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| Filipino Steamed Rice, Cebu Style |
"One of my early life favorites from my fatherland, Cebu City, inside the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the impact of a steamed dish like what they do in dim sum restaurants. I for my part assume it tastes just best with out steaming."
Ingredients :
- 1 pound beef belly, cut into three/four-inch cubes
- For Marinade:
- 2 teaspoons Chinese cooking wine
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- half of teaspoon sesame oil
- 1/four teaspoon salt
- 1 pinch floor black pepper
- For Pork and Shrimp Stew:
- 1 teaspoon vegetable oil
- 1 tablespoon minced garlic
- 1/2 tablespoon fried shallots (optionally available)
- 3 cups water
- 1 tablespoon light soy sauce, or to flavor
- 1/four teaspoon dark soy sauce
- 1/four pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon cornstarch
- three tablespoons water
- 2 tablespoons frozen peas
- For Garlic Fried Rice:
- 2 tablespoons vegetable oil
- 2 tablespoons minced garlic
- 2 cups cooked jasmine rice, cooled, or extra to taste
- 1 teaspoon oyster sauce
- 1 teaspoon light soy sauce
- three drops sesame oil, or to taste
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 1H15M |
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- Mix beef stomach with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at the least 20 mins.
- Heat vegetable oil in a pot over medium-excessive heat. Add garlic and shallots; cook dinner and stir till aromatic, about 1 minute. Add the red meat pieces; fry till browned, approximately 6 mins. Pour in water, light soy sauce, and darkish soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook till red meat becomes gentle and water is reduced by way of half of, about half-hour.
- Cut shrimp into 3/four-inch portions. Mix cornstarch and water together in a bowl.
- Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes shade, about 2 mins. Quickly stir inside the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
- Heat oil in a wok over medium-excessive heat. Saute garlic until fragrant, about 1 minute. Increase warmness to high. Add rice; cook, breaking up the rice with a spatula, until loosened, three to five minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about three minutes. Add last sesame oil.
- Divide fried rice among 3 or four bowls. Portion the pork and shrimp stew equally over the rice.
Notes :
- Use any cut of beef you want, ideally something with precise lean meat plus a few fat, which include collar butt.
- You can use white pepper powder in place of black pepper, if preferred.
- You can replacement a pinch of sugar for the dark soy sauce.
- It is critical now not to over-season the rice, as you don't want the taste of rice overpowering the stew; over-seasoning may also make this dish too salty also.
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