Glutinous rice!

I have an entire sack of glutinous rice and less than 10 days to finish….

End result, make it and give it to friends ! Lol.

I’m in a hurry so I’ll update how I made it later.

But here’s the basics

1) Wash till the water is clear than soak the glutinous rice for about half an hour.

2) Shed Some tears while chopping a ton of shallots

3)Boil a bag of some call it anchovies, I call it Ikan billis. About 2 cups worth? and top up a large pot of water to get the stock.

3b)You can (and should) also boil some chinese mushrooms (or shitake and don’t throw away the water) and marinade them in oyster sauce for a couple of hours.

4) The stock now is mostly a fish stock. I added a teaspoon of chicken knoll, (or u can use chicken broth and boil it down again… But it takes too long) and I added the mushroom stock/sauce? from the boiling of the mushrooms (it’s about 1/4 of the total stock or it’ll be too mushroomy)

5) Fry the shallots till crispy brown! in about half a cup of oil. DOn’t burn em!

6) Strain out the shallots and dab them dry so they’ll be crispy for garnishing later and keep the oil to fry the rest of the stuff.

7) Fry the marinated mushrooms in the onion oil for just a bit to get out the fragrance.

Add the rice with 3 Tbs of dark soy sauce and 3 Tbs of light soy sauce and stir fry till even.

9)Remove and loosely pack into a steming dish/bowl/whatever you can find…Take the stock and fill the steaming dish till the water level is flushed with the surface goes just above the rice.

And steam it for 40 mins.

10)Remove and let it cool

11)Scoop a portion, garnish with roasted salted peanuts, your favourite chilli sauces and spring onions!

YUM