{"id":13973,"date":"2014-02-22T08:30:20","date_gmt":"2014-02-22T00:30:20","guid":{"rendered":"https:\/\/www.mywomenstuff.com\/?p=13973"},"modified":"2014-02-23T09:32:59","modified_gmt":"2014-02-23T01:32:59","slug":"long-bean-savoury-rice","status":"publish","type":"post","link":"https:\/\/www.mywomenstuff.com\/2014\/02\/long-bean-savoury-rice\/","title":{"rendered":"Scrumptious Weekend Vol. 30 : Homecooked nostalgia – Long Bean Savoury Rice"},"content":{"rendered":"
I haven’t been keeping up with my Scrumptious Weekend <\/a>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<\/a> as some of you would have undoubtedly noticed \ud83d\ude00<\/p>\n 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 \ud83d\ude1b<\/p>\n <\/p>\n 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! \ud83d\ude00<\/p>\n Here’s a quick recipe how I did did it, based on how my Mom and late granny used to cook it \ud83d\ude42<\/p>\n <\/p>\n You need:<\/strong><\/p>\n Preparation:<\/strong><\/p>\n How to cook this:<\/strong><\/p>\n <\/p>\n 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 \ud83d\ude00 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.<\/p>\n It actually tastes even better after being quickly fried up to heat the following day \ud83d\ude42<\/p>\n Note: <\/strong>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!<\/p>\n 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 \ud83d\ude1b It’s not an exact science, but it works incredibly well.<\/p>\n 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 \ud83d\ude00<\/p>\n Paris B<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \ud83d\ude00<\/p>\n\n
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Have you tried cooking this? Do you remember eating this at home?\u00a0<\/span><\/h4>\n