Recipe - 糯米饭

This may not make much sense but here it goes, for those interested. As in all of my recipes, pls view the measurements with a pinch of salt and just go with your guts, cos they are just rough estimation (i tend to just grab and pinch and pour).

糯米饭

Ingredients:
2 cups of glutinous rice (soaked for at least 2 hours)
2-3 shallots (chopped)
8-10 dried shitake mushrooms (soaked and cut into strips) - save the water
2/3 cup of dried shimps (soaked and drained)
100g of pork (with abit of fat on them, cut into strips) - amount varies and optional (depending on personal preference)

2 tsp Oil
2 tsp Salt
2-3 tbsp Dark soya sauce (I am using the sticky sweet type)

Steps:
1) Drained the glutinous rice and mix in the salt evenly (taste and adjust salt accordingly) then leave it aside

2) Fry the pork with a little oil till the fat is slightly crisp and done. Take out and leave aside.

3) With the remaining oil in the work, fry the shallots till fragrant and add the dried shrimps. Fried till you get the shrimpy aroma (i add in little bit of water to the sides the wok from time to time and cover for a bit).

4) Toss in the mushrooms and stir fry it till soft. Add in the dark soya sauce and abit more water to get a bit of the sauce going.

5) When the shrimp/mushroom/shallot mixture is cooked, stir in the glutinous rice in medium heat and add water till rice is covered. Stir continously till water is absorbed and rice start to become 'gooey'. This is the part where 'when you see it, you will know".

6) At this point, you can stir in the pork till well mixed so that the end result will get a nice porky taste (but also abit more oily) or you could scoop out the rice into a round pan and lay the pork on top of the rice. Steam the rice for 45mins.

7) Garnish with some spring onions and serve with ikan bilis/peanut with belachan on the side.