Nonya Rice Dumplings
Nonya Rice Dumplings
Ingredients:
Glutinous Rice (to be soaked for at least 2 hours. Drain and add salt)
Dried Shrimps (soaked in hot water)
Dried Chinese Mushrooms (soaked in hot water and finely sliced)
Sweet Winter Melon Strips (cut into small pieces)
Minced Pork (to be marinated with chopped onions, soya sauce, sugar, salt, pepper and corn flour to taste)
Garlic (chopped)
Chestnut (to be boiled and peeled)
Dried Bamboo Leaves (to be wet) remember to clean throughly
Plastic String
Filling:
Oil a big wok and fry the garlic until light brown.
Drain the dried prawns and add them to the wok. Fry.
Add in the mushrooms. Fry.
Add the minced pork. Fry, occasionally adding the water used from soaking the dried prawns and the mushrooms.
Add dark soya sauce, sugar and pepper to your liking. Fry until the filling is almost dry.
Methods:
Fill
the bamboo leaves with glutonous rice. Each dumpling has to look like
little 3D pyramids. First, grease the right side of the leaves and fold
in such a way so that you get a pocket.
Hold firmly. Scoop 2 tablespoonfuls of rice and put it into the pocket, making sure that they are spread against the sides.
Scoop
about 3 or more spoonfuls of the filling. Press to make sure it is
compact. Followed by another 2 tablespoonfuls of rice, again making sure
the dumpling is compact before wrapping.
Close the "lid" of the "pocket", folding both sides down and lastly, fold the tip. Tie the dumpling tight with a string.
After
wrapping all the dumplings, submerge them into a big pot of boiling
water and boil for about 1 hour 30 minutes. After that, let them drip
dry.
*You can vary the fillings (more mushrooms, pork etc) to your own liking.
Labels: Foodieholic, Recipes
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I find that while reading my friends' Newsfeeds is fun, it does not replace the properly written word and thus, after constant urging from my mum, I have decided to start blogging again.
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Why the name "Ambrosia and Nectar"?
In ancient Greek mythology, ambrosia is sometimes the food or drink of the Greek gods (or demigods), often depicted as conferring ageless immortality upon whomever consumed it. It was brought to the gods in Olympus by doves, so it may have been thought of in the Homeric tradition as a kind of divine exhalation of the Earth.
Ambrosia is very closely related to the gods' other form of sustenance, nectar.
The consumption of ambrosia was typically reserved for divine beings. Upon his assumption into immortality on Olympus, Heracles is given ambrosia by Athena, while the hero Tydeus is denied the same thing when the goddess discovers him eating human brains. In one version of the myth of Tantalus, part of Tantalus' crime is that after tasting ambrosia himself, he attempts to steal some away to give to other mortals. Those who consume ambrosia typically had not blood in their veins, but ichor. - Taken from Wiki.
Nonya Rice Dumplings
Nonya Rice Dumplings
Ingredients:
Glutinous Rice (to be soaked for at least 2 hours. Drain and add salt)
Dried Shrimps (soaked in hot water)
Dried Chinese Mushrooms (soaked in hot water and finely sliced)
Sweet Winter Melon Strips (cut into small pieces)
Minced Pork (to be marinated with chopped onions, soya sauce, sugar, salt, pepper and corn flour to taste)
Garlic (chopped)
Chestnut (to be boiled and peeled)
Dried Bamboo Leaves (to be wet) remember to clean throughly
Plastic String
Filling:
Oil a big wok and fry the garlic until light brown.
Drain the dried prawns and add them to the wok. Fry.
Add in the mushrooms. Fry.
Add the minced pork. Fry, occasionally adding the water used from soaking the dried prawns and the mushrooms.
Add dark soya sauce, sugar and pepper to your liking. Fry until the filling is almost dry.
Methods:
Fill
the bamboo leaves with glutonous rice. Each dumpling has to look like
little 3D pyramids. First, grease the right side of the leaves and fold
in such a way so that you get a pocket.
Hold firmly. Scoop 2 tablespoonfuls of rice and put it into the pocket, making sure that they are spread against the sides.
Scoop
about 3 or more spoonfuls of the filling. Press to make sure it is
compact. Followed by another 2 tablespoonfuls of rice, again making sure
the dumpling is compact before wrapping.
Close the "lid" of the "pocket", folding both sides down and lastly, fold the tip. Tie the dumpling tight with a string.
After
wrapping all the dumplings, submerge them into a big pot of boiling
water and boil for about 1 hour 30 minutes. After that, let them drip
dry.
*You can vary the fillings (more mushrooms, pork etc) to your own liking.
Labels: Foodieholic, Recipes
Older Post . Newer Post 
