So yesterday I really wanted something hiam. I decided to fry some rice with hae bee hiam. Normally I would make hae bee hiam, but this time round, since it was a last-minute decision, I simply cheated and used store-bought hae bee hiam.
There are tons of different brands of hae bee hiam out there and this is the one I like.
There is no particular reason why I like this. It is all a matter of personal preference.
Since this is a fried rice dish, anything goes, so a rummage through my fridge produced the following ingredients:
I marinated the pork belly with some soy sauce, sesame oil, corn flour and grounded white pepper.
I also scrambled the eggs in hot, hot oil. For a pictorial guide on hot to do this, see here.
I continued frying the pork until the outside of the pork had turned white.
I then added the xiao bai cai.
And wilted the vegetables a little before I added the mushrooms and fish cake.
And finally the scrambled eggs, hae bee hiam and rice. Stir until well-mixed.
I seasoned the dish with some ground white pepper. Since the hae bee hiam was quite salty already, I did not add any salt or light soy sauce.
Once everything was combined, the dish was done.
All that was left was to munch, munch, munch.
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Fried Rice with Pork Belly and Hae Bee Hiam (Serves 4)
300g pork belly (or sliced pork, or chicken breast), sliced and seasoned with 1/2 teaspoon light soy sauce, 1/4 teaspoon sesame oil, 1 teaspoon corn flour and a dash of ground white pepper
1 bunch xiao bai cai, or any green leafy vegetable, cut and washed
3 pieces fish cake, cubed
3 eggs, scrambled with 1/2 teaspoon light soy sauce and a dash of grounded white pepper
1 packet mushrooms - I used bunashimeiji
2 cups cooked long-grained rice, preferably kept in the fridge over-night
3-4 tablespoons hae bee hiam, more if you like it spicy
2 teaspoons minced garlic
Salt and pepper, to taste
1. Heat oil in work. Saute minced garlic for 30 seconds. Add pork belly and cook until they turn white, about 3-4 minutes.
2. Add xiao bai cai, and stir-fry until slightly wilted.
3. Add mushrooms, fish cake, egg and hae bee hiam.
4. Add rice. Stir to combine. Season with grounded white pepper.
5. Serve immediately.