Wufangzhai Curry Seafood Brown
By VicentaLakin
Recipe Recommendations
- glutinous rice appropriate amount
- pork belly appropriate amount
- peeled mung bean appropriate amount
- scallops appropriate amount
- shrimp appropriate amount
- red bean appropriate amount
- onion appropriate amount
- curry appropriate amount
- sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Wufangzhai Curry Seafood Brown
1
First, mix glutinous rice, red beans, and shelled green beans, wash them and soak them in water for 2 hours. Otherwise, the cooked rice dumplings will be half-cooked.2
Next, process the pork belly. The pork belly must be marinated with salt for 2 hours, and the onions must be cut into small pieces. Standby.
3
Then start to stir-fry the stuffing, heat the pan over high heat, not too much oil, first add the pork belly and fry until the oil is forced out, then add onions and saute until fragrant, then add the curry sauce, scallops, and dried shrimp in and stir well, add appropriate amount of water until the pork belly is cooked, add seasonings, and sandwich the cooked pork belly filling for later use.
4
Roll the bamboo leaves into a triangular shape, wrap them in layers of rice, meat and rice, and tie them with water grass. This step is really difficult, far from as simple as I imagined. However, seeing the rice dumplings in various shapes at the end, I still feel quite accomplished. ha ha.
5
Finally, we have to cook the rice dumplings. First add water to the pot, bring to a boil over high heat, change to slow heat for 2 hours, and simmer for 2 hours. (I use brasiao pot, but I can use an ordinary water pot. The water does not have to overflow the rice dumplings, but at least more than half of the rice dumplings are in the water.)