Lotus Leaf Rice
Lunar New Year is coming, what's on your festive menu? ? ?
Impress your loved ones with this lotus leaf rice!!
A fragrant savoury dish that's full of luck!
Impress your loved ones with this lotus leaf rice!!
A fragrant savoury dish that's full of luck!
Ingredients:
OKI Peanut Aroma Premium Cooking Oil
2 Lotus Leaves (soaked 3.5 hours)
40gm Minced Shallot
20gm Minced Garlic
25gm Dried Shrimp (soaked)
5 Dried Mushroom (soaked and sliced)
3 Diced Chinese Sausage
350gm Glutinous Rice (soaked overnight)
250ml Water (from soaking dried mushroom and dried shrimp)
Chopped Spring Onion
5 Prawns
11 Scallops
Seasoning:
2 tbsp Oyster Sauce
1 tbsp Light Soya Sauce
½ tsp Dark Soya Sauce
2 tbsp Hua Tiao Wine
1 tbsp Sesame Oil
2 Lotus Leaves (soaked 3.5 hours)
40gm Minced Shallot
20gm Minced Garlic
25gm Dried Shrimp (soaked)
5 Dried Mushroom (soaked and sliced)
3 Diced Chinese Sausage
350gm Glutinous Rice (soaked overnight)
250ml Water (from soaking dried mushroom and dried shrimp)
Chopped Spring Onion
5 Prawns
11 Scallops
Seasoning:
2 tbsp Oyster Sauce
1 tbsp Light Soya Sauce
½ tsp Dark Soya Sauce
2 tbsp Hua Tiao Wine
1 tbsp Sesame Oil
Featured Products:
OKI Premium Cooking OilCooking Instructions
1. Heat OKI Peanut Aroma Premium Cooking Oil in a wok. Add minced shallot and minced garlic. Stir fry until fragrant. Add dried shrimps, dried mushrooms and Chinese sausage, stir fry until fragrant. Add glutinous rice. Add water from soaking dried mushroom and dried shrimp. Add seasoning. Mix well until seasoning is fully absorbed by glutinous rice. Season with white pepper.
2. Scoop glutinous rice into bamboo steamer lined with lotus leaves. Wrap into a parcel and steam for 45 mins.
3. Heat OKI Peanut Aroma Premium Cooking Oil in wok. Add scallops and prawns. Season with pepper and salt. Sear until golden brown on both sides.
4. After 45 minus, place seared prawns and scallops on the steamed glutinous rice. Wrap the lotus leaves and steam for another 5 mins. Remove from heat and sprinkle with chopped spring onions. Serve hot and enjoy!
2. Scoop glutinous rice into bamboo steamer lined with lotus leaves. Wrap into a parcel and steam for 45 mins.
3. Heat OKI Peanut Aroma Premium Cooking Oil in wok. Add scallops and prawns. Season with pepper and salt. Sear until golden brown on both sides.
4. After 45 minus, place seared prawns and scallops on the steamed glutinous rice. Wrap the lotus leaves and steam for another 5 mins. Remove from heat and sprinkle with chopped spring onions. Serve hot and enjoy!
