Ingredients
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1 cup Medium grain white rice; uncooked
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120 g Pork Belly; cut to 1x1cm pieces
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5 pcs Dried Mushroom; soak till soften
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1/4 cup Dried Shrimp (Haebi); rinse and roughly mince
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280 g Mustard Green (Gai Choy)
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2 Tbsp Shallot oil
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Seasoning
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1 1/2 Tbsp Soy Sauce
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1 1/2 Tbsp Oyster Sauce
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One pinch White Pepper Powder
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Garnish
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Crispy Shallots
Directions
I first encounter this was at a Bak Kut Teh shop. They have this mustard green rice and yam rice to choose from on top the usual oil rice and plain white rice. Was hesitant at first but changed my mind after trying one mouth. Although I had still prefer normal oil rice to go with Bak Kut Teh, the mustard green rice was fragrant to eat it own its own. Now 5 years (atleast) down the road, I’m reminded of this bowl of rice again. I’ve seen others adding differend kind of proteins like roast pork and lap cheong. Would do that next round.
Have fun cooking!
Steps
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1
Done
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Prepare ingredientsPresoak mushrooms till soften. Reserve this soaking water. Cut mushrooms to cubes. Set aside. Separate each mustard green leaves. Soak for 3 times for 10 mins each. Clean each leave by rubbing the leaves individually when changing water. Cut leaves to small pieces of 1.5cm wide. Set aside. Rinse white rice till water runs clear. Set aside. |
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2
Done
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PrecookI'm using Tefal Multi Rice Cooker. Use any rice cooker or do separately in a wok. Set your rice cooker to browning mode. One bowl is hot, add shallot oil. Add mushroom and minced dried shrimps. Fry till fragrant. Add pork pieces. Fry till pork cooked through. Add rice and seasoning. Mix well. |
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3
Done
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Completing the dishAdd water and change rice cooker mode to normal rice cooking. If you are using wok. Transfer then to a rice cooker and set to rice cooking mode. After 15 minutes, open the rice cooker cover. Add mustard greens. Cover and let it continue with the cooking timer. When it is done, stir well and serve in a rice bowl. Top with some crispy shallots. Enjoy! |
