Page 10 - Cuisine & Wine Asia 2021 - Jan/Feb 2021 Issue

USA MEDIUM GRAIN RICE SEAFOOD CURRY

ASIAN STYLE

SERVES 4
BY CHEF ERIC NEO INTERCONTINENTAL SINGAPORE

INGREDIENTS

USA MEDIUM GRAIN RICE SEAFOOD CURRY USA MEDIUM GRAIN RICE SEAFOOD CURRY
ASIAN STYLE ASIAN STYLE

30ml olive oil 1. In a flat non-stick pan, heat olive oil over medium
1 onion, finely chopped heat. Sauté finely chopped onion until tender and
2cloves garlic, finely chopped lightly browned, for 3-5 minutes. Add in finely
½ carrot, diced chopped garlic till slightly brown and then stir
5 fresh shitake mushroom, diced in diced carrot, fresh shitake mushroom, celery,
1stalk celery, diced meat curry powder, yellow turmeric, cinnamon
1tbsp meat curry powder stick, star anise and cubed chicken. Cook for
1tsp yellow turmeric about 4-6 minutes or until chicken is cooked.
1stick cinnamon Transfer to a saucepan.
3 star anise 2. In the saucepan, add in USA Medium Grain rice,
1 chicken thigh piece, cut into cubes chicken stock, chilli powder on medium heat
100g USA Medium Grain rice, and bring it to a boil. Reduce to low heat and
washed and drained boil the stock until absorbed by the USA Medium
475ml chicken stock Grain rice.
⅛ tsp chilli powder 3. Stir the USA Medium Grain rice and mix well with
the ingredients. Add fresh prawns, squid and
salt, for seasoning mussels with butter and stir thoroughly. Remove
pepper, for seasoning from the heat and let the rice absorb the liquid.
3 fresh prawns, deshelled 4. Assemble the USA Medium Grain Rice Seafood
1 squid, cut into 1cm rings Curry Asian Style on a serving plate and garnish
3 mussels with spring onion.
2tbsp butter, melted

spring onion, chopped,
for garnishing

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