Bee Koh is usually eaten on special occasions such as at the end of a woman’s month-long confinement period after giving birth. This dish is home cooked, shared and distributed to relatives and friends complete with two red hard-boiled eggs.
Steamed Glutinous Rice (Bee Koh)
Soaked the glutinous rice in water for at least 3 hours or overnight. Drain and set aside.
Washed and soaked the peanuts overnight . Used the water to boil the peanut till softened. Add a bit of salt. Retain the water for steaming the rice.
When the mushroom is softened, squeeze out the water, slice it thinly. if the mushrooms is too big, cut into half. Retain the mushroom water for steaming the rice.
Drain the shrimps when soft. if the shrimps is too big, cut into half. Also retain the water for steaming the rice.
Sliced thinly the pork into thin strips and marinate with 1/2 teaspoon of soy sauce, pepper and a pinch of cornstarch.
Heat oil in a wok and fry the shallots and shrimps till fragrant.
Lastly add in the pork strips, mushrooms and peanuts, fry for a few minutes. Season with the remaining soy sauce and pepper.
Switch off the flame and take it out to cool.
Place the drain glutinous rice in a shallow steaming tray. Level the rice and add in the water from the peanuts, shrimps and mushrooms. Make sure that the water just covers the rice.
Steam the rice for 20 minutes or until the water has dried up and used a spoon to turn the rice over. Steam for another 5 minutes until the rice is cooked. If the rice is too dry add in some of the remaining water and steam for another few more minutes.
Mix the steamed rice with the fried ingredients. You can serve with sweet chilli sauce (optional)