Glutinuous rice

Today, I suddenly felt like doing some cooking. So, I made glutinous rice and at the same time, taught Vicky how to make it since she loves to eat it.

First, I prepare the ingredients by cutting them up and soaking them in water. I soaked the glutinous rice, cut the shallots, dried mushrooms, soak the dried shrimp which I cut into small pieces after that, stand by the 2 cans of peanuts which can be bought in supermarkets, and retain the mushroom water to use later.



I also add roast pork in it. So,I sliced it thinly to add later. You can also use the "three-layer" pork instead of roast pork.



After all the preparation, I start the fire to my wok, add oil and fry the shallots first. Then I add the dried shrimps and the roast pork. I feel as if I am cooking fried rice where I just throw everything in. Then I start throwing in the dried mushrooms. You can also add dried scallops which I added a little.

After all the ingredients are thrown in, I then drain the water from the glutinuous rice and throw the rice into the wok with ingredients and fry. Then I add the canned peanuts and the seasonings-soya sauce, salt, sesame oil, dark soya sauce. I didnt add sugar because I used the gravy from the peanut can. Its sweet already.

After frying for a while and mixing it well, I off the fire and transfer everything to my rice cooker. Traditionally, I should be steamed in the wok, but I wanted it fast, so I use the rice cooker instead.

After the rice is cooked, I just top it off with spring onions and fried shallots.

Here is the outcome of my glutinuous rice.


If you want it to look "prettier", you can slice chilli and garnish it even more.

I do not know how much quantity for the ingredients as my mum has always taught me from young that cooking is by "feel" and "agar-ation".