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Posts Tagged ‘Glutinous rice’

Checking out the stuff we bought at the Korean market over the weekend. First off, the wild sweet rice.

Wild Sweet Rice

This is what the grains looked like out of the package. I washed and steamed it.

Steamed Wild Sweet Rice

The rice has a slightly sweet taste. Maybe that’s why it’s called sweet rice (duh!). In keeping with the theme, I opened a can of prepared soybeans with chestnuts (see similar post back in June 2011 here).

Prepared Black Soybeans with Chestnuts

Ingredients include (besides the black soybeans and chestnuts) sugar, seaweed, salt, and MSG. I guess I was channeling Darth Vader or something. ;)

Turns out, the “sesame” leaves I bought were actually perilla leaves. No wonder they tasted similar.

Sesame or Perilla Leaf

The Cat ate them with her zhou (aka jook or congee). I used them as greens for a fried SPAM sandwich.

Fried SPAM with "Sesame" Leaves Sandwich

The leaves had a definite herby, minty taste. Very pleasant.

Even though the leaves turned out to be something else, I wouldn’t mind buying these again. Both The Cat and The Mouse enjoyed the leaves.

Enjoy. Eat well.

The Mouse

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Bought a little bit of “forbidden” black rice from the health food market the other day.

Forbidden Black Rice

Back in the day, the rice was supposed to be reserved for royalty, taking black rice without permission could result in deathly consequences (glad I don’t live in those times).

Made of bowl of zhou (aka jook, congee) for The Cat.

Forbidden Black Rice Zhou

The Cat’s zhou is usually made with sweet rice (aka mochi or glutinous rice), the zhou made with the black rice was not as sticky as the zhou made with the sweet rice. She liked it anyway.

For me, I steamed a bowl,

Steamed Black Rice

added the rest of the bacon “jam”,

Black Rice and Bacon "Jam"

you’re probably know where I’m going with this …

Steamed Black Rice, Bacon "Jam", and a Fried Egg

Yup, added a fried egg for a one-bowl meal. I could’ve had a bit more bacon “jam”, but it was still very good. The socks came off, slowly. The socks would’ve come off quicker if there were more “jam”. Oh well, next time. :)

Hope everyone has a nice hoppy day tomorrow.

Enjoy. Eat well.

The Mouse

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Sticky Purple Rice

Our local shopping mall sponsors a farmers’ market every Wednesday afternoon. Went to check it out yesterday. Sorry, didn’t have my camera with me, my bad.

One of the vendors was selling steamed purple rice for one dollar each.

The vendor said besides the purple rice, coconut milk and sugar were added.

Purple Sticky Rice, Unwrapped

I liked it, kind of reminded me of zhong zi (which I’ve posted about before). I’ve seen the farmers’ market sign up for a while but this was the first time for me. Next time I go back I’ll be sure to take my camera.

Enjoy.

The Mouse

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Zhong Zi, Revisited

Back in July, I posted about zhong zi, the Chinese steamed glutinous rice packages (see 9 July 2010 post). At that time, I didn’t have pictures for “plain” zhong zi. I do now. I’ve always known this as “plain” zhong zi but the Wikipedia article calls it jianshui zong. The rice is treated with lye water (aqueous sodium carbonate), giving them their distinctive yellow color (information from Wikipedia). This a picture of the wrapped zhong zi.

Wrapped Zhong Zi

In comparison to the zhong zi with filling, this “plain” zhong zi is “rectangle” shaped instead of “triangle” shaped. Here’s the zhong zi after its been disrobed.

Zhong Zi, Disrobed

The rice has a yellow color from the treatment with lye water. Here’s the dissected view.

Zhong Zi, Dissected

The rice in the middle is colored red from the piece of stem/stick that placed in the zhong zi (upper left of the zhong zi). I’ve asked what the coloring is for years and I’ve still not found the answer.

Growing up, I always choose the “plain” zhong zi over the filled ones. I used to (and still do) eat it with a sprinkling of sugar. The Mouse has a sweet tooth.

Here’s the Wikipedia article (if you missed it the first time): http://en.wikipedia.org/wiki/Zongzi.

Enjoy.

The Mouse

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Zhong Zi

The Cat loves to eat zhong zi.  Zhong zi is sticky rice packets, filled with savory or sweet ingredients, and steamed in leaves or bamboo.  The sticky rice can also be plain.  A better explanation is here: http://en.wikipedia.org/wiki/Zongzi.

A recipe can be found here: http://eula.wordpress.com/2010/06/18/zong-zi-or-chinese-rice-dumplings/.

Zhong Zi

The Cat likes the savory ones usually filled with salted pork, beans, and a salted duck egg.  I grew up eating plain ones that I dipped in sugar.  We usually buy our zhong zi at Chinatown.  Because we seldom go to Chinatown, we buy extra and throw them in the freezer for future cravings.  Each zhong zi is pretty substantial.  The Cat usually makes two meals out of one zhong zi.

Zhong Zi Unwrapped

Zhong Zi, Interior

At a restaurant in Shanghai (the same one that hosted former President Clinton), they make mini zhong zi, just enough for two bites.

Mini Zhong Zi

It took longer to unwrap these little packages than to eat them.  They did not contain very many ingredients, I think there only the sticky rice and bits of pork, but they were delicious.

Mini Zhong Zi, Naked

At our local Japanese membership warehouse store, they were selling their Japanese/local version of zhong zi.  These were filled with Chinese style barbecue pork similar to the filling in baked manapua.

Zhong Zi, Japanese Style

Zhong Zi with Chinese Style Barbecue Pork

The Cat like the variation but preferred the Chinese ones with the salted duck egg (The Cat likes salted duck eggs and Chinese preserved eggs (thousand-year eggs)).

Have a good weekend.

The Mouse

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