Ingredient and Portion
Flying The Singapore Flag High With Glutinuous Rice!
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Happy 46th Birthday, S’pore! It’s our National Day on Aug 9. This year, I decided to make a dish to show my love for my country. And of course, the best way is to show it through food. But why Glutinuous Rice? Well, this is a very popular food easily found in markets, coffee shops etc. It's one of the hot favourites for breakfast & tea breaks.
As S’pore is a multi-racial country, I wanted this Chinese dish to be enjoyed by all. Hence, I’ve left out my fave ingredient – Chinese Sausage as it contains pork, so that Muslims can also enjoy it. Something special this time, also my 1st, adding Hay Bee Hiam (Prawn Shrimp) to the Red portion of the flag.
As S’pore is a multi-racial country, I wanted this Chinese dish to be enjoyed by all. Hence, I’ve left out my fave ingredient – Chinese Sausage as it contains pork, so that Muslims can also enjoy it. Something special this time, also my 1st, adding Hay Bee Hiam (Prawn Shrimp) to the Red portion of the flag.
(Make 2 Flags):
150g Glutinuous rice
6 slices of Eryngii Mushroom
¼ cup Peanuts
3 Chinese mushrooms
20-30g Dried shrimps
2 tsp Hay Bee Hiam
1 tsp Oyster sauce
180ml water (90ml for each portion)
1 tsp Salt
½ tbsp Cooking oil
150g Glutinuous rice
6 slices of Eryngii Mushroom
¼ cup Peanuts
3 Chinese mushrooms
20-30g Dried shrimps
2 tsp Hay Bee Hiam
1 tsp Oyster sauce
180ml water (90ml for each portion)
1 tsp Salt
½ tbsp Cooking oil
Method
1) Soak rice in water for an hour. Soak shrimps & mushrooms in warm water till soft.
2) Remove stalk from mushrooms & dice into cubes. Marinade mushrooms with oyster sauce for about 15 mins.
3) Heat wok & fry mushroom, peanuts & shrimps till fragrant.
4) Drain rice & add to mixture. Fry for about 2mins. Add salt & stir well.
5) Transfer half of the rice into container & add water.
6) Add Hay Bee Hiam to remaining rice & mix well. Transfer rice to container & add water.
7) Steam rice for about 20mins. When rice is ready, cut each container of rice into half & transfer to 2 serving plates. Make sure you join the 2 colours well. Leave to cool.
Meanwhile, cut your mushrooms into stars & crescent & place over red flag. Happy Birthday, S’pore!
2) Remove stalk from mushrooms & dice into cubes. Marinade mushrooms with oyster sauce for about 15 mins.
3) Heat wok & fry mushroom, peanuts & shrimps till fragrant.
4) Drain rice & add to mixture. Fry for about 2mins. Add salt & stir well.
5) Transfer half of the rice into container & add water.
6) Add Hay Bee Hiam to remaining rice & mix well. Transfer rice to container & add water.
7) Steam rice for about 20mins. When rice is ready, cut each container of rice into half & transfer to 2 serving plates. Make sure you join the 2 colours well. Leave to cool.
Meanwhile, cut your mushrooms into stars & crescent & place over red flag. Happy Birthday, S’pore!
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