I even borrow a few suitable stainless bowl from my mom, because the one I bought is a bit large. Aug 20, 2014, 5:29:00 AM. Hi may I know roughly how long it takes to cook the rice and which level of heat do u cook it with? Thank you! My grandma and my aunt used to make at least two to three varieties each time, and it was a huge production! Also, do check the heat level constantly. This site uses Akismet to reduce spam. Otherwise, sticking of rice may occurs during the cooking process. The outer leaves should not have holes. As my experience and opinions, the most important taste of this dish is rice wine. Feb 2, 2012, 11:17:00 AM, mmm jk. Remove from the wok and let cool. It turned out quite good although I think the rice wasn’t salty enough. Doesn’t have to be pretty. * For the choice of chicken stock, use the thicken sauce or granule type, unless your glutinous is still very hard and you have run out of steeping water to be used. Fill the pot with cold water, until the zongzi are submerged. ️This is a recipe on how to cook A lot of Cantonese-style glutinous rice with rice with Bacon 0.5,Cantonese sausage / grain intestine 5,3 mushrooms,Little scallop,a little,1 egg,3 Chinese cabbage,2 scoops of soy sauce,1 scoop of oyster sauce,a little salt,a little sugar,2 tablespoons of cold boiled water,a little sesame oil,Rice + glutinous rice 1 small cup,a little chopped green onion. 1 tablespoon of dried shrimps (蝦米), steeped and coarsely chopped. Great recipe, Pick Yin!! {{#message}}{{{message}}}{{/message}}{{^message}}Your submission failed. ???? This Thai-inspired dish can be made in advance and will please guests who are on a gluten-free or dairy-free diet. Stir fry to combine well. Well done!!! We’ll break it down for you to prepare each component. Marinate overnight. Using of the tenderloin part, and, “Hand made Glutinous Rice Balls filled with loves for this festive celebration, Dongzhi Festival (冬至)” Today is Dōngzhì Festival or you called it Chinese Winter Solstice Festival, “A perfect summer snack?! anh: They're hardly pro, especially the tetrahedron ones. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. The wrapping process seems to be too much for me to handle :D Yours look so pro! Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours. Ur dumplings got so much more ingredients lah! Various online calculators also provide different results, depending on their sources. 2/3 cup of raw peanuts. Tap here to receive our FREE top 25 recipe book! Re-boil the zongzi in water for 15-20 minutes. You will make your mother/grandmother proud. One thing to mention is Lo Mai Gai always get confused with Hor Yip Fan (Lotus Leaf Wrapped Rice), recipe and looks very similar but Hor Yip Fan used grain rice and wrapped with lotus leaf but Lo Mai Gai used glutinous rice. This is the first post to introduce the new face-lift of my website. Required fields are marked *. My rice will threaten to spill, always. Feb 2, 2012, 11:15:00 AM. And you've got beautiful photos to show them off... Life is great! May: I admit the challenge was quite a driving force for me, that it tastes good of course was the most important thing. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor. Wikipedia has a great write-up about the tradition of making zongzi, and since it’s so elegantly written already…. Homemade Tang Yuan in Ginger flavoured Sweet Soup (姜汤手工汤圆), Chrysanthemum & Wolfberry Konnyaku Jelly with Bird Nest, Recipe for Fried Glutinous Rice from Raw | surely sheryl. Cut off the excess on the leaves with your trusty kitchen shears. Saute glutinous rice with seasoning They are different, but similar. Lo Mai Gai (Steamed Glutinous Rice with Chicken) is super tasty. No one, that’s who. Nov 20, 2016 - Our detailed, step-by-step Cantonese-style Zongzi recipe, a traditional Chinese savory sticky rice treat with pork, peanuts, and salted duck egg yolk. Once the 7-8 hours is up, eat the zongzi while they’re hot! Retain the waters. #唯汗水和美食不负辜#??????? Hi! It was a daylong affair with preparations started the night before. Vijay said the dumpling too little rice! My closer-immediate-ish family is from Taiwan, so I was used to that shape but I just finished reading all of your blog and learned that it's Hong Kong style. The recipe uses anko, which is sweet azuki bean paste, as well as walnuts, black sesame seeds, and soybean powder. Feb 2, 2012, 11:21:00 AM, Wah wah wah! It tastes good and only keep it in cold dry place can last for a long time.

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