Glutinous Rice Wrapped in Lotus Leaf and Chicken Stuffed with Glutinous Rice Wrapped in Lotus Leaf

My neighbour had given me some lotus leaf that she had bought and I had been having it in the kitchen for quite sometime not knowing what to use it for yet. And then I bumped into this recipe in FB and thought of trying it out with a tweak.

With the pressure cooker, I actually don't need to pre soak the rice but since I need to get rid of the phytic acid, so, I soaked it for bout 3-4hours prior to using it.

Here goes the recipe:

Ingredients

• 2pcs of lotus leaf, pre soaked with hot water
• 1 small young chicken (mine is 1.2kg)
• 2.5cups of glutinous rice, soaked for 3-4hrs
• 2tbsp shiao thing wine for chicken marinate
• 1tsp five spices powder for chicken marinate
• a small pinch of pepper for chicken marinate
• a big pinch of sea salt for chicken marinate
• 1 chinese sausage, skin removed and diced
• 2 pcs of chinese mushroom, reconstituted and diced (water used keep aside)
• 3 pcs of dried scallop, soaked and water keep aside, shred to small pieces
• 3tbsp dried shrimp, soaked, water disposed
• 2 cloves of garlic, chopped
• 1 big pc of shallots, sliced
• 1/4 cup of carrot, diced
• a small pinch of garlic powder for the rice
• a small pinch of sea salt for the rice
• a small dash of pepper for the rice
• 4tbsp oil
• some strings to tie
• 3 pcs of big aluminium foil

Methods:

1. Marinate the chicken and set it aside.
2. Heat up the oil on the cooking wok. Once hot, add in the shallot and saute till it is almost brown. Add in the sausage and garlic and fry till fragrant. 
3. Add in the carrot, mushroom, scallop and dried shrimp. Stir fry till the shrimp get crispy.
4. Add in the rice and the water retained and stir fry till the water dry up. Season with the seasoning listed for the rice and stir for it to mix evenly. Leave it to cool.
5. Stuff in as much rice as possible into the chicken cavity. Press it down and continue stuffing till it is full. Then use the string to tie the bottom of the drumstick to avoid the filling from falling out.
6. Wrap the chicken with a layer of lotus leaf. Then wrap it with the aluminium foil to ensure no leakage and to maintain moisture. I had left mine to heat for few hours coz I was out for school pick up and the chicken is still moist and just right.
7. Then place the rest of the rice onto the other piece of lotus leaf. Fold it up from the top, bottom then right and finally left. Tie the parcel up with the leftover string.
8. Place 2 cups of water into the pressure cooker, then the aluminium foiled wrapped chicken and finally the rice wrapped in lotus leaf. Cover the pressure cooker's cover, set to bake mode (which is 45mins) and start. Remember to set the valve to bake mode.
9. Voila, once pressure released, the food is ready to be served. :D

*Note: I'm using the Philips electric multi cooker which has the pressure cooker and bake mode.

Pumpkin Rice (4grains)

Yesterday we had nutritional pumpkin rice that consist of four different types of grains.

Ingredients:

• 2 cups rice, pre soaked for an hour, can soak longer if got time (jasmine rice, brown rice, tri colour quinoa and millet)
• 2 lap cheong (waxed sausage), sliced
• 1/2 onion chopped
• roughly bout 400g pumpkin cubed
• 1 tablespoon minced garlic
• 2 tablespoon dried shrimp, pre soaked
• 2 cups water
• 3 tablespoon oil

Steps:

1. Sauté the lap cheong with dried shrimp and onions till almost crisp. 
2. Add in garlic and pumpkin. 
3. Stir fry for bout 2mins, add in grains and water and cooked under low fire for bout 15mins.

Yam Rice

Just saw someone's post in FB again and view thru the person's blog and saw yam rice. Hmm... looks kinda good and I haven't been eating this for a while, so maybe I should try it out since I manage to get yam which looks kinda nice and not too expensive from the fruit shop.

Ingredients:

For garnishing:

• Some crispy fried shallots
• Some chopped spring onions
• some hard boiled eggs, sliced

Main ingredients:

• 1.5cup rice (I used basmati here, washed and leave aside)
• 5 pieces of dried mushroom, soaked and water reserved
• 1 big handful of dried shrimp, washed and soaked, water reserved, chopped to smaller pieces
• 1 cup of small pieces of pork pieces, lean meat only (marinate with salt, pepper, sesame oil and corn flour)
• 1 chopped shallot
• 3 cloves of chopped garlic
• 1 teaspoon of minced ginger
• 250g of yam, cut to small cubes
• 1/2 teaspoon 5 spice powder
• 1/5 teaspoon of sugar
• 1/8 teaspoon of salt
• 1 tablespoon of oyster sauce
• a big dash of pepper
• 2 tablespoon of soy sauce
• 3 tablespoon of oil (i used olive oil)
• water (inclusive of the reserved water above, should make up bout 1.5 cup)

Method:

1. Saute the shallot till a bit yellowish, add in the garlic and ginger. Stir for about 1mins and add in the chopped dried shrimp. Fried for bout 3-4mins.
2. Add in the yam pieces and fry till all the yams are well coated with oil and a bit yellowish.
3. Add in the pork pieces and fry. Ensure the pork are cooked before adding in the rice and a little water.
4. Add in the seasonings and fry for another 2mins.
5. Scoop the mixture out on to a big bowl or rice cooker and add in the rest of the water.
6. If you using rice cooker, just cook your rice like normal. If not, place the big bowl in a double boiler, or big wok with water and steam for 7-8mins till the rice is cooked and all water absorbed.
7. Fluffed the rice, served and decorate with the garnishing.

Yam Abacus

Thanks to the big adverts from Ying Ker Lou, I had been wanting to attempt making Yam Abacus. Finally today, I got all the ingredients from the wet market and manage to make that for dinner.

For the abacus:

Ingredients:

• 211g yam (steamed till soft and mashed with the fork)
• 75g tapioca flour
• 60g warm water
• 1 teaspoon cooking oil
• a pinch of salt
• a teaspoon of sugar
• a pot of boiling water
• shallot oil

Steps:

1. Mixed all the ingredients till even and till it forms a soft looking dough, slightly dry.
2. Take a small pinch, roughly a teaspoon amount of the dough, roll it round n give it a pinch, set aside.
3. Boiled in a pot of boiling water, drain off when floating.
4. Spoon roughly a table spoon of fried shallot with some oil on the abacus so that they dont stick together.

For the frying stuff ingredients:

• a tablespoon of minced garlic
• 4 tablespoon of dried shrimps, soaked and chopped
• a handful of julienned carrot
• a handful of julienned black fungus
• 3 tablespoon of minced meat (marinated with salt, pepper, rice wine, corn flour and oyster sauce)
• a dash of fish sauce
• 1 handful of chopped parsley
• 1 teaspoon of oil
• 1 tablespoon of water
• a dash of pepper
• a pinch of sugar

Steps:

1. Stir fry the dried shrimps along with the minced garlic till golden brown.
2. Add in the carrot and fungus.
3. Add in the minced meat and stir fry, add in the water too.
4. Season with fish sauce, pepper and sugar
5. Add in the abacus. slightly fry and dish out. 
6. Served with the chopped parsley.

Healthy Dinner - another stock clearance meal

Felt so bad that I have not been updating my food blog for a very very very long time. Since I cooked something colorful and meatless, so just use it to update la...

Steam okra with crispy garlic and dried shrimp + oyster sauce, pepper and 1 teaspoon of soy sauce:

Egg soup with dried mussels, dried scallop, mushroom, tomato, carrot, capsicum with no flavoring...

Lor Mai Kai

• Quarter chicken cut to bite sizes (700g)


• 1 tablespoon of oyster sauce - marinate


• 1 teaspoon of five spice powder - marinate


• 1 teaspoon of pepper - marinate


• 2 tablespoon of rice wine - marinate


• 1 tablespoon of soy sauce - marinate


• 1 teaspoon of teriyaki sauce - marinate


• 2 tablespoon of corn flour - marinate


• 3 cups of glutinous rice - soaked for about 4hrs


• 1 cup of water


• 5 tablespoon of garlic


• 2 teaspoon of shallot


• 1 tablespoon of oil


• 4 chinese dried mushrooms (soaked and sliced)


• 50g sliced pork


• 1 pinch of salt - pork marinate


• 1 pinch of pepper - pork marinate


• 1 teaspoon of hoisin sauce - pork marinate


• 1/2 teaspoon of soy sauce - pork marinate


• 9pcs of dried musssels


• 2 tablespoon of dried shrimps


• 1/2 tablespoon of oil


• 9pcs of aluminium bowl


• 3 cups of water for steaming

1. Marinate chicken with the marinate ingredients for 4hrs.


2. Marinate pork sliced with pork marinate ingredients for 4hrs


3. Saute shallot for 1mins and add in garlic. Fry till almost golden, add in glutinous rice.


4. Fry the mixture for 2 mins, add in water and steam till water fully absorbed. Set aside.


5. Use the 1/2 tbsp oil to fry the dried shrimps. After 1min, add in dried mussels. Fry for 2mins and set aside.


6. Lay chickens, mushrooms, pork, dried mussels and dried shrimps on the aluminium bowl.


7. Cover it with the glutinous rice.


8. Steam over boiling water for 20mins.


9. When serving, cup the aluminium bowl over a plate and the lor mai kai will come off. Served with chilli sauce.

http://www.grouprecipes.com/23245/lor-mai-kai-glutinous-rice-chicken.html

Steam Taufu

• 3 cloves of chopped garlic



• 1 tablespoon of dried shrimps, wash and chopped



• 1 tablespoon of olive oil



• 1 piece of soft taufu, cut for easy serving

1. Leave the taufu to cook in the microwave under high for 2 mins. Should you not have microwave, steam it for 5 mins.



2. Saute dried shrimps for 2mins, add in chopped garlic.



3. Fry till garlic is golden and serve it on top of the taufu.

http://www.grouprecipes.com/19693/steam-taufu.html