CRISPY STICKY RICE RECIPES

Steps:

• Put the rice in a large bowl and add enough warm water to cover by 2 inches. Let soak at room temperature for 2 hours, swirling occasionally. Drain well.
• Meanwhile, in a medium saucepan, combine the coconut milk with the sugar, curry paste, lime zest, ginger, chile and salt and bring to a simmer over moderate heat, whisking to dissolve the curry paste and sugar. Strain through a fine sieve into a small bowl; discard the solids. Clean the saucepan.
• In the saucepan, combine the drained rice with 2 1/4 cups of water and bring to a boil. Cover and simmer over low heat until the rice is tender and the water is absorbed, about 15 minutes. Transfer the rice to a large bowl and slowly drizzle the infused coconut milk on top. Fold the rice until the liquid is absorbed, then let stand for 15 minutes. Stir in the cilantro.
• In a large nonstick skillet, heat the oil. Scrape the rice into the skillet, press it into an even layer and cook over moderate heat until the edge and bottom are golden and crisp, 12 to 15 minutes. Invert the rice onto a platter and serve.

Steps:

• Soak the Glutinous Rice (1 1/2 cup) for a minimum of 4 hours, preferably overnight.
• Soak the Shiitake Mushroom (3) and Dried Shrimp (2 tablespoon) in hot water for 30 minutes.
• Finely chop the Scallion (2 stalk) and set aside.
• Set the stove to medium heat. In a steamer, add in the rice, dried shrimp and Chinese Sausage (1) and steam it for 30 minutes. Important, make sure you have enough water in the steamer so it doesn’t go dry within that 30 minutes, but don’t put too much water that it touches the rice bundle.
• Set the stove to low heat and add a bit of oil. When the pan is hot, add in the Sesame Seeds (1 tablespoon), Panko Breadcrumbs (3 tablespoon) and Fried Onions (3 tablespoon) keep mixing so it doesn’t burn.
• Once it is golden brown, remove it from the heat and set aside for later.
• Set the stove to medium-high heat and add a bit more oil into the pan.
• In a small bowl, use a fork to beat the Egg (1) until well mixed and frothy.
• Once the pan is super hot, quickly add in the egg and swirl it around so it touches as much of the hot pan surface as possible. The pan needs to be super hot for this to work, you want the egg to instantly cook when it touches the hot surface of the pan. Keep swirling until there is no more raw egg to swirl.
• Let it sit for about a minute to dry out and cook the egg, but watch it closely because eggs burn fast on medium-high heat. Remove the egg from the pan and let it cool. Once it’s cooled, roll it up and cut into ribbons, then set aside to top at the very end.
• Remove the Chinese sausage and dried shrimp and finely chop it.
• Squeeze the excess water from the shiitake mushrooms. If a stem is still intact, cut it out and discard it, they are usually tough. Roughly chop up the shiitakes into small bits.
• Roughly chop the Unsalted Peanuts (1/3 cup) then set the stove to medium heat and add some oil into a frying pan. Add in the peanuts and lightly toast it for 1 minute.
• Add in the Chinese sausage and cook it to release some of the oils, approximately 1-2 minutes.
• Add in the dried shrimp and shiitake mushrooms and Shaoxing Cooking Wine (1/2 teaspoon) and cook for an additional 1-2 minutes.
• Add in the sticky rice and gently break it apart with the ingredients. This might take some light smashing to break apart, since sticky rice loves clumping together. The goal is to try to seperate as much of the rice grains as possible.
• Mix the Granulated Sugar (1/2 teaspoon) with the Soy Sauce (2 tablespoon) and add it in and continue to keep ‘smushing’ and mixing.
• Add in the Dark Soy Sauce (1 tablespoon) and mix it until the colour gets evenly distributed, keep mixing.
• At this point, do a taste test. Is it too dry? If it is, add 1 tablespoon of water and keep mixing. Repeat this step until you get the right chewy consistency you want.
• Add in the scallion and mix into the sticky rice, then add in the crispy bits and top it with the egg ribbons. Serve and enjoy!