Category Archives: Rice

Recipes of Rice

Century Egg and Pork Congee
(皮蛋瘦肉粥)

Century Egg and Pork Congee

Congee is a comfort food that many Asians grew up eating. It’s a rice porridge that is typically served for breakfast or lunch if you accompany it with other heartier foods such as noodles. You’ll get full pretty fast if you’re eating congee but you’ll get hungry pretty soon too because it’s liquidy. It’s also a great meal to eat when you’re feeling sick because it’s warm and nourishing. Congee is like North American’s chicken soup.

I’m sure a lot of Chinese children grew up eating this Memorable Dish whether they grew up in Asia, North America or any other part of the world. If they are able to buy century eggs, their moms or grandmothers would’ve made them this congee when they were children.

My mother uses a couple of Chinese ingredients that may not be common to some. So if you can’t find them or don’t want to use them, it’s OK. One ingredient is conpoy (dried scallop) because it gives the congee a better taste. You won’t find good quality conpoy at your Chinese grocery store. We usually buy it from a Chinese dried seafood shop (海味店). She also mixes dried bean curd sheet (腐竹) with the rice before boiling it.

At first, my boys didn’t seem to like congee very much. Every time we had it at my mom’s house, they would only eat a few spoonfuls. They ate more of the side dishes of noodles and Chinese cruller. For them, congee equates Chinese cruller; congee is blasphemous without it. As time goes by, they started getting second bowls of congee! I wonder if it’s because of the crunchy Chinese cruller they love dipping the congee into or their taste suddenly evolved into a higher level of adult sophistication.

I’m sure this Memorable Dish brings back childhood memories for a lot of Chinese families. I remember my grandmother making it for us when we were kids and now my mother makes it for us and my kids. When my kids grow up I will teach them how to make this dish for their family with the hopes that they will continue the tradition of congee cooking for their loved ones.Century Egg and Pork Congee

Century Egg and Pork Congee
(皮蛋瘦肉粥)

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Serving Size: 6-8

Ingredients

  • 1 pound Lean Pork, cut into 2 big pieces
  • 2 tsp Salt
  • 1 Century Egg (cut in half)
  • 1 cup Rice
  • 2 slices of Ginger
  • 16 cups Water
  • 3 pieces of Conpoy (Dried Scallop) (optional)
  • 1/2 cup Dried Bean Curd Sheet, crushed up (optional)
  • 1 sliced Green Onion for garnish
  • White Pepper & Salt or Soy Sauce to taste

Preparation

  1. The night before, coat pork pieces with salt and marinate in the fridge.
  2. If using conpoy, soak them in water to reconstitute it.
  3. On the day of making the congee, rinse rice until the water is almost clear.
  4. In a large bowl, mix 1/2 century egg, rice and dried bean curd sheet (if using) together. Set aside.
  5. After conpoy has been softened, break pieces up with a fork or by hand.
  6. In a large pot, put 12 cups of water, pork pieces, ginger slices, and conpoy (if using). Bring everything to a boil.
  7. Once it’s boiled, skim off scum and boil for another 15 minutes.
  8. Put rice mixture into the boiling liquid and once it’s boiled, turn down to medium to medium high heat.
  9. The liquid should be in a rolling boil state.
  10. Keep the pot lid slightly open so the congee won’t boil over,
  11. Cook congee for 15 minutes and add the additional 4 cups of water.
  12. Cook congee for approximately 45 minutes more.
  13. Check and stir the pot periodically to make sure the rice doesn’t stick to the bottom as it thickens.
  14. Once you boil it to the consistency of your liking, the rice should be broken down by now. Turn off heat.
  15. Take the big pork pieces out of the pot and shred it with a fork or by hand.
  16. Cut the other half of the century egg into small pieces.
  17. Put the shredded pork and century egg back into the pot of congee and mix.
  18. Serve in bowls and garnish with green onions, white pepper and salt or soy sauce to taste.

Notes

If you like thicker congee, cook it longer. If you like it thinner, add a bit more water. Make sure you bring it back to a boil if using cold water.

http://www.memorabledishes.com/century-egg-and-pork-congee/

Baked Pork Chop Rice – Hong Kong Style (焗豬扒飯)

Baked Pork Chop Rice

Baked Pork Chop Rice is a much enjoyed and popular dish at Hong Kong-Western style cafés. Until recently, I didn’t know what sauce the cafés used for their baked pork chop rice. Somehow I never questioned where the smooth and pasty tomato sauce that adheres to the top of the pork chops came from. It could be béchamel sauce with tomato paste mixed in? The tomato sauce definitely doesn’t taste like the familiar tomato sauce that goes on top of Italian meatballs. I thought about it for a bit but never gave it much more thought.

Somehow when I was perusing down the canned soup aisle…eureka—canned tomato soup! Yes, food thoughts pop into my head when I least expect it. How could I not have figured this out? Based on the taste, texture and colour, they must use canned tomato soup as their sauce! Don’t quote me on it, the cafés might very well make their sauce from scratch and use their special secret ingredients. But I figure to make this Memorable Dish at home, it’s a great and easy alternative to use canned tomato soup.

This comfort food is enjoyed by many Hong Kongers. Eating out in Hong Kong is the norm because everyone is super busy and food is readily available everywhere. Some cafés deep-fry their pork chops but this homemade version is pan-fried. At the restaurants, they usually use egg fried rice as the base. If it’s too much hassle, just use plain steamed rice. Our kids really enjoyed this Memorable Dish at our home Hong Kong-Western style café! I just have to make a Yinyeung (Hong Kong style coffee and tea) to go with it next time 😉

Baked Pork Chop Rice

Baked Pork Chop Rice – Hong Kong Style (焗豬扒飯)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

  • 4 pieces of Pork Loin
  • 1 tbsp Soy Sauce
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 1 tsp Chinese Cooking Wine (optional)
  • 1/8 tsp White Pepper
  • 1/4 cup Flour
  • Vegetable Oil (enough to cover your pan 1/4 inch deep)
  • 2 cloves minced Garlic
  • 1 small Onion, diced
  • 1 can of Tomato soup
  • 1-2 cups of frozen Peas, Carrots, Corn (thawed)
  • 5 cups cooked Egg Fried Rice or Plain Rice
  • 1/2 cup Mozzarella Cheese, grated
  • 1/2 cup Cheddar Cheese, grated

Preparation

  1. Use a meat tenderizer or the back of a cleaver to tenderize the pork chops.
  2. Marinate pork chops with soy sauce, sugar, cornstarch, cooking wine and white pepper for at least 30 minutes.
  3. Preheat oven to 400°F before frying pork chops.
  4. Lightly flour both sides of the pork chops.
  5. Heat oil and fry pork chops on each side until brown. Set aside.
  6. Drain all the oil except for 1 tablespoon left in the pan.
  7. Sauté onions for a few minutes then add the garlic.
  8. Pour the can of tomato soup into the onions and use a bit of water to rinse out the rest of the soup in the can.
  9. Mix the vegetables into the sauce and turn off heat.
  10. In a glass or ceramic dish, put rice at the bottom, then the pork chops and then top with the tomato sauce.
  11. Sprinkle with cheese and bake for 20 to 30 minutes depending on how thick your pork chops are.
  12. If your cheese is not brown enough, you can put it under the broiler for a few minutes.

Notes

Make sure the oil is hot before frying pork chops. To test if the oil is hot enough, sprinkle a little flour in it. If it sizzles, then it’s hot enough.

http://www.memorabledishes.com/baked-pork-chop-rice/

Yeung Chow Fried Rice (揚州炒飯)

Yeung Chow Fried Rice

Yeung Chow Fried Rice derives from the city of Yangzhou, Jiangsu province of China. I believe it’s one of the most popular Cantonese rice dish in the West. In every Chinese restaurant, there is Yeung Chow Fried Rice on the menu. Who wouldn’t love it? It has a taste of everything—bbq pork, shrimp, eggs and veggies.

If you ask my husband what his favourite Chinese food is he would definitely say, “Yeung Chow Fried Rice!” Every time we go to a Chinese restaurant, he wants to order Yeung Chow Fried Rice. When he heard that I was making this for the blog, he was disappointed that he wouldn’t be able to taste this Memorable Dish because he had to fly out for work. I told him I was going to save him some if the boys hadn’t devoured it all.

The kiddies also love Yeung Chow Fried Rice. Actually they love eating any type of fried rice. I think the crispiness of the rice combined with the meat and vegetables give their mouths a sensation overload that they enjoy. They can eat bowls and bowls of it! When they eat fried rice, they are like little machines scooping big mouthfuls at a time into their mouths.

You can easily make this Memorable Dish right in your own home. Either buy Chinese BBQ Pork from the Chinese BBQ shop or major Chinese grocery store. If you have time, make your own Chinese BBQ Pork from my recipe. Frankly, I think it tastes better when you make this fried rice at home. I find that restaurants skimp out on the ingredients and the meat to rice ratio is too low. I’ll bet you can’t just eat one bowl of this yummy fried rice 😉Yeung Chow Fried Rice

Yeung Chow Fried Rice (揚州炒飯)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 5 cups of day-old Cooked Rice (2 cups of uncooked rice)
  • 2 cups of Chinese BBQ Pork (Char Siu), diced
  • 1/2 cup of Shrimp, diced
  • 2 cups of frozen Peas, Carrots, Corn (thawed)
  • 3 large beaten Eggs
  • Vegetable Oil (1 tsp for eggs, 1 tsp for bbq pork and shrimp, 3 tsp for rice)
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 cup low sodium Soy Sauce
  • 1 sliced Green Onion for garnish

Preparation

  1. Heat 1 tsp of oil in a non-stick wok or large frying pan.
  2. Scramble the eggs and set aside.
  3. Using the same wok, heat 1 tsp of oil and fry up the bbq pork until it’s lightly brown. Then add the shrimp to the pork and cook until shrimp just turn pink. Set aside.
  4. Heat 3 tsp of oil and stir fry the rice until it’s heated through.
  5. When the rice turns a bit crispy, add the salt, garlic powder, and soy sauce.
  6. Stir fry the rice a bit more until the soy sauce is mixed in the rice.
  7. Put the pork, shrimp, eggs, and vegetables with the rice.
  8. Stir fry all the ingredients until they are evenly mixed.
  9. Garnish with sliced green onions.

Notes

If you don’t have any day-old rice, cook the rice and cool it in the fridge before making the fried rice for best results. Basically, the rice has to be a bit on the dryer side.

http://www.memorabledishes.com/yeung-chow-fried-rice/

Spam Fried Rice

Spam Fried Rice

Spam – what can I say about it? For some, it is a deceptively tasty can of meat. For others, it is the antichrist of meat products. Whether you love it or loathe it, Spam is a Memorable Dish for everyone because everyone has an opinion about it.

I never knew that Spam was a food to be made fun of until I moved to North America. In Hong Kong, we consider Spam a meat staple. There are Spam and egg sandwiches, Spam in macaroni soup, Spam on top of ramen noodles, and Spam fried rice. The list of food made from Spam is endless.

Even though Spam is the butt of many jokes in North America (except in Hawaii where they LOVE Spam), I think most people secretly enjoy eating it. Some of my friends always bring Spam when they go camping. They insist they only eat it when camping because it’s easy to pack and doesn’t need refrigeration. Perhaps they use camping as an excuse to indulge in their innermost desires of Spam eating without the guilt? 😉

What makes this a Memorable Dish for me is that my mom used to make us Spam Fried Rice as kids. North Americans have their macaroni and cheese and we have our Spam Fried Rice, or any fried rice for that matter. But I fondly remember her Spam Fried Rice. Now that we are more health conscious, she hasn’t used Spam for fried rice as much. She uses ham or chicken or whatever leftover meats she has on hand.

I am continuing the family tradition of making fried rice for the kiddies. Most of the time, I use real meat (not that Spam is not “real” meat…haha). But sometimes when I feel nostalgic and want to live life on the edge, I make Spam Fried Rice.

Just like me, the kids can’t stop eating just one bowl of fried rice. If you end up making this recipe, please enjoy and indulge! I don’t pig out on Spam all the time (pun intended). So, no guilt is allowed when eating Spam Fried Rice, ok? 🙂 On that note, here’s my recipe for Spam Fried Rice. Now that Spam Lite is available, I’m using that instead. Healthier Spam – how ironic!

img_Spam_Fried_Rice

Spam Fried Rice

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Ingredients

  • 5 cups of day-old Cooked Rice (2 cups of uncooked rice)
  • 1 can of diced Spam (I use the low-fat version.)
  • 2 cups of frozen Peas, Carrots, Corn (thawed)
  • 3 large beaten Eggs
  • Vegetable Oil (1 tsp for eggs, 3 tsp for rice)
  • ½ tsp Salt
  • 1 tsp Garlic Powder
  • ¼ cup low sodium Soy Sauce
  • 1 sliced Green Onion for garnish

Preparation

  1. Heat 1 tsp of oil in a non-stick wok or large frying pan.
  2. Scramble the eggs and set aside.
  3. Using the same wok, fry up the Spam until lightly brown and crispy on the outside. (You don’t need to use oil because there’s enough fat in the Spam.) Drain out the oil and set aside.
  4. Heat 3 tsp of oil and stir fry the rice until it’s heated through.
  5. When the rice turns a bit crispy, add the salt, garlic powder, and soy sauce.
  6. Stir fry the rice a bit more until the soy sauce is mixed in the rice.
  7. Put the Spam, eggs, and vegetables with the rice.
  8. Stir fry all the ingredients until they are evenly mixed.
  9. Garnish with sliced green onions.

Notes

If you don’t have any day-old rice, cook the rice and cool it in the fridge before making the fried rice for best results. Basically, the rice has to be a bit on the dryer side.

http://www.memorabledishes.com/spam-fried-rice/

Chicken With Rice
(Kokoshka Sou Oris)

Chicken (Kokoshka) With (Sou) Rice (Oris) is one of my favourite Memorable Dishes from my husband’s family. When we first started dating, this is one of the dishes I had at my in-laws. It’s not a fancy dish by any means but I really enjoyed eating it every time. Even though we are from totally different backgrounds (me being Chinese and him being Macedonian), we find that lots of our values are very similar. Our family’s love of food is definitely one of them. Yes – I consider that a value! I always say to my husband, “Thank goodness you like to eat and try new foods as much as I do!” I believe our relationship has lasted because we share the same value for food 😉

When we got married, my mother-in-law bought me the “official” Macedonian recipe book. It’s a plastic-coiled bound book with a red cover that says, “Traditional Macedonian Recipes.” Mine is a revised edition with 40 additional recipes. It seems like everyone in the Macedonian community has one version or another. The book also includes a bit of Macedonian history and a map, which is very interesting to me. I also love that in each section, there’s a little anecdote that talks about the recipes and the importance of them to the Macedonian community.

The first time I cooked this dish from the recipe book, it didn’t turn out the same as my mother-in-law’s. When I told her about my blunder, she looked at the recipe and said that it wasn’t the same way she cooked this dish. This reiterated the line that I read from the cookbook, “In collecting the recipes, we did not find two women who made the same dish in exactly the same manner.” Go figure!

I find it very comforting when cooking this recipe. The smell of chopped onions, celery and carrots permeates my nose and into my mind. Even though I have never been to my husband’s Macedonian village before, I could picture hardworking mothers taking care of their families and cooking up a nice meal after a hard day’s work at the farm.

I used the Macedonian cookbook’s recipe as a base and adjusted the way I cook it for my family. The kids gobble up this dish every time I make it. Lovingly, they really enjoy this Macedonian dish made by their Chinese mother 🙂

Chicken With Rice (Kokoshka Sou Oris)

Chicken With Rice
(Kokoshka Sou Oris)

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 4

Ingredients

  • (For Chicken Broth)
  • 1 Chicken whole (approximately 4 pounds)
  • 1 Celery stalk with leaves, halved
  • 1 Onion, halved
  • 1 Bay Leaf
  • 1 tsp Salt
  • 10 cups of Water for boiling
  • (For Chicken Rice Dish)
  • 3 tsp Olive Oil
  • 1 medium diced Onion
  • 2 diced Celery stalks
  • 2 diced Carrots
  • 2 cups of long grain Rice
  • 1 tsp Salt
  • ½ tsp Pepper
  • 4 cups Chicken Broth (from the boiled chicken)
  • Chopped Parsley for garnish

Preparation

  1. Cut the chicken into serving size pieces and trim any excess fat.
  2. Place chicken, celery, onion, bay leaf and 1 tsp salt in large pot and cover with water.
  3. Bring the water to a boil and skim any scum and fat floating on top.
  4. Turn down to medium low heat and simmer for 45 minutes.
  5. Once it’s done, set chicken aside from broth.
  6. For Rice Preparation
  7. Preheat oven to 375°F.
  8. Heat olive oil in large frying pan.
  9. Sauté onions, celery and carrots over medium heat until soft (about 5-10 minutes).
  10. Add rice, chicken broth, salt, and pepper into the vegetables and mix.
  11. Bring liquid back to a boil and turn off heat.
  12. Put rice mixture in a baking dish and place chicken on top.
  13. Bake at 375°F for 15 minutes.
  14. Cover with foil or lid and let it stand until all liquid is absorbed.
  15. Garnish with parsley.

Notes

Note #1: You can blanch the chicken pieces before boiling them to eliminate most of the scum.

Note #2: If rice is too dry for your liking, add some extra broth and then cover for a few more minutes.

http://www.memorabledishes.com/chicken-with-rice/

Minced Beef and Egg with Rice
(窩蛋免治牛肉飯)

Minced Beef and Egg with Rice

Eating this rice dish brought back memories of weekend lunches in Hong Kong when I was a kid. Almost every weekend, our family went out for dim sum. My father is an avid rice eater, which means he needs to eat rice at every meal or else all hell would break loose! If he absolutely cannot eat rice at a particular meal, noodles or pasta would suffice.

If you are familiar with dim sum, you know that it consists of small morsels of meat or dumplings. I think my father doesn’t feel truly full unless he has eaten rice. So our dim sum outings would always end up with him ordering a rice dish. In most cases, it would be Minced Beef and Egg with Rice.

This dish appears in most Chinese restaurants’ menu as “Raw Egg with Minced Beef Rice”. Yes, the egg is raw! The waiter brings the raw egg to the table and cracks it into the beef mixture right in front of you. You then mix the raw egg with the beef and rice. The hot temperature of the beef and rice cooks the egg a little but it remains mostly raw. The egg gives the dish a silky finish that I love.

Every time I eat this Memorable Dish, it reminds me of how obsessed my father is over eating rice. This restaurant-style dish is very easy to recreate at home. My whole family, including the kids, love it! I think this dish is becoming one of my kids’ most Memorable Dishes.

Minced Beef and Egg with Rice

Minced Beef and Egg with Rice
(窩蛋免治牛肉飯)

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Serving Size: 4-6

Ingredients

  • 2 pounds of Ground Beef
  • 2 tbsp of low sodium Soy Sauce
  • 1 tsp of Sugar
  • 1 tsp of Cornstarch
  • 1/8 tsp of White Pepper
  • 1 tsp of Sesame Oil
  • 2 tbsp of Water
  • 1 small diced Onion
  • 2 cloves of minced Garlic
  • 2 cups frozen Green Peas
  • 1 tbsp of Oil (neutral tasting oil such as Canola or Vegetable)
  • 2 tbsp of Oyster Sauce
  • 1 sliced Green Onion for garnish
  • 1 Egg
  • Steamed Rice

Preparation

  1. Marinate beef with soy sauce, sugar, cornstarch, white pepper, sesame oil and water for at least 30 minutes.
  2. If you marinate the beef in the fridge, make sure you bring it back to room temperature before cooking it.
  3. Heat oil in a wok or a large frying pan.
  4. Sauté the onions until they are translucent (about 5 minutes) and then add garlic in.
  5. Add beef to the onions and garlic and cook until it is done.
  6. Stir in oyster sauce.
  7. If sauce doesn’t thicken after adding the oyster sauce, thicken with cornstarch solution (mix 1 tsp. cornstarch and 1 tbsp. water in a bowl first then add it into the beef mixture).
  8. Lastly, add peas in the mixture and cook until peas are heated through.
  9. Put beef mixture on a bed of steamed rice.
  10. Crack and stir the raw egg into the rice dish.
  11. Garnish with sliced green onions.

Notes

Note #1: If the beef is too fatty, you might want to drain the fat after cooking before putting the mixture on the rice.

Note #2: If you are squeamish about using a raw egg, you can always cook it sunny side up or over easy. If you are using the raw egg, make sure you wash the shell thoroughly.

http://www.memorabledishes.com/minced-beef-and-egg-with-rice/

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