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Ingredients
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Pumpkin (diced and steamed) - 200
grams
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Yam (diced and steamed) - 200 grams
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Sweet potatoes (diced and steamed) -
200 grams
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Ginger (shredded) - 50 grams
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Shallots (chopped finely) - 1 piece
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Dried prawns - 30 grams
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Rice - 220 grams
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Chicken stock powder - 1 tablespoon
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Cooking oil - 3 tablespoons
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Water - 2 liters
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Evaporated milk - 100 ml
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Spring onions (chopped) - 1 cup
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Pepper and salt to taste
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Method
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Heat up oil in a deep sauce
pan and sauté shredded ginger until brown and crispy then set
aside.
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Add shallots and dried prawns in
the remaining oil and stir-fry to fragrant.
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Add rice and water into the sauce
pan and bring to boil then turn to low heat and simmer for for
30 minutes until rice soften.
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Stir in cooked pumpkin, yam, sweet
potatoes, chicken stock powder and evaporated milk then bring to
boil. Turn off heat and season with pepper and salt.
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Garnish dish with crispy shredded
ginger and chopped spring onions.
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