Ingredients for 4 to 8 servings
2 cups glutinous rice, soaked in warm water for at least 3 hours, recommended overnight, and drained
1/2 cup unsweetened coconut milk
2 teaspoons salt
1/2 teaspoon turmeric
1 1/2 pounds freshwater lobster, shelled and deveined (save the coral for later use), or 3/4 pound shrimp, shelled and deveined
2 tablespoons vegetable oil
2 1/2 tablespoons sugar
12 fresh Kaffir lime leaves, deveined and julienned for garnishing
Banana leaves or lettuce leaves (optional)
Fill the bottom of a large steamer with water and bring to a boil. Line the upper portion of the steamer with a double layer layer of cheesecloth and spread the rice out over the cloth. Cover the steamer for about 15 minutes, or until the rice is shiny and there is no crunch left in the kernels when you bite into them.
Mix the coconut milk, 1 teaspoon of the salt and the turmeric together in a small bowl and spread over the top of the rice. Lifting up the edges of the cheesecloth one area at a time, mix the rice with the sauce until the yellow color is evenly dispersed. Cover and steam for 10 more minutes.
Process the lobster or shrimp meat in a food processor or blender by pulsing for 2 to 3 second intervals. You should have a coarse texture about 1 /3 cups.
Heat the oil in a large skillet over medium-high heat. Cook the lobster or shrimp while stirring and pressing down to break up any clumps for 6 to 7 minutes or until it turns pink. Stir in the sugar and the remaining salt. The shellfish is done when all the liquid has evaporated (if you use fresh lobster, now it is time to add coral and stir it well). Remove it from heat.
How to serve it
Spread the rice out in the bottom of a a 13 by 9 inch serving dish by pressing down with the back of a spoon or your finger until it evenly distributed and hold together. Do the same with the shellfish mixture, to create two layers that stick together, and then sprinkle with the julienned kaffir lime leaves. Cut the layers into squares or diamonds and serve them directly form the disk.
You can stamp out shapes with cookie cutters. And you can serve the rice shapes on top of banana leaves or lettuce if you prefer.
I love to hear your thoughts about this recipe. Please leave your comments below
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