Wednesday, August 17, 2016

Tom Yum Seafood Fried Rice

Fried rice is always a welcome dish on our dining table, won't fail to make the kids to empty their plates and asking for 2nd helping! 


This fried rice is not spicy at all, maybe I've only added 50gm of tom yum paste for 5 cups cooked rice. But the taste is very tantalising, each mouthful is full of tom yum flavours....yum yum yum. Still have 1/2 portion of the paste left in fridge...what should I cook next?  :)


Ingredient
  • 5 cups cooked rice
  • 100gm prawn, wgt after shelled
  • 300gm squid, sliced
  • 3 eggs, lightly beaten
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 50gm Tom Yum paste
  • 2 kaffir lime leaves, thinly sliced
  • 1 carrot, diced and blanched
  • 100gm sweet corn kernels
  • fish sauce to taste
  • spring onion for garnishing

Method
  1. Marinate prawn and squid lightly with salt and pepper.
  2. Heat some oil in wok. Add in prawn and squid and fry lightly till prawn turn pink. Remove and set aside.
  3. With remaining oil in wok, add in beaten eggs and fry into omelette. Use the wok spatula to break up into pieces. Remove and set aside.
  4. Add in 1 tbsp oil in wok. Add in onion and garlic and saute till fragrant and onion is softened.
  5. Add in tom yum paste and lime leaves and fry for another minute.
  6. Add in rice and toss to mix till grains are evenly coated with the paste.
  7. Add in cooked seafood and omelette and mix evenly over high heat till heated through.
  8. Drizzle in fish sauce to taste.
  9. Turn off heat and serve immediately.


Friday, August 12, 2016

乌鸡糙米粥 Black Chicken Brown Rice Porridge

Playing with my rice cooker again! This time not baking cake with it but cooking porridge instead! hehehe first time trying cooking porridge in the rice cooker and the result is not too bad! The porridge is not too diluted nor too thick, and the broth tasted 清清淡淡 not too overwhelming with Chinese herbs flavours. Bet this is one of my weekly dish from now onwards. :) 



Simple Chinese herbs added into this nourishing brown rice porridge : dangshen, red dates and wolfberries 

Place everything into the rice cooker pot, cover and press the 'porridge' cooking function and wait for it to be ready. Thats simple!

Ingredient 
  • 150gm brown rice
  • 1 whole black chicken 乌鸡
  • 20gm dangshen 党参
  • 3 red dates 红枣
  • 1 heap tbsp wolf berries 枸杞子
  • salt to taste
  • 1200ml water
  • chopped spring onion for garnishing
  • sesame oil

Method (rice cooker method)
  1. Trim and rinse black chicken thoroughly. Pat dry. Sprinkle 1 tbsp chinese wine and 1 tsp salt over and rub evenly all over the chicken. Let it marinate for 30mins.
  2. Wash and rinse brown rice. Drain well. Place in rice cooker.
  3. Rinse the herbs well. Cut the dangshen into sections. Place into rice cooker with the brown rice.
  4. Add in black chicken. Fill the rice cooker with water.
  5. Select 'porridge' cooking function and press start. When 'beep' buzz off, open the rice cooker and add in salt to taste. If you prefer the grains to be softer, reselect the 'porridge' function and cook again.
  6. When is done, transfer the cooked black chicken into a serving casserole. Stir the porridge briefly and ladle into individual serving bowl. Garnish with chopped spring onion and drizzle over some sesame oil. Serve immediately with the black chicken meat.






By Peng's Kitchen
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