Add rice and 3 cups water. Soak glutinous rice in water for 2-4 hours. and reserve the meat marinade. Yeah, it’s always a trial and error until you get the right texture. ?? While rice is cooking, in a bowl combine the rice wine, sugar, soy sauce, and sesame oil and mix well. Travel theme. They are usually sold out by 10 am. Add a tablespoon of avocado oil to pan and saute mushrooms until lightly browned, remove and reserve mushrooms. My interview with the Good Food Hour on KSRO. Depending on if you like your rice softer or firmer, you can adjust the water content. Edit source History Talk (0) Comments Share. Luckily Taiwanese sticky rice is easy to make in an instant pot. I wrote down all the ingredients in a note pad as she skillfully tossed them together and transformed them into a super delicious dish. I bought cups just like hers from sort of a deconstructed. ~Mike. Simple one pot recipe for Taiwanese sticky rice, belly or lean meat, cut into small pieces, soak in water for 30 minutes, then thinly slice. I know, I know, this is really about mushrooms, not actual monkey heads. Food To Belly is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Ingredients . Set the stove on low heat and pour the rice into the saute pan and use a large wooden spoon to mix the rice with a folding motion. Traditionally you add pork, dried shrimp, and/or sausage to Taiwanese Sticky Rice to give it that meaty texture and extra umami & slightly smoky flavor. Good luck! I’m glad it worked out for you! This dish is very dear to my heart because this is something my grandma … Heat sesame oil in a large saute pan and brown the shallots. Gonna try it tomorrow! Ever since college started, I haven’t been able to visit my grandma as often as I would like. Cover and bake for 20 minutes. steamed and cleaned a zillion times over, and you can use them for other things Taiwanese Sticky Rice (油飯, youfan) is a traditional dish eaten during celebratory events, like weddings or new borns. Garnish with cilantro and serve with sweet chili sauce or thick soy sauce. Save my name, email, and website in this browser for the next time I comment. Whenever I think of sticky “oil” rice (there is no good translation) or youfan (油飯), I am reminded of joyful and festive occasions. rice, you’re done; just pile it into a serving bowl and sprinkle on some Mix very well so that the rice is the same color throughout. Texture and flavored came out perfectly. Steam the molded sticky rice for about 10 minutes to heat it Add the drained meat All Under Heaven: Recipes from the 35 Cuisines of China, What your life needs right now: Taiwanese scallion buns, Taiwanese fried pork chops & mustard pickles. Hi, my name is Jeanne, 中文名是佳玉. and fried shallots to the wok and continue to stir-fry these until the pork is I remember that morning when she woke up super early to prep all the ingredients, and immediately started cooking the moment I woke up. Sorry, your blog cannot share posts by email. Press Enter / Return to begin your search. I omitted the shrimp because of a personal taste preference. Salted radish is a great idea! I also halved the recipe since I was just making it for 2 and it worked out great! Sorry about that. Donno if you remember me but we met at Uncle Frank Lee’s house many times in the past haha. Toss these together, allowing the liquid to loosen the My rice cooker didn’t have a sweet rice setting, so I just added a tad bit more water and the texture was perfect. Chinese sausage can be found at most Asian supermarkets. A vegan version of Taiwanese Sticky Rice (台式油飯). In a dutch oven over medium-high heat saute the Chinese sausage until fat is rendered but sausage is not browned. Fluff and serve with cilantro and sweet chili sauce, if desired. Add remaining avocado oil and shallots, saute until lightly browned. Over 10 million views and counting... Me in Sichuan, July 2017: The caption on this website literally says, "American old lady creates beautiful Sichuan dishes and spent 10 years writing a Chinese cookbook."