Best Steamed Rice Wrapped In Lotus Leaf With Sweet Chinese Pork Sausa Recipes

BEST STEAMED RICE

Steps:

• Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
• Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

STEAMED RICE WRAPPED IN LOTUS LEAF WITH SWEET CHINESE PORK SAUSA

Steps:

• After making your sweet rice, (follow the directions on the package) mix the sugar and rice wine vinigar in , keep adding and tasting until it suits your pallet. Now I chop the shrimp into smaller peices and cut up the chinese sweet pork sausage into bite sized pieces. If you cant find this sausage you can fry 1/2 lb of ground pork in teryaki sauce until cooked. (it tastes the same as the sausage.) I mix this and one can of whole mushrooms into the rice.
• As you are doing this, soak 1 lotus leaf and two leaf strings in a sink full of water. I use warm water and fill up a tea kettle and place it ontop of the leaf to sink it. Try not to break the leaf or the strings. (the strings should be included in the package of lotus leaves).
• Now place your leaf over your large bamboo steamer making sure the strings are underneath the leaf in a criss cross. Start filling your leaf by packing the rice mixture into it and thus packing it into the shape of the bamboo steamer. Pack the rice in until it reaches the top of the steamer, and then fold the rest of the leaf over the top of the rice to make a package and then tie the strings together to keep the package together. Put the lid on the bamboo steamer.
• Now in a large deep pot, I place a ceramic plate upside down and then put my Bamboo steamer ontop of the plate in the pot. I then fill the pot with hot water up to the bottom of the bamboo steamer and turn the burner onto a higher setting to ensure the water boils quickly. Now put the lid on and let it steam for about 30minutes to an hour.the longer it boils the better the lotus leaf flavor sinks into the rice. You'll have to refill the water so check it every 20 minutes to make sure the pot isnt dry.
• Now get a plate, unwrap the leaf and enjoy with chopsticks and lemon soya sauce -- and sit back and wonder to yourself how something this simple could taste so amazing! oooh its good.

LO MAI GAI (LOTUS LEAF WRAP) RECIPE

Steps:

• Gather the ingredients.
• One hour ahead of time, prepare the rice and lotus leaves. Soak the lotus leaves in hot water for 1 hour.
• Cover the rice with water and let soak for 1 hour.
• After 1 hour, pat the lotus leaves dry and drain the rice.
• Next, steam the rice. Line a bamboo steamer with parchment paper or cabbage leaf. Fill a wok approximately to the halfway point with water so that the steamer will be sitting above the water without touching. Bring the water to a boil cover the rice and steam for about 20 minutes. Remove the rice, cover and keep warm while preparing the remainder of the ingredients.
• Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes.
• Squeeze out any excess water from the mushrooms, remove the stems and finely chop.
• Cut the chicken into small cubes about the size of a postage stamp.
• Add the salt, 1 tablespoon rice wine and 1 teaspoon cornstarch to a bowl, mix. Add chicken pieces and marinate the chicken for 20 minutes.
• Finely slice the sausages. Peel and chop the garlic.
• In a small bowl, combine the rice wine, light soy, and dark soy sauce. In a separate small bowl, dissolve the cornstarch in the water, and whisk into the sauce.
• Heat a wok and add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are 80 percent cooked through.
• Add the sausages and the mushrooms. Stir-fry for a minute. Give the sauce mixture a quick re-stir then add in the middle, stirring quickly to thicken. Season with pepper to taste. Cook for 1 to 2 more minutes to mix everything together and heat through. Remove from the heat and stir in the sesame oil. Cool.
• To make the wraps, separate the rice and the filling into 8 equal sections, 1 section for each wrap. Lay a lotus leaf in front of you. Place a portion of the rice mixture into the center of a lotus leaf. Add the meat and vegetable mixture over top, shaping the rice with your hands so that it forms a ring around the filling. Add more rice to cover.
• Form a square parcel with the lotus leaf and tie it up with twine. Repeat with the remaining lotus leaves.
• Steam the lotus leaf parcels, covered, on a heatproof plate placed in a bamboo steamer in the wok for 15 minutes, or until they are done.

STEAMED RICE

Steps:

• To cook jasmine rice:
• Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls

STICKY RICE WRAPPED IN LOTUS LEAVES

Steps:

• Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
• Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
• Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.