Ingredients:
1 cup of cooked rice, 2 pieces of ginger (chopped)
100g of prawns (deveined and deshelled)
½ big onion (shredded), 10 pineapple cubes
2 tablespoon of mixed vegetables, 1 egg (beaten)
Seasoning:
1 tbsp of light soy sauce, ½ teaspoon of pepper
11/4 teaspoon of sugar, 1 tbsp of oil, 1 tbsp of tomyum paste
Garnishing:
1 green stalk of parsley, 2 tbsp chopped spring onion
Method:Season prawns with sugar in a medium-sized bowl.
Mix the cooked rice with seasonings (pepper, oil and light soya sauce and tomyum paste) together with the prawns in another medium-sized bowl.
Heat up the oil in a non-stick frying pan and fry the ginger with the shredded onion, do a small stir fry until fragrant.
Add in the mixed vegetables and prawns in the pan, and stir fry.
Pour in the all the seasoned rice into the pan and stir fry mixture with an egg.
Serve the fried rice in a square white plate garnished with a stalk of green parsley and sprinkled chopped spring onion for decoration.
(T & T for Food & Nutrition Project)
Showing posts with label Rice. Show all posts
Showing posts with label Rice. Show all posts
Saturday, August 30, 2008
Monday, June 23, 2008
Olive Leaves Fried Rice
Ingredients
900gm cooked rice (3 cup rice)
100 gm mixed veg.
80gm olive leaves (4 tbsp)
80gm dried shrimps (soaked for 20 mins, wash, drain dry)
40gm chopped garlic
150gm roasted pork (diced)
Seasoning sauce:
1 tsp salt
2 tsp light soya sauce
1 tbsp sesame oil
1 tbsp pepper powder
Garnishing:
3 stalks spring onion (diced)
2 red chillies (shredded)
Method:
1. Add seasoning sauce to the cooked rice & mix well.
2. Heat up 3 tbsp oil to fry dried shrimps until fragrant, add in chopped garlic to fry together, add in olive leaves, fry until fragrant.
3. Add in mixed veg., add in seasoned cooked rice to fry, until the rice jumping, add in charsiew to stir fry until well-mixed.
4. Off fire, garnish with chilli & spring onion to serve
(ref: Mdm Koh's restaurant cooking)
900gm cooked rice (3 cup rice)
100 gm mixed veg.
80gm olive leaves (4 tbsp)
80gm dried shrimps (soaked for 20 mins, wash, drain dry)
40gm chopped garlic
150gm roasted pork (diced)
Seasoning sauce:
1 tsp salt
2 tsp light soya sauce
1 tbsp sesame oil
1 tbsp pepper powder
Garnishing:
3 stalks spring onion (diced)
2 red chillies (shredded)
Method:
1. Add seasoning sauce to the cooked rice & mix well.
2. Heat up 3 tbsp oil to fry dried shrimps until fragrant, add in chopped garlic to fry together, add in olive leaves, fry until fragrant.
3. Add in mixed veg., add in seasoned cooked rice to fry, until the rice jumping, add in charsiew to stir fry until well-mixed.
4. Off fire, garnish with chilli & spring onion to serve
(ref: Mdm Koh's restaurant cooking)
Sunday, December 23, 2007
Fried Vegetable Rice (shanghai style)
Ingredients:
2 bowl of cooked rice
100gm of xiao pai chye (green vegetable)
100gm of honey baked ham
2 tsp salt
1/8 tsp pepper
Method:
1. Cut honey baked ham into small slices then into small cubes.
2. Wash & drain dry vegetables, cut off the end-stem, follow the stem line cut it into strips then into small pieces. Put aside.
3. Hot wok, add 1 tbsp oil, add in ham cubes to fry until fragrant then add in vegetables to fry until well mix.
4. Add in cooked rice, salt, pepper to stir fry until fragrant, if possible toss it well then ready to serve.
2 bowl of cooked rice
100gm of xiao pai chye (green vegetable)
100gm of honey baked ham
2 tsp salt
1/8 tsp pepper
Method:
1. Cut honey baked ham into small slices then into small cubes.
2. Wash & drain dry vegetables, cut off the end-stem, follow the stem line cut it into strips then into small pieces. Put aside.
3. Hot wok, add 1 tbsp oil, add in ham cubes to fry until fragrant then add in vegetables to fry until well mix.
4. Add in cooked rice, salt, pepper to stir fry until fragrant, if possible toss it well then ready to serve.
Thursday, July 26, 2007
Claypot Rice
Claypot Rice (10 person)
Ingredient
500gm rice
500gm chicken thighs (chop into bite-size)
2 pieces of lup cheong
50gm salted fish
12 pieces of dried mushroom (soak soft)
5 pieces shallots (cut into slices & fried)
3 pieces garlic (cut in slices & fried)
a few slices of ginger
Marinating sauce
1/2 tbsp dark soya sauce
1/2 tbsp oyster sauce
1/2 tbsp ginger wine (1/4 tsp wine, 1/4 tsp ginger juice)
1/2 tsp sugar
1 tbsp cornflour
1/8 tsp pepper
1/8 tsp sesame oil (put in last)
Seasoning sauce
1 tbsp shallot oil
4 tbsp thick dark soya sauce
1 tbsp oyster sauce
Method
1. Put some oil in the claypot, add slices of ginger to fry, until fragrant, add 500ml of water or chicken stock to boil, once it boil, add in rice then cover.
2. Until the rice almost going to dries up, add in seasoned chicken meat, lup cheong, salted fish & mushroom, let it simmer in low fire until cooked.
3. Off fire, let it covered up for abt 10 mins.
4. When serving, remove chicken meat, lup cheong, salted fish & mushroom, pour in the seasoning sauce onto the rice in the claypot, then mixed well, serve with chicken meat, lup cheong, salted fish & mushroom.
Ingredient
500gm rice
500gm chicken thighs (chop into bite-size)
2 pieces of lup cheong
50gm salted fish
12 pieces of dried mushroom (soak soft)
5 pieces shallots (cut into slices & fried)
3 pieces garlic (cut in slices & fried)
a few slices of ginger
Marinating sauce
1/2 tbsp dark soya sauce
1/2 tbsp oyster sauce
1/2 tbsp ginger wine (1/4 tsp wine, 1/4 tsp ginger juice)
1/2 tsp sugar
1 tbsp cornflour
1/8 tsp pepper
1/8 tsp sesame oil (put in last)
Seasoning sauce
1 tbsp shallot oil
4 tbsp thick dark soya sauce
1 tbsp oyster sauce
Method
1. Put some oil in the claypot, add slices of ginger to fry, until fragrant, add 500ml of water or chicken stock to boil, once it boil, add in rice then cover.
2. Until the rice almost going to dries up, add in seasoned chicken meat, lup cheong, salted fish & mushroom, let it simmer in low fire until cooked.
3. Off fire, let it covered up for abt 10 mins.
4. When serving, remove chicken meat, lup cheong, salted fish & mushroom, pour in the seasoning sauce onto the rice in the claypot, then mixed well, serve with chicken meat, lup cheong, salted fish & mushroom.
Saturday, July 15, 2006
Drunken Chicken, Braised Spare Ribs, Steam Rice with Lotus Leaf
Drunken Chicken
Ingredients
1.2kg chicken
1/4 bowl of Hua Tiao Wine
3/4 bowl of "Zhenshu Hung" wine
Stuffing chicken with:
2 stalks of spring onion
2 slices of ginger
Seasoning (for chicken)
3/4 tbsp salt
1 tbsp ginger juice (old ginger)
1 tbsp Hua Tiao wine
Method:
1. Wash and drain whole chicken. Prepare the seasoning into a bowl, stir until the salt is dissolved.
2. Once the chicken is drained dry, rub the seasoning all over the chicken, then let is set aside for 1 hour.
3. After 1 hour, stuff in the whole stalk of spring onion and ginger into chicken stomach.
4. Prepare the steamer, until it boiling hot, put the chicken to steam under high fire for 20 to 25 mins.
5. After 20 - 25 mins, let the chicken cool down, after that drain dry and cut into 4 portions.
6. Use the balance steaming chicken sauce to mix with 3/4 bowl of ZhenZhu wine & 1/4 bowl of huatiao wine, then pour it over the 4 portion of chicken, and let it soak then put them into the refrigerator for 1 day or overnite.
7. After 1 day, you will see the jelly surrounded the chicken.
8. Ready to serve as cold dish.
Braised Spare Ribs
Ingredient
1 kg spare ribs (soft bone xiao pai gu)
600gm spinach (big leaf kind)
5 slices of ginger
5 stalk of spring onion
5 pieces of garlic
5 pieces of small onion (shallot)
Seasoning (spare ribs)
6 tbsp of spinach juice
2 tbsp of light soya sauce
2 tbsp cornflour
Method
1. Wash the spinach, drain dry. Cut off the stem and pound it then squeeze out the juice for seasoning sauce.
2. Prepare the seasoning sauce in a bowl, then season the spare ribs for 1 hour.
3. After 1 hour, prepare the wok to be hot, then pour in 2 tbsp of oil to fry the seasoned spare ribs, fry until fragrant, about 30% cooked, when it turn slightly brown.
4. Sprinkle some huatiao around the side of the wok, then add garlic, ginger, shallot, 1 bowl (250ml) of water to fry a while, subequently add in 3 bowl of water.
5. Let the wok cook until boil, add 5 small rock sugar, 4 tbsp os "Zhenshu Hung" wine
then let it cook.
6. Put a few pieces of pork rib into 1.5L corning ware to cook awhile.
7. Then off the fire of the wok, then add the balance of pork rib into the corning ware to cook.
8. Use high fire to cook for 10 mins, then add the whole 5 stalk of spring onion.
9. After 10 mins, reduce to low fire, let it simmer for another 30 mins to 1 hour until the spare ribs is soft.
Steam Rice with Lotus Leaf
Ingredient
500gm Glutinous rice,
2 big yellow onion
70gm dried prawns (wash, soak & chop fine)
150gm chinese sausage (wash, remove skin, cut into cube)
2 pieces of lotus leaves (for wrapping rice)
2 eggs (for garnishing)
Seasoning
1 tsp salt
1 tsp sugar
1/2 tbsp light soya sauce
1/2 tbsp dark soya sauce,
1/2 tbsp sesame oil
1/4 tsp pepper
Method
1. Wash and soak glutinous rice, drain well, then add in 2 tbsp oil, 1 tsp salt, mix them well evenly, then let it steam for 45 min, under boiling water.
2. Put lotus leave to soak for 5 to 10 mins, then put in boiling water to boil for 5 to 10 mins, then wash and drain dry, use a dry cloth to clean it and keep it dry.
3. After 45 mins, the glutinious rice is cooked then set it aside.
4. Put 1 tbsp oil on the wok, to fry the beaten eggs into scramble eggs and remove.
5. Put 1 tbsp of oil, then put in chinese sausage to fry until fragrant, add onion, and dried prawns to fry until fragrant, keep on stirring.
6. Add in cooked glutinous rice to fry & stir well, fry until no lumpy, sprinkle some water as and when, until all loosen, while frying, add seasoning to fry.
7. Fry until all evenly mix, add in the scrambled eggs to fry, mix it well and remove.
8. Prepare a metal plate, then put the lotus leaf on the plate, with the sharp edge facing on the plate.
9. Put abt 2 lotus leaf then put in the fried glutinous rice then wrap it up, tighten it with toothpick, then bring to steam for 1 hour.
10. It will be ready to serve after 1 hour.
Sunday, May 21, 2006
Preparing Sushi Rice (Shari or Sushi Meshi)
Preparing Sushi Rice (Shari or Sushi Meshi)
(http://www.rain.org/~hutch/rice.html)
Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. Every recipe for sushi rice is different, but they all work. You might find a recipe on the bottle of rice vinegar, on the bag of rice, or on the package of nori.
Most recipes call for rinsing the raw rice until the water runs clear, but I often neglect this. The reason it is rinsed first is to remove talc from the rice. Most rice seems to be coated now with some sort of cereal starch, rather than talc, so rinsing could be omitted. They also suggest letting the rinsed rice drain in a colander, or zaru, for 30-60 minutes. It's up to you. Just promise me one thing -- that you will not use instant rice, converted rice, or brown rice. The rice you use should be short-grained rice, preferably Cal-Rose.
A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. Another book mentions adding water until it is one inch above the rice, but I would go with the one-to-one ratio. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. It is optional to add a piece of kombu to the water and rice while it is brought to a boil, then removed. Another option is to add a few drops of sake or mirin to the water, but it will make little difference when the vinegar is added afterward.
Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool. If you are keeping track of the terminology, a hangiri, handai, or sushi oke is a rice cooling tub, and a uchiwa is a rice cooling fan.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat.
(http://www.rain.org/~hutch/rice.html)
Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. Every recipe for sushi rice is different, but they all work. You might find a recipe on the bottle of rice vinegar, on the bag of rice, or on the package of nori.
Most recipes call for rinsing the raw rice until the water runs clear, but I often neglect this. The reason it is rinsed first is to remove talc from the rice. Most rice seems to be coated now with some sort of cereal starch, rather than talc, so rinsing could be omitted. They also suggest letting the rinsed rice drain in a colander, or zaru, for 30-60 minutes. It's up to you. Just promise me one thing -- that you will not use instant rice, converted rice, or brown rice. The rice you use should be short-grained rice, preferably Cal-Rose.
A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. Another book mentions adding water until it is one inch above the rice, but I would go with the one-to-one ratio. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. It is optional to add a piece of kombu to the water and rice while it is brought to a boil, then removed. Another option is to add a few drops of sake or mirin to the water, but it will make little difference when the vinegar is added afterward.
Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool. If you are keeping track of the terminology, a hangiri, handai, or sushi oke is a rice cooling tub, and a uchiwa is a rice cooling fan.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat.
Sushi Rice
Ingredient
3 cups of rice (cal-rose)
3 cups of water
1 pkt of nori, toasted seaweed sheets (10 pieces)
4 1/2 tbsp vinegar (mitsukan - for sushi seasoning)
1 tube of wasabi (japanese horseradish mustard)
Ingredients (cut into strip)
1 piece of kampyo (seasoned japanese gourd (dark yellow)
1 piece of kappa (European cucumber - yellow)
1 piece of zuuchini (Japanese cucumber - green)
2 pieces of japanese imitation crab sticks
2 pieces of carrot
Sushi egg
2 eggs
2 tbs sugar
1/4 tsp salt
2 tsp flour
Mix ingredients and fry in a big pan so that it's flat and thinish.
Cool, cut into strips and add to Sushi.
Prawn
300gm of prawn (de-shelled)
Devein the prawn, use a toothpick to poke inside the prawn, then send to cook in boiling water, once it turn red, put in soak water until cold. Cut the prawn into half, keep the prawn tail
Method (Preparing sushi rice)
1. Wash & drain rice, soak in water for 30 min.
2. After 30 min, bring the rice + water to steam for 15 mins.
3. After 15 mins, let it stand for 10 mins covered, after removing from heat.
4. Put the hot rice on a large tray, and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat. (http://www.rain.org/~hutch/rice.html)
5. for prawns - put rice on wet hand then put in plastic bag, squeeze it then become a bit oval shape, put wasabi on top, follows by prawn.
6. for wrapping - use roasted seaweed, see the shiny below, Place a square of plastic wrap on between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. (Washing a bamboo mat is NOT recommended, it warps when it dries.) Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are finished making several rolls and are ready to serve them, unwrap them and slice them witn moist knife.(http://www.rain.org/~hutch/hints.html)
7. Place the nori on a sheet of plastic wrap on top of the bamboo mat, to keep the ingredient and rice out of the mat. Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
8. Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces).
9. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.
10.The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).
3 cups of rice (cal-rose)
3 cups of water
1 pkt of nori, toasted seaweed sheets (10 pieces)
4 1/2 tbsp vinegar (mitsukan - for sushi seasoning)
1 tube of wasabi (japanese horseradish mustard)
Ingredients (cut into strip)
1 piece of kampyo (seasoned japanese gourd (dark yellow)
1 piece of kappa (European cucumber - yellow)
1 piece of zuuchini (Japanese cucumber - green)
2 pieces of japanese imitation crab sticks
2 pieces of carrot
Sushi egg
2 eggs
2 tbs sugar
1/4 tsp salt
2 tsp flour
Mix ingredients and fry in a big pan so that it's flat and thinish.
Cool, cut into strips and add to Sushi.
Prawn
300gm of prawn (de-shelled)
Devein the prawn, use a toothpick to poke inside the prawn, then send to cook in boiling water, once it turn red, put in soak water until cold. Cut the prawn into half, keep the prawn tail
Method (Preparing sushi rice)
1. Wash & drain rice, soak in water for 30 min.
2. After 30 min, bring the rice + water to steam for 15 mins.
3. After 15 mins, let it stand for 10 mins covered, after removing from heat.
4. Put the hot rice on a large tray, and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool.
If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything, and remove from heat. (http://www.rain.org/~hutch/rice.html)
5. for prawns - put rice on wet hand then put in plastic bag, squeeze it then become a bit oval shape, put wasabi on top, follows by prawn.
6. for wrapping - use roasted seaweed, see the shiny below, Place a square of plastic wrap on between the nori and the bamboo mat when making rolls. This will keep the rice and messy ingredients out of the mat and make it last longer. (Washing a bamboo mat is NOT recommended, it warps when it dries.) Peel the plastic wrap back with the mat as you roll. When you are finished, wrap the roll in the plastic wrap and put the roll in the refrigerator. When you are finished making several rolls and are ready to serve them, unwrap them and slice them witn moist knife.(http://www.rain.org/~hutch/hints.html)
7. Place the nori on a sheet of plastic wrap on top of the bamboo mat, to keep the ingredient and rice out of the mat. Slowly fold the mat over, tucking the end of the nori to start a roll. (Keep lifting up the mat and plastic wrap as you go.) Lessen the pressure slightly to straighten out the roll, if needed. Then continue rolling with medium pressure.
8. Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces).
9. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end.
10.The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice-side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find).
Friday, January 13, 2006
Fried Olive Rice & Fan Choy
Fried Olive Rice
Ingredient:
400gm rice (wash)
500ml water (2 1/2 cup)
300gm minced pork
2 tbsp oyster sauce
2 tsp sugar
1 tsp cornflour
1/8 tsp pepper
1 tsp sesame oil
10 nos. of choppped olive (remove seed & chop)
10 pieces of chopped garlic
10 pieces of chopped chilli (remove seeds)
150gm of chopped vegetable (kai lan)
20gm of oil
Method
1. Steam the rice for 10 mins and leave it aside to cool.
2. Mixed minced pork with oyster sauce, sugar, cornflour, pepper then with a choptick & spoon until well blend, add sesame oil.
3. Remove seeds of ovil and cut into very fine small pieces.
4. Heat the wok, add 2 tbsp of oil, put garlic to fry, add minced pork to fry until loosen, add kai lan to fry until the kai lan is soft, add olive to the wok and stir fry.
5. Add rice and fry until the rice is loosen, add chopped chilli to fry, then stir fry until the rice begin to stick wok, off fire.
6. Dish up and serve.
=========================================================
Fan Choy in steamer
Fan Choy aka Fan Cai (steam rice)
Ingredients:
400gm rice
500gm water (or 2 1/2 cup)
Seasoning sauce for rice
1/2 tsp salt
1 1/2 tsp light soya saucce
1/8 tsp dark soya sauce
1 1/2 tsp oyster sauce
1 tsp of cooking oil
80gm Chicken (2 drumstick - deboned)- sliced
Seasoning for chicken slices
1/2 tsp of salt
1 tsp of sugar
1/2 tsp of light soya sauce
1/2 tsp of dark soya sauce
1 tsp of cornflour
1/8 tsp of pepper
1/8 tsp of sesame oil
1 tsp of cooking oil
4 tsp of water
50gm Sliced BBQ Pork (Char siew)
4 nos. of hard boiled Eggs (cut into half)
Method:
1. Debone chicken, cut into slices then put into a bowl.
2. Prepare sauce for rice, light, dark (for color - put a bit), salt, oyster sauce then use metal spoon to stir, add oil to stir, add water (according to the type of rice you use), put inside rice cooker to steam rice
OR
3. You may put into the steamer, steam over the gas-stove for 10 mins.
4. Season the chicken slices, add salt, sugar, light, oyster, dark, pepper, use a metal spoon to stir inside the bowl until sugar melt. Then add sesame oil, cooking oil and water then stir it.
5. Then mix it well, add cornflour marinate time is 20 mins or overnite.
6. Boiled eggs, cut char siew to put aside for later use.
7. Rice is cooked, prepare aluminum bowl, distribute chicken slice, half egg, char siew, chicken slice gravy, on the aluminum bowl.
8. Rice is cooked use a scoop to stir, then put into aluminum bowl, use a spoon slight press not too hard.
9. Stack in one after another in a steam to steam for 10 - 15 mins.
(ref: Mdm Ng Bei Hun's Workshop)
Thursday, January 05, 2006
Steamed Rice (my favourite)
Steamed Rice with mashed salted egg, ikan billis & chicken meat.
I love to steam rice, it so easy & simple. All in one go.
Ingredient:
3 cups of rice
3 cups of hotwater
3 salted eggs
150gm cooked chicken meat
50gm cooked ikan billis
Method:
1. Turn on fire, put the wok or steamer to boil the water. Wash 3 cups of rice & drain dry, add 3 cups of hotwater put on a stainless steel plate or bowl.
2. Once the water is boiling hot, put the plate of uncooked rice into the wok, let it cook for about 10 - 15 mins. Boil the salted eggs, then once it cooked, remove the shell and mashed the salted eggs.
3. Wash & drain dry the ikan billis, then heat up 2 tbsp of oil, put in 1/2 bottle of ready-made sambal chilli to fry, add some sugar & 4 pieces of shallots then add ikan billis to fry until fragrant then dish up.
4. Once rice is cooked, open the cover, put in cooked chicken meat, ikan billis, mashed salted eggs then cover it back, let it steam for another 10 mins. Ready to serve after 10 mins.
Wednesday, October 26, 2005
Fried Rice, Ginger & Egg
Ingredients:1 bowl of cooked rice
1 tbsp of sesame oil
1 beaten egg
1 tbsp of old ginger (shredded)
1/4 tsp salt
1/4 tsp sugar
Method:1. Heat wok with sesame oil, saute in ginger till fragrant. Stir in beaten egg till golden brown, add in cooked rice. Sprinkle salt, sugar and stir thoroughly. Dish up and serve hot.
1 tbsp of sesame oil
1 beaten egg
1 tbsp of old ginger (shredded)
1/4 tsp salt
1/4 tsp sugar
Method:1. Heat wok with sesame oil, saute in ginger till fragrant. Stir in beaten egg till golden brown, add in cooked rice. Sprinkle salt, sugar and stir thoroughly. Dish up and serve hot.
Wednesday, September 21, 2005
Red Rice Congee
Ingredients:
200gm lean meat (diced)
100gm red rice
50 gm sushi rice
Method:
1. Wash and drain red rice and sushi rice. Marinate both rice with 1/2 tsp of salt & 2 tbsp of oil for 3 hours or 6 hours. Bring 8 bowls of water to boil, add in both rice to cook until boil for 10 mins.
2. Lower the heat and simmer for 1 hour. Add in diced meat and stir evenly to continue simmer for another 15 mins and serve hot.
200gm lean meat (diced)
100gm red rice
50 gm sushi rice
Method:
1. Wash and drain red rice and sushi rice. Marinate both rice with 1/2 tsp of salt & 2 tbsp of oil for 3 hours or 6 hours. Bring 8 bowls of water to boil, add in both rice to cook until boil for 10 mins.
2. Lower the heat and simmer for 1 hour. Add in diced meat and stir evenly to continue simmer for another 15 mins and serve hot.
Sunday, July 24, 2005
Hong Kong Style Chicken Rice
(steaming rice recipe - i've been using it practically everyday, no need to use rice-cooker anymore)
Another successful attempt by tazz at tazz's Blog
Ingredients
*Rice
1. 1 kg rice (if you using rice-cup to measure ur rice, use the rice-cup to measure your hot boiling water) e.g. if your rice is 2-rice-cup size, then hot boiling water will be 2-rice-cup size.
2. Put the rice with hot water in on a round tray or square tray about 8 inches. Then steam for 10 mins.
1 kg chicken meat
50gm mushroom
2 pieces of chinese sausage (cut half then remove the transparent skin)
Garnishing
3 stalk of spring onion
2 stalk of fresh chillies
6 small shallots (to be fry then collect the oil for the rice)**
Serving Sauce (for the rice)
200 ml of water
2 tbsp black soya sauce
2 tbsp light soya sauce
1 1/2 tsp sugar
4 tbsp shallot oil**
Seasoning-1
2 tsp salt
1 1/2 tsp sugar
1 tbsp water
1 tbsp oyster sauce
1 tbsp ginger juice (squeeze from 1 inch ginger)
1 tbsp wine
1 tbsp light soya sauce
1/2 tbsp black soya sauce
Seasoning-2
1 1/2 tbsp cornflour
1 1/2 tbsp shallot oil
1 tsp sesame oil
1 tsp pepper
Method:
1. Cut the chicken & mushroom into pieces and marinate with seasoning-1 for 1 hour or longer. The longer you marinate, the chicken will be more tasty. (Do not season the chicken for more than 3 hours cos the ginger juice will break the chicken skin)
3. Steam the rice with hot boiling water for 10 mins then off the fire. Chicken & mushroom seasoned with seasoning-2. Cut the sausage into cubes then add to the seasoned chicken & mushroom.
4. Put all on top of the cooked rice then steam for another 10 to 15 mins. Once the rice is cooked, add the the garnishing on top. Add 2 tbsp of serving sauce to the rice before serving. Ready to serve.
Another successful attempt by tazz at tazz's Blog
Ingredients
*Rice
1. 1 kg rice (if you using rice-cup to measure ur rice, use the rice-cup to measure your hot boiling water) e.g. if your rice is 2-rice-cup size, then hot boiling water will be 2-rice-cup size.
2. Put the rice with hot water in on a round tray or square tray about 8 inches. Then steam for 10 mins.
1 kg chicken meat
50gm mushroom
2 pieces of chinese sausage (cut half then remove the transparent skin)
Garnishing
3 stalk of spring onion
2 stalk of fresh chillies
6 small shallots (to be fry then collect the oil for the rice)**
Serving Sauce (for the rice)
200 ml of water
2 tbsp black soya sauce
2 tbsp light soya sauce
1 1/2 tsp sugar
4 tbsp shallot oil**
Seasoning-1
2 tsp salt
1 1/2 tsp sugar
1 tbsp water
1 tbsp oyster sauce
1 tbsp ginger juice (squeeze from 1 inch ginger)
1 tbsp wine
1 tbsp light soya sauce
1/2 tbsp black soya sauce
Seasoning-2
1 1/2 tbsp cornflour
1 1/2 tbsp shallot oil
1 tsp sesame oil
1 tsp pepper
Method:
1. Cut the chicken & mushroom into pieces and marinate with seasoning-1 for 1 hour or longer. The longer you marinate, the chicken will be more tasty. (Do not season the chicken for more than 3 hours cos the ginger juice will break the chicken skin)
3. Steam the rice with hot boiling water for 10 mins then off the fire. Chicken & mushroom seasoned with seasoning-2. Cut the sausage into cubes then add to the seasoned chicken & mushroom.
4. Put all on top of the cooked rice then steam for another 10 to 15 mins. Once the rice is cooked, add the the garnishing on top. Add 2 tbsp of serving sauce to the rice before serving. Ready to serve.
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