A much-loved family favourite, my mum often served this rice dish together with a pot of bitterguord or radish soup. This, for many years, has been my family's favourite dinner combination. A one pot/wok meal, you don't really need much condiments to this as the ingredients used are super flavoursome. For those who are not confident of cooking rice on a stove top, you can transfer all the ingredients into the rice cooker after frying them, adding the cabbage only when the rice is fully cooked.
Serves 2 - 3
Ingredients:
1 cup rice, rinsed and drained
1/2 head cabbage, rinsed and tore into bite sizes
1 slab pork belly, sliced
6 dried Chinese mushroom, soaked and sliced thinly
2 tablespoons dried shrimp, soaked in 1 cup of water
5 large dried oyster, soaked and chopped
3 cloves garlic, minced
3 shallot, thinly sliced
1 tablespoon cooking oil
1 tablespoon dark soy sauce
1/2 teaspoon ground white pepper
Method:
Heat a wok with 1 tablespoon of cooking oil on high heat. Drain the dried shrimp and add into the wok, setting aside the water for usage later.
Fry the dried shrimp until fragrant and add in the minced garlic and sliced shallots. Fry for another 2 minutes.
Add in the sliced pork belly, sliced Chinese mushroom and chopped dried oyster. Stir them on high heat until the pork belly is almost fully cooked.
Mix in 1 tablespoon of dark soy sauce and 1/2 teaspoon of ground white pepper and fry for another minute or until you can smell the caramelization of the soy sauce. Mix in the rice and fry for another minute.
Add in the water used for soaking the dried shrimp. Lower the heat to the lowest and cover the wok with a lid. Remove the lid after 5 minutes and place the cabbage on top of the rice.
Cover with lid for another 5 minutes or until the rice is fully cooked, adding more water if required.
Mix well and serve.
