Seasoning :

• 1 ½ tablespoons light soya sauce
• 1 tablespoon dark soya sauce
• 1/3 teaspoon of white pepper powder
• 1 teaspoon salt

Directions :

1. Fry shallots in oil till golden brown. Remove fried shallots and set aside. Remove oil separately into a bowl.
2. Bring a pot of water to boil and add belly pork. As the water starts reboiling, remove scum from surface till no more scum appears. Remove pork and allow to cool. Cut the pork into small pieces (just like the mushroom strips), retaining the fat.
3. Heat up 2 tablespoons of the shallot oil. Add pre-soaked mushrooms and stir fry for 2 minutes. Add pre-soaked dried prawns. Continue stir-frying for another 2 minutes or so till aromatic.
4. Add belly pork strips and stir well for about 2 minutes. Next, add pumpkin and continue stirring for another 2 minutes. Add a little shallot oil if combined ingredients are drying up.
5. Add pre-soaked rice followed by seasoning and stir till ingredients are mixed well.
6. Remove combined ingredients and place into a rice cooker. Add the water previously used to soak mushrooms and dried prawns to cover the rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker and allow it to cook till done.
7. If you are cooking in the pot / wok, add water to cover the rice mixture, reduce heat to low, cover and allow it to cook slowly, stirring occasionally to prevent burning. Cook till rice is fully cooked.
8. Serve with a sprinkle of fried shallots.