The evening itself after work I went to Cold Storage in Ikano Power Center to do my shopping for raw ingredients. Since Ikano is the nearest to my office.
Ingredients
I followed exactly the instructions in the recipe, it turned out to be a total failure. The colour is not dark enough, no taste, and too watery… yiak…
yiak...
The second attempt… I decided not to soak the rice overnight (while the recipe instructed to soak overnight), and not to sprinkle so much water on the rice while steaming. More soy sauce and dark soy sauce needed to make it darker and tasty of course. It works!!! It was so good…
Wow... yummy...
The recipe is as below, modified from the original one:
Ingredients
· 300g glutinous rice
· 6 medium-size dried mushrooms (sliced before cook)
· 1 spring onion, chopped (garnish)
· 1 Chinese sausage (lap cheong)
· 40g of dried shrimp
· 2 to 3 cloves of garlic, chopped
· 1 tablespoon of oil
· 3 tablespoons of soy sauce
· 3 teaspoons dark/thick soy sauce
· Salt
· A dash of sesame oil
· Water
How to make Glutinous Rice
Note: Wash and soak the glutinous rice in cold water for 30 minutes. Also soak the mushroom until soft before sliced.
1. Heat the wok to medium heat and add one tablespoon of oil.
2. Add garlic and sauté until it is aromatic.
3. Add mushroom, dried shrimp and Chinese sausage. Stir for a minute.
4. Add in the glutinous rice and stir for another 2 minutes.
5. Add soy sauce and stir well. Then add in the sesame oil and salt (little bit)
6. Add dark soy sauce. Make sure that the rice is evenly coated with the sauce.
7. Turn off the heat and transfer it to a heat-proof container/bowl/tin. Add enough water to cover one quarter of the rice.
8. Cover and put in a steamer for 30 to 40 minutes. Check the rice at least a couple of time in between cooking to make sure that the rice is not too dry. Sprinkle some water by tablespoon if the rice gets too dry.
9. Garnish with spring onion and serve it up!
