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nor mai gai Recipe
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Nor mai gai

Meat



Path: recipes
Newsgroups: rec.food.recipes
Distribution: world
From: cmoneype@dh.boeing.com (Colin Moneypenny)
Date: Mon, 29 Jul 91 7:55:53 EDT
Subject: MEAT: Nor Mai Gai (sticky rice)
Reply-To: Colin.Moneypenny@dh.boeing.com
Keywords: recipe meat/nor-mai-gai
Summary: orig. subject: RECIPE: STICKY RICE (NOR MAI GAI)
Archive-Name: recipes/meat/nor-mai-gai
Followup-To: rec.food.cooking
Organization: Boeing Canada, de Havilland Division
Approved: aem@mthvax.cs.miami.edu
Message-ID: <2899C630.06EF@mthvax.cs.miami.edu>



NOR MAI GAI (Sticky Rice)


FILLING:

I guess you can basically put anything you want inside the rice. This
is what is in it according to the recipe. I vary it by add more of what
I like and taking out stuff I hate. The basic thing is to add water
ever filling you want with the sauce.


SAUCE FOR FILLING:

Combine and set aside:

3 TBS oyster sauce 1 1/4 TSP salt
3 1/4 TSP white sugar 2 TSP dark soya sauce
1 TSP light soya sauce 2 TSP sesame oil
pinch white pepper
2 TBS cornstarch mixed wih 1/2 CUP chicken broth


FILLING: (according to recipe. this is for 4 cups of rice. adjust as required)

1/2 LB boneless chicken breast cut in 1 by 2 inch pieces
1/4 LB pork butt (1 double pork chop) cut into 1/4 by 2 inch pieces
1/4 LB shelled shrimp, deveined, wash, dried and cut in half lengthwise
8 to 10 soaked, washed, and sliced Chinese mushroom CAPS
1 TSP peanut oil
1 TSP white wine

Bring the following to a boil in a large wok:

2 1/2 cups water 1/4 TSP baking soda
1 piece star anise 2 inch piece of ginger, mashed
1 scallion, washed, ends discarded and cut in half


Add pork and bring again to boil. Add chicken and bring again to boil.
Add shrimp. When shrimp turns pink and curls, remove all ingredients
and let drain in a strainer. Remove scallion, anise, and ginger.

Wash wok and dry thoroughly. Heat for 30 seconds over high heat. Add
peanut oil and spread around. Add blanched ingredients. Stir around for
about 1 minute. Add white wine. Mix thoroughly.

Make a well in centre of ingredients. Stir sauce and add. Mix well
and quickly, until the sauce thickens and turns a dark brown.

Transfer to shallow dish. Allow to come to room temperature.
Refrigerate covered for 2 to 3 hours or overnight.


RICE:

4 cups of glutinous rice 2 chinese sausages
4 cups water for steaming cold water for rinsing rice
2 ounces bbq roast pork cut into 16 pieces

Wash rice 3 to 4 times in cold water and strain. Place rice in deep 9
inch round cake pan. Add 4 cups water. Wash sausages and place on top
of rice. Steam 35-40 minutes. Check periodically and add more water if
necessary. ** This make a lot of rice. I normally cut it down to about
2 to 3 cups. After steaming is completed, cut sausages into 16 pieces
and set aside.

Place rice in large mixing bowl, add the following a mix well:

3 TBS oyster sauce 1 1/2 TSP salt (i never do)
3 1/4 TSP white sugar 2 TSP dark soya sauce
1 TSP light soya sauce 2 TSP sesame oil
pinch white pepper

STUFFING LEAVES:

16 large bamboo leaves
OR
4 large lotus leaves cut in 4 triangle sections each

Soak leaves in hot water for 1 to 2 hours or until soft. Divide filling
into 8 equal portions. Take 2 leaves and overlap one another. Place 1/2
CUP rice in centre. Pat it down lightly. Add 1 portion of filling, 2
slice bbq pork, 2 slices of sausages. Cover with another 1/2 CUP rice.

Wrap mixture and steam for 1/2 hour. Makes 8 bundles. Bundles CANNOT be
frozen. Will keep in fridge 2 to 3 days. Steam for 1/2 hour to
re-heat.


Colin Moneypenny Colin.Moneypenny@dh.boeing.com



nor mai gai Recipe

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