Vegan - Lotus-wrapped Savory Rice Packs - 'Chinese Tamales'

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<mx2 source= " MasterCook 6.0 " date= " October 10, 2001 " >

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Lotus-wrapped Savory Rice Packs - & apos;Chinese Tamales & apos;

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<RcpE name= " Lotus-wrapped Savory Rice Packs - & apos;Chinese Tamales & apos; "

author= " Bryanna Clark Grogan " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lotus-wrapped Savory Rice Packs - 'Chinese Tamales'

 

Recipe By :Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories : Appetizer Entree

Grains Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups raw glutinous (sticky) white rice -- soaked from one to

eight hours in

2 1/4 cups cold water

FILLING:

2 10-ounce cans vegetarian roast duck (braised gluten

— mun chai’ya)

or 2 cups chopped homemade seitan

10 medium-sized dried chinese mushrooms or

shiltakes -- soaked, stemmed, and chopped (10-12)

1 medium carrot -- scrubbed and diced

2 tablespoons chopped vegetarian ham or veggie canadian

back bacon

1 tablespoon dry sherry or chinese rice wine

1 tablespoon light soy or soy-free sauce

1/2 tablespoon fresh ginger -- minced

1/2 tablespoon fresh garlic -- minced

1 teaspoon toasted sesame oil

RICE FLAVORING:

2 tablespoons light soy sauce or soy-free sauce

1 tablespoon dry sherry or chinese rice wine

1 tablespoon toasted sesame oil

1/2 teaspoon salt

 

Have ready: 3 lotus leaves, soaked for one hour in hot water, then drained,

wiped dry, and cut in half. White string or twine toasted sesame oil for

brushing the leaves.

 

Bring the rice and soaking water to a boil in a medium-sized, heavy-bottomed pot

with a tight lid. Reduce heat to low and cook for 35 minutes. Set aside.

 

If using canned vegetarian roast duck, remove it to a colander and rinse well.

Chop the vegetarian roast duck or seitan nto small chunks. In a large wok or

heavy skillet, stir-fry all of the Filling ingreiients over high heat until they

are well mixed and fragrant. Remove from heat. Add the cooked rice and the Rice

Flavorngs and mix well.

 

Brush the insides of the lotus leaf ialves with toasted sesame oil. Pile one

sixth of the filling in the middle of each eaf and press it together well. Fold

in the edges of the leaf to make a tight package.

 

Tie each package with white string or wine, as you would a package. Place the

packages on an oiled steam basket and steam for 15 minutes over plenty of

boiling water. Remove the string or twine before serving the packages. Chinese

Tamales are good hot or at room temperature. Note: If allergic to soy, use

homemade seitan flavored with Soy-Free Sauce (page 18) instead of the vegetarian

roast duck.

 

Author's notes: This is wonderful snack or celebration food, and very easy to

prepare. Glutinous or “sticky” rice (which, by the way, does not contain gluten)

is considered by the Chinese to be nourishing for elder people, convalescents,

and women after childbirth. This delicious, sticky rice can be found in any

Asian grocery store and many large supermarkets where there is a sizeable Asian

population.

 

I particularly like the flavor of the vegetarian " roast duck-style " braised

gluten (seitan), which you can find in cans in Asian grocery stores. However, if

you can’t find that style, and if you don’t wish to use homemade, feel free to

use any other style of canned Chinese braised gluten.

 

The dried lotus leaves lend a particular flavor and aroma to these savory

packages. It is often suggested that aluminum foil or cooking parchment be used

instead, but I think it’s worth your while to find lotus leaves. They are cheap,

store for ages, and are easy to find in Asian grocery stores.

 

Cuisine:

" Chinese "

Source:

" Authentic Chinese Cuisine for the Contemporary Kitchen "

S(Formatted by):

" Nancy Braswell, Oct-03-2001 "

Copyright:

" The Book Publishing Co., 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 627 Calories; 10g Fat (14.2% calories

from fat); 85g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

903mg Sodium. Exchanges: 3 Grain(Starch); 11 Lean Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : Author's note - One of my fondest memories from meateating days is

eating savory lotus-leaf " tamales " as we shopped the crowded Sunday streets of

Vancouver’s Chinatown for vegetables and Asian specialties. When I became a

vegetarian, I vowed to produce a meatless version that brought back those

memories. If I’d only known how easy it would be, I would have done it years

ago!

Uploader's note: For a gluten-free version, you could substitute the Buddha’s

'Roast Duck' (posted separately) for the braised gluten. -N.B.

Nutr. Assoc. : 1257 0 0 26388 0 932 0 26388 1363 1396 0 0 1396 0 1396 1363

1356 0

 

]]>

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<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizer

</CatT>

<CatT>

Entree

</CatT>

<CatT>

Grains

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " raw glutinous (sticky) white rice " unit= " cups " qty= " 1 1/2 " >

<IPrp>

soaked from one to eight hours in

</IPrp>

<INtI>

1257

</INtI>

</IngR>

<IngR name= " cold water " unit= " cups " qty= " 2 1/4 " ></IngR>

<IngR name= " FILLING: " code= " S " ></IngR>

<IngR name= " vegetarian roast duck (braised gluten— mun chai’ya) " unit= " 10-ounce

cans " qty= " 2 " >

<INtI>

26388

</INtI>

</IngR>

<IngR name= " or 2 cups chopped homemade seitan " code= " T " ></IngR>

<IngR name= " medium-sized dried chinese mushrooms or shiltakes " qty= " 10 " >

<IPrp>

soaked, stemmed, and chopped (10-12)

</IPrp>

<INtI>

932

</INtI>

</IngR>

<IngR name= " carrot " unit= " medium " qty= " 1 " >

<IPrp>

scrubbed and diced

</IPrp>

</IngR>

<IngR name= " chopped vegetarian ham or veggie canadian back bacon "

unit= " tablespoons " qty= " 2 " >

<INtI>

26388

</INtI>

</IngR>

<IngR name= " dry sherry or chinese rice wine " unit= " tablespoon " qty= " 1 " >

<INtI>

1363

</INtI>

</IngR>

<IngR name= " light soy or soy-free sauce " unit= " tablespoon " qty= " 1 " >

<INtI>

1396

</INtI>

</IngR>

<IngR name= " fresh ginger " unit= " tablespoon " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " fresh garlic " unit= " tablespoon " qty= " 1/2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " toasted sesame oil " unit= " teaspoon " qty= " 1 " >

<INtI>

1396

</INtI>

</IngR>

<IngR name= " RICE FLAVORING: " code= " S " ></IngR>

<IngR name= " light soy sauce or soy-free sauce " unit= " tablespoons " qty= " 2 " >

<INtI>

1396

</INtI>

</IngR>

<IngR name= " dry sherry or chinese rice wine " unit= " tablespoon " qty= " 1 " >

<INtI>

1363

</INtI>

</IngR>

<IngR name= " toasted sesame oil " unit= " tablespoon " qty= " 1 " >

<INtI>

1356

</INtI>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

Have ready: 3 lotus leaves, soaked for one hour in hot water, then drained,

wiped dry, and cut in half. White string or twine toasted sesame oil for

brushing the leaves.

</DirT>

<DirT>

Bring the rice and soaking water to a boil in a medium-sized, heavy-bottomed pot

with a tight lid. Reduce heat to low and cook for 35 minutes. Set aside.

</DirT>

<DirT>

If using canned vegetarian roast duck, remove it to a colander and rinse well.

Chop the vegetarian roast duck or seitan nto small chunks. In a large wok or

heavy skillet, stir-fry all of the Filling ingreiients over high heat until they

are well mixed and fragrant. Remove from heat. Add the cooked rice and the Rice

Flavorngs and mix well.

</DirT>

<DirT>

Brush the insides of the lotus leaf ialves with toasted sesame oil. Pile one

sixth of the filling in the middle of each eaf and press it together well. Fold

in the edges of the leaf to make a tight package.

</DirT>

<DirT>

Tie each package with white string or wine, as you would a package. Place the

packages on an oiled steam basket and steam for 15 minutes over plenty of

boiling water. Remove the string or twine before serving the packages. Chinese

Tamales are good hot or at room temperature. Note: If allergic to soy, use

homemade seitan flavored with Soy-Free Sauce (page 18) instead of the vegetarian

roast duck.

</DirT>

<DirT>

Author & apos;s notes: This is wonderful snack or celebration food, and very easy

to prepare. Glutinous or “sticky” rice (which, by the way, does not contain

gluten) is considered by the Chinese to be nourishing for elder people,

convalescents, and women after childbirth. This delicious, sticky rice can be

found in any Asian grocery store and many large supermarkets where there is a

sizeable Asian population.

</DirT>

<DirT>

I particularly like the flavor of the vegetarian & quot;roast duck-style & quot;

braised gluten (seitan), which you can find in cans in Asian grocery stores.

However, if you can’t find that style, and if you don’t wish to use homemade,

feel free to use any other style of canned Chinese braised gluten.

</DirT>

<DirT>

The dried lotus leaves lend a particular flavor and aroma to these savory

packages. It is often suggested that aluminum foil or cooking parchment be used

instead, but I think it’s worth your while to find lotus leaves. They are cheap,

store for ages, and are easy to find in Asian grocery stores.

</DirT>

</DirS>

<Natn>

Chinese

</Natn>

<Srce>

Authentic Chinese Cuisine for the Contemporary Kitchen

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Oct-03-2001 " />

<CpyR>

The Book Publishing Co., 2000

</CpyR>

<Note>

Author & apos;s note - One of my fondest memories from meateating days is eating

savory lotus-leaf & quot;tamales & quot; as we shopped the crowded Sunday streets

of Vancouver’s Chinatown for vegetables and Asian specialties. When I became a

vegetarian, I vowed to produce a meatless version that brought back those

memories. If I’d only known how easy it would be, I would have done it years

ago! & #013; & #010;Uploader & apos;s note: For a gluten-free version, you could

substitute the Buddha’s & apos;Roast Duck & apos; (posted separately) for the

braised gluten. -N.B.

</Note>

</RcpE></mx2>