Sunday, February 6, 2011

1 DISH MEAL - Mustard Cabbage Rice 芥菜香饭

Mustard Cabbage 芥菜, Chinese Mushrooms, Dry prawns and Lap Cheong (I used Kwai Fah Yoke 桂花肉)

Here is the recipe

2 measuring cups of rice - washed and drained ( I used brown rice)
200g long mustard cabbage washed and coarsely chopped
3-4 chinese mushroom, soaked and diced
2 -3 Lap Cheong or Kwai Fah yoke (as shown in photo) - chopped
50 gms of dried, soaked and drained
2 tbsp oil
1 tbsp chopped garlic
2 shallots, sliced
500ml fresh chicken stock or water
1 1/2 tbsp of shao shine wine

1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sugar

  1. Heat oil in work, fry the dry prawns till the prawns start 'jumping' add in the garlic, shallots and fry till lightly brown and fragrant.
  2. Add the mushroom and lap cheong, mix well.
  3. Put in rice, long mustard cabbage and seasoning. toss for 2 minutes then remove all the ingredients to a rice cooker.
  4. Pour in chicken stock or water. Let the rice cook until done. Add in 1 1/2 tbsp of shao shine wine.
  5. Allow the rice to stand for 10-15 minutes, mix well before dishing out to serve.
  1. You may substitute the Lap cheong or Kwai fah yoke with any other meat of your choice, marinate the meat with some salt, sugar , pepper, sesame oil, light soy sauce and a bit of cornflour for 1/2 hr.
  2. Use the long type of mustard cabbage as shown in the photo


  1. Christine, my sister-in-law loves this dish, but instead of mixing the vegetable into the rice, she put them on top of the rice before cooking. Goes really good with sambal belachan.

  2. The Wanderer ~ That is another way to prepare. Good! Goes with best sambal belachan! Hmmm.... Yum, yum!