By Singapore Cooks
Recipe source The Straits Times

Glutinous Rice With Bacon
 Serves 6 to 8

5Tbs cooking oil
200g shallots, thinly sliced
2 strips pork belly (about 100g), cut into thin slices
3 strips back bacon (about 100g), cut into thin slices
2 garlic cloves, finely chopped
10 medium-sized shiitake mushrooms, soaked in water and sliced into thin strips
60g small dried prawns, soaked in water
600g glutinous rice, soaked over night or at least four hours, in enough water to cover the rice
1Tbs dark soy sauce
1Tbs light soy sauce
White pepper powder






1. Heat oil in wok and fry shallots for a few minutes until golden brown. Remove the shallots from the wok - leave the excess oil in the wok - and set aside.

2. Fry the pork belly in the remaining oil. Add the bacon and fry for a few minutes until fragrant.

3. Add the chopped garlic and fry for a few minutes until golden.

4. Add the mushrooms and dried prawns.

5. Drain about half the amount of water used to soak the glutinous rice. Pour the remaining water and rice into the wok to fry with the rest of the ingredients.

6. Stir in the dark and light soy sauce, as well as a pinch of pepper.

7. Once the ingredients are well mixed, transfer into a bamboo steamer or dish for steaming. Place the steamer in the wok to steam the rice for about 30 minutes.

8. About 10 minutes into the steaming process, rake through the rice with a fork. Sprinkle small amounts of water to the rice if it is too dry. Cover and continue to steam. Repeat this 10 minutes later to ensure that all the rice is cooked evenly.

9. Before serving the rice, season with white pepper powder and garnish with fried shallots. Serve hot with sweet soya sauce and sambal chilli.