Long Bean Rice

75cbe592 013e 4c04 aadb 9956109c3504

The Ingredients:

  • 300 g pork belly, skinless, cut in slices
  • 1 ½ tsp Simply Natural Premium Himalayan Rock Salt
  • ½ tsp Simply Natural Organic Cold Pressed Sesame Oil
  • 2 pinch Simply Organic White Pepper
  • 50 g dried shrimp, rinsed
  • 30 g Simply Natural High Oleic Organic Sunflower Oil
  • 6 Simply Organic Brown Shiitake Mushroom, soaked to soften, stems removed and cut in slices
  • 3 Simply Organic Morado Garlic
  • 30 g Simply Organic Carrot, cut in small chunks
  • 300 g Simply Organic Long Bean, cut in 5 cm length
  • 350 g Basmati rice, rinsed
  • 30 g light soy sauce
  • 20 g Chinese rice wine (Shaoxing Hua Tiao)
  • 10 g oyster sauce
  • 450 g water

Methods

  1. Place a large bowl on a mixing bowl lid, weigh in pork belly. Add ½ tsp salt, ½ tsp sesame oil and1 pinch white pepper powder. Mix and set aside.
  2. Place dried shrimp in a mixing bowl, chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
  3. Add cooking oil and mushroom slices, sauté 5 min/120°C//speed 1.
  4. Add marinated pork belly, sauté 11 min/120°C//speed 1.Transfer dried shrimp, mushroom and pork belly to a bowl and set aside. Leaving excess oil in the mixing bowl.
  5. Add garlic cloves to the mixing bowl, chop3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  6. Add carrots and long bean, sauté 6 min/120°C/speed 1. Transfer to a bowl and set aside.
  7. Place rice, reserved dried shrimp, reserved mushroom and reserved pork belly, 1 tsp salt, light soy sauce, rice wine, oyster sauce,1 pinch white pepper powder and rice, cook 5 min/100°C//speed Stirring. Then, start Rice Cooker. Let stand for 10 minutes.
  8. Add reserved garlic cloves, carrots and long beans to the mixing bowl, mix well with spatula. Transfer to a serving bowl and serve warm. 
  1. Marinate pork belly with ½ tsp salt, ½ tsp sesame oil and1 pinch white pepper powder. Mix well and set aside. 
  2. Chop dried shrimp and set aside. 
  3. In a frying pan, add cooking oil and sauté mushroom slices and chopped dried shrimp. 
  4. Add marinated pork belly and sauté for 11 minutes. Transfer dried shrimp, mushroom and pork belly to a bowl and set aside. Leaving excess oil in the frying pan. 
  5. Chop the garlic cloves and sauté with carrot and long bean. Set aside.
  6. Place rice, reserved dried shrimp, reserved mushroom and reserved pork belly in a frying pan and sauté with 1 tsp salt, light soy sauce, rice wine, oyster sauce,1 pinch white pepper powder until fragrant. 
  7. Put all ingredients and water in the rice cooker and cook accordingly. Serve hot. 

THE INGREDIENTS

Leave a Reply

Your email address will not be published.

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.