Glutinous rice and soy bean sauce

Glutinous rice and soy bean sauce

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
110g glutinous rice
4-5 garlic cloves
2 tablespoons sugar
1 tablespoon oil
250g minced pork
1/2 teaspoon freshly ground black pepper
60ml chinese ground bean sauce
500ml chicken or pork stock
1 tablespoon fish sauce
2 teaspoons chinese chilli sauce
140g roasted peanuts, crushed

Method

  1. Put the rice and 1 litre water into a large heavy-based saucepan and bring to the boil. Reduce the heat to low, cover, and simmer for 20 minutes, then uncover and continue simmering, stirring occasionally, until all of the water has been absorbed.
  2. Crush the garlic with 1 teaspoon of the sugar. Heat the oil in a wok or large heavy-based frying pan over low heat. Add the garlic and cook until it starts to change colour. Add the pork and stir-fry over medium heat until it changes colour, then add the pepper and bean sauce and stir well to combine. Add the stock, remaining sugar and fish sauce, stir well and simmer for a further 1–2 minutes. Add the cooked rice and continue simmering for 5 minutes, stirring frequently. Remove from the heat, then stir in the chilli sauce and ground peanuts. Serve warm or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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