Glutinous rice with pork belly dried prawns and mushrooms

Ingredients (serves 8 to 10):
500g FairPrice glutinous rice
100g dried prawns
12 dried mushrooms
2 cloves garlic, chopped
500g pork belly, sliced into thin strips
10 tbsp canola oil
6 tbsp dark soy sauce
3 tbsp light soy sauce
Pepper to taste

Method:
1. Soak the glutinous rice in a bowl of water overnight. Drain.
2. Place the rice in a steamer and steam for about 40 minutes, or until soft.
3. In separate bowls, soak the mushroom and dried prawns in hot water for 10 minutes. Drain.
4. Discard the mushroom stems and slice the caps. Roughly chop the dried prawns.
5. Heat the oil in a wok and fry garlic and pork belly for 3 minutes.
6. Add the mushrooms and dried prawns and fry for another 3 minutes.
7. Add the light and dark soy sauces and fry till the ingredients are well cooked, about 4 minutes. Set aside.
8. When the rice is steamed, transfer it to the wok and mix it well with the rest of the ingredients.
9. Then return it all to the steamer (do this in two batches if your steamer is small) and steam for a further 10 minutes.
10. Serve garnished with chopped chillies, spring onions, coriander or fried onions.

Tips:
Recipe uses FairPrice glutinous rice ($5.15 for 2.5kg) available at all FairPrice supermarkets.

This dish usually consists of steamed glutinous rice, soy sauce, Chinese sausages, slices of pork, dried mushrooms and dried prawns or scallops — it all depends on your preference.

Recipe source: Today newspaper (21 Aug 2008)