Roti Prata

Though hubby was home this weekend but we were unable to really do something fun as a family as it is the last weekend that little one can spent the time doing last minute revision as well as getting composed.

Even though we spent time at home, we didn't really do full force revision as I didn't want her to be stressed out after all, there were lots of extra time from tuition this week as well.

Thus we rest and relax in between and doing things that were relaxing.  Like making Roti Prata and cooking Ipoh Hor Fun which my little girl has been requesting.

Actually I spent the last few nights watching YouTube on lots of How To.  One video caught my attention was How to flip a Roti Prata taken from ieatishootipost.  Dr Tay is really comprehensive and the instruction was detailed and with a video that I finds interesting.  Yes I am a visual person.  Words lost me most of the time.

So I went about gathering all the necessary ingredients.  Of course not the 25kg flour that he lugged home.  I substituted it with his recommendation.

Anyway, I don’t know what got into me but I somehow read the instruction wrongly.  Geesh, didn’t I say comprehensive and yet I made this blunder.  Of course I have to be blamed because I was way too eager to start off.  You see, my kiddos love Roti Prata!  I remembered my son ate this for the WHOLE year during his primary school days.

It is also this dish that he started picking up spicy food.

Now it is my girl’s turn.  She won’t touch anything spicy except those curries that come with Roti Prata.

Every Halloween, we will make a trip down to our favourite Roti Prata place after our trick or treat.  It is quite funny walking into the restaurant with those hideous make up and getting all the stares on my kiddos.  Anyway, this year, we won’t be able to do it as little one is having her tuition.  Pity but I guess we will have to move on from here.

So here I present you my home made Roti Prata with store bought Mutton Curry that is available near my place.  Actually I wasn't happy with the outcome last night and done another batch right after.   

Overall, I was able to achieve the crispy exterior except it is rather bland but once dipped with curry, it makes up for it.  After trying twice, my conclusion is that you got to stretch the dough really thin.   I was pretty clumsy with the flipping method and thus opted for the second recommendation that was the lay and stretch method.   Try to stretch it as much as possible and paying attention to the rim of the dough as tendency of leaving a thick "rim" if overlooked.  This will results in a dough like texture on the prata.   Personally I find that it helps with more oil so that it won't break that easily. 

Will I consider this a success?  Yes!  Next one I will try the tenderly version.  

Thanks Dr Tay for all your hard work in researching!

And as for dinner, we had Ipoh Hor Fun.  This dish definitely brought back fond memories of my childhood days living in the East.   Its sure been a long time since I last prepared this one dish meal.  The last time I cooked this was way back in 2005!   Gosh! that was long time ago.

Even though it is one of my favourite but I don't know why I hardly cooked this at home. 

I guess it must be good for my girl finished her dinner first!  (for she usually the last to finish).  Guess I should cook this more often from now on.  

Ipoh Hor Fun

What you need: 
Serve: 5

2 packet Hor Fun (rice noodle) 
4 chicken breast or tigh (steamed and shred) 
chicken broth  (I prepared it with two chicken breasts, four carcasses)

3/4 tbsp oyster sauce
2 tbsp light soya sauce 
1 tbsp dark soya sauce 
1 tbsp fish sauce

pepper 
2 tbsp potato starch 
Chye Sim

Braised Mushroom

Method:

Steam your chicken. Keep the juice from the chicken.  (I find this more flavourful than cooking it in the broth) 

Bring chicken broth, fish sauce, soya sauce, the juice from the steaming and pepper to a boil. Adjust the flavour to your liking.   Depending on how dark you prefer, add your dark soya sauce accordingly.  (Reserve two ladles full of stock for braising the mushroom).

After getting the taste right, mix the potato starch with water and slowly pour into your sauce, stirring constantly. 

The broth will thickens. I didn't like mine to be so starchy, so tune accordingly. 

Cook your noodle, pour the sauce over it and add the shredded chicken and vegetable

Serve with a dash of sambal chilli if you prefer it hot. 

 

 Braised mushroom

2 ladles of chicken stock

10 mushrooms (soaked, and sliced thinly)

1 piece of pork skin

Light Soya sauce

Dark soya sauce

Oyster sauce

Pepper

Method:

Put the above into a pot.  Fill with another cup of water and bring it to a boil.

 Season with soya sauce, dark soya sauce and oyster sauce to your liking.  Add pepper.

Slowly simmer for ½ hour till mushroom is soft.

*****************************
Source: ieatishootipost (please refer to Dr Tay's site for full demo on flipping the prata and as well as comprehensive understanding on how to make a good prata)

Crispy Roti Prata

What you need:

600g Plain Flour

300ml Water

1 tsp salt

1 tbsp sugar

1 tbsp Oil

1 egg

Method:

Mix liquid and whisk them well together.

Add in dry ingredients and mixed well.

Sit for 20 mins.

Knead for 10 min with 5 min interval on speed 2 in KA.  Repeat cycle if you wanted a softer dough.

Divide dough into balls (100g) each, making sure there isn’t any crack or fold lines. 

Oil the dough generously before placing them into a container to proof for 8 hours or more.

After proofing, place balled dough into a well oiled table top.  Flatten with your palm and do the lay and pull stretch method until you reached a very fine membrane looking dough.   Oil generously throughout process, making sure the rim of the dough is thinned out.

Once you reached that texture, fold the dough. (pls see Dr Tay’s video).

Heat frying pan with oil and pan fry till crisp.

Serve with your favourite curry.

Lor Mai Kai

Time flies, looking back, I have been into blogging since 2005 and had organised quite a few bloggers' get together.   I enjoyed tremendously in meeting bloggers that I have been following.   It is always nice to put a face to a blog that you have been visiting and broaden up our social circle, especially for homemakers.

The greatest joy is to have like minded people coming together to yak over meals that each prepared.  We brought to reality those yummy dishes that we drooled over while we blog hopped, we also share our kitchen experiences and knowledge with each other.  

This particular afternoon, the sharing was an eye opener for me.  I also get to learn more from others’ parenting journey.  The sharing is immensely enriching.  Thank you ladies! Next round, I will definitely organised one for us as well as for our kids. 

For this gathering, initially I wanted to cook curry but since I have been cooking curries for my previous parties, I should make some changes.

My little one had been eating Lor Mai Kai from school quite often.  She said it is the easiest as she need not have to queue long for her food during recess time. 

Since I have not venture into this type of recipe, I decided to give it a go.  I am please that I gotten good feedback from it.  Next round, I will not be too health conscience about it and add in a little chicken fats.  Guess no harm if it is not on a daily diet.

Thanks to YA for bringing home a bottle of this super hot chilli sauce from Sabah.  Luckily EN warned us about the potency of this sauce.  A very good compliment sauce to my lor mai kai!

Now let me share my lovely scrumptious feast I had this afternoon.

From ScrumPtious-FlaVours - Durian and Strawberry cream puff.  Totally to die for.




From Cook with No Books - Orr Nee.  One of my all time favourite Teochew dessert.



From 最爱的, this chocolate muffins is intense and delish!



From The Batter Baker - Coconut and Pineapple Cheesecake, after this one, I am now a coconut convert.



From Cosy Bake - Marble Cheese cake - Look pretty and taste good.



Thanks girls giving up your family time and spending the afternoon with me.  Also thanks for your generous flowers and gift. 

A wonderful afternoon I had.  Hope you did too. 

Lor Mai Kai (Steamed Chicken Glutinous Rice)

What you need:

1kg  chicken (best use chicken thigh, sliced into strips with skin on as it taste better)

Marinating sauce
2 tbsp oyster sauce
2 tsp Shao Xing wine
1 tsp dark soya sauce
2 tsp light soya sauce
1 tsp sesame oil
2 tbsp ginger juice
1 tsp pepper
1 tbsp corn flour

1 kg glutinous rice (washed and soaked overnight)

6 tbsp oil
50g dried mushroom (soaked till soft and sliced into strips)
10 shallots, sliced

3 tsp salt
1 tbsp dark soya sauce
1 1/2 tsp five spice powder (get from medical hall for better quality)

1 litre of water

Garnishing

red chillies
spring onions
fried shallots

Method:

Season chicken with marinating sauce for 1 hour or best overnight (chilled).

Fry sliced shallot with oil till brown and fragrant.  Remove but leave a little oil inside the wok.

Add in sliced mushroom and fry till fragrant.  Removed

Add in 2 tbsp shallot oil in the wok, and add in soak glutinous rice and mixed in the fried shallots.

Add in salt, dark soya and light soya sauce into the water.

Add in seasoned water into rice and gently mixed till shallots is well distributed.  Slowly simmer and kept stirring till water is reduced and rice is semi cooked.

Greased cup with oil and arrange chicken strips and mushroom to cover the base.  Next add in the glutinous rice.  

Using a gloved hand, firmly pressed the rice to the cups.  Make sure it is level.

Steam for 30min or till cooked.

Garnish and serve hot. 

Dry Mee Siam / Dry Chicken Curry /Sambal Udang

Hubby decided to have a potluck party for his club friends today.

Rewind to a week ago, he was excitedly telling me who and who will be coming. Unfortunately after that, he left town and only be back this afternoon.

So this poor wife (that is me) is wondering besides the Ngoh Hiang and Agar Agar, what dishes will the rest brings?

When man works, they don't go into details. They only work on the bigger pictures. Haiz…

To make matter worst, I had two cakes orders to fulfil this week. Didn't help that the weather had been really wet and for those who works on fondant will know how difficult and stressful it will become for one to work on?

Enough said, I am happy that the cakes are out of the house and now I can fully concentrate on getting the party rolling tonight.

Now the question still lingers, what will happen if no one is bringing in a main course right? So I decided better safe than sorry. I am going to at least provide main course for my guests.

I was contemplating between few dishes and finally decided that it will be easier to cook Dry Mee Siam, considering the short lead time I have on hand. Then again, I needed a reliable recipe so that I will not be a disgrace.

I was at wits till S came to the rescue; she forwarded me a Betty Saw's recipe (she had not tried it).

Next my kinder friend, GL told me her mom cooks a mean Dry Mee Siam. G's mom is a fantastic cook and looking at her recipe, it is way easier than Betty's as now I am really quite desperate for time.

Hubby commented that it tasted good.

I shall leave Betty's recipe on another day whereby I am not so short of time to experiment after all I love Mee Siam.

Being me, I am afraid that it won't be enough for the guests. So I added on Sambal Udang.

Cooking this reminds me of my mother in law's sambal udang. Hers is really good but getting a recipe from her is tough as she cooks by estimation. Even my sister in law can't attain that kind of standard.

Well, this still can't beat my mother in law's.  I think I will find a time to go to her house with my digital scale one of these days.

Next, I wonder whether anyone will be allergy to prawns. Seeing my dad's allergy reaction to prawns last year, now I am very sensitive to who I feed.

Chicken will be the safest choice and I opted for Dry Chicken Curry. hahaha...

another new recipes.

Verdict: The Dry Chicken Curry recipe that I took from Kitchen Tigress didn't turned out the same from what I saw in her blog.  

Firstly I had problem stirring in the thick paste with the chicken.   So in I added some water, still not very effective and in more water.  Actually I wasn't thinking well by then.  I should have added coconut milk instead of water.  

Overall, hubby felt that it is okay, taste wise is more towards Indian curry. Definitely not the kind that I was looking for.

So now I have provided the IMPROVED VERSION as below as I was harassed by her and no longer able to post my attempted recipe here.


Since my kiddos can't really eat spicy food, I cooked meatballs pasta for them.

(Photo to come later as the pasta is not done yet)

Thanks S and G's for the recipes!

Now everyone is happy.

The rain stopped but the haze is still not good but I am going to sit back and enjoy my company.

Happy Weekend everyone!  

P/S: This shows how deprived we are with spicy food since our last helper left. 

Dry chicken Curry

What you need:

600-800g of chicken, chopped (preferably drumsticks, thighs of chicken wings)

What you need for rempah:

Thumb knob of old ginger, peeled and sliced
8-10 shallots, peeled and sliced
2 cloves of garlic, peeled and slices
4 buah keras
3 tbsp meat curry powder (Babas Brand is preferred)
1-2 tbsp chili powder (Baba’s Brand is preferred)

Other condiments

½ tsp salt
1 tbsp sugar to taste (optional)
½ cup cooking oil
5-6 curry leaves
Water as needed

Method:

First blend buah keras, sliced old ginger, shallots and garlic in a food processor until a paste is obtained.

Next add meat curry powder and chili powder and mix well with the other ingredient paste.

To a mixing bowl, add chopped chicken pieces and curry paste. Add salt at this moment.

Rub each piece of chicken with paste until well coated.

Leave to marinate for at least 20 min.

To cook the dry chicken curry, first add cooking oil into a heated wok.

Add marinated chicken pieces into the wok and stir fry until the chicken skin starts to crisp up slightly.

Add water, 2-3 tbsp at a time, from the side of the wok and stir-fry until the chicken pieces are nicely cooked but yet still juicy. Take care not to add too much water at one go as the sauce should still remain dry and concentrated.

It should take around 20-30 min to cook depending on size of chicken pieces and also flame control.

Take a piece of chicken and poke with a skewer at the thickest part.

The chicken is ready when no blood is oozing out from it.

Add curry leaves and stir fry quickly for another 1-2 min for the leaves to release their aroma.

Adjust the taste of the thick curry sauce with more salt and sugar if necessary.

Skim off the red oil on the top of the sauce if necessary.

Dish and serve immediately with rice and other dishes.

****************************

Sambal Udang

Reference : Cooking for The President

What you need:

1kg of prawns, big or small to your preference

What you need for rempah

5-7 buah keras
4-5 large red chilies
10-15 dried chilies
15-20 shallots, peeled
½ tsp toasted belacan powder

Other Condiments

50g asam jawa, rubbed in 100ml water, drained to retain asam water only.
1-2 tbsp sugar
½ tsp salt
¼ cup cooking oil

Method:

First, soak the dried chilies in hot water until soften. Remove and discard the seeds and stalks.

Chop the red chilies into smaller segments. Retain the seeds if you prefer it more spicy.

Using a food processor, grind the rempah ingredients, starting with the hardest, i.e. buah keras, followed by peeled shallots, chopped red chilies, soaked dried chilies and finally toasted belacan powder until a paste is obtained.

Remove the shell and intestinal tracts of the prawns. Save the shells for other recipes which require a prawn stock.

To a heated wok, add cooking oil and fry the prawns until they just turned orange and begin to curl slightly. Do not overcook. Remove the prawns and set aside but keep the oil in the wok.

Add blended rempah ingredients and stir fry until the oil begans to separate from the rempah again. Add asam water and simmer until the sauce thickens considerably. Add salt and sugar to season.

Return the fried prawns to the cooked rempah and toss them quickly to coat well before dishing onto a plate.

Serve immediately with rice and other dishes.

Fish Noodle Soup

one dish meal from me.

This Sat, my girl has her tuition. My hubby and I discussed this before, and that we won't allow our kids to have tuition during weekend.

As weekends are precious for that is when my hubby will make attempt to be back after his business trip. So you can imagine how precious weekends are for us as a family.

Unfortunately, her school started Computer class which is compulsory for 4 consecutive Friday. Thus left with no choice at all, I had to move her Science tuition to a Sat morning. Luckily this tutor is flexible and also her classmates are nice to accommodate for this temporary change.

On Friday, I saw many people buying Batang fish as it was on offer, so I joined in the crowd as well, with the intention of having Fish Noodle Soup. mmmm now what is the other name for Batang?

I love fish noodle soup or fish soup with rice. I found a nice stall in Kovan when my girl started her Maths tuition. Simple, healthy and yet delicious! So I wanted to replicate this at home.

Another quick fixed lunch as I was able to prepare all ingredients before I left for my girl’s class.

I made the stock the night before. Yes I always have prepared stock and have them freeze. It really comes in handy, be it porridge, noodle soup or a stock base for dishes.

Sliced the fish and have it marinated, the rest of the ingredients are easy to put together.

Another easy One Dish Meal and yummy as well!

What you need:

Fish stock
Fish slices
Tomatoes
Tofu
Chinese Parsely
Salt, soya and pepper for taste

Method:

Marinate fish slices with sesame oil, pepper and soya sauce.

Bring a pot of water to a boil and add in noodle. Blanched and remove. Set aside.

Blanched Tofu. Set aside. You can blanch the tomatoes but I prefer raw.

Bring fish stock to a brisk boil.

Add in fish slices and bring to a cook. Fish will turned white.

Assembly

Place noodle into a bowl. Add in tofu, tomatoes and fish slices.

Pour broth over and garnish with parsely. S

Serve hot.

Crabmeat Fried Rice

With either just two or three people lunching in per week or when hubby is out of town, I usually enjoyed preparing one dish meal.

Another reason is also it is easier to feed my little one as she tends to eat slower than the rest of us or when I am out of time preparing a full meal.

I was thinking about crabmeat fried rice for a few days. Remember once there was this famous stall that sells S$12 for a plate of fried rice? I guess now the price could have already gone up 2 folds or more.

You won't catch me buying live crab and digging out the flesh as firstly, I can't tell whether fresh or not, secondly, killing it somehow needed a lot of courage.

So it is always the ready packed version if I needed crabmeat. The last time my experience wasn’t good. The meat was full of shells and it is really yucky eating it.

This time round, I bought crab leg instead. After thawed, I was a little worried that it is mushy and seriously my worry was unfounded.

For my Crabmeat fried rice was really good. Best of all, hubby stepped in after work and commented that something smelled good.

Yea, a brownie point for me!

Another busy Friday for me.

What you need:
Serve 5

Two packet of frozen crab legs, thawed
Sesame oil
Soya Sauce
Pepper
Egg, beaten
Overnight rice
Pea and corn (you can add other veggie)
Fish sauce
Soya sauce

Method:

Marinate thawed crab legs with sesame oil, soya sauce, pepper and set aside.

Heat wok well and add in oil. Sautee minced garlic till fragrant.

Add in rice and mix garlic well.

Add in beaten egg to coat rice.

Add in crab legs and corn mixed loosely with the rice.

Turn off heat and add in green pea.

Season to taste with either a dash of soya sauce or fish sauce.

Lup Cheong Fried Rice 腊肠抄饭/ Fresh Cane and water chestnut Drink （馬蹄竹蔗)

Once a week, we will have either Fried Rice or Bee Hoon Soup for lunch.

Personally, I love Fried Rice. I love the fact that it is easy to put together. Over the years, I am proud to say that I had learnt how to fry a good plate of Fried Rice. So let me present to you our lunch for today. Lup Cheong Fried Rice 腊肠抄饭.

Recently I was told that Fried Rice is actually classified as "heaty" food. Since it is starting to get really humid with the change in weather and topped off with consuming so much Lunar New Year goodies such as Bak Kwa. The Chinese believe we need to balance the yin and yang elements in our body.

Son also started his trice a week soccer training, I also noticed that not only is he really tanned now, he also looks heaty. His lips are constantly red and swollen. As usual, it takes so much effort just to coax him to drink plain water.

Thus I have been boiling herbal tea for the family. Saw fresh cane in the market and brew Fresh Cane and water chestnut Drink （馬蹄竹蔗）for us all.

I usually get the seller to shorten the cane for me so that it is fits nicely into a pot. Cane are really strong and needed a strong and sharp cleaver to do the job.

This drink can ease off the heatiness of our body and we love having it chilled.

What you need:
For 3 serving

2 stick of fresh cane
15 pcs fresh water chestnut
black sugar

Method

Brush and clean water chestnut well.

Chop the cane into shorter stick. Slit them.

Add 1.5 litre of water.

Boil for 1/2 hour and add black sugar (according to your sweetness level)

Serve either warm or chilled.

Work work work

I am still trying so hard to clean up the house, it seems like a never ending job. Having the kids around the house don't help at all because they are bored, they are listless and they messed up. Actually to be honest, a home without a helper makes me understand and trained my kids. They have been so dependent on the helper than they don't understand the meaning of tidiness, organise and independent! I have to admit that I am getting "old" or my physical strength will never be the same as before. I can't even complete mopping the house by myself. I needed my little prince to complete the task. Good news is the he is training to take more responsibility but bad news is I am disappointed in myself. Gone is the superwoman that "can't do" never exist in her dictionary. I am admitting defeat. Already mid week of December and I haven't even baked my Christmas Fruit cake. I am getting desperately low morale now. So cheering myself with a cup of Raspberry Smoothie. And here is yet another simple dinner of Buckwheat Vermicelli with Chicken Soup.

After a good break, I turned superwoman

We took our year end holiday earlier this year as we needed to be back before 26th November. It was an extremely good trip. As usual, we headed off to some destination that most tour company won't provide and we enjoyed it tremendously. At one stop, we even got upgraded to a suite. Though the kids can't take spicy, I am glad that we have enough adults to share the spicy dishes. In fact, I think I put on at least 2kg! This is definitely bad for my spine. LOLz. Good stuff must come to an end and reality bites. Just before I depart for my holiday, I sent my helper home after bearing with her bad attitude and poor performance for 15 months. My patience was wearing thin and I think I had enough. Unpacking 4 luggage and washing two weeks of clothing are not fun but it allows me to see how much damages the helper had created. My cleaning areas were in a mess. My washing machines is now seems slightly malfunction, clothe pegs seem to be "eaten up". My kids' clothing was brown and black due to improper scrubbing. In fact, on the surface, it seems to be done but if you see the grimes growing on the nooks and corners, you were be in shock. I saw plenty of ants but I can't locate the trail. I guess it is time to get some pellet to terminate these pests. After spending a week of washing, packing and cleaning, the kids' room and the hall are finally presentable enough to welcome guests. In between, I managed to complete two cupcake orders too. I must be out of my mind when I accepted the request! As for the reason why we came home early is because of son's PSLE result. Though he didn't perform up to our expectation, I couldn't complain much as he erased my worst fear of him going into Normal stream. We knew he could have done better, in fact, his form teacher thought that he will achieved higher marks but well the reality is he didn't. We had a tough time deciding on his Secondary school education, after consulting his school counsellor; we felt at ease that he will be at a safe and healthy environment for the next 4 years. Just before the trip, I had PW over for a baking session. My chiffon failed but I was glad that my cookies turned out well. Too bad, I didn't have time to take pictures but it was a good afternoon with her. I didn't get a chance to pick up my baking mood besides orders from Cupcake Fantasies. I was eager to bake a brownie but shelf the plan too. Though I didn't bake anything for the family but I definitely needed to feed them. Here is our simple dish of Crabmeat Fried Rice for our dinner. During our trip, this dish is also the top of mind for my hubby when we were ordering our meals. Blunder: Accidently added a little dark soya sauce and hence the rice wasn't white. Enjoy.

I am torn

Since the day that my boy gotten back his results, his dad has been giving him so many pep talks but seriously I really don't know how much that little one retained. He once was an accomplisher and suddenly he seems to be on ground level. Perhaps the reality struck and my hubby now realised that doing PSLE is not that easy. Anyway, I have now joined the bandwagon of having tutors now, feeding those blood suckers who charge S$50/hour and a minimum of 2 hours. In the past, tutors make up for no show lessons. Now the parents have to do that if the child is sick. We have to give another day for the replacement. Good money for these people as their terms is COD. Sometime I wonder whether there is a loop hole in this system. I doubt tutors are being taxed! For the future of my kid, I really have no choice. Now my little daughter is coaxing me to give her a tutor. Can you believe it? She thinks it is playground time. Anyway, now that I have a Maths tutor for him, I am still toying with having a Science tutor as well. The saddest part is that he is swimming around borderline pass for all three subjects. Should I be concern or should I give me another chance to proof himself. Boy I am torn. Was getting a little tension so I decided to cook something he likes. My kids love Western food much more than Asian. Having my helper's cooking for the last week or so, I guess it is enough. Despite all the coaching, she still has not made the mark yet. Haiz... I did a Prawn Tempura, Mushroom Tempura as well as Carrot Tempura to go with my bowl of Udon. I couldn’t believe that my boy finished up his big bowl of Udon. I guess it must be nice. My tempura didn't look appetising at all thus I still need improvement on it.

Kimchi fried Rice

I am trying to clean up my house since our last party and it hasn't been really easy with the kids hanging around and me being still not in the pink of health. Guess age is catching up on me and I am totally deflated but what the heck, life still goes on. I am babysitting my niece and nephews as my sister and BIL went for a short hols. Having 4 kids in the house totally keeps you occupied!!! Since I need to finish up my loaf of bread. heheheh.... So decided to have Cinnamon French Toast for breakfast instead of packing them all and head out for breakfast.

 Hey thanks G for the inspiration. *wink*

 

 --------------
 I got another batch of kimchi and I needed to clear out the old ones. Since the last time I gave her a few packets, mom was so in love with it that she exactly called me to check whether I have finished mine. hmmmm.. wondering whether she wanted mine but was too shy to ask.

 Anyway, I intended to keep mine for my KimChi Fried Rice but never really got a chance to do it. Yes, this is another item from my long list of to try.

 

 Since I have no time to search for a recipe, this was just based on my memory to recall what ingredients were needed.

 Verdict: hubby said the kimchi tasted like a salted vegetable. So maybe should rename it to Salted vegetable fried rice. Nevertheless, it didn't taste that bad, will definitely try again.

  What you need

 2 - 3 cups cooked rice minced garlic
200g pork (cut into the strip)
100g kimchi (sliced thinly)
A dash of fish sauce

  Method

 Season pork with soya sauce and pepper 

Heat a little oil and fry pork till cook. Remove.

 Heat a little oil and sautee garlic till fragrant.

 Add rice and stir lightly.

 Add in pork and kimchi. Stir till evenly distributed.

 Season to taste.

 Serve hot.