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Cabbage Rice

   

Cabbage Rice

This is another yummy one-dish meal I learnt from my mum.  It is very easy and after partially cooking the contents in a wok, you can transfer everything to a rice cooker. I don’t usually like to eat cabbage but when shredded finely this way, it’s really delicious and easy to eat.

Ingredients
(Serves 4)

- 2 cups rice, washed
- 4 cabbage leaves, shredded thinly
- 200g pork belly (aka “sam cham bak“, 3-layered pork, 3层肉)
- 3 tbsp dried shrimps (aka “Hei Bi” )
- 4 dried scallops
- 1 tbsp chopped garlic
- water (to cook rice)
- sea salt

Cabbage Rice Ingredients
Directions

1. Soak dried shrimps in water until soft. Discard water. Chop the soaked dried shrimps to fine bits, or use a grinder.
2. Soak dried scallops in water till soft. Discard water. Use fingers to separate scallop to thin shreds. Reserve the water used to soak the scallops.
3. Slice the pork belly to thin slices, then cut each slice to thin shreds. If you want less fat, cut off the entire top layer of fat before slicing.
4. Heat wok over medium fire, add sliced pork to wok and stir fry till cooked.
5. Take out the cooked pork and set aside. Using the oil from cooking the pork belly (add more if needed), add the garlic and chopped dried shrimps, dried scallop shreds and fry until the dried shrimps are browned.
6. Return the previously cooked pork belly back to the wok and add salt, washed rice and shredded cabbage. Mix until even.
7. Transfer contents of the wok to a rice cooker, add water to cook rice, using some of the water used to soak the scallops. Stir evenly before cooking.

                                           

Leave a Comment





30 Responses to “Cabbage Rice”

  1. reena — August 1, 2009 @ 5:15 pm

    I learnt this dish from my mom too ;) Are you hokkien?

    Reply

  2. Joo — November 26, 2009 @ 12:39 am

    Used to cook it like you do (with mushrooms added but no dried scallops) but nowadays i like to substitute the pork with roasted park (烧肉). The smell from the rice cooker as the rice cooks really makes me drool!

    Reply

    • wiffy replied: — November 26th, 2009 @ 9:55 am

      It’s a good idea to use roasted pork, the aroma is really good. Sometimes I use leftover 烧肉/char siu for fried rice and it’s so yummy.

      Reply

  3. henry c — March 16, 2010 @ 2:03 am

    :up: its really yummy dish that i urge every1 shld try it especially u r hokkien. i like my cabbage rice with lots of cabbage, hei bi, roasted pork n not forgetting DRIED OYSTER. its really ez.. fry some shallot in rice cooker, damp everything in n add water. a bit of light soy n pepper for seasoning. :up:

    Reply

    • wiffy replied: — March 20th, 2010 @ 12:29 pm

      Hi henry, I have never added dried oysters, I am going to try it next time. Thanks for sharing!

      Reply

  4. quraishah — April 22, 2010 @ 4:32 pm

    Hi Wiffy

    Even the teochew(s) cook this dish. It reminds me of my grandma’s cabbage rice. I’m gonna try cooking it.:D

    NoobCook Fan

    Reply

  5. Samantha — May 14, 2010 @ 11:32 pm

    Hi Wiffy!

    this sounds absolutely yummy n i must try it soon. Just to clarify point no 6

    “6. Return the previously cooked wok back to the wok and add salt, the washed rice and shredded cabbage. Mix till even.”

    I think u meant putting the pork belly back to the wok w the washed rice?

    I tried the oyster sauce boy choy today n hubby loved it! Super yum n healthy! So thanks again for making me a better cook than i dreamed i could ever be.

    Reply

    • wiffy replied: — May 15th, 2010 @ 5:41 pm

      Hi Samantha, thanks for your kind words, glad your hubby like the veg.

      oh dear there’s a typo, thanks for pointing out to me. Yes I meant the cooked pork belly. Hope your family likes this recipe too :)

      Reply

      • samantha replied: — May 17th, 2010 @ 5:51 pm

        i am actually trying out this cabbage rice out tonite!! :D

        Sure it will be absolutely fantabulous lo as all your other recipes!

        Thanks again!

  6. Clarisse — April 14, 2011 @ 1:27 pm

    How long does it take for the shrimps and scallops to soften? I’m an extreme noob cook!! Thanks~ =)

    Reply

    • wiffy replied: — April 14th, 2011 @ 2:19 pm

      Hi Clarisse, I think about 15 mins if you use hot water.

      Reply

  7. Jun — September 30, 2011 @ 9:29 am

    My hokkien grandma used to make this dish and it was my FAVOURITE. We called it in hokkien kiam peng. And instead of dried scallops she put dried mushrooms and lup cheong instead :D

    i’m going to try this tomorrow!

    thanks! J

    Reply

  8. grace — October 12, 2011 @ 3:08 pm

    how about adding a little salted fish instead of salt? do you think the taste will go well?

    Reply

  9. koko51sg — August 15, 2012 @ 4:21 pm

    One of my favorite dish. If you add chinese mushrooms, the smell is heavenly for this dish.

    Reply

  10. Yen — February 25, 2013 @ 7:57 pm

    I just tried this out, tastes great! :) substituted pork belly with leftover cny bak kwa. Thanks for sharing this recipe!

    Reply

    • wiffy replied: — February 26th, 2013 @ 12:39 pm

      great idea to use leftover bak kwa for that! sounds yummy :)

      Reply

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