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Steamed rice in lotus leaf

(No.5, Vol.3, June 2013 Vietnam Heritage Magazine)


Photo: Kim Long

The recipe is provided by Le Phu Duc, executive chef, with 20 years’ experience in cooking.
Ingredients: (Serves two)
Cooked plain rice: 250g
Pork sausage: 20g (cut into small chunks)
Dry shrimp (good quality) : 15g (soak in water)
Lotus seeds: 15g
Carrot: 20g (cut into small chunks)
Bibo peas: 15g
Big lotus leaf: 1
Sugar: 1/2 tsp
Salt: 1/2 tsp
Chicken seasoning powder: 1/2 tsp
Minced garlic: 1 tsp
Oil: 1/2 T
Preparation:
Step 1:
Cut pork sausage into small chunks.
Soak dry shrimp in water until it is softened, drain and set aside to dry.
Peel carrot and chop into small chunks (same size as pork sausage).
Cook bibo peas, lotus seeds and carrot in a pan of water until softened. Drain and set aside to dry.
Wash the lotus leaf and blanch it in boiling water.
Step 2:
In a hot frying pan, add oil and then minced garlic. When the garlic turns golden brown, add pork sausage, dry shrimp, lotus seeds, carrot, bibo peas and stir thoroughly. Add the plain rice and stir. Season to your taste.
Add the whole above mixture to the middle of the lotus leaf. Fold the leaf carefully to cover the mixture. Put in a steamer and steam for 10 minutes. Here the rice mixture will absorb the flavour of the lotus leaf to create the unique flavour of this dish.
Step 3:
Set the steamed lotus leaf (with the contains) up side down into a pre-decorated round bowl with lotus petals. Use scissors to cut the middle of the leaf into a cross. Carefully tear the leaf into four petals.
Small tips:
Steamed rice in lotus leaf is best served warm to enjoy the complete flavour.
Serve with soya sauce seasoned with chopped chilli pepper.

Mandarine Restaurant
11A Ngo Van Nam St, Dist.1,
Ho Chi Minh City,
tel: (08) 3822-9783
mandarin@orientalsaigon.com.vn
www.orientalsaigon.com.vn/
mandarine


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