●Thai jasmine rice
●pork short ribs
● Chinese preserved vegetable (mei gan cai)
●Red chili pepper
●Light soy sauce
●Dark soy sauce
1.Wash the rice. Cook the rice using the claypot.
2.Make pork rib marinade by mixing light soy sauce, oyster sauce, sugar, corn starch, and a little bit of preserved vegetable (see step 5 for how to prepare the preserved vegetable). Marinate the ribs with the sauce for 20 minutes.
3.Dice all other ingredients into small pieces (garlic, scallion, red chili pepper, cilantro). Pan fry the crushed garlic until fragrant, and set aside for later. Tip: soak the crushed garlic in water before pan-frying to avoid overcooking.
4.Make the sauce for the claypot rice: mix light soy sauce, dark soy sauce, sugar, and sesame oil.
5.Soak the preserved vegetable for 2 hours in advance. Wash the vegetable and drain thoroughly. Chop up the vegetable into small pieces. Use half of it for rib marinade, and the other half is added onto the ribs later on.
6.When the rice is cooked till the water is bubbling, place marinated ribs on top of the rice, close the lid, and cook on low heat.
7.Cook for about 12 minutes. By then, all the water in the rice should have been gone, and you can hear a subtle “hissing” sound. At this point, add all the other ingredients (garlic, scallion, red chili peppers, cilantro) into the claypot, close the lid and cook for 20 seconds. Voila! The dish is done.
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