My siblings & I grew up with this rice, I think it is common in Hokkien family. My mum used to cook it with mustard green, which I hate, so I've changed it to cabbage. I don't eat most vegies when I was young, especially snap peas, long beans, bitter gourd, until today. I eat all kinds of leafy greens, broccoli being my favourite. Sad to say, I wouldn't cook what I don't eat, I know it's unfair to hubby & the girls the smell & taste of those beans & gourds really scare me !My mum cured her own pork belly, rubbing it with lots of salt & deep frying it. I managed to smuggle some back to KK in May & store them in my deep freezer. As we don't take fatty meat, I'll trim all fats off the cured pork belly before I cook with them.
The ingredients for cabbage rice :
3 1/2 cups jasmine rice
2 1/2 cups hot chicken stock
8 shallots, sliced
5 cloves garlic, crushed
1 Tbsp dried shrimp, washed & minced
4 pcs each of dried scallops & dried shitake mushroom, rinsed, cover with enough water in a bowl, steam it with a dash of Hua Tiao wine till soft, tear the scallops into thin strands & slice the mushrooms
1 small head cabbage, washed & torn into pcs
1 pc Jin Hua ham & cured belly pork, cut into small pcs (omit the Jin Hua ham if you don't have it & replace the cured belly pork with roasted pork)
Heat some oil in a wok till hot, add shallots, garlic & minced dried shrimp, cook till lighly brown & aromatic, add Jin Hua ham & cured belly pork (if using), cook for another 5 mins. Add rice, stir to combine, add the dried scallop & mushroom mixture & 1 cup chicken stock, mix throughly, cover the wok & let the rice cook over low heat. About 10 mins later, uncover the wok, stir through, add another cup of chicken stock, cover & let cook another 10 mins, after that add the cabbage & remaining stock, continue to cook for about 5 mins, season to taste.
* More or less stock can be added to adjust the doneness of the rice. I only added a dash of soya sauce & a little sugar, no other seasoning is required. The flavour from the ham, cured belly pork, dried scallop & mushroom are enough to season the rice. This portion of cabbage rice is enough for our dinner & lunch tomorrow.
2 comments:
This is 1 of my favourites. But I am lazy, I fried the ingredients and just dump them in the rice cooker. Hah~
Ya, that'll be so much easier, I've tried that before but prefer this method, still like the burnt part at the bottom, we used to have this rice with canned longans in ice, that's our childhood........
Post a Comment