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Steamed Cabbage Rice With Shrimp Paste, Pomfret & Pork Belly
28 Jan 2021Share Video:
Serve up a nice and warm cabbage rice dish with a delicious mix of ingredients specially curated by Chef Eric! Get ready to prepare excess to cater to second servings from your guests.
Serves: 4
Ingredients 300g Meadows Thai Hom Mali Rice, washed and drained 500ml Water 8tbsp Oil 2 Eggs 2cloves Garlic, chopped 200g Cabbage, diced into 1cm pieces 1tbsp Shrimp Paste Sauce ½tsp White Pepper Powder 100g Luncheon Meat, cut into 1cm cubes and fried 1pc Lotus Leaf, blanched in hot water and cleaned.
Garnish 2stalks Spring Onions, finely sliced lengthways
Preparation Method 1. Cook rice with water in rice cooker or by steaming. Allow rice to cool slightly before fluffing it up. 2. Heat oil in wok, scramble eggs till foamy, add garlic and cook till fragrant. Add the cabbage and rice, fry till well mixed. Season the rice with shrimp paste sauce and pepper powder. Toss evenly. 3. Add luncheon meat to the fried rice and mix well. Transfer fried rice to a steaming basket lined with lotus leaf. 4. Marinate fish fillets with salt, sugar, sesame oil and cornstarch. Add water and mix well to form a thin coating around the fish. 5. Marinate pork shabu slices with shrimp paste, red beancurd, sugar, sesame oil, Shaoxing wine and cornstarch. 6. Arrange the marinated fish and pork shabu over the fried rice. Sprinkle on the sliced ginger. Steam rice over high heat for 7 mins. 7. Serve steamed rice garnish with spring onions.