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Monday, April 29, 2013

Steamed Can Savoury Rice

This is quite similar to the Taiwanese steamed savoury glutinous rice in individual stainless steel tall cans [ a hawker's delicacy of Central Taiwan].  With this idea, I cooked this steamed rice but using short grain rice [this rice is used for cooking sushi rice].  I like to use this rice instead of glutinous rice as it is not that sticky or chewy and we can have it as a One dish meal .  
The rice tasted good and fragrant quite similar to 'Chu Bee P'ng'.   I served it with some pickled zuchini and a Miso soup with some sweet leaves [so that there are enough vege for a meal].
Ingredients
[serves 3 - steamed in 3 individual aluminium cans]
200 gm short grain rice - washed and drained
6 [50 gm] shallots - sliced
3 [50 gm] dried mushrooms - soaked and cut strips
2 tbsp dried prawns - rinsed
200 gm shredded meat with some fats - marinate with soy sauce, pepper, sesame oil and cornflour
300 ml water  
enough oil to fry shallots
Seasoning to taste
2-3 tbsp light soy sauce
1/4 tsp msg
1/2 tsp pepper
1/2 tsp 5 spice powder
  1. Heat oil in pan to fry shallots until golden.  Dish out.  Remove excess oil, leaving 1-2 tbsp to fry mushrooms and dried prawns.  Fry until fragrant, then add in shredded meat.  Fry until meat is firm.
  2. Add in rice and seasoning to taste.  Stir in fried shallots [reserving some for garnishing].
  3. Dish out into individual cans [equal portions].  Add about 100 ml water to each portion.
  4. Steam for 25-30 minutes or until cooked.  Leave for 10 minutes before turning out to serve on plate.
  5. Garnish with crispy shallots, coriander leaves  and sweet sour chilli sauce [optional].  

2 comments:

Phong Hong said...

Kimmy, it looks very ho chiak! Quite a nice way to cook and serve for individual portions.

kimmy said...

Hi Phong Hong, I love to serve rice this way with different flavours, so as not to overeat...hehehe!

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