Pardon the dust. The blog is undergoing some much-needed renovation. ^_^
Everytime I go home to Cebu (fyi, I’m a pure Cebuana), I always see to it that I get to eat at Harbour City Dimsum. One of their most popular, and my favorite, dish is their Pork Steamed Rice. For me, they serve the best steamed rice in Cebu! They also serve the best dimsum I’ve had in my life. Seriously!
We’ve actually tried finding a place here in Manila where they serve Steamed Rice cooked just like in Cebu. But, so far, we haven’t found any Chinese restaurant that serves it (if you know of one, let me know at the comments section!). (UPDATE: Dimsum Break finally opened in Metro Manila in 2012! Woot!)
So, just like with any other dish I crave for, I decided to make it at home and serve it the same way Harbour City Dimsum does. And, I’m sharing my homestyle recipe with you.
Cebu Style Steamed Rice Recipe
Apologies if there are no measurements. We’ll try to improve on that next time! But, we usually just taste, adjust or add more, ’til we get the desired taste — We added the measurements.)
Servings: 3-4 bowls
- 1/4 to 1/2 kg Pork Tenderloin – depends on how much pork you want in there
- 5-8 pieces Shrimp
- 1/4 cup Green Peas (not the canned ones please!)
- 1 small Onion, chopped
- 2-3 pieces Garlic, crushed/pressed
- 2-4 tablespoons Soy Sauce – adjust based on your preference. We used Kikkoman.
- 2 teaspoons Worcestershire Sauce
- 2 tbsps. Cornstarch
- 1 cup Pork Broth
Note: Please read the comments as one of the posters mentioned that adding rice wine and clam juice, plus a different soy sauce, made a difference.
Note 2: There’s another recipe shared by one of the comment posters (Ann), and you can see it at the bottom of this post.
1. Pour oil in a hot pan and sauté onions and garlic for about 1 to 2 minutes.
2. Add pork and mix until the pork’s fat starts to ooze out. Then, add shrimp and stir for about 3 to 4 minutes. Then, add 3 tablespoons of soy sauce.
3. Adjust heat to medium and stir. Add a cup of pork broth (you can use pork cubes dissolved in a cup of warm water) and let the mixture boil for 5 minutes. Then, add 2 teaspooons of Worcestershire sauce.
4. Dissolve cornstarch in a half cup of cold water, then, add it to the pan, just enough to thicken the sauce. Stir continuously, then, add the fresh green peas.
Note: Please do not use the ones in can.
5. Let it boil for about 3 to 5 more minutes and, then, serve it on top of rice.
I served ours in our soufflé bowls so they’ll look a bit closer to how Harbour City Dimsum serves their Steamed Rice.
I wasn’t really able to get the exact taste from Harbour City Dimsum, but, the result of this recipe really tastes good. Michelle and I both enjoyed it. It sure did help satisfy my craving and how much I miss Cebu Style Steamed Rice.
Update: We’re sooooo happy to know that Dimsum Break finally opened here in Manila!! Check out our review (branch: SM North Edsa).
This recipe is from our previous contributor, Mai who is a Cebuana and now a chef.
Steamed Rice Version II
UPDATE 2: We received a ton of suggestions on how to make this taste closer to Dimsum Break or Harbour City. Here’s one of the recipes shared by Ann (see comment below this post) that you might want to try. Many have mentioned that the actual recipe calls for sesame oil, which is included in the recipe below.
1. Fry the rice with garlic and oyster sauce, then set that aside.
2. In another pan, sauté garlic until brown.
3. Add the cubed pork with some fat (tastes better than just lean pork) and sauté.
4. Add chicken stock or if using chicken Knorr cubes, add water.
5. Let it boil until pork is tender, then add chopped shrimps (you can use the cooked salad shrimps too), then the frozen peas.
6. Add soy sauce per your taste, a tsp. of rice wine to enhance the taste, and sesame oil.
7. Then add cornstarch, diluted in cold water, gradually, to your topping mixture, while stirring until it reaches a thicker consistency.
8. Sprinkle chopped green onions. Place the fried rice in individual bowls, and pour your gravy/topping over the rice.
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