HCM cooking class fried rice with lotus leaf

[MasterchefTan]

Lotus fried rice in lotus leaf
C�m go�i la� sen

Ingredient - Serves 4
280 g, jasmine rice
Pre cooked rice, cool it down and keep it cold, ready for use.
300 g, deep fried tofu, deep fried and then diced
150 g, green pea or snow pea
150 g carrots, peeled, boiled and small diced (Brunoise)
150 g lotus seeds, pre-soaked, removed green shoots in the centre
(cooked gently for 20 minutes).
6 shallots, peeled, finely chopped
3 cloves garlic, finely chopped
1/2 bunch fresh coriander, finely chopped stems only
1 bunch spring onion, cut into � cm width
2 red chilies, deseeded and finely chopped
2 dried lotus leaves soften in boiling water

Seasoning
� teaspoon of salt
2 tablespoons of Soya sauce
� teaspoon ground white or black pepper. (The white pepper will be
nicer)

Method
� In a wok, heat 3 tablespoon cooking oil and then fried shallots and
garlic until fragrant
� Add all the ingredients (except the rice and spring onion), seasoning
with 1 tablespoon of soya sauce, a pinch of salt and pepper and then fry
for a few minutes.
� Add cooked rice, spring onion and then stir-fried for about 2 minutes.
Turn of fire.
� Spread out lotus leaf into a rice bowl filled with fried rice, pack it
thigh[*].
� Fold the two sides of the lotus leaves to the centre to a thigh[*]
package and then fold the two ends together, cover with cellophane.

Steam 3 minutes with a microwave. Flip on a plate and then cut a cross
with the tip of a knife, open each side like petals of a lotus. more
information please visit here: hochiminhcookingclass.com




--
MasterchefTan

[* moderator's note: "tight"? ]