March 18, 2021

Chinese Cuisine: Presented by
June Kon

Video Recording of the Chinese Cuisine presentation on the EIC YouTube Channel

(This week’s ingredients have been shared with us directly by our volunteer chef, June Kon. Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)

Sticky Rice with Sausage, Shrimp, and Scallops


Regular white rice (1.5 cups)
Chinese preserved sausages (5-6 sausages, softened, finely chopped)
Small dried shrimps (a single big handful, softened, finely chopped)
Dried scallops (a few, softened, finely separated)
Dried mushroom (a few, softened, finely diced)
Cilantro (half a bunch, or whatever amount, coarsely chopped)
Light soy sauce (a few tbsp, to taste)
Green onions (some, chopped)
Egg (1, mixed well, pan fried, thinly julienned, to garnish)
Cook in a rice cooker/instant pot.

Stir Fried Mixed Veggies

Seasonal veggies, maybe with dried tofu and/or nuts.
Garlic (a few cloves, minced)
Ginger (a few thin slices)
Salt (1/2 tsp or so, to taste)
Sugar (1/2 tsp or so, to taste)
Oyster sauce, soya sauce, or satay sauce, black bean sauce, etc. (1-2 tbsp, to taste)
Cooking wine (1 tbsp)
Stir fry in a wok/pan

Baked Sweet Rice Cake

Sticky rice powder (1 bag, about 400 grams)
Eggs (4)
Milk (1 cup)
white sugar (0.5-1 cup)
Coconut cream (1 can)
Parchment paper to line baking pans
Bake in baking pans