Tuesday, July 15, 2014

Xoi Man (Sticky Rice with Chinese Sausage Dried Shrimp and Pork Floss)

Xoi Man (Sticky Rice with Chinese Sausage Dried Shrimp and Pork Floss)
Sticky Rice
2 cups Sweet Rice
Pinch of Salt
1 tsp. Soy Sauce
2 cups Water
2 Tbsp. Oil
1 Tbsp. sliced Shallots
1 tsp. minced Garlic
1/2 cup Dried Shrimp
Pinch of Salt
1/2 tsp. Sugar
1 Tbsp. Soy Sauce
chopped Green Onions
1/2 cup Pork Floss
Dried Shallots
2 Chinese Sausage
1 tsp. Oil
To make the Sticky Rice you will need 2 cups Sweet Rice, Pinch of Salt, 1 tsp. Soy Sauce, about 2 cups Water.
Rinse and wash 2 cups Sweet Rice until the water is clear.  Drain out the water.  Mix a Pinch of Salt and 1 tsp. Soy Sauce with 1 cup Water.
Pour it into the Sweet Rice.  Add another cup of Water.  You want the water to cover the Sweet Rice.  Put into rice cooker to cook.
When it's done, open it up and shuffle the rice.  Then set aside.
Prepare the Chinese Sausage you'll need 2 Chinese Sausage, 1 tsp. Oil, 1/2 tsp. minced Garlic, and some Water.
In a pan add some water.  Add 1 tsp. Oil. Add in the 2 Chinese Sausages. Add 1/2 tsp. minced Garlic Cook until slightly golden.  Remove from heat and cut into slices.
Then set aside.
To make the topping you'll need 2 Tbsp. Oil, 1 Tbsp. sliced Shallots, 1 tsp. minced Garlic, 1/2 cup Dried Shrimp
Pinch of Salt, 1/2 tsp. Sugar, 1 Tbsp. Soy Sauce, and chopped Green Onions.  You will also need Pork Floss and Dried Shallots.
In a pan add 2 Tbsp. Oil.  Add 1 Tbsp. sliced Shallots. Add 1 tsp. minced Garlic.  Sauté until slightly brown.
Add 1/2 cup Dried Shrimp. Remember to soak it in water for at least 4 hours. Mix for a about 1 minute or 2, then add a Pinch of Salt.
Add 1/2 tsp. Sugar. Add 1 Tbsp. Soy Sauce. Mix and add in the Chinese Sausage. Add in some chopped Green Onions and remove from heat.
After the Sticky Rice has finish cooking, using a spatula shuffle the Rice. 
To serve scoop some of the Sticky Rice onto a plate.  Put the Chinese Sausage and Dried Shrimp on top.  Sprinkle Pork Floss and Dried Shallots. Enjoy!

No comments:

Post a Comment