MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

Mum Eggplant Steamed Rice

份量Serve: 3人份

材料份量 Ingredients
茄子(大件) 1件 Eggplant(large)  1pc
玉子燒 3件 Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克 Shiso kombu 45g
蒸珍珠米 3碗 Steamed Grain Rice (AKITA KOMACHI)    3rice bowl
甘荀 (浸/烚熟)   6條 Carrot(poached)  6 chunks
白菜仔 (烚熟)    6條 Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟)    3棵 Brassica (poached) 3 dashes


*蒸飯製作方法 Steamed rice:
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet

意大利蘆筍燴飯 Asparagus Risotto

1 onion, finely chopped
4 celery stalks, finely chopped
600g risotto rice
250ml white wine
2 bunches of asparagus, sliced
700ml stock
100g butter
60g grated parmesan
chopped mint, to serve
lemon zest, to serve


  1. In a large pan, fry the onion and celery stalks in some olive oil and butter until soft.
  2. Get your stock ready and set aside
  3. Add the risotto rice, turn up the heat and stir for a minute or so until the rice turns translucent.
  4. Add the white wine and stir until evaporated.
  5. Add the asparagus and begin to add the stock 1 ladleful at a time, each time wait until the liquid is evaporated before adding another ladle, keep repeating until the rice and asparagus are cooked. Season generously.
  6. Turn off the heat and beat in the butter and Parmesan, and sprinkle with chopped mint and lemon zest to finish.

Thanks Afternoon D’lite for sharing 🙂
Photography: David McClelland

鬆軟香飯 Light and Fluffy Rice

Serves: 4

海鹽 sea salt
350克 印度香米 350g basmati rice


1. 將一大盆鹽水加熱量煮滾。把大米放在筲箕 ,清洗約1分鐘。倒去洗米水(這有助防止米粒粘在一起)。
Put a large pan of salted water on a high heat bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later).

2. 將米加入滾水煮5分鐘。把米倒出瀝乾。把水倒在煎鍋至約2.5厘米深,開火至水滾。水滾後以細火慢煮。用錫紙/蓋子蓋著米和筲箕。將筲箕置於煎鍋上, 利用蒸汽將米蒸8至10分鐘。
Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander. Pour 2.5cm of water into the pan, put it back on the heat, and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes.

3. 取出筲箕,即可食用。如非立即食用,可打開錫紙/蓋子,把飯待涼約20分鐘。
Remove from the heat and, if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.

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