This cooked long bean rice is full of flavor. Some of you must be asking what is 豆角 (dou jiao). 豆角 is literally long bean in Cantonese. We usually called this 长豆 in Singapore.
This is a ONE POT dish that my grandma used to cook for me during my childhood time. This pot of flavorful rice can serve the whole family with little effort, and it is really good if your cooking need to be done way in advance, because this can be well kept in your rice cooker up to 2 hours or longer if you want. It is not a quick meal. Because you need some effort when it comes to preparation. I would say, it’s more on a quick-quick-slow meal. Like Tango dance 🙂
It’s a busy Saturday today. Max went Bintan for company trip. I’ve got to send my car to the garage to get it serviced, drive to the market and get some fresh ingredients. Reached home around 1pm, and start to do all my cooking preparation. I choose to cook this mixed rice today because I’ve got some errand run around later at 4pm, and need to fetch Max from the ferry terminal at 5pm, which this timing supposed to be my dinner preparation time. I don’t want him to reach home without dinner being served after his long day. So… here it is.
Ingredient A – (Rice)
3 cups of Jasmine Rice (the ordinary chinese rice that you have at home)
Seasoning for Rice
2 cloves garlic – peeled, washed, chopped
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
Ingredient B – (Long Bean)
3 tbsp oil
4 shallots – Peeled, washed, and sliced.
3 slices of ginger – Julienned
3 tbsp dried shrimps – Washed, soaked till soft, drained.
1 pair Chinese sausage (腊肠)- Washed with hot water, drained, remove skin, sliced.
10 long beans – washed, cut into 1 inch length.
Seasoning for Long Bean Mixture
1 tbsp Shao-Xing Wine (Chinese cooking wine)
1/2 tsp salt
1 tsp sugar
a dash of pepper
a dash of sesame oil
Ingredient C – (Roasted Pork)
1 tbsp oil
1 clove garlic – finely chopped
200g Roasted Pork (烧肉) – chopped into bite size
Seasoning for Roasted Pork
1 tbsp sugar
2 tbsp soy sauce
The list of ingredient is long eh? But It’s worth preparing. Trust me.
1. RICE – Rinse and soak rice in water for 30mins. Drained and set aside.
2. ROASTED PORK – Heat up wok, a tbsp oil, chopped garlic, fry till fragrance. Add in roasted pork, give it a quick toss under high heat. The pork will release some oil during stir frying. And this is what we want. The oil! Add in sugar & soy sauce, fry till the pork looks brownish and caramelized. Heat off, dish up. And by now, your kitchen is full of stir fried roasted pork aroma, that makes you wants to put one into your mouth immediately… Cantonese called this method of stir-frying roasted pork as 爆烧肉 (bao-siu-yuk). It’s simply enhancing the flavor of the roasted pork.
3. LONG BEAN MIXTURE – Heat 2 tbsp of oil in wok, fry shallots till golden brown, add ginger and fry till fragrant. Add in the rest of the ingredients – Chinese sausages, dried prawns, long bean. Sizzle in Shao-Xing wine, give it a quick toss. Add in seasoning – salt. sugar. pepper, sesame oil. Heat off, dish up, set aside. You don’t need to thoroughly cook this. What you need is just kinda combine all of them and make sure that they are evenly coated with flavors & fragrance.
4. RICE – Heat 1 tbsp of oil in a wok, fry garlic till fragrant. Reduce to low heat, sizzle in seasoning for rice – light soy sauce, add rice, dark soy sauce and oyster sauce. Fry evenly at high heat for awhile. Off the heat. Transfer fried rice and add 500ml water into rice cooker. Switch on and cook for about 13 to 15 minutes. Using time to time yourself is always the best choice.
6. Cover it, continue to cook until the rice cooker automatically turn to “Keep Warm” mode. Leave it there for another 5 to 10 mins. Stir well – But I would prefer to use the word “Messed it up”. LOL!
I couldn’t tell you how delicious this pot of mixed rice is. But the fact is that, my dear father-in-law ate HALF POT of the rice on his own. Scroll up the picture and see the rice in the rice cooker once again. The rice in my rice cooker is almost full. The space is juuuuuust nice when i shut the rice cooker cover. When we return home, and I open my rice cooker. Wanted to serve Max some rice, I rubbed my eyes twice when I saw my pot of rice left with half pot only. If I knew
this mice my father-in-law could eat so much, I would have cooked more.
Max loves it too. He ate two bowls 🙂