CP Thai Shrimp Cake

Recently I got a pack of CP Thai Shrimp Cake (泰式虾饼) which I was wondering what I could do with it. And with my busy schedules I would prefer something quick and easy rather than sweating in the kitchen. So here are some quick ways on how I have make use of these delicious shrimp cake to whip up simple dishes to satisfy our hungry appetite in the shortest time.

First let's look at these yummy snacks; you don't even need more than 10 minutes to prepare them before you could enjoy these soft and fragrant Thai shrimp cake bun anytime of the day even on weekday breakfast. All you need is to get the necessary ingredients ready on the night before so that you could save some time on waking up earlier to prepare the ingredients.

For those who are tired of having the usual coffee and bread for breakfast, why not give this a try and you can even add in some lettuce and tomato to make it healthier too.

Ingredients: (makes 4 buns)
4 Plain Leaf Bun
8 -12 Pieces of CP Thai Shrimp Cake
1 Medium Tomato, thinly slices
Some Lettuce Leaves

Method:
1. Steam the leaf bun together with shrimp cakes on the same plate for about 5 minutes, remove from heat and set side.
2. To assemble them, slowly peel open the leaf bun, place some lettuce leave and a slice of tomato then sandwich it with 2 - 3 pieces of shrimp cakes.
3. You can also drizzle some chilli sauce (recipe shown below) over it and serve immediately.


Drizzling Sauce: (optional)
1 1/2 Tablespoon Thai Sweet Chilli Sauce
1 Teaspoon Hot Water
1 Shallot, thinly slices
1 Small Chili, remove seeds & chopped

Method:
1. Mixed all the above ingredients together and served as dipping sauce or drizzle on the fillings.

Note:
~ Drizzling Sauce can be prepared overnight.


Want some quick and easy finger food within 3 minutes to pair with your fried rice, bee hoon or instant noodles? Or you are looking for some authentic party food to impress your guests. No matter what is your intention, I am sure these mini CP Thai Shrimp Cakes would always come in handy for all occasions.

All you need to do is just toast them in oven toaster for 5 - 8 minutes or for a faster alternative, microwave them for 2 - 3 minutes on medum high depending on your microwave power(watt).


Or if you are looking for something more filling for lunch or dinner maybe you can consider using these shrimp cake to whip out some fried rice together with egg and vegetable. I can be assured that you would be surprised on how tasty these shrimp cake can tranform the plain rice into an "Egg-wrapped Fried Rice" dish in less than 30 minutes.

Don't worry if you cannot make a nice egg sheet to wrap the rice, you could always mix and match the ingredients to suit your preference and time limit. If egg wrap don’t work well for you, try adding it into the rice itself to make normal fried rice with egg. Here are some ingredients and steps for my “Egg-wrapped Fried Rice” dish: -

Ingredients: (serve 1 - 2)
1 Rice Bowl of Cooked Rice
5 pieces of CP Thai Shrimp Cake
2 Medium Egg, lightly whisk
1 Tablespoon of Green Bean/Mixed Vegetables
2 Cloves Garlic, finely minced
Dash of Thai Fish Sauce/Light Sauce Sauce




Method:
1. Cut the shrimp cakes into small portions (about 6 rectangles per piece), set aside.
2. Pre-heat the frying pan with 1/2 Tablespoon of oil, slowly pour in the egg mixture and give it a swirl around the pan so that the egg mixture is evenly spread out.
3. Fry the egg sheet on low heat till slightly brown, slowly loosen the side of the egg sheet and flip it over with a spatula and cook the other side till done.
4. Remove and set it over a small rice bowl while preparing the fried rice.
5. Add in another 1/2 tablespoon of oil add in the shrimp cakes pieces and give it a quick stir for about 30 seconds, dish up.
6. Next sauté the minced garlic for a few second then drop in the green bean and continue to fry for another 30 second or till the garlic turned slightly brown.
7. Pour in the cooked rice, increase the heat to medium then use a spatula to loosen the rice so that it would be grainy instead of lumpy.
8. When the rice is almost done, add in the shrimp cake and dash of fish sauce to season the rice.
9. Remove from heat and spoon the rice evenly into the egg sheet bowl, fill the fried rice to the rim of the bowl and tuck in the sides of the egg sheet to form a bowl.
10. Over turn the egg wrapped bowl onto serving plate, decorate it with some garnish and served immediately.

Note:
~ You can cooked the rice the night before or early in the morning if you are preparing this for lunch or dinner.

For a quick snack or lunch meal for kids, perhaps you can add in some shredded mozzarella cheese to do a cheesy bake rice for them. I am sure they would finished the bowl of rice without fuss and ask for second helping too.

To prepare this dish, you could use the same fried rice shown above by increasing the quantity and dish up some portion to bake it with cheese for your kids. Or you can always served two different flavour of this dish so that each one of the family members could get a chance to taste both of these dishes.

Ingredients:
Some Shrimp Cake Fried Rice
Decent amount of Shredded Mozzarella Cheese
Dash of Ground Pepper




Method:
1. Place a layer of shrimp cake fried rice in the baking dish and topped it evenly with some mozzarella cheese.
2. Next place the 2nd layer of fried rice on top and continue with some generous amount of cheese again.
3. Put the baking dish into oven toaster and bake for about 5 minutes till the cheese is bubbling and the colour turns golden brown.
4. Removed from oven, served hot with dash of ground pepper.


As you have notice from the packaging it shows that these CP Thai Shrimp Cake are well seasoned with Thai Chilli paste and it is made with 70% shrimp which are raised at CP's eco-friendly farms in Thailand. And most importantly this product contains 0g Trans Fat and has no preservatives used. Overall I love its slightly spicy and refreshing taste especially the "Kaffir Lime Leaf" that is infused in these shrimp cake. This special lime fragrant makes makes it very appetising on each bites. And for your informatin, you can easily find these shrimp cake at the frozen food department of any local supermarkets.
Price: S$4.95 each packet (260g)

Lastly I would like to thanks Melvin of Vibes Communications Pte Ltd and CP (Charoen Pokphand) Food for the invitation to try out some of their products. And I would also like to share with you some other quick and easy dishes from those CP Food that I received in some upcoming posts too.

CP Food also provides a special recipes booklet by Chef Forest Leong to share her tips on how to use CP Products to whip up some delicious dishes for celebratory occasion. You can get this booklet at these selected community centers for FREE on a first-come-first-serve basis:-

1. Cairnhill CC
2. Buona Vista CC
3. Bukit Panjang CC
4. Pasir Ris Elias CC
5. Toa Payoh West CC
6. The Frontier CC
7. Kampong Chai Chee

Fish Slice & Bitter Gourd Porridge

In Singapore do you know where to eat the best fish soup or fish porridge? I believe for those who loves fish soup, you must have tried those stalls located at Amoy Street (厦门街) food centre, level 2 such as "Piao Ji Fish Porridge - 標記鱼粥" and "Han Kee Fish Porridge - 漢記鱼粥". But have you thought of cooking your very own version of Fish Soup with your desire ingredients. Today let's take a look on how easy we can prepared a homecook fish soup within 30 minutes by using some bitter gourd and fresh fish slices to cook teochew style fish porridge.

Bitter gourd clearing and refreshing which helps nourishing Qi, kidney and spleen, liver and improve eyesight effectiveness. It also has certain treatment effect on sores, heat stroke, fever, and other diseases. On the other hand, bitter gourd has high content of vitamin C, with prevention of scurvy, protect cell membrane and prevent atherosclerosis, improve stress ability such as the role to protect the heart. You can even use this as beauty products to achieve fairer skin with its moisture, calm and moisturizing the skin, especially in hot summer, apply it icy cold bitter gourd slices on the face can immediately lift the skin irritation.

Ingredients: (serves 2)
250g of Fresh Fish Slices
100g of Bitter Gourd, cut into thin slices
2 rice bowl of cooked rice
1 Tomato, cut into wedge
2 stalks of Spring Onion, cut into section
2 slices of Ginger
4 Stalks of Lettuce
800ml Water
Salt or Chicken cube for seasonings
Chopped Spring Onion and Parsley, garnish
Dry Shallot and Shallot Oil

Tips:

• You can use any kind of fish slices that are suitable for making soup such as: sheng yu, grouper, red snapper, mackerel and etc.
• If you buying the fish in the wet market you can also seek advice from the stall helper to get some good choice.
• f you are hesitated to eat bitter gourd due to it taste, you can rubbed some salt on the cut slices give is some squeeze, rinse it in water so as to reduce the bitterness taste.

From the steps below, you will notice that this is a very simple and nutritious soup which can be easily done in less than 30 minutes. And if you have time, you can prepared a pot of fish stock using fish bone and anchovies as main ingredients which will gives the stock an even more flavorful taste.

Method:
1. Prepared all the ingredients, preheat the soup pot with 1 teaspoon of oil, add spring onions and ginger and saute it until fragrant then add in bitter gourd and continue to fry for another 10 seconds, pour in 800ml of water.
2. Bring the mixture to boil again, add in fish slices and tomato cook for another 1 minute on medium high heat.
3. Turn off the heat, season with salt to taste.
4. Place each bowl of rice in a big soup bowl, scoop the hot soup mixture over the rice.
5. To serve garnish with some spring onion, coriander, shallot oil for extra flavour.

But if you prefer to have the soup and rice separately like normal fish soup with rice, you can always go ahead without adding the rice into the soup. For more information if you wish to read the Chinese version of the fish soup recipe, please click here. (Click HERE for recipe)

Black Chicken Porridge

Come and pamper mum with this healthy and nutritious porridge this coming Mother's Day that is falls on the 9 of May. I am sure most of us are more familiar on using “Black Chicken -乌骨鸡” to cook with herbal soup rather than porridge. The idea of this porridge comes from the similar concept of Korean Ginseng Chicken where they use glutinous rice as one of the ingredients. So I thought maybe I can turn the herbal soup into something light and yet nutritious for the whole family.

The ingredients used can be easily found in most Chinese Medical Hall and you can also get the black chicken from most of the supermarket too. The use of Lotus Seeds, Yu Zhu and Dried Longan can nourishes Ying and quenches thirst, benefits bloods and clams the spirit and as well for treating tensions and forgetfulness too. Whereas Black Chicken nourishes the Yin and strengthens the kidney.

Ingredients: (serves 2)
1 Black Chicken, 乌骨鸡
10g Dried Longan, 桂圆
10g Lotus Seeds, 莲子
5g Huai Shan, 淮山
5g Yu Zhu, 玉竹
5g Wolfberries, 枸杞
10g Dried Scallop, optional
3/4 Cup of Uncooked Rice
1.5 Litre Of Water

Method:
1. Trim the fats and unwanted parts of the black chicken, cut it into 4 parts. (you can ask the stall owner to help you to remove the skin, fats and cut it into quarter, according to my mum some supermarkets also provide this trimming & cutter services)
2. Place the chicken pieces in boiling water for about 3 – 5 minutes to remove the odors then rinse it with tap water and set aside for later use.
3. Rinse the uncooked rices for a few times and soak it in water for about 20 – 30 minutes so that it will soften easily and shorten the cooking time.
4. Using a medium or big soup pot (I used a big claypot), bring the water to boil, add in all the ingredients except lotus seeds, wolfberries and uncooked rice.
5. When the water comes to boil, reduce the heat; simmer the herbs and chicken for about 20 minutes.
6. Next add in the uncooked rice(without the water) and soft lotus seeds to the soup mixture, when the soup comes to boil, reduce heat and simmer for about 10 – 15 minutes.
7. Remember to stir the porridge on and off (to prevent burning), if the soup tends to dry out, you can add in some hot water to dilute it.
8. Adjust the cooking time to the porridge texture according to your mum’s liking, stirring in the wolfberries about 3 minutes before you turn off the heat.
9. You can serve this as lunch or dinner with some extra spring onion or coriander as garnish.

Note:
~ When using dried scallop, soaked it in hot water till soft, rinse and set aside before adding to the soup with the rest of the ingredients.
~ Soak lotus seeds without pre-washing in hot water till soft, removed the green bitter dried germ of the lotus seeds before adding to the soup.


With all these benefits of the ingredients used, why not list down your shopping list and start preparing something for your mum this coming Mother’s Day. I am sure she will be delighted even it is just a simple dish that is out from your hand and heart.

Seafood Mui Fan

 "Mui Fan" is one of the common local Zhi-Cha" (煮炒摊) dish found in either food center or coffee shop around Singapore. But sometime you can also spot this similar dish in some high-end Chinese restaurants where they added some premium ingredients such as scallop, abalone and etc.

Although I used to cook this dish often but it didn't came across my mind to do a recipe post on this until I was chatting with one of my blogger friend about this a few weeks back. So after the conversation, I thought getting this recipe up might be of some use for those reader who wish to try replicate this dish.

This is one of my favourite dish that I have learn from my late dad. He used to cook this for me whenever I am in a rush for work or coming back late for dinner. Often he will add in my favourite ingredients to make the egg sauce and spoon it over some pipping hot rice to create a hearty home cook meal. For this dish you can use whatever ingredients you prefer from seafood, meat or poultry to create different version according to your liking.

For this recipe I will use prawn, fishcake, crabmeat stick and bunch of choy sum(菜心).

Ingredients: (serves 2)
8-10 Medium Size Prawns
1 Large Fried Fish cake, cut into slices
4 Imitation Crabstick, cut into halves
1 Bunch of Choy Sum
1 Medium Rice Onion, cut into wedge
3 Cloves Garlic, finely chopped
2 Eggs
2 Rice Bowl of Cooked Rice
100 ml Water
1 Tablespoon Cornstarch Solution

Method:
1. Wash, clean the prawns, removed the shell of the body(head retain), slit the back of the prawn and remove the dirty or vein.
2. Marinate prawns with some cornstarch, pepper and cooking wine. Set aside.
3. Trim and wash the choy sum and set aside to drain well.
4. Preheat the pan with 1/2 tablespoon of oil, saute the minced garlic and onion till fragrant, add in the marinated prawns.
5. Give it a quick stir for about 10 - 15 seconds, till it slightly changed colour, add in the choy sum and stir-fry for another 5 seconds.
6. Next add in the fish cake slices and crabstick, and give it another quick stir before add in the water.
7. When the water comes to boil again, crack in the eggs, gently give it a few stir to separate the egg then stir it the cornstarch water to thicken the sauce.
8. Off the heat, season it with some salt and pepper before spooning it on top of the rice.
9. Serve hot with some cut chilli in light soy sauce.

Note:
~ If you are not sure what is "Fish cake", refer to the picture above(2nd row, on the left). It usually come in either rectangle or oval shapes.
~ Mixed 1 Tablespoon Water with 1/2 Teaspoon Cornstarch

This will come in handy when you run out of idea on what to cook or when you are feeling too tired to do all the preparations or washing. All you need is to gather anything that you can find in your fridge to make into a sauce base to go with your rice. 

Savory Oatmeal Porridge - 麥片粥

Oatmeal is usually used to make porridge or act as an one of the ingredient in oatmeal cookies or oat cakes. Sometime it is use as a topping on many oat bran breads. Research shows that Daily consumption of a bowl of oatmeal can lower blood cholesterol, due to its soluble fiber content.

This is my very 1st attempt in cooking Savoury Oatmeal which really worried me before the final end product being served. But to my surprised these really turn out well and it taste just as similar as to those "Cantonese Porridge - 广东粥" texture. To further enhance the fragrant of the porridge, I even prepared some pan-fried shredded ginger to use as garnish.

As for this recipe, I use this "Quaker - Quick Cook Oatmeal" which you can purchase in most supermarket. You can add your preference amount of Oatmeal to the thicken the porridge to the consistency that you want the it to be.

Ingredients: (Serves 2)
5 - 6 Tablespoons of Quick Cook Oatmeal
3 Imitation Crab Meat, diced
100g Of Mince Pork
1 Egg, lightly beaten
600ml of Water/Stock
Chopped Spring Onion & Coriander
Pan-fried Shredded Ginger, optional

Methods:
1. Marinate the mince meat with some light soy sauce, pepper and sesame oil and set aside.
2. Preheat a saucepan with some oil, lightly fry the diced crab meat until done, then add in the marinated mince meat.
3. Give it a quick stir until the meat are well separated and cook through.
4. Add in the water and bring it to almost boiling point then add in the quick cook oatmeal.
5. When the mixture come to boil again, low the heat and simmer for about 5 minutes then season to taste.
6. Switch off the heat, remove the pot from the stove, then drizzle in the beaten egg and give it a quick stir.
7. Serve in the bowl with extra topping of chopped coriander, spring onion and shredded ginger.

Notes:
a) To make the pan-fried shredded ginger:-
~ Preheat a small pan with about 1 tablespoon or more of oil, then add in 1 tablespoon of shredded ginger, saute it over medium low heat.
~ Stir consistency until the ginger turns almost golden in colour, switch off the heat, remove the shredded ginger and set aside in a small saucer.
~ Pour some of the oil over it so as to drizzle on the porridge or noodle.

At a glance of it, you will definitely mistaken it as the usual "Mince Pork Porridge" that we used to have in the Asian way of cooking. So do give this a try to serve Oatmeal in a new taste compare to the sweet flavour varieties that we used to have for breakfast.

Durian Fried Rice

I have heard about this Durian Fried Rice from one of the Hong Kong style cafe called "Central" where they have a few branches in Singapore, one of it located at the basement of Takashimaya. I guess not many of us will dare to take the risk on trying this dish on the combination of seafood fried rice with Durian. But to me, this is always an interesting dish to try on since from young I always love the combination of white rice serve with durian flesh.

As now is the Durian peak seasoning, I decided to grab a few from the fruit stall to test out some interesting recipe which I have keep in view for a long time. So based on the food review from some of the blogger who have tried this dish, I came out with my own version of Durian Fried Rice. Since I always fancy the idea of mixing rice with durian, I found this combination of fried rice is very special and the taste do blend in well with the fried, rice and egg. I didn't add any seasoning to this dish, and not even to the prawn as well.

Ingredients: (serve 1)
1 Small Rice Bowl Of Cooked Rice
3 Seeds Of Durian Flesh, 80g
5 Medium Prawns, devein
1 Egg, optional
1 Teaspoon Wolfberries
2 Cloves Garlic, finely chopped
1/2 Tablespoon Olive Oil
Chopped Spring Onion

Method:
1. Pre-heat a frying pan with oil and saute the chopped garlic until fragrant then stir in the prawn and fry until cooked through.
2. Next stir in the cooked rice and give it a quick stir to separate each of the grain from sticking together.
3. Push the rice mixture to aside(refer to the picture above) then crack an egg into the pan and stir-it through to the rice mixture until combine then add in the wolfberries.
4. Lastly, push the rice mixture aside again and add in the Durian flesh and give it a quick stir to loosen the paste then stir it into the rice mixture till well combined.
5. Remove the pan from heat, and sprinkle chopped spring onion into rice mixture, dish up and serve warm with extra seeds of durian.

Note:
a) If you want it to be a bit savoury, you can add 1/4 teaspoon of salt or seasoning to stir-fry the fried before adding the durian.

Related Post:
1) Rice With Durian
2) Baked Durian Cake
3) Durian Chocolate Chiffon Cake
4) Green Bean With Durian
5) Thai Style Durian Sticky Rice

Claypot Minced Pork Rice

For those busy and working mum when you just got home from works and the kids are waiting for their dinner. You might want to give this easy and nutritious dish a try. You can use any kind of minced meat like chicken, beef or pork according to your preference. If you want it to have taste and look green you can even add in a few bunch of those Baby Bok Choy(xiao bai cai) to make it a complete one dish meal.


This is a super easy to prepare one pot dish and it works well in cold raining evening....... Be creative and add in whatever ingredients that you prefer to make your home cook 1 pot rice dish.
Ingredients:
200g Minced Meat
1 Chinese Sausage
1 Egg
1 Cup Uncooked Rice
1/2 - 3/4 Tablespoon Dark Soy Sauce
Seasoning:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1/2 Tablespoon Cooking Wine/Mirin
1/4 Teaspoon Pepper
1 Teaspoon Cornstarch

Methods:
1. Wash and remove the plastic skin from the Chinese sausage then cut into thin slices and set aside.
2. Marinate the minced meat with seasoning then set aside.(or you can marinate it on the night before)
3. Wash and cook rice in a claypot with a few drops of oil over low-medium heat by absorption method.
4. Midway through cooking when the water starts to go below the rice level, arrange the sausage slices around the side of the claypot.
5. Drizzle the 1/2 to 3/4 Tablespoon of Dark Soy Sauce onto the rice.
6. Then spread marinated minced meat on top of rice, leaving a hole in the centre.
7. Cover and cook for another few minutes(3 - 5 minutes depending on the thickness of the meat you spread) until you see the meat turn white or half way cooked through.
8. Crack an egg or two into the centre and cooked(covered) for 1 - 2 more minutes, till the white is set but the yolk is still slightly runny.
9. Remove the cover, sprinkle some chopped spring onion, chillies and dried shallot on top of the meat and mix well before serving.
10. You can also serve it with an extra dish of cut chillies with dark soy sauce for dipping.

Notes:
a) You can use either pork, chicken or beef minced meat depend what you prefer.
b) The water used in claypot is 1 cup rice= 1 3/4 cups water
c) The reason to add oil into the rice it to prevent it to be too soft and stick to the pot.
d) Prepare some chopped spring onion & chili as garnish.
e) If you wish to add in green vegetables, add in at the same time with the egg and drizzle some sesame oil on it to that the vegetables will not taste blend.

Yam & Cabbage Pork Belly Rice

There are a few version and methods in making this homemade "Yam & Cabbage Pork Belly Rice". Different dialect group tends to cook it in different kind of ingredients. For my case, this was what my late dad used to cook for us when he was around. Sometime he will omit the yam and just cooked it with cabbage and pork belly.

This is a very simple one dish meal which consists of vegetables like cabbage, yam and mushroom. If you don't like pork belly then you can replace it with lean pork or chicken fillet. It will taste just as good, the secrete of making this dish fragrant and tasty is by adding pound dried shrimp and fried shallot. The aroma of the shallot oil will make the rice taste great.


I also used the water for soaking the mushroom to cook the rice, so that the mushroom fragrant really goes into the rice grains itself. But if you do not like the fragrant of the mushroom then you can just used normal water instead.

Ingredients:
100 - 120g Yam, peel and cut into 2" Cubes
150g Pork Belly, removed excess fat and cut into thin strips
150g Cabbage, shredded
3 Medium Shittaka Mushrooms, soaked till soft
1 Tablespoon Of Dried Shrimps, soaked till soft
1 Tablespoon Of Minced Garlic
4 Shallots, thinly sliced
Seasoning:
2 Teaspoon Soy Sauce
Dash Of Dark Soy Sauce
1/2 Teaspoon Sesame Oil
Dash Of Pepper
1 Teaspoon Cooking Wine
Garnish:
1 Medium Chilli, thinly sliced
1 Small Stalk Of Spring Onion, thinly sliced
1 Tablespoon Dried Shallots
Some Dark Soy Sauce

Methods:
1. Wash, trim and cut the pork into thin strips then marinate it with seasoning for at least 30 minutes.
2. Cut the soaked soften mushroom into thin strips, set aside. Then lightly pound the soften dried shimp.
3. Preheat the pan with 2 Tablespoons of oil then saute the shallot slices until slightly golden brown, remove and set aside.
4. Add some oil to the pan, saute the dried shrimps and half of the garlic until fragrant then add in the shredded mushroom and cabbage.
5. Stir-fry for about 1 minutes, then add in 1/2 Tablespoon oyster sauce and 50ml water, cover and simmer on low heat until the water almost dried up. Dish up and set aside.
6. Wash the pan, and add 1 tablespoon of the reserve shallot oil, saute the remaining half garlic until fragrant then add in the marinated pork and yam, stir over medium high heat until almost done.
7. Next add in 1/2 tablespoon of oyster sauce and 100ml of water then simmer over low heat until the yam is soften. Dish up and set aside.
8. Cook the white rice accordingly when the water is almost dry up, add in the vegetables and pork mixture into it and stir well.
9. Continue to cook over low heat for another 5 minutes if using stove or until the cooked in the rice-cooker.
10. Serve the cooked yam rice with garnish.

Prawn Pullao

Saw this easy to prepare one dish meal from Stefanie's Cumin & Coriander Blog where she introduce this Prawn Pullao recipe. It simple taste great with all those common spices that we can get from those Indian stall in our neighbourhood market area.


Instant of using basmati rice for this recipe, I just used the normal long rice grains that we commonly used at home. I can said the combination of spices for this dish was not very strong type, it's just nice for our family. And thanks to Tracy who introduce me to this web.....

Other than following the ingredients given from the site, I also add in some golden raisins to cook with the rice. Then upon serving, I spinkler some ready bought toasted cashew nut to increase the crunch of the dish. You can serve this with some chicken or mutton curry if you want so extra gravy to go with the rice.

Assorted Sweet Potato & Red Bean Rice

Sometime rather than a bowl of plain white rice, you can actually come up with different combination of ingredients to make it more tasty and interesting. For eg: This Assorted Sweet Potato & Red Bean Rice. The sweetness and aroma of the sweet potatoes together with some crunch of the red bean will sure made you wants to have a few more spoonful of it.

Sweet Potato are rich in dietary fiber, vitamin A, vitamin C, and vitamin B6. Sweet potato varieties with dark orange flesh are richer in Vitamin A.


Ingredients:
1 Cup Uncooked Brown Rice Mixture/Rice
100g Sweet Potatoes
50g Red Bean, soaked till soften

Methods:
1. Rinse the rice accordingly and soak with the cooking water for about 30 minutes.
2. Rinse red beans in a few changes of water then put it in a small pan cover with water lever above the bean, bring to boil and switch off the heat when it boiled.
3. Let it soaked for about 10 minutes, pour away the water, rinse and repeat the cooking process for about 3 times.(this is shorten the process of cooking the red beans, as well as remove the raw taste and smell of the beans)
4. When it's time to cook the rice, wash and peel the sweet potatoes then cut it into small cubes.
5. Add all the ingredients into the rice cooker, add water and cook until done.

Notes: If you prefer you can add in pumpkin instead of sweet potatoes.