Sunday, June 21, 2009
Steamed Glutinous Rice with Chinese Sausage, Mushrooms and Dried Shrimp
I haven't uploaded any homecooked food and recipes for a long time. Too busy. Too lazy. But recently I tried cooking glutinous rice for the very first time - steamed glutinous rice with Chinese sausage, mushrooms and dried shrimp.
It's a really simple recipe, but as you can see, I went a bit overboard with the seasoning. Most people just use a mixture of light and dark soy, but I also threw in oyster sauce, Japanese tsuyu sauce and Indonesian ABC sweet dark soy. For measurement, I used the dessertspoon (the dining spoon we normally eat with, which is technically half a tablespoon).
500g glutinous rice (enough to feed five adults!)
100g dried shrimp
2 Chinese sausages, sliced
6-10 dried mushrooms
4-5 cloves garlic, chopped
1-2 tablespoons oil
3 tablespoons water
spring onions, chopped, for garnish
1 dessertspoon oyster sauce
2 dessertspoons light soy
1 dessertspoons dark soy
2 dessertspoons ABC sweet soy
2 dessertspoons tsuyu (Japanese soy for dipping noodles etc)
1 dessertspoon shao xing cooking wine
1 dessertspoon sesame oil
ground pepper to taste
1. Soak glutinous rice for a few hours, ideally overnight. I also changed the water several times to reduce the starchiness.
2. Soak the dried shrimp and mushrooms (separately, of course) for half an hour, or until softened. Slice or quarter the mushrooms.
3. Heat cooking oil and fry the garlic, Chinese sausages, dried shrimp and mushrooms, for a couple of minutes until all is fragrant.
4. Add rice, and seasoning. Fry for a few more minutes, until evenly coated.
5. Transfer to a shallow bowl for steaming (I used a wok and cover as steaming device). Drizzle the 3 tbsp water on top of the rice and steam for 30-40 minutes.
6. Sprinkle chopped spring onions onto rice and serve.
If you prefer softer and mushy rice, you can steam it for longer or add more water.
OH, and HAPPY FATHER'S DAY to all dads reading!
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