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More Worth It Lasagna: Hong Kong Mushroom and Family Rice Pastry - Walla! Food

2022-03-14T06:29:49.309Z


A recipe for a family pastry that combines East and West - stir-fried rice and mushrooms with Chinese seasoning, baked in tomato sauce and creamed with lots of mozzarella. Pleasure with every bite. Enter >>


More worth it than a lasagna: a mushroom and family rice pastry from Hong Kong

A recipe for a family pastry that combines East and West - stir-fried rice and mushrooms with Chinese seasoning, baked in tomato sauce and creamed with lots of mozzarella.

Pleasure with every bite

Dikla Hayun, in collaboration with Sugat

14/03/2022

Monday, 14 March 2022, 08:10 Updated: 08:16

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Mushroom pastry and nougat rice (Photo: Nimrod Saunders, Styling: Yael Magen)

A period of living in the Far East and learning about the various local cuisines, led

Dikla Hayun

to start a cooking blog called Bending Sticks, in which she shares recipes for local dishes from China, Taiwan, Hong Kong, Japan and even Korea.

After teaching us to make a Japanese burger, Takikumi Gohan - a meal of rice with salmon in one pot and also a basic recipe for proper sushi, she moves to Hong Kong with a corrupt pastry that combines East and West.



The family pastry, which has motifs reminiscent of lasagna from Italian cuisine, is made from stir-fried rice and mushrooms with Chinese seasoning, baked in tomato sauce and creamed with lots of mozzarella.



"It's a classic dish served in local cafes (cha chaan teng), which got their influence from the English who ruled Hong Kong. The dish is usually prepared with meat (chicken or pork ribs), but I made the vegetarian version and used the king of the forest mushrooms whose texture bites. And they are an excellent substitute for meat. "

More on Walla!

Food

Takikumi Gohan: A Japanese-style meal of rice with salmon in one pot

In collaboration with Sugat

Mushroom pastry and Hong Kong rice

Recipe By: Dikla Hayun

  • 40 minutes of work

  • 70 minutes total

  • Medium difficulty

  • Rectangular pattern 20X30 cm

  • Asian

  • vegetarian

  • Recipes for Shavuot

  • fur

  • Pastries

  • Rice

  • Dinner

  • kosher

Hong Kong Mushroom and Rice Pastry (Photo: Nimrod Saunders, Styling: Yael Magen)

Ingredients

  • For the rice layer:

    • 6 cups cold cooked white rice (prepared from 3 cups dry jasmine rice)

    • 6 scrambled eggs

    • 3 cloves crushed garlic

    • 1 teaspoon salt

    • ½ as a white pepper

    • 4 tablespoons oil

  • For the tomato sauce:

    • ½ Onion cut into strips

    • 5-6 thinly sliced ​​champignon mushrooms (100 g)

    • 2 cloves chopped garlic

    • 2 diced tomatoes

    • 3 as a tomato paste

    • ¾ A teaspoon of salt

    • 3 teaspoons sugar

    • ½ Buckwheat

    • 2 teaspoons cornflour mixed in 4 tablespoons water

    • 3 tablespoons oil

  • For the mushroom layer:

    • 200 grams of King of the Forest mushrooms (about 3 large or 4 medium)

    • 2 scrambled eggs

    • 3 cloves crushed garlic

    • 2 cm of grated ginger root

    • 1 tablespoon rice (Chinese cooking wine)

    • 2 tablespoons soy

    • 4 tablespoons cornflour

    • Flour for flour

    • Frying oil

  • For creaming:

    • 250 g grated mozzarella

  • For the conversion table, click here>

Preparation

How to make Hong Kong mushroom and rice pastry?

  • 1

    Prepare the rice:

    Heat two tablespoons of oil in a wok over medium-high heat.

    Add the beaten eggs and fry while stirring gently until a light scramble is formed, remove to a plate and set aside.

  • 2 Add 2 tablespoons oil to the wok, lightly fry the crushed garlic and add the cooked rice, season with salt and white pepper and stir for about a minute.

    Return the egg and mix together until the egg is evenly distributed in the rice.

    Turn off the heat and set aside.

  • 3

    Prepare the sauce:

    Heat 3 tablespoons oil in a deep pan, fry the onion and garlic until the onion softens.

    Add the mushrooms and fry for a minute.

    Add tomatoes, water, tomato paste, salt and sugar, cook for a few minutes until the tomatoes soften.

    Mix a little of the cornflour mixture and water and add to the pan.

    Cook while stirring for about half a minute until the sauce thickens.

    Turn off the heat and set aside.

  • 4

    Prepare the mushrooms:

    In a bowl, beat 2 eggs, garlic, ginger, cooking wine and soy sauce.

    Add cornflour and mix well to a uniform batter.

    Slice the king of the forest mushrooms lengthwise into half-cm-thick slices. Put flour in a flat plate, flour the mushroom slices on both sides and shake off excess.

  • 5 Heat oil 1 cm high in a pan over medium heat, dip the floured mushrooms in the egg batter and fry on both sides until browned. Remove to a plate and cut into pieces about 3 cm wide.

  • 6

    Assemble the pastry:

    Preheat the oven to 180 degrees and meanwhile assemble the pastry.

    In a heatproof pan, place the rice in an even layer and fasten.

    Arrange the fried mushrooms on the rice, pour over the sauce evenly and generously sprinkle with the grated mozzarella.

  • 7 Place the pan in the oven and bake for 20-30 minutes until the pastry is browned and the cheese is bubbling.

    Serve immediately.

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Tags

  • recipe

  • Rice

  • pastry

  • mushrooms

  • tomato sauce

  • Asian food

Source: walla

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