Savoury Vegetarian Rice 斋饭

  Savoury Vegetarian Rice 斋饭

Recipe source :  Doris @ Sumptuous Flavours

I adapted my recipe for long bean rice to make a vegetarian version of it.  

I cooked this to share with my fellow practitioners in a meditation group who are mostly vegetarians. We meet at least once a week and after group practice we share the different varieties of  food others have brought along as well. We enjoy the pot-luck and the camaraderie among friends.

My friends enjoyed this vegetarian rice and said it is very fragrant. I thought I would post it here to share as well.

Ingredients

500g rice
4 stalks of snake beans or long beans, cut into small pieces
100g mushrooms, soaked until soft and cut into small cubes
1 carrot, cut into small cubes
2 tsp salt
4 tsp vegetarian oyster sauce 
4 tbsp cooking oil
900ml water

 Carrots and snake beans

Marinated mushrooms cubes

Method

1.  Marinate mushrooms with 2 tsp sugar, 2 tsp soy sauce and 1 tbsp cooking oil. Set aside for later use.
2.  Wash rice and drain dry.
3.  Heat wok with 4 tbsp cooking oil until very hot.
4.  Add in the marinated mushrooms and stir-fry over high heat for 1 to 2 minutes. 
5.  Add in snake beans and carrot. Stir-fry well.
6.  Add in rice and fry briskly for 1 minute to mix everything evenly.
7.  Scoop out all ingredients and transfer them into the inner pot of an electrical  rice cooker.
8.  Add in salt, oyster sauce and water. 
9.  Auto -cook until done. 
10.  Use a pair of wooden chopsticks to fluff out the rice grains.

Braised Pork On Rice (Lu Rou Fan) 滷肉飯

Braised Pork On Rice (Lu Rou Fan) 滷肉飯

Recipe source :  Taiwan Duck

Accordingly to Joanne of Taiwan Duck, Lou Rou Fan is a traditional meal of the Taiwanese farming families. Over the years, its popularity has spread to become so popular that Lou Rou Fan is almost synonymous with Taiwan. 

I remember seeing hawkers at the Shihlin night market in Taiwan doing  brisk business selling this simple and very delicious rice. They were served in tiny bowls with just braised pork on top. Eggs are optional at additional costs. The tiny bowl of braised pork on rice can be quite filling and makes a very satisfying meal. I remember my two sons were crazy over it and ate several bowls of this braised pork on rice with other delicacies that the Shilhlin night market has to offer.

Joanne stressed that the slab of pork must be cut into tiny cubes instead of taking the easy way out by using minced meat. So I diligently followed her instructions for I believe there must be a difference since she had stressed that her instructions be followed.

The health conscious might be put-off by the excessive oil. I suggest you eat this with a ready pot of Chinese tea at hand to neutralise the fat.  

Lu Rou Fan tastes terrific!

Ingredients ( serves 4 to 5 people)

600g pork, cut into tiny cubes of 0.5cm square

3 tbsp soy sauce

2 tbsp dark soya sauce

1 large piece of rock sugar, or use about 3 tsp of sugar

4 shallots, minced

5 pips garlic, minced

5 eggs, hard-boiled and remove shells

3 tbsp shao hsing wine

2 tbsp dried shrimps, soaked until soft and coarsely chopped

2 star anise

1/2 tsp five-spice powder

some cooked  rice

 Pork cut into tiny cubes

 Dried shrimps - need to soak until soft and coarsely chopped

Left : star anise. Right : five-spice powder

Method

1.  Heat a wok until hot. Add the pork cubes and dry-fry until water has evaporated and oil oozes out.
2.  Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant.
3.  Add in the coarsely chopped dried shrimps.
4.  Then add in five-spice powder and star anise. Continue to stir-fry.
5.  Add in hot water to cover the pork pieces. Add in half the amount of shao hsing wine.
6.  Add in the rock sugar, soy sauce and dark soya sauce.
7.  Add in the hard-boiled eggs to the pork and gravy. Turn the eggs to ensure they are evenly coloured.
8.  Allow to simmer for about 20 minutes or until the gravy is almost dry.

I am submitting this post to Asian Food Fest #10 August 2014 : Taiwan 

Hosted by Alan Goh of Travelling Foodies

Steamed Chicken Rice 蒸鸡饭

Steamed Chicken Rice 蒸鸡饭

Recipe source :  Adapted from The Miele Workshop (Forrest Leung)

I learnt to cook this chicken rice from the Miele workshop conducted by Chef Amy Beh.

This Vitasteam oven has three tiers where you can steam three different food items simultaneously. You can steam rice on the bottom tier, chicken on the second and then vegetables on the topmost. It is very convenient for busy working mothers.   

I like the perforated steaming trays. I placed the chicken on perforated trays so that the liquid or essence from the steaming chicken could dripped down onto the rice which was steaming under the tray of chicken. The chicken essence further enhanced the flavour of the rice. 

This chicken rice set taste awesome!

Ingredients (serves 4)

1 1/2 cups of rice
1 whole chicken, cut into halves
3 tbsp cooking oil   ( I used chicken fat for extra flavour)
4 cloves garlic, chopped
3 shallots, chopped
2 pieces of coriander roots, used the heads only, chopped
3 stalks of lemongrass, bruised
2 pieces of old ginger, chopped
2 pandan leaves
1/2 tsp salt
1 tsp sugar
1 1/2 cups chicken stock

A Tip from Amy Beh

Use some sesame oil for brushing the steamed chicken

 Serai or lemongrass

 Chopped shallots and garlic

 Coriander roots, chop these

 Chicken, cut into halves

Pandan/screw-pine leaves

Method

1.  Wash rice and place in a container for steaming. 
2.  Heat chicken fat in a wok to extract oil. Once the oil is extracted, discard the hardened fat. Leave oil in wok and stir-fry the chopped ginger, garlic, coriander roots, shallots and lemongrass until fragrant. Add in salt and sugar. Pour this aromatic paste into the rice and pour the rice mixture into a steaming tray.
3.  Add in chicken stock and pandan leaves. Stir the ingredients to mix well.
4.  Place the tray of rice at a lower rack in the Miele steam oven. 
5.  Then place the chicken halves into a perforated steaming tray and place this perforated tray above the tray of rice.
6.  Close the oven door and set the temperature at 100 degree C for 25 to 30  minutes, depending on the size of the chicken.
7. To check if the chicken is properly done, use a chopstick and poke it in between the drumstick and white meat. Chicken that is not thoroughly cooked will ooze a pinkish liquid.
8.  Remove the chicken from the steam oven and brush the steamed chicken with sesame oil immediately while still hot ( for added flavour ). 

Note : 

The liquid or essence from the steaming chicken in the perforated tray will drip down into the tray of rice which is placed below. This pure chicken essence will enhance the taste of the chicken rice.

 Steaming hot rice. Very fragrant!

Tender kampung ( free-range) chicken

This chicken rice set is exceptionally good ! 

Shredded Chicken Congee 鸡丝粥

Shredded Chicken Congee 鸡丝粥

Recipe source :  Doris Choo of  Sumptuous Flavours

The other night I was contemplating as to what to do with some leftover steamed chicken when SK suggested that we boil some congee and add in the shredded chicken pieces. Well, kai  see chook or shredded chicken congee is a popular hawker fare. It has been some time since we last had kai see chook at our favourite hawker haunt. 

Just thinking about it makes me salivate. So I promptly proceeded to prepare some frozen rice for boiling the congee the next day. I have been a firm believer in using this method of preparing congee ever since my first successful attempt. We like the smooth texture of congee boiled this way using frozen rice.

Ingredients ( serves 2 to 3 )

150g rice
3 litres water, depends on how watery you want the congee to be
1 stalk spring onion, chopped
some chicken meat, shredded
some garlic oil
some ginger oil and ginger crisps
some shallot oil
some sesame oil
pepper to taste
salt to taste

 Preparation for rice :

1.  Wash the rice the night before and soak with enough water to just cover the rice.
2.  Put the rice into a container and freeze the contents overnight. 

Note : It is believed that the cooking time to boil the congee would be cut down and the texture of the congee would be smoother.

Instructions

1.  Place the frozen rice and ice together into a large pot.
2.  Add in water and boil. Once it comes to a boil reduce to medium flame and continue to simmer for 1 to 1 1/2 hours.
3.  Stir the contents occasionally to prevent sticking to the bottom of the pot.
4.  It is done when the rice grains have broken and the consistency is smooth and gluey.
5.  Add salt and pepper to taste.
6.  Top with some shredded chicken pieces.
7.  Add sesame oil, ginger oil, shallot oil and garlic oil to enhance the taste. 
8.  Garnish with chopped spring onion. 

Peanut & Pork Congee 花生猪肉粥

Peanut & Pork Congee 花生猪肉粥

Recipe source :  Doris Choo @ Sumptuous Flavours


Congee is a very good choice for Chinese breakfast. It is easy to prepare and can be very tasty if boiled to perfection, even with very simple ingredients. 

This is one of our family's favourites. 

Ingredients

150g peanuts, soaked overnight
200g rice, washed and soaked in water and freeze it overnight. See preparation for rice
100g dried scallops
400g pork, cut into slices
3 century eggs, cut into quarters
2 litres water
2 tsp salt, or to taste
dash of pepper
sesame oil

Method

1.  Boil soaked peanuts with 2 litres of water for 45 minutes or until slightly softened.
2.  Add in frozen rice and dried scallops. Continue to boil until the rice grains have broken and turn to congee.
3.  Add pork slices and boil for a further 2 minutes over high heat.
4.  Add in century eggs and salt to taste.
5.  Mix well.
6.  Serve in individual bowls with a dash of pepper and sesame oil.

Hong Kong Boat Congee 香港艇仔粥

Hong Kong Boat Congee 香港艇仔粥

Recipe source :  Doris Choo of Sumptuous Flavours

Boat congee is very popular in Hong Kong and Macau. The congee is very smooth and delicious. The variations of ingredients used in the making of boat congee are extensive. Each shop may not be using exactly the same ingredients from another. But basically, an assortment of seafood, pork and peanuts are used in the making of the boat congee, although some omit the use of peanuts.

My attempt to search for Hong Kong boat congee online has not been very successful, or rather I should say it wasn't what I was looking for.  Somehow, the photos and the ingredients mentioned were not similar to what I had eaten in Hong Kong and Macau.

Anyway, I came up with my own version i.e. if my recollection is correct! Of course, it does not measure up to the professional standard of those served in Hong Kong restaurants, but if I may say so, my boat congee tasted pretty good!  

Ingredients

150g rice,
150g shrimps, remove shell and keep the tails intact
10g dried pig skin, soak and boil to remove odour,  then rinse thoroughly before cutting into thin strips
30g dried cuttle fish, soak in water until soft and cut into thin strips
30g dried scallops
1800 litres water
1 tbsp ginger oil
1 stalk spring onion, chopped
1 tsp salt

 Preparation for rice :

1.  Wash the rice the night before and soak with enough water to just cover the rice.
2.  Put the rice into a container and freeze the contents overnight. 

Note : It is believed that the cooking time to boil the porridge would be cut down and the texture of the porridge would be smoother.

Frozen rice

 Dried scallops

 Strips of pig skin

 Shrimps

Strips of soaked cuttle fish

Instructions

1.  Place the frozen rice and ice together with the dried scallops, cuttle fish, and pig skin into a large pot.
2.  Add in water and boil. Once it comes to a boil reduce to medium flame and continue to simmer for 45 minutes. Stir the contents occasionally to prevent sticking to the bottom of the pot.
3.  When the rice grains have broken and the consistency is smooth and gluey, add shrimps and stir well for 2 to 3 minutes. 
4.  Add salt and switch off the flame.
5.  Add ginger oil and the chopped spring onion. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Chicken Machboos (Bahraini Spiced Chicken and Rice)

Recipe source :  Adapted from The Daring Gourmet

This chicken machboos is very  similar to our local "Nasi Briyani". It is so ironic that I have not  cooked our local "Nasi Briyani" all these years,  yet I am now cooking a Bahraini spiced chicken and rice!. Unbelievable!

I modified the cooking style by taking the short cut and cooked this very fragrant and savoury rice in an electric rice cooker.  This is because I have not cooked rice the conventional way for such a long time that I was worried that I might end up with a pot of burnt rice. It is better to be safe than sorry!

If you like spicy food, this is delicious! More or less like our local "Nasi Briyani".

Ingredients

1 large onion, diced
2 tbsp cooking oil
1 tbsp Baharat     (please refer to above link on how to prepare this Baharat)
1 tsp turmeric
2 whole chicken drumsticks  ( cut into 2 pieces each )
2 red chilli padi, sliced
1 tbsp fresh ginger, minced
5 cloves garlic, sliced
2  large tomatoes
2-3 dried limes  (loomi)       ( I omitted this )
5 cardamon pods
2 cloves
1 stick cinnamon ( about 2 inches long )
1 1/2 tsp salt
2 cups chicken stock
250g rice
2 stalks fresh cilantro, chopped

Top left : turmeric powder. Top middle: cardamon pods. Top right : cloves

Bottom left : cinnamon bark. Bottom right : red chillies

Top left : tomatoes

Middle left : ginger.

Centre : garlic 

Bottom left :  large onion

Far right : cilantro

Instructions

1.  Heat oil in a wok and brown the chicken pieces. Remove and set aside.
2.  Using the remaining oil in the wok, fry the diced onions until brownish.
3.  Add in minced ginger, sliced garlic and red chillies.
4.  Add in the Baharat and turmeric and cook for another minute.
5.  Switch off the flame and remove contents of the wok into a rice cooker.
6.  Add in the washed rice and chicken pieces together with water.
7.  Add in tomatoes and cilantro.
8.  Add in cardamon pods, cloves and cinnamon bark to the rice-cooker
9.  Add in salt and stir to mix well.
10.  Switch on the rice-cooker and let it auto-cook until done.
11.  Once the indicator shows "done", fluff up the rice and scoop out the rice to a serving plate and arrange the chicken pieces around the rice.

I am submitting this post to Asian Food Fest : West Asia 

hosted by  Shannon of Just As Delish

Nasi Pandan (Screw-pine Rice)

Nasi Pandan (Screw-pine Rice)

Recipe source :  Adapted from Woman's Weekly

I stumbled upon this recipe while waiting for my turn at the hairdresser's. I jotted down the recipe on a tiny piece of credit card receipt, which was the only piece of paper I had at that moment.  I am glad I did that. This rice dish turned out great! It is infused with the rich aroma  from  the pandan leaves as well as the coconut milk. Both ingredients complimented each other. 


I adapted the recipe as the original portion is too much for my family. Furthermore, I put all the ingredients into a rice cooker instead of steaming it  in a baking tray over hot boiling water. 

I cooked pork curry to go with this fragrant rice. We had  a very satisfying dinner.  

Ingredients

8 pandan leaves (screw-pine leaves)
1/3 tsp salt                    ( original recipe used 1/2 tsp )
200ml water                 ( original recipe used 250ml )
100ml santan (coconut milk)
150ml water
2 drops pandan green colouring     ( I did not use this )
250g rice                      ( original recipe used 340g )

Instructions

1.  Wash rice and set aside to drain.
2.  Blend together the pandan leaves, salt and 200ml water. Sieve to extract juice.
3.  Put washed rice, pandan juice, santan and water into a rice cooker.
4.  Switch on the rice cooker and let it cook until done.


Instructions for the original recipe :

1.  Line a baking tray with banana leaves and put all ingredients into the tray. 
2.  Steam for 30 minutes.

Pandan rice with pork curry at the back

I will post the pork curry later in a separate post

I am linking this post to Joceline Lyn of Butter. Flour & Me

The event is hosted by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY

The ingredient for September is "pandan"

Pandan, host by Butter. Flour & Me

Pandan, host by Butter. Flour & Me

Fish Paste Porridge 鱼滑粥

Fish Paste Porridge 鱼滑粥

Recipe source :  Doris Choo


Last weekend, we woke up to a sunny and beautiful Sunday morning. The day before, SK made Yong Tofu and there is some fish paste left-over in the fridge. So I thought of making porridge using the fish paste. The real reason I made porridge again was because I was still thinking and craving for the peanut porridge with century eggs that we had last week. However, there wasn't any peanut or century eggs in my pantry, so we have to settle for whatever we have in hand.

Ingredients

270g rice
1.5 litres chicken stock
1.5 litres water
200g fish paste
2 tsp preserved tung choy
2 tsp salt, or to taste
dash of pepper
2 tbsp shallot oil or ginger oil
1 stalk spring onion, chopped
2 pieces yau char kwai ( optional )

Instructions

1.  Wash rice. Fill with just enough water to cover the rice grains. Freeze in the refrigerator overnight.
2.  Place the frozen rice grains, chicken stock and water into a pot.
3.  Boil until the rice grains are broken.
4.  Use a wet spoon to scoop the fish paste one spoonful at a time and add into the boiling porridge.
5.  Add in preserved tung choy, salt and the shallot oil or ginger oil.
6.  Switch off flame.
7.  Serve with chopped spring onion as garnishing. 
8.  It is great to have yau char kwai dipped into this porridge. 

 

Peanut Porridge With Century Eggs 花生皮蛋粥

  Peanut Porridge With Century Eggs 花生皮蛋粥

Recipe source :  Doris Choo


We had this great tasting porridge for Sunday brunch. The night before, I overheard my daughter and son talking about  porridge. Apparently, my daughter read somewhere that freezing rice which had been washed and soaked overnight before boiling them, cuts down on the cooking time. I think it was my son who said that Hong kong-style porridge uses chicken stock for the extra oomph!

Out of curiosity, I wanted to try out what I heard. I checked out my pantry and noted that I have the essential ingredients to try out the theories. I am happy to share that both theories are very true! The frozen rice turned to porridge pretty fast but because I used Chinese herbs in my porridge, I had to boil it for a longer period of time in order for the flavours from the herbs to be released and be infused into the porridge. 

My family likes to have century eggs in our savoury porridge. Since I have some in my pantry, well, I added in the century eggs for the extra flavour.  And that's when it occurred to me that I can link this porridge to Little Thumbs Up's egg event ! 

Ingredients

200g rice, washed and soak with enough water to cover the rice. Freeze the rice and water overnight.
100g peanuts, soak in 1/2 tsp of lye water and boil for 15 minutes. Then rinse thoroughly.
40g dried scallops
20g wai san （ 淮山）
1 tbsp wolfberries （纪子）
2 century eggs
10 century quail eggs
2 tbsp ginger oil
1 litre chicken stock
1 litre water
2 tsp salt, or to taste 

 Two varieties of century eggs - chicken and quail eggs

Instructions

1.  Pour 1 litre of water together with the chicken stock into a medium-sized pot.
2.  Add the frozen rice and water into the pot.
3.  Add wai san, wolfberries, partially soften peanuts and dried scallops into the pot.
4.  Boil until the wai san and wolf berry are softened and the rice grains are broken.
5.  Add salt to taste
6.  Add ginger oil and ginger crisps.
7.  Add in the century eggs. 

I am linking this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up

The event is organised by Zoe of Bake For Happy Kids

and Doreen of My Little Favourite DIY

The ingredient for August is 'egg'

Seafood Porridge 海鲜粥

Seafood Porridge 海鲜粥

 

Recipe source :  My own recipe

Ingredients

4 large dried scallops ( about 20g ), soak for 30 minutes
4 large prawns ( about 120g )
200g salmon, cut into thin slices
150g rice
4 slices ginger
1 tbsp ginger oil
1 stalk spring onion, chopped
1 tsp salt
1.8 litres water

 4 pieces of big dried scallops

 4 large prawns

 4 slices of fresh ginger

salmon

Instructions

1.  Wash rice and put it into a medium-sized pot. 

2.  Add in 1.8 litres of water.

3.  Add in the dried scallops and ginger slices.

4.  Over high heat boil until the rice grains are broken up, about 20 minutes.

5.  Add in the prawns and let cook until they turn pinkish.

6.  Add in the salmon slices.

7.  Stir the porridge and continue to boil for about 4 to 5 minutes.
8.  Add in the salt and stir to mix well.

9.  Switch off the flame.

10.  Add in the ginger oil and stir to mix evenly.

11.  Garnish with chopped spring onions ( optional )

 I am linking this post to Alvin of Chef and Sommelier

The ingredient for July 2013 is ginger

This event is linked to Little Thumbs Up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY