pumpkin rice with pork belly, chinese sausage and dried scallops

Pumpkin is one of those things that does not inspire enthusiasm.

I don’t think that I have ever gotten excited about pumpkin-anything. I think the only pumpkin-anything I even come close to liking was Halloween (but that does not require me to eat any pumpkin) and Cream of Pumpkin Soup – the ang moh style one. That actually is pretty good.

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Until now.

See, it all started because I was wondering what other quick and easy dinners I could do. I wanted something like Cabbage Rice or this Rice Cooker Claypot RIce which can be par-cooked then placed in a rice cooker to finish cooking. In this way, dinner can be served any time.

It so happened that some folks in the various Facebook groups I belong to posted pictures of pumpkin rice. They all said it was really good.

It got me wondering. I mean, a whole bunch of people can’t be THAT wrong, right?

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So I decided to give it a shot, and I cooked some pumpkin rice. 

Since I was still unsure, I decided to add ingredients like dried shrimps, lup cheong (Chinese sausages) and dried scallops. At least I knew these ingredients would help impart flavor to the dish since pumpkin by itself is rather bland.

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But you know what – this turned out really good!

Even the LAM, who was fed boiled pumpkin (yucks!), and who had a better reason than I did to fear pumpkin, said it was good!

I simply have to share this fantastic recipe with you today! So here’s the step-by-step pictorial guide on how to make pumpkin rice with pork belly, Chinese sausage and dried scallops!

Start by marinating the pork belly (I removed the skin and the bones) with Shaoxing wine (replace with dry sherry if you don’t have Shaoxing wine), oyster sauce, light soy sauce, sesame oil and white pepper. Cover the bowl with cling film and leave this to marinate in the fridge for at least 2 hours.

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In a hot wok, saute the minced garlic for about 30 seconds. Once the garlic at the edges start to brown, add the dried shrimps and scallops.

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Stir fry for a minute then add the pork belly.

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Once the pork turns white, add the lup cheong, dried scallop and pumpkin. Stir to mix.

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Add the rice, chicken powder (if using), dark soy sauce and white pepper.

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Mix to combine and turn off the heat. Transfer everything into the bowl of a rice cooker and add water.

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Place in a rice cooker and hit the START button. Give the rice a stir roughly about half way through the cooking process.

Once cooked, you can serve immediately, garnished with chopped spring onion, sliced chili and fried shallots if you wish. Alternatively, just leave the rice in the rice cooker until you are ready to eat!

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Try cooking this – I promise you will not be disappointed!

ON-GOING WORKSHOPS 

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 Date: Saturday 21 January 2017

Workshop: Hands-on Butter Cookies, Salted Egg Yolks Cookies and Pineapple Tarts Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 4 February 2017

Workshop: Hands-on Bread Loaves and Buns Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Saturday 9 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE 

Date: Saturday 18 February 2017

Workshop: Hands-on Chiffon Cakes Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

Pumpkin Rice With Pork Belly, Chinese Sausage And Dried Scallops
Serves 4
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Ingredients
  1. 600g pork belly, skin and bones removed and cut into bite sized pieces
  2. 30g dried shrimps (See note)
  3. 30g dried scallops (See note)
  4. 5 cloves garlic, minced
  5. 2 pieces lup cheong (Chinese sausage), thinly sliced
  6. 500g pumpkin, skin removed and cut into 1-inch cubes - I used Australian blue pumpkin
  7. 2 cups rice - I used Jasmine rice
  8. 1 3/4 cups water - may need more
  9. 2 tablspoons dark soy sauce
  10. 1/2 tablespoon chicken powder, or replace with 1/2 tablespoon light soy sauce
  11. 1/4 teaspoon ground white pepper
Marinade for the pork
  1. 2 tablespoons oyster sauce
  2. 1 tablespoon Shaoxing wine
  3. 1/2 tablespoon light soy sauce
  4. 1/2 tablespoon sesame oil
  5. 1/4 teaspoon ground white pepper
Instructions
  1. Start by marinating the pork belly (I removed the skin and the bones) with Shaoxing wine (replace with dry sherry if you don’t have Shaoxing wine), oyster sauce, light soy sauce, sesame oil and white pepper. Cover the bowl with cling film and leave this to marinate in the fridge for at least 2 hours.
  2. In a hot wok, saute the minced garlic for about 30 seconds. Once the garlic at the edges start to brown, add the dried shrimps and scallops.
  3. Stir fry for a minute then add the pork belly.
  4. Once the pork turns white, add the lup cheong, dried scallop and pumpkin. Stir to mix.
  5. Add the rice, chicken powder (if using), dark soy sauce and white pepper.
  6. Mix to combine and turn off the heat. Transfer everything into the bowl of a rice cooker and add water.
  7. Place in a rice cooker and hit the START button. Give the rice a stir roughly about half way through the cooking process.
  8. Once cooked, you can serve immediately, garnished with chopped spring onion, sliced chili and fried shallots if you wish. Alternatively, just leave the rice in the rice cooker until you are ready to eat!
Notes
  1. Soak the dried shrimps and dried scallops separately in hot water for 15-20 minutes. Drain and shred the scallops with your fingers.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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