Sticky Rice in Lotus Leaf

Sticky Rice in Lotus Leaf

makes 2 pieces

• 1 cup sticky rice, uncooked

• 5 ounces total shrimp, chicken, Chinese roast pork, bbq pork, bbq duck, mushroom (pick 3)

• 2 tablespoons coriander, chopped

• 1 egg, beaten (optional)

• 1 tablespoonj oyster sauce

• 2 tablespoons water

• 1/4 teaspoon salt

• 1/4 teaspoon chicken bouillon powder

• 1/4 teaspoon sugar

• 1 sheet dried lotus leaf*

1. Soak one lotus leaf in warm water for 30 minutes, weighing it down with small bowls if necessary.

2. Cook sticky rice according to package instructions, using a little less water than usual for firm rice. Cool to room temperature.

3. If using BBQ chicken or duck, take meat off bones. If using shrimp, shell, rinse and drain. If using dried mushrooms, soak in warm water until soft (up to one hour). Rinse, squeeze dry and stem.

4. Dice the combination of ingredients you have chosen.

5. Heat oil in large non-stick pan and saute diced food lightly, adding oyster sauce diluted with water.

6. Mix in cooked sticky rice. Stir well.

7. (Optional) Fry egg in separate skillet - make a thin egg sheet. Cut into fine strips.

8. Pat dry softened lotus leaf and brush back of leaf lightly with oil. Cut leaf in half. Put half the rice mixture on one leaf and garnish top with pile of egg strips. Wrap rice in a rounded bundle. Repeat with the other half. Either cook immediately or store away in fridge for later use.

9. Steam for 10 minutes on high, or microwave for 2 minutes on high. Before microwaving, wet bundles on the outside. Then place in covered dish.

10. The steaming method is preferable. It yields a moister version and the longer cooking time allows the rice to absorb the fragrance of the leaf.

*These come in packages of 8-10 leaves and are sold in Chinese stores.

CHOCOLATE STEAMED PUDDING (CLONTARF)

"This is an old-fashioned method of baking cakes common in Ireland. The results are a dense, rich, and moist cake".

9 ounces bittersweet chocolate
3/4 cup unsalted butter
6 medium eggs, separated
1 cup sugar, divided use
1/4 cup all- purpose flour

Preheat oven to 325 degrees Fahrenheit.

Combine chocolate and butter in upper bowl of a double boiler. Melt slowly over simmering water. When melted thoroughly combine. Remove from heat.

In a standing mixer, beat egg whites at high speed until foamy. Add 1/2 cup granulated sugar. Continue to beat, until soft peaks form and hold. Remove from mixing bowl and place aside.

Place egg yolks into cleaned mixing bowl and beat at high speed, gradually adding remaining sugar. Continue to beat until the mixture triples in volume, the color is light yellow, and all the sugar has dissolved. Add the chocolate-butter mixture and beat until thoroughly blended.

Add the flour and beat at low speed, 10 seconds. While the mixer machine is running add egg whites. When thoroughly combined, detach the bowl and scrape along the sides and bottom to ensure all the mixture is fully incorporated.

Pour the mixture into a 9x1-inch cake pan. Fill to the rim and level the top. Place the cake pan into a deeper dish or roasting pan. Pour boiling water into deeper pan until it reaches halfway up the cake pan. Cover the deep pan with aluminum foil, leaving 2 inches above the cake pan to allow for rising.

Place into preheated oven and bake, 45 minutes. The cake will swell and expand 1-2-inches above the cake pan rim, and deflate upon cooling.

VIETNAMESE BBQ PORK

2 lbs thinly sliced pork (I used a tenderloin but probably any cut will do. Traditionally a fattier cut like pork butt or shoulder is used.)
MIX THE FOLLOWING TOGETHER:
1/4 cup fish sauce
1/4 cup water
1/8 cup oil (canola, corn, etc.)
1/8 cup white vinegar
1/4 cup sugar
1/2 teaspoon (tsp) ground pepper
1/2 tsp dried Vietnamese 5 spice powder (sold in packages containing anise seed, cinnamon, ginger, fennel, and clove)
1/4 tsp dried curry powder
5 cloves chopped garlic
1 stalk chopped green onion
finely chopped/pounded (or food processor chopped) lemongrass - take the bottom 2-3 inches of the stalk but removing the first outside layer (use the white part, not the green part)
OPTIONAL:
1 tsp sesame oil or sesame seeds
1 or 2 pinches of cayenne pepper to spice it up

After all of that is completely mixed, add the meat and marinate in the fridge for at least 1-2 hours. Use enough to coat the meat, but now so much that the meat is swimming which may cause the meat to absorb too much flavor and taste salty.

Soak the skewers in water to help keep them from burning. This should make about 20-25 skewers.

WHEN READY TO COOK:
Preheat grill.

Remove meat from marinade and place on skewers. Cook on hot grill.