Ingredients10 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)
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
- Wash rice and measure out the amount of water you require. Remove rice by straining, and set this water aside.
- Fry up the shallot and ginger in the oil. When shallot starts to turn slightly golden, remove all and set aside.
- Fry garlic and dried shrimp for a minute.
- Add pork and fry for a couple of mins.
- Add Chinese mushroom and fry for another minute or two.
- Add lup cheong and cabbage. Fry for another minute.
- Add rice and fry, ensuring that the rice is coated thoroughly with the oil.
- Add dark soy sauce, light sauce and salt, coats all ingredients properly.
- Put ingredients in wok into the rice cooker, and add the water back in. Let rice cook.
- When rice is cooked, stir in the shallot and ginger, and leave the dish to heat for another 10 mins.