Glutinous Rice [Baby’s Full Month Gift Box] 可爱造型【满月礼盒糯米饭】

IMG 75652
IMG 75652



Specially created this cute, healthy and delicious home cooked glutinous rice packed in baby’s full month gift box, for a Mediacorp Channel 8 programme ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 




This recipe is slightly different from the traditional glutinous rice, this is a healthier version with simplified method, meatless with lesser seasoning and shorter cooking time. 



Behind the scene, filming day…








Ingredients:

150g Glutinous Rice (soaked at least 3 hours or overnight, drain)

5pcs Dried Shiitake Mushrooms (soaked till softened, *reserve water)

3-4pcs/ 10g Dried Scallops (soaked till softened, *reserve water)

45g Shallot (chopped)

1 clove Garlic (chopped)

20g Chestnut (cut into small chunks)

150g *Broth/ Water (use water reserved from soaking scallops and mushrooms)

2 tbsp Cooking Oil


Seasoning:

2 tsp Dark Soy Sauce

1 tsp Light Soy Sauce

1 tsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1/4 tsp Castor Sugar

1/2 tsp Sesame Oil

A dash of White Pepper


材料

糯米(浸泡)150克
香菇(浸软)5朵
干贝(浸软)3-4颗
小红葱(切碎)45克
蒜头(切碎)1瓣
栗子(切粒)20克
浸泡香菇和干贝的水/ 高汤 150毫升    


调味料:
黑酱油 2小匙
盐 ¼ 小匙
白糖 ¼ 小匙
酱油 1 小匙
花雕酒 1 小匙                              
麻油 ½ 小匙
白胡椒粉 少许


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

Watch Video tutorial ~ catch up episode on meWatch .  ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 



1. In a bowl, mix all seasoning ingredients and water. Set aside. 
把所有调味料加进高汤里,搅拌拌匀。

2. Heat cooking oil in a non stick pan. Stir fry shallot till softened, add in garlic, stir fry till slightly brown/ golden. 
热锅爆香小红葱,加入蒜头,炒至金黄色。

3. Stir in dried scallops and mushrooms. Add in glutinous rice and stir fry thoroughly.  
加入香菇、干贝和糯米,边翻炒边倒入高汤。

4. Gradually add in half of the liquid (from step 1) while stir frying. Stir in chestnuts, continue adding the remaining liquid (from step 1) and stir fry till almost dry up. 
加入栗子,炒至收汁后盛起。

5. Remove from heat, transfer the glutinous rice into a steaming tray/ bowl, steam for 30 minutes or till cooked.
把糯米饭放进蒸锅里,蒸30分钟,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

If you like my recipe, click hereLIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don’t forget to change the setting to ‘SEE FIRST’ if you wish to see my post on your Facebook news feed. 

Enjoy!


















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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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