Saturday, November 18, 2017

Steamed Rice with Dried Seafood and Cured Meat 海味三寶臘味飯


The daily temperature in Southern California finally falls to the comfortable 70's F. It means hot pot and clay pot rice time! Clay pot rice with Chinese sausages is very common and popular but with the addition of dried shrimps, silver fishes and squid make the rice much more aromatic than with sausages and cured duck leg alone.

No clay pot? Not a problem. You can make this delicious meal using a regular rice cooker as well (just without the crunchy rice on the bottom).

It is a very easy to make dish and I don't think you need to have a "recipe" for it. Just make your regular rice, either in a rice cooker or clay pot, as soon as the water has been absorbed, lay the sausages, dried squid (soak and diced), dried shrimps and silver fishes on top. Cover and cook for another 10 minutes under medium/low heat, or until the rice cooker automatically finishes cooking. Then let it rest for another ten minutes before serving.



終於等到秋天了,南加州入了十一月便可以享用火鍋及煲仔飯。今次我在臘味煲仔飯上加入蝦乾、銀魚及章魚,整煲飯香到不得了。沒有瓦煲?無問題,用電飯煲都一樣做到,只不過没有飯焦吧。

這味飯超簡單,不用什麼食譜,份量也可隨意。章魚浸軟後切粒,蝦乾及銀魚也浸片刻,待飯收水後便將所有配料平舖在上,收中/細火再煮多十分鐘,熄火後焗多十分鐘便可。





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