Pagoda Rice Steamed In Lotus Leaf Com Hap La Sen Recipes

FRUITFUL PAGODA

Steps:

• In a saucepan, combine water, lemon juice, liqueur and sugar. Cook until sugar dissolves, stirring. Add cornstarch. Cook stirring until sauce thickens. Heat cooking oil for deep-frying over high heat. Add wonton wrappers in 2 batches; deep-fry 30 seconds or until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar. Assemble: Wrapper, fruit, whipped cream, wrapper, fruit, whipped cream and wrapper. Drizzle with sauce.

STICKY RICE WRAPPED IN LOTUS LEAVES

Steps:

• Place 1 cup rice in a pan with 2 cups water (1 to 2 ratio), then bring to a boil, reduce the heat, cover and simmer for 15 minutes. In a large bowl or in a clean sink, soak the lotus leaves for 20 minutes in enough hot water to cover, and then drain and set aside. In a small bowl, soak the dried shrimp for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside. In another small bowl, soak the dried mushrooms for 20 minutes in enough hot water to cover, and then drain, finely chop and set aside.
• Heat a wok over high heat until the wok begins to smoke, and then add the peanut oil. Add the ginger, shallots, chopped shrimp and chopped mushrooms, and stir-fry for 1 minute. Add the ground pork and stir-fry to break up. When the pork begins to brown, stir in the 5-spice and rice wine. When the wine has almost evaporated, stir in the rice. Once the rice is incorporated, season with the light soy sauce, dark soy sauce, sesame oil, salt, white pepper and mix well. Remove from the heat.
• Remove lotus leaves from soaking water (if you haven't already), open and pat dry with paper towels. Spoon half of the sticky rice mixture into the center of 1 lotus leaf. Fold in the sides (snug, but not tight), fold up the bottom and roll up. Secure with butcher's twine. Repeat with the remaining lotus leaf and rice. Place in a bamboo steamer and steam for 8 to 10 minutes to infuse with fragrance. Remove from the steamer and unwrap the parcels. Serve garnished with the sliced scallions.

KUNG OP WUN SEN

Steps:

• Pound the cilantro roots, whole peppercorns and salt to a coarse paste in a granite mortar, about 15 seconds. Heat 1 tablespoon of the vegetable oil in a wok or frying pan over medium-high heat until it shimmers. Decrease the heat to medium and add the onion, Chinese Celery stems, ginger and the cilantro-root paste. Cook, stirring frequently, until the onion has wilted slightly, about 90 seconds. Turn off the heat. Pour the remaining 1 teaspoon of vegetable oil into the clay pot and rub to coat the bottom and sides. Line the bottom of the pot with one layer of the pork belly, then add the onion mixture in an even layer. Use kitchen shears to snip off any pointy feelers from the shrimp, then snip through the shell on the back of the shrimp and barely into the flesh to expose the vein. Discard the veins and add the shrimp to the pot in one layer. Sprinkle on the cracked black pepper. In a medium mixing bowl, toss the noodles with the black soy sauce until the noodles are an even amber color, then add the noodles to the pot in an even layer. You can stop here and cook the dish up to an hour later or cover and keep the pot in the fridge overnight. Let it come to room temperature before cooking.
• In a small bowl, stir together the thin soy sauce, oyster sauce, seasoning sauce, Shoaxing wine, sugar, sesame oil and water. Measure 3 tablespoons of this mixture and drizzle it over the noodles. Top with the Chinese celery leaves.
• This dish tastes best cooked on a charcoal tao (you can get away with cooking it on a gas stovetop rack). Prepare the tao, as you would a charcoal grill, to cook over medium heat. Cover the pot with the lid and cook until the noodles and the shrimp are completely cooked, 9 to 12 minutes, resisting the temptation to check under the lid until at least 9 minutes have passed. You won't be able to tell until you stir, but the pork belly should be slightly caramelized. If it's not, then use a slightly higher heat the next time you make the dish. Stir well before serving. If you've made it, serve the dipping sauce alongside and occasionally dunk a shrimp.