南洋風味--鮮筍燜飯

 

 

我媽很喜歡吃鮮筍做的菜，她在美國的時候隻要看見鮮筍就會買幾隻回來炒豆腐幹或燉肉。

 

幾個星期前媽媽跟我提起鮮筍燜飯，是她小時候很愛吃的美味鹹飯，我問了做法後，到亞洲超市買了鮮筍，處理好後留起一大半來做菜，一小半做了這個燜飯。

 

做好的燜飯送給幾個朋友吃，大家都好喜歡。一個好友還在幾天後買來一大包的鮮筍，讓我再做一次！

 

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 鮮筍
80 克 的五花肉/鹹肉 (洗淨切片/條，用點食鹽和胡椒粉醃十分鍾)
30 克的 大旺菜 (洗淨用熱水泡十分鍾)
1 1/2 杯的 香米/大米
2 1/2 杯 水
6-8 隻紅蔥 (切薄片) 或 1 大勺 的 紅蔥酥 

調味：
1 小勺 食鹽 （或適量）
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. 把買回來的鮮筍衝洗幹淨，把比較老硬的外殼剝去。把鮮筍對半切開，用小刀把鮮筍表麵的黑點和較硬的部分削去。

2. 把弄好的鮮筍塊放到裝有半鍋水和1小勺食鹽的鍋子裏。煮滾後轉小火煮10分鍾。熄火後再泡在鍋裏30分鍾。取出鮮筍衝衝涼水，裝到有幹淨食水的盒子裏冷藏，1-2周內吃完。

3. 取出3-4塊的鮮筍，切片/條/塊。

4. 把紅蔥切片，鍋裏熱上3大勺的食油，把紅蔥片中火炸香取出。或把油熱好之後，把紅蔥酥加入快速翻炒，把紅蔥酥取出。

5.  把肉片入鍋煸炒至邊角有點焦脆，加入五香粉，紅蔥酥和大旺菜，翻炒勻。

6. 加入淘洗好的米，翻炒勻之後加入筍片和食鹽，翻勻後加水煮滾。加蓋高火煮滾後繼續煮3分鍾，轉中火燜煮10分鍾，轉小火燜煮15-20分鍾。

7. 用飯勺或叉子把米飯弄鬆，再加蓋虛燜幾分鍾。
 

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.

 

 

 

歡迎到我的英文博客玩--

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