Lotus Leaf Fried Crabs meat Rice

Ingredients 

~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 😋🥰
  
  

  
  

  Tips

  Overnight cooked rice will be works better for fried rice.

  
  

  If you use prawns instead of crabs meat. Stir fry the prawns till well cooked

  
  

  

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Korean BIBIMBAP

We follow  from this link below

Bibimbap Recipe from http://mykoreankitchen.com/2013/07/12/bibimbap-korean-mixed-rice-with-meat-and-assorted-vegetables/

Enjoy  cooking & have fun!

One pot mushroom + beef sausage rice

Ingredients 
2 cups  rice
4 cups  water
2 pack of Campbell ' s wild mushroom  instant soup
1 pack  fresh  mushroom 
3 beef sausage  cut into small pices 

1. Rinse your  rice before  cooking.
2.Put all ingrediens  into a pot and bring  to boil . When the water  has come to boil,  stir the rice.  Cover the pot and turn the heat  down to low. Don't  take off the lid while  the rice cooking.
3. When the rice  done (18 - 25 minutes ). Turn off the heat and let it sit  for 5 minutes  before  serve  hot.

My 1st attempt . .seem ok! Hope you like it too.

One Dish Rice " Yau Mei Fun"

Ingredients
2 Chicken ththigh or 200g chicken breast - cut into small pices. Marinate with black soya,pepper, sesame oil and a pich of salt.

6 Dry oyster - Soak in water for 15 min, drain the water and cut into two.

5 Dry mushroom - Soak in water for 15 min, drain the water and cut into strips.

1 big tin of stew pork (can getcfrom most supermarket).

2 Chinese sausage - cut into small slices.

20g Dry prawm - Soak in water for 5 min and drain

3 Cup of rice

Method
1.Heat up a pan with bit of oil. Fried dry prawn and mushroom for 1 min. Follow by chinese sausage fried for another 1 min.

2. Prepared rice cooker, wash rice add in all ingrediens except chicken bring to cook.

3. When the rice start boiling, add in the marinate chicken. Wait till till cook and served hot.

Bubur Pulut Hitam (Black Glutinous Rice Dessert) - MFF PENANG #5

Recipe adapted from Justadelish

  

Ingredients

• 200g Black Glutinous Rice (Pulut Hitam)
• 120g Palm Sugar (Gula Melaka)
• 1.5 liter Water
• 10 Dried Longan – Optional
• 2-3 Dried orange peel - Optional
• 150ml Coconut Milk
• 2 Pandan Leafs (Screwpine Leaf) – Optional
• pinch of Salt

Instructions

1. Wash the rice and rinse thoroughly.
2. Add rice, dried longan and water into a pot bring it to a boil and lower the heat. Simmer the mixtures for about 2 hours, constantly stirring every 15 minutes to prevent the rice from sticking or burning the bottom of the pot. If the water dries out, add some water.
3. The water will be reduced and getting thicker, add more water if it becomes too dry. Cook until the rice is soft and mushy, . The porridge should be thick, with minimal water.
4. Add palm sugar, stir until dissolved.
5. In another small pot, heat up the coconut milk, pandan leaf and a pinch of salt on low fire. Bring it to a gentle simmer and switch of the fire. Remove the pandan leaf.
6. Serve the porridge hot, with a few spoonful of coconut milk on top. I also love it served cold.
   

Notes

You may opt to use slow cooker and cook on high setting, about 3-4 hours and switch off the cooker.
  

 

 

Mango Sticky Rice - Sushi Style (Perlis Dessert)

I am submitting this post to Malaysian Food Fest (MFF) Kedah & Perlis month

 hosted by WendyinKK of Table for 2

 

Recipe adapted from Wendyinkk

Ingredients - Sticky rice
2 cups glutinous rice (sticky rice)
4 cups water or coconut milk to cover the glutinous rice
1 tsp sugar
1/4 tsp salt

1. Rinse and clean the sticky rice and soak for 3-5 hours.
2. Put all ingredients into a tray and bring to steamed for 35-40 minute.
3. When cook, stir the glutinous rice so that the coconut cover evenly.
4. Cover and let it stand for 30minute.
5. Serve glutinous rice (room tamperature) with coconut milk and  mango.

Ingredients - Coconut Milk Sauce
200 gm tick coconut milk
2 tbs sugar
1 tsp cornstarch
pinch of salt

1. Combine all ingredients and cook on medium low heat while stirring slowly.
2. When bubbles start to appear on the side of pot and the mixture seems to start tickening, turn off the heat.If the gravy is overcooked, the coconut milk might split and no longer taste freshly coconutty.
3. Let the gravy cool down and ready to be serve.

BENTO #81 - TUNA ONIGIRI

BENTO #80 - CORNED BEEF ONIGIRI

Ingredients
1 can of corned beef
1 big onion (cut into small pieces)
1-2 pieces nori (1 nori cut in three pieces)
1 tbs cooking oil
2 cup of rice
1 slice of cheese (Optional)

1. Cook rice.
2. Heat the frying pan with oil and fry the onion & corn beef for 2-3 minute.
3. Mix the cook rice with corned beef till even.
4. Mould the rice & wrap with nori sheet.
5. Use flower shape cutter to cut the cheese slice for decoration. Ready to served

Rice Dumpling Festival (Kou Chung)

Kou Chung given by hubby friend (Uncle Ham Chin Peng - @RM 6.00 each) - Wah, really good!

Bought this peanut kou chung @ RM 1.00 each.

BENTO# 73 - One Dish Rice

One dish rice recipe served with cucumber, kaya crackers, grapes & papaya pickles.

BENTO # 63 - Bake Rice with Cheese & Chicken Sausage & Mushroom

Served with coconut pudding & salad -purple cabbage

Ingrediens
- 5-6 bowl cooked rice

- 1 can button mushrooms, sliced

- 5-8 chicken sausage

- 15g butter

- 1 packet of Maggie - cream of mushroom soup + 2 1/2 cups water (Mixed)

- few slice of Cheddar Cheese

- Salt & Pepper

- Cucumber, sweet pea & cherry tomato (garnishing )

Directions
1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken sausage pieces, saute for a few minutes

2, Add cream of mushroom soup till boil.

3. Add the cooked rice, salt and black pepper to taste. Stir well.

4.Portion out the rice into individual oven-safe baking dishes (or use alumnium tray), and topped with a layer of slice cheddar cheese.

5. Baked in a pre-heated oven at 200C (392F) for about 10-15 minutes, or until all the cheese has melted and is very slightly browned.

BENTO# 62 - TOMATO FRIED RICE

Served with yellow water melon, cucumber, beancurd & candies

BENTO #59 - FRIED RICE WITH CHICKEN

Served with carrot & Cheese (Flower) & lettuce