Sunday, August 28, 2011

Hokkien Festive Glutinous Rice

As long as I can remember, there is this special dish that is almost always served in my Hokkien Family during special occasion, or simply on a weekend when everyone is around. Whether it is on Chinese New year, Birthdays or even baby's 1st months, this dish is never left out. I practically grew up eating this. Its none other then the Hokkien Festive Glutinous Rice.

If you are a true blue Hokkien like me, I'm very sure this is not a foreign dish to you. :) Apart from the numerous delicious Hokkien dishes I know, this one is by far the most comforting and with the most nostalgic memories for me. :) The best memory I had was when my MIL was in California to help me with my first confinement. She made this Hokkien Festive Glutinous rice on my child's 1st month celebration. At that moment, being so far away from home and for so long, (plus going through post delivery blues), to be able to have a taste of this delicious rice, is like a taste of home....it was so memorable and priceless. *emotional* So at some point, I made a promise that I must learn how to make these traditional dishes so I can pass them down to my kids. :))
I have to admit my version of this wonderful dish is probably not be as good as my mum's or my MIL's. Somehow it lacks that special "kick" or something. But no worries, practice makes perfect right? And furthermore, my husband and kids enjoyed it very much during lunch...that is good enough for me. ;)) Anyway, here is my version:

Recipe for Hokkien Festive Glutinous Rice: (Serves 4 adults)
600g glutinous rice (soaked overnight)
120g shallots, peeled and sliced thinly
8 thin slices of ginger and sliced into very thin strips
150g fatty pork, sliced (I used sliced roast pork)
50g dried shrimp, soaked
50g dried Shitake mushrooms, soaked and sliced
6 tbsp vegetable oil
600 to 700ml water (this amount includes the soaking water from the dried shrimp and mushrooms)

Seasoning:
3 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp chicken seasoning
1/2 tsp salt
1/2 tsp pepper
2 tbsp sugar

Method:
  • In a frying pot, add the 6 tbsp of vegetable oil and start the heat at medium. Add the sliced shallots and fry till golden and crisp. Remove from the oil and place in bowl for later use.
  • Add the sliced ginger into the same oil and fry it at medium fire till golden brown. Scoop out and leave on paper towel for later use.
  • In another bigger pan, add in about 2 tbsp of the oil used for frying the shallots and ginger. Add in the sliced pork and fry till slightly crisp, dish up (I skipped this step because I used roast pork). Then add in the soaked dried shrimps and dried mushrooms and fry till fragrant. Dish up.
  • Drain the water away that is soaking the glutinous rice. Add the glutinous rice into the big pan and start to fry it. Add in the seasonings and half of the water. Fry it till the rice thickens, then add in more water as per needed. When the rice is almost cooked and very thick and sticky, add in the dried shrimps, mushrooms and pork in. Stir fry and mix well. Lastly add in half of the fried shallots and stir in well.
  • Add in the last bit of water if needed if too dry or the rice is not completely cooked. Cover and let it cook for another 3 to 5 minutes at medium low fire. Once done, dish up and pile on in a dome shape in a big bowl.
  • Sprinkle on the rest of the fried shallots and ginger on top of the rice. Serve when still warm.
I simply love the sticky and chewy texture of this rice dish. And the wonderful aroma from the mushroom, dried shrimp, fried shallots and ginger works together with the glutinous rice like magic. Do remember that the fried shallots and ginger is key ingredients here. :)) BTW, My husband ever said he can eat this everyday and I believe him. ;D

Being a Hokkien and married into a Hokkien family, I feel that I should really put an effort to learn the traditional dishes from both my mother and in law. And I also urge one and all to preserve this tradition and heritage, so our future generations will get to enjoy all these wonderful food, just like us!

My younger child saw me shooting and came over requesting to take with it. Yeah...that's her thumbs up for her lunch, lol!


I am submitting this post to Heritage Food Trail hosted by Edith of Precious Moments. Thanks Edith, for hosting such a meaningful theme. :) Have you submitted yours? Well, its always a good time to find out more about our own heritage, so why not start today?

Got to go, you folks have a great day!

19 comments:

Anncoo said...

I love glutinous rice too and I also want this for my tomorrow breakfast with a cup of Chinese tea :)

shaz@feedingmykidsbetter said...

Looks really sumptuous! I have bookmarked the recipe! Thanks!

lena said...

is this what we call 生炒糯米饭? it sounds quite similar to it. I heard that the frying process takes quite some time to get it done! Thank you so much for sharing this wonderful hokkien dish!

Zoe said...

I would "thumb up" too for this traditional rice dish. I used to eat lots of this when I was a child. Yummy!

Amelia's De-ssert said...

your glutinous rice looks delicious.

Passionate About Baking said...

This looks delish! I totally agree with you! Being a Hokkien, we must learn how to cook this dish. Btw, I didn't know this is a Hokkien dish! It's really not easy to cook this, I know as I have failed a few times.
Similarly to you, my mum cooked this during my twins one month celebration. There were only raves about her glutinous rice, my friends only remembered her rice. LOL.
Having glutinous rice is just so nostalgic! Thanks for sharing your yummy recipe.

Yummy Bakes said...

I love this. You have done it so well - looks delicious.

Shirley @ Kokken69 said...

Wow, this looks really good!! Salivating!

ReeseKitchen said...

Yummy!! You are making me hungry!! My MIL used to cook this too...:)

Sonia (Nasi Lemak Lover) said...

Oh, this is my favourite rice, i also give you thumbs up! look so yummy!

edith said...

I agree with that thumbs up! Thanks for participating in this event.

ICook4Fun said...

This is something mom will cooked on festive seasons and special ocassion. Very Hokkeish dish :)

Zoe said...

Hi Bee, I've updated my post with a full view of cake that you are interested in. The book suggests that any stone fruits including plum should be fine to use in this recipe. Cheers.

neyeeloh said...

I am not Hokkien but I love to eat this also, with extra hot chilli sauce pls... hehehe

Ren said...

Thanks for sharing this recipe. Can you teach me how to shape the pineapple golden nugget.

Thanks

My Little Space said...

Hey, good job Bee! I love glutinous rice as well and was planning to make some nice snack out of it soon. If not mistaken, normally Hokkien also make glutinous rice on new born fullmoon, right?
Hope you're having a great day.
Kristy

Eileen@Hundred Eighty Degrees said...

This looks good!

DG said...

The glutinous rice looks great and your last photo really makes the dish look irresistible to try for. Thanks for sharing this :)

emy@thehandiworks said...

Interesting. I always loved to eat this since young and thought it's a cantonese dish!

I'll have to try and fry some soon.