FIVE SPICE RICE

INGREDIENTS

1 cup Glutinous rice
2 tbsp Long grain rice
100g Pork sliced
4 Green banana prawns, chopped
4 Dried Chinese black mushrooms sliced after soaking (use good quality ones)
2 tbsp Soya sauce
1 tbsp Oyster sauce
1 tbsp Caramel sauce
3 dashes White pepper
3 drops Sesame oil
1 tbsp Dried glass shrimp
1/2 Large onion finely chopped
2 cloves Garlic finely chopped
1/2 tsp 5 spice powder
3 tbsp Cooking oil
1/2 glass Water
2 tsp Sugar
1/2 tsp Salt
Pinch of MSG (optional)

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METHOD

Soak the dried mushrooms in half a cup of hot water until they go soft.

When you remove the mushrooms from the water, keep the remaining water and put aside.

Soak the glutinous rice in cold water for 1.5 hours. Drain and put aside.

Soak the long grain rice just prior to cooking, drain and put aside.

Heat the cooking oil in a fry pan

Add garlic and fry until fragrant

Add onion and fry for about 3 minutes

Add the dried shrimp and fry for about 1 minute

Add the mushrooms and mix in well with the other ingredients

Add the pork and fry until partly cooked

Add salt, sugar (and MSG if required)

Add prawns and stir through

Add the 5 spice powder, Cook until the prawns are almost cooked

Add soya sauce and caramel sauce

Add oyster sauce

Add pepper

Add sesame oil and mix thoroughly

Add all the rice. Fry for a further 5 minutes mixing constantly.

Turn off the heat.

Get two metal bowls and put half the fried mixture in each.

Add half the mushroom water to each bowl.

Add 1/3 cup of tap water to each bowl and stir through.

Get a large saucepan (one with a lid) and place a steaming rack at the bottom.

Steam each bowl for at least 30 minutes until the rice is cooked. (Place the saucepan lid on while steaming.)

All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.

Let's Eat Malaysian