One pot fragrant pumpkin rice

Happy Halloween!! This is a dish that we cook when we have a big pumpkin- One pot fragrant pumpkin rice. 

Mix all ingredients below into a bowl to marinade:

150 g chicken thigh fillet or pork, cut into small pieces

2 tablespoon soy sauce

2 tablespoon oyster sauce

¼ teaspoon white pepper

½ teaspoon salt or to taste

 

2 tablespoons vegetables oil

1/3 cup dried shrimp, soaked into hot water for 5 minutes, drained

2 cloves garlic, chopped

2 cm ginger, shredded

150 g pumpkin flesh, diced

 

2 cups basmati rice, washed and drained

3 ¼ cups water (for normal rice, 2 cups of rice with 3 cup water)

 

1.    Marinate the chicken with the rest of the ingredients into a bowl and set aside for at least 10 minutes.

2.    Heat oil into the fry-pan or wok, fry the dried shrimps until fragrant. Add garlic and ginger, fry until the garlic lightly brown. Add pumpkin and chicken and keep stir fry until the chicken nearly cooked. Pour it into rice cooker.

3.    Add rice and water and into the rice cooker and let it cooks.

4.    Serve hot and garnish with sliced spring onion or coriander leaves.

 

Jean's Asian Cooking class in Melbourne

 Dear valuable customers,

Finally, we are open our cooking classes in Melbourne as restrictions have been eased. For the safety of our customers and community, we are only open for online classes. Please contact us via contact details below for further information. 

Our new website: https://www.jeanasiancooking.com/

Email: jeancookingclass@gmail.com

Phone: 0434 895 893

3 Flavours Tofu

 3 Flavours Tofu

This is one of my childhood favourite dishes. Sarah also loves this dish very much, she always complains why I only cook half a box 😁. My mum normally uses Japanese eggs tofu but I use whatever tofu that I can find in the market. It is so simple to cook apart from frying the tofu. Happy cooking!

 

Ingredients:

450 g semi-firm tofu (half box), cut into cubes or rectangles

2 cloves garlic, chopped

2 tbsp dried shrimps, soaked in water for 5 minutes and drained

2 kaffir lime leaves, thinly sliced

2-3 tbsp ginger flowers, chopped

 ¾ cup sweet chilli sauce or to taste

A pinch of salt (optional)

 

1.    Shallow fry the tofu until golden colour.

2.    Heat 2 tbsp of oil in a frying pan or wok, saute dried shrimps until fragrant. Add garlic and stir fry until slightly brown. Add kaffir time leaves and ginger flowers, stir for another minute. Add sweet chilli sauce and bring to the boil.

3.    Add fried tofu. Stir fry until the tofu is coasted with the sauce. Serve hot. 

                                                                         Ingredients

                                                                   3 flavours tofu