GLUTINOUS RICE

Recipe from Sandra Hee’s mother, Madam Teo Hong Kiew Serves 12 Prep Time 30 minutes Cooking Time 1 hour 10 minutes

2 pieces of lotus leaves

500g glutinous rice

250g pork belly

2 Chinese sausages

5-6 pieces of mushrooms, soaked and sliced into thin slices

25g dried prawns, soaked to soften

30ml of oil left over from frying pork belly 60g shallots, peeled and finely chopped

30g garlic, peeled and finely chopped

sauce

40ml light soya sauce 20ml dark soya sauce 20ml oyster sauce

20ml sesame oil

10g sugar

A pinch of salt

Half a rice bowl of water

• Soak lotus leaves in a sink or big basin with water until it softens. This usually takes about 20-30 minutes. Then transfer the leaves to a pot of boiling water. Put a plate on the leaves to keep the leaves down. Let it boil for 10 minutes. Remove and drain.

• Wash rice. Soak rice in water for 20mins. Remove and drain.

• Blanche pork belly with boiling water for 20 minutes. Remove and Drain. Cut into 0.5cm slices. Deep fry pork belly until golden brown. Set aside.

• Fry Chinese sausages. Cut into thin slices. Set aside.

• Sauté dried prawns with leftover oil and fry for 5 minutes.

• Add mushrooms and fry for 5 minutes.

• Add pork belly and Chinese sausages and fry for 5 minutes

• Transfer to a bowl and set aside.

• Heat up 2 tsp sesame oil and add glutinous rice and fry for 2 minutes.

• Add the combined sauces and fry for 2 minutes, or until well mixed.

• Transfer to a bowl and bring it to steam for 20mins.

• Stir lightly and transfer to the lotus leave. Double wrap with 2 layers of lotus leaves. Steam for another 30 minutes.

• Cut open and garnish the top with fried shallots , spring onions and red chillies (optional), and serve.