Recommended Cookware:
-
Round Casserole 20cm
Ingredients:
- 300 g Jasmine Rice
- 300 ml Water
- 300 g Pork Ribs (chopped into 2 to 3cm pieces)
- 3 cloves Garlic
- 1 tbsp Fermented Black Beans
- 1 Bird’s Rye Chili
- Dash of Light Soy Sauce
- Pinch of Salt
- Pinch of Sugar
- Pinch of Caltrop Starch
- 1 tbsp Cooking Oil
- 1. Put rice into the casserole. Rinse and drain well. Add 300 ml of water. Make sure the rice is flat on the surface by smoothing it with your hand.
- 2. Rinse the pork ribs and drain well. Set aside. Finely chop garlic, fermented black beans and bird’s eye chilli. Add them to the pork ribs together with the seasoning. Mix well. Arrange the mixture evenly over the rice.
- 3. Cover the lid. Bring to the boil over medium heat. Then turn to low heat and cook for 10 minutes. Turn the heat up to medium again and cook for 1 minute. Turn off the heat and leave it with the lid on for 10 minutes. Serve. Optionally, sprinkle with finely chopped spring onion and soy sauce for steamed fish before serving.
- Traditional rice cooker is heated on the bottom only whereas cast iron pots conduct heat in all directions. The rice is heated on all sides so that it tends to retain a lovely chew after cooked and each grain is separable from another.