I would like to thank my friend EC and Kwong Wah Yit Poh (KWYP) (光华日报) for inviting me to be one of their food panelists in the daily recipe column. Founded in Penang, KWYP is the oldest Chinese newspaper in Malaysia with the largest readership in the northern region. I feel so honoured to receive this invitation as it was my favourite childhood newspaper.
From 13 June onwards until end of August 2009, my recipe column «亲子厨房» will be featured in KWYP on a bi-weekly basis. All the featured recipes will be children-friendly. Below is a copy of my 1st featured recipe and the translated version for your reading pleasure.
Update on 20 July 2010: You can view the soft copy of my featured recipe here: PUMPKIN RICE (chinese version)
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RECIPE FOR PUMPKIN RICE
Serve: 4-5 persons
160g uncooked rice —– rinsed and drained
220g pumpkin –— de-skinned and cut into cubes
130g chicken breast –— cut into cubes
7 nos dried shitake mushrooms –– soaked, drained and cut into cubes
35g dried shrimps –– soaked, drained and pat dried
5 nos shallots –– sliced thinly
350ml water (include the water used for soaking mushrooms and dried shrimps)
Spring onions (for garnishing) — chopped
1½ tbsp light soya sauce
1 tbsp dark soya sauce
½ tsp salt
Dash of sesame oil and pepper
- Marinate chicken breast with light soya sauce, sugar and cornflour for at least 30 minutes.
- Heat up wok, sauté shallots until fragrant and golden brown. Dish up and set aside.
- Heat up wok, sauté dried shrimps with low heat until fragrant. Add in mushrooms and stir-fry for a while. Add in chicken and stir-fry until half-cooked.
- Stir in rice and seasonings until well combined. Transfer into rice cooker. Add in water and cook until the rice is 80% cooked. Add in pumpkin and shallots and continue cooking until the rice is cooked thoroughly. Use a spatula to loosen the rice.
- Dish up and garnish with spring onions. Serve.
- As Australian pumpkin can turn soft faster than local pumpkin, cut it into small size about 1.5-2 cm.
- You can divide fried shallots into 2 portions. Add in the first ½ portion in step (4) and retain the remaining for garnishing.
- Chicken breast can be replaced with chicken drumsticks.
- Different types of rice required different amount of water. As a rule of thumb, add slightly more than the usual amount of water required for cooking.
- If you are using fresh shitake mushrooms, blanch with boiling water and drain.
- If you are using a cooking pot, follow step (1) – (3), then put all the ingredients into a cooking pot, add in water and cook under medium high heat. When the water starts boiling, reduce to medium heat. When the water has dried up, reduce to low heat, add in pumpkins and fried shallots and cook until the rice is thoroughly cooked. Stir occasionally to prevent the rice from sticking to the bottom of the cooking pot.