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chinese sausage ×

Dinner

1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2 Preheat the oven to 300 degrees F (150 degrees C).
3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5 Increase oven temperature to 350 degrees F (175 degrees C).
6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10 Bake in the preheated oven until heated through, about 15 minutes.

By Tao,RN

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Snack American

4.2

1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5 Steam buns until puffed up, about 30 minutes.

By capri3p

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Dinner Asian

5.0

1 Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly.
2 When the rice is almost finished soaking, soak shrimp, scallops, and mushrooms in three separate bowls of water until softened, about 15 minutes. Drain shrimp and scallops. Drain mushrooms and reserve mushroom water. Chop shrimp, scallops, and mushrooms into small pieces.
3 Heat olive oil in a large skillet over medium heat. Pour in eggs and swirl the skillet to spread into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes.
4 Transfer eggs to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons.
5 Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add shrimp, scallops, and mushrooms; cook for 3 to 5 minutes, then transfer to a bowl.
6 Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water and stir constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes.
7 Season rice with both soy sauces and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.

By hello angie

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