Friday, 8 November 2013

Featuring Three One Pot Dish Recipes

Weekend is just less than an hour from now and here I am sharing 3 hearty one pot dish recipes which you might be interested to take a look. These are our all-time favourite dish and I hope it can help to give you some ideas while preparing a quick meal for your family during weekend or busy weekday nights. Moreover if you read through the recipe(s) the ingredients are pretty straight forward and I am sure you have most of them in your pantry to get you started with the dish too.


CLAYPOT CHICKEN RICE WITH SALTED FISH


I love Claypot Rice especially the burnt bottom of the rice which is crispy and flavorsome (but however it is very heaty to eat those) and I have also made a few version of claypot rice even with one using Happy Call Pan (recipe). The main ingredients are chicken pieces or chicken fillet seasoned with dark soy sauce plus preserved sausage and salted fish. Although we can make decent taste of claypot rice at home but it never beats those cooked using charcoal stove which gives it a better flavour.



(Serves: 2-3  | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • 1 Cup Uncooked Rice
  • 1/2 Portion of Fresh Chicken, cut into bite size
  • 2 Medium Chinese Preserved Sausage (腊肠)
  • 1/4 Portion of Salted Fish Cutlet (咸鱼)
  • 2 Cup Water
  • 2 Slices Of Fresh Ginger, shredded
  • 1 Small Red Onion, Sliced
  • A Few Section of Spring Onion

  • Marinade For Chicken:
  • 1/2 Teaspoon of Light Soy Sauce
  • 1 Teaspoon of Corn Flour
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Cooking Wine
  • 1/2 Teaspoon Dark Soy Sauce
  • Dash of Pepper
Method:-
1.Wash and rinse the rice then pre-soak it 2 cups of water in the claypot for at least one hour.

2. Blanch preserved sausages in boiling water for 10 seconds, drained and remove the outer skin of the sausages then cut it into slices. Set aside.

3. Trim the fats and skin of the chicken, cut into bite-size pieces and marinate it with the above marinade for at least 20 minutes.

4. Preheat frying pan, saute sliced preserved sausage with 1 teaspoon of oil till fragrant, remove and set aside. Add in salted fish and pan-fry till golden colour on both sides. Dish up.

5. With the same pan, saute onion and ginger with the remaining oil till fragrance. Add in marinated chicken pieces and stir-fry till browned all over. Set aside in pan while cooking the rice. (you can skip this step if you are in a hungry, just arrange marinated chicken on the rice mentioned in step 6 but let it cook for 15 minutes or more instead of 10 minutes till chicken is cooked)

6. Meanwhile bring the rice to boil, lower the heat and let it cooked until water level is almost the same as the rice, arrange preserved sausage, chicken and salted fish on top of the rice.

7. Drizzle some oil around the sides of the claypot (prevent rice from burning), put the lid on and let the mixture continue to cook on low heat for another 8 - 10 minutes.

8. When done turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 5 - 10 minutes.

9. Garnish it with some spring onion, coriander and cut chilli then drizzle some dark soy sauce and served hot.

A short demo clip on the above recipe:

video

If you cannot view the video above, click on my Instagram link here.



CLAYPOT YAM RICE


Yam Rice is one of my favourite childhood dish which my dad used to make for us. This quick and easy one pot dish features some main ingredients like pork belly, yam and cabbage. In order to make a pot of good yam rice, you have to be generous with the amount of dried shrimps and minced garlic which helps to bring out the characteristic and flavour of this dish.

For your information the olden days yam rice does not comes with pumpkin but for my own version I added in some for colour and taste. Between if you do not have a claypot, don't be worry you can still cook this dish using electric rice cooker. Just place all the cooked ingredients in steps 5 (shown below) in the almost cooked (dried) rice in the rice cook and continue to cook as per normal.


(Serves: 2-3   | Preparation: 10 minutes | Cooking: 20 minutes)

Ingredients:
  • 1 Cup Uncooked Rice
  • 1 Piece of Pork Belly, about 150g
  • 5 Fresh Shittake Mushroom, sliced
  • 1/2 Portion of Small Chinese Cabbage, sliced
  • 150g Yam (taro), cut into cubes
  • 80g Pumpkin (optional), cut into cubes
  • 2 Cup Water
  • 2 Cloves of Garlic, minced
  • 1 Tablespoon Dried Shrimp, soaked till soften
  • A Few Section of Spring Onion

  • Marinade For Pork Belly:
  • 1/2 Teaspoon 5 spices powder
  • 1/2 Teaspoon of Light Soy Sauce
  • 1 Teaspoon of Corn Flour
  • 1/2 Teaspoon Sesame Oil
  • 1/2 Teaspoon Dark Soy Sauce
  • 1 Tablespoon Cooking Wine
  • Dash of Pepper
  • 2 Cloves Garlic, smashed
  • 2 Shallot, sliced

Method:-
1. Trim and blanch pork belly in boiling water for 30 seconds. Remove, rinse and pat dry with kitchen paper towel before marinate it with the above marinade.

2. Meanwhile, sliced marinated pork belly into 1 cm thick strips and lightly pound the soaked dried shrimp.

3. Preheat frying pan with 1/2 tablespoon of oil, saute dried shrimp and minced garlic till fragrance add in pork belly and continue to cook till meat is brown in colour.

4. Add in yam cubes, sliced cabbage and mushroom then continue to fry for another minute before adding in 1/4 cup of boiling water.

5. Lower the heat, add in pumpkin cubes and simmer till water also dried up. Season to taste and set aside.

6. Bring the rice to boil, lower the heat and let it cooked until water level is almost the same as the rice arrange the prepared pork belly mixture on top of the rice.

7. Put the lid on and let the mixture continue to cook on low heat for another 8 - 10 minutes.

8. When done turn off the heat and let the rice continue to cook (dry up) from the heat of the claypot for another 5 - 10 minutes.

9. Garnish it with some coriander, fried shallot and served hot.

A short demo clip on the above recipe:

video

If you cannot view the video above, click on my Instagram link here.



FISH SOUP WITH RICE


I love this hearty soup with almost all the ingredients I love such as bitter gourd, tofu and fish in a bowl. But if you prefer, you can always serve the rice separately with the soup or you add in your choice of noodles depending on what you have. For us, sometime I will serve this with bee hoon (米粉) or mee suah (面线) instead of rice.


(Serves: 2 - 3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
  • 300g of Mackerel Fillet, sliced
  • 100g of Bitter Gourd, thinly sliced
  • 2 Servings of Cooked Rice
  • 1 Tomato, cut into wedge
  • 1 Box of Silken Tofu, cut into cubes
  • 100g of Yam (taro), cut into thick strips
  • 2 Stalks of Spring Onion, trimmed
  • 2 Slices of Ginger
  • Some Lettuce
  • 400ml Chicken Broth
  • 400ml Hot Water
  • Dry Shallot and Shallot Oil
Method:-
1. Lightly marinate the fish with 1 teaspoon of cornflour, grated ginger and cooking wine together with drizzle of sesame oil and dash of pepper for 5 minutes.

2. Heat up a medium saucepan with 1 teaspoon of oil, add spring onions and ginger , saute it until fragrant before pouring in the soup broth and hot water.

3. When the mixture comes to boil, let it simmer for another 5 minutes. Meanwhile deep-fried yam strips till golden brown, drained and set aside.

4. Next add tofu cubes into the soup broth together with fried yam and simmer for another 3 - 5 minutes till soup comes to boil again.

5. Add bitter gourd, tomato and fish. Increase heat to medium and continue to simmer till fish is cooked.

6. Lastly add in lettuce, give it a quick stir. Remove pan from heat and divide soup mixture into two serving bowls with cooked rice in it. Top with fried shallot and serve immediately.

Quick Tips:
~ You can use any kind of fish slices that are suitable for making soup such as: grouper, barramundi, red snapper and etc.

~ Rubbed salt on the inside of the bitter gourd before cutting helps to reduce it's bitter taste or alternatively choose bitter gourd with wider line pattern on it's skin (most folks recommend this method when choosing bitter gourd).

~ If you have time, you can make your own fish soup broth by using fish bones or ikan bilis (aka anchovies) together with some ginger, garlic and soybean.


Lastly hope you will love all these hearty dishes. Till then have a great weekend!

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