Skip to main content

Steamed Pumpkin Glutinous Rice ~ 蒸南瓜糯米饭

I have seen winter melon double boiled soup and I was surfing the internet looking for recipes to experiment with.  Steaming food in a pumpkin to use it as a serving bowl looks interesting and since I have some glutinous rice, why not let it mingle with pumpkin and see how it would turn out.  It's quite a straight forward dish, just like serving rice in a steamed pumpkin rather than on a plate and I do like the presentation.



Steamed Pumpkin Glutinous Rice   ~    蒸南瓜糯米饭   

Ingredients
  • 1 kg Japanese pumpkin
  • 180 gm glutinous rice (washed, soaked overnight)
  • 80 gm pork, diced
  • 10 gm dried shrimps
  • 3 Shitake mushrooms, hydrated, stemmed and diced
  • 1 tsp oyster sauce
  • 2 tsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 1 tsp chopped garlic
  • 1 tsp sesame oil
  • Salt to taste
Method
  1. Wash the pumpkin, place on a plate and steam on medium heat for about 15 mins. to soften.  Then carefully cut a lid opening about 8 cm diameter around the stem with a sharp knife.  Keep the lid aside for presentation.
  2. Scoop out the pumpkin seeds, pulp, drain off any water from the inside by dabbing with a paper towel.
  3. Meanwhile, saute the garlic with some oil, add in the dried shrimps, mushrooms, pork and fry the drained glutinous rice with the sauces and sesame oil.  Place the glutinous rice onto a plate, sprinkle on some water and steam on medium flame for about 20 mins.  You may need to sprinkle on more water during steaming.  Steam till the rice is soft but not wet.  Add salt if necessary.
  4. Scoop the cooked glutinous rice into the pumpkin, place the pumpkin on a plate, steam for 25 to 30 mins. on medium low heat without the lid.  (High heat will ruin the shape of the pumpkin).
  5. Check to see whether the pumpkin is cooked (fork tender) but can still retain its shape.
  6. Remove pumpkin from the steamer, place it on a serving plate.  Cut the pumpkin into wedges according to the grains but do not cut right through so that the wedges form a flower shape around the glutinous rice.
  7. Serve immediately.

Comments

Popular posts from this blog

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.