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The Secret to Perfect Homecooked Fried Rice + My Husband's Childhood Recipes

If there is one ultimate comfort food that instantly feels like home, it has to be a steaming plate of fried rice. But if you ask three different people how they cook it, you’ll probably get three completely different answers! In our household, fried rice isn't just a quick way to clear out the fridge, it's a trip down memory lane. Recently, my husband took over the wok to recreate two nostalgic fried rice recipes he grew up eating as a youngster, alongside our go-to classic version. Watching him cook reminded me that the best meals don’t require fancy ingredients; they just require a few time-tested techniques. Whether you're craving a rich, glossy Kicap Manis version or a classic shrimp stir-fry, here are the absolute must-do steps and golden rules from our kitchen to yours to ensure your fried rice turns out perfectly separate, fluffy, and packed with flavor every single time! 3 Different Recipes, 3 Different Colours of Fried Rice Master Tip #1: The Fried Rice Foundation...
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[RECIPE] Steamed Fish Fillet



[RECIPE PERFECT FOR 2]

I'm one that goes for discounts and offers in the supermarkets and every time I go Giant, I will look into the freezers for such deals. Frozen fish fillets always have great offers so how not to grab them home? Nowadays, seafood and fish are quite expensive (so are poultry) at wet markets so the cheaper option will be frozen ones (okay not all are cheap but keep your eyes open and you will find the best deal). And can be kept longer in the freezer if you don't cook often like us (we are weekend homecook). Whether it is meant for deep fry, bake or steam, the ingredients that we get for ourselves will always serve us in their very best way. 

Ingredients:

3 slices of fish fillet, slice into half

Preferred amount of salt, pepper and sesame oil 
(for seasoning, leave the seasoned fillet in the fridge for at least an hour or more before steaming)

Spring onions, chopped
(for garnishing)

Sauce:

Preferred amount of: soya bean paste, minced garlic, sugar, oyster sauce, chilli paste, chicken broth and mix well together. Do a taste test before adding more, if needed.

Method:

1. Turn on the heat and boil a suitable amount of water in the pot. Once the water is boiled, put in the seasoned fillets and steam for 10 mins. 

2. After 10 mins, bring out the plate and pour away the excess water from the steaming. Do not turn off the heat. Pour the sauce over the fillets and bring to steam for another 2-3 mins. 

3. Turn off the heat and garnish with spring onions.
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