Ingredient and Portion
Have A Bowl Of Fragrant Pumpkin Rice
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I was introduced to this delicious rice by my mom recently. These pumpkin rice can be found at quite a few foodcourts in S'pore selling double-boiled soups. I fell it love with it immediately & I knew I just have to make this at home too. The result: We love it!
(Serves 3-4)
1 cup Rice
200-300g Pumpkin
300g Dried shrimps (hebe)
5 Chinese mushrooms
10 Dried fish (optional)
2 tsp Minced Garlic
150ml Water
½ tsp Oyster sauce
1 tbsp Cooking oil
Dash of Chinese wine
1 cup Rice
200-300g Pumpkin
300g Dried shrimps (hebe)
5 Chinese mushrooms
10 Dried fish (optional)
2 tsp Minced Garlic
150ml Water
½ tsp Oyster sauce
1 tbsp Cooking oil
Dash of Chinese wine
Seasoning
Seasonings for rice:
½ - 1 tsp Salt accordingly to personal preference
¼ tsp Dark soya sauce
1 tsp Light soya sauce
½ - 1 tsp Salt accordingly to personal preference
¼ tsp Dark soya sauce
1 tsp Light soya sauce
Method
Soak hebe & mushrooms in water till soft. Cut off mushroom stalks & dice. Marinade with oyster sauce & wine for about 10 mins.
Scrap off seeds from pumpkin & remove skin. Rinse & cut into cubes.
Heat oil. Stir-fry hebe till fragrant. Add mushrooms & garlic & fry for another minute. Set aside.
Rinse rice & drain. Add water, rice, pumpkin & seasonings to steamer bowl & mix well.
Stir in hebe & mushrooms. Steam rice mixture for about 25 mins. Alternatively, you can also use a rice cooker.
Meanwhile, briefly soak fish to remove its saltiness. Drain & pat dry. Deep-fry till golden brown. Drain & set aside.
You can almost smell the aromatic rice when ready. Transfer to serving plate, serve with crispy fish & a bowl of piping hot soup.
Scrap off seeds from pumpkin & remove skin. Rinse & cut into cubes.
Heat oil. Stir-fry hebe till fragrant. Add mushrooms & garlic & fry for another minute. Set aside.
Rinse rice & drain. Add water, rice, pumpkin & seasonings to steamer bowl & mix well.
Stir in hebe & mushrooms. Steam rice mixture for about 25 mins. Alternatively, you can also use a rice cooker.
Meanwhile, briefly soak fish to remove its saltiness. Drain & pat dry. Deep-fry till golden brown. Drain & set aside.
You can almost smell the aromatic rice when ready. Transfer to serving plate, serve with crispy fish & a bowl of piping hot soup.
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