Posts tagged ‘ham’

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May 28, 2010

Fried Egg Over Ham, Cabbage & Rice

Ham, diverse and simple.
Paying attention.
Under the Egg.

Fried Egg Over Top.
Hello.
Doggy Spa Food.


The family dog is still with us this week. He’s a dear, keeping me company all the time. The boy is getting old and the family, including me, dotes on him just a little more these days.  Since I need some rice for my recipe below, I made a little extra for Pups to prepare some chicken and rice for him.  Call it his “spa” food since my house is the spa for him when his owners are away.

While Pups gets spa food, I am making a tribute to Chinese diner food. I love Chinese diner food. It’s the type of food that has no boundaries or rules in what you make. The combinations could seem odd at first but the first bite usually renders a long happy hum.  These laid-back dishes are usually low key and show off their intense but simple flavours.  Really, Chinese diner food is like any diner food. It’s comfort food, food for the soul, warmth for the tummy. On the other hand, diner food is a great way to clear out your fridge. Since I’ve got ½ a cabbage left, this recipe would be the easiest way to use it up.

Fried Egg Over Ham, Cabbage & Rice
Yields 2 servings. 

1 cup of lean ham, ½ inch cubes
2 large eggs
½ a cabbage, thinly sliced
4 cloves garlic, chopped
½ the juice of a lemon
½ cup chicken broth
3 tbsp light soy sauce
4 tbsp light cooking oil
1 cup of rice, steamed white or brown
Salt
Pepper
Sesame oil (optional)
Sriracha hot sauce (optional) 

Heat 2 tablespoons of oil in a large skillet over high heat.  Add the garlic and cook until the edges are brown. Add the cabbage and sauté for 2 minutes. Chicken broth and reduce. Add the lemon juice. Continue to stir the cabbage and reduce the liquid until evaporated. Add salt and pepper to taste. Set aside and cover with a lid to keep warm.

In a separate skillet, sauté the cubes of ham (no oil needed) for 5 minutes or until browned.  Set aside and cover with a lid to keep warm.

Heat 1 tablespoon of oil in a small skillet over high heat.  Crack one egg into the pan to fry. Cook until done at your preference (I recommend over-easy; about 1 minute per side).  Transfer the egg to a warm plate. Repeat with the second egg.

To plate, press half of the rice into the center of the plate. Pile a cup of cooked cabbage over top of the rice followed by half of the ham. Lay the fried egg over top of the ham and drizzle sesame oil over the egg. Serve this dish with some Sriracha hot sauce on the side.

Pups loved his spa food (last photo above). He inhaled it, as expected of most canine friends. After he was done his dinner, he came over and mooched for mine.

Posted in Dinner, Eat Cheap, Egg, Entrees, Lunch, Pork | 1 Comment »

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May 23, 2010

One Pan Bok Choy, Ham, Onions & Beans

Washing bok choy the right way.
One pan, fast and easy.
One pan to one bowl.


I love my new camera. Perhaps, subconsciously, I purchased one that has the word, “tough” in the model name itself hoping that a 2 storey drop to the cement ground may not affect it. That is wishful thinking though.

Despite all my efforts (and Chris’) to eat the fridge empty of the items that my mother so graciously pushed onto me, I am still left with quite a bit. Last night, I had to do something about that baby bok choy that would surely spoil in the next few days. The trick is that today, their stalks look plump and green but tomorrow they might turn yellow and mushy, you never know.

I desperately browsed the Internet and piled through some favourite sites and found this recipe as the base of last night’s inspiration. I skipped the croutons though and opted for a more reasonable dose of carbohydrates.  My version also has a touch of Asian to it with the dark soy and bok choy. I highly recommend drizzling some sesame oil over top when you are finished making this one-pan.

One Pan Bok Choy, Ham, Onions & Beans
Yields 3 servings.

4 cups Shanghai bok choy, washed & trimmed
1 medium onion, sliced length wise
4 cloves garlic, roughly chopped
1 can red beans (14oz), drained & rinsed
2 ½ cups ham, cut into ½ inch cubes
4 tbsp dark soy
¼ cup chicken broth
3 tbsp mirin (optional)
3 tbsp light cooking oil
Salt
Pepper
Sesame oil (optional)

Heat oil in a large skillet over high heat. Add the garlic and stir until the garlic is showing browned edges. Add the onion and stir until the onions begin to brown and soften. Add the ham and toss with the onions and garlic until the ham is browned. Add the soy and toss mixture until coated.

Turn the heat down to medium high. Add the bok choy and toss with the ham mixture until the bok choy begins to turn a bright green. Add the chicken broth and mirin and continue to toss until the bok choy leaves are just wilted but the stalks are still bright green. Add salt and pepper to taste. Add the beans and toss until warmed through. Remove from heat and serve in bowls as is or with rice.  Drizzle sesame oil over top for added flavour and aroma.

Posted in Eat Cheap, Entrees, Pork | Leave a Comment »

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