Overseas Singaporean Unit x The MeatMen – Eight Treasures Lotus Leaf Rice

Irresistibly wonderful aromas of deep umami flavours intermingling with the sweet scent of the lotus leaves. Sealed within these humble pieces of leaves is a treasure trove of flavours, silently waiting to galvanize your nostrils the moment you unwrap it.
Traditionally served during festive seasons and celebrations, the Chinese believe the Eight Treasures Rice brings about prosperity and good health. Here are the blessing and good fortune from each of our treasures!
Dried Scallops – For opening up new horizons
Dried Oysters – For good luck and fortune
Black Fungus – For longevity and happiness
Lotus Seeds – For family harmony and unity
Chinese Sausage – For wealth and abundant blessings
Dried Shrimps – For happiness and good fortune
Dried Mushrooms – For longevity and good opportunities
Candied Winter Melon – For growth and good health

What better way to start the Lunar New Years with good food and blessings for you as well as your loved ones.
#themeatmensg #simple #delicious #eightreasures #lotusrice #overseassingaporeanunit #cny

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Ingredients

Adjust Servings
350g glutinous rice (soaked overnight)
60g dried scallops (soaked overnight)
16dried oysters (soaked overnight)
10g black fungus (soaked overnight & cut into strips)
20g lotus seeds (soaked overnight)
2chinese sausage (diced)
30g dried shrimp (soaked overnight)
4dried mushrooms (soaked overnight, sliced)
30g candied winter melon (diced)
30g minced shallots
15g minced garlic
10g chopped spring onions
3tbsp oil
4Lotus leaves (soaked, or parchment paper if you can't get the leaves)
Seasoning:
250ml scallop water (from soaking dried scallops)
2tbsp oyster sauce
1tbsp light soy sauce
½tsp dark soy sauce
2tbsp Hua Tiao wine
1tbsp sesame oil
tsp pepper (to taste)

Directions

1.

Heat 3 tbsp oil in wok, add 30g minced shallots. Stir fry until light golden
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2.

Add 15g minced garlic and 30g dried shrimp (soaked overnight). Stir fry until fragrant
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3.

Add 4 dried mushrooms (soaked overnight, sliced), 10g black fungus (soaked overnight & cut into strips) and 2 Chinese sausage (diced). Stir fry until fragrant
Mark as complete
4.

Add 350g glutinous rice (soaked overnight), mix well. Pouring seasoning, 250ml scallop water (from soaking dried scallops), 2 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tsp dark soy sauce, 2 tbsp Hua Tiao wine and 1 tbsp sesame oil.
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5.

Mix well, season with ⅛ tsp pepper (to taste), add 20g lotus seeds (soaked overnight), 30g candied winter melon (diced) and 5g chopped spring onions
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6.

Stir fry until all the seasoning is absorbed by the rice. Transfer to bowl layout with lotus leaves (or parchment paper if you can't get the leaves). Lay on top, 60g dried scallops (soaked overnight) followed by 16 dried oysters (soaked overnight) on the sides
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7.

Wrap into a parcel, steam for 1 hour 15 minutes.
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8.

Once done, unwrap and garnish with more chopped spring onions
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