22/5/2015 Happy Friday ~

There is no water supply today in our house area, I have to use minimum water carefully.  Last night I have planned what shall I cook today,  therefore my cooking preparations this morning were very much easier.  Cook a pot of soup at the same time steaming rice in another pot, further oven baking the potato cups which I prepared last night....wow...3 cookings at the same time...phew~

Breakfast : baked eggplant with meat floss and cheese, soymilk oatmeal

Lunch and dinner : Fried salmon rice and Wai San Soup

Teatime: Potato egg muffin cups and mango yogurt

Salmon Fried Rice

Ingredients :

1/2 slice salmon

Some broccoli (diced)

2 cloves garlic (sliced)

4 pcs cooked chestnut

Dash of pepper

1/2 tsp liquid Amino 

Steps:

1) pan fry salmon with some oil till cooked

2) after cool down, remove fish bones by hand

3) heat wok with some oil, sautéed garlic till fragrant, add in broccoli and stir fry for 1 min.

4) add some water and liquid amino and continue stir frying 

5) add in the salmon and mix grains rice,  stir fry till well mix.

6) add in dash of pepper and done.

Potato egg muffin cups 

Ingredients :

1 medium size potato 

1 egg

1 tbsp full cream milk or any milk or water

2 brown button mushroom (diced)

Some broccoli (chopped finely)

Some grated cheddar cheese 

Dash of pepper powder 

Steps:

1) peel off potato skin, slice and steam for 10mins, use fork to press and mash. Scoop 3 tsp of the mashed potato into a silicone cup, press the potato evenly and firmly to the side of the cup. Continue with the remaining mashed potato till finish. Please make sure the thickness of potato cup is not too thin to avoid leakage. Bake the potato cups at preheated oven of 190'C for 15-18 mins. (I did this step one night before to save time, keep the baked potato cups in a zip lock bag and put in the fridge)

2) mix egg, broccoli,  milk, mushroom and dash of pepper together. Scoop the egg mixture into the potato cups till 90% full.

3) shredded cheddar cheese on top of the egg mixture.

4) bake the potato cups at 200'C for 15mins or till light golden brown 

Baked Eggplant 

Ingredients :

1 small size eggplant 

1 tbsp homemade meat floss

1 tbsp grated cheddar cheese 

Steps:

1) peel off the skin of eggplant (i reserved 10% of the skin at the base). Slice the eggplant without fully cut  (as per photo)

2) cook the eggplant in boiling water for 30 seconds 

3) insert the meat floss in between the sliced eggplant,  sprinkle the grated cheddar cheese on top of the eggplant 

4) bake at preheated oven of 180'C for 10-15mins or the cheese turns light golden brown