Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013)

Looking for the best chinese steamed bun recipe? Here is the Roundup for Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013).

And if you are into steaming cakes, don't forget to browse through the Roundup for Aspiring Bakers #25 - Steaming Hot Cakes (Oct 2012).

Saturday, May 22, 2010

Cabbage Rice

Cabbage rice was an all time favourite often cooked by my mum when I was living in Singapore. It is the kind of dish that you will not find on the menus of restaurants, food courts or coffee shops as it is essentially not a glamour dish but a home-cooked dish. Please correct me if I am wrong, but I think cabbage rice is native to the Hokkien Chinese in Singapore and Malaysia. 

My mum can cook cabbage rice and pumpkin rice very well but I did not jot down her recipe. So I had to do some research before I finally master my cabbage rice recipe. Since then it has become a dish that I cook very often in Belgium.

So here is my recipe, adapted from Delicious Asian Food
 
INGREDIENTS (for 3-4 persons)
2 cups of uncooked rice, rinsed and drained
Half a cabbage, thinly sliced
200g belly pork/streaky pork, thinly sliced
a handful of dried shrimps (soaked in water until soft, retain the water)
5 dried chinese mushrooms (thinly sliced, soaked until soft, retain the water)
3 cloves of garlic, finely chopped

Seasonings
1 tbsp light soya sauce
1 tbsp dark soya sauce
a pinch of salt and pepper to taste

METHOD 
1. Heat up a wok and stir-fry the belly pork til slightly browned. Set the belly pork aside, and retain the pork fat in the work.

2. Add the chopped garlic and stir-fry until fragrant. 

3. Add the dried shrimps and chinese mushrooms (drained from the water) and stir-fry for 1 min until fragrant. 

4. Add the shredded cabbage and pre-fried belly pork. Mix well. Let the cabbage simmer for 3 min or so until soft. Season with light soya sauce, dark soya sauce and a pinch of salt and pepper to taste.

5. Finally add in the rice, stir well and make sure the rice is well-mixed with the other ingredients and well coated with the seasoning. Stir fry for 1 min or so.

6. Transfer everything into the rice cooker. Add 1 cup of water (water used for soaking the mushrooms or dried shrimps) for 2 cups of rice. Press the COOK button on the rice cooker and wait for the rice to be cooked. Halfway through the cooking, open the rice cooker, and stir the rice for a while, to make sure the top and bottom parts are evenly cooked.

Note : Usually when cooking plain rice, I will add water until the rice is fully immersed and the water level is slightly above the rice. But for cooking cabbage rice, you need not add too much water, as the cabbage itself will release moisture during cooking. What happened during my first attempt of cooking cabbage rice was that, I added 2 cups of water for 2 cups of rice and the rice became mushy and porridge-like. So I fine-tuned it and finally came up with the proportion of 1 cup of water for every 2 cups of rice.The amount of water should be between 1 to 1.5 cups of water, depending on the amount of cabbage you use and the type of rice cooker.

2 comments:

  1. I cook this when I'm feeling lazy. Cabbage rice, pumpkin rice and long bean rice.

    It's not easy staying in a foreign land with just your immediate family. Kudos to you.

    ReplyDelete
  2. awesome! my mom use to make this too and i was searching high and low for the recipe. She adds some ginger in the dish too.

    ReplyDelete

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