古早味 Ah Ma Kiam Peng by JJ Lily Ooh‎




Ingredients
10 shallots – sliced thinly
1 knob ginger – chopped
5 garlic – chopped
2.5 cup of rice and equivalent water for 2.5 cups of rice to cook in rice cooker
2 sticks of lup cheong (sliced thickly)
Oil
Pork belly (sliced thinly)
1/4 of cabbage – sliced thinly
10 pieces of dried chinese mushroom, soaked in hot water and sliced
4 tablespoons of dark soy sauce (May reduce to 2 tablespoons)
1 tablespoon of light soy sauce (May increase to 2-3 tablespoons)
1/3 teaspoon of salt
One handful of dried shrimp (hei bi) – soaked in water for at least 30 minutes and drained


Method
  1. Wash rice and measure out the amount of water you require. Remove rice by straining, and set this water aside.
  2. Fry up the shallot and ginger in the oil. When shallot starts to turn slightly golden, remove all and set aside.
  3. Fry garlic and dried shrimp for a minute.
  4. Add pork and fry for a couple of mins.
  5. Add Chinese mushroom and fry for another minute or two.
  6. Add lup cheong and cabbage. Fry for another minute.
  7. Add rice and fry, ensuring that the rice is coated thoroughly with the oil.
  8. Add dark soy sauce, light sauce and salt, coats all ingredients properly.
  9. Put ingredients in wok into the rice cooker, and add the water back in. Let rice cook.
  10. When rice is cooked, stir in the shallot and ginger, and leave the dish to heat for another 10 mins.