Sunday, September 23, 2007

Long Bean Rice

12 long beans, cut into 2 inches long
250g pork belly
3 tbsp cooking oil
3 tbsp dried shrimps
4 shallots
2 cloves of garlics
A thumb size of ginger (cut into strips)
2 tsp salt
2 tsp chicken/ikan bilis powder
1 tsp light soya sauce
1 tsp sugar
2 cups of rice
2 cups of water

Boil the pork about 5 minutes, drained and washed. Cut into strips. Heat the wok and fry the pork till brown (no oil needed, as the pork belly will release some oil when it's panfried)
Heat 3 tbsp of cooking oil, and brown the shallots, then add garlics and ginger slices, fry till fragrant. Add fried pork belly, long beans and the seasonings and fry briefly. Add washed rice and water and stir for a few minutes. Transfer to rice cooker and cook further. When the rice is cooked, stir well. Serve with Hae Bee Hiam.

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