- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 15
Cook Time : 15
Total Time : 30
Ingredients
Serves 3
Glutinous Rice (Wash and soak for at least 2 hours) 250 gms
Dried Mushroom (Wash and soak for at least an hour - Reserve the soaking liquid) 30 gms
Dried Shrimps (Roughly chop) 30 gms
Pork Belly (Slice to about 1 cm in width and thickness) 140 gms
garlic 1 tbsp
Oil/ Shallot Oil 2 tbsp
Seasoning:Light Soy Sauce 3 tbsp
Dark Soy Sauce 1 tbsp
Hua Tiao Shao Xing Wine 1 tbsp
Sesame Oil 1 tbsp
Garnishes: Fried Shallot (i used ready fried shallot feel free to make your own) 1-2 nos
Chopped Spring Onions 1 nos
Sliced Chili Padi 1-2 nos
Sesame oil (for drizziling) 1/2 tbsp
Directions
Preparation : Wash and soak Glutinous rice, mushrooms and set aside
Remember to reserve the soaking liquid from the mushroom
Marinate the pork belly with all the seasonings
Cling wrap and allow it to marinate in the fridge for at least an hour
Making the Hokkien Glutinous Rice: Drain the soaked mushroom and reserved 200 ml of the the drained water for later use (add more water if the soaking liquid did not reach the 200ml mark)
Slice the mushroom thinly and set aside
Heat 2 tablespoon of oil in a frying pan over medium heat
Add the chopped shrimp and fry until crispy
Add in Garlic and Saute until fragrance
Then, add in sliced mushrooms, pork belly and drained glutinous rice
Stir fry until the outer layer of the pork belly is cooked
Add in the reserved soaking liquid from the mushroom and bring it to boil
Once boil, reduce the heat to medium low, cover with lid and allow it to simmer until the rice ALMOST absorb the liquid (stir occassionally to prevent sticking to the pan)
Remove from the heat and transfer the glutinous rice mixture into a heatproof container or baking dish
Steamed over high heat for 20 to 30 mins
Cover with aluminium foil when steaming to prevent water droplets from getting into the glutinous rice
To serve: Garnish generously with fried shallot, chopped spring onions and chilli (optional)
Drizzle over some sesame oil for extra fragrance
EC+Kitchen
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