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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.

                                           

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