Pumpkin Brown Rice Congee

Recipe from here.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Pumpkin Brown Rice Congee

Recipe (1-2 serving)

Ingredients
50g brown rice (washed)
50g minced meat
100g pumpkin (without skin)
2 dried mushroom (soaked)
3cup water
soy sauce
salt
sesame oil

Steps:
1. Pour brown rice and water into a small pot and bring it to a boil.
2. Put on lid, off the heat and let it sit for half an hour.
3. Cut off stalk of mushroom and diced it.
4. Cut pumpkin into small cubes.
5. With medium low heat, bring the pot of brown rice to a boil again.
6. Remove lid add in diced mushroom, stir and cook for 5mins.
7. Add in pumpkin cubes and cook for another 7-8mins.
8. Add in minced meat, stir and let it cook for further 12mins till pumpkin is soften and meat is cook though.
9. Lastly add in soy sauce and salt to taste.
10.Cover with lid, off heat and let it sit for a while for congee to thicken.
11.Serve in a bowl with dash of sesame oil.

Steamed Chicken Glutinous Rice (米鸡)

I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.

Recipe

Ingredients: (yield 5 bowls)
1 chicken thigh (boneless and skinless, cut into chunk)
3 dried mushroom room (soaked, remove stalk and cut into 2pcs)

Seasoning (A): (adjust seasoning according to your taste)
1/2tbsp oyster sauce
1/2tsp black soy sauce
1tsp soy sauce
1/4tsp salt
1/2tsp ginger juice
1/2tsp sugar
dash of pepper
dash of sesame oil

300g glutinous rice (soak overnight)

Seasoning (B): (adjust seasoning according to your taste)
1tbsp oyster sauce
2tsp soy sauce
1/2tsp salt
1/2tsp sugar
2tbsp chicken stock/ water
1/2tsp sesame oil

1/2 Chinese sausage (sliced)

Step:
1. Marinate chicken and mushroom with Seasoning (A), set aside for an hour.
2. Grease mould and set aside.
3. Drain glutinous rice, spread rice on tray and sprinkle some water on surface.
4. Steam glutinous rice in a preheated steamer at high heat for 20mins.
5. Remove lid, sprinkle some water on glutinous rice and continue to steam for another 20mins.
6. Remove cooked glutinous rice from steamer and fluffy rice with a pair of chopstick.
7. Mix Seasoning (B) together and pour it into cooked glutinous rice.
8. Mix well with a pair of chopstick.
9. Arrange chicken, mushroom and Chinese sausage at the base of mould.
10.Fill with glutinous rice and press firmly.
11.Place it in preheated steamer and steam at high heat for 25mins.
12.Dish out and serve.

Orange Flavour Teriyaki Chicken

Recipe

Ingredients
3 chicken thigh (boneless)
1 white onion (sliced)

Homemade teriyaki sauce:
1/3cup Japanese soy sauce (I used KIKKOMAN brand however I find that it too salty and the colour is too dark.)
1/3cup mirin
1tbsp plain flour
3tbsp sugar
3slices ginger
juice of 1 orange
zest of 1 orange

Steps:
1. Mix all the ingredients for teriyaki sauce together.
2. Simmer over medium low heat till sauce thicken.
3. Remove from heat and set aside to cool.
4. Use 1/2 to 3/4 portion of the orange teriyaki sauce to marinade chicken thigh for 2 to 4hours or overnight. (Pour balance sauce in an airtight bottle and store it in fridge.)
5. Heat up a non-stick pan.
6. Place marinaded chicken into pan and scatter onion on the chicken.
7. Pour marinaded chicken sauce over chicken.
8. Cover lid, reduce to medium-low heat and simmer for 8mins.
9. Turn the chicken over, cover lid and continue to simmer till sauce thicken and chicken is cook though.
10.Dish out and serve.

Note: For original teriyaki sauce, omit orange juice, zest and ginger. You can replace it with 1/4cup of water if you find the sauce is too salty.

One Pot Fragrant Mixed Rice (一锅熟)

Almost everyday, I have to crack my head on what should I prepared for breakfast, lunch and dinner. I do believe that all mums will have their own recipe or version of a simple and easy to prepare one dish meal. My mum had taught me to prepare an easy and simple one pot rice for a family. She named it '一锅熟'.

This is my version of one pot rice for my family.
-Cook a pot of rice with chicken stock and some salt to taste. (Sometime I don't use chicken stock so I add butter instead.) When it is almost dry, just add diced vegetarian gluten roast pork, diced ham, diced crab stick and diced button mushroom on the rice. (You can add any ingredients of your choice.) Cover lid and leave it to continue cooking. When it done, open the lid and stir the rice to mix everything up. It ready to serve.

Yu Sheng （鱼生）

With tossing of auspicious words mark the end of 15 days of Chinese Lunar New Year celebration. This also mark an end to my busy two months. :)

Steam Boat for Four

This is my family simple reunion dinner on the third day of Chinese Lunar New Year.

Katsu Curry

Recipe

Curry Sauce:
- Saute 1/2 diced onion in hot oil.
- Add in 1 carrot diced, 1 potato diced and 2cups of water.
- Simmer until vegetables soften.
- Add in 1/3 block of curry sauce mix and stir until sauce thicken.
- Off fire and set aside.

Chicken Cutlet:
- Marinate 3 boneless chicken thighs with 1tsp soya sauce, 1/2tsp salt and 1/2tsp sugar for 30mins.
- Coat chicken thighs with some flour then with 1 beaten egg.
- Lastly coat it with good amount of bread crumb.
- Deep fry in hot oil until golden brown.
- Dish out and drain oil on kitchen paper.

Serving:
- Cut chicken cutlet into serving pieces.
- Arrange it on a plate of steam rice and pour some curry sauce beside the cutlet and serve. (Serving: 3 person)

Potato Patties

Recipe
- Steamed and mashed two potatoes.
- Mix in some minced meat, chopped spring onion, chopped carrot and seasoning.
- Marinate for 30mins and shape it into individual patty.
- Keep in the fridge for few hours or overnight so that the patties will be slightly harden.
- Coat the patties with some flour, then with beaten egg and lastly coat it with the bread crumb.
- Deep fry in hot oil until golden brown.
- Dish out and serve.

Vegetarian Sweet & Sour Fish Slice （酸甜素香鱼片）

If you are sick of eating meat, here a vegetarian dish to share with everyone.

Recipe
-Deep fry 1 packet of fish slices till golden brown, dish out and set aside.
-Cut out 1 onion, 1 tomato and 1/2 green pepper into pieces.
-Saute onion, green pepper and tomato for a few minutes.
-Add 1/2cup water, 2 1/2tbsp tomato sauce, 1tsp oyster sauce and 1tsp sugar. (According to your taste.)
-Bring to boil till gravy slightly thicken.
-Add in the fish slices and toss.
-Off fire, dish out and serve. (Serving: 4 persons)

Crispy Preserved Beancurd Chicken Pieces ( 豆腐乳酥炸鸡块 )

Recipe

Ingredients
3nos boneless chicken thigh

Marinate
1/2tbsp chopped garlic
2pcs preserved beancurd (豆腐乳)
1tbsp honey
1tbsp light soya sauce
pepper
1 egg

Flour Coating (mixed)
5tbsp rice flour
5tbsp tapioca flour

Steps:
1. Rinse the chicken meat and cut into pieces.
2. Mash the preserved beancurd and mix with all the marinate ingredients.
3. Marinate the chicken pieces for 1 to 2hrs.
4. Strain the marinated chicken pieces.
5. Coat the chicken pieces with the flour mixture.
6. Deep-fry in hot oil over medium heat for 5mins, then dish out.
7. Reheat the oil over high heat until very hot.
8. Put the chicken pieces back into the hot oil again and fry until crispy and golden browned.
9. Dish out, drain well and serve hot. ( Sprinkle some chilli powder over it and it will taste even better.)

Smoked Salmon and Mushroom Baked Rice

A simple fried rice cover with smoked salmon and mushroom, spread with spaghetti sauce, sprinkle with a general amount of mozzarella cheese and lastly grill in a 200C oven for 20mins till golden brown and crispy. A plate of baked rice accompany with a bowl of home make cream of mushroom soup and a thump up shown a satisfying meal. :)