Tuesday, January 18, 2011

Hokkien Festive Glutinuous Rice (油饭)


Hokkien Festive Glutinuous Rice (油饭) is a must have item when celebrating a baby's first month birthday.  Its preparation is to first stir fry the rice in cooking oil, so that individual grain can fully absorb the aroma of ingredients used, and then follow by steaming to ensure the rice is fully cooked.

Serves 4-6

White glutinuous rice, soaked overnight and drained, 1kg
Chinese dried mushroom, soaked, drained and sliced, 80g
Chinese sausage ( 腊肠), sliced, 200g
Dried shrimp (虾米), 200g
Shallot, peeled & sliced, 100g
Salt, to taste
Light soy sauce, to taste
Dark soy sauce, to taste
Cooking oil, for frying

Peanut, skinned and fried, 100gSpring onion, chopped, 1 stalk

1. Heat some oil over medium heat and fry skinned peanut till aromatic.  Dish out fried peanut and allow to drain off excess oil.  Next stir fry shallot slices in same oil till aromatic.  Dish out fried shallots and allow to drain off excess oil, before use in garnishing later.  To the same oil, add in mushroom, sausage and dried shrimp and stir fry at high heat till aromatic.

2. Add in drained glutinuous rice, and seasonings to taste.  Stir well so that rice colour is even.  Off heat.

3. Place rice mixture into 4-5 individual small containers. 

4. Prepare steamer over high heat.  Steam each batch for ~45 mins or till rice is tender.

1. Garnish with fried peanut, fried shallot and spring onion.


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