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.

Sweet Potato Bread

Not sure bout the consumer, but the maker is a bit bored with plain white or chia seed or milo bun, so for a change, we are having sweet potato bread this time round.

Slight change to the original recipe that I had found from To Food with Love (she uses purple yam and butter, I used sweet potato and oil and too heavy handed on the overnight sponge).

Ingredients:

Part 1

• 300g bread flour
• 35g sugar
• 1/2tsp or 3g salt 
• 1.5tsp or 5g yeast

Part 2

• 100g Overnight 5c batter, recipe from here

Part 3

• 145ml cold milk
• 30g egg (roughly 2/3 of a L size egg)

Part 4

• 120g sweet potato
• 30g olive oil

Method:

1. Mix the ingredients from part one till well mixed then add in part 2 and part 3. Knead all the ingredients to form a dough either manually or using Bread Machine or your mixer using the dough hook.
2. Next add in ingredients from part 4 and continue to knead till it form a smooth and elastic dough. My dough is rather soft and a little sticky.
3. Leave the dough to rise/proof in a warm place for roughly bout 45mins to an hour till it is almost double in size. I covered the mixing bowl with a wet towel to keep it moist.
4. Punch the dough down and knead it briefly. If your dough is like mine kinda sticky, oil your work surface and your hand to ease the handling of the dough. 
5. Cut the dough to shape according to your preference. If you planning to make bread slices, roll the dough out flat and rolled it up. Place it in the baking tin (lightly oiled) to proof for another 1hour to 1hr15mins. Make sure you leave some space for the dough to rise or get bigger.. :D
6. Preheat oven at 180c for roughly 10mins.
7. After proofing, brush the dough with the balance of the egg.
8. Bake at 180c for 20-25mins depending on your oven's heat.
9. Remove and cool the loaves before trying to slice it.

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.

Steamed Glutinous Rice

Everytime someone posted something I like on Facebook, it gets me wanting to cook them. And here it is steamed glutinous rice. Cooked this few times de but just didn't blog down the recipe each time.

The glutinous rice served with a quick curry chicken.

Ingredients:

• 2 cups of glutinous rice (I uses the thai one this time), soaked for 3hrs with cold water
• 4 tablespoon of finely chopped shallots
• 2 tablespoon of finely chopped garlic
• 2 pieces of lap cheong (waxed sausage), cut to small slices (roughly 0.5cm each) 
• 3 pieces of chinese dried mushroom, soaked and cut to small slices
• 1 big handful of dried shrimp, soaked and roughly chopped
• 1/8 teaspoon of five spice powder
• 1 tablespoon of oyster sauce
• 1/8 teaspoon of salt
• a big dash of pepper
• 4 tablespoon of oil
• a big handful of chopped spring onion for garnishing

Steps:

1. Heat up the oil and fry 1/2 tablespoon of the shallots. Once brown and crispy, set aside for garnishing.
2. Heat up some water in the steamer.
3. Then fry the lap cheong for about a 1min before adding in the  dried shrimps.
4. Stirring for another 1 min, add in the shallots. When they are about to brown, add in the garlic and mushroom.
5. Finally stir in the rice and seasoning. Cook for about 4-5mins.
6. Scoop the rice into a bowl and leave it to steam for about 20-30mins, depending to how soft you want the rice to be. My hubby likes it "al dente" so I had mine steamed bout 25mins.

Millet with Sausages...

My lunch on Friday...

Colorful Porridge

• One small handful of rice


• 4 cups of water


• 1 cups of anchovies stock


• 1 teaspoon of soy sauce


• 1 egg


• 1 pinch of salt


• 1 pinch of pepper


• 1 bunch of pak choy


• 2 cloves of chopped garlic


• 1 chopped shallot


• 1 teaspoon of oil


• 1 tablespoon of preserved radish


• 2 crabstick, cut to four


• 2 sausage, cut to half


• 2 dried mussels


• 2 pcs of dried scallop


• 2 dried chinese mushroom, sliced


• 2 slice of ginger, chopped finely


• 1 handful of wolfberries

1. Boil the rice with water, achovies stock, dried scallop, wolfberries and dried mussels.


2. After about 20mins, add in crabstick, sausage and mushroom. Boil for another 20mins


3. Saute shallot with the oil till golden and set aside.


4. Saute garlic and preserved raddish with the balance oil. Add in pak choy once the garlic is golden. Set aside.


5. Hit the egg on a bowl. Add salt, pepper and soy sauce.


6. Pour the boiling porridge on the egg. Served the fried pak choy and shallot on the porridge.

http://www.grouprecipes.com/14470/colorful-porridge.html

Noodle Soup

• One piece of dried noodle


• Two pieces of sausage (cut to 4 pieces each)


• Five pieces of chestnut (boiled and skin removed, halved)


• Two teaspoon of miso paste


• 200ml water (four soup)


• 200ml water (for cooking the noodle)


• One small piece of lotus root (sliced)


• One teaspoon of soya sauce


• Four pieces of chinese date


• Few leave of lettuce


• A dash of pepper


• Parsley for decoration

1. Boil 200ml water. Add in noodle when the water is boiling. Leave it for a few minute till the water re-boil again. Drained off the water and let some cold water run over the noodle. Set aside.


2. Boil another 200ml of water. Add in lotus root, chestnut and red dates. Leave it to boil for about 2mins.


3. Add in miso paste, soya sauce and sausage.


4. Stir in the noodle and lettuce.


5. Dish out to serve. Decorate with parsley and dash on some pepper.

Noodle Soup @ Group Recipes