Sunday, March 29, 2009

2nd attempt.. cooking my comfort foodie..

Did this lovely dish for dinner again.. Only difference is that I replaced the lean pork with roast meat, uses long beans & egg plant for the vege.

The pearl-y white uncooked rice grains.. I did dry fry them after washing.. I feel that it'll make the rice more fragrant..

Yum Yum.. I love the taste of dried shrimps (Hae Bee in hokkien).. They taste excellent when cook in curry.. And they've a very nice fragrance! But do remember to soak them in water, else they'll be very salty..

Long Beans (Cai Dao in hokkien).. My dad commented that I should fry them longer before adding them to the rice to cook.. Cos he don't like them to be crunchy.. He likes it soft and mushy..

And this applies to the egg plant too..

The roast pork are my dad's favourite.. I dry fry the roast pork first.. And it secretes some "roast pork oil" which I use it to cook the vegetables..

I fry the pumpkin and yam together, towards the last 10minutes of frying, I add in the roast pork cubes.. And the flavor of the pork kind of like magically fused into the yam and pumpkin..

Last of all, in the wok, combine all of the above ingredients to fry together for 2 - 3minutes before transferring to the rice cooker to cook till done.

Kiam Peng (Hokkien food- "salty rice")


600g yam, cut into cubes

400g pumpkin, cut into cubes

2.5 cups rice (I use rice cup to measure)

9 stalks of long beans, cut to 4cm long

5 egg plant (short and slender type), sliced

150g roast pork, cut to slices
60g dried shrimps, soak in water for 20mins

6 shallots, chopped

2 - 3 garlic, chopped

8 - 10 dried scallops (Gan Bei, in chinese)



3 tbsp abalone sauce

1 tsp Sesame oil

1 tsp dark soy sauce

2 tbsp light soy sauce

1 tsp chicken stock granules

Some salt

0.5 tsp Hua Diao Jiu (chinese cooking wine)


  1. Soak dried scallops in hot water for at least a hour (it will swell up in size), reserve the water and shredded the swelled up scallops.

  2. Heat up 1 tsp sesame oil and fry the washed rice for 1 mins. Remove the rice and set aside.

  3. Heat up wok till hot, dry fry the sliced roast pork till hot and fragrant.

  4. Remove the pork from the wok and set aside. DO NOT WASH the wok, heat up 50ml oil and deep fry the yam and pumpkin cubes till crispy. Towards the last 5mins, add in the roast pork and fry together.

  5. Heat up 1 tbsp sesame oil in wok and fry shallots and garlic till fragrant, before it browns, add in the soaked dried shrimps and fry till fragrant.

  6. Add in the long beans and egg plants to fry for 3mins. Add in the shredded scallops to fry for 1min.

  7. Pour in the scallop water and give it a stir. Cover wok and continue cooking for 1min.

  8. Add in yam, pumpkin, roast pork, rice and seasonings to the wok, cooking it for 1mins. Transfer the contents into the rice cooker and add in suitable amount of water to cook till done.

  9. Lastly, dish up rice and serve hot! ENJOY!

I'm so sorry that I did not take any pictures of the end products.. I was busy as a bee serving the food to the "Food critics", my family members actually..

I also pack 2 box of this for my paternal grandparents to try.. Happy that they enjoyed the food!


Anonymous said...

I love Kiam Peng. Thanks for sharing.


Carrie said...

Hi LK,

You're most welcome! Happy trying!