Cook's Nook: 3 delicious claypot meals


  • Food
  • Sunday, 03 Mar 2019

CLAYPOT SEAFOOD NOODLES

Stock

50g dried anchovies, rinsed and briefly soaked

Half a chicken carcass, cleaned

1 litre water

Seasoning

Salt, sugar and pepper to taste

½ tsp sesame oil

½ tsp fish sauce

¼ tsp chicken stock powder

Additional ingredients

2 large prawns

2 pieces seafood tofu

2 pieces crab meat balls

150g yee mein (Cantonese egg noodles)

Salad leaves

Bring water, anchovies and chicken carcass to a boil. Simmer over low heat for 35-40 mins until stock is reduced. Sieve stock and discard impurities.

Prepare clay pot and pour in 400ml of stock. Bring to a boil and stir in seasoning.

Add prawns, seafood tofu, crab meat balls and noodles. Then add salad leaves. Once noodles begin to soften, reduce heat and cook for another minute. Remove pot from heat and serve.

CLAYPOT HERBAL RICE

1 piece Chinese sausage

1 piece Chinese liver sausage

1 tsp shallot oil

5g tong kwai slices

1 tbsp shredded ginger

2 dried Chinese shiitake mushrooms, soaked and halved

1¼ cups water

1 cup fragrant rice, rinsed and drained

1 tsp sesame oil

1 stalk choy sum, scalded

Special seasoning sauce (mixed together)

½ tsp dark soy sauce

1 tsp sesame oil

½ tsp sugar

¼ tsp pepper

Scald Chinese sausage and liver sausage briefly in boiling water.

In a clay pot, combine water, shallot oil, tong kwai slices, ginger and mushrooms with the rice. Cover with lid and boil on high heat. Once it starts to boil, turn down heat and cook until rice is bubbling gently on the surface, and 70-80% dry.

Place all sausages on top of rice, drizzle sesame oil along the sides of the claypot, cover and continue to cook over low heat until cooked through.

Remove all sausages and slice. Drizzle special seasoning sauce over it and stir well.

Arrange sausages over rice, cover with lid, and let it warm for 1-2 mins. Serve with scalded choy sum stalks.

CLAMS WITH SHORT RICE NOODLES IN CLAYPOT

1 tsp sesame oil

20g ginger, shredded

3 cloves garlic, minced

200g clams

550ml chicken stock

Dash of sesame oil

1 tbsp fish sauce

1 tsp sugar or to taste

Pepper to taste

200g short rice noodles (loh shi fun)

50ml Shaoxing wine

1 tbsp goji berries

1 stalk spring onion, cut into 2cm lengths

Coriander leaves, for garnishing

Heat sesame oil in claypot. Stir-fry ginger and garlic till aromatic. Add clams and briefly fry.

Add stock and adjust with sesame oil, fish sauce, sugar and pepper. Bring to a boil. Add short rice noodles and cook for 30 secs.

Add cooking wine, goji berries and spring onion. Cover clay pot with lid for 20 secs to infuse ingredients till fragrant. Garnish with coriander leaves and serve.


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