Steam Thai Rice

with Chinese sausages and mushroom

Recipe courtesy of Chef Forest Leong

Portion For : 4 serving

INGREDIENTS :

Royal Umbrella Thai Hom Mali Rice (rinse) - 3 cups 
Chinese Sausage (poach & sliced) - 150g
Dried Mushroom (soak to soften) - 50g
Ginger (peel & sliced) - 2~3 pcs
Water - 3 cups

SEASONING :

Cooking Oil - 60 ml
Dark Soy Sauce - ½ tbsp.
Light Soy Sauce - 1 tbsp.

Chili Sauce Recipe:

Red Chili - 100g
Garlic - 40g
Ginger - 50g
Sugar - 60g
Salt - 2 tbsp
White Vinegar - 80 ml

To do:

Boil vinegar, sugar and salt for few minutes. Let it cool, blend chili, garlic, ginger together then add the vinegar solution

METHOD OF PREPARATION

1. Heat up wok, add oil & ginger then stir fry until fragrant. 
2. Add mushroom, Chinese sausages and seasoning. 
3. Place the rinse rice in rice cooker topping with fried mushroom & Chinese sausages 
4. Add water and stir fry slightly then turn on the rice cooker. 
5. Upon cooked, serve with chili sauce.