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

Pork
Rice
Seafood

Easy Level:

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
glutinous rice (soaked overnight)
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g
g
glutinous rice (soaked overnight)
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g
g
dried scallops (soaked overnight)
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g
g
dried scallops (soaked overnight)
0.00
dried oysters (soaked overnight)
0.00
dried oysters (soaked overnight)
0.00
g
g
black fungus (soaked overnight & cut into strips)
0.00
g
g
black fungus (soaked overnight & cut into strips)
0.00
g
g
lotus seeds (soaked overnight)
0.00
g
g
lotus seeds (soaked overnight)
0.00
chinese sausage (diced)
0.00
chinese sausage (diced)
0.00
g
g
dried shrimp (soaked overnight)
0.00
g
g
dried shrimp (soaked overnight)
0.00
dried mushrooms (soaked overnight, sliced)
0.00
dried mushrooms (soaked overnight, sliced)
0.00
g
g
candied winter melon (diced)
0.00
g
g
candied winter melon (diced)
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g
g
minced shallots
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g
g
minced shallots
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g
g
minced garlic
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g
g
minced garlic
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g
g
chopped spring onions
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g
g
chopped spring onions
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tbsp
tbsp
oil
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tbsp
tbsp
oil
0.00
Lotus leaves (soaked, or parchment paper if you can't get the leaves)
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Lotus leaves (soaked, or parchment paper if you can't get the leaves)

Seasoning:

0.00
ml
ml
scallop water (from soaking dried scallops)
0.00
ml
ml
scallop water (from soaking dried scallops)
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tsp
tsp
dark soy sauce
0.00
tsp
tsp
dark soy sauce
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
Hua Tiao wine
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tsp
tsp
pepper (to taste)
0.00
tsp
tsp
pepper (to taste)

Steps

1

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

2

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

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
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 completed

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.
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.
Mark as completed

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
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
Mark as completed

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
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
Mark as completed

7

Wrap into a parcel, steam for 1 hour 15 minutes.
Wrap into a parcel, steam for 1 hour 15 minutes.
Mark as completed

8

Once done, unwrap and garnish with more chopped spring onions
Once done, unwrap and garnish with more chopped spring onions
Mark as completed

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