Difference between revisions of "Taiwanese Sticky Rice"
m (clean up, replaced: clove garlic → clove garlic, removed: {{Wikifiedrecipe}}) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* ¼ cup [[mushroom]] [[water]] (from soaking the mushrooms) | * ¼ cup [[mushroom]] [[water]] (from soaking the mushrooms) | ||
| − | == | + | == Procedures == |
# Soak in two separate containers of [[water]] overnight (this step is important):1.5 c [[glutinous rice]], 3-4 dried shiitake [[Mushroom]]s | # Soak in two separate containers of [[water]] overnight (this step is important):1.5 c [[glutinous rice]], 3-4 dried shiitake [[Mushroom]]s | ||
# Drain [[rice]] and [[Mushroom]]s (save the [[Mushroom]] [[water]]), and slice the following into small strips:soaked [[Mushroom]]s from step 1, 1 square five-spice [[pressed tofu]], 1 small chunk "vegetarian [[Ham]]," veggie burger or other veggie "meat" (optional) | # Drain [[rice]] and [[Mushroom]]s (save the [[Mushroom]] [[water]]), and slice the following into small strips:soaked [[Mushroom]]s from step 1, 1 square five-spice [[pressed tofu]], 1 small chunk "vegetarian [[Ham]]," veggie burger or other veggie "meat" (optional) | ||
| Line 23: | Line 23: | ||
# Serve right away, or refrigerate and reheat as needed. serve with: roasted [[sesame seed]]s (sprinkled on top) (optional), [[Mushroom]]/seaweed dust (sprinkled on top) (optional), sweet [[chili sauce]] | # Serve right away, or refrigerate and reheat as needed. serve with: roasted [[sesame seed]]s (sprinkled on top) (optional), [[Mushroom]]/seaweed dust (sprinkled on top) (optional), sweet [[chili sauce]] | ||
| − | [[Category:Taiwanese Vegetarian]] | + | [[Category:Taiwanese cuisine]] |
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
| − | [[Category: | + | [[Category:Vegetarian Recipes]] |
[[Category:Shiitake mushroom Recipes]] | [[Category:Shiitake mushroom Recipes]] | ||
[[Category:Tofu Recipes]] | [[Category:Tofu Recipes]] | ||
| − | |||
Latest revision as of 17:22, 29 June 2012
Ingredients
- 1½ cups glutinous rice
- 3-4 dried shiitake mushrooms, soaked
- 1 square five-spice pressed tofu
- 1 small chunk "vegetarian ham," veggie burger or other veggie "meat" (optional)
- 1 clove garlic (optional)
- 1 small knob ginger (optional)
- soy sauce or soy paste (to taste)
- salt (to taste)
- more soy sauce or soy paste (to give a nice medium-brown color)
- ¼ cup mushroom water (from soaking the mushrooms)
Procedures
- Soak in two separate containers of water overnight (this step is important):1.5 c glutinous rice, 3-4 dried shiitake Mushrooms
- Drain rice and Mushrooms (save the Mushroom water), and slice the following into small strips:soaked Mushrooms from step 1, 1 square five-spice pressed tofu, 1 small chunk "vegetarian Ham," veggie burger or other veggie "meat" (optional)
- Mince into tiny bits:1 clove garlic (optional), 1 small knob ginger (optional)
- Sauté ingredients from step 3 in a large wok with hot oil a short while, then add sliced ingredients from step 2. stir in: soy sauce or soy paste (to taste), salt (to taste)
- Just before the tofu and "meat" look and smell done, add the drained rice and immediately turn down the heat to medium. add: more soy sauce or soy paste (to give a nice medium-brown color), 1/4 c Mushroom water (from steps 1-2)
- Stir constantly to prevent sticking and burning, a few minutes, until the liquid is mostly gone.
- Turn off the heat and pour the rice mixture into small rice bowls lined with plastic wrap or a large baking pan lined with plastic wrap. steam for 30–60 minutes or until the rice grains have become soft and translucent.
- Serve right away, or refrigerate and reheat as needed. serve with: roasted sesame seeds (sprinkled on top) (optional), Mushroom/seaweed dust (sprinkled on top) (optional), sweet chili sauce
