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Wednesday, April 23, 2014

Seafood Mui Fan 海鲜烩饭 (Asian Stew with rice)

There are times I crave for this as its simple, tasty and comforting to eat. To me, this dish is like a stew which goes well with rice or noodles. I simply love stews!! Perfect for rainy weathers.

So if you are new to cooking, try cooking stews first as it is basically 'throw-everything-in' kind of dish. It is also easy to wash up too!

Anyway, here's the ingredients

- garlic
- fish cake
- pork slices/Chicken diced/fish slices (marinate with , soya sauce, salt and pepper)
 (I omitted it this time round as I cooked a pork belly dish separate)
- Squid
- prawns
- Any leafy vegetable / cabbage
- egg
- cooked rice
- Chicken stock
- white pepper
- soya sauce
- crab meat (optional)
- carrots ( I didn't add as I figured it was enough dishes)
- corn flour

By the way, I use the concentrated chicken stock as just one drop and it gives so much flavour already. Can last very long as I leave the bottle in the fridge and take it up in times like this.

Basically, work with whatever you have in your fridge and would like to add in your dish. I didn't have any cai xin at that time when I cooked this, so I used cabbage by slicing it thinly.

1) Prepare (Wash and Cut up) all your ingredients separately
2) Add oil to your wok, very high fire
3) throw in the garlic and fish cakes. Toss
4) Put in the meat at this point
5) Throw in the veggies (As you can see, you are basically throwing things in one by one starting from the one that cooks longer first or wont make a difference if 'overcook')
6) Add soya sauce and toss
7) Add water to cover the food in the wok and stock. Close up the cover
8) Throw in the fish/prawns/squid last as those cook very fast
9) Have a bowl of water and corn flour ready to throw in to thicken it slightly (your preference to how thick you want your gravy to be)
10) Always taste to see if you are satisfied with it. Balance with whatever sauce you need. It may be more taste. So you add stock or even oyster sauce if you like.
11) Finally, throw in the beaten egg and swirl it one time before switching off the fire

You pour the gravy over the rice/ noodles and sprinkle some white pepper! Enjoy!

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