buah keluak rice:
240 mg cured buah keluak seeds
2 inches ginger (finely chopped)
6 cloves garlic (finely chopped)
240 g fresh shiitake mushrooms (thinly sliced)
480 g raw Japanese rice (washed and drained)
2 tbsp Chinese rice wine
4 tbsp light soy sauce
1 tsp truffle oil
150 ml cooking oil
580 ml water
salt (to taste)
pepper (to taste)
steamed cod:
400 g cod fish fillets
1 ½ inches ginger
2 stalks spring onions
1 ½ tbsp Chinese rice wine
1 ½ tbsp sesame oil
1 ½ tsp salt
1 ½ tsp ground white pepper
1 tbsp spicy fermented soy bean paste (chilli “tau cheo”)
1 tbsp fermented black beans
4 cloves garlic
2 red chillies
150 ml cooking oil
chopped parsley (for garnishing)
sliced red chilli (for garnishing)
Garnish with chopped parsley and sliced red chilli. Once the rice is cooked, pour truffle oil onto the rice, mix well. Scoop out the rice into a serving bowl.