Calla Lily Recipes 食譜篇 - 咸菜饭 (MUSTARD CABBAGE RICE)

咸菜饭 (MUSTARD CABBAGE RICE)

Ingredients :-

200g preserved local mustard leaves (local ham choy)

200g preserved mustard leaves from China, available in supermarkets

1 thumbsized ginger, shred finely

1 large onion, chopped finely

4 pieces hard beancurd (taukwa), cut into cubes

50g dried shrimps, washed and drained

400g rice, washed and drained

500ml walter

30g boxthorn fruit (kei chee), available in supermarkets

SEASONING

2 tablespoons chicken concentrate

1 tablespoon light soy sauce

1 teaspoon sugar

1 teaspoon white ground pepper

1 teaspoon salt

1. Soak preserved mustards together for 10 mins and drain. Cut finely. Set aside.

2. Heat 3 tablespoons of oil in a frying pan over medium fire. Fry ginger till lightly golden. Push it aside in the pan and add chopped onions. Stir-fry onions until fragrant. Add preserved mustards and cook for 2 mins. Remove and set aside.

3. In the same pan, heat enough oil to fry beancurd till golden. Remove and set aside.

4. Using the remaining oil, fry dried shrimp till crisp and golden. Also remove and set aside.

5. Put rice, water, boxthorn fruit and seasoning in a rice cooker. Mix well. Then spoon cooked mustard leaves mixture on top of rice. Do not stir into rice. Cook rice as normal in the rice cooker. When rice is cooked, fluff up rice and toss in fried beancurd and fried dried shrimp.

6. Serve rice with some cut red chillies on the side.

TIP : Like curry, this rice tends to taste better the next day. Leftovers can be kept in the freezer, up to two weeks.