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Recipe Page 5

 

Steamed Rice with Salted Mustard and Dried Shrimps

     
Ingredients (for 2 persons):  
Jasmine Rice Sunwhite ~ 120 gms
Dried Shrimps ~ 15 gms
Salted Mustard ~ 50 gms
Daisy Margarine ~ 1 tbsp
Parsley for garnishing  
   
Condiment:  
Maggi Soy Sauce ~ 1 tbsp
Maggi Chicken Granules ~ ½ tsp
Maggi Master Stock ~ 1 tsp
Shao Xing Wine ~ 1 tsp
Sesame Oil ~ 1 tsp
Water ~ 140 gms
Pepper to taste  
   
Method:    
  1. Shred salted mustard and scald in hot water. Wash rice, drip dry and put in rice steamer.
  2. Heat margarine in wok and saute dry shrimps. Add in salted mustard, condiment and water. Cook for 3 minutes and transfer into rice steamer.
  3. Steam over high heat for 25-30 minutes. Garnish with parsley.

Steamed Rice with Eel
     
Ingredients (for 2 persons):  
Jasmine Rice Sunwhite ~ 120gms
Eel Meat ~ 1 slice
Wild Pepper ~ ½ tsp
Some chopped spring onion  
   
Condiment:  
Maggi Soy Sauce ~ 2 tsp
Shao Xing Wine ~ ½ tsp
Maggi Chicken Granules ~ 1½ tsp
Maggi Master Stock ~ 1 tsp
Sesame Oil ~ ½ tsp
Salt, sugar, and pepper as required  
Water ~ 140gms
   
Seasoning:  
Maggi Chicken Granules ~ 1 tsp
Maggi Soy Sauce ~ 2 tsp
Corn Flour ~ 1 tbsp
Egg ~ 1 no
Pepper and sesame oil as required  
   
Method:    
  1. Slice eel and marinade in seasoning for 20 minutes. Shallow fry eel till cooked and set aside.
  2. Wash rice and drip dry. Mix in condiment and steam for 25-30 minutes till cooked. Remove and top up with fried eel. Garnish with spring onion and wild pepper.

Steamed Yam Rice with Dried Shrimps
     
Ingredients (for 2 persons):  
Jasmine Rice Sunwhite ~ 120 gms
Yam ~ 70 gms
Dried Shrimps ~ 20 gms
Daisy Magarine ~ 1 tbsp
Spring Onion ~ 1 stick
   
Condiment:  
Sesame Oil ~ ½ tsp
Maggi Soy Sauce ~ 1½ tsp
Maggi Chicken Granules ~ 2 tsp
Maggi Master Stock ~ 1 tbsp
Cooking Wine ~ 1 tsp
Water ~ 140 gms
Sugar and pepper as required  
   
Method:    
  1. Pare yam and cut in cubes. Wash dried shrimps. Wash rice, drip dry and put in rice steamer.
  2. Heat margarine in wok. Stir fry dried shrimps and yam. Add in condiment and water. Cook for 3 minutes and transfer into rice steamer.
  3. Steam over high heat for 25-30 minutes. Garnish with spring onion.

Fried Rice with Beef
     
Ingredients:  
Cooked Jasmine Fragrant Rice ~ 300 gm
Beef ~ 50 gm
Green Capsicum ~ 25 gm
Red Chili ~ 1 no
   
Condiment A:  
Maggi Oyster Sauce ~ ½ tsp
Maggi Soy Sauce ~ 1 tsp
Water ~ 1 tbsp
Corn Flour ~ 2 tsp
Few drops of Sesame oil & Shao Xing Wine  
   
Condiment B:  
Salt ~ ½ tsp
Maggi Chicken Granules ~ 1 tsp
A dash of Pepper  
   
Method:    
  1. Cut capsicum, large onions and chili into thin strips. Put aside.
  2. Cut beef into thin strips and marinate in condiment A for 10 minutes. Stir fry beef until cooked and dish out.
  3. Heat 2 tbsp Knife Brand oil in wok. Stir fry capsicum, large onions and chili and then add in condiment B. Put in rice and beef. Stir briefly and dish out.

Stewed Rice with Prawns
     
Ingredients:  
Cooked Jasmine Fragrant Rice ~ 250 gm
Medium-Size Prawns ~ 5 nos
Egg ~ 1 no
Red Carrots ~ 6 gm
Young Ginger ~ 6 gm
Snow Peas ~ 5 pcs
   
Condiment A:  
Corn Flour ~ 2 tsp
Salt, Maggi Chicken Granules, Sesame Oil and Pepper to taste  
   
Condiment B:  
Chicken Stock ~ 300 gm
Salt ~ 1 tsp
Maggi Chicken Granules ~ ½ tsp
Sesame Oil, Pepper and Shao Xing Wine to taste  
   
Method:    
  1. Slice carrots and ginger. Clean prawns and marinate in condiment A for 5 minutes. Blanch prawns in hot water and put aside.
  2. Heat 1 tbsp Knife Brand oil in wok. Beat egg lightly and fry until cooked. Add in cooked rice. Stir-fry briefly and dish on to plate.
  3. Heat ½ tbsp oil in the wok. Put in chicken stock followed by snow peas, carrots, ginger and condiment B. When peas and carrots are cooked, add in prawns. Stir briefly and dish out on top of rice.

Stewed Rice with Egg and Beef
     
Ingredients:  
Cooked Jasmine Fragrant Rice ~ 300 gm
Egg ~ 1 no
Beef (cut into thin slices) ~ 50 gm
Spring Onion (cut into short lengths) ~ 3 stalks
Young Ginger (sliced) ~ 10 gm
Chicken Stock ~ 200 gm
   
Condiment A:  
Maggi Soy Sauce ~ ½ tsp
Maggi Oyster Sauce ~ ½ tsp
Pepper, Sesame Oil & Shao Xing Wine to taste  
   
Condiment B:  
Salt ~ ½ tsp
Maggi Chicken Granules ~ 1 tsp
Corn Flour ~ 3 tsp
Water ~ 1 tbsp
Pepper, Sesame Oil & Shao Xing Wine to taste  
   
Method:    
  1. Marinate beef in condiment A for 10 minutes. Scald in hot oil until beef is 90% cooked. Put aside.
  2. Steam cooked rice until hot and put aside.
  3. Heat 1 tbsp Knife Brand oil in wok. Put in chicken stock followed by spring onion, ginger and beef. Bring to boil, add in cornstarch and egg. Stir and top up on rice.

    4. Note: Switch off fire quickly, once add in the egg.


Recipe Page 5