Glutinious Rice

Chocolate Treasure Pie

The crust was a simple one...In a processor, pulse 1 cup chopped pecans, 1 cup flour, and stick melted butter. When it comes together, press in a pie pan/plate and bake in a 350 degree oven for 30-40 minutes, or until lightly browned. Cool completely.

Bottom Layer - Mix/Whip 1 cup Confectioners Sugar and 8 oz. cream cheese. Refrigerate for 30 minutes.

Top Layer - Chocolate Pudding. I used instant pudding since it was the first time I made the pie. Usually, I would make the pudding. See below for the recipe I have used for years. Top with real whipped cream.

Chocolate Pudding

2 ¼ cups skim or lowfat (1%) milk
½ cup sugar
2 tablespoons cornstarch
2/3 cup unsweetened cocoa powder
1 large egg, beaten
1 teaspoon pure vanilla extract

Place 2 cups of the milk, 1/4 cup of the sugar, and a pinch of salt in a heavy saucepan and bring to a boil. Mix the cornstarch, cocoa, and remaining 1/4 cup sugar in a bowl. Whisk in the remaining 1/4 cup cold milk until smooth. Whisk hot milk mixture into the bowl and return to the saucepan. Bring to a boil, stirring. Boil 2 minutes, stirring.

Whisk 1 cup of the hot mixture into the egg, then whisk back into the hot mixture. Cook, stirring, over medium-low heat, for 2 minutes without boiling. Stir in vanilla. Pour the pudding into sundae dishes and cool. If you want to prevent a skin from forming, place sheets of wax paper directly on the surface of the pudding. Serve chilled. Makes 4 servings.

Savoury Glutinous Rice!



What you need

600g glutinous rice
100g dried mushroom (soak with water)
100g dried shrimps (wash and drain)
250g pork belly/lean pork
50g chinese sausages (optional) (slice thinnly)
100g shallots (small onions)
350ml water
1 tsp salt or to taste

Seasoning

2 tbsp oyster sauce
2 tsp sugar
1 tbsp light Soya sauce
2 tsp dark Soya sauce
1 tsp pepper
½ tbsp sesame oil

Method

Wash the glutinous rice and soak in water for about 1 hour. Drained.

Soak mushroom till soften and slice

Slice pork and shallots thinly

Use half of the seasonings to season the mushroom and the other half for the pork.

Fry the sliced shallots and set a side and do the same with the dried shrimps.

Fry the mushroom well then add the pork and fry for about 5 minutes

Add the glutinous rice and then the mushrooms and pork.

Put in half the amount of fried shallots, dried shrimps, pork and salt. Fry for a few minutes. When it is well mixed, add in the water and turned off the flame. Stir well.

Put into a big pan and steam for 40 minutes or until done. You may sprinkle some water on it if you find the glutinous rice is still hard or uncooked.

Garnish with cilanto and fried shallots and serve hot.

Crocchetta di Melanzane/Eggplant Croquettes

Crocchetta di Melanzane/Eggplant Croquettes

1 medium large eggplant

¼ cup fresh bread crumbs (see below)

2 cloves of garlic, minced

2 Tbsp. cup Italian Parsley, finely chopped

¼ cup Parmesan cheese, grated

Salt & Pepper

1 cup fresh bread crumbs (for coating)

1-2 eggs, beaten
Oil for frying

Bake the eggplant in a 375 degree F. oven for 45-60 minutes or until tender when pricked with a fork. Cool, then remove skin and place the pulp in a food processor. Add the bread crumbs, garlic, parsley, cheese and pulse to blend. Add salt & pepper taste. Refrigerate for at least 1 hour.

Roll into small log shapes (or patties) about 2-3 inches long/in diameter, then dredge in the bread crumbs. Add more bread crumbs, as needed, if the mixture is too wet. When all the logs/patties are made, fry them in hot oil (about 375 degrees) until golden brown. Drain on paper towels and keep warm in the oven until serving if desired. Do not add the sauce until just before serving, The dish will become soggy if you add the sauce too far in advance.

Makes about 8-10 croquettes depending on the size of the eggplant and the size of the patties

For the sauce
6 Roma tomatoes, chopped

2 cloves of garlic minced

2 tablespoons olive oil
1 Tbsp. tomato paste
1 Tbsp. fresh basil (or parsley), chopped
2 tsp. Italian seasoning

salt & pepper

red pepper flakes (optional)

Heat the oil in a small saucepan. Add the garlic. When the garlic begins to brown, add the tomatoes and cool for 2-3 minutes, then add tomato paste and seasoning. Cook about 5 minutes until thickened. Then add the fresh basil/parsley. Cook for 5-10 more minutes until thickened. Drizzle over the croquettes just before serving.

Bread crumbs

15 slices of Pepperidge Farms Thin Wheat Bread

olive oil

seasoning of choice

Place the bread on a sheet pan, brush with oil, then season lightly. Bake in a 350 degree oven for 10-15 minutes, or until lightly browned. Allow to cook completely, then process to crumbs.