Monday, December 21, 2020

【客家咸汤圆】Hakka Savory Glutinous Rice Balls Soup



It is the week leading to Christmas, 2020 is finally coming to an end. I am truly wishing that with the New Year coming, we will also celebrate the end of this very eventful year and welcoming a peaceful year of 2021 full of joy and health.

It is Winter Solstice today, so I decided to write this savory glutinous rice balls soup to wish everyone a happy Winter Solstice.


1 杯 糯米粉
1/2 杯 温水
1/2 小勺 红糟 或 几滴 红色素

1 大勺 虾米 
2 朵 香菇 (泡开切丝)
一小块 里脊肉/瘦肉 (切丝,加一点酱油、食盐、蚝油、料酒、麻油和芡粉腌制10分钟)
3-4 杯 水/高汤
一只 红葱头 切圈
一点 鱼露/食盐
一点 胡椒粉

蒜酥 和 蒜油


For glutinous rice balls:
1 Cup of Glutinous rice flour 
1/2 Cup of warm water
1/2 tsp of  Ang Chow or few drops of red food coloring

For the Soup:
1 tbsp. of dried shrimp
2 Dried Mushrooms (Soaked and slice)
Small piece of tender loin (Sliced/or shredded)
3-4 Cups of water/ stock
1 Shallot Sliced
1 bunch of Garland Chrysanthemum or spinach 
A little Fish sauce or salt
A pinch of white pepper powder

Fried Minced Garlic plus oil

1. 把糯米粉和温水和成一个软粉团后把粉团分成两半。在一半的粉团里加入半勺的红糟揉成粉红色的粉团。

2. 把粉团分成小份揉成小丸子,也可以两色混合做成混色的。

3. 用一口小锅煮滚半锅水把汤圆入锅煮至浮在水面就熟了,捞出泡入冰水里冰镇,这样做出来的汤圆更Q弹好吃。

1. Knead the glutinous rice flour with warm water to form a soft dough, cover with clean cloth.

2. Divide the dough in half, add half tsp of Ang Chow or red coloring to one of the portion and knead into pink/red color dough. divide the dough into small portions and roll into small balls to the size of your liking.

3. Bring a half pot of water to rolling boil, drop the rice balls into the water and cook for 3-5 minutes or until the rice balls started floating on water. 

4. Take the rice balls out and soaked into ice water.

4. 把虾米用热水泡软、肉切丝,加一点酱油、食盐、蚝油、料酒、麻油和芡粉腌制10分钟。葱切丝,香菇泡软切丝,茼蒿洗净切段,备用。

5. 红葱头切丝,锅里热上一大勺食油把红葱头爆香。另外把3-4只蒜头切碎,炸香成为蒜酥。

6. 加入虾米和香菇丝炒香,把肉丝加入煸炒变色,加入3-4 杯水或高汤煮滚。加入鱼露、食盐和胡椒粉调味,加入茼蒿煮至断生即可。

7. 把汤圆放到碗里,加入滚热的汤和料,上面放上一小勺蒜酥和油。开吃。

5. Soak the dried shrimps in hot water for 5 mins. Soak and sliced the dried mushrooms. Clean and cut the scallion and green vegetable.

6. Shred the tenderloin and marinate for 10 minutes with some soy sauce, salt, oyster sauce, cooking wine, sesame oil and about 1 tsp of corn starch.

7. Heat 1 tbsp of oil in a cooking wok,  fry the shallot rings until fragrant. You can also fry the minced garlic at this time until golden in color.

8.  Together with the fried shallot, add the dried shrimps and sliced mushrooms, stir fry for 2 minutes, add the tenderloin and cook until the meat changes color.

9. Add 3-4 cups of water and stock and bring to boil, season with salt or fish sauce. Add the greens and cook for 1-2 minutes.

10. Place about 20 glutinous rice balls in a bowl, add the hot soup and ingredients, sprinkle some white pepper powder and 1 tsp of fried garlic and oil. Serve hot.

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