Recipe For Long Bean Rice

Me: Mommy, my friends are asking me about your long bean rice. What's the recipe?

Mom: Is it? They tasted it?

Me: No lah. I posted up in my blog. Some friends asked for your recipe because it looks good.

Mom: First you wash the rice.

Me: *roll eyes*

Mom: Then you add a pinch of salt and some seasoning if you prefer.

Me: Then?

Mom: Then press the rice cooker lor.

Me: *roll eyes*

Mom: Fry some dried shrimp, mushroom, and pork slices. Ah, mushroom must cut into strips hor. Add some lap cheong (chinese sausage) or lap yok (chinese dried meat). This is a must. It makes all the difference. Lastly you add the long beans. Long beans must cut into small pieces lah. Then you fry fry fry.

Me: How much lap cheong or lap yok?

Mom: Huh? Up to you one mah. No need too much. But cannot too little.

Me: *roll eyes* Ok....then?

Mom: Add seasoning. A pinch of salt, some pepper and dark soy sauce.

Me: How much dark soy sauce?

Mom: You agar-agar lor.

Me: Orr. (sigh)

Mom: Pour in the stuff into the rice cooker when the rice is almost cooked. Stir well. Wait for the switch to jump. And it's done. Very simple.

Me: Ya... very simple. I'll tell my friends.

Mom: Do you want some long beans? I still have some in my fridge.

Me: Oh no no no. I will just take home some when you cook long bean rice.

Mom: You know har, that day I went to Shop and Save, the long bean was only $2 per kg. Guess how much it was in the wet market?

Me: Huh? Oh. How much?

Mom: $4 ahhhhh!!!! So ridiculous right? But the vegetables in Shop and Save is not always fresh. Sometimes fresh only. NTUC is better. You know, that day I bought....

Me: *bored to tears*