Ingredients
200gm pork fillet, sliced thinly and marinate with 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soya sauce, 1 tsp chinese wine, some pepper and salt.
2.5 cups of glutinous rice, rinsed and drained
3 tbsp dried prawns, rinsed and drained
6 dried mushrooms, sliced thinly
1 chinese sausage, sliced
4 cloves of garlic, minced
6 shallots, sliced thinly
1 sprig of spring onion, sliced
2-3 tbsp caramel sauce
Method
- Using half cup of oil and small fire, fry shallots till golden brown
- Set aside fried shallots and leave its oil in the wok
- Add dried shrimps and dried mushrooms
- Fry till fragrant
- Add chinese sausage and garlic
- Fry till fragrant
- Add glutinous rice
- Stir fry and mix well
- Transfer to rice cooker
- Top up with water until the cooker's water level indication for 3 cups
- Lay pork fillet over the glutinous rice
- Switch on your rice cooker and let it cook
- Once the switch flips, fluff up the rice by stirring
- Drizzle with caramel sauce. Garnish with spring onions and fried shallots.
- Served warm
Notes
Pork fillet can be replaced with boneless chicken leg
The amount of oil to fry shallots is little so you have to stir consistently in small fire