(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
1 kg glutinous rice
20 dried oysters (soaked, halved)
10 mushrooms (soaked, shredded)
2 tbsps dried shrimps (soaked)
2 cups oil
Seasoning:
1/2 tsp salt
2 tsps sugar
2 tbsps superior quality dark soy sauce
For Wrapping:
1 piece cling film
2 pieces grease-proof paper
1 raffia string
Clay (stiff tenacious soil)
Method:
1. Soak glutinous rice for 1/2 hour. Rinse and drain off excess water.
2. Put glutinous rice, dried oysters, mushrooms and dried shrimps into a wok. Pour in oil and mix well. Stir-fry till rice is half cooked. Drain off excess oil.
3. Remove rice to cool. Add in seasoning, mix well with hands till even.
4. Wrap (3) with cling film. Follow by a layer of grease-proof paper. Tie with raffia string.
5. Mix water with yellow soil to form clay.
6. Spread out a piece of grease-proof paper on the floor. Apply clay and place (4) onto it. Cover with clay and wrap up.
7. Bury the rice into the hot ash for 4 hours.
8. Unwrap and knock off the crust. Serve hot.
Remarks: For homemakers to prepare this recipe, substitute the wrapping ingredients with aluminium foil. Bake in oven at 180 degree celsius for one and a half hours. However, the taste will be different from the original recipe.
1 kg glutinous rice
20 dried oysters (soaked, halved)
10 mushrooms (soaked, shredded)
2 tbsps dried shrimps (soaked)
2 cups oil
Seasoning:
1/2 tsp salt
2 tsps sugar
2 tbsps superior quality dark soy sauce
For Wrapping:
1 piece cling film
2 pieces grease-proof paper
1 raffia string
Clay (stiff tenacious soil)
Method:
1. Soak glutinous rice for 1/2 hour. Rinse and drain off excess water.
2. Put glutinous rice, dried oysters, mushrooms and dried shrimps into a wok. Pour in oil and mix well. Stir-fry till rice is half cooked. Drain off excess oil.
3. Remove rice to cool. Add in seasoning, mix well with hands till even.
4. Wrap (3) with cling film. Follow by a layer of grease-proof paper. Tie with raffia string.
5. Mix water with yellow soil to form clay.
6. Spread out a piece of grease-proof paper on the floor. Apply clay and place (4) onto it. Cover with clay and wrap up.
7. Bury the rice into the hot ash for 4 hours.
8. Unwrap and knock off the crust. Serve hot.
Remarks: For homemakers to prepare this recipe, substitute the wrapping ingredients with aluminium foil. Bake in oven at 180 degree celsius for one and a half hours. However, the taste will be different from the original recipe.
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