4 fresh lotus root bulbs
handful of dried shitake mushrooms stems trimmed and reconstituted
handful of soaked and rinsed dried foxnuts (i have no idea what they are)
1 lb of mysterious "Prok For Stew" (i usually use shoulder. pretty much anything except for superlean expensive loins and chops will do =)
broke apart the bulb segments from eachother to wash out any mud that may be in the holes. dumped everything in a large pot including some of the mushroom water (watch out for the sediment) and covered with water. brought to boiling on med-high heat and skimmed off the frothy gunk. reduced heat to low and simmered for an hour and a half (my mom uses a slow cooker overnight) salt to taste. after cooking, i sliced up the root to serve with the soup. and as with most soups, it takes about a day for the flavors to get really good.
mangos with steamed coconut glutinous rice
2 cups glutinous rice
1 can of coconut milk
.5 cup sugar
1 tsp salt
first time trying out a south asian recipe. been craving this dessert for weeks, but going out to restaraunts is too expensive for this cheapskate! soaked the "lo mai" (not regular rice. it's sole as "sticky" or "sweet" or "glutinous rice") overnight in a bowl withjust enough water to cover. the next evening, put the glass bowl in a steamer for 20 minutes. if using a bowl like me instead of leaves to hold the rice, steam for longer.. my rice came out just barely cooked. oh, i lied.. i skimped on the coconut milk b/c i didn't want a heart attack and like things on the light side. i heated in a small saucepan about 3/4 can of coconut milk and .3 cup of sugar and the salt. when the rice was done, i mixed most of it into the rice and saved some to spoon over the mangos.
2 comments:
Whoa CSB - Must be getting late, and I need some rest - looking at the title of the post, I thought it was one dish.....;o)
what you don't know is that i actually poured the soup on the mango rice the next day to eat--kind of like japanese tea rice. the salty, sweet, and meaty flavor was perfectly balanced in that interstingly textured soup...
j/k
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