All these while, I knew there is such a glutinous rice roll but I have never tasted it before. I knew traditionally, it was prepared using pig intestines and I do not think I will attempt to try it since I did not know how to clean the pig intestines. Even if I know how to clean the intestine, I do not have confidence that I can get rid of the smell..
Since I have some sausage casings with me, i have decided to give it a try and bear with me, I still have a few more sausage casing recipes to be issued. Since some readers have already ordered from the internet because of my earlier posts, I think it is only fair that I will share a bit more recipes. Trust me, ordering from Taobao is very cheap and affordable and in fact you can share with your friends.
I have checked the internet, Taiwanese, Korean and Chaozhou all have these cuisines. Korean and some minority tribes in China are using pig blood and glutinous rice to stuff into the intestine. For Taiwan version, it is less complicated usually only have glutinous rice. But for Chaozhou version, the filling is very similar to the png kuih filling that have mushrooms and etc. At times, even Chinese preserved meat (腊肉） are also being used.
“糯米腸（臺灣話：秫米腸），或簡稱為米腸，是一種米類小吃，見於廣東潮汕地區、台灣、朝鮮半島等地，將調味後的糯米塞入洗淨後的豬大腸，成為攜帶方便的糯米腸。糯米腸隸屬於廣義的香腸，內餡以糯米為主。生的長糯米經過浸泡後調味，成為糯米內餡。之後再將糯米內餡灌入處理過的豬大腸中。潮汕的糯米腸會加入臘肉，先將豬大腸洗淨，並用鹽辟去異味，然後臘肉粒、香菇粒、蝦米、紅蔥頭等爆香，再加上五香粉與糯米混和，釀入大腸內，用繩或線紮緊兩端。烹調法有煮和蒸。煮是用煮豬肉的水把釀好的豬腸煮熟，切件上桌，淋上潮式甜醬油。蒸是把釀好的豬腸放入蒸笼，以中小火蒸35～40分鐘:.” (Source: https://zh.wikipedia.org/wiki/%E7%B3%AF%E7%B1%B3%E8%85%B8)
This recipe is using sausage casing and follow the Chaozhou style. If you like the rice peach or png kuih, it is likely that you will like this dish.
WHAT IS REQUIRED
Servings: About 8 rolls of 15 cm long each
- 150 grams of glutinous rice (washed and soaked for at least one hour but best soaked overnight)
- 50 grams of peanuts (washed and soaked for at least 2 hours, best to salt overnight)
- 170 grams or ml of water
- 5 dried mushrooms (soaked and sliced thinly)
- 3 cloves of shallots (sliced thinly)
- 2 sprigs of spring onion portion (chopped)
- 3 tablespoons of baby shrimps or dry shrimps (soaked)
- 1 teaspoon of chicken stock powder
- 1/2 tablespoons of fish sauce or light soya sauce
- 1/2 teaspoon of white pepper
- 3 tablespoons of cooking oil or lard
- 1 sausage casing of about 1 m long
- 1 homemade sausage injector *
- A few sewing needles
- Some cloth strings
* Cut the mineral water into two and retain the top part and use as a sausage injector. You may need to find a stick (such as rolling pin) that can push through the mineral water bottle’s opening.
STEPS OF PREPARATION
- Soak the glutinous rice for at least one hour and peanut for at least 2 hours. If you want to have softer texture, it is best to soak overnight. While buying peanuts from the shops, you can also enquired if there is any type that can cook faster .
- Steam the glutinous rice and peanut under high heat for at least 1/2 hour. Alternatively, you can cook the peanut and glutinous rice in a rice cooker if the rice cooker have a sticky rice/glutinous rice function.
- In a wok, put the oil and sauté the sliced shallots until aromatic and almost brown. Add in the sliced mushrooms, dried shrimps and white pepper. Stir fry for 1-2 minutes until the dried shrimps are aromatic. Add the glutinous rice and peanut, followed by chicken stock and fish sauce. Stir fry until well mixed. Off the heat and add the chopped spring onion . Stir until well mixed. Set aside.
- Soak the sausage casing in cold water for at least 10 minutes until soft. Wash and drain. Tie one end with a knot.
For the other open end of the sausage casing, attach it sausage injector opening. Push the sausage casing inwards as much as possible. If possible, push all the casing into the bottle connector until the knot is near the opening. If this is not possible, you can cut the casing into two and do this twice.
- Take some fillings and put it into the sausage injector, use a stick or hand (not advise unless you wear gloves) and push the fillings into the casing. If there are any air trapped inside the sausage, use a needle to lightly poke the hole to let the air escape. Push at tight as possible but shall not be overly forceful as the casing can break.
- Decide your desired length and use a string to tie the sausage. Check for any trapped air and poke the casing. Perform the same until all the fillings are stuffed.
- Steamed under medium heat for 10-15 minutes. Cooled completely before cut into pieces. Best served with your preferred chilli sauces.
I am happy with this taste. It taste exactly like png kuih without the crust. We have this as lunch and goes well with chilli sauce or Teochew sweet sauce. Keep this recipe if you do not have the casing or your casing is on the way or if you know how to clear the intestine, you can use the real intestine instead of the sausage casing. For raw intestine, you may need to steam for at least 25-30 minutes.
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