粟米素肉粒飯 | Creamed Corn Rice
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粟米素肉粒飯 x 一個男人的浪漫
1985年 | 以前需要到各區工作，中午飯最喜歡在茶餐廳一支公吃一碟碟頭飯，來一個男人的浪漫。 粟米肉粒飯是常點的碟頭飯款之一，突然很懷念昔日的味道，於是運用雞脾菇和豆乾創造肉粒的口感，創作了這一款粟米素肉粒飯，簡單易做又好味，希望大家喜歡！
份量：4
所需時間：30分鐘
材料：
雞脾菇 2 隻（切粒）
五香豆腐乾 2 大件（切粒）
忌廉粟米 1 盒
葫蘆巴籽 1/2 茶匙
黑胡椒粉 1/4 茶匙
鹽 1 茶匙
白飯
*葫蘆巴籽可從HKTVmall或印度商店買到
步驟：
炒香雞脾菇和五香豆乾備用。
倒一盒忌廉粟米入煲，加所有調味料煮滾，放入雞脾菇及五香豆乾略煮。
將忌廉粟米倒在白飯上即成。
你做過這道菜嗎？在下面留言，分享你的回憶吧！
Creamed Corn Rice x Solitary Romance
1985 | When I used to work in different districts, my favourite thing to do at lunch was to go to a cha chaan teng (local diner) by myself and have a plate of stir fry over rice. One could say it’s a man’s solitary romance! The creamed corn pork with rice was my go-to. As I suddenly felt nostalgic for those flavours, I used oyster mushrooms and dried bean curd to recreate the texture, and made this vegetarian version of the dish. It’s delicious and easy to make – hope you like it!
Serves: 4
Total cooking time: 30 minutes
Ingredients:
2 oyster mushrooms, diced
2 large blocks five-spice dried bean curd, diced
1 box creamed sweet corn
1/2 tsp fenugreek seeds
1/4 tsp black pepper
1 tsp salt
Rice
*Fenugreek seeds can be purchased from HKTVmall or Indian provision stores
Steps:
Sauté the mushrooms and dried bean; set aside.
Pour the creamed corn into a pot, stir in the seasoning, cook for a bit with the mushrooms and dried bean curd.
Pour the creamed corn over white rice to serve.
Did you make this dish? Share your memory about it in the comment box below!