Cabbage Rice

Feeling lazy to come up with something elaborate, I thought of cooking cabbage rice. However, I couldn't locate Min's recipe which I have tried before. So I came up with my own version, which is not too bad at all. Another delicious variation of this one-pot-rice dish would be to use pieces of yam and snake beans in it.



Ingredients for rice:
2 rice-cooker cups rice
200 g cabbage, coarsely shredded
1 cup skinned and blanched peanuts
1 cloves garlic, finely chopped
2 tbsp light soy sauce
2 tbsp sweet soy sauce (kecap manis)
2 tbsp chinese cooking wine
1 tbsp oyster sauce
1 tsp ground white pepper

Topping:
2 lap cheong (dried chinese sausages), finely sliced
2 cloves garlic, finely sliced
5-6 dried shiitake mushrooms, soaked, sliced
handful of dried prawns, soaked, cleaned and well drained

Method:
Cook the rice in a rice cooker, with water level slightly above level 2. Add the sauces. Prepare the topping by stir frying the sausages. Add other dry topping ingredients, add a bit oil if the oil oozed ouf the sausage is not enough to fry the ingredients. Pour the well browned topping ingredients to the partially cooked rice. Served garnished with coriander leaves, spring onion, fried shallots. sliced red chillies and a dash of ground white pepper.

Serves 4