For as long as I can remember, Tang Yuen or Glutinous Rice Balls are normally cooked and served on 22nd December every year, which is the Winter Solstice Festival or Dongzhi, and is only served in sweetened syrup. Today, we get to cook it as and when we feel like having it as dessert or snacks. This unique recipe from 'No-Frills Recipes' push me a step further to try it out as it is not the usual sweet tang yuen which I know of, but a savoury dish instead. I cannot imagine how it will taste until I give it a try and get the final verdict from my taste buds.... YUMMY!
Ingredients: (Serves: 1)
2 tbsp minced pork
2 dried mushrooms (soaked and diced)
1 tbsp dried shrimps (soaked)
3 pip garlic (peeled and chopped)
2 sprigs spring onion (chopped)
Sesame oil (drizzle) - not in the picture
1 1/2 tbsp cooking oil - not in picture
Some water (to sprinkle)
Tang Yuen
- mix sifted glutinous rice flour with water until you get a consistency of your choice.
- since it's for frying, I add less water to come up with a more solid dough and even after stir-frying it still maintain its round shape.
- roll into your desired sizes and set aside.
Seasoning for minced pork:
1/2 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp chicken stock granules
Dash of grounded white pepper
Methods:
- In a heated wok, saute garlic until fragrant, add dried shrimps and mushrooms and toss well.
- Add in seasoned minced pork, stir to mix, sprinkle some water and stir-fry till cooked. Taste for correct seasoning, adding some salt if necessary.
- At the same time, cook Tang Yuen in boiling water until it floats to the surface.
- Strain and add to (2). Give it a good stir to ensure they are well coated.
- Sprinkle spring onions over, stir to mix, drizzle sesame oil, give it a final mix, remove from heat and serve!
Notes: The amount of ingredients for stir-frying the tang yuen depends much on your own preference. Increase the amount if you are cooking a bigger portion. For my case, I am cooking only one portion just for myself.
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