Re-entering the Kitchen: Rice topped with Red and White Sauce

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It has been a long time since I tried any new recipes at home. I bought a simple Chinese cuisine cookbook some time back and finally inspiration led me to try out one of the dishes over the last weekend.

 Heart-shaped design for Hannah's bowl :)Heart-shaped design for Hannah’s bowl :)

The recipe requires the rice to be fried simply and so I fried overnight rice with egg and corn. For the red sauce, I replaced chicken strips with white fish as I wanted to clear the frozen threadfin sitting in the freezer. The red sauce contained skinned tomato pieces, sliced onion, ketchup, sugar, salt, pepper, cornflour and water. For the white sauce, it contained prawns, sweet peas, evaporated milk, water, corn flour, sugar and salt.

Ran out of white sauce for Yang's bowl...so the fried rice was exposed in the middle :P
Ran out of white sauce for Yang’s bowl…so the fried rice was exposed in the middle :P

The novel part of the recipe was to use folded aluminium foil to create patterns with the two sauces on the rice. I attempted a heart shape for Hannah’s bowl. Glad to learn and experience something new :) Taste-wise was okay. I plan to use curry leaves to infuse into the white sauce in my next attempt to create more kick in the flavour.

A strip of aluminium foil folded twice for creating patterns with the red and white sauces.
A strip of aluminium foil folded twice for creating patterns with the red and white sauces.

Verdict: A fun and satisfying one-dish meal. :)

2 thoughts on “Re-entering the Kitchen: Rice topped with Red and White Sauce”

  1. Interesting! I don’t think I’ve ever even considered using two distinctly different sauces in one dish. I might have to try this sometime.

  2. Me too. Just a bit more work to prepare 2 different sauces, that’s all. :)

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