Ingredients Jump to Instructions ↓

  1. 2 cups rice pre-soaked for 30 minutes (measured using the cup that comes with your rice cooker)

  2. About 400 grammes of chinese cabbage (shredded roughly)

  3. 400 grammes of belly pork (try to get the 3-layered pork. Remove skin)

  4. 5 to 8 pieces dried chinese mushrooms (pre-soaked till soft. Remove from water and cut to slivers but retain water for later use)

  5. 50 grammes of dried prawns / shrimps (pre-soaked for 5 minutes. Remove from water but retain water for later use)

  6. 3 to 5 lap cheong (remove skin and slice thinly diagonally)

  7. 5 cloves shallots (sliced thinly)

  8. 2 tablespoons of cooking oil (preferably palm oil)

  9. 3 bowls of water

  10. Seasoning

  11. 4 teaspoons salt

  12. 1/2 teaspoon white pepper powder

  13. 2 teaspoon light soya sauce

  14. 2 tablespoon dark soya sauce

  15. A pinch of msg

Instructions Jump to Ingredients ↑

  1. Bring water to boil. Add belly pork and let it boil till cooked. Remove pork. Cut into small pieces.

  2. Heat oil in wok and fry shallots till golden brown. Remove fried shallots.

  3. With remaining oil in wok, fry the cooked belly pork till beginning to brown. Remove pork. With remaining oil, fry the dried prawns and chinese mushrooms for 1 minute till fragrant. Add cabbage and put back the pork into the wok and continue to stir fry for 1 more minute. Add seasoning and a little bit of water (used to soak mushrooms / dried prawns) to keep it moist.

  4. Add pre-soaked rice into the ingredients and stir well for 1 minute.

  5. Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker. Check occasionally for water to dry out from the upper layer of the rice. Once that happens, place lap cheong on top of the rice, cover lid and wait for rice to cook completely.

  6. Sprinkle fried shallots over rice before serving.


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