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 Prawn | 35 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 Meat | 45 gm (about 1 tael) |
| Fresh Clam Meat | 20 gm (about 1/2 tael) |
Seasonings:
| Salt | 1 teaspoon |
| Olive Oil | 1/2 teaspoon |
| Mustard | 70 gm |
| Natural Honey | 4 teaspoons |
| Sugar | 1/2 teaspoon |
| Fruit Vinegar | 2 tablespoons |
| Water | 40 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.
