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Wednesday, August 24, 2016

Long Bean Rice (Cai Dao Peng) 菜豆饭



My mum used to make this long bean rice back home, there are similar dishes made with pumpkin, Chinese mustard (Gai Choy) and yam.

It is prepared almost like Spanish Paella, the rice is cooked together with ingredients and seasoning, in a pot/wok and later simmer to perfection.

It is simply irresistible, every spoon of it is a charm!


咸饭是我在家乡时妈妈常做的一个饭食,妈妈常做的有菜豆饭,芥菜饭,芋头饭和南瓜饭等等。

就是把蔬菜类的食材加上香菇,虾米,葱蒜和五花肉焖好,再炖一锅汤,就能美美地喂饱一家子。很方便,又美味喔!


Ingredients:
400-500 gms of long beans (豇豆/菜豆)
2 cup of rice
3 cup of water
4 Slices of Thick Cut Bacon  or some pork belly,cubed
2 tbsp Dried Shrimp(Soaked and chopped)Optional
8-10  Dried Mushroom (Soaked and slice)
6-8 Shallot (Slice)
2-3 Clove of garlic (Minced)

Seasoning:
1 tsp Dark Soy Sauce Optional
1 1/2 tsp Salt (or to taste)
A pinch of black pepper powder
A pinch of Chinese five spice powder


材料:
400-500克 菜豆 /豇豆
2杯 白米
3 1/2 杯 水 
4片 厚切 培根 Thick Cut Bacon  或 五花肉切丁
2 tbsp 虾米 (泡发切碎)Optional
8-10 朵 香菇 (泡发)
6-8只 小红葱 (切片)
2-3只 蒜  (切碎)

调味:
1 tsp 黑酱油 (酱油膏)Optional
1 1/2 tsp 盐 (或适量)
黑胡椒粉适量
五香粉一撮





1. Prepared all the ingredients accordingly. Cut long bean into 1 cm in length, washed, drained and set aside.

2. Heat up a cooking pan/wok, DO NOT use any oil, saute sliced bacon at medium heat, saute till fat releases, add sliced shallot and minced garlic, saute till fragrant. Add sliced mushrooms. 


1. 香菇泡发切片,咸肉切块,小红葱切片,蒜头切碎,豇豆切大约 1 cm长。米泡水二十分钟,淘好。



2. 热锅,不下油,把咸肉入锅煸炒出油后加入红葱和蒜碎炒香,加入香菇煸炒。




3. Add long bean and fry until it changes colour, add soaked rice, stir well, season with Chinese five spice, dark soy sauce and salt. Stir until rice turn a little translucent.

4. Add 3 cups of water, turn the heat up to high and bring to boil, cover with lid and reduce heat to medium low, cook for another 15-20 minutes or until all liquid dries up. Turn the stove off and let it sit for 5 minutes.

5. Open lid, fluff the rice so that all ingredients are well mixed. Serve warm with some soup or chili sauce.

3. 把菜豆加入炒至变色后把淘好的白米倒入,中火翻匀,加入五香粉,盐和老抽/黑酱油调味。翻炒至水份干透,米粒有点透明。

4. 倒入3杯水,大火煮滚后转中火偏小火,加盖焖15分钟或至水份焖干,熄火虚焖五分钟。

5. 打开盖子,用个饭勺把米饭拌匀,这个时候有点锅巴是很正常的,再次加盖,不点火虚焖5分钟即可。

A taste of tradition and homeland!
家乡的味道!








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 菜豆饭/豆角饭





5 comments:

  1. I made Cai Dao Peng too over the weekend as I found some very nice plump long beans from the Asian store. But my rice ingredients were not as luxury as yours :)

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  2. Oh nice.. we both had cai dao peng time huh... I am loving it.. its been long time...

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  3. oooo..... my mom love making this, w/o the bacon of course, but used chinese sausages

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  4. I love cai dao peng, your looks delicious with the herbal soup.

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  5. Wendy... yeah.. give me five... my mum too!! I use bacon because I hardly cook pork, and Bacon could be store better...

    Amelia.... yeah.. me too... everytime I cook this, I eat so much... oh my.. not good for my waistline!

    ReplyDelete

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