Featured Cookbook

ORDER/INFO

1. Wor Tip Pork and Vegetable Dumplings (Potstickers)

2. Shrimp Roll Ha Guen (pronounced ha ku-en)

3. Sticky Rice in Lotus Leaf (Nor My Gai) (pronounced nor my guy)

Book Description

Perhaps the Chinese saying that "nothing compares to good dumplings" explains why Americans have become such Dim Sum devotees over the past decade. Dim Sum is a unique eating adventure that fosters feasting, fun, and good conversation with family and friends. The atmosphere is relaxed, the little bite-sized morsels can be eaten in any order, and there are so many choices that kids, adults

... (more)

Have Some Dim Sum

Authors: Evelyn Chau

Date: March 1999

ISBN: 0968323308

Publisher: Hushion House Publishing Ltd.

Paperback

ORDER/INFO

Half the fun of eating Nor My Gai is hoping you will be the one who finds the goodies in the middle of this grapefruit-sized lotus leaf-wrapped parcel. While it cooks, the glutinous rice takes on the delicate fragrance of the lotus leaves. The aroma is incomparable.

makes 2 pieces

• 1 cup sticky rice, uncooked

• 5 ounces total shrimp, chicken, Chinese roast pork, bbq pork, bbq duck, mushroom (pick 3)

• 2 tablespoons coriander, chopped

• 1 egg, beaten (optional)

• 1 tablespoonj oyster sauce

• 2 tablespoons water

• 1/4 teaspoon salt

• 1/4 teaspoon chicken bouillon powder

• 1/4 teaspoon sugar

• 1 sheet dried lotus leaf*

1. Soak one lotus leaf in warm water for 30 minutes, weighing it down with small bowls if necessary.

2. Cook sticky rice according to package instructions, using a little less water than usual for firm rice. Cool to room temperature.

3. If using BBQ chicken or duck, take meat off bones. If using shrimp, shell, rinse and drain. If using dried mushrooms, soak in warm water until soft (up to one hour). Rinse, squeeze dry and stem.

4. Dice the combination of ingredients you have chosen.

5. Heat oil in large non-stick pan and saute diced food lightly, adding oyster sauce diluted with water.

6. Mix in cooked sticky rice. Stir well.

7. (Optional) Fry egg in separate skillet - make a thin egg sheet. Cut into fine strips.

8. Pat dry softened lotus leaf and brush back of leaf lightly with oil. Cut leaf in half. Put half the rice mixture on one leaf and garnish top with pile of egg strips. Wrap rice in a rounded bundle. Repeat with the other half. Either cook immediately or store away in fridge for later use.

9. Steam for 10 minutes on high, or microwave for 2 minutes on high. Before microwaving, wet bundles on the outside. Then place in covered dish.

10. The steaming method is preferable. It yields a moister version and the longer cooking time allows the rice to absorb the fragrance of the leaf.

*These come in packages of 8-10 leaves and are sold in Chinese stores.

More From This Book:

1. Wor Tip Pork and Vegetable Dumplings (Potstickers)

2. Shrimp Roll Ha Guen (pronounced ha ku-en)

3. Sticky Rice in Lotus Leaf (Nor My Gai) (pronounced nor my guy)

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