素香糯米饭 Savory Vegetarian Glutinous Rice

Every Monday, 1st and 15th day of every chinese lunar calendar month is the official day whereby my husband and the entire household staff practice full day vegan diet. For me, of course its a daily affair but instead of pushing everyone to follow suit, it is best to slowly introduce vegetarian diet gradually until they are totally weaned from meat products.

我丈夫和家里的员工们在每逢星期一，初一十五都是守全日斎。虽然我已吃长素数年，但还是选择让他们慢慢地接受吃素，给予时间放弃肉类的食物。

Over the years, these fixed days of vegetarian day observation have gradually transformed to more frequent days and the need for more variety of vegetarian recipes deepens.

在这数年里，之前原订的6日守斎日也逐渐增加而大家都较少接触肉类多吃蔬菜。因此更需要寻找不同的素菜食谱来增添口味。

This recipe is adapted from the meat version from one of my newspaper clippings collections.

这道食谱是从收集报刊中修改而成，希望您喜欢。

素香糯米饭
Savory Vegetarian Glutinous Rice

Ingredients 材料
(A)
900g Glutinous Rice 糯米
220g Groundnuts 花生
100g Vegetarian Lamb Meat 素羊肉
90g Vegetarian 3 Layer Meat 素三层肉
30g Chinese Mushrooms 花菇
2 Red Chilis 红辣椒
25g Vegetarian Ikan Bilis 素江鱼仔
20g Vegetarian Dried Shrimp 素虾米

(B)
3 Tbsp Corn Oil 玉米油
2 Tbsp Sesame Oil 麻油
2 Tbsp Light Soy Sauce 酱清
2 Tbsp Kecap Manis 黑酱油
1 Tsp Salt 盐
1 Tsp Pepper 胡椒粉
1 Tsp Five Spice Powder 五香粉
1 Tbsp Mushroom Powder 香菇精


Method 做法

Soak glutinous rice and groundnuts overnight and drain.

糯米，花生泡浸隔夜，过沥。

Soak chinese mushrooms and vegetarian ikan bilis for 2 hours before using. Drain and reserve the water for later use. Dice the the mushrooms. Set aside.

花菇，素江鱼仔泡浸2小时后才使用。泡浸的水收藏备用。香菇切丁，搁置待用。

Transfer groundnuts into pressure cooker with sufficient water. Cook with high heat for 30 mins till softened. Drain and set aside.

把花生放入已盛了水的压气锅，以大火煮30分钟至软化。沥干水，搁置待用。

Wash the vegetarian meats thoroughly off the grease. Cut into smaller cubes. Set aside.

将两种素肉册底清洗去掉油质，然后切丁搁置待用。

Heat up 2 Tbsp corn oil in deep frying pan. Add both the vegetarian meats, ikan bilis and dried shrimp and stir fry for a min. Add 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper. Continue stir frying for another minute until aromatic. Dish up and set aside.

准备炒锅，烧热2汤匙玉米油。加入两种素肉丁，江鱼仔及素虾米爆香一分钟。再各自加1汤匙的酱清和黑酱油继续拌炒一分钟至均匀。捞起搁置备用。

Heat up 2 Tbsp sesame oil, 1 Tbsp corn oil into the same frying pan. Add chinese mushrooms and saute for a minute, then add boiled groundnuts and continue stir frying for another minute until mixed. Add glutinous rice and continue stir frying the mixture until even.

倒入2汤匙麻油，1汤匙玉米油入炒锅内烧热。加入香菇丁翻炒1分钟，再拌入花生继续拌炒1分钟至混合。接着就把糯米加入炒锅拌炒至均匀。

Add cut red chilis, salt, five spice powder, mushroom powder, 1 Tbsp Kecap Manis, 1 Tbsp light soy sauce and pepper and stir fry till incorporated. Lastly add the vegetarian meats, ikan bilis and dried shrimps mixture back into the frying pan. Continue stir frying for another 7-10 mins until mixed and aromatic.

一边拌炒一边拌入红辣椒，盐，五香粉，香菇精，1汤匙黑酱油，1汤匙酱清及胡椒粉调味。最后把之前搁置的素肉，江鱼仔，素虾转入炒锅内一起翻炒7-10分钟至混匀及入味即可。

Transfer the glutinous rice mixture into steaming tray. Steam under high heat for 30 mins.

把炒香的糯米及拌料转入蒸锅，以大火蒸30分钟。

Open the steamer lid and fluff the rice. Sprinkle a cup of water over the rice and send it back to the steamer and steam further under high heat for another 30-40 mins until cooked.

打开蒸锅盖子用筷子舀松糯米饭，采用1小碗之前所泡浸香菇江鱼仔的水撒入糯米饭。再次送入蒸锅继续用大火蒸30-40分钟至熟为止。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

􏳼􏲹􏲧􏴛􏴜