For non-Singaporeans, I’d like to tell you a little about our flag:
The Crescent Moon you see here represents a young nation on the ascendant. The Five stars stand for the nation's ideals of democracy, peace, progress, justice & equality.
As S’pore is a multi-racial country, I wanted this Chinese dish to be enjoyed by all. Hence, I’ve left out my fave ingredient – Chinese Sausage as it contains pork, so that Muslims can also enjoy it. Something special this time, also my 1st, adding Hay Bee Hiam (Spicy Dried Shrimp) to the Red portion of the flag.
OMY-食天堂Eat as DIY 好主意!
To my surprise, the fiery portion was so well-received that even my son who can’t take spicy stuff, totally ignore the white portion of the flag & went for the red instead. Ok, ok, let’s get started!
Ingredients (Make 2 Flags):
150g Glutinuous rice
6 slices of Eryngii Mushroom
¼ cup Peanuts
3 Chinese mushrooms
20-30g Dried shrimps
2 tsp Hay Bee Hiam
1 tsp Oyster sauce
180ml water (90ml for each portion)
1 tsp Salt
½ tbsp Cooking oil
- Soak rice in water for an hour. Soak shrimps & mushrooms in warm water till soft. Remove stalk from mushrooms & dice into cubes. Marinade mushrooms with oyster sauce for about 15 mins.
- Heat wok & fry mushroom, peanuts & shrimps till fragrant.
- Drain rice & add to mixture. Fry for about 2mins. Add salt & stir well.
- Transfer half of the rice into container & add water.
- Add Hay Bee Hiam to remaining rice & mix well. Transfer rice to container & add water.
- Steam rice for about 20mins.
- When rice is ready, cut each container of rice into half & transfer to 2 serving plates. Make sure you join the 2 colours well. Leave to cool.
- Meanwhile, cut your mushrooms into stars & crescent & place over red flag.
- Happy Birthday, S’pore!
Well, do visit Make Your Own Delicious Glutinous Rice With Sea Salt for another delicious version!