CNY Royal Umbrella Rice YuSheng
Level
moderate
Cooking
60 min
Ingredients
Servings
6
Thai Hom Mali Fragrant Rice | 1 cup |
Thai Hom Mali New Crop Rice | 1 cup |
Thai Mixed Rice | 1 cup |
Thai Fragrant Brown Rice | 1 cup |
Short Rice Grain | 1 cup |
Hokkien Ngoh Hiang sliced | 200 g |
Teochew Braised Pork Belly sliced | 200 g |
Cantonese Lap Mei Assortments sliced | 200 g |
Hainanese Pork Chop sliced | 200 g |
Braised Duck sliced | 200 g |
Radish shredded | 10 g |
Carrots shredded | 10 g |
Zucchini shredded | 10 g |
Spring Onions shredded | 10 g |
How to cook
Start cooking
- Cook the five types of rice according to the package directions.
- Arrange and assemble the five types of cooked rice and Lo-Hei ingredients into individual sections using a round mould, then place them on a large platter.
- Garnish the rice platter with shredded radish, carrots, zucchini and spring onions.
- When everyone is gathered around the table, toss the Rice Lo-Hei using chopsticks and spoons.
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