Hubby likes Savory Dumpling 炒米粽子 better than Nonya Rice Dumpling which is sweet.
So this year, I attempted this one for him. I took this recipe from Mom that she learnt during her younger days.
The instruction were pretty vague and mom's memory on this recipe was long gone. So I need to work on this one by instinct.
Verdict: Overall the flavor of the fillings was good but unfortunately the flavor from the rice was lost in that pot of water while cooking. So disappointed.
Besides adding salt to the water, is there any way to retain the flavor? I wonder where went wrong. Haiz... try again next year.
Yield : 30 pcs
What you need:
1.2kg glutinous rice, wash and soak overnight
1kg pork belly
100g dried shrimp
100g dried mushroom, wash and soak overnight, cut into two.
200g dried chestnut, wash and soak for an hour. Split open and remove membrane
300g small onion, fried to become shallot
100g minced garlic
50g small onion, sliced thinly
60 pcs bamboo leaves, soaked overnight (one packet is sufficient)
Raffia string, 3 metres fold into half and knot it.
Seasoning for meat
1 tbsp salt
3 tbsp sugar
3 tbsp sesame oil
2 tsp five spice powder
2 tbsp dark soya sauce
1 tbsp light soya sauce
pepper
Seasoning for rice
1 tbsp salt
1 tbsp sugr
1 tbsp light soya sauce
4 tbsp dark soya sauce
1 tbsp sesame oil
pepper
Method:
Cook the bamboo leaves for 10 mins in a pot of boiling water. Cool and then drain and washed. Before use, use a damp cloth to wipe off the excess water. Always keep the leaves wet.
Parboil the soaked chestnut for 15 mins, remove any impurities or remaining skin.
Heat 6 tbsp oil and fry the garlic and onion.
Add in glutinous rice and mixed well. Set aside
Heat 2 tbsp oil and add in seasoned pork belly and shallot. Mixed well.
Add in the mushroom and mixed further. Set aside
Remove bits of shells or impurities from dried shrimp. Add a little oil and fry dried shrimp until fragrant.
Shaped 2 pcs of bamboo leave and scoop 1 tbsp rice, add chestnut, dried shrimp, mushroom and pork belly. Add another 1½ tbsp rice.
Shape and tied with string.
Add completed dumpling into boiling water and cook for 1 hour or until cooked.
(I needed 1½ hrs)
So this year, I attempted this one for him. I took this recipe from Mom that she learnt during her younger days.
The instruction were pretty vague and mom's memory on this recipe was long gone. So I need to work on this one by instinct.
Verdict: Overall the flavor of the fillings was good but unfortunately the flavor from the rice was lost in that pot of water while cooking. So disappointed.
Besides adding salt to the water, is there any way to retain the flavor? I wonder where went wrong. Haiz... try again next year.
Yield : 30 pcs
What you need:
1.2kg glutinous rice, wash and soak overnight
1kg pork belly
100g dried shrimp
100g dried mushroom, wash and soak overnight, cut into two.
200g dried chestnut, wash and soak for an hour. Split open and remove membrane
300g small onion, fried to become shallot
100g minced garlic
50g small onion, sliced thinly
60 pcs bamboo leaves, soaked overnight (one packet is sufficient)
Raffia string, 3 metres fold into half and knot it.
Seasoning for meat
1 tbsp salt
3 tbsp sugar
3 tbsp sesame oil
2 tsp five spice powder
2 tbsp dark soya sauce
1 tbsp light soya sauce
pepper
Seasoning for rice
1 tbsp salt
1 tbsp sugr
1 tbsp light soya sauce
4 tbsp dark soya sauce
1 tbsp sesame oil
pepper
Method:
Cook the bamboo leaves for 10 mins in a pot of boiling water. Cool and then drain and washed. Before use, use a damp cloth to wipe off the excess water. Always keep the leaves wet.
Parboil the soaked chestnut for 15 mins, remove any impurities or remaining skin.
Heat 6 tbsp oil and fry the garlic and onion.
Add in glutinous rice and mixed well. Set aside
Heat 2 tbsp oil and add in seasoned pork belly and shallot. Mixed well.
Add in the mushroom and mixed further. Set aside
Remove bits of shells or impurities from dried shrimp. Add a little oil and fry dried shrimp until fragrant.
Shaped 2 pcs of bamboo leave and scoop 1 tbsp rice, add chestnut, dried shrimp, mushroom and pork belly. Add another 1½ tbsp rice.
Shape and tied with string.
Add completed dumpling into boiling water and cook for 1 hour or until cooked.
(I needed 1½ hrs)
No comments:
Post a Comment
Thanks for dropping by. Thanks.