SAVORY RICE RECIPES

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SAVORY TONG JYUN (STICKY RICE BALL) (鹹湯圓) | MADE WITH LAU



Savory Tong Jyun (Sticky Rice Ball) (鹹湯圓) | Made With Lau image

Learn how to make this classic Toisanese dish (and my favorite dish of all time!)

Provided by Made With Lau

Total Time 80 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 30

2 lb glutinous rice flour
1 oz dried shrimp
1.5 oz dried shiitake mushroom
5 oz fresh/thawed shrimp
8 oz fish balls
2 pieces Chinese sausage
0.5 lb chicken breast
4 oz king oyster mushroom
2 lb white radish
1 lb napa cabbage
3 oz carrot
1 handful cilantro
1 handful spring onion
1 piece ginger
2 cloves garlic
14 oz chicken broth
2 tsp salt
1 tsp sugar
0.25 tsp white pepper
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp fish sauce
2 tsp cornstarch
1 tbsp cornstarch
0.5 tsp salt
2 tbsp water
16 oz hot water
8 oz cold water
6 cups water
2 tbsp oil

Steps:

  • Wash and soak dried shrimps for 10 mins and dried shiitake mushrooms for 15 mins in warm water.
  • In a large bowl, add rice flour, stir slowly with chopsticks as you drizzle in hot water. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water.
  • Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.
  • In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.
  • Pre-heat the wok on high heat and add oil. Heat the oil for 30 seconds before adding the ginger and garlic. Add dried shrimps and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.
  • Add chicken broth and let simmer for about a minute. Add water. Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.
  • To season the soup, add salt, sugar, white pepper, sesame oil, soy sauce, and fish sauce. Mix and add spring onions and cilantro.
  • Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.

SAVORY TONG JYUN (STICKY RICE BALL) (鹹湯圓) | MADE WITH LAU



Savory Tong Jyun (Sticky Rice Ball) (鹹湯圓) | Made With Lau image

Learn how to make this classic Toisanese dish (and my favorite dish of all time!)

Provided by Made With Lau

Total Time 80 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 30

2 lb glutinous rice flour
1 oz dried shrimp
1.5 oz dried shiitake mushroom
5 oz fresh/thawed shrimp
8 oz fish balls
2 pieces Chinese sausage
0.5 lb chicken breast
4 oz king oyster mushroom
2 lb white radish
1 lb napa cabbage
3 oz carrot
1 handful cilantro
1 handful spring onion
1 piece ginger
2 cloves garlic
14 oz chicken broth
2 tsp salt
1 tsp sugar
0.25 tsp white pepper
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp fish sauce
2 tsp cornstarch
1 tbsp cornstarch
0.5 tsp salt
2 tbsp water
16 oz hot water
8 oz cold water
6 cups water
2 tbsp oil

Steps:

  • Wash and soak dried shrimps for 10 mins and dried shiitake mushrooms for 15 mins in warm water.
  • In a large bowl, add rice flour, stir slowly with chopsticks as you drizzle in hot water. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water.
  • Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.
  • In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.
  • Pre-heat the wok on high heat and add oil. Heat the oil for 30 seconds before adding the ginger and garlic. Add dried shrimps and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.
  • Add chicken broth and let simmer for about a minute. Add water. Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.
  • To season the soup, add salt, sugar, white pepper, sesame oil, soy sauce, and fish sauce. Mix and add spring onions and cilantro.
  • Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.


































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