Tuesday, January 29, 2008

Seafood Mui Fan - Asian risotto - or just leftover wet rice

It's kinda weird why when noodles such as Wat Dan Hor - Fried Rice Noodle with Egg Gravy or Seafood Soba "Braised E-Fu Noodles" style show up, it's bound to be Mui Fan - Rice with seafood and egg gravy, the next.


Wat Dan Hor, or Mui Fan are Cantonese pronunciation

Basically, both the noodle and rice dish consist of similar key ingredients in my opinion, and that's when the "leftover - unused" ingredients such as prawns/shrimps, calamari, scallops, and straw mushrooms that make up these noodles dishes go so well into this Asian-risotto-like dish a.k.a Mui Fan (known and pronounced as 烩饭 - Hui Fan in Mandarin). Well, at least the "creamy" side of Mui Fan due to the egg gravy does make it a very properly cooked risotto! :P

But Mui Fan is less rich compared to risotto, and the methods of preparation/cooking are poles apart. I'm no risotto expert but I do know the starchiness and richess from the risotto is from the rice itself; whereas for Mui Fan - the starchy feel is usually the result of the addition of cornflour + egg, making up the gravy mixture - which is then poured over the rice, to drench/soak it wet and "creamy". 烩饭/燴飯:乾飯煮好以後,淋上以太白粉勾芡的醬汁。


Some of you who "grew up" with my blog (my blog is still young, that means ... you are, too!) may already know that I have cooked Mui Fan before. However, it did not turn out really presentable in a picture then (still very tasty, though!).

With leftover ingredients from the Seafood Soba , I made Mui Fan for Leftover Tuesdays. This is one dish that really can make use of leftover ingredients. Prawns, calamari, scallops, chicken thigh, vegetables, mushrooms - if you have portions of each still left in your freezer and each portion quantity is too little for a specific dish - now you have a solution! Combine them together to make up that quantity. Make Mui Fan!

Rice with Seafood and Egg Gravy - Mui Fan (New, Easy version)
(adapted from Mui Fan : teczcape - an escape to food)

Ingredients:
-2 rice bowls cooked rice

Gravy:
- medley of frozen seafood (calamari, bay scallops, prawns) , remaining from here; to be thawed before use
- Yu-choy, remaining from here
- canned straw mushrooms, remaining from here
-1/2tsp crushed garlic
-1/2tsp crushed ginger
-1-2tbsp oyster sauce
-1/2cup chicken broth
- drizzle of sesame oil
-1 eggs, whisked light
-pepper and salt to taste
-oil for cooking
-more water, adjust accordingly

Directions:
1.Heat oil, add in garlic, ginger and saute seafood till cooked. Set aside.
2. There will be some seafood "juices" left in the wok/pan. Add in mushrooms, and vegetables, add in oyster sauce and fry briskly.
3.Pour in broth and bring to the boil. Simmer 3mins.
4. Add in the cooked seafood. Season to taste and mix well.
5. After this entire mixture comes to a second simmer, turn off the heat. Add in whisked egg slowly (Note: The heat remaining in the wok/pan of cooked ingredients will cook the egg just to smooth and silky.)
6. Finally, pour the entire gravy on top of the rice. It needs to be intentionally eaten wet!

Makes me hungry!

Do you like your rice a bit wet?

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