I can really eat a few bowls of this when garnish and serve with crispy fried shallot and cili padi from my garden. Yummy yummy ... This is a very common dish among Hokkien. While eating it, it makes me feel " home" as if I were years younger when mom used to prepare food for all of us . Heehee..........
I cook these dishes based on my own memory of the taste of each and every dish . After mom tasting it , that is when she will give me her comment whenever needed . Heehee. As such , I really do not have exact measurement for all the ingredients .
( Long Bean Rice ) Cai Dao Peng
3 cups Rice Grain
Water [ water enough o cook 3 cups of rice ]
20 Chinese Long Bean ( Cai Dao ) [ clean and cut into 2 1/2 cm length ]
20 buttons Chinese Black Mushroom [ soak and thinly slice ]
150g Pork [ cut into strips or bite sizes preferred ]
2 tbsp Oyster Sauce
2 tbsp Oyster Sauce
2 tbsp Light Soya Sauce
1 tbsp Dark Soya Sauce
2 shallots and 5 pips of garlic [ peel and chopped finely ]
Some Crispy Fried Dried Prawns or Anchovies for Garnishing
1/ Wash the rice grains , drain and set aside for later use.
2/ Fry mushroom over medium low heat in a sauce pan together with 1 tbsp of corm oil/olive oil until fragant . Lower heat and add in 1 tbsp of light soya sauce . Stif fry for further 2 min. Dish up and set aside for later use
3/ Heat up a wok and add in 2 tbsp of olive / corn oil [ anything that suits your preference ] . Sauté chopped garlic and shallot till fragrant. Add in pork stir fry till dry and brown. Add in long beans.
4/ Fry for another 5-6 minutes , add in rice grains . Add in light soya sauce and dark soya sauce . Stir to combine all ingredients before adding in mushroom . Stir fry for further 5-6 minutes before transferring the long bean rice to a rice cooker.
5/ Add in enough water for 3 cups of rice and cook in a rice cooker
6/ Serve immediately when its done , garnish with crispy fried shallot, dried prawns or anchovies [ own preference ]
Voila... Enjoy your dinner yeah !!!!!