Grandma’s Hokkien Glutinous Rice 阿嬷的古早味福建油饭
- erinna Chng
- 1 day ago
- 1 min read
This is one of my favourite childhood dish! Ah ma always cooked it during Birthdays of our family members or when I pulled her sleeve and requested for it. I will just stand beside the stove while she was making it a and enjoying every single steps.
My Taiwanese friend commented that it tasted like the Taiwan version. Of course! My Grandma is from Taiwan #金门 and this is definitely a recipe that yields Authentic Taiwanese Taste.
Simple ingredients are used – Dried Shrimps, Pork Belly, Dried Mushrooms, Glutinous Rice, Garlic, Fried Shallots and seasoning.
Wash and soak the Glutinous Rice at least 2 to 3 hours before cooking. You can also marinate the pork belly and soak the mushroom at this stage or do it an hour before cooking. REMEMBER TO RESERVE THE WATER FROM SOAKING THE MUSHROOM FOR COOKING
When ready to cook….
Drain the soaked mushroom and reserved 200 ml of the the drained water for later use.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Wash and soak Glutinous rice, mushrooms and set aside. Remember to reserve the soaking liquid from the mushroom.
Marinate the pork belly with all the seasonings. Cling wrap and allow it to marinate in the fridge for at least an hour
Making the Hokkien Glutinous Rice
Drain the soaked mushroom and reserved 200 ml of the the drained water for later use (add more water if the soaking liquid did not reach the 200ml mark).
Slice the mushroom thinly and set aside
Heat 2 tablespoon of oil in a frying pan over medium heat
Add the chopped shrimp and fry until crispy
Add in Garlic and Saute until fragrance
Then, add in sliced mushrooms, pork belly and drained glutinous rice
Stir fry until the outer layer of the pork belly is cooked
Add in the reserved soaking liquid from the mushroom and bring it to boil.
Once boil, reduce the heat to medium low, cover with lid and allow it to simmer until the rice ALMOST absorb the liquid (stir occassionally to prevent sticking to the pan)
Remove from the heat and transfer the glutinous rice mixture into a heatproof container or baking dish
Steamed over high heat for 20 to 30 mins
Cover with aluminium foil when steaming to prevent water droplets from getting into the glutinous rice
To serve
Garnish generously with fried shallot, chopped spring onions and chilli (optional). Drizzle over some sesame oil for extra fragrance
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Grandma's Hokkien Glutinous Rice 阿嬷的古早味福建油饭
Head Chef
eckitchensg's Late Ah Ma
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
30 min
Rest Time
0 min
Total Time
40 min
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