Yummy Indomie Mie Goreng Cabe Ijo & Other Sambal Ijo Recipes

My sis brought me this from Indonesia & I squealed with delight when I saw it!
I absolutely ADORE Indonesian style cabe ijo (green chilli) flavor profile, and I hardly find it in Hong Kong. That's why I got so excited when Indomie came up with mie goreng (my top favorite instant noodle) with this flavor. And finally, I've tried it!

Yeah yeah, my weekend breakfasts aren't exactly healthy. Weekends are dedicated for indulgence :D
Hmm... weekdays too T_T

My verdict, I tried it twice. The first time, I mixed everything from the packet, although I found it weird that the seasoning included sweet soy sauce (Indonesian sambal ijo flavor isn't normally sweet). It was good, but I'd prefer it without the sweet soy sauce. So the second time I tried it, I left out the sweet soy sauce and it was perfect! The "green chilli" flavors came through and I love love love it!

I had it with a fried egg, Indonesian style, crispy egg white, with still runny egg yolk.
Perfect.

I am not sure if it is available online, but here's how the packaging look like.


Hmmm, sometimes I miss sambal ijo flavors so much I cook stuff with sambal ijo flavors.
Here are some of the recipes:
Udang Goreng Sambal Ijo


Nasi Goreng Sambal Ijo

ENJOY!

Black Truffle Paste Fried Rice

My lazy Sunday lunch.
The lunch was a lazy type, but the day couldn't be further from a lazy day.

It was a crazy Sunday, as always.
- Helper's off
- Crying baby
- Crying baby who wouldn't stop crying
- SC claiming that he couldn't make the baby stop crying
- A small dinner gathering
- Multiple trips to supermarkets (I should've made a list!)
- No aircon until about 5.30pm (SC's energy saving/health policy, thank God our flat's pretty breezy)
- Sweaty chopping & cooking sessions
- A fun dinner
- Tiramisu making
- Good bad Sunday TV

I was trying to fit a homemade lunch in between, hence the lazy fried rice.
Recipe
(serves 2)
- 2 bowls of leftover rice (I use a mix of Japanese short grain & Chinese brown rice)
- 3 heaping teaspoons of black truffle pate (or more if you want)
- butter, olive oil, salt, pepper
Heat up butter and a bit of olive oil in a non stick frying pan, add rice, mix about and cook until heated through. Turn of the heat, add black truffle pate, mix well, season with salt and pepper, serve.

You can add shaved black truffle if you have some lying around (I obviously didn't), and you can serve this as a side dish of a meaty main course with salad.

Today is again a crazy Monday. I'll try to enjoy it.
Over and out.

Three Egg Fried Rice 三色蛋炒飯

What are the three types of egg in this fried rice? Normal, salted and century (thousand year) egg. I loved the idea the moment SC threw it at me. Why haven't I thought of this before? We went to the market to buy our eggs.

琴日放假冇乜野做, 見有好多食剩飯, SC就好creative咁Google有乜炒飯可以整啦. 揾吓揾吓揾到個三色蛋炒飯, 個名好似好有霸氣, 就試啦. 三色蛋包括, 皮蛋, 咸蛋, 同雞蛋.

You must've recognized the regular chicken egg, the black one's the salted egg, and the grainy one is the century/thousand year old egg.

中國人應該好熟三種蛋, 黑色隻係咸蛋, 外面有一粒粒隻係皮蛋, 肉色個隻唔使講, 大家都知係雞啦

They were cleaned and then boiled for about 10 minutes, starting from cold water to prevent from cracking.

清理好D黑色同一粒粒野, 就洗乾淨佢地, 放入室溫水煲10分鐘

They yolks look like this.

三個蛋黃都唔同架, 好得意

SC pointed out to me that before plastic bags were widely used in Hong Kong, sprigs of scallions from the wet market used to be tied up this way...

榮幸地今日去街市買䓤, 佢地冇比膠袋而比個好懷舊既咸水草我, 真環保

What else went into the fried rice apart from the three eggs?

除左蛋, 仲要蝦米, 䓤

We added dried shrimps and scallion.

Recipe

(serves 4)

Adapted from here

- 2 eggs (1 boiled, 1 beaten and seasoned, to be scrambled later)

- 1 salted egg, boiled

- 1 century/thousand year egg, boiled

- 3 sprigs of scallion, thinly chopped

- a handful of dried shrimps, soaked in water until softened, roughly chopped

- 4 servings of leftover rice

- vegetable oil, salt, pepper, sugar, fish sauce, chicken powder (optional)

食譜

(四人量)

- 兩隻蛋, 一隻烚熟, 一隻打散佢調味, 炒做蛋花

- 1 隻咸蛋, 烚熟

- 1 隻皮蛋, 烚熟

- 3 條䓤, 切碎

- 1 手咁多既蝦米, 用水浸軟(大概要浸2 個鐘), 切細佢

- 四人量既剩飯

- 油, 鹽, 胡椒, 糖, 魚露, 雞粉(自選)

Roughly chop the boiled three eggs, set aside. Saute dried shrimp chunks in hot oil, add scallion, add egg chunks, add rice, mix well, add beaten egg, scrambled, mix everything well, season with salt, pepper, sugar, chicken powder and fish sauce, serve hot.

將D蛋切粒, 備用. 炒香D蝦米同䓤, 加飯, 攪均, 加蛋, 攪均, 用油, 鹽, 胡椒, 糖, 魚露, 雞粉調味

Hmmm...eggy! :)

好蛋!

Tastifying A Bland Takeaway Fried Rice - 人生無take 2, 炒飯就有...XDDD

"When can I eat stuff like this, papa?"
"爸爸, 我叫時食得炒飯呀?:("

Remember the bland fried rice we had the other day?
大家仲記唔記得琴日Blog個齋鋪黃金炒飯?

It was so bland, we decided that there's no point wasting calories eating it, so we took it home.
因為個味太淡, 我地個日都冇乜點食, 打包返左屋企

And we tastified it.
炒飯有take 2開始

I added minced garlic, thinly sliced shallot, lots of minced pork (uh huh!), fish sauce, salt, and pepper, topped with crispy shallot...and...
我加左D蒜頭碎, 乾紅蔥, 好多好多豬肉碎(要同個廚講返對唔住, 我咁攪佢個飯XDD), 魚露, 鹽, 胡椒....


Hello, TASTY!
個take 2 左既炒飯即刻立體晒..

Nasi Goreng Rendang - Beef Rendang Fried Rice 印尼乾咖哩牛肉炒飯

If you want to enjoy rendang but can't be bothered to do the many hours of stewing the beef tender, grinding spices, etc etc etc...here's a quick and easy idea.
如果你想食乾咖哩牛肉, 但係又冇時間慢慢煮, 同將的材料切粒, 哩度就有一個超快既方法


This is starting to sound like an addiction eh? Turning stuff into fried rice. I am obsessed with it! But I can't help it. It's speedy, tasty, hearty and satisfying!
其實有乜容易過炒飯, 乜都放晒落去炒炒炒就係..唔使一樣一樣餸慢慢煮咁煩


Recipe
- 2 bowls of (ideally leftover) rice
- minced beef (use as much as you want until you reach the desired ratio of beef vs rice, I like my fried rice to have lots of meat. you can also use other kinds of meat)
- 1 clove garlic, minced
- 2 shallot, sliced thinly
- 1 chopped chilli
- 1 packet of rendang spice pack (I used Indofood), dissolved in a tiny bit of hot water
- a bit of cooking oil, pepper, salt
- freshly chopped coriander and crispy shallot as garnish (optional)
食譜
- 2 碗飯(最好就隔過夜, 容易炒D, 如果唔係會黏埋一齊)
-牛肉碎, 食幾多落幾多
-一塊蒜頭, 切細粒
-2個紅蔥頭切細片
-1隻辣椒, 切碎
-1包乾咖哩牛肉粉, 我用開哩隻 Indofood, 用熱水沖開左先
-油, 鹽, 胡椒
-新鮮芫茜同炸紅蔥頭乾(隨意)

Saute garlic, chilli, and shallot in a bit of cooking oil, add minced beef, add rendang seasoning, mix well, cook until the beef's done, add rice, mix well, adjust seasoning with more salt and pepper if necessary. Garnish and serve.

用小小油炒起D蒜頭, 紅蔥頭, 落牛肉碎, 落乾牛肉咖哩粉, 攪勻佢, 煮到D牛肉差唔多得就落埋D飯落去, 攪勻佢, 落D鹽同胡椒粉調味, 加返D綠色既野伴碟 (蔥/芫茜)

What else can I turn into fried rice?
仲有D咩可以愛黎整炒飯呢?

Shrimp Paste Fried Rice - This Ruined My Diet & Indo Food Styling

I should really be on diet...

...trying to lose baby weight and all...

But what a carb-loving girl to do when faced by a huge plate of delicious shrimp paste fried rice? It's carb-tastic! There was a huge wok of this fried rice, and if I went all the way, I think I could really finish the whole wok myself.

But I know I shouldn't, so I just ate half a wok ^_^'

If you grew up in Indonesia, you gotta remember the typical Indonesian food styling, especially for fried rice, which is "to arrange everything in circular order". I asked my helper to put the fried rice onto a plate and I told her that I was gonna take pictures of it.

She went all out.

See? Even the chicken frank pieces and chillies are arranged into circles.

Ahhhh...it makes me miss home.

Recipe
- 3 cups of rice, ideally left in the fridge overnight (you can obviously make less, we're just greedy)
- 2 cloves of garlic, minced
- 3 cloves of shallot, sliced thinly
- red and green chillies, chopped (adjust according to your heat tolerance)
- 3 chicken franks, sliced (you can replace this with any meat or seafood or skip it altogether)
- 3 eggs, beaten, fried and sliced (or you can mix the eggs into the fried rice instead of cooking them separately)

- shrimp paste (I used Lee Kum Kee), fish sauce, sugar, white pepper, oil

Saute garlic, shallot and chillies in hot oil until fragrant, add chicken franks, add shrimp paste (use sparingly, add bit by bit as it is a bit salty), add rice, season with a bit of fish sauce, a bit of sugar and white pepper, mix well, add sliced fried eggs, serve hot.

I wonder if pumping more milk could compensate this carb-madness afternoon?

Easy Side Dish- Mushroom, Garlic & Butter Rice

Just another easy peasy side dish I like to make when I'm not too lazy to make another one-pot-all-in-one dinner ;)

I normally serve this "fried rice" with a simple meat dish (that night, it was lamb chops grilled with garlic, butter and herbs), love the earthy, garlicky and buttery flavors.

Recipe
- a plate of rice (not too mushy, preferably overnight rice)
- a cup of mushroom of your choice (I used shimeji, because they're cute!)
- 2 cloves of garlic, minced
- butter, salt and pepper

Saute mushrooms and garlic in butter, add rice, season, mix well and serve.

Gosh I love one-liner recipes :D

Roast Duck Fried Rice

Got some leftover roast duck?

Too hard & dry to consume on its own?
Not enough for two?
Need a quick and tasty way out?
Make fried rice :D


Recipe
(serves two)
- 1.5 cup rice (I used leftover rice which had been in the fridge for one night)
- 2 cloves shallot, sliced thinly
- 1 sprig scallion, sliced thinly
- a few slices of roast duck, diced, remove excess fat, but leave some (I used leftover roast duck, but you can buy fresh)
- olive oil, fish sauce, white pepper

Saute shallot in a bit of hot olive oil, add diced duck, let cook a little to render some duck fat goodness, add rice, season with fish sauce and white pepper, mix well, add scallion, mix well, serve.

There's just no way it's not tasty :)

Corned Beef & Jalapeno Fried Rice

I grew up eating canned corned beef.
Fried with eggs, fried and served with potatoes, instant noodles, or (of course) rice.
It's the perfect non-porky alternative to luncheon meat/spam (another unhealthy processed meat product I absolutely love ^_^').

In Hong Kong, not surprisingly, canned corned beef isn't as popular as its porky cousin, luncheon meat.
It does get served in local cafes in the form of sandwiches or sometimes as savoury crepe filling...but I hardly see it used any other way.

Since I had half a small can leftover corned beef from the savoury bread pudding, I decided to make...fried rice :)

Super quick and easy for weekday dinners.

Recipe
- half a small can of corned beef (or more)
- 2 chicken franks, sliced (if I had a full can of corned beef, I don't think I needed the chicken franks)
- 1 cup rice, cooked, refrigerated overnight (I used a mix of white and brown rice, the brown rice has wonderful chewy texture, perfect for making fried rice)
- half yellow/red bell pepper, diced (for sweetness and the color looks pretty)
- 10 pieces of jalapeno from a jar (I used El Paso brand), diced (adjust if you find it too hot or not hot enough)
- olive oil, butter, salt, white pepper, Worcestershire sauce

Brown corned beef and sliced chicken franks with a bit of olive oil, add diced bell pepper, add a bit of butter, add rice, season with salt, pepper, a dash of worcestershire sauce and mix well, add diced jalapeno only at the end, mix well, serve hot.

Quick, easy, savoury, with a touch of sweetness from the peppers and a bit of tang from the jalapeno.

Now SC knows that corned beef can be used elsewhere other than in between two slices of bread ^_*

Teriyaki Grilled Steak and Fried Rice

"Hello, gorgeous."
"This seat taken?"

I am a snob.
I don't talk to vegetables.
Except when they're still alive in the form of plants, and I am desperately trying to keep them that way.

I just talk to hot pieces of meat, some cool seafood, dark chocolates, and sinful carbs.
Really good versions of the above would turn me into a complete slut...

...and I was totally throwing myself at this teriyaki marinated steak.

Don't even think about it. He is mine.

A hot piece of meat shall never be alone.
It needs a hot tasty carb.

Teriyaki Fried Rice

(serves two)
- 1 cup of rice (I used a mix of white and brown rice), cooked, refrigerated overnight
- 1 small clove of garlic, finely minced
- 2 cloves of shallot, thinly sliced
- 1 sprig of spring onion, chopped
- a little bit of olive oil, teriyaki sauce (Why haven't I bought and stock this in my kitchen earlier? So handy!)
Saute garlic and shallot in hot olive oil, add rice, mix about a little, spread rice thinly on frying pan, drizzle teriyaki sauce, mix well, taste, add chopped spring onion, mix well and serve with...

Teriyaki Grilled Steak

(serves two)
- 1 or 2 pc of steak of your choice
- teriyaki marinate/sauce
- brown sugar
- Japanese chilli powder mix
- a bit of olive oil for grilling

Rub steak with Japanese chilli powder mix and a bit of brown sugar, drizzle teriyaki sauce, let it marinate in the fridge, preferably overnight. Preheat oven to 200C. Heat up a frying pan. Drizzle steak with a bit of olive oil. Place steak on hot pan. for this thickness (about 2cm thick), reduce heat to medium, I grilled it for about 1 minute each side, just to get it browned, and transferred it to oven for about 3 minutes. Let the meat rest for a bit in a warm place, cut into thick chunks and serve with fried rice.

Please excuse me while I lick the steak juices off the plate.

Easy & Refreshing Pineapple Fried Rice - for You, on the Other Side of the Globe

Clad in my turtle necks, jackets, scarves, tights and boots (Oh, lighten up, Hong Kong! It's only 12C!)...braving the chilly breeze as I pranched from Central to Admiralty for my lunch time stroll after devouring my lousy microwaved lunch box, I couldn't help but think of those who are currently sweating profusely in 30something degrees Celcius heat.

So, here's something easy and refreshing for those who are on the other side of the globe.

Ingredients
- 1 cup of rice (I used a mix of white and brown rice, chewy, perfect for fried rice), cooked and refrigerated overnight
- 1 cup of pineapple chunks (fresh is best, canned works too), if you're using canned pineapple, drain
- 2 cloves of garlic, finely chopped
- 2 cloves of shallot, thinly sliced
- 2 small red chilli, chopped (or adjust based on your heat tolerance)
- fish sauce, pepper, olive oil
- crispy shallot (easily found in major supermarkets in Hong Kong)
- a couple sprigs of fresh corriander, chopped

In a non stick pan, saute garlic, shallot and chilli in 1 tbsp of olive oil. Add pineapple chunks, add rice, season with fish sauce and pepper, mix well, taste and adjust seasoning if necessary. Add freshly chopped corriander, give it a quick mix, serve with crispy shallot.

Sweet, sour, savory, hearty...refreshing yumminess!

Now let me get back to shivering at work while you wipe sweat off your forehead and sip your pina colada.

Nasi Goreng Kunyit - Turmeric Fried Rice

My closest friends are well aware that I am a yellow freak.

I love everything yellow.
I can't get enough of yellows...
- on me (if you saw me buying another yellow top...just let me, it's my thing. get over it)
- at home (I had my study room painted bright yellow. I accessorized other rooms with yellows, I buy yellow flowers...yellow, yellow, yellow!)
- on my food too (lemon, bananas, egg yolk, golden brown fried foods, yellow curries and spices...yum!)

However, I don't do saffron (hello, expensive)...but I love poor man's saffron, turmeric.

It turns everything gloriously golden and appetizing, and I love its mild fragrance and flavor, especially when paired with its good spice friends, cumin and corriander seeds.

Use the flavor combo for curries, meat or vegetable dishes...but when in doubt....make fried rice, just like what I did.

Fried rice has been my easy way out these days.
Dump any lean meat, vegetables, aromatics and spices, mix them together with tiniest bit of oil in a non stick pan, and I got myself a quick, easy, tasty, spicy, super satisfying, hearty and healthy dinner.


Recipe
- 1 cup of rice (I use white and brown rice), cooked, refrigerated overnight
- 2 cloves of garlic, finely chopped
- 2 cloves shallot, thinly sliced
- 1 or 2 red chilli, chopped
- 1 green bell pepper, chopped into small bits
- any lean meat, cut into bite sized chunks (I used boneless, skinless chicken breast, half a pound)
- salt, pepper, sugar, ground corriander seeds, ground cumin, turmeric powder, 1 tsp olive oil, a couple dashes of fish sauce

In a non stick pan, saute garlic, shallot, and chilli in that tiny bit of olive oil. Add bell pepper chunks, add chicken, add rice, season with all the spices, taste until you reach the desired flavor balance. You should taste the salt, and the fragrance of all the spices, the color of your fried rice should be beautifully golden.

That reminds me, I don't have a yellow hand bag.
Let's go shopping.

Sweet Corn Fried Rice

Being a fanatic meat lover, I love my everything...meaty.

As in..."spaghetti bolognaise with more ground beef than pasta" or "can't see any lettuce in my chicken caesar salad as they are all covered with chicken pieces" or "BBQ pork rice with an extra side order of....another serving of BBQ pork". HAHA. Surely, you got the drift...and I surely love laughing at my own not-so-funny lame "jokes".

However, sous chef's health condition slapped this meat lover right on the flabby 'n chubby cheek. I need to reduce my overwhelming consumption of red meat (goodbye, Ms. can-eat-more-than-four-pieces-chicken-in-one-seating) and add more vegetables in his my our diet.

Thus, instead of chicken+bacon+sausages+mince meat fried rice, I made this...
Sweet Corn Fried Rice

While it may not be the healthiest option, but it is must better than my normal more-meat-than-rice variations.

Ingredients
- 3/4 cup of corn kernels, drained (if you have any leftover from a can, use it for another dish/add them into a soup)
- 1 cup rice, cooked, refrigerated overnight (I use a mix of short grain pearl rice and brown rice, they are wonderfully chewy and they separate themselves well, perfect for fried rice)
- 2 cloves garlic, minced finely
- 1 clove of shallot, sliced thinly
- a stalk of spring onion, chopped
- teeny tiny bit of olive oil, salt, black pepper, sugar

I used my new non stick, no chemical coating pan to minimise the use of oil (I added less than 1 tbsp olive oil, maybe just a teaspoon, simply to bring the fragrance and flavors of my aromatics). Saute garlic and shallot, add corn kernels, cook until some of them turned golden brown, add rice, mix well, add spring onion, mix well, season with salt, black pepper and sugar.

There will be a day when I cook fried rice with more veggie than rice...don't hold your breath though ^_^

Red and Brown Fried Rice with Chicken Franks

Initially, I typed "Easy" as the first word on the title of this post, but eventually changed my mind and deleted it.

To me, cooking a tasty fried rice is not at all easy. It's a gadzillion lightyears away from easy.

One of the biggest failures I had in the past was...not getting the rice right. I often ended up with fried rice which clumped together, their bond tighter than that of a stamp and an envelope, and mushier than most love declarations...

I've followed all the tips, including refrigerating the cooked rice overnight...and still, most of the time, I couldn't get it right.

Slowly, I've learnt more about fried rice and improved bit by bit.

New things I've learnt:
Greed isn't good
It is easier to handle a smaller batch than what I normally do...struggling to stir a heaping large batch of fried rice, sweat dripping into frying pan (it has similar effect to MSG/vinegar? Doesn't it?), ended up with a super sore right arm and unevenly flavored fried rice (A said tasty, B said salty, C said underseasoned)

Grain is great
Brown and red rice separate themselves well, like they're biggest enemies. The texture's wonderfully chewy, plus, they're healthy! I tried using them for fried rice...and my humbly simple chicken frank fried rice turned out fabulous!

Red and Brown Fried Rice with Chicken Franks

Recipe
(serves
- 1 cup of mixed rice (red and brown rice), cooked the night before, cooled down and refrigerate overnight
- 3 pieces of chicken franks or sausage of your choice, cut into 2-3 mm pieces
- 3 cloves of garlic, finely chopped
- 4 cloves of shallot, thinly sliced
- 3 small red chilli, thinly sliced (reduce/add or remove seeds to adjust level of heat)
- soy sauce, sweet soy sauce, ketchup, pepper, olive oil

In a bit of hot oil, brown the chicken frank pieces, then set aside. Saute garlic, shallot and chilli until fragrant, add chicken franks back, add rice bit by bit, mixing while adding, season with soy sauce, sweet soy sauce, ketchup and pepper, serve hot.

The fried rice made quite a satisfying weekend lunch. Spicy, tasty, chewy...
If only I could get my lazy ass to fry two eggs....it would've been perfect!

Tom Yum Fried Rice - Mix and Match

Just like how I love mixing and matching my clothes to create the perfect, unique, and fabulous outfit every day (at least that was what I hope to achieve, and the results...well, let's say that there were hits, and there certainly were many misses. Haha!), I love mixing and matching flavor too. I love cross-overs. I love doing savoury versions of sweet things, or Asian/Indonesianized pasta dishes, or dry versions of soupy things, (or vice versa) just like what I've done here.

Who doesn't love the wonderful flavors of Tom Yum? The fresh tang, the kicks from the heat, and super fragrant scent? It was love at first slurp. So, I've decided to use the wonderful flavors of Thai Tom Yum, on a fried rice dish. It's not rocket science difficult, as I always like easy-no-fuss-no-muss executions, and it's not exactly super creative, as I am sure everyone loves the flavors of tom yum on anything, but it surely was tasty!

Tom Yum Fried Rice

Recipe
(serves 4)
- 2 cups of rice, cooked the day before, refrigerate overnight
- 0.5 lb of shrimp, deshelled, deveined
- 0.5 lb minced meat
- a handful of straw mushrooms, halved or quartered
- 4 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 3 red chilli, thinly sliced
- juice of 1 lime, lime zest
- olive oil, fish sauce
- 2 packs of tomyum instant seasoning paste
- freshly chopped corriander for garnish (I didn't use it as SC is suddenly allergic to it)

Marinate shrimps and minced meat in lime juice, grated zest of 1 lime, and fish sauce, while preparing the other ingredients. Saute shrimps in hot oil until just cooked, set aside. Saute garlic, chilli, and onion in hot olive oil, add minced meat, add mushrooms, add tomyum seasoning paste, add rice (bit by bit) and mix well. Throw in shrimps, garnish with freshly chopped corriander.


I am submitting this for Masak Bareng (Cooking Together) Montly Event, the current theme is Fried Rice. Check out the site for more delicious fried rice creations.

Tom yum fried rice, fly me to carb heaven...up up up high...