I haven’t been keeping up with my Scrumptious Weekend posts have I? It’s partly to do with a change in approach and time at my end, but also because I haven’t had very note-worthy scrumptious eats lately. I do share a lot of them on Instagram as some of you would have undoubtedly noticed
However, I cooked something tummy warming and nostalgic this week and posted it on Instagram, and it generated some interest among some of you who wanted to know how I made it, so I thought I’d quickly share how I did it. It’s far too difficult to type on the phone or to summarize it all into 140 characters
What I made was long bean savoury rice, a homecooked favourite and a one pot wonder that tastes even better the next day after being heated up in a pan and topped with a fried egg!
Here’s a quick recipe how I did did it, based on how my Mom and late granny used to cook it
- Meat (I use belly pork sliced into chewy pieces or you can also use chicken, chopped up small)
- Dried shrimp – a handful, rinsed
- Long beans – or any green beans or harder vegetable you have on hand
- Dried shiitake mushroom (optional)
- Dried oysters (optional but gives a wonderful smokey flavour)
- Oyster sauce to taste
- Light and dark soy sauce to taste
- Dash of pepper to taste
- Rice, washed and drained
- Stock or water
- Marinade your meat with oyster sauce, light soy sauce and pepper. Leave aside for a few minutes
- If using, soak your dried shiitake mushrooms and dried oysters to soften and slice them up thickly
- Wash and soak the dried shrimp and then drain
- Chop up the garlic and slice the shallots thinly
- Wash and cut up the long beans into chunks
- Wash your rice and measure out the water as you normally do for cooking in a rice cooker. Then, drain the water into a bowl and set it aside
How to cook this:
- Heat wok with some oil and fry the drained dried shrimp until fragrant. Set aside.
- In the remaining oil, fry the garlic and shallots until fragrant and shallots are slightly brown. Stir often so they don’t burn.
- Add in marinated meat and stir fry until browned but not cooked through. You’ll be cooking this in the rice pot later.
- If using, add the drained dried oysters and dried mushrooms at this point and stir-fry.
- Add back the fried dried shrimp and the cut beans.
- Stir to mix and add seasoning if necessary – soy sauce, and dark sauce for colour.
- Add the washed rice and stir to mix everything evenly. Taste to ensure you have your seasoning right.
- Dish into your rice cooker.
- Add the water you measured out earlier for cooking the rice, or stock, ensuring that you cover the surface of the mixture
- Set rice cooker to cook and enjoy when it’s done!
- Serve with a fried egg, keep the yolk soft or I love it with some home made sambal as well
I like to keep the yolk of my fried egg just right and runny so it breaks up and mixes up with the rice for a yummy mix Also, expect that people will take second or even third helpings of this so make sure you cook up a lot extra! I like to cook up a big pot, then keep the remainder for quick meals throughout the week or even for a packed lunch at work.
It actually tastes even better after being quickly fried up to heat the following day
Note: I don’t provide exact measurements or quantities because I’m not very good at it. I operate on a guesstimate style of cooking, where I go by feel and taste rather than using exact measurements. For this dish, the more ingredients you put in, the more flavoursome it will be so be generous!
If you don’t have a rice cooker, you could also cook this in your wok or pot but you have to be careful with your water measurement so it doesn’t get too wet. It is therefore quite important to measure out your water beforehand based on the amount of water you usually use to cook your rice. I operate on the finger test i.e. height of rice = height of water measured with my fingers It’s not an exact science, but it works incredibly well.
Have you tried cooking this? Do you remember eating this at home?
If you do try this, do let me know how it goes for you. For many of us, this probably brings back some nostalgic reminders of home cooked meals and the family sitting around the dining table, feasting on this quick one pot wonder
Scrumptious Weekend: One day of the week where I indulge in my other love – Food! It will feature my cooking experiments or eating and travel adventures. Yes, I will travel for good food and I’m always experimenting in the kitchen.