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! 🙂

Penang Char Kway Teow/ 素食炒粿条/ Fried flat rice noodle

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Char Kway Teow is said to be a dish symbolizes the Chinese people who came to Malaysia in the very beginning from the South of China. It is a street dish tossed with high heat and it generates high turnovers, like the hard-working Chinese people. It is true that these Chinese people are everywhere around the world. You see, every corners I’ve been, there are always Chinese restaurants somewhere, no matter if they are selling sweet & sour , thai food or sushi. They are all very hard-working business people. They go everywhere around the globe to look for opportunities.

As I said a thousand times before, I love noodles. Char Kway Teow is rice noodles coated with soy sauce, garlic and most importantly, packed with a strong, burned ‘wok’ flavor. Just like a perfect plate of fried rice, you got to have the ‘wok’ taste in it then you can call it right. You know, those that you might have gotten from the best restaurant in town. To get the ‘wok’ taste, it’s all about the ‘woking’. You’ve got to have your wok steaming hot and stir it real fast. With my home stove, the ‘wok’ flavor I managed to get was from the slightly bit of burning, and yet it is not the same like the one from the street back home. Unless you have a really big fire and a steady wok pan, you must let it burn a little in order to get there.

Char Kway Teow is a popular dish favored by all ages, always. Back home, you can get one steaming hot portion of Char Kway Teow with 50cent, maximum 1 Euro. The street hawker always ask: ‘With or without chili?  With or without eggs? With or without clams?’ Anyway it is just as good, so easy! If you have a super good, well heated stove at home, even only the dark soy sauce will do it perfect. It is not difficult to make, and it still tasted so good on the next day from the microwave. 🙂 What an efficient dish!

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Note: For a more authentic version, add some shrimps in and if you have, try clams. In Malaysia, some even like to have the clams raw in the noodles, so they are tossed in just before serving. But I don’t recommend doing so unless you have a really good stomach and really fresh clams. If I were you, I would make more portions, because it has never been enough! 😀IMG_3008

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(Make 4 servings)

Ingredients:

250g Dried flat rice noodle, soaked until soft

4 Garlic cloves, minced

50g Bean Sprouts

50g Chinese Cabbage, sliced

1 Firm Tofu, fried and cubed

Spring Onion, chopped

3 Eggs (optional)

4 tbsp Soy sauce

2 tbsp Chili paste (optional)

2 tbsp Dark soy sauce

Pinch of Salt

Dash of white Pepper

Fried Onion

Methods:

1) Heat up wok pan until it’s steaming hot, fry garlic with oil until golden brown. Add in chili paste. (Be careful!)

2) Add in the noodles, soy sauce and dark soy sauce. Stir with high heat until the noodle is well coated and dried.

3) Toss in all the vegetables and tofu. Mix well. Make a well in the middle and break in the eggs. Wait until the eggs are half-way cooked and then stir well with the noodles.

4) Season with salt and pepper. Dish up and enjoy with fried onion.

 

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IMG_3086I have to take this picture because it was the third plates he took of that dish! My husband usually dislike carbohydrates, but this time, he couldn’t resist! 😉