Thursday, October 04, 2012

Long Bean Rice


My friend Roselind from PA mail me some organic home grown long beans not too long ago with some bitter gourd and it was just perfect to cook this meal. I remember growing up eating this long bean rice. My mom used to cook this so often. She was a seamstress back then and she teaches sewing at my grandfather shop lot 6 days a week so by the time she gets home it will be late evening. She will usually cook something quick like this one pot meal with bitter gourd soup and a sambal dish to go with the meal for us. She will stir-fry all the ingredients first and then cook it in the rice cooker. Once she pops it into the rice cooker she can cook the sambal. Once a while she will substitute the long beans with yam/taro, ‘kai choy’/mustard green, cabbage or pumpkin as it depends on what we have at home. I like this type of meal as I can cook a bit more and have it again for the next day.


Ingredients:

2 cups jasmine rice – washed and drained
15 long beans/snake beans - cut into 1” length
5 pcs dried mushrooms - soaked and sliced thinly
3 pieces boneless chicken thigh - sliced thinly and season with ½ tsp of salt and ¼ tsp pepper
2 cloves garlic - chopped
5 shallots - sliced thinly
1 tsp grated ginger
3 spring onions – cut small

Seasoning:

2 tbsp oyster sauce
2 tbsp light soya sauce
1/2 tsp sesame oil
1/2 tsp sugar or to taste
3 1/2 cups chicken stock/ water
1 tsp of black soy sauce
Salt and pepper to taste


1. Heat up some oil and fry the shallots until lightly brown. Remove the shallot crisps and drain well. Set aside.
2. Remove the oil and leave about 4 tbsp in the wok. Sauté garlic and ginger until fragrant and lightly brown. Add in the chicken and mushroom, stir-fry for a minute. Add in the long beans and stir fry for another minute.
3. Add rice and seasoning. Stir-fry well. Dish rice mixture into an electric rice cooker. Add chicken stock/water and cook rice as usual. Stand rice in cooker for 10 to 15 minutes and then mix in the fried shallots. Mix it well with a pair of chopsticks or fork.
3. Serve warm and sprinkle some spring onions before serving.

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

12 comments:

Shereen said...

I love long bean rice and would usually pair it with sambal belacan. My mom's version iis lighter in colour but the method of cooking is the same as yours. Another version is like to make it like nasi goreng.. Delicious too:)

Food Dreams said...

looked really delicious... bringing back memories of the one my mom makes... yum.... :)

Sonia ~ Nasi Lemak Lover said...

I like to cook this rice especially in a lazy weekend, quick and yummy!

Ann@Anncoo Journal said...

I love long bean rice too and as a lazy cook like me, I can eat this one dish meal everyday.

reana claire said...

I call this "yat wok sook" over here.. meaning one dish is enough.. balanced! :)

Merryn said...

I love this! My mom used to dish this out for us and I'll gobble it up with sambal belacan. yums!

Phong Hong said...

I really love this rice dish. Yes, lots of sambal for me too!

Yee's Corner said...

I live this simple meal with cut chili padi! Yum yum! We sometimes add in 1 stalk of lemon glass & / Chinese sausages to make it more fragrant as my children love them

thea mia said...

Delicious foods. These re the kinds of foods that makes me hungry. Very taselty kind of food.
Audience Response System

Alice said...

hhmmm delicious!

My Little Space said...

Ahhh...this looks just like an old time rice. Mom used to make this when I was younger. Simple recipe but non of my younger brothers like it. haha....
Kristy

Always Behind said...

My mother also cooked me long bean rice when I was a kid. Growing up, this was one of the dishes I look forward to. I would always overeat. I try cooking it myself several times, but it just doesn't taste like the one my mom made.