There are a few things we grew up with, which we would never ever think of making ourselves. Singapore has every cuisine ready at your doorstep, it really did spoil us to the core. Now that we are away, we crave for those little delights that were so cheap to buy one would never think of making it themselves. Savory sticky rice is something we would have at Chinese restaurants with dim sum, usually wrapped in lotus leaf and steamed till fragrant. If not, it would be a version at the local coffee shop for breakfast.

This is unbelievably easy isn't it. From Chow Times:

The main ingredients for this dish are glutinous rice, chinese sausage, shitake mushrooms, dried shrimp, shallots and garlic. Suanne got this recipe originally from her younger sister. Here are the before and after preparation shots of the ingredients:

For serving of 4:
  • 4 chinese sausages, diced
  • 4 dried shiitake mushrooms, reconstitued, diced
  • a small handful of dried shrimps, soaked and chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
The above ingredients are just an estimates. You can always adjust the amount to your own preference.

Suanne starts off by frying all the ingredients until they are fragrant for about 5 minutes or so. You will know that it’s ready for the next step when you can, well, smell the fragrance of the ingredients.

The (uncooked) glutinous rice and the seasonings are then added in to the ingredients. Before this, the glutinous rice need to be soaked overnight. The seasonings consists of oyster sauce, light and dark soy. Suanne fries the rice together until the rice are well coated.

The glutinous rice are then transfered into a steamer. The steaming process will take about 40 minutes. Every 10 minutes, you stir the rice and add a few tablespoon of water. This is done so that you don’t get the sticky rice that is too soggy at the bottom and too dry at the top.

That’s it. It’s a simple dish to prepare and I think it’s a favourite with kids. To serve, you can add some chopped green onions and some fried shallots.

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