When The Hubby and I were in Laos this summer one of my favourite things about each meal was the sticky rice. In Laos, sticky rice is the most common variety of rice consumed. Typically steamed in a bamboo basket, we ate the rice with our hands, rolled into balls and dipped in sauces or wrapped around pieces of meat.

This recipe for sticky rice incorporates strong Chinese flavours from the first steps of cooking and creates a fragrant one bowl meal. Much of the chopping and dicing can be done while the rice cooks, which helps shorten prep time.

Chinese Sticky Rice Bowl

2015-10-23 19:33:32

Serves 2

Sticky Rice Bowl filled with strong umami flavours

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 1 cup glutinous (sticky) rice
2. 1 tbsp white rice
3. 2 dried shiitake mushrooms
4. 1-2 Chinese sausages
5. 1 tbsp dried shrimp
6. 2-3 dried scallops
7. 3/4 cup of water
8. 1 cup of diced lean pork
9. 1 green onion diced
10. 1 stalk of cilantro diced (optional)
11. 1/2 tbsp dark soy sauce to taste

Instructions

1. Soak the dried mushroom and break apart the dried scallop.
2. Rinse both varieties of rice with cold water and add to rice cooker. Layer on top of rice, the Chinese sausages, dried mushrooms, dried scallops, dried shrimp. Add 3/4 cup of water and cook using rice cooker.
3. While the rice is cooking, dice the lean pork, green onions and cilantro.
4. Once the rice cooker is done, let set on "warm" setting for 30 minutes to dry out the grains more.
5. Dice the cooked Chinese sausage.
6. In a wok, add vegetable oil and cook the lean pork until brown. Then add the diced Chinese sausage, green onion and cilantro, stir fry together for a minute. Add the cooked rice and mix well. Add the dark soy sauce, mix again to incorporate into the rice.

Notes

1. I used 1 regular dried Chinese sausage and 1 dried liver Chinese sausage. To cut down on calories one sausage is plenty.
2. Glutinous rice needs less water than normal rice to cook, or else the grains get mushy

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble Ingredients

Cook the rice together with dried sausage, dried scallops and dried shrimp

While the rice is cooking, dice lean pork

In a wok, stir fry the lean pork, add in the cooked sausage and remaining ingredients. Once cooked, add in the cooked rice, dried scallops, dried shrimp and dark soy sauce, mix well.

Walking through a Chinese grocery store’s butcher section can sometimes be a test of knowledge. There’s plenty of hand written signs labeling cuts on meat in Chinese, but often the English translations are more vague (ie. lean pork, lean meat, beef meat). When The Hubby and I came across Beef Finger meat on sale, we had to try it out. This cut of meat is boneless and actually the meat that is in between the ribs. We decided to cook it the best way we knew how for an unknown cut, slow-cooked into a stew. The end result was saucy, flavourful and super tender.

Asian BBQ Beef Finger Stew

2015-07-24 15:51:05

Serves 4

Slow cooked beef finger meat stew, saucy and tender

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Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Prep Time

15 min

Cook Time

4 hr

Total Time

4 hr 15 min

Ingredients

1. 1.5-2lb boneless beef finger meat
2. 2 tbsp grated ginger
3. 3 cloves of garlic minced
4. 1/2 diced onion
5. 1/2 tbsp five spice powder
6. 1/8 cup rice vinegar
7. 1/6 cup brown sugar
8. 1/6 cup soy sauce
9. 1/4 cup hoisin sauce
10. 1 tbsp cooking wine
11. 1 tbsp sesame oil
12. 1 1/2 tbsp Sriracha
13. 1 1/2 tbsp oyster sauce
14. 1/2 cup water
15. 1 tsp cornstarch

Instructions

1. Grate the ginger, mince the garlic and dice the onion, add to large mixing bowl
2. Into the mixing bowl, add the five spice, rice vinegar, brown sugar, soy sauce, hoisin sauce, cooking wine, sesame oil, Sriracha and oyster sauce and stir together
3. Cut the boneless beef finger meat into 2" by 1" strips and lightly sear all sides
4. Transfer the beef into the slow cooker, pour in the sauce and add in the water
5. Cook on high for 4 hours or low for 8 hours
6. If there's a lot of fat that comes out from the meat, skim at this point (we didn't skim any)
7. Add in cornstarch to thicken the sauce before serving

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients

Grate ginger

Dice garlic

Combine all ingredients for sauce

Lightly sear beef finger meat

Slow cook on high for 4 hours or low for 8 hours, skim fat and add in corn starch before serving