First I would like to apologize for the long hiatus from blogging. I’ve been busy with my daily life, dealing with moving, home based business and also traveling. I guess after more than 10 years of blogging I slowing losing my momentous doing it. I mostly post my cooking on my Instagram now. You can follow me there if you want to. Anyway, here is a short update on a recipe I did some time ago. I made this dish with some left over steamed glutinous rice.
3 cups of cold cooked glutinous rice -
1 Chinese sausage – cut into small cubes
½ cup of BBQ pork/char siew
5 roasted chestnuts – skin removed
4 dried shitake mushrooms – soaked until soft and sliced thinly
2 shallots – slice thinly
1 clove garlic – chopped finely
2 spring onions – cut small
1 tbsp sauce
½ tbsp oyster sauce
1 tsp dark soy sauce
½ tsp sugar
½ tsp salt
A few dashes of white pepper
1. Heat up 1 tbsp of oil, stir fry shallot and garlic till fragrant and lightly brown. Add in the Chinese sausage. Stir fry till fragrant. Add in the BBQ pork, mushrooms and chestnuts. Continue to stir fry for another minute.
2. Add all the seasonings, 2-3 tbsp of water, follows by the rice. Continue to stir fry until the rice is well coated with the rest of the ingredients. The rice will be sticky so you might need to spatula to break them apart.
3. Once it is well combined, taste and check the seasoning to see if it needs more salt.
4. Add in the spring onions, give it a few toss and remove from the frying pan. Serve warm or at room temperature.