1Heat the oil in a wok and fry the shallots till they turn golden brown. Remove the shallots, drain and keep the oil in the wok.
2Add the garlic, mushrooms, Chinese sausage, dried shrimp, roast pork and peanuts. Stir-fry over high heat till fragrant.
3Add the drained glutinous rice and season with salt, pepper, sesame oil and light and dark soya sauce. Stir thoroughly so the rice takes on an even colour.
4Remove the rice from the wok and scoop it into a claypot.
5Heat up water in a steamer to a rapid boil. Place the claypot in the steamer, cover and steam the rice over high heat for 30 to 45 mins or until the rice is soft and tender.
6Garnish with fried shallots, spring onion and chilli.
Recipe: Chef Louis Tay/Swissotel Merchant Court / Photo: Lee Jia Wen/The Straits Times