Long Bean & Chinese Sausage Rice

Posted on
Long Bean & Chinese Sausage Rice
The majority of Chinese households will cook this dish and
different household will put in different ingredients.
In this recipe, I incorporated Long Beans and Chinese Sausages only.
There’s a Chinese saying called “Yat Wok Suk” which means
“everything cook in one pot” which in this case, is a rice cooker.
Since two weeks ago, I have been leaving my office at
around 8.30 pm to 9.00 pm and reach home before 10.00 pm.
I feel so guilty towards my family for working so late but
what to do when there’s big responsibilities and
they come at the last minute.
This dish is my family favourite and  I cook this dish today
with love and a way to thank them for being understanding.
250g Long Beans.
350g Rice.
160g Chinese Dried Sausages.
Discard the string from the Chinese Dried Sausages and
place in a plate.
Pour in hot water and leave it for 5 minutes.
Take out the edible skin from the Chinese Dried Sausages.
The choice is yours if you prefer to eat the skin.
Cut the Long Beans and Chinese Dried Sausages
into your desire sizes and leave at one side.
Wash the rice until the water comes out clear.
Pour in tap water (800ml).
Note : Measurement of the water to cook the rice
depends on your rice.  Remember to put more by
around 100ml since you have other ingredients to be cooked
inside the rice cooker.
Then pour in the cut Long Beans and Chinese Dried Sausages.
Lastly, pour in 2 tablespoons of Soya Sauce,
1 tablespoon of Dark Soya Sauce, dash of pepper and
dash of Sesame Oil.
Switch on the rice cook and cook it until done.
When the rice is 3/4 cooked, open up the rice
cooker lid and use the rice spatula and mix the rice
thoroughly and cook until done.
Am I right? So easy to cook and delicious to eat.
Happy Cooking and hope you have a wonderful weekend
with your family.
Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

http://desirablerecipes.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *