My Recipes
Mustard Green Pork Rice
It is my all-time favourite comfort food.
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How old were you when you started cooking? I was about 15 when I baked my first cake from premixes.
Personal wish related to cooking: I wish to be able to bake and cook more often for my family and loved ones. It brings great joy to me to see them enjoy what I have
Cynthia Lim , The chef who cooks with love
Ingredients
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2 cups uncooked rice
2 bunch mustard greens, washed and cut into bite-size
8 cloves garlic, minced
¼ pc ginger, thinly sliced
30g dried shrimps, soaked in hot water to soften and drained
1 slab pork belly, marinated with 2 tsp light soya sauce and 1 tsp sesame oil, sliced into bite-size
30g dried mushrooms, soak in hot water to soften, drained and sliced
2 tbs soya sauce
1 tbs oil
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Optional (To drizzle on top of cooked rice)
1 tbs soya sauce
2 tbs sesame oil
Methods
- Wash the rice twice and drain well.
- Heat up wok. Add sesame oil.
- Saute ginger till fragrant.
- Add garlic and saute.
- Add dried shrimps and saute.
- Add mushrooms and saute till fragrant.
- Add pork belly and stir-fry till pork belly is half cooked.
- Add in rice.
- Add in soya sauce and stir well.
- Add in mustard greens. Stir well.
- Scoop mixture into rice cooker and cover with sufficient water.
- Cook as per instructions on rice cooker.
- Ready and serve.
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