Tag: East Asian
8 Treasure Rice
8 Treasure Rice
8 treasure rice is a traditional Chinese dessert eaten during Chinese New Year. Glutenous rice is steamed and mixed with coconut oil and sugar. An assortment of toppings such as walnuts, golden raisins, pumpkin seeds, and goji berries are placed in the bottom of a bowl. 2/3 of the rice is pressed on top of the toppings. A well is created in the center and is then filled with red bean paste. The rest of the rice is pressed on top. The whole bowl is then steamed. After the steaming, chrysanthemum syrup is drizzled over the top. The rice is flipped upright onto a plate, revealing a dome of sticky rice imbedded with the toppings. It is then cut like a pie and served.
Servings: 6
Equipment
- steamer
Ingredients
Rice
- 1 1/2 cups glutenous rice steamed according to directions
- 2 cups coconut oil
- 1 tbsp sugar
- 4 tbsp red bean paste
- 3 tbsp chrysanthemum syrup
Toppings
- 6 walnuts
- 1 tbsp golden raisins
- 1 tbsp pumpkin seeds
- 1/2 tbsp goji berries
- 1/2 tbsp sesame seeds
Instructions
- Once the sticky rice is steamed, mix the rice with the coconut oil and sugar.
- Place all of the toppings in the bottom of a ceramic bowl.
- Press 2/3 of the sticky rice on top of the toppings. Make a well in the center by pressing the back of a ramekin into the rice.
- Fill the center with the red bean paste.
- Place the rest of the sticky rice on top, packing it firmly tight.
- Place the bowl in a steamer with paper towel over the top. Steam the rice for 30 minutes. Once finished steaming, drizzle the chrysanthemum syrup over the top.
Chinese Coleslaw
Chinese Coleslaw
Never had Chinese coleslaw before? This is a great alternative to the soggy mayonnaise based coleslaw that you are used to. The use of chinkiang black vinegar in the dressing gives it that Chinese taste. Think of it as the Chinese equivalent to balsamic vinegar. Purple cabbage is used instead of green. Roasted peanuts add another textural crunch to the coleslaw. This side pairs great with meat as it balances out the heavy richness.
Ingredients
- 4 cups purple cabbage shredded
- 1 large carrot julienned
- 2 green onions chopped
- 1/3 cup roasted peanuts
- 1/4 cup cilantro chopped
Dressing
- 2 tbsp chinkiang black vinegar
- 1 tbsp light soy sauce
- 1 tbsp honey
- 1 tbsp peanut oil
- 2 tsp sesame oil
- 2 garlic cloves minced
- 1/4 tsp salt
Instructions
- Mix all of the dressing ingredients together.
- Mix together the cabbage, carrots, green onions, peanuts, and cilantro.
- Toss the ingredients together with the dressing and serve.
Lion’s Head Soup
Lion’s Head Soup
Lion’s head soup is the perfect comfort food for cold winter months. Not only is this soup super tasty, but it comes together in about 30 minutes. The soup is simply sautéed cabbage in chicken stock with lion’s head meatballs. These particular meatballs for the soup are dryer in preparation than the lion’s head meatballs you steam and eat as a main course. There is no water in the meatball mix and 1 less egg.
Servings: 4
Ingredients
Lion’s Head Meatballs
- 1 lb ground pork
- 4 tbsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tsp salt
- 1 tbsp sugar
- 1 tsp ground ginger
- 3 green onions
- 1 cup water chestnuts finely chopped
- 1 large egg beaten
- 1 tbsp cornstarch
- 1 cup panko breadcrumbs
- 1 tbsp sesame oil
Soup
- 2 tbsp vegetable oil
- 1/2 small green cabbage roughly chopped
- 6 cups chicken stock
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Garnish
- green onions chopped
- chili oil optional
Instructions
- Mix together the meatball ingredients. Set aside.
- Heat up cooking oil in a large stock pot over medium high heat. Sauté the cabbage for 5 minutes until it is slightly wilted.
- Pour in the chicken stock and soy sauce. Bring to a boil.
- Using a cookie dropper, drop the meatballs into the soup. Cover. Reduce the heat to medium and simmer for 15 minutes.
- Turn off the heat. Drizzle in the sesame oil.
