Cooking a Dinner

For every dinner I cooked I always planned ahead. Time is an essence when you are cold and hungry. Yesterday dinner was steamed fish and Pak Choy in creamy eggs sauce.

To save some time, I steamed the fish in the rice cooker when cooking rice at the same time. And while the rice and fish are cooking, I prepared the vegetable. I guess I do not need to tell you how to cook the rice in the rice cooker.

Steam Fish

Ingredient:

A piece of fish fillet (make sure fish is at room temperature. If the fillet is thick, crisscross cut the fish otherwise fish will not be fully cooked)

1½ thumb length ginger (finely chopped)

2 stalk spring onions (finely chopped)

2 teaspoon sesame oil

A pinch or two of salt (subject to yr taste)

Method:

Season the fish with a pinch of salt.

Place fish in a small container (make sure the container is not to wide or too deep and unable to fit into the rice cooker and steamer with the lid close).

Place steamer over rice cooker and place the container with the fish on it.

Garnish fish with the finely chopped ginger, spring onion and oil.

Close the lid and cook rice as you normally do.

When rice is cooked, leave fish in the rice cooker to keep warm until you are ready to eat.

Pak Choy in Creamy Egg Sauce

Ingredient:

10 – 12 leaves of small Pak Choy cut into chunky pieces

2 Pips finely chopped Garlic

1½ table spoon oil (You may use more if you desire)

2 Eggs

½ teaspoon Soya Sauce

½ Salt (subject to your taste)

½ teaspoon Pepper

1 teaspoon corn flour mixed and dilute with ¼ cup of water

Method:

Combine and beat eggs with Soya Sauce, Salt and pepper. Leave aside.

Heat oil in a pan and fry garlic.

Throw in Pak Choy when garlic is golden brown and give it a quick stir fry. Cook longer if you desire.

Remove Pak Choy into a plate. Leave the sauce in the pan. If there is not enough sauce add about ½ cup of water and bring to boil.

Add corn flour mix into the sauce.

Pour in egg mixture and stir.

Remove from stove as soon as it thickened and pour over the Pak Choy. Do not over cook the egg sauce.

Serve while it is hot.