Rice

Seafood Baked Rice with Cream Sauce

Ingredients:

• 2 cup Cooked Rice
• 1/2 Bell Peppers, diced coarsely
• 4 Prawn, shelled and blanched
• 1 small Squid, cleaned, blanched and sliced into rings
• 1 cup ready-made Cream Sauce of your choice
• 1 cup shredded Mozzarella Cheese

How to do it:

1. Place rice in a baking dish.
2. Spread 1/2 cup of cream sauce and 1/3 cheese over the rice.
3. Place prawns, squid and bell pepper over the rice.
4. Spread the remaining 1/2 cup of cream sauce over it.
5. Sprinkle the remain cheese over and cover it.
6. Bake in preheated oven to 200C for 20 minutes or till cheese are melted and a little browned.
7. Sprinkle on some Parmesan Cheese before you eat if you like.

   Kid's Mui Fun aka Thick Gravy over Rice

   Ingredients for the gravy:
   
8. Ham, cut into smaller pieces
9. Carrot, sliced
10. Corn
11. Chinese Flowering Cabbage aka 菜心, chopped
12. 300ml Broth
13. 1 Egg White
14. 1 teaspoon Light Soy Sauce (for colour and sweetness but optional)
15. Salt to taste
16. Cornflour Mixture (thickener)
17. a bowl of rice

How to do it:

1. Bring broth to a simmer.
2. Add in ham, carrot, corn and bring to a boil.
3. Add in the Chinese flowering cabbage.
4. Add light soy sauce and salt to taste.
5. Gradually add in the cornflour mixture to thicken the gravy.
6. Stir in the egg white.
7. Pour gravy over a bowl of rice.

   Chut Bee Png

   
   Ingredients:
8. 200g Glutinous Rice
9. 60g Dried Mushrooms
10. 100g Dried Shrimps
11. 80g Peanuts
12. 2 tablespoon Minced Garlic

Seasonings:

• 1 tablespoon Dark Soy Sauce
• 1/2 teaspoon Salt
• 1 1/2 teaspoon Pepper

How to do it:

1. Soak glutinous rice for 2 hours.
2. Drain and steam for 1/2 hour.
3. Soak mushroom, dried shrimps, and peanuts separately.
4. Drain and slice the mushroom.
5. Heat 2 tablespoon of oil in wok.
6. Add in garlic, mushroom, dried shrimps and peanuts.
7. Stir fry till fragrant.
8. Add in seasonings and mix well.
9. Add in steamed glutinous rice.
10. Mix well with ingredients and seasoning.
11. Stir fry till fragrant and thoroughly cooked.
12. Return to steam to for a further 10 minutes to soften it if you like.

Note:

Top it with roasted peanut and fried shallot