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Thursday, February 24, 2011

Glutinous Rice

The Chinese dish, nuòmi fàn (糯米饭), is steamed glutinous rice usually cooked
with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork
and optionally dried shrimp or scallop.

Glutinous rice is also often ground to make glutinous rice flour. This flour is then made into “niangao” and sweet filled dumplings “tangyuan”, both of which are commonly eaten at Chinese New Year. It also sometimes used as a thickener and for baking.

Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size.
They are used in many Asian cuisines, imparting a unique umami taste.

In Chinese, it is called xiānggū (香菇, literally "fragrant mushroom").
Fresh and dried "fragrant mushroom" have many uses in the cuisines of East Asia.
In Chinese cuisine, they are often sauteed in vegetarian dishes such as Buddha's delight.

Dried oyster.

300g glutinous rice, soak for 4 hours   
40g dry shrimps, soaked    
20 dry oyster, soaked, diced   
8 cloves mushrooms, soaked and diced   
80g chicken meat, diced   
1 table spoon chopped garlic   

1 1/2 table spoon oyster sauce  |  1 table spoon sesame oil  | 
1/2 table spoon black soya sauce  |  a bit of white pepper  | 
a bit of 5 spices powder  |  3 table spoon water  |

Clean glutinous rice and cook in boiled water for a short while, Drain dry

Heat up 1 1/2 table spoon oil , fried all the ingredient (follow by dry shrimps, chopped garlic, dry oyster, chicken meat and mushrooms) and add in the seasoning.

Add water turn lowest heat add in the glutinous rice mixed well.

Bring to steam for 45 minutes.

serve hot or cold.

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