Seafood with Vegetables in Assorted Brown Rice

Seafood with Vegetables in Assorted Brown Rice
Ingredients (Serve 1):
Japanese Pumpkin (cut into square strip)60 gm (about 1 1/2 taels)
Bitter Gourd (stripped)30 gm (about 3/4 tael)
Chinese Cabbage (chopped)50 gm (about 1 1/4 taels)
Fresh Sea Prawn35 gm (about 1 tael)
Assorted Brown Rice (cooked)80 gm (about 2 taels)
Purple Radish (peeled, stripped)40 gm (about 1 taels)
Ginger (sliced)20 gm (about 1/2 tael)
Fresh Crab Meat45 gm (about 1 tael)
Fresh Clam Meat20 gm (about 1/2 tael)
Salt1 teaspoon
Olive Oil1/2 teaspoon
Mustard70 gm
Natural Honey4 teaspoons
Sugar1/2 teaspoon
Fruit Vinegar2 tablespoons
Water40 ml
Cooking Method:
1.Sweetness (Sweet Pumpkin): Combine honey and water. Add pumpkin and steam for about 12 minutes.
2.Sourness (Vinegary Purple Radish): Add 1/3 teaspoon of salt to purple radish. Mix well. Rinse to lessen the salty taste, then drain. Soak in fruit vinegar for 30 minutes. Done.
3.Bitterness (Chilled Bitter Gourd): Blanch bitter gourd. Soak in ice water. Drain and set aside. Season with 1/3 teaspoon of salt, sugar and olive oil. Transfer to a serving plate.
4.Spiciness (Chinese Cabbage with Mustard): Boil ginger until fragrant. Remove from heat. Stand then mix well with mustard and 1/3 teaspoon of salt. Set aside. Blanch Chinese cabbage until soften then soak in ice water. Finally, soak in ginger water for about 30 minutes. Drain and transfer to a serving plate.
5.Main Dish (Seafood in Brown Rice): Rinse then steam crab, prawn and clam meat until cooked. Stand. Set aside. Add brown rice to the assorted seafood. Stir to combine. Serve.
This recipe is provided by The Royal Garden - Dong Lai Shun.