Sunday, February 8, 2009

Chinese rice dumplings

Ingredients A:
500g pork belly ( cut into rectangular pieces)
150g chinese mushroom ( soaked and cut into quarters)
25 pcs dried oyster ( soaked)
15 pcs chestnuts ( soaked and halved)
2 tbsp oyster sauce
2 tbsp soya sauce
2 tbsp dark soya sauce
1/2 tsp salt
dash of pepper
2 tsp five spice powder
5 shallots (sliced thinly)
1 tbsp chopped garlic
some oil

Ingredients B:
l kg glutinous rice
4 tbsp oil
2 tbsp soya sauce
2 tbsp dark soya sauce
1 tbsp salt
5 shallots (sliced thinly)

50 pcs bamboo leaves ( soaked, washed and drained dry)
some strings

1. Heat 6 tbsp oil in kuali and fry the shallot and garlic till fragrant.
2. Add in the meat, mushroom, oyster, chestnut and stir-fry.
3. Add in the salt, soya sauce, oyster sauce, dark soya sauce, pepper and five spice powder and fry till meat is cooked.
4. Taste and add more salt or soya sauce if necessary.
5. Dish up and leave aside.

6. Heat about 4 tbsp oil in kuali and fry shallot until fragrant.
7. Add in the rice, soya sauce, dark soya sauce and salt.
8. Stir-fry over low fire to mix well.
9. Dish up into a pot.

10. Take 2 pcs of bamboo leaves (with rough surfaces facing each other) and fold into a cone shape.
11. Put in 2 tbsp rice, followed by the fillings(meat,mushroom,oyster and chesnut) and then top with another 2 tbsp rice.
12. Wrap and tie the rice dumpling as follows.
13. Put the rice dumplings in a big pot of boiling water (fully immersed) and boil for 4 1/2 to 5 hours.
14. Hang the dumplings up to drain dry.
15. Cool for 5 minutes and serve.

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