Wednesday, June 06, 2007

Recipe Xtra: XO Jasmine Rice

Sometimes when I am too lazy to cook, I just popped the rice into the cooker and a dollop of homemade XO sauce into the microwave and salvage whatever condiments from the fridge and cupboards. The XO sauce can be pre made ahead and keeps very well preserved in its own oil and salt for weeks in the fridge and up to six months in the freezer. Its quick, its easy and u can have something in just minutes.
Home Made XO Sauce:
250ml Oil
100ml Chili Oil
1tbsp Chopped Garlic
100g Chopped Shallots
30g Tee Poh Fish (Dried Flat Fish Fillets), deep fried till crispy, grounded
160g Dried Shrimp
40g Dried Scallop
2tbsp Light Miso Paste

3tbsps Dark Brown Sugar
800g Cooked rice, ideally would be short grain sushi rice
4tbsps XO Sauce, plus extra if u like
Black Sesame Seeds, toasted
Slice Chilies
Chopped Spring Onions
Sliced Cucumbers on the side

Preparation Method:
Heat oil and chili oil together, add garlic and shallots, fry till fragrant.

Stir in grounded tee poh fish, soaked dried shrimps and dried scallops, cook for a few minutes and mix in miso paste. Add brown sugar and cooked over low heat until the sauce darkens, about 15-20minutes.

Divide cooked rice into four portions, topped with a generous amount of XO sauce and sprinkle on sesame seeds and other garnishes. Serve with sliced cucumbers on the side.

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