Sunday, May 24, 2015

Yam rice with pork belly, chinese black mushrooms, dried scallops and dried shrimps :)

I'm glad to say that my first attempt at yam rice was a yammy-licious success! :)

  •  Half a purple yam, peeled and cubed *1 whole purple yam, 450g
  •  5 garlic cloves, chopped
  •  5 shallots, sliced
  •  1 dried scallop (conpoy) *8 large dried scallops
  •  100g dried shrimp *150g small dried shrimp
  •  4 dried mushrooms *8 dried mushrooms, sliced
  •  1 Chinese sausage, skin removed, sliced *not used
  •  300g pork belly, sliced *200g lean pork
  •  1 tsp salt
  •  2 tsp sugar *1.5 tsp sugar
  •  1 tsp dark soya sauce *2 tsp dark soya sauce
  •  1 tsp light soya sauce *0.5 tsp concentrated chicken broth
  •  5 rice cups of rice
  •  6 rice cups of water *1 extra cup of mushroom reserve water, 20ml of scallop reserve water
  •  5 tbsp of cooking oil *1 tbsp of sesame oil

  • 1. Wash the rice and set aside.
  • 2. Soak the dried mushrooms in hot water until soft. Rinse and slice.
  • 3. Rinse the dried scallop, then soak in a little hot water.
  • 4. Shred the scallop.
  • 5. Rinse the dried shrimp and soak in water.
  • 6. Heat two tablespoonfuls of oil and fry the yam until lightly browned. Set aside.
  • 7. Heat one tablespoonful of oil and 0.5 tbsp of sesame oil and fry the sliced pork belly till brown. Set aside. *Pour reserve oil into prewashed rice.
  • 8. Heat two tablespoonfuls of oil and 0.5 tbsp of sesame oil, fry the garlic and shallots until golden brown, then add the scallop, dried shrimp and mushrooms.
  • 9. Add in the washed rice, fried yam and pork.
  • 10. Add in one teaspoonful of salt and 1.5 teaspoonfuls of sugar. Add in one teaspoonful of light soya sauce, two teaspoonful of dark soya sauce, 0.5 tsp of concentrated chicken broth
  • 11. Remove the mixture from the wok and transfer into the rice cooker.
  • 12. Add six cups of water + 1 cup of mushroom reserve water and 20ml of scallop reserve water. Use the rice cooker to cook the rice until done.
  • 13. Serve with chopped coriander and dried shallots .(optional)

  • All my adaptations of the recipe have been indicated with an asterix * next to the ingredients list. We love our rice with a chockful of ingredients :) Dad loves sesame oil so he suggested the addition of sesame oil. I didn't want to just add it into the rice. So I've incorporated it into the frying of the ingredients. Just a little sesame oil does bring up the fragrance of the rice!

  • Cook happy. And eat well. From my kitchen to yours! <3 br="">

  • Sunday, May 17, 2015

    Nonya Chap Chye

    Tried and tested. 
    This was such a crowd pleaser that I've cooked it the very next week after my first attempt.

    What a happy myriad of colours!

    This week's edition was same same but different.
    Using some deep fried pork belly instead.
    And I added black moss (not in picture) this time :)

    •  8 large dried mushrooms
    •  1 litre of water, or more if necessary
    •  100g haebi or dried shrimp
    •  10g dried black fungus or cloud ear fungus
    •  100g black moss
    •  10g dried golden lily buds
    •  20g tung hoon or bean vermicelli
    •  20g tau kee or sweet beancurd skin
    •  5Tbs cooking oil, and more oil for deep-frying the tau kee
    •  200g pork belly, sliced into thin strips
    •  1Tbs garlic, finely chopped
    •  2 1/2Tbs tau cheo or fermented soyabean paste
    •  1kg cabbage, washed and cut roughly into pieces
    •  100g jicama, peeled and cut into strips about 4cm long and 1cm thick
    •  10g beancurd skin
    •  1Tbs concentrated chicken stock
    •  Salt to taste
    •  Oyster sauce to taste

  • 1. Wash the dried mushrooms and boil in a small pot with about 400ml of water for about five to 10 minutes, until they have softened. Drain but keep the liquid (mushroom water) for use later. Cut the mushrooms into strips. Set aside.
  • 2. Meanwhile, soak the dried shrimp, black fungus, black moss, golden lily buds and tung hoon in separate bowls of water for about 10 minutes. Drain each item and set aside. Tie the lily buds into knots and trim the ends. Set aside.
  • 3. Wipe the sheets of tau kee with a damp cloth, then cut them into 5cm squares. Deep-fry in hot oil until brown and crispy. Drain on paper towels and set aside.
  • 4. Heat 5Tbs of oil in a large wok on medium heat. When the oil is hot, add the dried shrimp and fry until fragrant.
  • 5. Add the strips of pork belly and continue to fry until cooked.
  • 6. Add the garlic, then the tau cheo and fry for about one minute.
  • 7. Next, put in the cabbage and jicama and stir. Add about 200ml of water. Cover and cook for about 10 to 15 minutes, stirring intermittently.
  • 8. Add the mushroom water that you had set aside earlier, followed by the mushrooms, black fungus and golden lily buds. Stir. Add just enough water to submerge most of the ingredients.
  • 9. Bring the liquid to a boil. Add more water if necessary. The vegetables should be cooked and soft, but not mushy.
  • 10. When boiling, add the tau kee and black moss. Stir gently and simmer for about five minutes. Add the beancurd skin and tung hoon.
  • 11. Add the concentrated chicken stock, salt and oyster sauce to taste.
  • - See more at:



    I used some of the reserved water from soaking the dried prawns as well.
    Taking the healthier (less mess too!) option, I didn't deep fry the tau kee so I've added it in together in Step 8 to let it cook for longer.
    Since I was using fermented soybean instead, I mixed the oyster sauce, salt and chicken stock cubes together before adding it in to the simmering vegetables.
    If you're using chicken stock cubes instead, you'd need one to one and a half cubes.
    I added in two tablespoons of oyster sauce and a quarter teaspoon of salt.

    And if you're wondering if sio bak or regular pork belly is better for taste, I'd say it's really up to your own personal preference.
    But if you left it to me, I'd cook with pork belly and top it off with sio bak! :)

    Happy cooking!

    From my kitchen to yours,
    Brenda x