Rice with luncheon meat,fried egg,baked minced meat beans and fried vegetables

I'm in one of my moods to cook a simple dish which I remember I always like to eat at those "champ fan" store.  It's really simple...just fried the luncheon meat, egg, vegetables and stir fry minced meat with baked beans.  It's really more homecooked then to eat out.  I love it!

A Simple Home Cooked Dinner

Didn't quite know what to cook on a Saturday evening (a rest day) and then I remember the blog I read at My Little Space:My Simple Rice Cooker Chicken Rice. 

I had half a chicken so I decided to cook this recipe and it turned out so simple and delicious.  Served with cucumber slices, chinese parsley, fried egg with long beans and mixed vegetable soup (with fish cake). 

Oh and I serve with chicken rice chili...so delicious and satisfying...:)

Fried Roll Fish Paste

What you need

• 500gms of fish paste
• green onion (cut)
• carrot (minced)
• foo chok (unsalted, flat)

What to do

• Mix fish paste with cut green onion and carrot
• Spread out the foo chok (need to wipe with a clean wet cloth for it to soften)
•  Spread the fish paste on the foo chok (evenly)
• Roll up the foo chok
• Add oil to a frying pan.  Fry the rolled foo chok on the heated pan (evenly).
• Remove from pan and gently roll it on kitchen towel.  This is to take away any excess oil.
• Once able, cut into pieces of 2cm each and serve with chili sauce. 

Plum sauce Chicken Drummet

What You Need:

• 8 pieces of chicken drummet
• One sliced medium onion
•  1 1/2 tbsp of plum sauce
• corn flour for coating
• 100ml of water
• oil for cooking
• 1 egg

Marinate

• salt
• pepper

What To Do:

• Marinade the drummets for 30 minutes
• Crack the egg in a bowl and mix with the marinated drummets.  
• Coat with flour and fry in pan till golden brown.  Set aside.
• Mix the plum sauce with water and one teaspoon of corn flour. 
• In the same pan, fry onion slices.  Add in the plum sauce mixture.  Stir till a bit thicken.
• Add chicken and coat it well with sauce.  Dish out and serve while it's hot.