Rooted in Taiwan's agrarian communities, cabbage rice 高麗菜飯 is one of those old-fashioned 古早味 dishes that has crossed rural borders to become a comfort food for Taiwanese people at large.The simplicity of its name may be true to the modesty of the dish, but can't begin to describe the addictive layers of rich flavor that come from naturally sweet Taiwanese cabbage, earthy shiitake mushrooms, and fragrant fried shallots, all seasoned with the salty-sweet and chocolatey notes of traditional Taiwanese soy paste.With this simple recipe kit, you can now make this from pantry staples that are easy to keep on hand. You could even add diced pork belly and dried paper shrimp to amp up the savory aroma, or carrot for a hint of sweetness and color, like we do in our recipe.Cabbage rice is customarily served with pork rib soup 排骨湯. This is so common that the dishes are sometimes referred to in one breath, like a set menu: pork rib soup cabbage rice 排骨湯高麗菜飯. We even dedicated an episode of our Taiwanese cooking show, Cooking with Steam, to this beloved pairing.Bundle Contents: Sun-Dried Cabbage: Taiwanese cabbage, dried under the sun without any additional additives or preservatives Penglai Short-Grain Rice: short-grain japonica rice that is plump, moist, and Q (al-dente) Dried Shiitake Mushrooms: log-grown shiitake mushrooms, dried slowly over longan wood fire Soy Paste with Glutinous Rice Grains: a uniquely Taiwanese seasoning made from cooking black soybean soy sauce with rice starch and a touch of sugar for sweetness and body Shallot Oil: aromatic and crispy fried shallots, packed in oil with a touch of salt and sugar Peanut Oil: cold-pressed the old-fashioned way, this peanut oil is so fresh you can smell the shell Frost Salt: an excellent all-purpose sea salt Tasting Notes and UsageSun-Dried Cabbage: mildly peppery and naturally sweet, with tender leaves---Penglai Rice: moist, sticky, and Q, with the aroma of taro---Dried Shiitake Mushrooms: deeply earthy and umami with a dense, meaty textureFor the best flavor and texture, soak in cool water for at least six hours and up to twenty-four hours. For an express soak, use warm water and soak for thirty minutes, or until thoroughly softened.---Soy Paste with Glutinous Rice Grains: sweet, salty, umami, with chocolate undertones---Shallot Oil: warm, savory, crispy caramelized onions---Peanut Oil: rich and heady with notes of Reese’s peanut butter cup and baseball game---Frost Salt: briny, sweet, and complex with a dense, uniform grain---Get the full recipe for our cabbage rice here.Ingredients and InstructionsSun-Dried Cabbage: cabbagePenglai Short-Grain Rice: Penglai rice (Taoyuan No. 3)Dried Shiitake Mushrooms: organic shiitake mushrooms (medium and large sizes)Soy Paste with Glutinous Rice Grains: water, single-origin non-GMO Taiwanese black beans, rice, sea salt, sugarShallot Oil: shallots, canola oil, onion, garlic, sugar, salt, monosodium glutamatePeanut Oil: cold-pressed peanut oilFrost Salt: sea saltAbout Yun Hai SelectionYun Hai Selection is the house brand of Yun Hai Taiwanese Pantry.Specifications and DimensionsPackage Weight: 7.5 lbs / 3.4 kg
