Fried Rice With XO Sauce

Ingredients:

2 bowls cooked rice
2 eggs
1 bombay onion - diced
1/2 small carrot - diced
2 pieces ham - diced
1 cup cabbage - shredded

Seasonings:
Salt & pepper to taste
3 - 4 tabsp XO sauce

Chopped spring onion

Method:

• Scramble the eggs, dish out and set aside.
• Heat pan with oil, saute the onion, follow by the carrot, ham and cabbage.
• Stir fry till cook and well mixed.  Add in the rice and mix well.
• Add in seasonings.  Dish out and sprinkle spring onion.

Ham and Mushroom Risotto

Ham & Mushroom Risotto

Ingredients:

1 1/2 cups Arborio rice

(A)
2 tabsp butter
2 tabsp olive or vegetable oil

(B)
1 medium onion (about 1/2 cup) - chopped

(C)
4 cups hot vegetable stock or chicken stock
1/2 cup white wine (optional)

(D)
1 cup sliced fresh mushrooms or canned button mushroom
1 cup cooked ham or fried bacon - cubed
1/4 cup grated Parmesan cheese or cheddar cheese
Chopped parsley
Salt & pepper to taste

Method:

• Heat a heavy-bottomed saucepan, heat (A).  Add (B), saute for 2-3 minutes, add rice.
• Stir briskly with a wooden spoon, add  (C) by the ladle and cook until the liquid is fully absorbed.
• Repeat the process, it's important to stir constantly, add another ladle of hot stock as soon as the rice is almost dry.  
• Continue adding ladles of  hot stock cook until the grains are tender (about 30 minutes).
• Lastly, add (D).  Serve 3 - 4 .

Arborio rice

Ham & Mushroom Risotto

Oyako-Don ( Chicken and Egg over Rice)

Oyako-Don with dried seaweed.

Pour in dashi sauce, chicken and onion.

Let it cook till onion are translucent.

Slowly pour in the beaten egg, stir lightly to get the egg evenly distributed.

 Ingredients:

2 boneless chicken thigh - sliced bite size
2 eggs - lightly beaten
1 onion - sliced
Spring onion                       
2 servings of cooked white rice

(A)
1/2 cup water
1 tabsp Japanese soya sauce
1 tabsp sake
1 tabsp mirin
2 teasp sugar
1 tabsp dashi sauce

Method:

1.  Pour (A) into a shallow pan or sauce pan.  Bring to a boil.
2.  Add onion and chicken.  Allow to boil and lower heat.  Cook until chicken is cooked.  Stir.
3.  Slowly pour in egg, while stirring the chicken and onion, to get the egg distributed evenly.
4.  Sprinkle the spring onion (optional) then cover. Turn off heat.  Let it sit, covered till egg is set.
5.  Scoop a chunk of chicken, egg and dashi sauce over a bowl of hot rice.
6.  Garnish with spring onion and cut pieces of nori (dried seaweed) over rice.

Oyako-Don

   

Hopo Lui Cha

Assorted vegetables of cabbage, french beans, leeks, dried prawns, diced tofu and preserved radish.

Fried bencurd, radish and dried prawn to be mix together.

Fry the rice with oil, garlic and salt.

Ingredients:

(A)
1 1/2 cup rice
2 teasp oil
1 tabsp chopped garlic
1/2 teasp salt

(B)
(Assorted vegetables) 
300 gm leeks -  diced
300 gm cabbage  -  diced
300 gm french beans or long beans  -  diced
Minced garlic, salt to taste

(C) 
(Lui - cha soup)
500 g peanuts, toasted and skinned
100 gm white sesame seed, toasted
200 gm mint leaves
200 gm sweet basil leaves
some tea leaves

(D)
3 pieces hard beancurd - diced
200 gm preserved radish - chopped  (choy poh)
200 gm dried prawns - minced
Minced garlic
Sugar to taste

Method:

1.  Heat oil, saute garlic, add rice and salt.  Stir-fry until fragrant.  Remove to a rice cooker to cook.
2.  Put (C) into a blender, add little or enough water to blend into a thick paste.  Use as required.
3.  Remainder can be freeze for future use.
4.  Add enough water to make the soup.  Bring to a boil before serving.
5.  Heat oil and saute garlic, stir-fry assorted vegetables separately. Add salt. Dish out.
6.  Heat oil shallow fry the beancurd till lightly brown, dish out. Keep aside.
7.  Heat oil, add garlic, fry the preserved radish till fragrant, dish out. Keep aside.
8.  Heat oil to saute the dried prawns till fragrant, add in the beancurd and the radish, stir-fry till well
     mixed.  Add salt and sugar to taste.
9.  To serve, place rice into a big bowl, spoon assorted vegetables, beancurd and roasted peanuts and a
     bowl of hot lui-cha soup.  Serves 4 person.

Note:
You can have more varieties of vegetables - chives, kai lan, choy sam, spinach, celery , etc, if you are serving 10 or more people.