KUA CHAI KIAM PENG(电饭锅芥菜饭)

This kua chai kiam peng was so good. I was busy eating straight away and had forgotten to take the video to show you the rice on the plate.
We have here some sio bak or roast pork, dried prawns soaked in water until soft, 8 shallots thinly sliced and 1 kua chai or mustard greens.
Separate the leaves from the stems and cut them into smaller pieces.
This is 3 cups of rice. Wash the rice and soak it for 1 hour. Drain away the water just before cooking.
This is 2 slices of ginger cut into strips.
We start by frying the ginger. Fry briefly and add the sio bak.
Let it fry on one side and then turn to fry the other side.
When it is brown and fragrant like this, remove and set it aside.
Leave the ginger behind.
Add about 1 tablespoon of oil if it is too dry.
Add the stem of the mustard greens and fry for about 2 minutes.
Add the leaves after 2 minutes.
Remove when the mustard greens are cooked down like this.
We will next fry the dried prawns.
Fry for 1 minute and add the shallots.
When the shallots are translucent, add one tablespoon of oyster sauce
and one teaspoon of dark sauce for colour.
Do not add too much oyster sauce here as the sio bak can be salty. We can always add more later.
Add the rice.
Fry for about 4 to 5 minutes.
Look at the color of the rice. We can add more dark soy sauce if the color is too light.
After about 5 minutes, add the mustard greens.
Add the sio bak.
And add the water. This is 3 cups of water as we are using 3 cups of rice.
When the water is boiling, turn off the fire. Taste and add some soy sauce if need be. Transfer everything into the rice cooker.
Add 3 tablespoons of hot water. Do not add too much water as we do not want soggy rice.
Thank you for watching. If you like the video, please give me a like, subscribe and share the video with your family and friends

[@user-uq3ty4ji9w]

😊

[@rollycorpuzko9385]

Can baby bogtsay be as substitute to mustard green ?