(#21 in the limited series: cooking/baking in the time of the coronavirus quarantine)
It was day 20! Then, only a third of the quarantine period left… IF it is not extended by the authorities… at the time there was no announcement yet so…
Anyway, the dish, as it is written/titled in my mom’s black book is Steamed Glutinous Rice… but I am feeling lazy so I tried it via my rice cooker.
Let me insert a short note here – my family is not a big one – we are 5 in our household and only 1 or 2 is/are heavy eaters. So my rice cooker is a small one. But once in a while I find a need for a bigger one, especially when extended family or friends comes to visit, so when BFF (some years ago) asked me what I wanted to a birthday (or was it Christmas) gift, I did not hesitate to say – A BIG RICE COOKER!!!
So, here is the rice cooker in action!!!
And no, we have no guests (quarantine remember?) but I over calculated! By that I mean I forgot to scale down my mom’s recipe (her recipes are tailor made for a family of 6 with 4 voracious eaters, which essentially means her recipes are good for at least 8 normal people!!!!!!)
Anyway, I (still) cannot reveal her recipe but when I made this it turned out to be a far cry from her recipe since I had to make do with whatever I had on hand.
500g glutinous rice, soaked overnight in water, then drained
250g country-style pork liempo (belly), fat trimmed, cubed
2 pieces Chinese sausage (臘腸), sliced into thin slices
12 pieces dried shitake, rehydrated, stems removed, sliced in half
(reserve 1 cup mushroom soaking liquid)
12 pieces shrimp, shelled, cleaned
1-1/2 tablespoons oyster sauce
3 to 4 tablespoons dark soya sauce
dash rice wine
dash sesame oil
Saute garlic, onions and ginger until soft and fragrant. Add the pork cubes and stir fry a couple of minutes. Add the sausages, mushrooms, and shrimp. Stir fry several seconds. Add the seasonings. Add the rice; stir to cover the rice in the seasonings.
Transfer everything to the rice cooker. Add the mushroom water, another 2-1/2 to 2-3/4 cups water. (A warning here, rice to water ratio is tricky and depending on the rice, it could be more or less – use your best judgment.)
Switch the rice cooker on and let it do its thing. When it turns to “keep warm” open the lid partially and let it sit for another 10 to 15 minutes.
As it turned out, this dish was spectacular that we finished it off in a single seating!!!