Tag Archives: sticky rice

Sticky Rice with Chinese Sausage

sausages rice and mushrooms

This staple dish is delicious and easy to make. Pre-cooking the rice is an adaption of the traditional method, but makes it quicker and easier and it still tastes good! Authentic, good quality ingredients are available at TANG The Asian Emporium, including dried shiitake mushrooms, Thai glutinous rice and Chinese style pork sausages.

•    2 cups uncooked glutinous rice/sticky rice
•    1 tablespoon oyster sauce
•    1 ½ tablespoons soy sauce
•    2 teaspoons dark soy sauce
•    ¼ teaspoon sesame oil
•    ¼ cup chicken stock
•    ½ teaspoon salt
•    2 tablespoons cooking oil
•    ¼ cup dried shrimp, soaked for 15 minutes in warm water
•    1 medium onion, finely diced
•    5 dried shiitake mushrooms
•    3 links Chinese sausage, cut into small discs
•    1 teaspoon Shaoxing wine
•    white pepper, to taste
•    2 spring onions, chopped

Pre-cook the glutinous rice (in a rice cooker or pot). Better to slightly undercook than overcook.
Soak shiitake mushrooms in warm water until softened, then dice.
Soak dried shrimp in warm water for 15 minutes.
Combine oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl, set aside.
Heat the cooking oil in a wok over medium heat.
Add shrimp, stir-fry for 30 seconds.
Add onion, mushrooms and Chinese sausage, stir-fry for a minute, be careful not to burn the onion.
Add Shaoxing wine, stir-fry for 2 minutes.
Add pre-cooked glutinous rice to the wok, breaking it up with a spatula. Mix well, ensuring the rice doesn’t stick to the bottom of the wok.
Add the combined sauces and stir-fry until the rice is uniform in colour.
Season with white pepper to taste.
Add the spring onions.
Serve and enjoy!

You will find ingredients for this recipe and many other Asian regional dishes at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.


Get It Right with Sticky Rice

mango-sticky-rice-4Sticky rice is a glutinous rice that is grown mainly in Southeast and East Asia. It has opaque grains, a very low amylose content and is especially sticky when cooked.  It is recommended that you use Thai sweet rice when cooking to get that true sticky rice texture, rather than Jasmine rice because the grains don’t hold together as well. Sticky rice is often found in Thai and Indonesian dishes, it is sticky to the touch and can be easily rolled into balls.  A great place in Melbourne to source your Asian ingredients is at TANG The Asian Food Emporium.

How To Make Sticky Rice:
Take 1 cup of raw rice and add 1-1/2 cups of water, this will make enough rice for two servings.  Add ½-1 cup of extra water per extra cup of rice.
Soak between four hours and overnight. Drain well through a colander.
Steam the rice in a Thai bamboo rice basket or a wire mesh rack over a steamer.
Wrap the rice in muslin, and steam on one side for 10-15 minutes, then turn over and cook the other side for another 10-15 minutes.
Be careful to not overcook the rice, or it will become mushy. It should be a sticky texture, not watery, and hold together well when cooked. Test the consistency of the rice after 10 minutes and cook for a few more minutes before testing again. When it is sticky to the fingers and will roll into a ball it is ready.
Take the rice off the heat and let stand for a few minutes before serving.
Be careful as the cooked rice is very hot.

Serving Suggestions:
You can simply roll into rice balls and serve with a dipping sauce, soy or chilli are good.
Mould into a serving bowl then upend on the plate.
Serve in a small bowl per person.

Enjoy!  Authentic Asian food ingredients can be found at TANG The Asian Food Emporium at 185 Russell Street, Melbourne.