Wednesday, 23 August 2006

Yam & Cabbage Pork Belly Rice

There are a few version and methods in making this homemade "Yam & Cabbage Pork Belly Rice". Different dialect group tends to cook it in different kind of ingredients. For my case, this was what my late dad used to cook for us when he was around. Sometime he will omit the yam and just cooked it with cabbage and pork belly.

This is a very simple one dish meal which consists of vegetables like cabbage, yam and mushroom. If you don't like pork belly then you can replace it with lean pork or chicken fillet. It will taste just as good, the secrete of making this dish fragrant and tasty is by adding pound dried shrimp and fried shallot. The aroma of the shallot oil will make the rice taste great.


I also used the water for soaking the mushroom to cook the rice, so that the mushroom fragrant really goes into the rice grains itself. But if you do not like the fragrant of the mushroom then you can just used normal water instead.

Ingredients:
100 - 120g Yam, peel and cut into 2" Cubes
150g Pork Belly, removed excess fat and cut into thin strips
150g Cabbage, shredded
3 Medium Shittaka Mushrooms, soaked till soft
1 Tablespoon Of Dried Shrimps, soaked till soft
1 Tablespoon Of Minced Garlic
4 Shallots, thinly sliced
Seasoning:
2 Teaspoon Soy Sauce
Dash Of Dark Soy Sauce
1/2 Teaspoon Sesame Oil
Dash Of Pepper
1 Teaspoon Cooking Wine
Garnish:
1 Medium Chilli, thinly sliced
1 Small Stalk Of Spring Onion, thinly sliced
1 Tablespoon Dried Shallots
Some Dark Soy Sauce

Methods:
1. Wash, trim and cut the pork into thin strips then marinate it with seasoning for at least 30 minutes.
2. Cut the soaked soften mushroom into thin strips, set aside. Then lightly pound the soften dried shimp.
3. Preheat the pan with 2 Tablespoons of oil then saute the shallot slices until slightly golden brown, remove and set aside.
4. Add some oil to the pan, saute the dried shrimps and half of the garlic until fragrant then add in the shredded mushroom and cabbage.
5. Stir-fry for about 1 minutes, then add in 1/2 Tablespoon oyster sauce and 50ml water, cover and simmer on low heat until the water almost dried up. Dish up and set aside.
6. Wash the pan, and add 1 tablespoon of the reserve shallot oil, saute the remaining half garlic until fragrant then add in the marinated pork and yam, stir over medium high heat until almost done.
7. Next add in 1/2 tablespoon of oyster sauce and 100ml of water then simmer over low heat until the yam is soften. Dish up and set aside.
8. Cook the white rice accordingly when the water is almost dry up, add in the vegetables and pork mixture into it and stir well.
9. Continue to cook over low heat for another 5 minutes if using stove or until the cooked in the rice-cooker.
10. Serve the cooked yam rice with garnish. Posted by Picasa

4 comments:

  1. looks delish! i see some ppl they use the bitter veggie...i think its mustard rite? the unpreserved state of kiam chye. i still prefer cabbage =)

    ReplyDelete
  2. Yummy yummy...it reminds me of the days when my grandma is still around (really missed her & her cooking). Oh ya, now there are those bottled sauce by Kee's, they hv one for Yam rice, I think it wld blend well with yr ingredients too (working mother... use shortcut in cooking).

    ReplyDelete
  3. Lilian, Kee's have those bottle sauce for yam rice huh? Really! I don't know leh.. thanks for telling me.. i will go take a look in the supermarket.. :)

    ReplyDelete
  4. Got got, I hv a bottle at home. Heehee, the promotor was there at the supermarket & she cooked some of the yam rice for us to try & my sons liked it very much so I bought a bottle.

    ReplyDelete

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