Pork Belly & Mushroom Rice

Posted by Vivian in Pork, Rice

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Ingredients:

• 2 cups of jasmine white rice
• 500 gram of pork belly (sliced to 0.5 cm thick)
• 8 pieces of dried mushroom (soaked till soft and sliced to 1 cm width)
• 1/2 of round cabbage (sliced to 1 cm thick)
• 2 to 3 tablespoons of dried shrimp (soaked till soft and diced)
• Shallots (diced)
• Garlic (diced)
• Light soy sauce
• Dark soy sauce
• Sesame oil

Preparation:

• Marinate pork belly with light soy sauce and dark soy sauce overnight. 
• Wash rice and add to rice cooker. Pour in sufficient water based on marking alongside rice cooker pot. Sieve out rice and reserve the water for later use. 
• Stir fry shallot and garlic till fragrant and add in dried shrimp. 
• Mix in pork belly and stir well to cook. 
• Add in cabbage and season with light soy sauce and sesame oil. 
• Put rice into mixture and drizzle with some dark soy sauce. Stir well to ensure rice is well coated with dark soy sauce. 
• Transfer mixture into rice cooker and pour in water that was set aside. 
• Leave mixture to cook in rice cooker for 45 to 50 minutes. 
• Set rice cooker to cook function again for another 10 to 15 minutes if rice has yet to fully cook after the first round.

Chicken and Mushroom Baked Rice

Posted by Vivian in Chicken, Mushroom, Rice

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Recipe adapted from NoobCook.

Ingredients: 

• 4 chicken thigh (skin removed and cut into cubes)
• 1 can of button mushrooms (diced) 
• 3 to 4 florets of broccoli (cut into smaller florets)
• 2 cups of short grain / Japanese rice (based on measuring cup for rice cooker)
• 3 to 5 cloves of garlic (skin removed)
• Chicken stock
• Grated mozzarella cheese
• 1 can of Campbell cream of mushroom soup
• Salt
• Black pepper
• Butter
• 1 tablespoon cooking Sake
• Parsley flakes

Preparation:

• Wash rice till water runs clear and pour rice into rice cooker.
• Add chicken stock till slightly below water level as indicated on rice cooker for 2 cups of rice.
• Melt butter in pan and par-cook chicken with mushroom.  Season with salt, black pepper, and Sake. Give a quick stir and turn off the heat, ensuring that chicken remains partially cooked. 
• Transfer chicken and mushroom into rice cooker and mix well with rice. Top with garlic and set the rice to cook.
• In the meantime, boil broccoli over a pot of boiling water and season with some salt. Remove broccoli and drain off excess water. Set aside for later use.
• Once the rice is cooked, remove garlic.
• Add in broccoli to rice and stir to combine.
• Scoop rice into baking dish, spread the top evenly with cream of mushroom soup, followed by mozzarella cheese.
• Sprinkle with parsley flakes.
• Bake in oven at 200 degree Celsius on top rack until the top turns golden brown.

Number of Servings: 4

(The Remake of) Oyako Don (親子丼)

Posted by Vivian in Chicken, Japanese, Rice

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For my life, I can't remember when was the last time I made Oyako Don.  At one point I was whipping this  so often that I could do it with my eyes close.  Revisited what I posted 2 years ago to look up the recipe and realised that the photo was utterly crappy and I didn't revise the post to record the tweaks that I had made to the original recipe.  Gosh!

So here it goes again....

Ingredients: 

• 3/4 cup dashi 
• 2 tablespoon sugar 
• 4 tablespoon mirin 
• 4 tablespoon light soy sauce 
• 1 onion (sliced thinly) 
• 4 chicken thigh (cut into bite size pieces) 
• 4 eggs (break up yolks using chopsticks with a with zig-zag motion)

Preparation:

• Mix the dashi, sugar, mirin, and soy sauce. Divide into four portions. 
• In a small frying pan, heat up one portion of the mixture together with the onion. 
• Add chicken thigh in the pan as the sauce heats up. 
• Cover the pan and let the chicken cook. 
• Pour the eggs into the pan and let simmer until egg is 90% done. 
• Slip the entire mixture from the pan onto a steaming bowl of rice. 
• Top with seaweed or spring onion if desired.

Number of servings: 4

Shrimp Fried Rice 2.0

Posted by Vivian in Chinese, Rice

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In an attempt to simply things, I made some changes to the Shrimp Fried Rice recipe (or more like I rewrote it).  These were the steps...

• Marinate shrimps with light soy sauce and cornflour for at least 30 minutes.
• Heat wok with oil.
• Stir in garlic and fry till fragrant.
• Add in diced carrots.
• When the carrots are partially cook, throw in corn kernels and stir lightly.
• Add shrimps to wok.
• As soon as the  shrimps are cooked, remove from wok and set aside.
• Pour in beaten egg and allow it to set partially.
• Add it pre-cooked overnight rice and chopped spring onions.
• Mix all ingredients thoroughly.
• Season with light soy sauce, dark soy sauce (optional) and sesame oil.
• Return shrimps to wok and give it a final stir to mix well.

Although the shrimps didn't have the pan-fried taste to it, it tasted just as good.  I think I will stick to this recipe from now on. Ok... I admit that I am just lazy!

Mummy's Fried Rice

Posted by Vivian in Chinese, Rice

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Finally something new to add to this blog! I have been in a "recycling mode" for the last 2 months due to lack of time either because of work or other commitments during the weekends. And when that happens, the inclination is to go for dishes that I can whip up without much thinking and with eyes closed. The maid being on home leave for 2 weeks added to that need since I had to juggle all the other household chores alone.

There are many variations to how a fried rice can be done. The ingredients can range from peas, corns, carrots, ham, luncheon meat, button mushroom to pine nuts. The list is contained only by one's imagination. For me, I still like it the the way my mum does it - char siew, Chinese sausage, eggs and spring onion. Perhaps I am bias because I grew up eating her fried rice and to me that is how it should be. I even recall that the zhi char stall had their fried rice done this way back when I was just a kiddo. It was only in the recent years that I started to see all sorts of ingredients being added to it.

When it comes to my fried rice, I am very anal particular about the size of the ingredients. I like it finely chopped, just so that all the ingredients can get into every mouthful. The taste is just not the same if otherwise.

Ingredients:

3 cups of jasmine rice (cooked and left in fridge overnight)
3 cloves of small onion (finely chopped)
3 cloves of garlic (finely chopped)
5 stalks of spring onion (finely chopped and white colour end separately set side)
200 gm char siew (finely chopped)
2 Chinese sausage (case removed and finely chopped)
1 stick of carrot (finely chopped)
4 eggs (beaten and seasoned with light soy sauce)
Light soy sauce
Dark soy sauce (optional)

Preparation:

Heat 3 tablespoons of oil in wok.
Add garlic and onion to wok.
Once fragrant, mix in white end of the spring onions and allow the mixture to cook slightly.
Add in Chinese sausage and carrot.
Stir-fry Chinese sausage to almost 90% cooked.
Add in egg and continue to stir to create a scramble-liked texture.
While the egg is still a little runny, add in rice.
Break up any lumps of rice and mix thoroughly with ingredients in the wok.
Mix in char siew and spring onion.
Drizzle some dark soy sauce for added colour to rice (optional)
Season with light soy sauce to taste.


Number of Servings: 4 to 5

Shrimp Fried Rice

Posted by Vivian in Chinese, Rice

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Stumbled upon this great site 2 weeks ago - http://steamykitchen.com/blog/. Great photos, wide range of recipes and I truly enjoy the writing style of the site owner. I haven't really had the time to fully explore the site for past recipes but did managed to pick up this one and decided to attempt it today.

Perhaps this is not the first time I am making fried rice (with my mum's recipe though) so I was daring enough not to follow the recipe as closely as I usually would for any maiden attempt, especially where the seasoning is concerned. And instead of frozen peas and carrots, I added in fresh carrots and canned corn kernels.


Ingredients:

• 400 gm small uncooked shrimp (shelled and de-veined) 
• 1/4 teaspoon salt 
• Freshly ground black pepper 
• 1/2 teaspoon cornstarch 
• 4 eggs (beaten and seasoned with a bit of light soy sauce) 
• 2 stalks scallion or green onion (minced) 
• 2 cups price (cooked the day before and refrigerated overnight) 
• 1 carrot (diced) 
• 1 small can of corn kernel 
• Light soy sauce 
• Sesame oil 
• 4 garlic cloves (minced) 

Preparation:

• Marinate shrimp with the salt, pepper and cornstarch for at least 10 minutes at room temperature. 
• Heat a wok or large sauté pan on high heat. Add 1 tablespoon of cooking oil and swirl to coat pan. 
• Add the shrimp and spread out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. 
• Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp. 
• Use a paper towel to wipe the same wok or sauté pan clean and return to high heat with 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add in garlic and green onions and stir fry until fragrant, about 15 seconds. 
• Add in carrot and corn and continue to stir-fry. 
• Add in the rice and stir well to mix . Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
• Drizzle the soy sauce all around the rice and toss. 
• Return the cooked eggs and shrimp back to the wok and add in sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. 
• Taste and add an additional soy sauce if needed. 

Number of Servings: 4

Chicken Claypot Rice

Posted by Vivian in Chicken, Chinese, Rice

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Updated on 19 April 2009:

The claypot rice that we just had for lunch this Saturday is definitely the most successful thus far. Have tweaked the cooking time slightly and seems to work better, at least I don't need to add in stock to prevent the rice from over-burning. I have also added the mushroom during marination and they tasted much better.

Updated the photo as well because the previous photo looked really crappy!

The most difficult part of this dish needless to say is controlling of the fire and the amount of stock that goes into it. Until today after many attempts, I am unable to say with confidence that I got the hang of it. I usually will have a pot of stock by the side so that I can add more in before the rice gets badly burnt. Need to play cheat a little here.

I know that the other way to cook this dish is to use the rice cooker. When the rice is half done, the chicken mixture and mushroom goes on top. Will probably try this out one day just to taste the difference.

One pot requires around 45 minutes of cooking time. It is a long wait but definitely worth it.


Ingredients:

• 3 Chinese sausages 
• 4 chicken thighs 
• 2 tablespoon oyster sauce 
• Sesame oil 
• 1 tablespoon dark soy sauce 
• 1 tablespoon light soy sauce 
• 2 fat garlic cloves (crushed) 
• 5 spring onions(chopped) 
• 1 teaspoon cornflour 
• ½ glass rice wine 
• 1 inch ginger (julienned) 
• 1 tablespoon brown sugar 
• 5 dried shitake mushrooms (pre-soaked) 
• 2 cups rice 
• 3 cups stock 

Preparation:

• Mix the chicken and sausages in a bowl with all the ingredients except the rice, and stock. Leave to marinate for at least half an hour. 
• Put the rice and chicken stock in the cold claypot and place it over a medium heat for about 15 minutes with the lid on. 
• The rice should be nearly cooked, with little holes on the flat surface. Reduce heat to low immediately. 
• Spread the chicken mixture all over the top of the rice, and put the lid back on. 
• Continue to steam over a low heat for another 20 to 25 minutes, until the chicken is white and cooked through. 

Number of Servings: 4

Omu Rice (Omuraisu)

Posted by Vivian in Japanese, Rice

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I had this recipe sitting in my "list of dishes to try" for a while and almost forgot about it.  Maki of Just Hungry wrote an interesting article on Omu Rice and in her words "Omu rice, or rice omelette, is an example of yohshoku, Japanese food that originated in the west but was changed around to suit the Japanese palette".

I recall that the first and last time I had Omu Rice was a long long time ago at this Japanese restaurant located in Raffles City, which had closed down few years back.  Haven't seen this appearing in the menu of other Japanese restaurant.  I wonder why.

The most tedious part of making this dish is the need to make omelette after omelette just to meet the required quantity in order to feed the whole family.  Practice does make perfect though.  By the time I got to the 5th omelette, I was able to get it at the right consistency and in a bright yellow without a hint of browning.

Ingredients:

• 2 cups of cooked white rice 
• 1 onion (finely chopped) 
• 2 large cloves of garlic (finely chopped) 
• 3 chicken thigh (de-boned and cut into small pieces) 
• 1 can of button mushroom (sliced) 
• 4 tablespoons of tomato ketchup 
• 8 eggs (beaten and seasoned with salt) 
• 100 ml of cooking wine 
• Salt and pepper 

Preparation:

• Season chicken with some salt (or light soy sauce) and pepper. 
• Heat butter or cooking oil in frying pan. 
• Saute garlic until fragrant. Add in onion and fry until translucent. 
• Add in chicken and stir-fry until almost done. 
• Add button mushroom to pan and continue to allow the chicken and mushroom to thoroughly cook. 
• Pour wine into mixture and let the alcohol completely evaporate. 
• Add in tomato ketchup and rice, and stir to mix well. 
• Remove from heat and divide rice mixture into 4 portions. 
• Coat skillet with oil. 
• Make an omelette with 2 beaten eggs over medium to low heat. The omelette is only cooked on the underside, and the top should be slightly runny in the middle. 
• Once done, turn off the heat and top 1 portion of the rice mixture on one side of the omelette. 
• Using the help of a frying slice, fold the longer side over the rice. 
• Lift and tilt the skillet and carefully roll the Omu Rice onto serving plate. 
• Top with some ketchup and serve with vegetables on the side. 
• Repeat the steps for omelette 3 times. 

Number of Servings: 4

Japanese-Style Mushroom Rice (Kinoko Takikomi Gohan)

Posted by Vivian in Japanese, Mushroom, Rice

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I was very excited when I first chanced upon www.justhungry.com. It was the answer to my thirst for Japanese recipes. The author of the site is a Japanese and I believe that the recipes are very authentic.

Here's a recipe picked up from justhungry.com. I had reduced the proportion of dashi to rice, as opposed to what was stated in the original recipe because the rice was way too mushy.

Ingredients:

• 320ml of Japanese rice 
• 200ml dashi stock 
• 300gm of mixed mushrooms (shiitake, oyster mushroom or Shimeji) 
• 2 tablespoon of mirin 
• 2 tablespoon of light soya sauce 
• 1 fried bean curd (aburaage) (optional) 

Preparation:

• Wash the rice until water runs clear and drain 
• Slice the mushrooms or shred with hands 
• Cut aburaage into small pieces 
• Marinate mushrooms and aburaage with light soya sauce and mirin for at least an hour 
• Put rice in a rice cooker, add dashi and mushroom mixture 
• Cook the rice as per normal 

Number of Servings: 4

Chicken can be added as a variation to this recipe

Oyako Donburi

Posted by Vivian in Chicken, Japanese, Rice

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Can't quite recall where exactly this recipe was picked up from... but this is a definte gem. Quick, easy and an almost-no-mess recipe.

The difficult part is getting the egg right. It was after a few rounds of trial and error before I worked out the magic. Never beat or whisk the egg because by doing so air will be incoprated into the egg and the end result is a pot of "stewed scrambled egg". Instead use the chopsticks to do a couple of zig-zag actions to break the yolk. Another important tip is to turn down the fire to low and let the egg simmer.

Ingredients: 

• 1 cup dashi 
• 2 tablespoon sugar 
• 4 tablespoon mirin 
• 6 tablespoon light soy sauce 
• 1/2 onion (sliced thinly) 
• Chicken thigh (cut into bite size pieces) 
• 2 eggs 

Preparation:

• Mix the dashi, sugar, mirin, and soy sauce. Divide into four portions. 
• In a small frying pan, heat up one portion of the mixture. 
• Arrange the onion slices and chicken thigh in the pan as the sauce heats up. 
• Cover the pan and let the chicken cook. 
• Pour the eggs into the pan and cook until 90% done. 
• Slip the entire mixture from the pan onto a steaming bowl of rice. 
• Top with seaweed (optional) 

Number of servings: 4