Korean Kimchi Fried Rice

I guess making kimchi fried rice is the next step after I made my version of fast kimchi.  I made some kimchi tofu soup with it already but my girls didn't quite fancy the sourish taste of the soup.  But how strange that they didn't complain about the kimchi fried rice but kinda liked it.  I added the kimchi into the Korean instant ramen that I prepared for us as well and they finished their noodles.  I later asked them don't they feel anything different with the soup base?  My elder did reply correctly that the soup base got a sourish taste to it because I added kimchi and she said it was not as delicious.  Hahaha...But they finished the noodle with the kimchi I added.  They sure don't like the fermented kimchi but not sure why they liked the kimchi fried rice and could tolerate the kimchi I secretly added into the ramen?  Regardless, I will still try to sneak in some kimchi into their diets.  Perhaps, I will try the kimchi fried cake next without telling them what it is and let them eat it.

Banh Mi Wanna Be (Vietnamese Baguette Sandwich)

The original Banh Mi uses French baguette because this is a fusion of French and Vietnamese cuisines.  However, for my home version, I just used the bread I have at home.  I never thought of making Banh Mi at home but it just so happen that I have all the ingredients at home and my girls loved it and I had to make lunch for them so I made this.

My friend introduced me to Banh Mi so I had a chance to try it.  If not, I would never thought of buying it to try.  The one I had was a lemongrass flavored chicken Banh Mi.  It had a yellow color sauce on it and pate along with sliced jalapeno, cucumber, cilantro and pickled radish and carrot on a French baguette.  The lemongrass chicken was surprisingly fragrant and it tasted delicious. 

Stir-Fried Baby Bok Choy

This is another easy stir-fried baby bok choy recipe.  Instead of par-boil it in water, I sometimes stir-fry it because I think it's easier and faster this way.  I just learned that this veggie is good for the eyes just like carrot.  So, for picky eater kids who don't like carrot, you can use this as a substitute.  And because it is like carrot, it is also better to stir-fry it in a little oil to bring out the nutrients.  How interesting eh!

Pumpkin Buns/ Bread

I have two cans of organic pumpkin puree waiting for me to use.  I always store some when it went on sales during Christmas holidays because I simply adore pumpkin cake.  However, since I have to make buns for our breakfast, I figure pumpkin buns would be a nice change from pumpkin cake since it's contained less fat and healthier.

I knew I bookmarked Lily's sandwich bread recipe a while ago but have yet to try it.  So, this was the best time to give it a try.  I actually over baked the buns because I was multitasking.  Nevertheless, the resulted buns were still soft.  A little harder crust on the outside but soft inside.  One can of pumpkin puree can make this twice.

I got the recipe from Lily's Wai Sek Hong:  Sandwich Bread.  Slightly changed it and made it into buns because it was easier for us to eat. 

My second batch of pumpkin buns with added black sesame seeds.

Watermelon Rind Fried Rice

Surprise, surprise, surprise!  Who could have thought this was possible?  I didn't; that's why I had to cook it to believe it.  This fried rice used the cold mixed watermelon rind that I posted earlier.  Got to say this fried rice was really interesting and it tasted pretty good too.  The cold mixed watermelon rind actually gave this fried rice its taste as it was flavorful.  All I used for this simple fried rice were eggs, soy sauce, cold white rice, white pepper, a little sugar and the cold mixed watermelon rind.  If you make the watermelon rind salad, save some to make this fried rice and see for yourself!

Spicy Tempeh

My version of spicy tempeh.  I used my homemade sambal tumis, if you don't have one, a great substitute would be the shrimp paste in soy bean oil and a little fish sauce.  When I made my sambal tumis, I made a bunch and freeze them in individual small size containers.  So, each time I only took out one container that usually lasted for a week or two, either in cooking or as a condiment.  This one definitely goes well with rice,  but might be too spicy for children.  My Edda loved the none-spicy version but won't touch this spicy one.  My hubby and elder daughter are not a fan of tempeh, but they would still eat it if I cook it. 

Picture of tempeh