材料
糙米80克
蘑菇30克
白灵菇30克
冬菇30克(浸软)
竹叶4片
咸水草2根
生油少许

调味料
鸡精粉½小匙
黑松露酱10克
盐和糖适量

做法

  1. 把竹叶和咸水草浸水30分钟待用。
  2. 把糙米浸水2小时,捞起沥干,加入调味料搅拌均匀待用。
  3. 把蘑菇、白灵菇和冬菇切丁待用。
  4. 把竹叶并排平铺,在中间放上一半糙米,加上蘑菇丁,把剩下的一半糙米盖在上面,最后用竹叶包好,用咸水草扎紧。
  5. 把粽子放进清水中,大火煮至滚,加入适量冷水,转中火继续煮2小时,捞起沥干即可。

Brown Rice Dumpling with Trio of Mushrooms and Black Summer Truffle Paste

Ingredients
80g brown rice
30g mushroom
30g king oyster mushroom
30g shitake (soaked)
4 bamboo leaves
2 grass strings
some oil

Seasoning
½ tsp chicken powder
10g black truffle sauce
dash of salt and sugar

Method

  1. Soak bamboo leaves and grass string in water for 30mins.
  2. Soak brown rice in water for 2 hrs. Drain and add in Seasoning. Toss well.
  3. Dice mushroom, king oyster mushroom and shitake. set aside.
  4. Lay bamboo leaves side by side. Place half amount of brown rice at centre, followed by diced mushrooms. Cover mushrooms with remaining brown rice. Wrap tightly with bamboo leaves and secure with grass strings.
  5. Place rice dumpling in a pot of water. Bring to a boil with high heat. Add in some cold water and lower to medium heat. Continue cooking for 2 hrs. 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