Recipe: Clay Pot Rice

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Priyam creates recipes the entire family can enjoy ensuring you are not the short order cook for the night! Try her latest recipe of clay pot rice with Chinese sausage, shrimp & vegetables. 

 

By Priyam Sachdev

 

At any round table family restaurant before moving on to dessert, there is one last rice dish (fried rice) which most Asian families order to share. If it’s at a Chinese restaurant then it would be the baked rice with Chinese sausage. Ever wonder about those fantastic aroma that rise once you remove the lid and why all children take a liking to this rice? Well if you are curious, now is the time to uncover the utterly delicious secrets.

This rice is a favored because of its herbal aromatic infusion but I also like that various vegetables and meat can be added to this dish. The ingredients are a burst of flavors with sweetness from the sausages, savory from the yellow curry powder and a pungent aroma from the herbs.

Tempting? Let’s get on with the cooking for this serving for four.


What you will need:

  • 1 tbsp vegetable cooking oil
  • 1 tbsp shrimp paste in oil (มันกุ้ง)*
  • 1 cup black tiger prawns
  • 1/2 cup mushrooms (finely chopped)
  • ½ cup baby corn
  • ½ cup carrots
  • 1 ½ Chinese sausage (chopped into small cubes)*
  • 4 cups cooked jasmine rice (preferably previous days leftover rice)
  • 2 tsp salt
  • 1 tbsp yellow curry powder*
  • 2 tbsp light soya sauce
  • 1 tbsp coriander leaves
  • 2 coriander roots
  • 1 tbsp butter
  • 1 ginger (thin flat slices)
  • 2 celery branches

* Chinese sausage is available in numerous varieties. I personally like to pick the ones made only from pork and pork fats (strictly with no other meat ingredient). This in Chinese is called “la chang” and is easily available in Thailand and other Asian stores in air tight packs.

* Yellow curry powder is easily available in all Asian grocery stores across Thailand.

* Shrimp paste in oil (มันกุ้ง) can be found in the sauce section in sealed containers alongside the famous chilli paste oil (พริกเผา).

* If you are living outside of Thailand, simply head to your local Asian grocery for these ingredients.

How to:

This recipe requires about 10 minutes of cooking time but needs a bit of preparation. First and the most important item for this recipe is the clay pot. You will want to get a clay pot that can withstand heat and can be put over the stove.

  1. Butter the clay pot well on the inside (or use canola spray oil for convenience).
  2. Place the ginger slices along with coriander roots and celery leaves at the bottom. Set aside.
  3. In a heated wok, add vegetable oil and shrimp paste oil together.
  4. Once you see this bubbling, add in the shrimp and let it cook for a few minutes.
  5. Followed by vegetables and the Chinese sausage. Allow this to sweat for another 3-4 minutes. Don’t worry if any of these ingredients seem under cooked as it will be going into the baking pot for another 10 minutes.
  6. Add in the yellow curry powder, salt and soya sauce.
  7. Without delay add rice. Quickly mix all ingredients together until the rice turns a deep yellow. Turn off heat.
  8. Transfer the rice into the clay pot and simmer this for about 10minutes.
  9. Serve piping hot (not to young children) for aromatic outburst.

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