, City of Burnaby director of building and planning
Chinese sticky rice stuffing
Christmas is partly about traditions. Being South African born of Chinese parents, one of our traditions is turkey with Chinese sticky rice stuffing.
It was not known as fusion when we were growing up!
It is a wonderful alternative to the traditional bread stuffing.
Here is my mother's recipe that we still use and will do so again this Christmas.
FOR 12 SERVINGS:
Two cups glutinous rice Two cups regular rice Two cups baby cocktail shrimp Six dry black Chinese mushrooms Four Chinese pork sausages Three green onions Light soya sauce Vegetable oil Cilantro
Note: All ingredients are available at Chinese supermarkets such as T&T. The Chinese sausages are generally in 375 g packets in the refrigerated section. The mushrooms can be found in small packages in the dry food section. Baby cocktail shrimp can be purchased at your local supermarket.
PREPARATION
Place the mushrooms in hot water for about 30 minutes to allow them to soften. Once softened, cut off the stems and slice the mushrooms into thin strips.
Wash the shrimp.
Wash the green onions and cut into one-quarter inch pieces.
Slice the sausages crosswise into one eighth inch pieces.
Mix the two cups of glutinous rice with the two cups of regular rice and wash.
If using a rice cooker, cook the rice in the normal manner.
If using a pot, place the rice in the pot. Add four cups of water to the rice and bring to a boil at about three-quarter heat with the lid on, stirring occasionally so the rice does not stick to the bottom.
When about 80 per cent of the water has been absorbed by the rice, turn the heat to low and let the rice simmer for about 10 minutes.
Remove the pot from the stove and let it stand for about 10 minutes with the lid on.
Pour four to five tablespoons of oil in a pan or wok and heat at medium-high temperature.
When the oil is hot, add the shrimp, sausages and mushrooms to the oil and stir fry. Just before the ingredients are cooked add the green onions, stir and remove the pan/wok from the stove.
Mix the rice, soya sauce and all the other ingredients together.
The quantity of soya sauce is dependent on personal taste and colour.
Place on a serving plate and garnish with some cilantro (without the stems) on the top.
Serve, enjoy and be merry with a happy tummy!
