Steamed Pumpkin Rice

Ingredient

• 300gm rice
• 450gm water
  
• 450gm pumpkin
• 300gm chicken fillet
• 1 1/2 tbsp dried shrimp
• 3 dried oyster
• 3 shallots, sliced
• 4 garlic, chopped
• 4 tbsp vegetarian oyster sauce
• 1 tsp pepper

Method

1. Wash dried shrimp & oyster cleanly. Soften in water and chopped finely. Reserve liquid.
2. Peel & deseeded pumpkin. Cut into cubes.
   
3. Diced chicken fillet. Marinate with 1/2 tsp salt, 1 tbsp light soya sauce, 1/2 tbsp wine & 1 tsp sesame oil.
4. Heat 2 tbsp spoon oil in wok, add shallot, garlic, dried shrimp & oyster. Fry till fragrant for 2 mins.
5. Add marinated chicken, stir-fry for 1 min. Add pumpkin and mix till combined.
6. Add rice, oyster sauce and pepper. Stir to mix. Remove from fire.
7. Transfer half-cook rice into a casserole, add in water & reserved liquid. Steam over boiling water for 20mins till cooked.

Chendol Agar Agar

Taste great during this super hot weather. My dear son manage to pop down three pieces but pick out the kidney beans! Did not realise the need to skim of the froth, after setting the agar agar looks 'ugly'. Who cares as long as it taste nice hahahaa....

Ingredient

• 500ml water
• 160gm palm sugar
• 12gm agar agar powder
• 3 pandan leaves
• 300ml coconut milk
• 1/4 tsp salt
• 300gm chendol
• 1/2 can kidney beans
  

Method

1. Put water, palm sugar & pandan leaves into a pot. Bring to boil till sugar dissolves. Add agar agar powder. Boil for 1 min. Remove pandan leaves.
2. Mix salt with coconut milk and add into pot. Bring to boil. Turn off heat.
3. Rinse chendol until water is no longer green. Drain well. Place chendol and kidney beans into small moulds.
4. Scoop agar agar mixture into moulds and leave to set in fridge.