Cabbage Rice Recipe

Cabbage Rice

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- 1 1/2 cups rice, washed
- 4 cabbage leaves, shredded thinly
- 200g pork belly (aka “sam cham bak“, 3-layered pork, 3层肉)
- 3 tbsp dried shrimps (aka “Hei Bi”)
- 4 dried scallops
- 1 tbsp chopped garlic
- water (to cook rice)
- 1 tsp salt

[serves 3-4]

How to make Cabbage Rice

1. Soak dried shrimps in water until soft. Discard water. Chop the soaked dried shrimps to fine bits, or use a grinder.
2. Soak dried scallops in water till soft. Discard water. Use fingers to separate scallop to thin shreds.
3. Slice the pork belly to thin slices, then cut each slice to thin shreds. If you want less fat, cut off the entire top layer of fat before slicing.
4. Heat wok over medium fire, add sliced pork to wok and stir fry till cooked.
5. Take out the cooked pork and set aside. Using the oil from cooking the oil (add more if needed), add the garlic and chopped  dried shrimps, dried scallop and fry till the dried shrimps is browned.
6. Return the previously cooked wok back to the wok and add salt, the washed rice and shredded cabbage. Mix till even.
7. Transfer contents of the wok to a rice cooker, add water (ratio of about 1 1/2 cups of water with every 1 cup of rice - this will vary with different cookers). Stir evenly before cooking

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