My beautiful, lovely Grandmother/ 外婆的咸肉粽/ Glutinous Rice Dumpling Wrapped in Bamboo Leaves

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I only started to appreciate traditions and festival foods after I came to live in Finland, a place that has winter more than 6 months, celebrates to the midnight sun during the summer that lasts no longer than 2 months. It is clearly different than where I came from, Malaysia. As Malaysian Chinese, we carried out many practices originated from China. Some food and cultures have been also created only in Malaysia partly influenced by the Malay, Indian and European cultures. To name, black pepper crabs, pork ribs in herb tea, fish head curry are becoming some of those signature dishes of Malaysia.

This dish I’m introducing today is one of those festival dishes originated from China. Making glutinous rice dumpling or ‘Zongzi’ in Chinese, during the Dragon Boat Festival remains one of those practices carried on from generation to generation. There is a nice story about the history of making glutinous rice dumpling. You may go ahead and google, all I will tell you is that this dish was supposed to be for fishes not human. :-D Well, now it does not sound as tempting anymore, does it? No worries, this is not the same anymore compared to how it started. It is safe to be consumed by human and super delicious!

My grandmother, who I love to death used to make Zongzi every year. She would make countless bundles of these and hang them everywhere under the ceiling to cool. We always have too many Zongzi and enough to hand out some to the neighbours and relatives, it made me so proud. My grandmother used to have all the energy for it. But she stopped doing all these fun stuffs after she got that terrible stroke that made her body half paralysed. Before that she used to be out going, travelling to China, playing Ma Jong everywhere, running after me with bamboo stick real fast. I have been really sad to see that terrible change in her life. For over 20 years, she has been hiding from the society in her empty house, avoid meeting relatives and feeling ashamed of how she looks, not capable to walk properly. When me and my Finnish husband got married, I was excited to bring him back to the village I grew up in Johor Bahru and to meet my grandmother. I remembered while this white guy walked into her home, my grandmother immediately said that, ‘Oh no… there is nothing to see here, I’ve got nothing to show in my house, I’m a shamed!’

Should have correct her immediately that she is the only one and the most beautiful thing to be seen in that empty house.

I tried to call her every week and if not, I feel guilty and regret that I didn’t. Too bad there is a thing called time zone differences in the world. It makes it rather difficult to reach her before her bedtime. I’m sure my grandma would be very proud of me for making these rice dumpling all by myself. Oh well, my sister helped a little. ;-) I can’t see but next time when I tell her this, I’m sure she will be smiling like this.

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I did not realise that Popo, my grandmother looks much older than the picture in my head. :( Last phone call she said that she has a reason to feel happy again because she heard my voice. (Cried…)

Here is to my Popo, my beloved grandmother.

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(Make 50-60 bite sized Zongzi)

WARNING! THIS IS A VERY COMPLICATED AND TIME CONSUMING DISH!

Ingredients A:

1 kilo Glutinous rice

400g Peeled split mung bean

200g Dried chestnut

200g/ 1/2 pack Dried bamboo leaves

15-20 pieces Dried shiitake mushroom

4 Tbsp Oyster/Mushroom sauce

4 Tbsp Seseme oil

4 Tbsp Soy sauce

2 Tbsp Deep fried shallot (optional)

Several salted duck eggs (optional)

Plastic stings or hemp, cut into 50cm long and tight into bundles (I used wool thread :-P)

 

Ingredients B for Carnivores:

500g Pork belly, cut into biteable cubes

100g Dried Shrimp (optional)

2 cloves Garlic, minced

2 Tbsp Oyster sauce

1 Tbsp Soy sauce

1 Tbsp Dark soy sauce

1 Tsp 5 spice powder

 

Ingredients C for Vegetarians:

300g Seitan, cut into biteable cubes

150g Peanut, soaked in water (Can be replaced by canned peanut)

50g Chinese preserved kale/ vegetable (optional)

2 cloves Garlic, minced

2 Tbsp Mushroom sauce

1 Tbsp Soy sauce

1Tbsp Dark soy sauce

1 Tsp 5 spice powder

 

Methods:

1) (Ingredients A) Soak glutinous rice, peeled split mung bean, dried chestnut, dried bamboo leaves and dried shiitake mushroom in water separately overnight. Washed and drained. Mix glutinous rice and mung bean together with 2 tbsp oyster/mushroom sauce, 2 tbsp sesame oil and 2 tbsp soy sauce and deep-fried shallot in a bowl. Set aside.

2) Heat up oil in wok pan, stir fry mushroom and chestnut separately with the rest of the sauces, place also separately.

(The reason to place ingredients separately is to make sure that you get a piece of everything wrapped into every rice dumplings one by one.)

For Carnivores (Ingredients B):

2) Fry pork in oil with garlic, add oyster sauce, soy sauce, dark soy sauce and 5 spice powder until cooked. Meanwhile, toast dried shrimp in hot pan with a little bit of oil until fragrant. Set aside.

For Vegetarians (Ingredients C):

2) Fry seitan in oil with garlic, add in mushroom sauce, soy sauce, dark soy sauce and 5 spice powder and mix well. Meanwhile toast peanut with a little bit oil and salt. Set aside.

3) To make a rice dumpling, placed 2 bamboo leaves together horizontally and put both ends together to make a pocket. Put in 1 tbsp of rice-mung bean filling, add one piece of everything on top: mushroom, chestnut, pork/seitan, peanut, some Chinese preserved kale (optional) and salted duck egg (optional). Top up more rice-mung bean filling to cover up. Fold the leaves to closure, wrap the dumpling tightly with strings.

4) Cook rice dumplings in a deep cooking pot with enough water that covers them. Add 1 Tbsp of salt. Bring to boil, turn the heat to medium low, cook the dumplings for 4 hours. Enjoy as breakfast, lunch, snack or dinner.

I froze most of the dumplings in freezer and whenever I feel like it, I take it out and steam it for 10-15 minutes. I have let my Finnish, Chinese and Russian friends tried too, some said that one is definitely not enough! :-D

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It is important to tight the rice dumpling well and firm in order to prevent leaking during cooking process. FYI, 2 of mine leaked.

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 Here is my vegetarian version of Zongzi.

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With a pressure cooker, it only takes 40 minutes to cook the glutinous rice dumpling (Zongzi) ready.

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There are many ways to wrap a rice dumpling. Be creative and make your own style! No stress.

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If you may wonder, the main flavour of this dish comes from the fragrance of the bamboo leaves: woody, tea like aromas, hard to describe, very unique indeed!

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 Now you may understand why I think my Popo would be proud of me for making this dish. ;-)

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Stir-fried Mushrooms in Ginger & Sesame Sauce 麻油姜片炒杂菇

IMG_4404 Okay, to me it is like the easiest and yet delicious Chinese dish on earth. It’s irony how I’ve turned out to be a mushroom lover. Looking back on how I used to hate them a lot. To make me eat mushrooms, my mom has played some tricks. Once she spent half a day in stuffing those shiitake mushrooms with minced meat and braised them in some fancy gravy, I was still not impressed by them. And now that I have become a grown-up, I got so easily excited of mushroom: mushroom stir-fry, mushroom in soup, stuffed mushroom with blue cheese, grilled mushroom…All the legal things about them. :)

This dish is inspired by my cousin Joan, who also inspired me of singing as well. Joan used to be known as the best singer in town. I used to hum along at the background while she did her practicing. Trying not to make too much sound that anyone could ever notice me, because I just wasn’t good enough. But hey, time flies. I’m happy that I’ve got to be on the stage in front of everybody and sing my lungs out every now and then. It feels good!

Anyway, Joan has made this dish to me right about 13 years ago. Yes, I remember because it was so delicious that I could not forget. But her version includes chicken and chicken powder which I skipped this time. You should definitely make this dish if you like mushroom or ginger.

(Serve 2)

Ingredients:

300g Fresh Mushroom (I used King and Oyster)1 tbsp Ginger, julienned

1 tbsp Oyster/ Mushroom sauce

1 tbsp Shaoxing wine

1tsp Sesame oil

Dash of White pepper

1tsp Potato flour

100ml Water

 

Methods:

1. Clean mushrooms with damn cloth or wash if you prefer, cut into edible size.

2. Heat up 2 tbsp oil in wok pan, add in sesame oil and ginger. Fry until the ginger turn golden brown.

3. Add in mushrooms, oyster/mushroom sauce, Shaoxing wine and white pepper. Stir-fry for a few minutes until mushrooms are soft and cooked.

4. Mix potato flour with water, slowly stir-in the wok pan. Stir fry until the gravy is boiling and formed. Serve with rice.

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I personally like this dish to be quite mild with simplicity. But I think some of you might want to add a dash of salt, as you wish.

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For all the mushroom lovers<3

The Idea of Meatless Monday for Finns / Fried Long-life Noodles with Seitan

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You may not know because I haven’t told you yet, I have turned from a waitress/host to a chef for a few weeks now for my sister’s hotel HUONE . It has been fascinating, thrilling and a little tiring. But I was surprised by just how much I love cooking, in a way that working does not feel like work anymore. Sometimes I feel like I have been cooking all the time, which is the truth anyway. But it does not feel bad at all.

I have been enjoying a lot especially from receiving compliment from my customers. Since I started cooking in HUONE, no food has been going to waste, period! ;-) I felt moved every times when I saw those empty plates coming back to the kitchen representing ‘plates licking good’! It has been a rewarding job, a place to be creative, versatile and challenging which I really enjoy. I think I am just the kind of person who simply cannot cope with repetition and homogeneous life.

‘I think’.

The only minus from my work is that I’m cutting and cooking a lot of meat. You know what, it really doesn’t make me feel good. Raw meat smells nasty to me, I feel kind of guilty of cooking them, as if were killing lives. The smell of raw beef is worse, imagine those blood on my hands and knife … But this is my job, to cook and serve to the customers. I’m glad that I’m not a butcher though. Is there a way you could think of?

I have been doing some thinking, what if I serve vegetarian food like out of request? What if I make it tastes so good that nobody would actually realize? Is it possible? Then I tested it on last Monday since they call it Meatless Monday. I was trying to make it sounded good, Pumpkin and Chickpea Curry with Minced Lime Leaves for our buffet lunch. But the thing is, my customers were not happy when they heard the word ‘vegetarian’. To be exact, they had their lips curved downwards after they heard what they have for lunch. They liked the food though, that what they said. No food was going to waste still. But it bothers me because I knew that they didn’t enjoy it, especially men, those Finnish macho men ( no offense guys!). I was told that in Finnish culture, the term ‘vegetarian’ in menus sounds cheap, because it is always the cheapest option. Moreover, for some reasons people tend to assume that they will not get full with vegetarian food, which is not true. Well I think it definitely makes people feel lighter compares to meat dishes.

Am I supposed to convince myself that the concept is not working in our hotel? Shouldn’t I apply my own values and ethics onto my customers? Should I respect the food preference of Finns and just cook what they expect from their lunch, and keep the idea of vegetarianism to myself? You know I have a dream of having a vegetarian Asian restaurant in Helsinki one day. Is it going to happen?

Well, if you have something to say, let me hear your voice. Or should you have some great recipes, share me yours. So that I could test it to my customers on Monday!

Back to the recipe. Last time I promised to share you a recipe with seitan.(Sorry it took so long I’ve been busy!) It is really easy, just add it in noodles, or anywhere to replace meat in meat dishes. Lately I have felt in love with this ‘long-life’ noodles or Yi Mein. Hmm, they are so so good! To me they are best with just fried shallots and a dash of salt. Perfect! Simply irresistible. But today I’m making one that is heavier in taste. Here you go.

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(Serve 2)

Ingredients:

100g Dried long life noodles

100g Seitan

100g Broccoli, chopped into bite size

2 Garlic cloves, minced

2-4 shallots, thinly sliced

1 Chili, sliced (optional)

2 tbsp Soy sauce

1 tbsp Dark Soy sauce

1 tbsp Oyster /Mushroom sauce

1 tbsp Sesame oil

1 tsp Sugar

Dash of white pepper

 

Methods:

1) Boil water in pot, add in some oil and salt. Cook noodles according to instruction or until soft. Drain and set aside.

2) Heat up oil in wok pan, fry shallot until golden brown and fragrant. Add in garlic and seitan. Add oyster/ mushroom sauce and mix well.

3) Throw in broccoli, stir-fry until cooked. Add in noodles and the rest of the ingredients. Stir-fry until everything is well mix. Serve with optional chopped spring onion or coriander.

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I was pretty happy because I made this dish for my brother in law and my sister, they were very surprised and impressed just how good this seitan tasted! In fact my sister asked me to make her another seitan dish the other day. They actually apprecited this type of vegetarian food. You must try and cook this sometimes if you want to get high protein source from your food. Well and again, not for gluten intolerant friends.IMG_4382I don’t really know why this noodles are called long-life or longevity noodles, but it is a dish that we eat during birthdays, Chinese New Year or weddings, since the name represents ‘long-life’,  it acts as a wish to bring the fortune and luck to live longer life to someone. And it tastes good. Win win.

:)

How to eat ‘meat’ without killing any animals / 自制面筋/ Homemade Seitan with Asian flavor

How to eat 'meat' without killing any animals / Homemade Seitan with Asian flavors

I am not a vegetarian but I cook mostly vegetarian food at home nowadays. It’s definitely a healthier option for me. Especially when there is only vegetarian dish on the table, it is so easy to get enough vegetables intake per day without any effort. Even for my husband who always seeks for his protein intake from food, I have got him a solution- my homemade seitan. I bought this vital wheat gluten flour online that contains 75% protein, which is much more than chicken that has around 30%. It is not hard to make, low cost and very versatile in cooking. With seitan, you can make every delicious dish possible meat-freely. I like the texture of seitan, firmer than a firm tofu, a little chewy and you can play around with the taste pretty much any way you like. I have made my seitan a little poultry flavor by adding five spice powder. Read that you can easily twist it by adding seaweed to make it somehow fishy and so on. A perfect option for those who want to give vegetarianism a go!

(Make 4 servings)

Ingredients:

250g Vital wheat gluten flour

250ml Vegetable broth + 1,5 litter for cooking

2 tbsp Soy sauce

1 tbsp Mushroom powder

1 tsp Five spice powder

1 tsp Sesame oil

1 tsp Garlic powder

1 tsp Minced ginger/ ginger powder

Methods:

1. Mix vital wheat gluten flour in a deep bowl with mushroom powder, five spice powder, garlic powder and ginger.

2. Add soy sauce to 250ml of vegetable broth. Slowly pour in the liquid and mix in with the flour. Knit until the dough is formed for about 5 minutes. Cover with dry cloth and let it rest for at least 15 minutes.

3. After resting, knit the dough and divide it to small portions. Cut into smaller pieces as the dough will double its size after cooking.

4. In a deep pot, bring 1,5 litter of vegetable broth to boil, add in the cut dough. Cover with lid and let it simmer for about 45 minutes. Let it cool down. Use immediately or keep it in refrigerator in container.

Note: Adding some broth together with cooked seitan in container prevent them from drying out. I have stored cooked seitan in my freezer as well, works just fine!

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IMG_4344This is the second time I made seitan but I always surprised myself each time when I opened the lid to check the doneness of my seitan. My god, you could never expect how big they expand! They almost ‘got out’ from my deep pot! :-D So you wanna have a deep enough pot and not so giant looking pieces when you put them in for simmering.

I really enjoy cooking seitan as I still can eat ‘meat’ dishes without killing any lives. It makes me and my husband very happy after a satisfying meal without feeling guilty and still it is a healthy dish. At least I have not found any studies saying that this thing is not good for you. Of course, nothing is good for you when you eat too much of it. However, this is not for those who suffer celiac disease. Not this time.

Will share out recipe with seitan soon! ;-)

PS: I should definitely cut them into even smaller pieces! :-P

Grandmother’s Prawns with Green Chili /回家过年咯/ Ready for Chinese New Year

IMG_3381It’s been awhile since I wrote last time. Guess what, I finally finished my thesis! 78 pages, I’ll be graduating and getting my Bachelor’s degree in March. :-D FINALLY!

And right after I finished my thesis, I flew back to my home country Malaysia. It’s been 7 years since I last spent Chinese New Year with my family. Like celebrating Christmas, Chinese New Year is a big deal to the Chinese people. During these times, we eat, laugh, talk or actually scream like all the time. Chinese New Year lasts 15 days, you have to have and wear everything clean and new especially on the first few days. Therefore when we got here to Malaysia, my sister and I spent the first couple of days shopping for new clothes, and bought all kinds of food ingredients. It is because people in Malaysia have 6-7 public holidays during Chinese New Year. Shop owners particularly the Chinese people close their shops or stop working for at least a few days, some even rest for 2 weeks. It is a must to travel home and eat ‘Tuan Yuan Fan’ meaning re-union dinner with your family. I was so happy, because after 7 years, I finally made my way home for re-union dinner! My little sister said that this year the atmosphere of Chinese New Year is very strong, just because we are all here celebrating with them… I’m touched, I should make my decision that I will go home for re-union every year. I only need to apply my holiday from work a year before then.

Long story short, my mom asked me to cook since I had the guts to run a food blog publicly. Well, I have to show my skills and prove it to her in reality. So I did. This time I’m making my Grandmother’s own recipe, prawns with a lot of green chilies, my sisters’ favourite. My mom also gave praise for it. And I’m sharing this family’s recipe with you, I hope you will like it! 恭喜发财 Gong Hei Fat Choi!

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Ingredients:

500g Prawns, keep shells

15-20 Green chilli, halved and seeded

4 Medium size onion, sliced

2 tbsp Fermented bean sauce

2 tbsp Soy sauce

2 dl Water

1 tbsp Sugar

1 tbsp Shaoxing Wine

1 tsp Chicken powder

Methods:

1. Cut vertically from the back of the prawns and remove the intestinal track of the prawns, washed and set aside.

2. Heat up oil in wok, put in sliced onion and green chilli, stir-fried for 3-4 minutes until fragrance.

3. Add in prawns, and stir-fry until cooked. Add in fermented bean sauce, soy sauce, sugar, shaoxing wine and chicken powder. Mixed well. Add water, cover with lid and let it simmer for a few minutes.

4. Open the lid, stir-fry until most of the liquid drys up/absorbed by the dish. Turn of heat and serve.

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Just if you are wondering, that one sausage was not supposed to be there! :-D My mom found some left overs… On this day we decided to eat ‘less fancy’ because the next day is the Chinese New Year Eve when we eat our lungs out!

IMG_3421On the Chinese New Year Eve, we were all too busy cooking, eating and having so much fun. I did not care much to take pictures of cooking nor paying any attention in writing down the measurements. Therefore unfortunately I am not sharing out any recipes from the actual day dishes. But we ate well, enjoyed and were really joyful. If you haven’t noticed, we were all in red. :-) (Except our new born baby- Enso) Red represents good luck, and number 8 that means good fortune. If you meet any Chinese people in the next 14 days, you should wish them ‘Gong Hei Fat Choy in Cantonese or ‘Gong Xi Fa Cai’ in Mandarin. If you are single and not married, you can expect an Angpao or Lai si from an elder Chinese, which is a red pocket that has money inside that will bring you good fortune for the start of the year. :-D

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马年行大运!

Cherry Tomato and Chili Salsa/ Those sweet moments

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I have been really busy. Out of myself, have not even cooked a proper meal within a month. But then I went to the store today. These beautiful, colorful fresh cherry tomatoes completely caught my attention. Wow, they looked so nice that I must buy them ASAP and make some sweet tomato salsa. Just one week ago, my husband took me out for a dinner after another long day at work. We went to this newly opened Mexican restaurant downtown Helsinki that has been always popular since it is opened. Couldn’t get a table though, but we were lucky to have the window bar seats for the two of us. To start, we had guacamole, ceviche and tomato salsa with some freshly made tortilla chips. I was sipping on my Spicy Tamarin cocktail, memorizing those times that me and my husband had during our honeymoon. It was in Mexico, Cancun. Warm sun, crystal blue Caribbean sea. We had been quite poor when we started, therefore traveling to South America was such a luxurious thing to us. The funny thing is, part of our trip was actually sponsored by our wedding guests. We put out a ‘Honeymoon Bank’ at our wedding ceremony which really helped us a lot financially. ;-) Tomato salsa is a lovely thing. In Cancun, we had it at breakfast, as snack, starter, with main and even to end a course. Coronas and Sols were cheaper than water, so we had quite a lot of it as well. :-D Ha ha!

So every time when there is a tomato salsa, it makes me feel good. The sweetness, pungency of the onion, saltiness, spiciness with the smell of coriander are simply irresistible. Today it was outstanding, since all the ingredients were so fresh. It made my day.

Ingredients:

500g Fresh cherry tomatoes (any kind), quartered

2 Medium size Red onion, finely chopped

1 Chili, finely chopped

A handful of fresh coriander, roughly chopped

Juice of 1 lime

2 tsp Brown sugar

1 tsp of salt

Dash of black pepper

Methods:

1) Place all the ingredients in a deep bowl, mix well. Refrigerate for 20 minutes or serve right away. (Like I did)

2) Add in more chopped coriander for your own preference. Serve with tortilla chips or as a side dish.

Note: If you don’t like spicy food, remove the seeds from the chili before chopping them up. 

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For a healthier approach, I used rye tortilla chips instead of salted corn tortilla chips, which is available in Finnish supermarket. And it worked perfecto!IMG_3358

To be honest with you, I don’t really know what these tomatoes are called. But the darkest one was my absolute favorite! It’s like a bottle of wine that is oak and aged well. Packed with flavors, complicated and has a long lasting taste. The yellow ones are sweeter and unexpectedly, those smallest red ones were lighter in taste. Tell me if I’m wrong, but my palate won’t lie. :-PIMG_3362

IMG_3375Just in case if you are interested, my new goal is to graduate from the university by next February and I’m having more time now to concentrate on my thesis. I’m also feeling more chilled now, learning how to relax and take things easily. But I bet I will be writing my thesis during my Christmas holiday though.

On the other hand, my sister delivered to a baby boy named Enso, and I’m totally in love with him! Watching him simply makes me happy, and my stress immediately goes away whenever I see him, what a miracle!

Here is a picture from our honeymoon in Mexico:21971_251791664590_5658517_n

Cheers to all of you, and have a nice weekend!<3

Golden Pumpkin Rice/ 金瓜饭/ Living in a busy life

 

IMG_3209Halloween is coming, pumpkins are everywhere to be seen. Is it the same in all countries? I love seeing pumpkins, not only that I wish to know how to carve them and put candles inside them, they also remind me very much of Cinderella. You know, when the fairy flicked her magic wand and turned a pumpkin into a beautiful, glamorous carriage, and then Cinderella went to the castle with that and met her Prince Charming. And as you know eventually they live happily ever after. I know It sounds childish which I admit, but this story always make me feel like: Awww… I want that too. I know that it is never going to happen to me unless you are Kate Middleton, well literally. And in real life, it’s simply impossible to have a little tiny fairy to turn a pumpkin into a carriage. Very disappointing. I would really like to blame Disney for lying to all the innocent children out there, for letting them to believe in stories and things that do not exist. Sadly but truly this world is not as wonderful as we were told, and animals are not friends, most of us eat them. I’m thinking that it might be a bad attempt to over protectively keep children inside the ‘wonderful world’ bubble and away from the reality. They will then face too many bad surprises when they grow up.

Well, we all grew up just fine. Maybe it is just best to let them enjoy the perfect childhood when good people and heroes always win and bad people will always be punished. At least the believe itself is beautiful. :-)

Back to the pumpkins. They are not just for decoration and their seeds. See? You can make a super delicious meal like this one, which my mom taught me. Translated directly from Chinese, it is called Golden Pumpkin Rice. My mom used to make this dish back then. I remember many times a row she did not succeed and accidentally turned the pumpkin rice into a pumpkin porridge. But, it tasted still really good. Pumpkin itself is sweet and has a unique fragrance, together with the flavor of sauté shallot and the sweetness from juicy paprika. Man! I’m in heaven! Guess what, this time I managed to make it perfect! My god, it tasted so good, the texture is there, the flavor is there and the nutrients are there. I kept telling my sister and my mom so proudly and kept explaining how great it was when the flavor lingered in my mouth. You have no idea. You simply cannot describe. It was so good that I must squeeze out time from my busy life and share this recipe with you!!

Warnings:

I’m gonna take it a bit slower now with my blog, as some of you might probably be wondering already. If you are here only for the recipe, scroll down please. :)

I started this blog as a thesis project for my bachelor degree, and I’m about to graduate at the end of this year. The thing is, my full-time job is getting busier now, at the same time with my band we are making new materials for our next album, my blog is also taking a bit too much energy from me… On top of that I just moved to a new home, my mom came to visit to Finland for 2 months, my sister is delivering a baby next week. I’m so out of myself. In fact, (if you are still reading) I had some sort of panic/ stress disorder last week and needed to go to the doctor. Well as expected, too much is too much. So I’m going to slow down my pace a little and try to prioritize what I do. I thank my followers and WordPress.com for bringing me such great attention every now and then. It makes me so excited and I don’t wanna stop! So I promise you, whoever are still reading this, I will write for you. ;-)

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Ingredients:

400g Diced pumpkins

200g Shrimps ( omit for vegetarian& vegan)

6 Shallots, thinly sliced

6 Shiitake, diced

1 Red Paprika, diced

2 Spring Onion, diced

2 cups/ 320g Raw rice

1 tbsp Soy Sauce

1 tbsp Black soy sauce

1 tsp Salt

1 tsp White pepper

4 cups/ 640 ml Broth/ Vegetable stock

Methods:

1) Heat up 2 tbsp of oil in wok and fry shallots until brown and fragrant. Add in diced pumpkins, shrimps, shiitake and stir fry until the pumpkins are cooked/ soften.

2) Add in rice, paprika, soy sauce, dark soy sauce, salt and pepper. Mix well.

3) IF YOU HAVE A RICE COOKER: Add in 1 cup/160ml of broth or vegetable stock and stir-fry for a couple of minutes. Turn off heat and put everything into the rice cooker. Add the remaining 3 cups/ 480ml of stock and cook it through. Stir once when the rice is done and keep warm for 5 minutes.

IF YOU DON’T HAVE A RICE COOKER: Add in all the broth or vegetable stock and bring to boil. Keep stirring to prevent sticking from the bottom. Reduce heat to medium low. Cook for 5 minutes. Turn off heat, cover with lid and let it steam for 20 minutes.

4) Serve with chopped spring onion/ fried onion.

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I will be back!

Wish me luck for my thesis.

Oh yes, Happy Halloween to you! :-)