Tuesday, February 23, 2016
When Cinderella's pumpkin carriage meets... A rice cooker :)
2 wedges of pumpkin, cubed
1 carrot, sliced
3 cloves of garlic, minced
8 chinese mushrooms, soaked and sliced
30g of dried shrimp, rinsed and soaked, reserve water
200g lean pork, sliced
(Marinate with 1 tbsp of sesame oil, 1 tsp of white pepper, 1/4 tsp of salt, 1 1/2 tbsp of oyster sauce, 1 tbsp of dark soy sauce, 1 tbsp of light soya sauce and a dash of Shaoxing wine)
6 large prawns, deveined and deshelled, reserve heads
1 sprig of parsley, chopped
1 chicken cube, dissolved in 100ml of water
2.5 cups rice, rinsed (I measured the amount of water needed for 2.5 cups of cooking and soaked the rice in it while prepping the rest of the ingredients)
Chye sim, washed and chopped.
1 packet of Hokto Maitake mushrooms (or black fungus) for added crunch. *Optional.
In the rice cooker, turn the setting to cook and add 2 tbsp of oil.
Stir fry garlic and dried shrimp till fragrant.
Add in the shrimp heads, using the frying slice to press down on the heads and discard.
Throw in the mushrooms, the marinated lean pork and fry till almost cooked.
Add in the pumpkin and carrot to fry.
Pour in the rice, water and dissolved chicken stock cube, add in the chopped chye sim and mix till well combined.
Place the prawns on top and close the rice cooker.
Wait for it to work its magic :)
From our kitchen to yours,