This is one of my favourite childhood dish! Ah ma always cooked it during Birthdays of our family members or when I pulled her sleeve and requested for it. I will just stand beside the stove while she was making it a and enjoying every single steps.
My Taiwanese friend commented that it tasted like the Taiwan version. Of course! My Grandma is from Taiwan #金门 and this is definitely a recipe that yields Authentic Taiwanese Taste.
Simple ingredients are used – Dried Shrimps, Pork Belly, Dried Mushrooms, Glutinous Rice, Garlic, Fried Shallots and seasoning.
Wash and soak the Glutinous Rice at least 2 to 3 hours before cooking. You can also marinate the pork belly and soak the mushroom at this stage or do it an hour before cooking. REMEMBER TO RESERVE THE WATER FROM SOAKING THE MUSHROOM FOR COOKING
When ready to cook….
Drain the soaked mushroom and reserved 200 ml of the the drained water for later use.
Slice the mushroom thinly and set aside
Fry the chopped shrimp in heated oil over medium heat and fry till the shrimps turn crispy
Then add in garlic and sauté till fragrance
Add sliced mushrooms, Marinated pork belly and Glutinous Rice. Saute until the outer layer of the pork belly is cooked.
Add in the reserved mushroom water (add water to 200ml if the mushroom water is does not reach the 200ml mark).
Mix in the water and bring it to boil. Once boil, lower to medium low heat and cover with lid.
Allow it to simmer until the rice almost absorb all the liquid
Remove from heat and transfer to any heatproof container or baking dish.
Steamed under high heat for 20 to 30 mins. Cover the dish with aluminium foil to prevent water from getting onto the dish.
Serve with Fried Shallots, chopped Chili (optional), chopped spring onions and drizzle a touch of sesame oil for extra fragrance.
- 250g Glutinous Rice (Wash and soak for at least 2 hours)
- 30g Dried Mushroom (Wash and soak for at least an hour - Reserve the soaking liquid)
- 30g Dried Shrimps (Roughly chop)
- 140g Pork Belly (Slice to about 1 cm in width and thickness)
- 1 tablespoon Garlic
- 2 tablespoons Oil/ Shallot Oil
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Hua Tiao Shao Xing Wine
- 1 tablespoon Sesame Oil
- Fried Shallot (i used ready fried shallot; feel free to make your own)
- Chopped Spring Onions
- Sliced Chili Padi
- Sesame oil (for drizziling)
- Wash and soak Glutinous rice, mushrooms and set aside. Remember to reserve the soaking liquid from the mushroom.
- Marinate the pork belly with all the seasonings. Cling wrap and allow it to marinate in the fridge for at least an hour
- Drain the soaked mushroom and reserved 200 ml of the the drained water for later use (add more water if the soaking liquid did not reach the 200ml mark).
- Slice the mushroom thinly and set aside
- Heat 2 tablespoon of oil in a frying pan over medium heat
- Add the chopped shrimp and fry until crispy
- Add in Garlic and Saute until fragrance
- Then, add in sliced mushrooms, pork belly and drained glutinous rice
- Stir fry until the outer layer of the pork belly is cooked
- Add in the reserved soaking liquid from the mushroom and bring it to boil.
- Once boil, reduce the heat to medium low, cover with lid and allow it to simmer until the rice ALMOST absorb the liquid (stir occassionally to prevent sticking to the pan)
- Remove from the heat and transfer the glutinous rice mixture into a heatproof container or baking dish
- Steamed over high heat for 20 to 30 mins
- Cover with aluminium foil when steaming to prevent water droplets from getting into the glutinous rice
- Garnish generously with fried shallot, chopped spring onions and chilli (optional). Drizzle over some sesame oil for extra fragrance