Sunday, December 28, 2014

Sticky Rice Balls Soup-Haka Style 客家鹹湯圓

-sticky rice balls - (add whatever amount you want to eat)
-Sliced pork - (1 lb marinated with soy sauce and 1 tsp of corn starch for 15 mins)
-Shallot - two (chop into small pieces)
-Dried sea shrimps - 2 teaspoons
-Dried mushrooms soaked in water and cut them into slices - (around 10)
-Chives (chop them into 2 inches length)
-Celery (Chop them into small pieces)
-cilantro=Chinese parsley (separate the leaves and roots. Chop the roots into small pieces)
-white pepper powder
-sesame oil

1.     Heat the pan, cook olive oil with shallot. When Shallots turn golden colour, take it out. Drain the oil into a different bowl. Use the same oil to cook pork. When the pork is cooked, take it out.
2.      Add more of the shallot oil into the pain. Cook mushrooms, dried shrimps, carrots and roots of Chinese parsley.  
3.     Fill a half a pot with water.  When it’s boiling add the golden shallot, pork, mushrooms, and carrots in there. Cook them with high heat. 
4.      Boil a pot of water. When it starts to boil, add sticky rice balls. When they float, transfer them to the pot with the pork. Add chives, parsley leaves and celery. Add chicken stock powder, white pepper powder and sesame oil to taste.