Ingredients:
1 cup uncooked long grain white rice (washed)
1 cup tomato sauce
1 cup water (or chicken stock)
2 cloves garlic (minced it)
1/2 tsp McCormick garlic powder
1 tsp chilli powder
2 tbsp cooking oil
Method:
1. Heat pan with cooking oil.
2. Stirfry the garlic and add the rice.
3. Add the tomato sauce, water, garlic powder, and chilli powder. Mix well.
4. Reduce to low fire when it starts to boil. Cover with a lid, and simmer for around 15 mins.
(Timing may varies because of different stove & pot used.)
5. Turn off the fire, fluff the rice, and let it sit (covered) for another 5 to 10 mins.
Ingredients:
1 can corn (drain it)
1 tomato (abt 120g - diced it)
1 lime (the zest & the juice)
3 stalks green onions (chopped finely)
1 small bunch coriander (chopped finely)
1 onion (diced it) - optional
1/2 tsp McCormick black peppercorn
A pinch of salt
Method:
1. Combine all the ingredients and keep in fridge for at least 30 mins before serving it.
Note:
It is quite sour because I squeezed the juice from the whole lime, but I like it. If you don't like it so sour, squeeze half first to taste. You may want to add 1/2 tsp sugar to mix with the lime juice if you wish to.
Ingredients:
1 Fortune Egg Tofu (slice it into 8 to 10 pieces)
250 g minced meat (can be pork or chicken)
A clove of garlic (minced)
2 tsp black bean sauce
2 tsp light soya sauce
1 tsp sesame oil
1 cup chicken stock (can be homemade or store bought)
Mix 1/2 tbsp cornstarch with 1 tbsp water
Method:
1. Heat up the pan with 1 tbsp cooking oil.
2. Pan fry the egg tofu until both sides are brown. Set aside.
3. Add 1 tbsp cooking oil and fry the garlic.
4. Push the garlic aside and add the minced meat.
5. Fry them to about 80% cooked and add the black bean sauce, light soya sauce & sesame oil. Mix them well.
6. Add the chicken stock and the egg tofu. Cover the pan with a lid and simmer for 1-2 mins.
7. Add the cornstarch mixture, stir well and garnish with green onions.
8. Ready to be served.
