In the rice cooker

Some day we took it easy. Nothing extravagant but simple one pot meal.

Like one evening, my man was inspired to cook this one pot dish. Not sure what to call it but for the purpose of this post, it would be called pumpkin and Chinese sausage rice.

He watched a cooking video of this dish in social media and wanted to taste it. So one evening, the kitchen was all his.

Basically prepared and chopped the ingredients, which was tedious. Except for a peeled potato and handful of groundnuts, other chopped ingredients included a carrot, quarter pumpkin, some fresh shitake mushrooms and Chinese sausage.

In the rice cooker, add washed rice and then arrange the ingredients on top of the rice. Cooked as normal in rice cooker. Recommended to braise the groundnuts first if you prefer softer texture.

Another evening, we had homecooked bak kut teh. How we missed bkt as it has been a while we have that.

I used pork belly and pork ribs for my meat, add some dried beancurd sticks, tau pok, button mushrooms, garlic, and the ready packed bak kut teh herb, our dinner was ready and served warm on the table.

To complement the bkt, I also cooked some fragrant oil rice (yew fan). I fried 10 thinly sliced shallots in 3 tbsp cooking oil till fragrant. Then add in about 3 cups of washed rice and salt to taste. Stir fry and mix well for 2 to 3 minutes. Pour all the rice mixtures into rice cooker. Add water and cook the rice as normal.

Fragrant oil rice and bak kut teh ; they come hand in hand together.