Sunday, May 17, 2009

Hokkien Salty Clay pot Rice

Brought to you by FairPrice

Who doesn't love rice? So, why not put the best quality you can afford on your table?


Photos: Jason Ho
Few Asians go a day without eating rice. It is our staple, our comfort food and, in many ways, our lifeblood.

It makes sense, then, to want to eat the best quality rice you can afford. For many parents, putting the best rice on the table is just another way of conveying their love for their family.

FairPrice Gold Thai Hom Mali Rice is one such superior quality option. It is wonderfully aromatic and produces good, plump grains when cooked. It is also delightfully affordable.

In fact, FairPrice Gold Thai Hom Mali Rice is a Gold Winner of the Reader's Digest Trusted Brand Award 2009.

Besides steaming it plain to go with a variety of dishes, I also like it as fried rice and claypot rice.

This version of claypot rice is a deeply savoury Hokkien favourite that everyone in your family will enjoy. If you like, you may add some Chinese sausage to give it a sweet contrast. But I love it just the way it is.

FairPrice Gold Thai Hom Mali Rice ($12.25, 5kg) is available at all FairPrice supermarkets.

Hokkien Salty Clay pot Rice
Serves 4

1/3 cup FairPrice Canola Oil
4 shallots, peeled and sliced
70g dried shrimps
1 packet cai xin or kai lan, washed and chopped roughly
2 cups FairPrice Gold Thai Hom Mali Rice, washed and drained
2 tbsp fish sauce
2 tsp sugar
3 cups water

To garnish:
2 pcs salted fish, preferably kurau (threadfin), fried and chopped
Coriander leaves
Sliced red chillies

1. In a claypot, add oil and heat over a medium flame.
2. Add shallots and sauté until fragrant but not brown, about one minute.
3. Add dried shrimps and fry for five minutes.
4. Add vegetables, rice, fish sauce and sugar. Stir to mix evenly.
5. Add water and bring to a boil.
6. Lower the fire to a low flame and cook, covered, for 25 minutes, until the rice is cooked.
7. To serve, garnish with chopped salted fish, fried shallots, chilli and coriander leaves.

From TODAY – Thursday, 14-May-2009

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