柴鱼花生猪手粽

材料A(清水浸软)
荷叶1张
竹叶2片
咸水草2根

材料B
白糯米80克
柴鱼10克
花生10克
花菇1个
猪手50克
生油少许
调味料
鸡精粉½小匙
盐和糖少许
胡椒粉适量

 

做法

  1. 把白糯米、柴鱼、花生、花菇清水浸软2小时,取出沥干。
  2. 把柴鱼、花生和花菇蒸1小时,取出待用。
  3. 把猪手斩件,加入调味料搅拌均匀。
  4. 把荷叶铺平,放上竹叶,把糯米铺在竹叶中间,放上剩余材料B后包好,用咸水草扎紧。
  5. 把粽子放进滚水煮2小时,关火后继续浸1小时,捞起沥干即可。

 

Rice Dumpling with Braised Pork Trotters, Dried Japanese Bonito and Peanuts

Ingredients A (soaked)
1 lotus leaf
2 bamboo leaves
2 grass strings

Ingredients B
80g white glutinous rice
10g stockfish
10g peanuts
1 mushroom
50g trotter
some oil

Seasoning
½ tsp chicken powder
dash of salt and sugar
some pepper powder

Method

  1. Soak glutinous rice, stockfish, peanuts and mushroom in water for 2 hrs. Remore and drain.
  2. Steam stockfish, peanuts and mushroom for 1hrs. Remove and set aside.
  3. Cut trotter into pieces. Mix trotte with Seasoning.
  4. Flatten lotus leaf and lay bamboo leaves on top. Place glutinous rice at centre. Add remaining Ingredients B on top and wrap tightly. Secure with grass strings.
  5. Cook in boiling water for 2 hrs. Turn off heat and leave rice dumpling in water for 1 hr. Drain and serve.

 

[stextbox id=”profile”]食谱提供
华厅 Hua Ting Restaurant
地址:442 Orchard Road, Orchard hotel Singapore
电话:6739 6666
电邮:huating.ohs@millenniumhotels.com

示范厨师
钟立辉
华厅主厨[/stextbox]

text:若昕 photo:Kin+Orchard hotel Singapore