Saturday, November 19, 2016

Mustard Green Rice/Dua Cai Peng 【芥菜饭】

My mum used to make this Giam P'ng (Hokkien Salted Rice) back home, there are similar dishes made with pumpkin, Long bean and yam.

It is prepared almost like the 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!

I have planted some Chinese mustard green end of summer, harvested handful of times, with the last two batch, I made this rice casserole to remind me of the taste of home. 




400-500 g of Chinese mustard green (Gai Choy/Dua Cai)
2 cups of rice
3 cups of water
5 Slices of Thick Cut Bacon  or some pork belly
2 tbsp dried Oyster or dried mussels  soaked and cleaned
6-8 Shallots

1 1/2 tsp Salt
or to taste
Dash of black pepper powder
1/4 tsp of Chinese five spice powder


400-500 小芥菜

2  白米


5 厚切 培根 Thick Cut Bacon   五花肉切丁

2 tbsp 蚝干/旺菜干 泡水洗净

6-8  小红葱 (切片)

2-3    (切碎)



1 1/2 tsp  (或适量)


1/4 小勺 五香粉


1. Clean mustard green thoroughly to be free from pests and soil, chop it into 1 inch in length, set aside. Slice the shallots and cut bacon into 1 inch pieces. Clean and drain the rice.

2. Heat up a cooking pan/wok. With a little oil, saute sliced bacon on medium heat till fat releases, add sliced shallot and cook until shallots turned golden in color. Add dried oysters/mussels and cook until fragrant.

3. Add Chinese five spice and quickly add in the Mustard green and rice, stir well, season with pepper powder and salt. Cook 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 20-25 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.

1. 咸肉切块,小红葱切片,芥菜切大约 1寸宽。米淘好备用。

2. 热锅,下一点油,把咸肉入锅煸炒出油后加入红葱炒香变金黄色,加入蚝干/淡菜干/旺菜煸香。

3. 加入五香粉然后快速把芥菜和白米倒入,中火翻匀,加盐和胡椒粉调味。翻炒至水份干透,米粒有点透明。

4. 倒入3杯水,大火煮滚后转中小火,加盖焖20-25分钟或至水份焖干,熄火虚焖5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。吃的时候可以配一小碗的汤和辣椒酱。

A taste of tradition and homeland!


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