Baking Powder
• 1 teaspoon Salt
  

How to do it:

1. Preheat oven to 180C.
2. Cream butter and sugar till pale and creamy.
3. Add in eggs and vanilla essence and beat well.
4. Fold in shifted flour.
5. Fold in chocolate bits.
6. Scoop spoonfuls of mixture on tray lined with baking paper or pipe on baking paper.
   
7. Bake for 12 - 15 minutes, depending on size of cookie, until pale golden.
8. Cool completely on wire racks before storing in air-tight containers.
   

Note:
You can use Self-Raising Flour instead of All-Purpose Flour. Do not add Baking Powder and Salt if you are replacing the flour.