From The Straits Times    |

Claypot Rice D

Clyapot rice

INGREDIENTS
2 tbsp Golden Circle vegetable oil or rendered lard
10g peeled ginger, sliced thinly
2 cloves garlic, sliced thinly
20g salted fish, sliced thinly
5 dried shiitake mushrooms, soaked in water; stems removed and cut into 5mm cubes (strain and save the liquid)
20g dried oysters, cut into 5mm cubes
2 pcs Chinese red wine sausage, sliced diagonally, about 5mm thick
2 pcs Chinese liver sausage, sliced diagonally, about 5mm thick
1 tsp Chinese Hsiao Hsing wine
7 cups (1 kg) Royal Umbrella Thai Hom Mali fragrant rice, washed and rinsed
100ml water, including the saved mushroom liquid

DIRECTIONS
1. Heat pan or wok; add oil and wait until hot. Fry ginger and garlic until brown and fragrant. Add salted fish and fry until fragrant. Add the shiitake mushrooms.
2. Add dried oysters and sausages; fry until brown, for about 5min. Add Chinese wine to deglaze the pan. Add Royal Umbrella rice and toss into the mixture. Fry for about 10min.
3. Place rice mixture in a rice cooker or claypot. Add water and cook according to rice cooker instructions. If using a claypot on a gas stove, simmer over a low flame for about 10min, until the liquid is almost cooked off the rice.

 

Cheesy Baked Rice D

Cheesy baked rice

INGREDIENTS
1 can cream of chicken soup
1 can tomato soup
1 tsp ground white pepper
1 cup water
1 cup shredded mozzarella
1 packet Fortune tau kwa, cut into 3cm cubes
1 cup uncooked Royal Umbrella Thai Hom Mali fragrant rice
200g frozen mixed vegetables

DIRECTIONS
1. Mix the soup, pepper, water, ½ cup mozzarella, tau kwa and Royal Umbrella rice in a shallow baking dish.
2. Bake at 190 deg C for 1 hour.
3. Remove from oven, stir in frozen mixed vegetables and top with remaining mozzarella. Bake for another 10min until the cheese has melted.

 

This story was originally published in Simply Her, June 2015.