Pat Poh Farn (Eight Treasures Rice)
Rice was considered a delicacy during the Han dynasty (202 BC-AD 220) and symbolises good fortune and happiness. To the Chinese, white rice is also valued as cultured refinement, as only the rich could afford to eat rice in the old days.
Taking a leaf out of an old la pa chu recipe – a sweet rice porridge with lotus seeds, red dates, almonds, two types of candied fruit, sweet bean paste and syrup to represent of the “eight immortals” – this eight-treasure rice recipe or Pat Poh Farn includes dried longans for longevity, assorted dried seafood for bountiful prosperity, pumpkin for its precious golden colour and sweet peas for a new beginning.
NOTE: For a vegan version, substitute dried oysters and bacon with lotus seeds and red dates. Use vegetable stock or plain water to cook the rice. This recipe was first published in Flavours magazine.
- 100g gingko nutsboiled for 20 minutes to soften
- 100g dried oysterssoaked for 30 minutes to soften
- 50g dried mushroomssoaked for 1 hour to soften
- 100g dried longanwashed and drained
- 100g baconcut into ½ inch strips
- 200g pumpkindiced
- 2tbsp salt
- 2tbsp light soya sauce
- 20ml water
- cooking oil for sautéing
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