Xoi Man Thap Cam (Savory Sticky Rice with Braised Pork), No Added Refined Sugar

Method

1. Soak 500g glutinous rice with 1 tablespoon turmeric powder for about 2 to 3 hours, then put it in the steamer. Once the water boils, lower the heat and fluff the rice so it swells evenly and stays loose.
2. Fry 50g garlic and dried shallot until golden, then lift them out to drain.
3. Boil 10 quail eggs. Fry 1 chicken egg and cut it into strips. Cut the cha lua into strips and slice the Chinese sausage thinly.
4. Braise the pork: put 2 tablespoons oyster sauce, 3 tablespoons soy sauce, 5 tablespoons fish sauce, 2 tablespoons kOBE Monk Fruit Blend, 1 tablespoon MSG, 1 sliced chili and 500ml water in a pot and bring it to a boil.
5. Add 100g pork, turn the heat to medium and turn the meat so it takes on the seasoning and the color. Cook until the liquid has almost gone, then add chopped spring onion and cilantro.
6. Fry the chicken breast until crisp, then shred it.
7. Spoon the sticky rice onto plates and top it with the braised pork, shredded chicken, quail eggs, egg strips, Chinese sausage, cha lua and the fried garlic and shallot.

Tips

• Glutinous rice soaked with turmeric powder for 2 to 3 hours takes on a good color and swells evenly.
• Once the water boils, lower the heat and fluff steadily so the rice stays loose rather than wet.
• Braise the pork in whole pieces and slice it once cooled, which keeps the slices from crumbling.
• Fried garlic and shallot drained straight away and left to cool stay crisp for longer.
• Braise the pork until the liquid has nearly gone, which is when the color comes up properly.