Everyone loves Poh Ling Yeow. We can’t get enough of this MasterChef Australia star — she’s even back helping to judge the latest season on our TV screens right now. Here are some fabulous recipes she cooked up in Poh’s Rice Kitchen for SunRice.
Poh’s Easy Fried Rice
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Serves four
Ingredients:
2 cups SunRice White Medium Grain Rice
1 lap cheong (Chinese sausage) (chopped)
3 tbsp olive oil
2 medium brown onions (peeled, chopped finely)
1 chicken breast or thigh fillet (diced into 1cm cubes)
200g prawn flesh (diced 1cm, no shells)
½ cup frozen peas
1 medium carrot (peeled, diced 5mm)
2 tbsp light soy sauce
1 tsp white pepper
3 eggs (lightly beaten)
1 pinch sugar
Method:
Cook the rice following the packet instructions.
In a wok or large non-stick frying pan, heat the olive oil with the lap cheong over a medium heat until the lap cheong is translucent and pale golden. Add the onion and stir-fry until soft and beginning to brown.
Add the chicken and stir-fry until cooked through. Add the prawns, carrots and peas and stir-fry for about 1 minute or until prawns are just cooked. Add the cooked rice, soy and white pepper and stir-fry until rice grains are separated and tender.
Make a well in the middle of the rice mixture by pushing it to the edges of the wok. Pour eggs into the well and leave it to cook for 30 seconds. With an egg-flip, flip the egg over. It should be nice and brown. Repeat process until all the egg looks cooked through.
Chop with the egg-flip so the egg is in small pieces. Stir the egg all through the rice, add the sugar and cook for another 30 secs.
Cook the rice following the packet instructions. Keep warm.
Pat prawns dry before dredging in the cornflour and shaking off any excess. Heat the oil in a medium saucepan.
Combine all batter ingredients and stir with a whisk until just mixed — keeping a few lumps is probably best, so you don’t beat all the carbonation out of the water.
To test the oil is the right temperature, rest the tip of a pair of chopsticks on the base of the pot and if a steady flurry of bubbles rises to the surface, you’re right to go.
If unsure, dip a dredged prawn into the batter by its tail and lower gently into the oil. If it fries to golden in about 15 seconds, the oil is the perfect temperature.
Keep dipping and frying all the prawns to pale golden. Fish them out with tongs and drain in a colander lined with paper towel. Fry the prawns a second time until golden.
To make the sauce, scoop out 2 tbsp of the frying oil into a small saucepan. Add the remaining honey sauce ingredients and bring to the boil.
Toss with the prawns in a large bowl with the sesame seeds and spring onions just before serving. Serve with the steamed rice.
Poh’s Mixed Mushroom & Garlic Shoots Stir-Fry
Poh’s Mixed Mushroom & Garlic Shoots Stir-Fry
Serves four
Ingredients:
2 cups SunRice Jasmine Fragrant Rice
800g mixed fresh mushrooms (like enoki, oyster mushrooms, shimeji and regular white mushrooms)
6 large dried shiitake mushrooms
1 bunch garlic shoots (available at Asian grocers and some supermarkets)
3 cloves garlic (peeled, chopped roughly)
3 tbsp ginger (finely shredded)
2 tbsp shaoxin rice wine
3 tbsp oyster sauce (use mushroom oyster sauce for a vegetarian version)
3 drops sesame oil (optional)
Method:
Cook the rice following the packet instructions.
Meanwhile, prepare the vegetable. To prepare the garlic shoots, cut away 2cm at both ends. Slice the stalks into 5mm pieces.
To prepare enoki, slice 3cm off the bottoms and separate strands into smaller bunches. For oyster and shimeji mushrooms, tear the mushrooms to separate into bite-sized clusters. For the dried shiitake, soak in boiling water for about 20 minutes, then slice. If you are using fresh shiitake, just slice.
To begin stir-frying, combine 3 tablespoons of olive oil, with garlic and ginger in a large non-stick frying pan or a wok over a high heat.
Stir-fry until the garlic is slightly golden, then add the garlic shoots and mushrooms. As soon as they start to wilt, add the remaining ingredients and stir-fry to combine.
Remove from the heat and taste to see if more oyster sauce is required.
Serve hot with steamed rice.
Poh’s tip: For a more authentic flavour, substitute olive oil for rice bran oil when frying.
Poh’s Rice, Lentil, Lemon & Tomato Soup
Poh’s Rice, Lentil, Lemon & Tomato Soup.
Serves six
Ingredients:
2¼ tbsp olive oil
1 large onion (red or brown)
1 tsp dried chilli flakes
100g bacon, ham or pancetta
2 large carrots (peeled, halved lengthways, sliced thinly)
3¾ cup diced leftover vegies (for example: cabbage, capsicum, beetroot, beetroot leaves and baby spinach)
1 tsp yellow mustard powder
4 medium tomatoes (fresh, diced)
1 litre chicken or vegetable stock
¾ cup red split lentils
¾ tsp salt (to taste)
1 lemon (zest and juice)
1 cup any variety of SunRice rice (cooked)
1 cup flat leaf parsley, mint or coriander (roughly chopped)
1 cup Greek-style yoghurt (for serving)
Method:
In a two to three litre capacity saucepan, combine the olive oil, onion, garlic, chilli and bacon over medium heat and cook until soft and fragrant but not browned.
Add the carrots, leftover vegies, mustard powder, tomatoes and stock, then bring to the boil. Add the lentils and salt to taste and cook until the lentils are tender.
Stir through lemon juice and rice, then add more salt to taste if required.
Serve hot garnished with any leftover herbs and a dollop of yoghurt.
