Category : International Cuisine
Author : Gina
Hits : 3139
Date : 20/11/2004
55 MINUTES25 minutes to make30 minutes to steam 1/2 cup white glutinous rice1/2 cup black glutinous rice (see note)2 teaspoons salt1 1/4 cups ground beef, about 10 ounces6 ounces fresh shiitake mushrooms, finely chopped, about 1 cup6 shallots or 1 small onion, finely chopped2 garlic cloves, crushed2 inches fresh ginger, peeled and grated1 egg, beaten1/4 cup mushroom soy sauce or oyster saucePlum sauce, recipe follows, optional
Put the white and black rice in two separate saucepans, add 1/2 cup water and 1 teaspoon salt to each and bring to a boil.Drain immediately and rinse well.Put beef in a bowl, add mushrooms, shallots or onion, garlic, ginger, beaten egg and soy or oyster sauce and mix well.Make 32 balls of mixture, about 1 tablespoon each, rolling with wet hands.Mix the black and white rice together, then roll the meatballs in the rice so they are well coated.Line a steamer with parchment paper and arrange the pearl balls about 1 inch apart.Steam for 30 minutes or until the rice is cooked.Serve alone or with plum sauce.Makes 32.Note: If black rice is unavailable, use the equivalent amount of white rice.Per serving (without Plum Sauce): 44 calories; 1 g fat (0.5 g saturated fat; 20 percent calories from fat); 5 g carbohydrates; 12 mg cholesterol; 80 mg sodium; 2 g protein; 0.2 g fiber.
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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