Steamed Glutinous Rice

Everytime someone posted something I like on Facebook, it gets me wanting to cook them. And here it is steamed glutinous rice. Cooked this few times de but just didn't blog down the recipe each time.

The glutinous rice served with a quick curry chicken.

Ingredients:

• 2 cups of glutinous rice (I uses the thai one this time), soaked for 3hrs with cold water
• 4 tablespoon of finely chopped shallots
• 2 tablespoon of finely chopped garlic
• 2 pieces of lap cheong (waxed sausage), cut to small slices (roughly 0.5cm each) 
• 3 pieces of chinese dried mushroom, soaked and cut to small slices
• 1 big handful of dried shrimp, soaked and roughly chopped
• 1/8 teaspoon of five spice powder
• 1 tablespoon of oyster sauce
• 1/8 teaspoon of salt
• a big dash of pepper
• 4 tablespoon of oil
• a big handful of chopped spring onion for garnishing

Steps:

1. Heat up the oil and fry 1/2 tablespoon of the shallots. Once brown and crispy, set aside for garnishing.
2. Heat up some water in the steamer.
3. Then fry the lap cheong for about a 1min before adding in the  dried shrimps.
4. Stirring for another 1 min, add in the shallots. When they are about to brown, add in the garlic and mushroom.
5. Finally stir in the rice and seasoning. Cook for about 4-5mins.
6. Scoop the rice into a bowl and leave it to steam for about 20-30mins, depending to how soft you want the rice to be. My hubby likes it "al dente" so I had mine steamed bout 25mins.