Long Bean Cabbage Rice

Evey guy has a fav mum-in-law (MIL) dish. My hubby's fav MIL dish is Long Bean Cabbage Rice. Infact, my dad likes my mum's Long Bean Cabbage Rice too. 

I do not really have the recipe, you know, as the expert says ... it's all "agar-agar" (estimate). 

And i've made a big mistake in the recipe below ... i'm confuse over light vs dark soya sauce ...

i've used 1.5 tablespoon of light soya sauce instead of 2 teaspoon of light soya sauce & 1 tablespoon of dark sauce.

Impact, damn salty ;) Seriously, till now, i still dunno the diff, gonna check with mummy this evening ... 

m sure she would burst out laughing

Here's my "agar-agar" recipe

Ingredients

• 2 cups rice pre-soaked for 30 minutes
• A bunch of long beans (cut to 2 inch lengths)
• A pack of belly pork (try to get the 3-layered pork, blanched)
• Garlic (sliced thinly)
• 2 tablespoons of cooking oil
• 2 cup of water

Seasoning

• 4 teaspoons salt
• 1/2 teaspoon white pepper powder
• 2 teaspoon light soya sauce
• 1 tablespoon dark soya sauce
  

Method

I'm probably the only werido, i use a scissors (with both hands in gloves) to cut the belly pork into small pieces & blanched it with boiling water. 

Heat oil in wok and fry garlic till golden brown. 

Add cooked belly pork till beginning to brown. Add long beans, cabbage & follow by pre-soaked rice. Add seasoning and stir well for 1 minute.

Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker and wait for it to cook automatically.