Welcome to the first post at my new address!
My migration process to this new site felt strangely similar to what I had experienced when I shifted into my new apartment almost 7 years ago. After deciding on the address, I then started working on the ‘floor plan’ of the website, doodling for months, deciding on the colour scheme, layout and design flow. The ‘construction phase’ itself took another few weeks and when it was time to ‘move’ , I remember feeling the sense of anxiety over possible missing baggage. Unlike my own physical move 7 years ago, when I had little baggage, this migration came with an archive (not quite terribly large, but enough to make me dread) which I had to manually reformat for the new layout. .. And just like moving into a new place, I have not finished unpacking, I am taking my time and still sorting things out…. So if you do encounter glitches, please bear with me and drop me note…. and be sure to subscribe to my RSS feed.
As expected, nobody is in the mood to fuss over food on moving day… the fuss comes during house-warming day…
Fried rice is one of those Asian dishes which entails little skill and reference. One can prepare a fried rice dish with almost any ingredient one can get their hands on. This recipe is prepared with the good old trusted SPAM and Parboiled Rice. Despite what some may say, I would gladly go on record here to admit that I think SPAM or Luncheon Meat (as we are more familiar with in Asia), is possibly the best canned food ever invented! We used to eat this with almost everything when we were young – spotting these pan fried slices of preserved meat at the lunch/dinner table is reason enough to rejoice. Now? Being more conscious of the high salt level and dubious meat parts that fill these cans, I probably only buy 2 cans of Luncheon meat per year.
Parboiled rice, on the other hand is a good eating habit I have acquired recently. Due to my mother’s diabetic condition, our family have phased out normal rice years ago. We’ve stocked up on Brown Rice , switched to Basmati and now started to eat Parboiled Rice. Parboiling, for those who may not know, is a process of soaking and pressure-steaming rice in the hull. It has the nutritional content of almost 80% that of brown rice and is more palatable than brown rice. What is more important for diabetic patients is that it has a lower glycemic index than normal white rice – resulting in lower rise in blood glucose.
As Parboiled rice is drier and less starchy, I personally feel that they are perfect for fried rice as one of the key success for fried rice (by Chinese definition) is to ensure that the rice stays loose and not clumped together.
For this recipe , I have added a little curry powder and tomato ketchup to heighten the flavour – paired with the hot and spicy flavour SPAM, this turned out to be one of the most tasty fried rice dish I have ever cooked.
- 180g SPAM, diced
- 2 Eggs, beaten with a dash of salt and pepper
- 4 Stalks Spring onion, white part only,finely chopped
- 3 Tbsp Canned green peas
- 300g Cooked parboiled rice
- 2 tbsp Cooking oil
- 1 tsp Curry powder
- 2 tsp Tomato Ketchup
- 1 tsp Soya sauce
- Pinch Salt
- In a heated wok, add 1 tbsp cooking oil and swirl wok to coat evenly with oil.
- Add beaten egg and fry egg until half cooked. Remove half cooked eggs from wok and set aside.
- Add 1 tbsp of cooking oil and fry spring onions and SPAM.
- Add parboiled rice and continue to fry for 2 minutes (over medium high heat) until rice is loose. Add in half cooked eggs and green peas. Fry for another 1 minute and add in curry powder, ketchup, soya sauce and salt.
- Dish out and serve immediately while hot.