Annual Warehouse Event 2018
Serves 4-5 pax
4 hr
Intermediate
Fortune Tea Flower Shiitake Mushroom
Fortune Dried Scallop in XO Sauce
Fortune Chestnuts
Fortune Yusheng Mini Abalone
2 tbsp oil
2 cloves garlic, finely chopped
2 tbsp Dried Scallop in XO Sauce
250g glutinous rice, soaked for 2-3 hr
100g pork belly
4 Tea Flower Shiitake Mushrooms, soaked in warm water for 2 hr
200ml shiitake mushroom soaking water
1/2 pack of Chestnuts
30g dried shrimp, soaked for 30 mins
1 Chinese sausage (lap cheong)
2 pumpkins (1.2kg) or 1 pumpkin (2.4kg)
fried shallots (garnish)
coriander (garnish)
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
Marinate 100g of sliced pork belly with the seasoning ingredients. Let it sit in the fridge for 30 minutes.
Slice the Tea Flower Shiitake Mushrooms, chop the soaked dried shrimps and cut the Chinese sausage into small pieces.
Heat the oil in a wok and stir-fry the dried shrimps and garlic until fragrant.
Add the marinated pork belly and shiitake mushrooms. Stir-fry for 2-3 minutes.
Add the glutinous rice, Chinese sausage and shiitake mushroom soaking water. Toss and cook until the liquid is almost fully absorbed.
Lastly, add the Chestnuts and Dried Scallop in XO Sauce. Give it a quick mix the transfer to a bowl for steaming. Steam on high heat for 20 minutes.
Cut out the top of the pumpkin and scoop out the core and seeds.
Transfer the cooked glutinous rice into the pumpkin. (This recipe is able to fill two 1.2kg pumpkins.)
Place 5 pieces of Fortune Yusheng Mini Abalone. Cover and steam on medium-low heat for 20 minutes.
Garnish with fried shallots and coriander.