Long Bean & Chinese Sausage Rice
The majority of Chinese households will cook this dish and
different household will put in different ingredients.
In this recipe, I incorporated Long Beans and Chinese Sausages only.
There’s a Chinese saying called “Yat Wok Suk” which means
“everything cook in one pot” which in this case, is a rice cooker.
Since two weeks ago, I have been leaving my office at
around 8.30 pm to 9.00 pm and reach home before 10.00 pm.
I feel so guilty towards my family for working so late but
what to do when there’s big responsibilities and
they come at the last minute.
This dish is my family favourite and I cook this dish today
with love and a way to thank them for being understanding.
250g Long Beans.
160g Chinese Dried Sausages.
Discard the string from the Chinese Dried Sausages and
place in a plate.
Pour in hot water and leave it for 5 minutes.
Take out the edible skin from the Chinese Dried Sausages.
The choice is yours if you prefer to eat the skin.
Cut the Long Beans and Chinese Dried Sausages
into your desire sizes and leave at one side.
Wash the rice until the water comes out clear.
Pour in tap water (800ml).
Note : Measurement of the water to cook the rice
depends on your rice. Remember to put more by
around 100ml since you have other ingredients to be cooked
inside the rice cooker.
Then pour in the cut Long Beans and Chinese Dried Sausages.
Lastly, pour in 2 tablespoons of Soya Sauce,
1 tablespoon of Dark Soya Sauce, dash of pepper and
dash of Sesame Oil.
Switch on the rice cook and cook it until done.
When the rice is 3/4 cooked, open up the rice
cooker lid and use the rice spatula and mix the rice
thoroughly and cook until done.
Am I right? So easy to cook and delicious to eat.
I also cooked Stir Fried Cabbage with Dried Shrimps
Happy Cooking and hope you have a wonderful weekend
with your family.