Monday 20 April 2020

Mui Fan (烩饭)

Many are working from home during this Circuit Breaker period to ease the COVID-19 situation. One of my daily routine inlude thinking of "what's for today's lunch?"

Mui Fan (烩饭) is a quick and simple dish to whip up, and is also one that brings back much memories as this is one tze char dish that my late father used to order for dinner when I was young.
So...bon appetit!!
Mui Fan (烩饭)
serves 3
Part A
Cooked rice 

Part B
320ml chicken stock (I used 1/2 chicken cube seasoning with 320ml water)
1 tbspn oyster sauce
1 tbspn soy sauce
Pinch of salt
Dash of pepper

Part C
2 tbspn cooking oil
2 cloves minced or chopped garlic
Fish cake, sliced
Meatball, halved
Sliced fish or pork (I ommitted)

Part D
Vegetables of your choice
1 egg, slightly beaten
1 tbspn cornstarch mixed with some water

1. Scoop cooked rice onto plate and set aside.
2. Mix ingredirents in Part B in a bowl and set aside.

3. Heat up oil in frying pan or pot. Add in garlic and fry till fragrant.

4. Add in the rest of the ingredients in Part C and give it a good stir fry.

5. Add in vegetables and continue to stir fry.

6. Pour in the prepared seasoning in point 2.

7. Continue to stir and then stir in the beaten egg.

8. When done, lower the heat and thicken the sauce with the constarch mixed with some water.

9. Pour the ingredients and sauce over prepared plate of rice.
10. Enjoy!

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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