Chinese Chili Prawns And Rice

By Jon C

This dish involves a delicious combination of chilli prawns and rice. Either raw or pre-cooked prawns can be used. Though raw prawns are better for absorbing flavour from the marinade. The end result is very similar to fried rice, though a wok is not required.

Quantities shall not be listed in the recipe as I am an adhoc chef and just add roughly what I think is best. When you try this recipe, become an artist and add your own .

Ingredients

Prawn Marinade:
ginger
garlic
chili (powder, flakes or fresh)
sesame oil
light soya sauce

For the rest:
rice
water
onion
mushrooms
sweetcorn
peas
Bouillon vegetable stock
spring onion

Instructions

Prawn Marinade
Chop the ginger, garlic and chilli (if fresh) finely. Mix
this with the sesame oil, light soya sauce and ground black pepper.
Mix the
prawns in the marinade and set aside in a fridge for a few hours. If I'm
planning on serving lunch at 12pm, I'll normally prepare the beef at 9am.

Cooking

Rinse the rice in the rice cooker a few times, and fill with water until there's about a finger nail's breadth of water above the top of the rice. Add about half a teaspoon of vegetable stock to the rice, Chop the onion and mushrooms into small pieces. Add all the vegetables (apart from the spring onion) to the rice. Add the marinaded prawns to the rice. Mix everything up. Turn on the rice cooker start cooking. Chop up
the spring onion.

When the food is cooked (this normally takes about 30 minutes), turn off the rice cooker, add the chopped spring onion, and give it all another good stir.

I am Jon C, the head chef at http://www.dawjee.com/ I try to provide my staff with healthy meals using our limited cooking resources, which consists of a rice cooker, combination microwave oven and egg steamer.
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Chinese Cooking: More Special Ingredients

By Jacklyn Chen

I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily cooking. They are far more affordable. Not like shark fins and bird's nest, people can only dream about in China unless you have plenty of money and don't know where to spend.

Jellyfish
Jellyfish is preserved in salt and alum. Large, thin and translucent ones are especially good served as appetizer. It is produced in the South Seas and along seaboards of China, Korea and Japan. The South Seas product is considered to be of the best quality.
Method of Preparation: Soak jellyfish over night, change water and soak for one more day. Roll the jellyfish up and shred. Dip in boiling water for a few seconds and quickly rinse in cold water and drain. Season with vinegar, salt and sugar.

Serve Note: There are many other ways to cook jellyfish.

Preserved Eggs
Duck eggs thickly coated with a mixture of salt, lime and rice husks are preserved in a cool, dark place for about three months. The interior becomes brownish black in color due to fermentation. Remove lime crust and shell, rinse clean, cut lengthwise into six pieces and serve with shredded ginger, vinegar and soy sauce as an appetizer.

Dried Bêche-De-Mer
The best bêche-de-mer or sea cucumber when dried is black in color, as that produced in Hokkaido, Japan. It may be sautéed, stewed or braised.
To soften: Wash, cover with water and bring to boil, reduce heat and simmer for 30 minutes. Slit the middle lengthwise and clean inside. Rinse, cover with water and bring to boil again. remove from heat, place on lid, and let stand for three days.

Dried Shrimp
Dried shrimps after soaking in warm water for about 10 minutes may be used in soups and sautéed dishes, or served cold as an appetizer.

Dried Scallops
Dried scallops have a delicate flavor and after softening in hot water, may be used in soups or other dishes as with dried shrimps.

Preserved Szechwan (SiChuan, in mandarin) Vegetable
This vegetable is the bulb of mustard green preserved in chili, salt and spices, produced in Szechwan, China, and has a unique flavor. It may be used in soups, sautéed dishes or simply sliced and served as an appetizer. People from north of China normally eat it along with rice congee as breakfast.

Cloud Ears
There are black and white varieties of cloud ears and the white variety being much more expensive, is used only in special dishes. Most of the Japanese product is either black or dark brown in color. Softened in warm water, it may be used in soups and sautéed or braised dishes.

Bean Thread - Chinese Vermicelli
Chinese vermicelli made from bean starch is translucent in appearance and does not melt under long cooking. It may be used in soups or braised dishes after softening in warm water.

Variegated Mushrooms
The top of this mushroom is variegated with cracks resembling that of a turtle shell. This flavorful mushroom is used in many of the delicate dishes, and may also be served deep fried.

Jacklyn Chen - Webmaster of news-blogs.com, satellite info, and emobile-news.com. She is a full time mom who works very hard to make living with multiple web sites. She will be pursuing singing career in China and hoping for success.
Article Source: http://EzineArticles.com/?expert=Jacklyn_Chen