Rose’s Kitchen

Cabbage Rice

Ingredients:

200g roast belly pork

100g dried prawns

50g salt fish (ikan kurau)

5 chinese mushrooms

1 small cabbage, sliced

2 cloves garlic, chopped

6 shallots, sliced

3 tbsp cooking oil

3 cups rice (using rice cooker cup)

Seasoning:

1 tsp salt

1 tsp sesame oil

1/2 tsp pepper

Garnishing:

Fried shallots

1 red chilli, sliced

Method:

1.  Soak dried prawns in water for 15 minutes.  Wash and drain. 

2.  Wash salted fish and slice thinly.

3.  Soak dried mushrooms in hot water for 15 minutes or until soft.  Rinse, squeeze dry and slice.

4.  Wash and prepare rice with usual amount of water.

5.  Heat wok with 3 tbsp oil until hot.  Add in the sliced shallots and fry till lightly brown.  Remove and drain on absorbent paper.

6.  In the same oil, add in the chopped garlic and fry till  golden brown.  Add in the dried prawns and salted fish and stir-fry for 1 minute.  Add in sliced mushrooms, cabbage and seasoning.  Stir-fry for a while.  Add roast belly pork and stir-fry for 2 to 3 minutes.

7.  Transfer all the fried ingredients to an electric rice cooker.  Mix well with the rice and leave to cook until done. 

8.  To serve,  sprinkle rice with shallot crisps and sliced chilli.  Add a dash of pepper.

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February 7, 2007 - Posted by | Rice and Noodles

1 Comment »

  1. Rose… Rose… I love you that’s the theme that come’s to mind when I stumbled upon this wonderful website. Since I hail from Malaysia/Singapore and am currently now in USA I dearly miss this food. Thanks again for the wonderful recipes I shall be able to try them out and not miss the food from home any longer.
    Best regards and my prayers that you stay hale and healthy.
    Meena

    Comment by Meena | September 19, 2007 | Reply


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