南洋风味--鲜笋焖饭

 

 

我妈很喜欢吃鲜笋做的菜，她在美国的时候只要看见鲜笋就会买几只回来炒豆腐干或炖肉。

 

几个星期前妈妈跟我提起鲜笋焖饭，是她小时候很爱吃的美味咸饭，我问了做法后，到亚洲超市买了鲜笋，处理好后留起一大半来做菜，一小半做了这个焖饭。

 

做好的焖饭送给几个朋友吃，大家都好喜欢。一个好友还在几天后买来一大包的鲜笋，让我再做一次！

 

When mom was here in the States, she loves to buy fresh bamboo shoots from The Asian market, she will stir fry it with tofu or made stew with pork belly.

 

She told me about this rice dish that she used to eat as a kid couple of weeks back. When I saw fresh bamboo shoots in the market, I brought home some and made this rice dish and shared with a few friends. 

 

My friends loved it so much that one of them even brought me more bamboo shoots days later and request me to make it again!

 

材料：
600 克 鲜笋
80 克 的五花肉/咸肉 (洗净切片/条，用点食盐和胡椒粉腌十分钟)
30 克的 大旺菜 (洗净用热水泡十分钟)
1 1/2 杯的 香米/大米
2 1/2 杯 水
6-8 只红葱 (切薄片) 或 1 大勺 的 红葱酥 

调味：
1 小勺 食盐 （或适量）
1/4 小勺 五香粉

 

Ingredients：
600 gm Bamboo Shoots
80 gm of pork belly (thinly sliced or cut into strips and marinate with some salt and pepper powder
30 gm of Dried mussels (Cleaned and soaked in hot water for 10 minutes)
1 1/2 cups Jasmine rice
2 1/2 cups of water
6-8 shallots (Sliced) or 1 tbsp of Fried shallot

Seasoning：
1 tsp salt （or to taste）
1/4 tsp Five spice powder

 

 

1. 把买回来的鲜笋冲洗干净，把比较老硬的外壳剥去。把鲜笋对半切开，用小刀把鲜笋表面的黑点和较硬的部分削去。

2. 把弄好的鲜笋块放到装有半锅水和1小勺食盐的锅子里。煮滚后转小火煮10分钟。熄火后再泡在锅里30分钟。取出鲜笋冲冲凉水，装到有干净食水的盒子里冷藏，1-2周内吃完。

3. 取出3-4块的鲜笋，切片/条/块。

4. 把红葱切片，锅里热上3大勺的食油，把红葱片中火炸香取出。或把油热好之后，把红葱酥加入快速翻炒，把红葱酥取出。

5.  把肉片入锅煸炒至边角有点焦脆，加入五香粉，红葱酥和大旺菜，翻炒匀。

6. 加入淘洗好的米，翻炒匀之后加入笋片和食盐，翻匀后加水煮滚。加盖高火煮滚后继续煮3分钟，转中火焖煮10分钟，转小火焖煮15-20分钟。

7. 用饭勺或叉子把米饭弄松，再加盖虚焖几分钟。
 

1. Clean fresh bamboo shoots, peel away several of the thickest, outer sheaths. Halve it and use a sharp knife to remove harder part of bamboo shoots.

2. Add bamboo shoots large pot of water with 1 tsp of salt. Bring to a rolling boil , reduce heat to medium and boil for 10 minutes. Remove from heat and allow to sit for about 30 mins. Rinse with cold tap water, store with filtered water in a glass container with lid, use within 1-2 weeks, change water occasionally.

3. Take about 3-4 pieces of halved bamboo shoots and thinly sliced it (or cut into cubes/strips according to your preference).

4. Peel and thinly sliced shallots, heat up 3 tbsp of oil in a cooking wok, fry shallot at medium heat until brown in color. OR heat up the oil and add fried shallot, give it a quick stir until fragrant. Dish the fried shallot out and leave it aside.

5.  Add pork belly into wok, continue cooking until changes color and a little browned at the edges. Add fried shallot, five spice powder and mussels, stir until fragrant.

6. Add rice and cook until rice turned translucent, add bamboo shoots and salt, turn well. Add water and cover with lid, cook on high heat for 3 minutes, turn to medium and continue cooking for another 10 minutes, turn the heat to low and cook for 15-20 minutes.

7. Fluff the rice with spatula and fork before serving.

 

 

 

欢迎到我的英文博客玩--

http://www.echoskitchen.com/2016/07/bamboo-shoots-rice.html