Monday, December 18, 2006

Saturday's Food

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Over the weekend, I finally attempted Jo's (of JoDeli's) Glutinuous Rice Sausages . It was her Glutinuous Rice Sausages (GRS) that started me on a mad frenzy to find the sausage casings in Singapore to make the Chinese Lup Cheong. As I had some casings leftover, I decided to try the GRS. I have added two other ingredients to make it into a luxurious version - Chinese Scallops & Chinese Ham and also added Aged Soya Paste to season the rice in addition to the soya sauce.

Luxurious Glutinuous Rice Sausages

Ingredients:
500gm glutinuous rice - soaked overnight
8 Chinese mushrooms - soaked till soft, squeeze dry and chop finely
3 Chinese sausages - diced finely
3 Chinese scallops - soaked in a little hot water, torn into shreds when soft
35gm Yunnan Ham - diced finely
40gm dried shrimps - soaked and chopped finely

Seasonings for rice:
40-50gm shallots, sliced thinly
2 garlics, chopped
1/2 tsp salt
1 tbsp Aged Soya Paste
2 tsp five-spice powder
1/2 tsp pepper
1 tbsp light soya sauce
4 tbps oil

Method:
1) Heat 1 tbsp oil and fry Chinese mushrooms till fragrant. Dish up and set aside.
2) Heat remainder oil and fry shallots till brown, scoop up the brown shallots and set aside. Leave oil in the wok.
3) Add garlic and saute till fragrant, add shrimps and fry for a couple of minutes till fragrant. Add the five spice, ham and scallop, fry for a while and then add the sausages.
4) When the sausages starts to exude it's oil, add the mushrooms. Stir fry for a while.
5) Add the rice,fried shallots and season the rice with the seasoning ingredients bit by bit*
6) Scoop up and leave the rice to cool.

Assembly:

1) Tie one end of the casing and using a funnel, fill casings with the rice mixture till 3/4 full and tie the other end.
2) Run a loop of twine in the middle to create two links of sausage.
3) Steam over boiling water for about 1-1/2 hours till cooked.
4) Cool befoe cutting.
Before steaming:
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After steaming:

Note*:
As the sausages, shrimps, scallops and ham are salty on their own, add the seasonings bit by bit to avoid over-salting the rice.

For dessert, I made an Aloe Vera Snow Fungus boiled with some pandan leaves. Very refreshing served cold.
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