Blogger Widgets

Tuesday 2 April 2013

Cooked Long Beans With Rice ( 豆角饭 )

Usually I prefer to cook ONE POT dish because it is easy (but some one pot dish needs some long list of preparation).

Well, I do admit that sometimes I can be lazy to cook for a set of meal of 3 dishes; because you need to stand for hours preparing the ingredients, cooking, clean up etc and lately with this kind of hot weather makes you feel more lazier!  

Whenever I finished cooking for all the three dishes and by the time ready for dinner, I always tend to eat little. hmm...probably already so "full up" cooking and inhaling all the fragrant and aroma inside me!  I understand well now, previously when my mum cooked all the dishes, she will eat teeny weeny only and all of us the children feel why our mum so painstakingly cooked for us and she is so scrimp of dishing up the delicious food into her plate!

So once in awhile being as the chef at home, so it is alright to just cook one pot dish and hope no one is complaining and muttering  out "Ah, only one dish?"  Well, at least I have a soup to go with it.

Herewith, one pot dish "Cooked Long Beans With Rice" 


(serves for 4-5 person)

Ingredients A
3 cups raw Rice
1 tsp olive oil
550ml water

Ingredients B
3 tbsp oil
4 shallots  (peeled, washed & sliced)
3cm ginger (scraped, washed & chopped)
2 ½ tbsp dried shrimps  (washed, soaked till soft, drained)
150g pork belly or Roast Pork (I used roast pork)
1 pair Chinese sausage  (washed with hot water, drained, remove skin, sliced in slant)
12 long beans  (washed, cut into 1 inch length)

Frying Rice Seasonings
3 cloves garlic (peeled, washed, chopped)
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce

1 tbsp Shao-Xing Wine
½ tsp salt
1 tsp sugar
¼ tsp pepper
a dash of sesame oil

Preparation and Method

1.  Rinse and soak rice in water for 30mins, drained and mix thoroughly with olive oil, set

2. (If using pork belly)
     Boil pork belly for about 5 minutes, rinse, drain and cut into shred.  Heat the work
     Without oil and fry the pork till brown, the pork will release some oil during stir frying.

     (If using roasted pork)
 Heat up wok, add a tbsp oil and add in roasted pork, give it a quick toss under high
 heat. The pork will release some oil during stir frying. (You may add little light soy sauce and 
 sugar for more added flavour). Once it turn brownish, dish up and set aside.

3. Heat 3 tbsp of oil (Ingredients B) in wok, stir fry shallots till golden brown, add ginger
     and fry till fragrant follow by dried prawns, fried roast pork, sausage, long beans and
     sizzle in Shao-Xing wine, stir fry for a moment, then add Seasonings and stir well. 
     Dish out and put aside.

4. Heat 1 tbsp of oil in a wok, fry garlic till fragrant, reduce to low heat, sizzle in 1 tbsp of
     light soy sauce, add rice, dark soy sauce and oyster sauce (In Frying Rice Seasonings)
     and fry evenly at high heat.  Turn off the flame.

5.  Transfer fried rice and add 550g water into rice cooker. Switch on and cook for about
      13 to 15 minutes until boiling, when water almost dried up, pour fried long beans
      mixture over it, cover with lid and continue to cook until the rice cooker automatically
      shut off.  Simmer for 5 minutes more.  Stir well and serve. 

Pour in the fried long beans once the water in the rice cooker dries up and continue to cook.

                                        Fluff and stir/mix well together before serve.

This long beans rice is full of fragrant of the chinese sausage and roast pork!  
I think my long beans are a little too cooked; simmer too long in the rice cooker resulted too soft and over cooked; blame me that I went for a long shower. :-)