| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Chinese, Loo, Rice, Sausage | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Raw white rice |
| 3 | c | Water |
| 1 | Or 2 Chinese sausages |
INSTRUCTIONS
The MOST typical use of sausage is (hold your hat - another strange
locution but slightly more comprehensible) steamed on rice. Plain.
Poor people's food (actually, a poor people's special treat) but quite
satisfying: Bring the rice to a boil in 2 1/2 c of the water. Lower
heat to low and cook 10 min. Meanwhile, slice sausages into thin
diagonal strips. Add rest of water to rice and cover top of rice with
sausage strips. Some people add scallion or ginger but I prefer the
flavor pristine. Raise heat to the boil again and then lower to low
again. Steam until sausage fat is transparent and rice is done, 5
minutes or so more. Serve with soy sauce on the side. To take this
dish one step up, use sticky ("glutinous" or "sweet") rice in the
usual way (requires somewhat more water and more careful cooking). To
take this dish to its artisanly conclusion, cook the sticky rice
separately; let it cool; cut it into 8 portions and spread 4 portions
flat on the center part of a lotus or other large, tough, nonpoisonous
leaf. Take the sausage strips and cut them into smaller pieces, and
top each portion of rice with a portion of sausage. Add a small amount
of chopped bamboo shoot, chopped scallion, and chopped dried shrimp
(previously soaked in sherry for 1/2 hour) to each serving. Make a
sauce from 2 T soy sauce and 1 T broth boiled together and thickened
with 1/2 t cornstarch (mixed into 3/4 t water). Apply two teaspoons of
this sauce to the top of your dish. Top this mess with the other 4
portions of rice and crimp the edges together. Now: carefully bring
the sides of the leaf up to make an envelope, and tie with twine.
Steam for 5 minutes or so and serve. From: Michael Loo Recipes
posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 253
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 81.6mg
Carbohydrates: 55.5g
Fiber: <1g
Sugar: <1g
Protein: 4.9g