Cebu-style steamed rice layers egg fried rice with a glossy pork and prawn topping.
55 minutes · Serves 6
Ingredients for Cebu Style Steamed Rice
500 g pork shoulder, thinly sliced
15 prawns, shelled
3/4 cup green peas, fresh or frozen
3 tablespoons soy sauce
3 tablespoons Chinese cooking wine
2 tablespoons tapioca starch
1/2 teaspoon baking powder
1/2 cup corn flour
2 cups chicken stock
1/2 cup water
2 teaspoons sesame oil
2 shallots, finely chopped
4 cloves garlic, minced
1 teaspoon minced garlic
6 cups cooked rice
2 eggs, beaten
2 tablespoons oil
Salt, to taste
How to cook Cebu Style Steamed Rice
1.Tenderize pork, season with salt and baking powder, and marinate 15 minutes; coat lightly in corn flour and deep-fry over medium heat for 2 minutes until golden.
2.Sauté shallots and both garlic additions in oil. Add wine, soy sauce, and stock; boil, add pork, and cook 5 minutes.
3.Stir water with tapioca starch; add prawns, peas, and slurry, then boil 3 minutes until thick. Finish with sesame oil and salt.
4.Stir-fry rice and salt in hot oil for 1 minute; scramble eggs in a center well and mix through. Pack into bowls, top with sauce, and steam on high 7 to 10 minutes.
