Tuesday, 30 September 2014
Long Bean Pumpkin Rice (菜豆金瓜饭)
The hub is a Hokkien and his mum used to cook them long bean rice or otherwise known as Cai Dao Peng. She has not done so for quite a while and my sister-in-law is always asking when she can cook this childhood dish again.
I had some long beans left after I fried some long bean with minced pork the other day (my childhood dish!) as requested by the hub. So decided to let the hub reminisce his childhood dish, with a twist of course! I also wanted my children to try more of our childhood dishes so that the dishes will not be forgotten and can be pass down to their children in future.
Simple rice dish with long beans, I added sliced Taiwan sausages, pumpkin and chicken to make it more flavourful. In the end, the hub says the smell reminds him of Lotus Leaf Rice....sigh... but he did say he like it and he took double portions that meal!
Here's the recipe...
Long Bean Pumpkin Rice (Serves 5 - 6)
180g pumpkin, diced
25g dried shrimp, washed and soaked
5g dried baby scallops, washed, soaked and tear into small pieces
5 strands of long beans, washed and cut into small pieces
4 cloves of garlic, minced
4 shallots, sliced
1 toe-sized ginger, peeled and minced
1 boneless chicken thigh, cut into bite-sized pieces
2 cups of rice, washed
1 - 2 tbsp dark soy sauce
2 tbsp Hua Diao wine
1/2 tbsp light soy sauce
A few dashes of pepper
Spring onion for garnishing (Optional)
In a heated oiled wok, add in 1/3 of the garlic and fry until fragrant. Add in the long beans and stir-fry for a min. No need to fry the long beans until cooked. Dish out and set aside.
Add a little oil and fry the taiwan sauages until fragrant and slightly browned.
Shift it to one side and add in the ginger, garlic and shallot and fry until fragrant.
Add in the dried shrimp and dried scallops and fry for a min for it to be fragrant. Mix with the Taiwan sausages.
Add in the pumpkin, rice and chicken. Stir to combine.
Add the dark and light soy sauce, pepper and wine and mix to combine well.
Dish up into a rice pot and add water to just cover the rice. do not add too much water or the rice will be very wet when done. (I did mine slightly too wet, would be even nicer if it was a little drier) Put the rice cooker to cook the rice.
When the rice is almost done (At this time, steam has begin to come out of the rice cooker), add in the long beans and continue to let the rice cook.
When done, dish out and garnish with spring onion. (optional)
Hope you will like this dish as much as my family. And if you are a Hokkien, hope it reminds you of the wonderful childhood dishes that your mother or grandmother had cooked for you.