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Steamed Rice with Meats (yew may fon) Recipe

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This recipe for Steamed Rice with Meats (yew may fon), by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nora Chew
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
handful of dry mushrooms, soaked soft, diced;
3/4 lb. shrimp, diced;
1/2 lb Virginia ham; diced;
1/2 package of lop chong, diced;
1 lb. Chinese barbecued pork, diced
4 C regular white rice;
2 C sweet rice;
1 bunch of green onions, diced;
salt & oyster sauce to taste

Directions:
Directions:
Soak & soften dry mushrooms in water. Dice.
Cut up rest of meats, keeping shrimp & cooked pork in separate dishes.
SAUTE in oil: the shrimp to just done & set aside.
Add oil & saute the mushrooms, ham, and lop chong together for 5 minutes over medium heat. Add 1/4 C water and cover for 4 minutes. Add the cooked pork. Pour out and set aside.
RICE: Rinse the 2 rices a couple of times in a Dutch oven sized pan. Fill the pot with water 3/4" over/above the rice . Cover & bring to a boil and allow to almost dry up. Then pour the meat mixture (not shrimps) over the rice and steam slowly for 40 minutes.
FINAL MIXING: Stir & mix the meats throughout the rice. Add and mix, the shrimp, green onions, salt & oyster sauce.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour for prep; 1 hour for cooking
Personal Notes:
Personal Notes:
This is an old family recipe from my mother. It was usually for a special dinner, but can be the rice and meat dish together, any time.

 

 

 

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