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Monday, 7 October 2013



300g pulut - soaked 4 hours & drained

4 shallots - chredded
2 Tbsp cooking oil

150g char siew - cut into cubes
25g dried shrimps - soaked to soften & drained
4 shitake mushrooms - soaked to soften & shredded

Seasoning: combine all
1 Tbsp oyster sauce
1 Tbsp soya sauce
1 tsp dark soya sauce
1/4 tsp pepper
1/4 tsp 5 spice powder

salt to taste
120g water

1) Heat oil in a pan & fry shallots until fragrant
2) add dried shrimps, char siew & mushroom & seasoning
3) fry until fragrant & dish out 1/2 for topping
4) pour drained pulut into the pan to fry, add salt to taste
5) bring the whole lot to a steaming pan, water & mix well
6) add topping & steam on HIGH for 30min until well cooked
7) serve with chopped spring onions and shredded egg

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