Pre-soak shitake mushrooms, dried shrimps and dried scallops in water for 15 minutes. Cut them up into small bits and dump into rice cooker with glutinous rice, thinly sliced chinese sausages, enough water, salt, white pepper and oyster sauce. Serve hot with sambal chili and garnished with fried shallots.
Spicy Bee Hoon Belacan Stir Fried
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