For lazy days where I don't really feel like putting too much effort into preparing food, but still wish to enjoy a nice warm meal, I turn to my trusty old rice cooker. One pot rice cooker meals are so, so easy and so low maintenance. It literally consists of prepping simple ingredients, throwing everything into a pot and pressing a button! Very minimal effort required.
This is a simple mixed steamed rice recipe, lightly seasoned with soy sauce, mirin and sake. Feel free to switch up the vegetables you want to add and play around with flavours. For a simple meal, I tend to serve some plain blanched vegetables on the side. I hope you can try it out during your lazy days too. Enjoy!
I love having quinoa for days when rice and pasta can't seem to meet my "grains" satisfaction (yes, quinoa is a seed, however, the texture of quinoa is very similar to other grain food items and works great as a grain substitute). Sometimes I cook it plain and serve it in place of rice! It's a wonderful food, higher in fiber, protein, other minerals and nutrients than most cereal grains.
Anyway, to add a bit of an elevated take on your standard plain quinoa, I turn to this recipe. This recipe is super quick (can be made within 30 minutes) and easy to make. Try serving it alongside your favourite roasted meats (roasted lamb is amazing with this) or eat it on its own as a vegan, gluten-free dish. You can make a larger batch and refrigerate it for up to 3-5 days. Enjoy!
Okra is a wonderful vegetable that is really simple to make, packed with nutrients and very delicious. Mind you, there is a slight slimy texture to it that I understand isn't necessarily for anybody, but for those who haven't tried it before, I highly do recommend that you do and see for yourself what the buzz is all about!
The first time I had okra was in Japan, where it was served tempura style (fried in a light batter) and served with a sweet tempura dipping sauce. There were no additional seasonings and it was surprisingly wonderful!
That experience inspired me to make okra in a simple, delicate manner without too much seasonings going on to bring out the fresh flavours of the vegetable. Slime-y, but fresh and delicious. It sounds a bit gross, but I really do enjoy it! Here is a really simple but delicious recipe for how I like okra. Enjoy!
Happy New Year! I hope everyone had a wonderful holiday, filled with warmth and joy from being in the company of family and friends.
To start off the new year, here's yet another simple and quick take on a classic Chinese-inspired recipe - Mapo Tofu (麻婆豆腐). This is not your traditional Mapo Tofu recipe as I have vastly altered spice amounts (given that I am unable to tolerate high spice levels), and also adjusted the traditional ingredients ever so slightly to fit my tastes. This altered version provides a mildly spicy, slightly sweet and savory flavour that I prefer compared to the traditional full on "麻辣" (Spicy and Numbing) flavours.
It is a really good time-saving, delicious dish to go along with rice and is quite easy to make! Without further adieu, here we go - enjoy!
Coming from a Chinese family, tomato and egg stir-fry is a savory and sweet dish that I have eaten very often since I was a little child. It is a very common household dish in many Chinese families and as with most Chinese dishes, it goes great with rice. My mother used to prepare this for my sister and I quite often and it will always have a special place in my heart. The dish in essence is extremely simple and quick to make, with only tomatoes and scrambled eggs seasoned with a little bit of condiments.
Some households add additional ingredients to this stir-fry, a common example being Spam. I like mine without any additional ingredients. You can adjust the sweet and salty profile to your personal preference by adjusting the amount of salt and sugar; this is just how I like to prepare it. Enjoy!
Inspired by the aromatic flavours of the sage and fennel garlic paste in your traditional porchetta, here's a simple pork tenderloin recipe using the same flavours that can be completed in a little over 30 minutes. It is absolutely fail-safe and will come out delicious and succulent every time. You can serve this with a simple side salad and some mash or grains of your choice. Enjoy!
My husband and I fell sick a couple weeks ago, which sparked the occasion to make some comfort food while we're resting at home.
Congee, or rice porridge, is well known in the Chinese community for being the best 'sick' remedy. It's easy on the digestive system, which is perfect for when you are not feeling well and allows your body to absorb more nutrients from the ingredients. Best part, it is quite simple and low-maintenance to make, albeit a little time consuming. For the cooking vessel, either a large stainless steel, cast iron or ceramic pot will work. Enjoy!
Pan-fried fish is quite a common dish in Asian households. Especially smaller fish where you can fry it just enough that you can basically eat the fish whole, including the fins and bones, since it's so crispy!
Strolling along the frozen seafood aisle at my local Asian supermarket, I picked up a package of frozen yellow croakers. These are perfect for pan-frying and goes great with rice. This is another quick and easy recipe which can be prepared within 20-30 minutes, provided that the fish has been defrosted beforehand. Blanch (boil for a short period of time) some vegetables on the side and here's to another simple meal! Enjoy!
This recipe is inspired by a popular Chinese dish, dry-fry green beans with minced pork (in Chinese: 乾煸四季豆). As I was lacking the ground meat and all the other sauces required for the original dish in my pantry, I tried to recreate a simplified, vegetarian version with only a handful of ingredients. Savory and sweet, but without the heaviness of all the minced meat, I'm glad that it worked out pretty well! Enjoy!
Oyakodon, meaning 'parent and child rice bowl', is traditionally a Japanese style dish where chicken and egg (hence 'parent and child') are simmered with onions in a seasoned liquid. While the traditional method is delicious, here's my slightly-altered rendition of the dish where we add an additional step by browning the chicken first before simmering, producing a slightly richer flavour. Best part, you can make this in half an hour (provided you have cooked rice available). Enjoy!
Welcome to Simple Meals! My name is Celine.