Friday, 27 July 2012

Recipe - Cabbage And Long Bean Rice

This is a hand me down recipe. Cabbage, long beans and lean pork are cooked together as a one dish meal.

Both the cabbage and long beans are each packed with antioxidants, so this all in one dish provides a complete meal full of nutrients. The cabbage adds sweetness to the rice while the long beans give some chew to the dish.

This cabbage and long bean rice is garnished with crispy dried shrimps and crispy shallots for extra flavour. A spoonful of sambal belacan add spice to the meal.

Serves 5 (not so hungry)

2 cups of rice (uncooked), rinsed
1 tablespoon of dried shrimps
Half a cabbage, thinly sliced
200 grams of long beans, about 8 pieces, cut into inch length
5 fresh shitake mushrooms, sliced
250 grams of lean pork, sliced (I bought the frozen lean pork which come already sliced).
5 cloves of garlic, finely chopped
2 tbs of crispy shallots, prepared earlier.
2 tbs of oil

1 tbs of oyster sauce
1 tbs of light sauce
A dash of pepper

Marinate the lean pork with the seasoning and let it sit for 15 minutes.

Heat the oil in the wok or pan on medium
Stir fry the dried shrimps till fragrant and crispy. Set aside the dried shrimps.

Toss in the garlic, mushrooms, pork and cabbage and stir fry for about 3 minutes.
Toss in the long beans and stir fry for 2 more minutes.

Toss in the rice and stir fry. Mix the ingredients well.

At this point, all the ingredients can be transferred to rice cooker to finish the cooking or they can be left in the wok to steam.

I left the rice to cook in the wok. Add a cup of water, stir well and let the rice and ingredients cook in the wok. Cover the wok and let the ingredients cook for a further 3 minutes.

With the wok, it is easier to check and stir the ingredients for even cooking.

When the rice is done, dish out and serve.
Garnish with the crispy dried shrimps and crispy shallots.
I add a spoon of sambal belacan I bought earlier. This sambal belacan comes in plastic container and must be kept in the freezer.

Note: Typically, for cooking rice, 1.5 cups of water is added to 1 cup of rice. For this recipe, the vegetables will release moisture, so the water added is one cup of water for 2 cups of rice. See my earlier posting on cooking rice.

This 4 minute video shows how to cook cabbage stuffed with rice and meat.

Another 7 minute version of cabbage rolls

This Taiwanese version of cabbage rice uses sesame oil to flavour the rice. Looks good!


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