Finally, I get the English name of this bitter veggies. It'sChinese Mustard / Gai Choi / Kua Cai. It's bitter so for me it's only edible if it's cooked in 1 way, rice dish. My family call it Nasi Kua Cai, other families may call it differently, but it's all the same thing, Kua Cai plus meat plus rice, period. It's a simple rice dish, especially if you by chance have a huge rice cooker sitting at your kitchen. I only have a mini cute rice cooker, so I have to use regular huge pan to cook this rice dish. Easy to cook w/ no sweat, so there's no excuse for saying I don't know, it's too complicated.
Ingredients:
6 cloves garlics -- chopped
6 cloves shallots -- chopped
10 gr ebi (dried shrimp) -- chopped
150 gr minced pork
150 gr minced chicken
150 gr prawns -- de-shelled and cut small
30 gr dried scallops -- soaked, don't throw the water(OPTIONAL)
1 head of big Chinese Mustard -- thinly sliced
2-3 cups of rice (preferably the sticky type rice eg. Japanese rice)
Seasoning: Pepper, sugar, salt, sweet soy sauce, soy sauce, Chinese cooking wine (red), sesame oil
How to:
1. Combine pork, chicken and prawn in 1 bowl and add pepper, sugar and salt. Mix well.
2. Heat up sesame oil on a skillet (medium heat). When oil is hot, add in garlics, shallots and ebi, stir till fragrant.
3. Add in the mixed meat. Stir fry until the meat is half-cooked, and add in the scallop. Pour in a bit of Chinese cooking wine before add in Chinese mustard. Stir fry until Chinese mustard soften a bit then add in the sweet soy sauce and soy sauce.
4. On the rice cooker, have the rice ready (washed and add bit of water or the scallop water). Add in the whole stir fried Chinese mustard and meat, add on necessary water and start the cooker.
5. Once done, don't take out immediately, leave it for about 5-10 min before serving.
Ingredients:
6 cloves garlics -- chopped
6 cloves shallots -- chopped
10 gr ebi (dried shrimp) -- chopped
150 gr minced pork
150 gr minced chicken
150 gr prawns -- de-shelled and cut small
30 gr dried scallops -- soaked, don't throw the water(OPTIONAL)
1 head of big Chinese Mustard -- thinly sliced
2-3 cups of rice (preferably the sticky type rice eg. Japanese rice)
Seasoning: Pepper, sugar, salt, sweet soy sauce, soy sauce, Chinese cooking wine (red), sesame oil
How to:
1. Combine pork, chicken and prawn in 1 bowl and add pepper, sugar and salt. Mix well.
2. Heat up sesame oil on a skillet (medium heat). When oil is hot, add in garlics, shallots and ebi, stir till fragrant.
3. Add in the mixed meat. Stir fry until the meat is half-cooked, and add in the scallop. Pour in a bit of Chinese cooking wine before add in Chinese mustard. Stir fry until Chinese mustard soften a bit then add in the sweet soy sauce and soy sauce.
4. On the rice cooker, have the rice ready (washed and add bit of water or the scallop water). Add in the whole stir fried Chinese mustard and meat, add on necessary water and start the cooker.
5. Once done, don't take out immediately, leave it for about 5-10 min before serving.
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