Sunday, September 4, 2016

Steamed Glutinous Rice with Ribs in Bamboo Leaf

With plenty of dried bamboo leaf  (干竹叶) left from my the previous attempt of glutinous rice dumplings, I was vexing on what to do with the remaining bamboo leaf. Until which I discovered this interesting recipe which made use of this by coating the pork ribs with glutinous rice and rolled up into  the bamboo leaf. Simplified version of the traditional glutinous rice dumplings?? ^0^ Really love this little ribs parcel which infused with the lovely fragrant of the bamboo leaf! 

This dish is not complicated to prepare, just the need to soak the glutinous rice overnight and softened the dried bamboo leaf before usage. Both these steps could be done on the day before cooking, same as the pork ribs which is best to marinate it overnight. The next day when ready for steaming, just season the glutinous rice and roll onto the pork ribs, follow by rolling into the layers of  softened bamboo leaf. 

  • 700gm pork ribs, cut into 8 sections
  • 150gm glutinous rice
  • 16 pieces dried bamboo leaves
Seasoning for rice
  • 1 tsp dark soy sauce
  • 2 tsp oyster sauce
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp sesame oil
  • 1/2 tsp pepper
Seasoning for meat
  • 2 tbsp ginger juice
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp pepper
  • 1 tsp Chinese five spice powder
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1 tsp sesame oil
  • 2 tbsp chinese wine
  • 1 tbsp corn flour

  1. Combine ribs with seasoning and mix well. Best marinate overnight in fridge.
  2. Rinse glutinous rice thoroughly and soak overnight. Drain away water and mix in seasoning. Set aside.
  3. Soak bamboo leaves till soften.  Rinse and wash the leaves thoroughly. Pat dry and set aside.
  4. Heat up a steamer. Coat the ribs evenly with glutinous rice and roll up with 2 layers of bamboo leaves. Secure parcels with string.
  5. Place wrapped ribs in steamer and steam over medium heat for 50-60 mins (depending on thickness of ribs) until tender. 
Recipe ref : Famous Cuisine Jun 2016

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