Waxing lyrical about claypot rice


  • Food News
  • Wednesday, 05 Feb 2020

Fragrant Claypot Rice with Preserved Waxed Meat, prepared using the winter cooking style, where the meat is served separately from the rice and then mixed at the table. — Photos: GLENN GUAN/The Star

THE Chinese New Year celebration is still going strong.

The many photographs of the celebration posted on social media is testament to the excitement surrounding this festival.

Food plays a major role in all our celebrations and Chinese New Year is no different. We love our food and it is a season to feast.

Many have returned to the hustle and bustle of the city and the celebration now continues with their peers.

So take this opportunity to feast at Eastin Hotel Kuala Lumpur, where the dishes have been prepared by Chinese chef Chong Seww Chyuan.

Steamed Giant Grouper with Ginger Sauce.Steamed Giant Grouper with Ginger Sauce.

Among the highlights at Ee Chinese Cuisine restaurant is the Fragrant Claypot Rice with Preserved Waxed Meat.

This dish is prepared based on the “winter cooking” style, claims Chong.

“Commonly, fried rice is served as part of Chinese course meals.

“Here, we are serving wax meat claypot rice. The wax meat consists of goose liver, duck drumstick and duck breast. Usually, the wax meat rice is mixed when presented to the guest.

“However, based on the winter cooking style, we serve the rice and wax meat separately. Guests are required to add the meat into the claypot fragrant rice and toss it with soy sauce.

“The dish tastes more flavourful when eaten this way, ” said Chong.

Double-Boiled Peach Jelly with Glutinous Rice Dumpling and Osmanthus.Double-Boiled Peach Jelly with Glutinous Rice Dumpling and Osmanthus.

Another dish to try is the Steamed Village Chicken with Cordyceps Flowers and Wolfberry.

The kampung chicken is first dipped into boiling water and then slow-cooked for 45 minutes.

The meat is tender and succulent once ready. The dish is suitable for the elderly who prefer softer meat.

Complete your meal with the classic Steamed Giant Grouper with Ginger Sauce. The steamed fish melts in the mouth and fish lovers would certainly be happy to have second helpings.

Steamed Village Chicken with Cordyceps Flower and Wolfberry.Steamed Village Chicken with Cordyceps Flower and Wolfberry.

Have the Double-Boiled Peach Jelly with Glutinous Rice Dumplings and Osmanthus for dessert if you have a sweet tooth.

For those who enjoy classic desserts, the Deep-fried Nian Gao with Yam is available.

The Chinese New Year Dinner Set Menu also comprises exclusive dishes such as Shark’s Fin Soup with Crab Meat and Dried Scallops, Braised Abalone, Limpet, Dried Oysters and Sea Cucumber with Vegetables. The promotion ends on Feb 8.

EE CHINESE CUISINE, Eastin Hotel Kuala Lumpur, Ground Floor, 13, Jalan 16/11, Petaling Jaya. (Tel: 03-7665 1111 ext 137/138) Business hours: Noon to 2.30pm (Mondays to Fridays), 10.30am to 2.30pm (weekends and public holidays); 6.30pm to 10.30pm. Pork-free.

This is the writer’s personal observation and not an endorsement by StarMetro.

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