This recipe was written for Bella’s Five Stars Kitchen by invitation. This writer is an excellent cook in Taiwanese cuisine. Might want to check out her blog for her other yummy foods!!!
Main Ingredients
Long sticky rice 600 g
Pork Shoulder 200 g
Dried mushroom 5-6 heads
Dried squid ½ piece
Dried shrimp 40 g
Shallots 6-8 heads
Flavor ingredients:
Chinese five spice powder pinch
Ground white pepper 1 teaspoon
Soy sauce 60 cc
Salt and MSG to taste
Preparation Work:
Soak the dried mushroom in 250 cc of water until ready to use, reserve the liquid
Slice the dried squid open like a string bean into thin strips
Slice the rind off the pork and cut into ¼ inch thin strips
Rinse dried shrimp and soak in 2 tablespoon of rice cooking liquor until ready to use, then drain
Chop the shallots
Directions:
1. Rinse and soak the rice in water for 1-2 hours. Drain the water completely using a strainer attachment of your rice cooker. Poke a few ventilation holes in the rice, add 200cc water to the outer layer of your rice cooker, push the cook button until the cycle is done.
2. Heat the 3 tablespoon of oil in a frying pan, add dried shrimp and cook until fragrant and crispy. Scoop out all the cooked dried shrimp. Then add the shallots to pan, cook till fragrant, then add the shredded pork. Cook until the port has released part of its oil, then add the mushroom and dried squid to pan. Cook an additional few minutes.
3. Add the five spice powder to pan, then half the soy sauce and ground white pepper, cook till fragrant. Reserve a handful of prepared mixture, then add the rest to pan along with the other half of soy sauce and dried shrimp. Cook until it’s well blended, add a bit of reserved mushroom liquid, pinch of salt, and MSG to taste.
4. Turn the heat way down or off, stir in the prepared sticky rice until rice has been coated evenly by the sauce.
5. Line a bamboo steamer with linen cloth or steamer liner, transfer the prepared sticky rice onto the liner and spread it evenly onto the bottom of the steamer. Do not press down. Sprinkle the top with the reserved mixture and dried shrimp to add color.
6. Using high heat, cook about 15 minutes after the first sign of steam. Then the rice is done.
Optional: This can also be cooked by stirring the rice until it’s tender, but you might not be able to use your arms the next few days!!! The above method is better and idiot proof. The sticky rice will cook to perfection.
Serving: 5
