Monday, August 10, 2009
During the time when I first started a job in Kulim Hi-Tech park, I stayed with my eldest sister in Butterworth. My sister cooked dinner almost every weekdays. One of the "one pot dish" that she cooked was the pumpkin rice. I didn't get the recipe from her, cuz I wanted to cook it my own way, which is the most convenient for me. Based on the photo above, you'll know I have succeeded in my first attempt. :P I will cook this dish more frequently in future.
1 cup of rice (washed and soaked for 4 hours)
180 lean pork (cut into thin strips)
20 gm of dried shrimp (washed and de-shelled) Little Inbox: Don't be surprise, I used to deshell the dried shrimps
2 dried mushrooms (soaked, removed stalk and cut into thin strips)
300gm pumpkin (skinned, seeded, and cut into small cubes)
4 clove of garlic (finely chopped)
7 shallots (skinned and thinly sliced)
1 stalk of scallion (chopped)
chicken stock (adequate amount used to cook 1 cup of rice)
Marinate the meat, mushroom and dried shrimps with:
1 tbsp of light soy sauce
1 tsp of sesame oil
dash of white pepper
leave it in the fridge for 4 hours
1 tbsp of oyster sauce
3 tbsp of light soy sauce
1/2 tbsp of dark soy sauce
1. Heat enough oil in a wok, fry shallots till golden brown and set aside.
2. Leave about 3 tbsp of oil in the wok, and saute garlic till fragrant. Pour in the marinated ingredients and stir fry till fragrant.
3. Add the pumpkin and rice to mix well.
4. Add seasonings and chicken stock. Bring it to a boil.
5. Pour everything into rice cooker. Set the rice cooker to slow cook mode, and cook it for 1 hour. If you are using the normal rice cooker, just cook it like normal.
6. Once cooked, serve it with scallions and fried shallots.