CHINESE DIM SUM: This delicious rice might not be served at dim sum lunch at restaurants any more, so it will a treat to your family if you can make it at home.

LOTUS RICE: 荷葉飯

 

 

 

 

5-6 cups cooked rice

2 large pieces lotus leaves, soaked and cleansed & dried

1/4 C dried shrimp, soaked

1/2 C each cooked small shrimp, BBQ pork and ham, diced

4- 5 dried mushrooms caps, soaked & diced

4-5 dried scallops, soaked, strands separated

1 tbsp. each ginger, shallot and green onions, finely chopped

1 garlic clove, minced

seasoning:

    2 tbsp. light soy sauce

    1 tbsp. dark soy sauce

    2 tsp. oyster-flavoured sauce

    1 tsp sesame seed oil

    1/2 tsp. white pepper

 

 

 

In wok or large non-stick saucepan, heat 1 tbsp. oil over high heat until hot. Add in ginger, garlic, shallot and dried shrimp. Cook together for 1 to 2 minutes. Add in dried scallop, shrimp, BBQ pork and mushrooms. Cook quickly to heat through; then add in rice together with seasoning ingredients, tossing to mix well.

 

Lay 1 lotus leave on a clean work surface; then transfer rice mixture to it. Cover with the other piece of lotus leaf, trimming edges to fit; then wrap up into a roughly-square package. Transfer to a large bamboo steamer fitted over a large pot of boiling water. Cover with a lid and steam on medium-high heat for 20-30 minutes. Serve right away, sprinkled with chopped green onions.