Potato Rice

My grandma's one-pot meal recipes were not created by design. They were spontaneously decided based on the ingredients available at the particular moment. Some of those recipes were probably handed down by the earlier generations of our ancestor. The good thing is that those recipes were perpectuated. I am glad to have inherited those recipes to share with my next generation. My children disliked those one-pot meal in the early stages. But now they are accustomed to them and loved to eat them. I cook one-pot meal for lunch practically three to four times a week. I also packed the one-pot meal for the children to school and for myself to office. They said it is nice and "easy" to eat. This is because the lunch break in school is very short. Only twenty five minutes break.


My wife and I continue to improvise other one-pot meals. One of my wife's creation is the potato rice. The method of cooking is the same as the other one-pot rice.



Recipe for the Potato Rice.



Ingredients:-


400 - 500 gms of Potato cut into small cubes

350 gms of Onion, sliced them

200 gms of meat (Chicken or pork) cut into cubes

6 cloves of garlic, sliced them

3 pieces of shallots, sliced them

50 gms of ginger, cut into thin stripes.

2 teaspoon of Oyster sauce

1 teaspoon of sesame oil.

1 teaspoon of light soy sauce.

Half teaspoon of salt.

2 tablespoon of cooking oil.

3 cups of rice

3 cups of water.

Sprinkes of white pepper powder


Firstly, heat up the wok. Pour in two table spoon of cooking oil to fry the ginger, shallot and garlic until they turn golden brown and emitting strong aroma. Add in the meat and the potato and stir fry until the meal is cooked. Finally, add the oyster sauce, sesame oil and the salt and fry further for about thirty seconds. Sprinkle some white pepper powder onto the potato. Turn off the fire and transfer the whole lot into the rice cooker with the rice and water added in.

The cooking time is about 30 minutes. The potato rice will be ready for eating. If you prefer more pepperish taste, sprinkle more white pepper powder on to the potato rice.

After some time, my children complained that the potato rice was dry. My wife improvised the recipe further, by cooking the potato and the rice separately.

Instead of transferring all the fried ingredients into the rice cooker, she transfer the stuff into a pot. Water is then added into the pot until it covers all the potatoes and simmer for about fifteen minutes, or maybe longer, depending on the quality of the potato. Taste the potato before switching off the fire. The potato must be soft. The rice is cooked separately as normal plain rice.

The cooked potato is then mix with the rice for eating. And here, you have a plate of moist, aromatic potato rice that I really enjoyed eating. So are my children.

Give yourselves a try. You would not regret this.