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½ cup glutinous rice
4 cups water
4 or 5 cloves garlic, peeled
1 tablespoon oil
250 g (8 oz) minced pork
½ teaspoon ground black pepper
3 tablespoons Chinese bean sauce
2 cups chicken or pork stock
2 tablespoons sugar
1 tablespoon fish sauce
2 teaspoons Chinese chili sauce
1 cup roasted peanuts, pounded
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Method:
Put rice and water in a heavy-based
saucepan and bring to the boil. Cover, reduce heat and cook for
20 minutes, then uncover and allow to cook, stirring occasionally,
until all the water has been absorbed. Crush garlic with a
little of the measured sugar. Heat oil in a wok, fry garlic on
low heat until it starts to change color. Add pork and stir fry
on medium heat until it loses its pink color. Add pepper and
bean sauce, stir well. Simmer for a minute, then add stock,
sugar and fish sauce, stir well and simmer a further minute or two.
Add cooked rice, continue simmering for 5 minutes, stirring
frequently. Remove from heat. Stir in chili sauce and
peanuts ground in a blender or pounded with mortar and pestle.
Serve warm or at room temperature.
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