Wednesday, March 26, 2008

Cabbage Rice

This Cabbage rice (also known as kiam png in hokkien) is very fragrant. I boil the pork belly for a few minutes and rinse it thoroughly with tap water. Cut into strips finely and pan-fry till golden brown. While it's browning, I chopped some shallots, garlics, a tablespoonful of dried shrimps, a bit of ikan bilis (optional) and a thumb size of old ginger. Dish up the golden brown pork strips from the frying pan. Fry the chopped ingredients with heated cooking oil and fry till fragrant (remember to add the garlic later, as it will burn easily).Fry the cabbage (cleaned and cut into big chunks) with chopped ingredients till fragrant, add 1 tsp chicken powder, 1 tablespoon of soya sauce, 1 tablespoon of oyster sauce and a teaspoon of sugar for seasoning. Wash 4 cups of rice and add equal amount of water (4 cups). Stir everything together in a rice cooker and let it cook till done and only serve the rice 15 minutes later when it's cooked through. Remember to use a wooden spoon to stir and mix the rice before serving.

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