Mr. Giraffe is Tz’s playdate buddy today, the only animal he was not afraid of besides the panda from our zoo visit yesterday. He was terrified of lions, elephants, even adorable pygmy hippopotamus! It was not an amusing visit at all as I don’t get to see many animals…. ÀωÁ. Oh well, sometimes, mommy wants to have fun too! haha……
Chicken rice with tomago:
The chicken rice was left-over from dinner last night. I made a big pot using just 1 knob of ginger, 2- 3 garlic cloves crushed, chicken fats and stock.
Melt some chicken fats in a heavy pan, sauté the sliced ginger and crushed garlic for a minute or two to release the aromas. Add in washed uncooked rice (about 2 cups) and fry for another 3-4 minutes before transferring the rice with garlic and ginger into a rice cooker. Add chicken stock (equivalent to the usual quantity of water to cook rice) and cook.
Giraffe’s body – I stir-fried some of the left-over rice with an egg to achieve a yellow tint.
Giraffe’s mouth, nose and eyes – hanpen, nori and black sesame seeds
Giraffe’s ears – pasta stick and corn
Flowers – ham
Goyoza (my version of filling)
Filling ingredients : 2-3 prawns, a few thin slices of kurobuta pork (used in shabu shabu), 1 slice of bacon, a small handful of chopped chives, 1/2 to 1 tablespoon of mayonnaise, 1/2 to 1 tsp mirin, salt and pepper, potato starch/four, goyoza pastry skin (from supermarket)
Mince all the ingredients together for about 15 minutes with a heavy meat chopper or you can mince it in a blender. I like to take the long route so I can control the consistency of texture. Mix in well a little potato starch in the end to hold the mixture together.
Wrap them in the goyoza pastry skins and seal the ends with some potato starch or egg. Panfry them in a pan with a little vegetable oil until light golden brown on all sides. Then add a little water or chicken stock into the pan and cover to let it simmer for a few minutes for the filling to cook fully.