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GLUTINOUS RICE SAUSAGES
Ingredients:
500g glutinous rice,
soaked overnight or at least 4 hours
8 chinese mushrooms,
soaked till soft. Finely cubed
4 chinese sausages,
soaked till soft. Finely cubed
40g dried shrimp, soaked
till soft. Finely chopped
3 shallots, sliced
1½ tsp salt
3½ tbsp light soy sauce
2 tsp five spice powder
½ tsp ground pepper
3-4 tbsp oil
Approx. 5m sausage casing
(Pic. 1)
5cm long rubber hose for
stuffing
Method:
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Prepare all ingredients as instructed
above (Pic. 2).
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Heat oil in a pan. Fry sliced shallots
till fragrant. Add in all the ingredients in (1) and fry till fragrant.
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Season with all the seasoning. Dish out
and let cool.
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Cut sausage casing to 40cm sections. Soak
in water until you want to use them (to ease the stuffing).
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Take one of the sausage casings, tie a
knot at one end of the casing. At the other end, fit a rubber hose to
aid in stuffing (Pic. 3).
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With the help of a chopstick, slowly push
the fried ingredients in (3) through the rubber hose into the casing.
Tie a knot half way through the casing if you wish. Continue to
stuff till the end of the casing and tie a knot. Repeat with the rest of
the casings (Pic. 4).
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NOTE:
DO NOT STUFF the casing too full.
The casing should be about 70% full as glutinous rice will expand
during steaming.
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In a steamer, bring water to boil. Steam
sausages over rapid boiling water for 1.5-2 hours. Replenish with
boiled water if required.
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Let cool for a while. Slice and serve with
dipping sauce of your choice.
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Storage: Deep frozen in air tight bag/
container. Thaw well and steam before serving.
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Click to enlarge
(1)
(2)
(3)
(4) |