tbo: Tampa Bay Online.
Wednesday, Jul 19, 2017

Recipes Lost and Found: Shrimp fried rice

I've been a fan of Bee Yinn Low's RasaMalaysia.com website ever since Jaden Hair of SteamyKitchen.com turned me onto her food. The photos of Chinese food at her site are beautiful, but it's the simplicity of the recipes that hooked me. Raised in Malaysia by Chinese parents, Bee learned to cook by watching her mother make Chinese dishes at home. She has a new book of those dishes titled, "Easy Chinese Recipes: Family Favorites from Dim Sum to Kung Pao" (Tuttle Publishing. $24.95). From popular dishes such as dim sum and dumplings and Mongolian beef to healthy options such as lettuce wraps and desserts such as sweet peanut nuggets, "Easy Chinese Recipes" is for lovers of Chinese food who want try their hand at making them at home. You can start with one of the simplest dishes: shrimp fried rice. In the ingredients is something called "overnight steamed white rice." To make it, you'll need to make a batch of steamed rice the day before and keep it in the refrigerator overnight to dry out the moisture.
"That's the key to a great fried rice so it's not wet and sticky," Bee tells me. "Fresh steamed rice has too much moisture, so it's not great for fried rice." Her recipe runs below. Branch Ranch squash M. Campbell's request for the summer squash recipe served in the old Branch Ranch Restaurant continues to draw replies We ran a version from Lisa G. Smith, who said her mother was able to obtain the recipe. Now comes Louise Springer of Brandon, who sent in her version, as well as those for Escalloped Eggplant and Dill Slices. "I bought these as a packet of note cards from Branch Ranch," Louise writes. Hope these help. The pickles are great." The recipes run below but aren't really up to professional quality. The squash dish, for example, doesn't have a conventional recipe - there are no quantities, baking time or temperature - so a little patience is necessary. B21 'Be Chefy' Contest The Burger 21 hamburger and milkshake restaurant in Westchase is inviting fans to submit their best burger recipes for a chance to have their creations featured as the December Burger 21 Burger of the Month. First prize wins $100 in Burger 21 Burger Bucks! Entries are due Sept. 30 at 11:59 p.m. For details and a link to the entry form, visit Burger 21's Facebook page at http://www.facebook.com/Burger21. The top three burgers will be announced on Burger 21's Facebook page on Oct. 10 for fans to vote for their favorite. The most popular burger will be announced Oct. 17. Seeking muffin contestants Martha White has kicked off its fourth annual Muffin Mix Challenge, which invites bakers to create an original recipe using one the brand's 17 muffin mix varieties. Grand prize: $5,000 and a Martha White gift basket. Four first-prize winners will receive $1,000 and a gift basket. For details, go online to www.marthawhite.com Leftover requests Roxanne Papia of Tampa is looking for a recipe for Stuffed Shrimp a la Pepe from the former Café Pepe's on Kennedy Boulevard in Tampa. Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City. Lesa Harvill of Tampa is looking for the recipe for the coleslaw from Bojangles' Famous Chicken & Biscuits. Kathy Freeman of Lake Placid is looking to make the fluffy coconut dessert served at the Fred's restaurant chain in Plant City, Lakeland and Winter Haven. Classic Shrimp Fried Rice Serves 2 as a main dish or 4 as part of a multicourse meal 3 cups overnight steamed white rice 2½ tablespoons oil 3 large eggs, beaten and seasoned with a pinch of salt 2 cloves garlic, minced One ½-inch piece fresh ginger, peeled and minced 4 ounces shelled and deveined medium-sized raw shrimp 1 cup (160 g) store-bought frozen peas and carrots Salt, to taste Seasonings 1½ tablespoons soy sauce ½ tablespoon fish sauce ¼ teaspoon sesame oil 3 dashes white pepper Gently break up the lumpy overnight rice with the back of a spoon or fork. Mix all the ingredients for the seasonings in a small bowl. Set aside. Heat ½ tablespoon of the oil in a wok or skillet over high heat. Gently pour in the beaten eggs and fry until it just starts to set, about 1 minute. Flip the egg over and continue to fry until set. Use the spatula to break the eggs into small pieces. Dish out and set aside. Reheat the wok or skillet over high heat and add the remaining 2 tablespoons of oil. Add the minced garlic and ginger, stir-fry until they become light brown in color or aromatic. Add the shrimp and stir-fry until they are half-cooked or the surface turns opaque; then add the frozen peas and carrots. Stir quickly to combine the ingredients, about 10 seconds. Spoon the rice into the wok or skillet and combine everything evenly with a spatula. Stir in the seasonings, blending them well with the rice. Return the cooked eggs to the wok or skillet, stir to combine and then cook the rice. Keep stirring the fried rice until slightly toasted, about 3 minutes. Add salt to taste, dish out and serve immediately. Baked Squash Yellow squash ½ teaspoon of margarine per squash Evaporated milk Boil yellow summer squash in water with a little salt. Slit each squash and place in a baking dish. In each slip, put about ½ teaspoon of margarine and bake until all the water is dried. Pour evaporated milk (just enough to fill each squash) and put back into the oven. Reheat slowly. Serve immediately. Escalloped Eggplant Makes 6 servings 1 medium eggplant Salt and pepper ¼ cup butter 1 ½ to 2 cups evaporated milk 1 ½ cups cracker crumbs 2 teaspoons of Accent seasoning Peel, slice and cook eggplant until it mashes easily. Season with sat and pepper and add other ingredients. Pour into a buttered baking dish (about 1 ½ inches deep). Bake at 350 degrees for 20 to 30 minutes. Dill Slices 1 quart dill pickles 3 cups sugar ½ teaspoon celery seed 2 or 3 pods of garlic, sliced Slice dills in circles, mix well with other ingredients and return to jar. Let them sit for 24 hours, stirring occasionally. Refrigerate until served.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or email jhouck@tampatrib.com.

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