- 2 cups of jasmine white rice
- 500 gram of pork belly (sliced to 0.5 cm thick)
- 8 pieces of dried mushroom (soaked till soft and sliced to 1 cm width)
- 1/2 of round cabbage (sliced to 1 cm thick)
- 2 to 3 tablespoons of dried shrimp (soaked till soft and diced)
- Shallots (diced)
- Garlic (diced)
- Light soy sauce
- Dark soy sauce
- Sesame oil
Preparation:
- Marinate pork belly with light soy sauce and dark soy sauce overnight.
- Wash rice and add to rice cooker. Pour in sufficient water based on marking alongside rice cooker pot. Sieve out rice and reserve the water for later use.
- Stir fry shallot and garlic till fragrant and add in dried shrimp.
- Mix in pork belly and stir well to cook.
- Add in cabbage and season with light soy sauce and sesame oil.
- Put rice into mixture and drizzle with some dark soy sauce. Stir well to ensure rice is well coated with dark soy sauce.
- Transfer mixture into rice cooker and pour in water that was set aside.
- Leave mixture to cook in rice cooker for 45 to 50 minutes.
- Set rice cooker to cook function again for another 10 to 15 minutes if rice has yet to fully cook after the first round.
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