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Steamed
Glutinous Rice with Monorica (Xoi Gac)
Nguyên Liệu
- 3 tins of glutinous rice (cleaned and soaked in
cool water for 3 hours)
- 1 small ripe monordica
- 2 teaspoon sugar
- 2 chinese pork sausages
- 2 boiled duck eggs
- 2 duck eggs (beaten & fried)
- 1 small carrot
- 2 seeds of dried pepper (to make the duck wings, eyes and bills)
- some parslegs
- a moulds of plates
- 1/2 teaspoon salt
- 1 small old coconut
- 2 boiled quail eggs
- a little "nuoc mam"
- 2 hot red peppers
Cách Làm
- The coconut is filed and wringed the heavy milk
out. Put the coconut dregs aside for later use
- Mix the glutinous rice with the monordica seeds until the mixture turns red.
Remove the monordica seeds from the mixturẹ Ađ in sugar, salt then
steam the mixture for an hour before ađing coconut milk. Ađ 1
tablespoon of coconut dregs in. Mix them together and go on steaming until the
glutinous rice is well-cooked becomes tender and turns red
- Break open and beat the eggs well. Ađ some "nuoc mam" then fry
the eggs. Slice the fried eggs into small triangular shreds
- Deep fry the chinese pork sausages then cut into round slices
- The boiled duck eggs are used as duck bodies, the quail eggs duck heads, then
fix with wings, eyes and bills (shaped from the carrot, the red peppers and the
seeds of dried pepper)
Garnish the dish
- Ladle the steamed glutinous rice in a large plates (or moulds). Then press it
into round or heart-shapẹ
- Put the eggđuck in the miđle and top the ingredient with fried-eggs
shreds and slices of chinese pork sausages. Put some parley on.
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