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Chinese   -   Rice Loaf (Nor Mai Guen)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • 2 Cups Glutinous Rice -- cooked
  • 1 Tablespoon Dried Shrimp
  • 1 Teaspoon Peanut Oil
  • 1/2 Cup Chinese Bacon -- diced
  • 2 Large Chinese Sausages -- diced
  • 2 Tablespoons Oyster Sauce
  • 1 Teaspoon Sugar
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Five Spice Powder
  • 3 Medium Scallion -- finely chopped
  • 1/2 Teaspoon Salt
  • 1 Loaf Bread Dough
Directions Soak shrimp in hot water for 1/2 hour. Drain and dice. Line a 9 inch pan with foil and set aside. In wok, heat oil and stir fry shrimp for 1 minute. Add bacon and sausage, stir fry for 5 minutes. add rice and mix well. Lower heat and add oyster sauce, sugar, soy sauce and five spice powder. Stir well. Add scallions and salt. Mix well. Place mixture into foil lined pan. Press down hard. Press against one side of the pan to create a loaf about 9 inches long by 4 inches wide by 2 inches high. Allow to return to room temp. Cover with foil and refrigerate for 6 hours. Roll out half the dough into a 9x9 inch square. Cut filling in half lengthwise. Place half in the middle of the dough and trim dough to edges of the filling. Pick up the other 2 ends of the dough. Press one end down on the filling, overlap with other end and press down to seal. Repeat to make the other loaf. Place loaves on wax paper and steam for 20 minutes. Serve.
Serves 2
Time to Make 0:00

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