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Have A Bowl Of Fragrant Pumpkin Rice
I was introduced to this delicious rice by my mom recently. These pumpkin rice can be found at quite a few foodcourts in S'pore selling double-boiled soups. I fell it love with it immediately & I knew I just have to make this at home too. The result: We love it! Ingredients
- (Serves 3-4)
- 1 cup Rice
- 200-300g Pumpkin
- 300g Dried shrimps (hebe)
- 5 Chinese mushrooms
- 10 Dried fish (optional)
- 2 tsp Minced Garlic
- 150ml Water
- ½ tsp Oyster sauce
- 1 tbsp Cooking oil
- Dash of Chinese wine
- Seasonings for rice:
- ½ - 1 tsp Salt accordingly to personal preference
- ¼ tsp Dark soya sauce
- 1 tsp Light soya sauce
Directions
- Soak hebe & mushrooms in water till soft. Cut off mushroom stalks & dice. Marinade with oyster sauce & wine for about 10 mins.
- Scrap off seeds from pumpkin & remove skin. Rinse & cut into cubes.
- Heat oil. Stir-fry hebe till fragrant. Add mushrooms & garlic & fry for another minute. Set aside.
- Rinse rice & drain. Add water, rice, pumpkin & seasonings to steamer bowl & mix well.
- Stir in hebe & mushrooms. Steam rice mixture for about 25 mins. Alternatively, you can also use a rice cooker.
- Meanwhile, briefly soak fish to remove its saltiness. Drain & pat dry. Deep-fry till golden brown. Drain & set aside.
- You can almost smell the aromatic rice when ready. Transfer to serving plate, serve with crispy fish & a bowl of piping hot soup.
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