Cookouts #01

As often as we can, my Aunts will gather at my home on Sundays to cook. They are wonderful cooks and can put together cantonese dishes which will make you salivate pronto. After many sessions (where i've missed the process of food preparations) i've decided to make the effort to be home and document them.

This would probably be my only chance to pick up some culinary skills and appreciate cantonese cuisine more. Yes we can all put together an Aglio Olio or fry and Egg. Be a little more sophisticated and put together a good Salad and Thai dish. But there's nothing like a good home cooked cantonese dish.

the best way to measure amount of water for rice

The methods of cooking are different, the believes are different. I'm hoping to pick up these little traditional styles and keep some form of chinese tradition going on in my blood line. I think we're very westernized and there's absolutely nothing wrong with it. But i hunger (no punn intended) for deeper home-made cultural and traditional understanding to how things are done in a chinese household. I wanna go beyond the cheongsams and the red packet knowledge that's a little shallow for me at this point... So this week, we cooked Claypot Chinese Duck Liver Sausage Rice. Documented the process and learnt a thing or two from my Aunty Wong Yin Yin, who's worked in the restaurant line and been very successful all her life. I guess you can't go wrong with this Wong. Lap Mai Fan

Ingredients:

• White rice

• Chinese Sausage - preferably the one with duck liver

• Lap Yoke or Air Dried Pork

• Salted Fish

First, fry the salted fish in oil and leave aside, keeping the oil.

Cook the rice until it's started to absorb most of the water

Add in the Chinese Sausages whole, and Lap Yoke and salted fish as well.

Cover and complete the steaming of rice.

Done. It's that simple. The amazing thing is the rice absorbs all the aroma and colour from the ingredients there is no need to even add any black soy sauce. Stir and serve.