It’s been a while since I did any cooking at home – we mostly grab dinner at my brothers’ place after work and lunch for me is either non-existent or a hastily assembled sandwich.
When K Sophie and I all fell sick last weekend, however, rendering us basically housebound, I decided to get busy in the kitchen and whip up something simple, heartwarming, nutritious and stick-to-the-ribs.
I decided on Lu Rou Fan, or Braised Meat Rice, which never fails to perk me up on a rainy day and always leaves my tummy warm and satisfied. We happened to have a bag of premium Japanese pearl rice which would be perfect for soaking up the savoury braised meat gravy. 🙂
I have a go-to recipe that works every time, and since some of you guys have asked on IG, here it is ! I hope it will bring you as much comfort when you are ill, cold, or simply when the craving hits 🙂
This recipe makes enough braised meat for 6 servings. I freeze the extra and consume it slowly over the next few days.
1 CUP Japanese Pearl Rice or regular rice
2 Organic Large Eggs
10 stalks of Shanghai greens
500g of minced pork, or pork slices chopped into 5mm pieces
2 pcs Star Aniseed
1/4 bowl dark soy sauce
1/4 bowl light soy sauce
1/2 bowl hua diao wine
1 piece rock sugar, or gula melaka if you have that handy
2 tbsp chopped garlic / 3 cloves
2 tbsp chopped onion
Wash, drain, put the rice to cook.
Boil your eggs (7 minutes) and your Shanghai Greens (3 mins)
Fry your minced meat on medium heat with a little oil in a deep based pan until brown and when the liquid has all evaporated
Add the star aniseed and rock sugar, toss with the meat
Add the light soy sauce, dark soy sauce, garlic, onion and 1/2 of the wine
Cook on high heat for 5 minutes
Add hot water until the ingredients are just covered and add the boiled eggs
Simmer at low heat for 20 minutes
Just before serving, stir in the remainder of the wine
It tastes even better after a few days ! 🙂