INGREDIENTS:

• 1 big head of preserved mustard green (Kiam Chye)
• (Rinse and soak for 10 minutes - cut thin shreds (use the stems only))
• 1 strip of cooked pork belly with skin
• 1 red chilli - cut shreds
• 1 slice of galangal ginger 
• 2 tbsp. chopped garlic
• 2 tbsp. garlic oil  (from Golden Circle Veg. oil)
• 1 tsp. sesame oil
• Sugar and pepper (to taste)
• 3/4 cup Water  
• A dash of Shaoxing wine 
• 3/4 tsp. chicken seasoning granules

 

COOKING DIRECTIONS:

1. Put the chopped Kiam Chye into the boiling water for 5min. Drain away the water and set aside.
2. In a heated wok, drizzle a bit of oil, add in the cooked pork belly and stir-fry till golden brown. Dish on the plate.
3. Put the drained Kiam Chye to stir fry in the hot pan without oil for 5 to 6 minutes or until is fairly dry.  Put aside and add in garlic oil.     
4. Add in the sliced galangal, garlic and red chilli into the wok.  Sauté until fragrant then add in the Kiam Chye and pork belly strip.  
5. Add in chicken seasoning and water (ensure to cover Kiam chye). Cover with lid to braise under medium-low heat. Braise the pork belly and Kiam chye until well cooked.          
6. Drizzle with Shaoxing wine and sesame oil.  Mix well and dish out to serve with Teochew porridge or steamed rice.

 

Plain Teochew Porridge (Mui)

INGREDIENTS:

• 1 cup Royal Umbrella Thai Hom Mali Rice    
• 1800ml water*

 

COOKING DIRECTIONS:

1. Rinse the rice and set it aside.
2. Bring water to a boil. Add rice.
3. Continue to boil over medium high heat. After boiling for about 15-20 minutes, turn off fire.

 

*Note:

When the water turns slightly starchy, the porridge is ready.  The rice grains will continue to absorb water and porridge turns thicken even after fire has turned off. Do not let the porridge rest for too long unless you prefer it thicker, cooler and softer texture.

 

CHEF TIPS:

 *The ratio of water to rice changes with the amount of rice being cooked. 

Here's a rough guide from Chef Lisa:

• ½ cup rice – 4 cups water (1000 ml)
• ¾ cup rice – 51/4 cup water (1,280 m) 
• 1 cup rice – 63/4 cup water (1,800 ml)
• 1¼ cup rice – 73/4 cups water (1,950 ml)