food 4 tots

My recipe column «亲子厨房» featured in Kwong Wah Yit Poh

 pumpkin rice

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)

pumpkin rice, Kwong Wah, food for tots

< Click on the picture for larger view >

RECIPE FOR PUMPKIN RICE

Serve: 4-5 persons

Ingredients:
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

Seasonings:
1½ tbsp light soya sauce
1 tbsp dark soya sauce
½ tsp salt
Dash of sesame oil and pepper

Methods:

  1. Marinate chicken breast with light soya sauce, sugar and cornflour for at least 30 minutes.
  2. Heat up wok, sauté shallots until fragrant and golden brown. Dish up and set aside.
  3. 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.
  4. 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.
  5. Dish up and garnish with spring onions. Serve.

Tips:

  1. As Australian pumpkin can turn soft faster than local pumpkin, cut it into small size about 1.5-2 cm.
  2. You can divide fried shallots into 2 portions. Add in the first ½ portion in step (4) and retain the remaining for garnishing.
  3. Chicken breast can be replaced with chicken drumsticks.
  4. 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.
  5. If you are using fresh shitake mushrooms, blanch with boiling water and drain.
  6. 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.
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81 Comments

  1. Is that you in the pic? Nice to know what you look like, and you look great!

  2. Little Inbox says:

    Congrats! Thanks to KWYP to let us know more about you. :)

  3. lingzie says:

    congratulations!!:)

    and pumpkin rice sounds really tasty! (perfect for me to try out in the kitchen since i’ve got this thing for pumpkins right now! lol)

  4. cariso says:

    Wow! Congrats! Your effort is recognized.

  5. Dora says:

    Like what Shavedicesundays said: is that u in the pic? ;p

    The rice looks so delicious. I can have 2 bowls of it. Yum yum.

    Congrats to U!

  6. congrats……keep up the good work!!!

  7. ck lam says:

    Congrates LK…on your article being featured in KWYP :) You look great in it.

  8. congratulations!!!
    apart from us, even KWYP is recognizing your good job!! :)

  9. gertrude says:

    Congratulations!! Is that you on the article? Finally get to see the person behind this great blog :) I always like pumpkins rice.

  10. buzzingbee says:

    Kudos!! You truly deserve this :)

    The pumpkin added makes the rice looks so colorful and appetizing!

  11. Congrats!The rice looks and sounds yummy, my grandmother used to make something similar with rice.

  12. Criz Lai says:

    That’s a good head start to start compiling your eBook. :P Congrats!

  13. noobcook says:

    congratulations!! =) First time I see your face, so nice =) The pumpkin rice looks delectable ^_^

  14. allie says:

    Gong Xi Gong Xi!
    Can’t wait for the your second article for another recipe!

  15. email2me says:

    Hi LK,

    Nice meeting you at Ivy’s :D

    It seems your blog is back to normal now :D

  16. Christine says:

    Congratulations on being published! And thanks for translating, my chinese is so rusty, if I tried to cook the dish it will come out nothing like you state if I tried to translate it myself!

  17. jencooks says:

    Congrats! that’s a nice reward and gotta see your pics at least.

  18. homeladychef says:

    Wow! Impressive! Congrats & ganbatte! ;)

  19. Alice says:

    Hi friend, congrats! You look great in the photo and great in your home cooked recipe too! Keep up the good job! I believed more children and Mommies will benefit from this column! :)

  20. Pam says:

    This looks really tasty…I love the added pumpkin.

  21. hey food-4tots we are back safely in KL! lol! Firstly, congratulations to you! this is awesome! you are a babe! now at least you intro yourself and I know how you do look like, charming lady!

    looks like we will be back to SG and hope this coming time we will be ablw to meet up, maybe a cooking session, why not right? :)

  22. Ching says:

    Wow, congratulations! I think this is great, to be able to share your recipes with people who don’t have Internet access.

  23. That’s great, congratulations! Your pumpkin rice sounds delicious too.

  24. I hope I am not the last one to congratulate you. ^-^ You looks great. And do posts more so I can try and cook for my gal. ^-^ Have a safe journey back to Singapore and when you come back next time, we go makan ah…. ^-^

  25. Chin says:

    The dish look pic perfect. Many kids and others will benefit from your recipes. I do hope they like the colour.

  26. Kellynne Yeo says:

    Wow! What a big achievement, LK! Congrats for being featured in KWYP. Hope your featured recipes will inspire more novice cooks (like me) to cook healthy and delicious food for their family.

    KY

  27. Lisa says:

    Hey, cool mom, Keep up your good work!

  28. Selba says:

    Wow!!! Congratulations for being featured in the newspaper, this is so great :)

  29. kongkay says:

    finally revealed!!! tum-tum-ttttuuuummmm!!!

  30. hey..dint knw abt tis! Haha..ok la..congrats – (me being the last!) but better than never no? ;p

    I luv pumpkin rice & urs looks absolutely delish!

  31. Cammie says:

    hello dear,
    i am lookign for recipe for my 3 years old.
    Come across your website. I would liek to get hold of the recipe in chiese. The link
    you provided to the chinese news papar is not working. If can, pls email me. thank you so much !

    • food-4tots says:

      Cammie: Thanks for informing me. I had fixed the link. You can click either on the link provided or the photo to get the recipe in Chinese. Will email a copy to you soon. ;)

  32. JC says:

    Another great recipe. Made this for my mum and she was impressed! Thank u!

  33. [...] Wow! I never know there are so many interesting ways to cook pumpkins. Thanks for sharing. My favourite way is to cook this pumpkin rice: http://food-4tots.com/2009/06/13/my-recipe-column-featured-in-kwong-wah-yit-poh/. [...]

  34. cammie says:

    i have tried this recipe, the kids love it.
    There is no chance for me to have third bowl and all are gone!

    Great recipe!

  35. Phoebii says:

    Hi
    I would like to know if I can substitute the dried shrimp with others like silver fish or ikan bilis, would it taste the same?

    • food-4tots says:

      Phoebii: You can substitute with ikan bilis but the overall taste and texture will definitely be different. If possible, use dried shrimp for the first attempt. ;)

  36. Mei Ling says:

    I have tried this recipe. I love it. Thks for sharing the recipe.

    I have used dried mushrooms from my mom (Don’t know what mushrooms are they). May I know where to get the dried shitake mushrooms? I found dried mushrooms at the NTUC near my house but didn’t see any dried shitake mushrooms. Or are those dried mushrooms shitake mushrooms? Pardon my ignorance.

    • food-4tots says:

      Mei Ling: Thanks for your kind feedback. You’re right. These dried mushrooms are dried shiitake mushrooms. You can get them from supermarket, wet market (at those stores selling dried goods) and Chinese medicinal shops (ie Fook Wah). Hope it helps!

  37. Shir Lin says:

    Looks really yummy. Can I just double all the ingredients if cooking for more people?

  38. Vin says:

    Hi, the amount of cornflour and sugar for chicken marinating s not listed, pls kindly update, thanks.

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