INCREDIENTS:
-2 cups sticky rice (Glutionous rice)
-3 dried black mushrooms
-1/2 cup dried shrimp
-1/2 cup shelled peanut
-3 chinese pork sausage sliced thinly
-2 salted eggs shelled and cut into small pieces
-1 teaspoon garlic salt
-1 teaspoon Maggi sauce
-2 tablespoons oil
-20 bamboo leaves and straw
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METHOD: Press the cooked rice into a wet ring mold.
Remove to serving plate. Heat the oil in the frying pan. Fry the
dried chilies, cut with scissors, set aside. Using the left over
oil, fry the chicken and onion; sprinkle with garlic salt and MSG.
Keep turning until light brown. Add chopped celery, black mushroom,
nampla, soy sauce and chicken broth. Cover simmer for 5 minutes.
Add the cornstarch, stir until thickens, add cshew nuts and turn
over lightly. Spoon into the center of the rice rign, top with dried
chili, and garnish with lemon, tomato, and coriander leaves. Serve.
| Egg Roll | Chicken
Rice Soup | Rice with Chicken and Cashew
Nuts |
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