“Pao” 泡 means “submerging”, while “fan” 饭 refers to rice or simply means rice in soup. It's more commonly available in Singapore but rarely seen in Malaysia.
This one-pot-dish is so easy to prepare, start by making the soup, then just add in the ingredients and lastly rice, bring them to a boil. This is so comforting and so homely delicious, especially on rainy days.
Alternatively, you can use whatever ingredients that you preferred or whatever you can find in your fridge, a good way to clear your fridge too.
Ingredients : (serves 2)
Cooked rice for 2 persons
5pcs Braised abalone (canned)
10 pcs Fishballs
1 pc Dried Cuttlefish
2 pcs Dried Shiitake Mushrooms (sliced)
Green vege of your choice
few slices of Carrot
1 tbsp Wolfberries
700ml Chicken Stock
1 tbsp Braised abalone sauce (from the canned)
1 tbsp Light Soy Sauce
2 tsp Shallot Oil
* Note: If your chicken stock is salty, you might need to dilute them with some water to make the soup broth.
Step by Step:
1. In a claypot, add the chicken stock, carrot slices, dried cuttlefish, wolfberries, light soy sauce, abalone sauce and bring to a boil. Add in sliced mushrooms. Reduce heat & let it simmer for 20 mins.
2. (Increase the heat) Add in vege and blanched for about 2-3 mins till vege are cooked and remove to set aside. (Just the vege only, leave the mushrooms inside the pot). The reason I did it this way because I don't want to overcook the vege.
3. Then, add in fishballs and cooked till all floated up.
4. Add cooked rice and abalones. Let it boil for about 4-5 mins for the rice to absorb all the flavor. Turn off heat.
5. Lastly, arrange the cooked vege in the claypot. Drizzle shallot oil for that extra fragrance. Serve hot and enjoy.
Happy Cooking.
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