Thursday, July 12, 2007




300gm glutinuous rice (soak for 2 hours)
500ml chicken stock
2 strings of Chinese sausages
50gm dried shrimp
2 large shiitake mushroom
10 shallots
3 tablespoon cooking oil


1 teaspoon salt
1/2 teaspoon pepper


1) Wash and soak glutinuous rice for at least 2 hours
2) Wash and soak dried shrimp to soften
3) Dice Chinese sausages (not too small as when frying, sausages
will shrink
4) Cut shiitake mushroom into strips
5) Peel shallots and cut into small pieces
6) Heat wok and put cooking oil
7) Fry shallot till crispy and fragrant
8) Remove half the shallot for garnishing
9) Squeeze away water from soak dried shrimp and add to
fry together with remaining shallot in the wok
10) Add shiitake mushroom to fry
11) Add chinese sausages and fry till fragrant
12) Drain water from glutinous rice and add to wok to fry
for 2 minutes
13) Add seasonings and stock to cover glutinuous rice
14) Cover wok and simmer over slow fire till all the stock is
fully absorbed
15) Press glutinuous rice into bowl and steam for half an hour
16) Remove from steamer and garnish with fried shallots

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