Ingredients
- 250 g brown rice
- 5 dried mushrooms soaked overnight and cut into strips
- 3 Dried scallops soaked overnight
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 2 Chinese sausages boiled, removed casing, and sliced
- 1 duck liver sausage boiled, removed casing, and sliced
- 1 waxed duck thigh boiled and sliced
- 3 bok choy blanched
Sauce
- 4 medium sized shallots minced
- 1 clove garlic minced
- 1 tbsp premium sweet black sauce
- 1 1/2 tbsp light soy sauce
- 15 g brown sugar
- 1/2 tbsp sesame oil
- 1/2 tbsp hua tiao chiew
- 3/4 tbsp olive oil to fry
Instructions
Step 1- Prepare and cook the mushrooms and scallops
- In a small bowl, add the scallops, mushrooms, light soy sauce, and dark soy sauce. Mix well to combine.
- Heat up some oil in a frying pan and add the mushrooms, scallops, and sauce. Add a little water to bring out the flavour and stir fry for 2 minutes. Set aside.
Step 2 - Prepare the waxed ingredients
- Dry fry the sausages and waxed meat in a pan for 2 minutes to toast them. #Tip: you can skip this step but toasting the waxed meat makes a more aromatic dish!
Step 3 - Cook the sauce and the rice
- In a frying pan, add the olive oil, minced garlic and shallots. Fry until fragrant then add all the sauce ingredients with hua tiao chiew as the last ingredient. Mix well.
- Add the sauce, mushrooms, and scallops into the cooked brown rice and mix well.
- Place the sliced sausages and waxed meat on top of the rice and press cook mode on the rice cooker again.
- Once cooked, plate the Lup Mei Fan on a serving dish and garnish with the bok choy