Chinese Sticky Rice

Yes! I made it! My very first cooking experience. What a sence of achievement! It looks pretty decent for my second attempt. Chinese Sticky Rice. I love the texture. I wasn't aggressive enough to put in the salt and dried shrimp though. Next time I will know the ingredients to put to make it taste better. Yes, I am going to be a cook. I am going to open a restaurent.. ahem ahem...

Steps:

1. Soak glutinos rice in plain water for at least 8 hours or overnight

2. Clean dried shrimps with water and soak it in water. Keep the water.

3. Clean shitake or chinese mushroom, soak it in water. Keep the water.

4. Soy sauce, black or thick soy sauce, pepper; mix it. Put in proportions according to your taste.

5. Chopped garlic

6. Garnishing: chopped spring onion, sliced ommelette, fried groundnuts.

7. Fried chopped garlic, dried shrimp and mushroom, fried until you get the aroma.

8. Put in glutinos rice into the wok on top of the fried ingredients. Mix well and fried until the rice turn translucent.

9. Put in the mix sauce into the fried glutinos rice. Pour the mushroom and dried shrimp water into rice. Stir until colour is even. Maintain low heat. Stir until rice start to get a little sticky.

10. Put the stir fried glutinos rice into a plate. Spread evenly.

11. Put the rice into a steamer and steam it for 15 to 20 minutes.

12. After 20 minutes, check the texture. If not soft enough, steam for a little while until soft.

13. Tips from my mum: the perfect texture of chinese sticky rice is the rice is soft and sticky but still maintain its rice grain shape. (not meshed and you could not see the shape of the rice grain anymore)

14. Put in the garnishing and it is ready for serving. Note: fresh spring onion is very important to give it the fragrant smell.