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

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.

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.

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

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.