CANTONESE-STYLE ZONGZI (RICE DUMPLINGS)
Our detailed, step-by-step Cantonese-style zongzi recipe (or joong in Cantonese), a traditional Chinese savory sticky rice treat with pork, peanuts, and salted duck egg yolk eaten during the Dragon Boat festival.
Provided by Judy
Categories Dim Sum
Time P1DT8h
Number Of Ingredients 13
Steps:
- First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don't dry out.
- Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
- Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
- In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
- The next day, heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
- Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
- Follow the step-by-step photos to wrap the zongzi. Remember: You must cut away at least half an inch off the bottom of every leaf you use. Make sure the kitchen twine won't break easily. To do this, it's best to wet the twine first by soaking it in a bowl of water. It's best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out! If leaves rip anywhere during the wrapping process, you'll need to start over and discard the ripped leaf. That's why I call for more leaves than is technically needed. Some of the leaves are bound to rip.
- To cook the Zongzi, get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
- The water should be "moving" while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level-do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you're prepared throughout the 7-8 hour cooking time.
- Once the 7-8 hours is up, eat the zongzi while they're hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they're steamy and delicious.
Nutrition Facts : Calories 497 kcal, Carbohydrate 52 g, Protein 13 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 607 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
TAMALE RICE
My mom made this one night and we were hooked. Now we eat this all the time! Garnish with sharp Cheddar cheese and sliced green onions if desired.
Provided by KenderFriend
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.
Nutrition Facts : Calories 588.2 calories, Carbohydrate 97.6 g, Cholesterol 22 mg, Fat 15.1 g, Fiber 5.3 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 979.4 mg, Sugar 0.2 g
TAMALE RICE DISH
This recipe has become a staple in our house, and it's a great idea for your next pot luck. Be careful though, I've made if for company and now it is all they want when they come to my house! Originaly from Company's Coming One-Dish Meals.
Provided by Grimkin Flibbertygi
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in large frying pan and drain.
- Add onion, green pepper, garlic salt and pepper and cook until onion is soft.
- Stir in tomatoes, corn, taco seasoning, sugar, chili powder, water and rice and cover.
- Simmer for about 20 minutes, until the rice is cooked and the liquid is all absorbed.
- We like to serve it into bowls, sprinkle the cheese on the top and eat it with the corn chips.
- Add sour cream if you like!
SAUSAGE-AND-RICE TIMBALE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
- Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
- Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
- Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
- Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.
CHINESE RICE " TAMALES"
Make and share this Chinese Rice " Tamales" recipe from Food.com.
Provided by swirlycinnacakes
Categories Chinese
Time 5h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pour enough warm water over the glutinous rice, mung beans and chestnuts in separate bowls to cover them completely. Soak overnight. Drain the three ingredients and combine them in one large bowl. Add the salt and five-spice and stir to coat.
- Pour enough warm water over the mushrooms in a large bowl to cover them completely. Let soak until softened, about 20 minutes. Drain. Discard the stems and slice the caps thinly.
- Pour enough water over the bamboo leaves in a large pot to cover them completely. Bring to a boil, then remove the pot from the heat, let cool slightly and drain. Pat the leaves dry and set them aside.
- Make the tamales: Place two bamboo leaves, over lapping each other halfway on the work surface. Place a 1/3-cup of the rice mixture in the center. Top with a slice of pork and 3 to 4 slices of mushroom. Cover with about 2 tablespoons of the rice and mung bean mixture. Fold the leaves over the stuffing to enclose it completely, then tie package closed with kitchen string.
- Place tamales in a large pot, pour in enough water to cover them, and bring to a boil. Adjust the heat so the water is simmering and cook until the tamale filling feels tender when you squeeze it gently, 4 to 5 hours. Replenish the water in the pot as necessary to keep the tamales covered during cooking. Drain and serve warm.
Nutrition Facts : Calories 547.8, Fat 12.9, SaturatedFat 4.5, Cholesterol 16.3, Sodium 720.5, Carbohydrate 91.7, Fiber 7.2, Sugar 0.8, Protein 14.5
More about "tamale rice food"
HOW TO MAKE TAMALES: STEP-BY-STEP GUIDE | TASTE OF …
From tasteofhome.com
STICKY-RICE TAMALES WITH CHORIZO - FOOD & WINE
From foodandwine.com
WHAT TO SERVE WITH TAMALES – 39 DELICIOUS SIDE DISHES
From pantryandlarder.com
HOW TO MAKE AUTHENTIC MEXICAN TAMALES - MY LATINA …
From mylatinatable.com
COSTA RICAN TAMALE RECIPE
From costa-rica-guide.com
AUTHENTIC TAMALES RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (267)Calories 72 per servingCategory Main Course
- Make the masa dough: In a large bowl, use an electric mixer to beat the lard and 2 tablespoons of broth until fluffy, about 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl; stir into the lard mixture and beat well with an electric mixer.
- Add the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky.* Cover the mixing bowl with a damp paper towel, to keep the dough from drying out.
FILIPINO TAMALES - KAWALING PINOY
From kawalingpinoy.com
3.8/5 (14)Total Time 50 minsCategory BreakfastCalories 317 per serving
- In a saucepan over medium heat, add chicken and enough water to cover. Bring to a boil, skimming scum that may float on top. When broth has cleared, season with salt and pepper to taste.
- Lower heat, cover, and simmer for about 15 to 20 minutes or until chicken is cooked through. Drain chicken, reserving about 1 cup of the broth. Allow chicken to cool to touch and then flake.
HOW TO EAT TAMALES: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 204.8K
RICE TAMALES RECIPE WITH JASMINE RICE | MAHATMA® RICE
From mahatmarice.com
WHAT TO SERVE WITH TAMALES - TOP 10 SIDE DISHES AND 3 SAUCES
From lacademie.com
PASTELES DE ARROZ (RICE TAMALES) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
GUATEMALAN FOOD: THE BEST TRADITIONAL DISHES TO TRY - A TASTE FOR …
From atastefortravel.ca
WHAT TO SERVE WITH TAMALES (10 MEXICAN SIDES)
From insanelygoodrecipes.com
HOW TO MAKE TAMALES | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
GUATEMALAN FOOD – WHAT IS IT, HISTORY & 8 TRADITIONAL DISHES
From blog.amigofoods.com
TAMALE - WIKIPEDIA
From en.wikipedia.org
MAMA MARIA'S TAMALE-RICE CASSEROLE RECIPE FROM H-E-B
From heb.com
30 TRADITIONAL COSTA RICAN FOODS WITH EASY RECIPES (UPDATED …
From ourbigescape.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love