Mustard Cabbage Rice Recipe |
Ingredients: Serves 4 |
700g white rice 1 no. (600g) local mustard cabbage/long mustard cabbage 250g roasted pork belly (diced) 250g pork belly (diced) 50g dried shrimps 30g shallots (sliced, pre-fried) 40g chopped ginger 40g chopped garlic Seasoning: ¼ teaspoon pepper 1 teaspoon chicken stock granule 1 teaspoon sugar 1 tablespoon oyster sauce 1 tablespoon light soy sauce 150ml chicken stock |
Method: Wash white rice, cook with covered water until done. Keep aside. Rinse the mustard cabbage, chopped coarsely, then blanch into boiling water for a while. Dish up and drain well. Heat up a little oil to sauté the diced roasted pork belly, pork belly and dried shrimps separately until fragrant. Remove. Keep aside. Heat up 2 tablespoons oil to fragrant chopped ginger and garlic. Add in chopped mustard cabbage, stir-fry over high heat for a while or until fragrant. Pour in chicken stock and seasoning. Add in cooked rice, pre-fried pork belly, roasted belly, dried shrimps and pre-fried shallots. Stir with low heat until well combined. Covered, simmer over low heat for 15-20 minutes. Remove from heat. Serve hot. |
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