Ingredients
- 1 C medium grain rice
- 1 1/4 C beef stock
- 40g shiitake mushrooms
- 35g bitter melon, thinly sliced
- 35g Valcom water chestnut slices
- 1/4 tsp turmeric powder
- 10-12 fresh oysters
- Salt
- 1/4 tsp olive oil
- Ingredients for the sauce
- 1 1/2 medium size tomato
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp sesame oil
- 1 1/2 Tbsp sesame seeds
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp Lee Kum Kee oyster sauce
- 3 Tbsp fresh garden herbs, finely chopped (parsley, coriander, basil)
- Optional: snow pea sprouts to garnish
Method
- Wash the bitter melon and pat dry with a paper towel. Cut a bit off the very top and bottom of the bitter melon. Lengthwise slice the bitter melon in half, scoop out the seeds and the white pith in the centre. Cut the halves into quarters and slice thinly perpendicular to the length of the bitter melon. Place the bitter melon slices in a bowl. Sprinkle generously with salt then add just enough water to cover the bottom of the bowl. Let it sit for 20 minutes. Squeeze the bitter melon to remove the bitter juice and rinse with water. Squeeze out the water and set aside to drain in a sieve.
- Wash the shiitake mushrooms clean and pat dry with a paper towel. Remove the stem and cut the shiitake mushrooms into quarters. Set aside.
- Open the Valcom water chestnut slices can, drain water and set aside.
- In a bowl, rinse the rice with cold water to remove starch a couple of times. Drain water in a sieve.
- Transfer the rice to a rice cooker pot and lightly sprinkle turmeric powder on top of the rice.
- Place bitter melon slices, shiitake mushrooms and water chestnuts in the pot on top of the rice.
- Pour the beef stock into the pot gently and add a pinch of salt and olive oil. Cook the rice.
- While the rice is cooking, prepare the oysters. Briefly rinse the oysters in salt water to remove any impurities and drain in a sieve.
- When the rice is cooked lift the pot lid and carefully place the oysters evenly on top of the cooked rice and vegetables. Put the lid back on and leave the rice cooker on Warm function for 8 minutes to cook the oysters.
- Chop the tomatoes (optional: you can peel off the skin first) and finely chop garden herbs. In sauce a bowl, combine the tomatoes, garden herbs, olive oil, sesame oil, sesame seeds, lemon juice, apple cider vinegar, Lee Kum Kee oyster sauce. Mix well.
- When the oysters are ready turn off the rice cooker and gently stir the cooked rice and vegetables. Scoop the rice, oysters and cooked vegetables into a bowl and add the sauce on top. Bon Appetit!
Product used in recipe
- Lee Kum Kee - Panda Oyster Sauce
- Valcom - Water Chestnut Sliced
