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Steamed Glutinous Rice (recipe and pic)
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Fri Jul 23, 2004 11:22 am    Post subject: Steamed Glutinous Rice (recipe and pic) Reply with quote

This is the Cantonese version where the rice is soaked overnight to soften it. The Hokkien version is where the rice is firm and is only soaked for 1 hour. The cooking method is the same.



Recipe yields for 6 persons

Ingredients:
300 g Glutinous Rice(soaked overnight)
10 pcs preserved chinese mushrooms(soak to soften, discard stems)
1 cup raw peanuts(washed, boiled in water for 15 mins)
2 chinese sausages(sliced)
half cup water

Seasonings:
1 tbsp Dark Soya sauce
1 tbsp Light Soya sauce
1 tsp Dark Sweet Sauce
1 tbsp Sesame oil
1 tsp Chinese Rice Wine
1 tbsp chinese cooking wine

Garnishes:
Toasted onions, chinese parsley

Method:
1. Wash and drained overnight soaked rice. Set aside.
2. In a wok, add 1 tbsp oil to stir fry sliced chinese sausages for 1 min
3. then add mushrooms and cooked peanuts.
4. add washed rice and stir to mix.
5. Add all the seasonings and water to mix evenly.
6. turn off the fire. Scoop rice mix into muffin cups or disposal aluminium cups.
7. Steam over high heat for 45 mins.
8. Garnish with toasted onions and parsley.

Varieties:
my mother in law is a staunch Buddhist vegetarian. For her, I made this without any meat like the chinese sausages and I do not add onions too.
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Sat Nov 05, 2005 6:37 pm    Post subject: Reply with quote

Thanks Gina, for an easy to follow recipe.

I finally did it today. The only difference is I roast the peanut first and sprinkle on it after I have steamed the rice. It is very tasty. My hubby loves it. Very Happy



Rgds, Connie
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Sun Nov 06, 2005 8:04 am    Post subject: Reply with quote

Connie

can see that yours is the hokkien version. My mom prefers this version where is rice is a bit more firm. meaning can see the rice grains. my hubby and I prefer the softer rice version.

very nice. Razz
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Gina

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connie
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PostPosted: Sun Nov 06, 2005 7:36 pm    Post subject: Reply with quote

Thanks Gina... My hubby likes this type! Your recipe is easy to follow and make. My hubby is happy that I found this forum! Very Happy

Rgds, Connie
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jcheng
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Joined: 29 Jul 2004
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Location: La La Land, Los Angeles, CA

PostPosted: Tue Nov 08, 2005 1:21 am    Post subject: Reply with quote

Hi Connie,

How do you roast your peanuts? Do you use the peeled ones already?

I am not good at roasting peanuts - sometimes some parts are burnt and some parts are raw. Do you do yours in the oven?
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Last edited by jcheng on Sat Feb 05, 2011 10:26 am; edited 1 time in total
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connie
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Joined: 03 Aug 2005
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Location: Malaysia

PostPosted: Tue Nov 08, 2005 2:07 am    Post subject: Reply with quote

Hi jcheng

I used the old fashion way i.e. put them in the wok over slow fire and keep stirring it. Of course, some part also got burnt coz I am still very new to cooking.... Embarassed

Rgds, Connie
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sHar0n
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Joined: 14 Oct 2005
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PostPosted: Tue Nov 08, 2005 2:10 am    Post subject: Reply with quote

Does anyone knows how long and at what temperature if I were to use the oven??
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Like to cook
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Joined: 11 Oct 2004
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PostPosted: Tue Nov 08, 2005 2:40 am    Post subject: Reply with quote

Hi Sharon, try this - spread the peanuts on a baking tray and bake in pre-headed oven at about 150C. You have to stir the peanut regularly at about 5- 10 min interval till the peanut is golden brown.

jc
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sHar0n
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PostPosted: Tue Nov 08, 2005 10:12 am    Post subject: Reply with quote

Thanks, I'll give it a try!
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sinner
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Joined: 14 Jun 2005
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PostPosted: Fri Nov 11, 2005 6:22 am    Post subject: Reply with quote


Gina,

this is about the best glutinous rice I have ever had Smile . Hubby didn't need much convincing - he had seconds and thirds, so much so he ended up with gastric that night :shock: island

I omitted the peanuts and came time to put in the seasoning, discovered I did not have rice wine so put in an extra tsp of cooking wine Embarassed. Would the rice wine have made a big difference to the flavour ?

Thank you Gina for sharing this recipe Smile


Last edited by sinner on Fri Nov 11, 2005 6:41 am; edited 1 time in total
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PutuPiring
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Joined: 19 Aug 2005
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Location: Canada

PostPosted: Fri Nov 11, 2005 6:31 am    Post subject: Reply with quote

sinner wrote:
[img]this is about the best glutinous rice I have ever had Smile . Hubby didn't need much convincing - he had seconds and thirds, so much so he ended up with gastric that night :shock: island




Ok one angmoh down , another one to go... :lol: I better try this recipe on hubby and see if it works
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sinner
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PostPosted: Fri Nov 11, 2005 6:39 am    Post subject: Reply with quote

PutuPiring wrote:
Ok one angmoh down , another one to go... :lol: I better try this recipe on hubby and see if it works

It is hard isn't it :shock: . Whenever I try something strange to them, I hide the ingredients and then cook it quietly (when they are not watching :roll: ) and hope the aroma and presentation tempts them to try it coffee.
And if he ask 'what is for dinner', skip around the subject and hide (very important), the recipe sheet. :roll:
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Fri Nov 11, 2005 7:33 am    Post subject: Reply with quote

sin heng

actually the traditional recipe does not use wine at all. its just dark soya sauce, sesame oil and salt.

over time, I wanted to bring out the flavour of it so I added that into it. If omitted or substituted, it won't make a really big difference.

I usually made this for home parties. And into tiny cups like those cup cakes size. Its one of the hottest item on any party menu..always gone within the first half hour Razz
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sinner
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PostPosted: Fri Nov 11, 2005 7:49 am    Post subject: Reply with quote

Gina,

After eating this, I can fully understand why it is the 'hottest' item Smile
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jerseymom
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Joined: 31 Dec 2004
Posts: 526
Location: usa

PostPosted: Sun Nov 27, 2005 6:13 am    Post subject: Reply with quote

Gina,
Just made this dish, almost had tears (tears of joy!)
I'll save some of it for making a canton dim-sum (called GR pau... cooked GR wrapped in siew-mai skin before steaming). Probably can't take any pic though as dh will take my camera away (his trip).
Thanks Gina for this lovely and easy-to-follow recipe Razz
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Gina
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PostPosted: Sun Nov 27, 2005 11:30 am    Post subject: Reply with quote

Giselle

yes, the GR pau I have seen in books on Dim Sum are called Crystal Balls..so nice the name. coffee
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bumblebee2323
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Joined: 07 Feb 2005
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PostPosted: Fri Dec 02, 2005 1:06 pm    Post subject: Reply with quote

Hi everyone, I've got a real quick question. I think this might sound silly but is this Lor Mai Gai? I'm trying to find the recipe but there seems to be a lot of steamed glutinous rice recipes. I know that recipe has chicken in it. Thanks for any bit of info.
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Fri Dec 02, 2005 1:13 pm    Post subject: Reply with quote

Hi! bumblebee2323

Lor Mai Kai is here

http://www.kitchencapers.net/phpbb/viewtopic.php?t=1415

Rgds, Connie
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bumblebee2323
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PostPosted: Sat Dec 03, 2005 4:01 am    Post subject: Reply with quote

Thanks connie!
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gracio
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PostPosted: Fri Mar 31, 2006 1:29 am    Post subject: Reply with quote



My success!! But was done since last yr lahr, din manage to post it till now... Embarassed
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piggish
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Joined: 08 Mar 2005
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PostPosted: Wed Nov 22, 2006 6:50 pm    Post subject: Reply with quote

just made this but used fish cakes instead of chinese sausages coz i dun like them -p ..i must say that the sausages do give off an impt 'meaty' fragrance that is missing in my version (which was yummy enough nevertheless..hee ) perhaps will use meat slices next time instead Very Happy
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Janz
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PostPosted: Mon Jan 29, 2007 6:58 pm    Post subject: Reply with quote

Hi Gina,
Paiseh, it's me again...
Been trying out so many recipes before I start school in 2 weeks time...den hubby will not get to eat all these yummy food...Razz

Wanna ask:
1) what is difference between Chinese Rice Wine & Chinese Cooking Wine? I have SHao Xing wine, which one of it is the one?
If I don';t have the other one, can I omit it?

2) Is Chinese Parsley the same as Coriander?

Thanks alot...and thanks once again for this wonderful webby...Smile
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Gina
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PostPosted: Mon Jan 29, 2007 7:32 pm    Post subject: Reply with quote

Janice

Chinese Rice Wine is colourless, like water. Less alcholic smell. Chinese cooking wine is usually the shaoxing jiu people use for cooking. often dark brown in colour.

You can omit the wine altogether.

Chinese parsley is not coriander leaves. its looks like it but is much bigger in size


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Gina

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nsdmy
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Joined: 22 Nov 2005
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PostPosted: Tue Jan 30, 2007 10:30 am    Post subject: Reply with quote

Gina,

Thanks so much for the picture of the Chinese parsley. Learnt something new again today. I always thought that was Chinese celery. Embarassed
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Janz
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PostPosted: Tue Jan 30, 2007 11:44 am    Post subject: Reply with quote

Thanks again Gina...

Going to buy glutinous rice today...and probably cook it soon...
Hubby loves Glutinous Rice...
Btw can my son of 20 mths eat glutinous rice? Not sure if it is bad for digestion....
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