Dim Sums are never easy to make. Healthy dim sums are even harder to create, if they ever exist. Seriously… why bother?
- Glutinous rice: 1/2 kg, soaked in water overnight, drained
- Corn oil: 3 Tbsp
- Shallots: 50g, thinly sliced
- Dried shrimps: 50g, soaked till soft, drained
- Scallops: 25g, soaked till soft, drained
- Light soya sauce: 2 tbsp
- Sesame oil: 2 Tbsp
- Oyster sauce: 2 Tbsp
- Sugar: 2 Tbsp
- Salt: 1 tsp
- Pepper: 1/2 tsp
- Water: 100ml
- Roasted peanuts: 50g
- Scallion: 2 stalks, chopped
- Red chilli: 2, chopped
- Add oil to heated wok. Fry the shallots till golden brown.
- Add shrimp, mushroom and scallops. Stir-fry for 5 min.
- Add soya sauce, sesame oil, oyster sauce, sugar, salt, pepper and mix well.
- Add rice and stir-fry for 5 min.
- Add water and cook for 2 min.
- Transfer rice to a container and steam for 30 min.
- Top with peanuts, scallions and chilli. Serve hot.
- For added fragrance, use the water from the soaking of dried shrimps and scallops to cook the rice in step (5).
- Add as much peanuts, chilli, scallops and shallots as you like!
- If the rice slipped your mind the previous night, soaking it for just an hour or so should do the trick.
- Get the ready-made fried shallots to save yourself the tears from the peeling and chopping. They taste just as nice as freshly fried ones.
- This is a Sunday Times ‘Taste’ Recipe, adapted from Madam Loo Siew Fong’s published recipe. She used olive oil for the recipe; I didn’t…
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4 – 6 persons