Tuesday, January 31, 2012

Steamed Glutinous Rice - CNY Feast @ Floravale



The group had a pot-luck session at Alan's place last Sunday to celebrate the Chinese New Year. My contribution this time - Eight Treasure Rice aka Steamed Glutinous Rice.  My recipe below (serves 20 easily or 4 trays):


Ingredients

8 cups or 1.2kg Glutinous Rice (2 cups/tray - Soak for at least half hour)
500g pork belly
60g dried mushroom
120g dried shrimp
80g dried scallop
4 chinese sausage
250g ground nuts
Shallots
Chopped Garlic
Coriander

The ingredients



Seasoning (Mix all with the water used for soaking the dried ingredients)
4 Tablespoons dark soya sauce
2 Tablespoons oyster sauce
1 Tablespoon fish sauce
Five spice powder
Pepper


Directions


Peel, clean and slice the shallots into thin and uniform thickness

Wash and skin the sausages and cut into small pieces

Soak and soften the dried mushroom and cut into small pieces

Soak and soften the dried scallop and peel into small pieces

Soak and soften the dried shrimp and chop them finely (I used food processor to cut down the preparation time)

Wash, clean and cut the pork belly into small long pieces. Season with soya sauce, pepper, five spice powder and fish sauce

Deep fried the shallots until golden brown and put aside. Use the same oiled pan to brown the ground nuts. Keep aside. (You can do this step in advance and store the fried shallots and nuts in air-tight containers)

Using the shallot oil, fry the dried shrimps until foam starts to form. Add the dried scallop and fry for another minute.

Add the chopped garlic and fry until just before it turns brown

Add the pork belly and stir fry for a couple of minutes

Add the sausage and dried mushroom and fry for another minute

Add the glutinous rice and the seasoning sauce mixture

Fry for another minute to evenly coat every grain with the sauce and mix the ingredient evenly

Transfer the rice mixture into 4 trays. Add 1 ladle of the rice water to each tray and steam them over high heat for 25-30 minutes. Glutinous rice will taste better if it is not too soft/cooked. You should use a spoon to "loosen up" the rice mixture during cooking. Just before cooked, add a spoonful of the shallot oil to the rice and mix well.

Garnish generously with coriander, fried shallots and ground nuts. Yummy!

Check out the other dishes we had for the session:

Wife's signature Yu Sheng

Jazz's garlic butter prawns

Richard's Thai fish cake

Chye Ling's curry chicken

Eeleen's "Hoe See Fatt Choy"...

... Ngoh Hiang...

... and fried bee hoon

We had some great wine but I had forgotten to take pictures of the bottles we had that afternoon.

Although most of us knew each other since our university days, the five families became closer as we bought our first homes and started our families about the same time at The Floravale.

I actually missed the convenience of staying together at Floravale (The kids can meet up regularly and the adults can all walk home after our drinking and dining sessions) but not the travelling distance and time.

Maybe all of us should consider moving to the same condo or area again?! :)

Gong Xi Fa Cai! Huat Ah!

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