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| Guah Chye |
Ingredients:
- Sesame oil, as needed
- 6 shallots, finely diced
- 2 slices pork belly, cut into small pieces
- 1 lap cheong (Chinese sausage), sliced thinly
- 0.5 cup hae bee (dried shrimp)
- 2-3 bunches guah chai leaves (torn into 2 inch wide pieces)
- 3 cups raw jasmine rice, washed and drained in a sieve
- 1 Tablespoon light soy sauce or to taste
- 1 Tablespoon dark soy sauce or to taste
- Salt & pepper to taste
- 1 Tablespoon butter
- 2.5 cups water
Method:
In a large wok over high heat, fry the shallots in 2
teaspoons of sesame oil, when it is fragrant and soft, remove the shallots.
Add ½ tablespoon sesame oil and fry the pork belly and lap
chiong until they are cooked. Remove and put them on a plate.
Using the same wok, fry the hae bee for a few minutes until fragrant, then remove.
Fry the guah chai
for a minute and remove any extra liquid in the wok.
Add the rice kernels into the wok with the vegetables. Then
add all the other ingredients and stir to combine. Add light soy sauce, dark
soy sauce, salt & pepper and butter and stir to combine.
Add all the ingredients in a rice cooker with 2.5 cups of
water. Cook it for 20 to 30 minutes until the rice is cooked. When done, stir the rice with all the ingredients with
chopsticks to mix well.
