For a flavourful main dish, try this glutinous rice recipe which is a staple in most Hokkien families’ reunion dinner.
- 100 ml cooking oil
- 150 g shallots, peeled and sliced
- 10 g garlic, chopped
- 100 g dried shiitake mushrooms, soaked in warm water
- 2 Chinese sausages, sliced thinly
- 50 g dried shrimp, soaked in warm water
- 200 g roast pork
- 80 g peanuts
- 500 g white glutinous rice, soaked
- Salt to taste
- Pepper to taste
- 1 tsp sesame oil
- 1 tsp light soya sauce
- 3 tsps dark soya sauce
- 100 g spring onion, chopped
- 50 g red chilli, sliced (optional)
Heat 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.
Add the garlic, mushrooms, Chinese sausage, dried shrimp, roast pork and peanuts. Stir-fry over high heat till fragrant.
Add 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.
Remove the rice from the wok and scoop it into a claypot.
Heat 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.
Garnish with fried shallots, spring onion and chilli.
Recipe: Chef Louis Tay/Swissotel Merchant Court / Photo: Lee Jia Wen/The Straits Times