THE ART OF DIM SUM - Sticky Rice Lotus Leaf Wraps Recipe
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Lo Mai means glutinous rice in Cantonese, and Gai means chicken. This dish is also known as sticky rice with chicken in lotus leaf wrap. It is a classic breakfast item that you can grab from street vendors while heading to school or work. It is also served as a dim sum dish in tea house restaurants which was one of my favorite places to go on a weekend morning when I lived in China. I will be honest, this is a challenging recipe, but it is so delicious that worth trying.
INGREDIENTS
560g / 2.5 cups of glutinous rice (Amazon Link -
25g / 8 pieces of dried shiitake mushroom (Amazon Link -
30g / ¼ cup of dried shrimp (Amazon Link -
4 lotus leaves, cut in halves (Product Link -
300g / 2 pieces of boneless and skinless chicken thigh
1.5 tbsp of oyster sauce (Amazon Link -
2.5 tbsp of soy sauce (Amazon Link -
White pepper to taste (Amazon Link - )
2 tsp of dark soy sauce (Amazon Link -
2 tbsp oil to stir fry the chicken
80g / 2 pieces of Cantonese sausage (Check this video to make your own -
510g / 2 cups + ¼ cup of water to cook the rice
1 tbsp of minced garlic
2 tbsp of Chinese cooking wine (Amazon Link -
salt to taste
Replacement Tips:
Cantonese sausage, also known as lap cheong (腊肠). They look like the skinny version of pepperonis, but the taste is quite different - slightly sweet and savory. Also, you cannot eat Cantonese sausage raw. It has to be cooked for safety purposes. If you can not find it, you can use another type of sausage, or you can check out my Cantonese sausage recipes to make your own -
Dried shrimp and shitake mushrooms are sundried and have complex tastes and aromas compared to fresh ones. If you use fresh shrimp and mushrooms, the dish will come out with a completely different taste.
Lotus leaves have a wonderful fragrance that adds authenticity to the Lo Mai Gai. If you don't have it, you can use banana leaves, bamboo leaves, or corn husks as an alternative. The aroma is going to be different but the taste will remain delicious.
Overseas Singaporean Unit x The MeatMen - Eight Treasures Lotus Leaf Rice (八宝荷叶饭)
Recipe at:
Irresistibly wonderful aromas of deep umami flavours intermingling with the sweet scent of the lotus leaves. Sealed within these humble pieces of leaves is a treasure trove of flavours, silently waiting to galvanize your nostrils the moment you unwrap it.
Traditionally served during festive seasons and celebrations, the Chinese believe the Eight Treasures Rice brings about prosperity and good health. Here are the blessing and good fortune from each of our treasures!
Dried Scallops - For opening up new horizons
Dried Oysters - For good luck and fortune
Black Fungus - For longevity and happiness
Lotus Seeds - For family harmony and unity
Chinese Sausage - For wealth and abundant blessings
Dried Shrimps - For happiness and good fortune
Dried Mushrooms - For longevity and good opportunities
Candied Winter Melon - For growth and good health
What better way to start the Lunar New Years with good food and blessings for you as well as your loved ones.
#themeatmensg #simple #delicious #eightreasures #lotusrice #overseassingaporeanunit #cny
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Lunchtime With Panasonic - Sticky Rice In Lotus Leaves Recipe
A classic dish with fragrant glutinous rice encasing delicious fillings like sausage, mushroom and dried scallops - all wrapped in aromatic lotus leaves. Try making these parcels of savoury goodness and you’ll be asking for seconds. Get the full recipe here: Remember to share it with all your friends and loved ones!
Three Easy Lotus Root Recipes
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Have you seen lotus root when you shop in the Asian Market? If so, have you wondered how to cook it? Today, I am going to share 3 easy recipes to enjoy lotus root.
Ingredients for Stir Fry Lotus Root (小炒莲藕)
300 grams of lotus root peeled and sliced thinly
3 tbsp of white vinegar for blanching the lotus root (Amazon Link -
2.5 tbsp of cooking oil
3 Thai birds eye chili diced
3 red dried chilies, cut into short pieces (Amazon Link -
2 tbsp of minced garlic
2 tsp of minced ginger
1/2 tsp of salt
2 tsp of soy sauce (Amazon Link -
1 tbsp of diced scallions as garnish
Instructions
Remove the lotus root joint and peel the skin. Next, slice the lotus root thinly.
Add a big drizzle of white vinegar to a pot of boiling water, then blanch the lotus root for 2 minutes. The vinegar prevents the lotus root from oxidation.
Remove the lotus root from the water and let it rest on the sieve so it can drain completely.
Turn the heat to medium and add a drizzle of oil to the wok along with the red dried chilies, Thai bird eye chili, minced garlic, and minced ginger. Stir until fragrant. Using both fresh and dried chilies will create a complex flavor. If you don’t eat spicy food, you can skip the chilies.
Toss in the blanched lotus root and add some salt to taste. Drizzle in 2 tsp of soy sauce. Keep mixing until the seasonings are well combined. Garnish with diced scallions and serve as a side dish.
Ingredients for Crispy Lotus Root Pancake (莲藕煎饼)
300 of lotus root grated
1/4 cup of all-purpose flour
1.5 tsp of soy sauce (Amazon Link -
1 tsp of Hoisin sauce (Amazon Link -
1/2 tsp of salt
1 egg
2 tbsp of diced scallions
White pepper to taste (Amazon Link -
2-3 tbsp of oil to pan fry
Instructions
Peel the lotus root, then use the largest teeth on your grater to grate the lotus root into a big mixing bowl. Souped Up Tip: keep one lotus root joint and use it as a handle to safely grate the lotus root to the end.
Add 1/4 cup of all-purpose flour to the grated lotus root, then season with 1.5 tsp of soy sauce, 1 tsp of hoisin sauce, some salt, and white pepper to taste. Add the diced scallions and crack in 1 egg. Mix well, then roughly divide it into six batches.
Heat your frying pan until hot, then drizzle a generous amount of oil and swirl it to cover the pan. Carefully add one portion of the lotus root batter. Use a spoon to flatten the batter into a 4-inch pancake. Keep adding the rest of the lotus batter.
Fry the pancakes over medium heat for 2-3 minutes each side or until golden brown. Remove them from the frying pan and serve with your favorite dipping sauce.
Ingredients for Lotus Root Meatballs (莲藕肉丸)
140 g (5 oz) of lotus root, diced
340 g (12 oz) of ground pork
1 egg
3 tbsp of diced scallions
3 tbsp of diced cilantro
2 tbsp of minced garlic
1 tbsp of minced ginger
1 tbsp of soy sauce (Amazon Link -
1 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
Black pepper to taste (Amazon Link -
2.5 tbsp of cornstarch (Amazon Link -
2-3 cups of oil to deep fry (Amazon Link -
Instructions
Peel the lotus root and dice it finely. You can use a food processor if you have one.
Transfer the diced lotus root into a big mixing bowl, then add 340g (12 oz) of ground pork, one egg, 2 tbsp of minced garlic, 1 tbsp of minced ginger, 3 tbsp of diced scallions, 3 tbsp of diced cilantro, and 2.5 tbsp of cornstarch.
Season it with 1 tbsp of soy sauce, 1 tbsp of fish sauce, 1 tbsp of oyster sauce, and some white pepper to taste. Mix it until the seasonings are well combined, then stir the meat in one direction for 5 minutes to develop the texture.
Heat the oil to 375 F. Grab some ground pork, and form it into a meatball. Carefully add the meatballs into the oil and fry over medium heat for a few minutes or until the meatballs are golden brown. If you don’t want to use that much oil to deep fry, you can flatten the meatballs into patties and pan-fry until golden brown.
Remove the meatballs from the oil and serve with your favorite dipping sauce.
Lotus Leaf Sticky Rice Chicken Dumplings
Learn How to Cook Lotus Leaf Sticky Rice Chicken Dumpling
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How to make Lotus Leaf Glutinous Rice Dumplings | Hed Chef | The Straits Times
Are you craving homemade rice dumplings but stumped by how to wrap the pyramid-shaped bak changs? Folding the dumpling that way requires plenty of time and patience. Hed Chef Hedy Khoo recommends a more practical and less time-consuming method by wrapping the dumpling in a parcel shape. Check out her recipe for Lotus Leaf Glutinous Rice Dumplings. Go to straitstimesfood.com for more recipes.
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The Straits Times, the English flagship daily of SPH, has been serving readers for more than a century. Launched on July 15, 1845, its comprehensive coverage of world news, East Asian news, Southeast Asian news, home news, sports news, financial news and lifestyle updates makes The Straits Times the most-read newspaper in Singapore.