abalone Archives - Just Julie https://www.julieolive.co.uk/tag/abalone/ A Malaysian lost in Britain Fri, 19 Jul 2024 14:55:35 +0000 en-GB hourly 1 https://wordpress.org/?v=6.9.4 134825744 Claypot waxed meat Rice (Lap Mei Fun) 腊味饭 – made simple https://www.julieolive.co.uk/2024/04/20/claypot-waxed-meat-rice-lap-mei-fun-%e8%85%8a%e5%91%b3%e9%a5%ad-made-simple/ https://www.julieolive.co.uk/2024/04/20/claypot-waxed-meat-rice-lap-mei-fun-%e8%85%8a%e5%91%b3%e9%a5%ad-made-simple/#respond Sat, 20 Apr 2024 14:29:19 +0000 https://www.julieolive.co.uk/?p=6584 Today I have decided to cook Claypot waxed meat Rice (Lap Mei Fun) – 腊味饭 but with claypot and do it much simply. I did not fry my rice first like I normally do and I did not add any other seasoning. I planned to start using up all the purchases I have brought back …

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]]> Today I have decided to cook Claypot waxed meat Rice (Lap Mei Fun) – 腊味饭 but with claypot and do it much simply. I did not fry my rice first like I normally do and I did not add any other seasoning.

I planned to start using up all the purchases I have brought back from my recent trip back to Malaysia. There seem to be an overkill with my shopping spree. However it means I need less shopping now. Only the normal groceries like milk and vegetable top-ups.

So it is out with the waxed meats and a tin of abalone. Soaked the amazing huge Japanese mushrooms and dried scallops. Soaked the rice for an hour and it is then just a matter of assembling. Today I am just using Jasmine rice. Luckily I have shallots, garlic and ginger oil all ready with all the crisps. For reference to my other post of Lap Mei Fan the link is here -> Lap Mei Fan Below are pics with guide and tips.

p/s I used 3 cups of rice so the liquids I used (mushroom soaking liquids, the dried scallops soaking wine and the abalone sauce) all about 3 cups, same as the rice 1:1 ratio.

Lunch – Claypot Waxed-meats rice

We have here Soaked rice for an hour, ‘gold’ disc (bak kwa coin), lap cheong, yun cheong and ngo cheong, dried scallops soaked in Shaoxing rice wine, tin abalone and pork lard. Notr: Nothing was steamed or blanched, just sliced and use.

Heat your claypot and coat with lard oil before putting in your drained rice.
Decided to slice the huge Japanese mushrooms
Arranged the drained rice and ingredients then poured in the soaked mushrooms sauce, wine from the soaked dried scallops and sauce from the tin abalone.

Bring to a boil then turn heat to medium and cover
Cover and boil at medium heat for about 10 minutes – depending on how long you soak your rice and what type of rice you are using. Pick out a grain or two and try.
When the rice is to my taste I added shallot and garlic oil to the sides and used high heat for a couple of minute until I haear crackling. I wanted to make some dirty bottom rice.

My ready shallots, garlic, lard and ginger crisps and spring onions
Sprinkle on top to really make the dish!
And I am a happy bunny.

My family do not like abalone but I ain’t complaining!

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]]> https://www.julieolive.co.uk/2024/04/20/claypot-waxed-meat-rice-lap-mei-fun-%e8%85%8a%e5%91%b3%e9%a5%ad-made-simple/feed/ 0 6584 Fragrant Yam Rice, Taro Rice (芋头饭) https://www.julieolive.co.uk/2022/11/22/fragrant-yam-rice-taro-rice-%e8%8a%8b%e5%a4%b4%e9%a5%ad/ https://www.julieolive.co.uk/2022/11/22/fragrant-yam-rice-taro-rice-%e8%8a%8b%e5%a4%b4%e9%a5%ad/#comments Tue, 22 Nov 2022 16:10:29 +0000 https://www.julieolive.co.uk/?p=5443 Last week I bought a packet of yam, yes frozen as I have been bitten many a times before buying fresh yam and when peeled only to find half was bad aka shades of brownish, which I dare not eat. These frozen ones are quite good and most times very floury denoting good yam taste. …

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Last week I bought a packet of yam, yes frozen as I have been bitten many a times before buying fresh yam and when peeled only to find half was bad aka shades of brownish, which I dare not eat. These frozen ones are quite good and most times very floury denoting good yam taste. I happily use them – please refer to pic. Cooking our Asian dishes is sometimes a challenge in UK but it is so satisfying when a good cook come to fruition.

Actually, my family loves yam a lot especially the husband if I make my signature yam cake for him https://www.julieolive.co.uk/2019/08/10/fried-yam-cake/ but daughter requested for rice today as the weather has gone a lot colder. So, Yam rice it is. Today I made a special yam rice with abalone added. It is optional but mostly after Chinese New Year my family will use up the tins of abalone with this dish too.

Last night before bedtime I washed and soaked my flower shitake mushrooms. Then I soaked them in clean water as the water will be used to boil my rice. These beautiful flower mushrooms are easily bought in the UK and most Chinese supermarket sells them.

I often spent my nights thinking what to cook the next day and if there’s anything I need to prepare the night before. My husband thinks it is a Virgo thing. I do hate things not in proper places or lying about not tidied. However, I just like to cook with as complete an ingredient list as I could else, I rather not cook that dish or change the menu. I am fine with a bit of fusion, but some dishes needed to be true to the original. I know, I am weird. I especially hate it, really hate it, when people declare their dish ‘authentic’ when it is obviously not! One day the cooks of our future generation would not know what’s authentic and what’s not anymore and I feel very passionate and sad about this.

Note – A good bowl of Fragrant Yam Rice must have just tender yam pieces, not mushy, taste of lap cheong (Chinese sausages), Taste of heabea (dried shrimps), taste of mushrooms and leave you craving for a second bowl.

The spring onions are a must for that bit of freshness because Fragrant Yam Rice is so rich.

Print

Fragrant Yam Rice, Taro Rice (芋头饭)

Ingredients

Ingredients

  • Mushroom (washed & soak the night before, water reserved)
  • Garlic and shallots minced
  • A few thin slices of fresh ginger
  • Handful of dried shrimps
  • 2 – 3 stick Chinese sausage (I used 4 as we love them, and I am giving some to a friend)
  • 2 Chicken breasts sliced into cubes (as same a size as the yam as you possibly could)
  • 4 – 5 Small cups Rice

Seasoning

  • Salt & freshly ground peppers
  • 1 – 2 tsp Five spices
  • 1- 2 tsp Dark soy sauce
  • 1 – 2 tbsp Light soy sauce
  • 2 – 3 tbsp Oyster sauce
  • 3 – 4 tbsp Rice Wine
  • 1 – 2 tbsp Sesame oil

Extra ingredients

  • 1 tin abalone (optional)
  • Chinese dried bacon (optional)
  • Fresh spring onions

Notes

Note – Fry and seasoned everything well separately before assembling like you would nasi biryani.  
When everything is ready I bring to boil in my pot covered for 15 minutes medium heat. About that time you will smell the unmistaken aroma and know it is done. Turn the heat off but do NOT open your pot at least 10 minutes or until serving time.
I use a cast iron pot with a heavy lid. You need to adjust to your cooking pot.

19th July 2024 – As we cook more and more, we discovered new ways of cooking better. Updated today with new pics and new TIPs. TIP 1 – When I fry the Chinese sausages I added a generous amount of rose wine. I like the smell. TIP 2 – I lined the base with fried mince pork and crispy lards with some oil to make sure rice does not stick to the bottom and burn. TIP 3 – I sliced my yam a bit bigger but when frying the yam I tried tasted and added a touch of the mushroom soaking liquid, taste to make sure that the yam will be just cooked NOT mushy after cooking. If the yam is too hard then it may be too tough later. TIP 4 – Add the rice in slowly making sure they get to all the nicks and corners TIP 5 – lastly topped with a tin abalone.

TIP – 1
TIP -2
TIP – 3
TIP – 4
TIP – 5

With love from Kuching.
Floury yam
Shallots, garlic and ginger slices fried and set aside.
Use the same oil to fry dried shrimps and lap cheong, Chinese sausage. Then set aside.
In the same wok fry the cubed yam well a few minutes
Then add in a tsp of Chinese 5 spices. Remove and set aside.

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Next fry in the same wok is the cubed chicken breasts and mushrooms. Season with a touch of dark soy sauce and oyster sauce.
After removing the chicken and mushrooms, hit the same wok with 2 tbsp of lard.
Fry your washed and drained rice till you can ‘smell’ the fragrance with a touch of soy sauce.
TIP – Lightly use lard to oil the bottom of your pan. This is because I want some burnt bottom aka CRISPY rice!

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Assembled all the ready cooked ingredients.
Soaked mushroom water and the tin abalone stock.
Ready for the final boil.
It took a lot of strong will not to have a second helping. It ain’t fair being diabetic 😀

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