Wednesday, 18 June 2008

Seafood Mui Fan 海鲜烩饭

When I made my first risotto a while ago, a friend commented that she initially thought it was Mui Fan (烩饭 - Hui Fan in Mandarin) from that photo. That made me laugh but, come to think of it, the creamy texture of risotto is not dissimilar to Chinese Mui Fan or even some types of Japanese donburi like oyako don.

While the starchiness and richess of risotto comes from the arbario or rice itself (the starch is coaxed out of the grains through gentle cooking), the thick creaminess of Mui Fan is contained in the gravy that is poured over cooked rice, by adding cornflour and egg. This is a dish that is particularly good for using up leftover bits of food in the fridge or freezer, such as prawns, squid, chicken, pork, mushrooms, vegetables.

Seafood Mui Fan 海鲜烩饭

What I made was Seafood Mui Fan, or seafood (prawns and fishcake) and mushrooms on rice with egg gravy. You can easily substitute the ingredients with sliced chicken or beef or pork or more vegetables. The recipe is almost identical to the one for Wat Dan Hor (滑蛋河; flat rice noodles with egg gravy) except it is served over rice rather than noodles.

Ingredients (serves 2):

Cooked rice, 2 portions 450g rice noodles
1 garlic, minced
16 large or medium-sized prawns (shelled and deveined)
1 roll of fishcake, sliced
4-5 shitake mushrooms, sliced (I used dried mushrooms and added some of the soaking liquid to the stock)
Large handful of sugar snap peas (or other vegetables e.g. snow peas, bak choy)
Half a carrot, thinlu sliced
400ml chicken stock
1 tbsp cornflour mixed with 2 tbsp water
2 eggs
Pepper and salt to taste
Oil for cooking

1. Heat oil in frying pan/wok and stir fry the prawns (or chicken and other meat) till just cooked. Set aside.
2. Heat more oil in the same pan, add in garlic and lightly fry until fragrant, about 30 seconds. Add in the fishcake, mushrooms, sugar snap peas and carrots and stir fry for a few minutes. Pour in the stock and bring to the boil.
3. Add in the cornflour mixture, mix well and simmer to thicken the sauce. Add the cooked prawns and season to taste.
4. Turn the heat right down. Pour the beaten eggs slowly into the gravy in a thin stream. Stir a few times to create 'strands' of eggs and turn the heat off, allowing the residual heat to cook the eggs. Ladle the gravy mixture over cooked rice and serve immediately.


noble pig said...

What a beautiful dish. Healthy and flavorful, just lovely.

VeggieGirl said...

I'm still too intimidated to try making risotto, haha - you seem to have mastered it though!! Love all the colors in that dish.

Elsye said...

healty food and lovely color too...:D..

I'm just hungry now...:P

Mrs Ergül said...

Believe it or not! I don't have this often even when I'm here in Singapore! But I do like hor fun! And you mui fan will be something I wanna try cooking ;)

Little Corner of Mine said...

I never serve it on rice before, hmmm...should try it sometimes. Beautiful dish by the way!

BTW, do you know what is wrong with RSS? I don't get notify of new posting anymore, how weird!

didally said...

I will prefer hor fun to mui fan. :P Don't like my rice too wet. Tried risotto, abit soggy for my liking but amazed by how the rice can keep taking in the stock.

tigerfish said...

I like Mui Fan once in a while but some think the rice topped with egg gravy is too soggy. Been almost a year since I cook my own Wan Dan Hor and Mui Fan....

Lovely dish you have here.

Nilmandra said...

Noble pig: Thanks, it was one of those trying-to-be-healthy days, and using-up-leftovers days, heh.

Veggiegirl: But it's really as simple as adding stock and stirring, honest! You must try your had at risotto some time, and once you've done it you can play with all sorts of additional ingredients to make different types of risotti.

Elsye: One of those trying-to-be-healthy days ;)

Mrs Ergul: I don't tend to have Mui Fan in Singapore either but the husband happens to like it so I actually cook it more over here!

Little Corner of Mine: It's quite a good dish for kids, tastes good with the egg gravy, goes down well because of the smooth texture and balanced and with meat and veg. Don't seem to have problems with my RSS reader (either my feed or yours or other blogs). Maybe it was a temporary issue?

Didally: Some risotto can be a little too soggy in restaurants if not done right. I also prefer it on hor fun instead of rice but the husband prefers it on rice, he's wierd ;p

Tigerfish: It does have a slightly soggy texture but it's one of those nice comfort food I suppose :) I personally prefer Wat Dan Hor.

Mrs Ergül said...

it's cute that way!

Maya said...

I love this dish! Thank you for the recipe. I used to eat them in chinese restaurants in Malaysia ( with noodles).

Nilmandra said...

Maya: Hope you enjoy the recipe!

mycookinghut said...

I like this one dish idea... especially when you want to something quick, simple and tasty!

Kevin said...

Mui fan sounds good. I certainly like risotto and oyakodons. I like the use of shrimp in it.

abby said...

wonderful! i could just eat a bowl of that right now!

Nilmandra said...

My cooking hut: One dish meals are good for weeknights :)

Kevin: Gotta love anything with prawns in it!

Abby: Glad you liked it!

noobcook said...

This look sooo good, wish I can have it for dinner tonight, hee

Nilmandra said...

Noobcook: You don't have to cook it yourself, just pop into your local tze char stall!

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