Cantonese Styled Rice Dumplings

Cantonese Styled Rice Dumplings (眉豆咸肉粽)

Time flies. It is the mid of the year and this always me of Dragon boat festival or Duan Wu Festival (端午節, 龍船節 or五月節). It falls on 5th day of the 5th lunar month (23 June 2012). This festival makes you think of what???

Some thing that can make u salivating?? hehe

Rice Dumplings!!!!

Hakka-Styled, Cantonese Styled, Nyonya Styled?? Which one is your fav??

My vote is definitely given to Cantonese-Styled.
 
Ingredients like Five-Spiced Stew Pork Belly, Chestnut, Chinese Sausage, mushroom, dried Shrimp! All these ingredients are perfectly matched with glutinous rice!!! The work is really humongous. Every ingredient needs efforts to prepare before night. Every efforts counts but nothing beats home made food : ) If time permits, let’s give a try yaa : )

Making 40 small rice dumplings

 

Total Ingredients:

1kg           Glutinous Rice

1 packet      Dried Bamboo Leaves

1kg           Pork Belly (cut into cubes)

100g          Mushroom (soak till soften)

4                   Chinese Sausage (skinned)

200g          Dried Shrimps (soaked and minced)

300g          Chestnut

100g          Black Eyed Pea (眉豆)

The Day Before:

Things Need to be prepared

• Soak Glutinous Rice and Dried Bamboo Leaves overnight

• Prepare of Five Spiced Stew Pork

Pork Belly Seasonings:

1 1/2 tbsp    Five Spice Powder

2 tbsp        Rice Wine
2 cubes       Fermented Red Bean Curd (紅腐乳)
2 tbsp        Shitake Mushroom Sauce
2 tbsp        Light Soya Sauce
2 tbsp        Pepper
Rock Sugar   (sweetness is depending on individual taste)

Methods:

1. Combine Five Spice Powder, rice wine, red bean curd, Shitake Mushroom Sauce, light soya sauce and pepper. Mix well in a bowl
2. Add in seasoning to pork belly. Mix well. Set aside for 1 hour
3. Heat up wok.
4. Add in marinated pork belly
5. Stir fry till brown and add water to simmer for 1 hour till pork softens and dries up
6. Set aside to cool down. Keep overnight in the fridge

• Prepare Stew mushroom

Ingredients:
Mushroom
Garlic
1 Cup of water
 
Seasonings

½ cube      chicken stock cube

Method:

1. Heat up wok with oil
2. Stir fry garlic till golden brown
3. Add in mushroom and fry till fragrant
4. Add 1 water and chicken stock cube
5. Cover and simmer for 45 mins till mushrooms soften
6. Set aside to cool down. Keep refrigerated

•  Prepare Chestnut

 
Ingredients:

300g   Chestnut

1L       Boiling Water

Method:

1. Bring chestnut to boil for 30 minutes till soft
2. Set aside to cool down. Keep refrigerated

• Prepare Black Eyed Pea (眉豆)

Ingredients:

100g    Black Eyed Pea (眉豆)

1L       Boiling Water

Method:

1. Bring chestnut to boil for 30 minutes till soft
2. Set aside to cool down. Keep refrigerated

DAY 2

Things Need to be prepared

•  Prepare Fried Dried Shrimp

Ingredients:

200g Dried Shrimps

10 small shallots (minced)
10 clove of garlics (minced)
 
Method:
 

1. Heat up wok with oil
2. Add in all ingredients
3. Stir fry ingredients till golden brown
4. Lower heat and keep stirring till crisp. Set aside

• Prepare Fried Glutinous Rice

Ingredients:

1kg  Glutinous Rice

10 cloves Garlic (peeled and minced)
10  Shallots

Seasonings: (may vary depending on individual preference in saltiness)

3tbsp Dark Soya Sauce (Sweet type)

4 tbsp Light Soya Sauce
1tbsp Salt
 
Method:
 

1. Heat wok with oil
2. Add in garlic and shallots, fry till golden brown
3. Add in glutinous rice and stir fry till fragrant
4. Add in Seasonings and mix well
5. Set aside to cool down

• Prepare to wrap rice dumplings

This is the step that puzzles me a while. Ops! I have forgotten on how to make the step. I need assistance…Just key in “how to wrap rice dumplings” in YOUTUBE… and hundreds of videos found out there. Below is the one which I adapt from

Way to wrap Rice Dumplings

Last step: Cooking Time!!!

1. Fill wok with ¾ full of boiling water
2. Add in bunch of rice dumplings
3. Add 2 tbsp of salt into boiling water
4. Cook dumplings over boiling water for 1 hour