Ingredients ~800g cooked cold rice
~800g cooked cold rice
~2 Big dried lotus leaf (soaked & bring to boiled to soften the leaf)
~ 2 large eggs + Pinch of salt
~3 large dry black mushrooms (Soaked & cut Into cube)
~150g Cooked crabs meat or substitute with fresh prawn (In cube & stir fry)
-150g Siew Nyuk Or Char Siew (roasted pork) Cut into cube
~ 1 big fresh Crab (mud or flower crab)
~ 3 garlic Gloves chop fine
- 5-7Tbsp cooking oil
~1 tbsp sesame oil
~1 tbsp chicken stock
~ 2 tbsp light soya sauce
~ 1 tsp White/Black peppers
- fresh green onion for garnishing
Instructions
- Cook rice according to the package.After cooked let it cool down before use. Or use leftover rice. Used a spatula to break down the clumps into individual grains.
- Prepared to boiled water the lotus leafs in a wok for 3 minutes and transfer to cold water. This will soften the lead & to ensure that the rice wrap safely contained without tear the leaf. Wipe the lotus leaves clean on both sides and set aside.
- In a large wok, heat up the 2 tbsp oil, pour whisked eggs mixture cooked scrambled style till well done.Add in mushrooms, roasted pork, rice mix well and stir-fry for 2-3 minutes .
- Add Chicken stock, light soya sauce, pepper mix well. Taste and adjust the seasoning as needed.
- Finally mixing in crabs meat and sesames oil until evenly the fried rice.
- Get ready hot boiling water steaming processed.Place the centre lotus leaves( I used 2 leaves) into a bamboo steamer (round 9 inch size). Slowly pack all the fired rice into the leaves. Put on top the fried rice a BIG fresh crab . Sprinkle the chop garlic & pour with hot oil on top before cover the crab shell. Finally fold the edges of the leaves over the rice and bring to steamed on high heat for 25-30 minutes.
- Serve hot and sprinkle with some chopped onion.ENJOY & HAPPY COOKING 😋🥰TipsOvernight cooked rice will be works better for fried rice.If you use prawns instead of crabs meat. Stir fry the prawns till well cooked
No comments:
Post a Comment