Glutinous rice is used very popularly in Vietnamese cooking. In festive events, dishes made from glutinous rice are indispensable. There are a large variety of glutinous rice dishes in Vietnam, most of them are inexpensive. Glutinous rice foods are all-time favorite choice for breakfast as well. Adults and children all like them a lot. Having just a small bowl of glutious rice for early breakfast can keep your stomach full and your mind awake until noon without feeling any fatigue.
This is just one of many kinds of glutinuous rice dishes made with dried pork sausage – or lap cheong in Cantonese. Lap cheong is a Chinese specialty, but now it is used in quite a number of Vietnamese food. In Vietnam, there are some varieties of this sole dish. This time I made the simplest one of all.
Ingredients (serves 2-3)
- 1/2 cup glutinous rice
- 1 tsp meat cooking granules
- 2 short sausages
- 3 shallots, sliced
- 1 tbs vegetable oil
- 1/4 cup peanuts
Cooking:
- Soak the glutinous rice in water for 5-6 hours or overnight.
- Slice the lap cheong diagonally into thin slides.
- Rinse the rice well, drain and mix with the cooking granules. Pour the rice into a steamer filled generously with water. Arrange the sliced lap cheong to cover the rice. Steam the rice at medium-high heat for about 20-30 minutes until the rice is very tender and sticky.
- Heat the oil in a small frying pan or saucepan, fry the shallots until they are brown and crispy.
- Toast the peanuts with a frying pan until fragrant and golden, remove the skins and crush the peanuts coarsly.
- Serve the sticky rice and lap cheong with fried shallots and coarse peanuts.
peachkins on Tue, 28th Jul 2009 7:57 am
I love dried pork sausages!!
Alex F. on Tue, 28th Jul 2009 7:58 am
Wow, I love the simple approach you took when putting together this recipe. It looks immaculate and delicious!
What kind of sausage did you use in this recipe? Personally I’m a big fan of Johnsonville sausages, do you ever use them in your cooking? I think they’re some of the best quality ones on the market.
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Kokotaru on Tue, 28th Jul 2009 6:05 pm
@peachkins: I am not a big fan of this sausage but sometimes I also want to change the appetite a bit, though this dish is the most simplest of all.
@Alex: thanks for the information.
James on Wed, 29th Jul 2009 1:13 am
Wow this is something I have to try.