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8-Treasures-Lotus-Leaf-Rice_2

Auspicious 8 Treasures Lotus Leaf Rice

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INGREDIENTS

Ingredients:

  • 400 g Jasmine Sunwhite Fragrant Rice, washed and drained
  • 2 pcs lotus leaves
  • 60 g dried scallops, soaked overnight with liquid reserved
  • 60 g dried oysters, soaked overnight with liquid reserved
  • 120 g dried prawns, soaked until soft and roughly chopped
  • 180 g carrots, diced
  • 40 g dried shiitake mushrooms, soaked overnight with liquid reserved, sliced
  • 130 g fresh lotus seeds
  • 30 g goji berries
  • 40 g ginger, minced
  • 80 g garlic, minced
  • 9½ tbsp Angel Oyster Sauce
  • 3½ tbsp Angel Light Soy Sauce (Selected)
  • 1 tsp Angel Thick Caramel
  • 1000 ml liquid (reserved from scallops, oysters, and mushrooms)
  • 2 tbsp cooking oil
  • 2 tbsp sesame oil

Garnish:

  • 100 g toasted cashew nuts
  • 2 sprigs spring onions, thinly sliced
INSTRUCTIONS
  1. Soak lotus leaves in hot water for 30 minutes, drain and set aside.
  2. Heat up cooking oil and sesame oil in a wok, add in ginger, garlic. and dried prawns. Stir-fry until fragrant.
  3. Add in Jasmine Sunwhite Fragrant Rice and stir-fry for 5-6 minutes. Add in carrots, mushrooms, lotus seeds and stir well, followed by scallops and dried oysters, stir-fry for another 1 minute.
  4. Add in 250 ml liquid and stir-fry until all liquid is absorbed. Repeat until all liquid is used up. Top up with water if insufficient.
  5. Add in Angel Oyster Sauce, Angel Light Soy Sauce (Selected) and Angel Thick Caramel. Stir well and remove from heat.
  6. To plate, brush each layer of lotus leaves with oil and place them atop one another in a large bowl. Toss in the rice and goji berries by then fold over neatly and steam for 30 minutes.
  7. To serve, tip the lotus leaf rice to a plate, slit the top and garnish with cashew nuts and spring onions.
Angel-Light-Soy-Sauce-(Selected)-500ml-(Cap-Seal)

Angel Light Soy Sauce (Selected)

angel oyster sauce

Angel Oyster Sauce

Angel-Thick-Caramel-500ml-(Cap-Seal)

Angel Thick Caramel