EZCR#130 - KOCHA FLAVOUR EU P'NG [STEAMED GLUTINOUS RICE]

Love glutinous rice dish like rice dumplings [bak chang], nasi kunyit, lor mai gai or any savoury glutinous rice dishes?  This steamed savoury glutinous rice is just perfect to whet your appetite.  Moreover, you can cook in a small portion like in this recipe.  It is also quick to prepare compared to those I mentioned above.

A fragrant and tasty glutinous rice dish, not too greasy and of course, a traditional Chinese rice dish.

This Eu P'ng [in Chinese] can be eaten warm or at room temperature.  Tastes good with some sweet chilli sauce.

Ingredients

1 cup glutinous rice - washed, rinsed and soaked overnight or at least 4 hours, then drained

Other Ingredients

2 dried mushrooms - soaked and cut strips

1 tbsp dried prawns - rinsed a few times and drained

100 gm pork belly or shoulder meat - cut thin strips

a few slices ginger

2-3 tbsp shallot crisps

2 tsp sesame seed oil

Seasoning

3 tbsp light soy sauce

2 tbsp wine

1 tsp dark soy sauce

1/2 tsp sugar

1 tsp pepper to taste

dash of msg

1. Place rice in a steaming tray, sprinkle some water. Steamed rice in steamer for 30 minutes or until rice is cooked and soft.  Keep warm in steamer until required.
2. Heat a non stick pan with sesame oil, saute ginger slices until aromatic.  Add in mushrooms, meat and dried prawns.  Continue frying until ingredients are cooked and aromatic.  
3. Add in the seasoning, stir to mix well, add a little water if necessary.
4. Pour seasoning over steamed rice, add shallot crisps and stir to mix evenly.  Scoop rice into small bowls and invert onto serving plate to serve or in a large bowl.
5. Serve.
   
   
   
   
   

STIR FRY CABBAGE SPECIAL

This can be a One Dish Meal dish as it has the combination of meat with vegetables and the taste is awesome especially if you love spicy dried chillies.  The meat slices are tasty, delicious and blends so well with the crunchy sweet cabbages pieces.  It is an appetising dish with rice.  You would enjoy chewing at the meat, cabbage leaves, even the dried chilli pieces tastes good and full of 'oomph!'

Ingredients

[serves 2]

200 gm cabbage leaves - washed and break into small pieces

30 gm carrots - cut thin slices

a handful of black fungus [bok nee] - soaked and drained

3-4 slices of streaky pork belly - cut into sections

3-4 dried chillies - soaked and cut small sections

some chopped ginger and garlic

1 star anise

a small bunch of glass noodles - soaked and cut sections

1 stalk spring onions - cut sections

Seasoning [combined]

1 tbsp each of light soy sauce, oyster sauce and cooking wine

Dash of pepper, salt and msg to taste

1 tsp sesame seed oil

1. Season streaky pork pieces with some pepper and salt.
2. Heat some oil in a non stick wok, stir fry cabbage and carrots over high heat until the vegetables are limp but still crunchy.  Dish up.
3. Using the same wok, add sesame seed oil, fry meat slices until firm, add in dried chillies, ginger, garlic, some spring onions and star anise.  Continue to fry until aromatic, pour in the sauce.  Add some water, bring to a rolling boil.
4. Add in black fungus and fried vegetables.  Stir to mix well. Add in glass noodles and spring onions, cook for a few seconds.
5. Dish up to serve over a plate of rice.