Nonya Rice Dumpling (娘惹粽) – Pressure Cooker (气压锅)

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Making Nonya rice dumplings using Buffalo Classic (8L) pressure cooker.

Marinate (A) – below is a guide, adjust according to your taste:

  • Oyster sauce  2tbsp
  • Dark soy sauce  1tbsp
  • Light soy sauce  1tbsp
  • White pepper  20g
  • Coriander power 40g (toast in advance if desired)
  • Salt  1tsp

Ingredients (makes approx 20 dumplings):

  • Shallots 150g (cut into tiny bits)
  • Garlic 100g (cut into tiny bits)
  • Dried Chinese mushrooms 100g (soaked in hot water & cut into small pieces)
  • Sugared winter melon strips 300g (cut into small pieces)
  • Glutinous rice 1kg (soaked for an hour)
  • Pork belly 700g (cut into small pieces)
  • Pandan leaf 1 bunch (cut into strip approx 2″ x 0.5″)
  • Bamboo Leaves (wash & trim, if needed)

 

Steps (fillings):

  1. Marinate pork belly with (A) overnight in fridge
  2. Pour oil into wok
  3. Pour chopped shallots, stir fry till slightly translucent
  4. Pour chopped garlic, stir fry into the shallots
  5. Pour marinated pork belly
  6. Pour chopped mushroom
  7. Stir fry the mixture till cooked
  8. Taste and add more seasoning (e.g. dark soy sauce, pepper, salt, coriander power) if required
  9. Add sugared winter melon strips last, stir fry into mixture till evenly spread out (a few minutes)
  10. Remove from wok into a container

Steps (glutinous rice):

  1. Drain the soaked glutinous rice
  2. Add some salt and onion oil to taste and mix well (optional)

Steps (wrapping dumplings):

  1. Take 2 pieces of bamboo leaf (the smoother side should be facing up), twist it into a conical shape with the indent portion facing up
  2. Bottom layer – put some glutinous rice (pack it tightly)
  3. Mid layer – put some cooked filling
  4. Top layer – cover with some more glutinous rice (pack it tightly)
  5. Fold the leaf downwards and wrap around the dumpling
  6. Use a raffia or reed string to tie the dumpling tightly (the strings should be bundled on top portion and hanging down from a top area for easy tying)

Steps (cooking using pressure cooker):

  1. Buffalo Classic Pressure Cooker (8L)
  2. Pour water into the pressure cooker till half-way mark (able to cook 20 dumplings at one go)
  3. Without lid, boil the water in the pressure cooker pot till boiling point
  4. Lower the rice dumplings (approx 20) into the boiling water
  5. Close the lid (arrow aligned and close it at clockwise direction)
  6. The pressure button (safety valve) will rise when there is enough accumulated pressure within the pot
  7. Steam will be released from the cap outlet (black balancing weight) and “qi qi” sound will be heard; lower the temperature to middle heat of the cooker at this point
  8. Cook for 20 minutes @ middle heat (Song-Cho build-in induction cooker @ 1000W and portable SD201 induction cooker @ 800W)
  9. During the cooking process, the pressure cooker will release steam and the cap (black balancing weight) will rock/rotate at random, “qi qi” sound will continue to be heard
  10. After 20 minutes, off the cooker
  11. *IMPORTANT – Wait for the pressure button (safety valve) to lower down before opening the lid
  12. Open the lid (anti-clockwise)
  13. Lift the Nonya rice dumplings out from the pressure cooker
  14. Let the Nonya rice dumplings cool for a while and they are ready to be served

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利用Buffalo (牛头牌) Classic 气压锅烹煮娘惹粽。

腌料(A) – 以下供参考, 可根据各人口味加以调整:

  • 蚝油 2大匙
  • 醤油 1大匙
  • 醤清 1大匙
  • 胡椒粉 20克
  • 芫荽粉 40克 (可先稍烘烤过)
  • 盐 少许

材料 (约20份粽子):

  • 小葱头 150克 (剁碎)
  • 蒜茸 100克 (剁碎)
  • 香菇 100克 (浸泡后切小丁块)
  • 冬瓜条 300克 (切小丁块)
  • 糯米 1公斤 (浸泡1小时)
  • 五花肉 700克 (切小丁块)
  • 斑兰叶 1撮 (切面2″x0.5″条状型)
  • 粽叶 (洗净,修剪)

做法(内馅):

  1. 将腌料(A)腌制五花肉隔夜
  2. 将油倒入锅内
  3. 将剁碎的小葱头倒入,翻炒至稍透明
  4. 将剁碎的蒜茸倒入,翻炒
  5. 将腌制的五花肉倒入
  6. 将香菇倒入
  7. 翻炒至熟透
  8. 试吃,如需,加入多些调味料(如酱油,胡椒粉,盐,芫荽粉等)
  9. 将小丁块冬瓜条倒入,翻炒至混合均匀
  10. 将煮好的内陷从锅中取出,盛入碗内

做法(糯米):

  1. 将糯米沥干水份
  2. 加入盐和葱头油拌匀(可不加)

做法(裹粽子):

  1. 用两片粽叶(正面比较光滑,包粽子时要正面向内),粽叶交叉成漏斗状
  2. 底部 – 装入一层糯米(糯米压实)
  3. 中部 – 装入内陷
  4. 顶部 – 再装入一层糯米(糯米压实)
  5. 顺势将粽叶压住糯米,包好粽子
  6. 再用绳子困扎紧粽子

Boiling yummy Nonya rice dumplingS

做法(利用气压锅煮粽子):

  1. Buffalo (牛头牌) Classic Pressure Cooker (8L)
  2. 将水倒入气压锅至一半水位(可一次煮约20粒粽子)
  3. 将水煮开(无盖)
  4. 将粽子(约20粒)放入锅内
  5. 将锅盖关上(箭头对准,顺时钟方向)
  6. 气压指针会随着锅内聚积的气压而上升
  7. 黑色配重头(锅盖钮)处会释放水蒸气并发出“七七”声响, 此时降低炉子温度至中火
  8. 用这中火煮20分钟(松厨内建的电磁炉@1000W,轻便型SD201电磁炉@800W)
  9. 在烹煮过程中,气压锅会释放水蒸气; 黑色配重头(锅盖钮)也会不时地摇动并释放水蒸气和发出“七七”声响
  10. 20分钟后熄火
  11. *注:  等到气压钮下降后才打开锅盖
  12. 打开锅盖(逆时钟方向)
  13. 将粽子捞起
  14. 等稍冷却后食用香喷喷的娘惹粽

感谢您的来访。你或许可召集几个亲戚朋友一起裹裹粽子,乐一乐。:)

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