Dish #5 Chinese Paella
This dish was a creation developed when I couldn’t sleep last night. Haha…totally random, without much planning. The Spanish paella popped up for no reason, and I thought maybe I could turn it into a Chinese one. I’m not lying, it’s soooooooo darn good!!!
Equipment
- Mei Wok
Ingredients
- 1 packet Tean’s gourmet chicken curry paste
- 1 cup coconut cream
- 1½ cup 10-grain rice
- 8 Singaporean fish balls
- 10 chestnuts, cooked
- 1 packet enoki mushroom
- 2 Chinese sausages, small pieces
- A pinch of salt
- A pinch of pepper
- 1½ cup water
- 1 egg
Instructions
- Heat the curry paste in the Mei Kitchen wok. Add the coconut cream.
- Mix well with the washed rice, fish balls, and chestnuts.
- Arrange the enoki mushroom and sausage according to your liking. You can also stir fry together with the curry paste in #1.
- Add salt, pepper, and water.
- Cover with the wooden lid and let it cook for 30 minutes. Meanwhile, don’t stir or touch it.
- Add an egg in the middle and cover with the lid for another 5 minutes, or you can also make a sunny side up and put it on the top of the rice.
- Serve in the wok. It looks amazing on the dining table. Enjoy!
