Best 5 8 Treasures Recipes
**8 Treasures Rice: A Culinary Journey Through Chinese Culture and Cuisine**
Embark on an unforgettable culinary voyage with 8 Treasures Rice, a captivating dish that embodies the essence of Chinese culture and gastronomy. Delight your senses with a harmonious medley of eight auspicious ingredients, each carefully selected for its symbolic meaning and culinary allure. This delectable dish, also known as "Ba Bao Fan," is a symphony of flavors and textures, a testament to the Chinese reverence for balance and harmony. Discover the culinary artistry behind this iconic dish as we delve into the diverse recipes presented in this article.
From the classic Cantonese-style 8 Treasures Rice, brimming with succulent shrimp, tender chicken, and an array of colorful vegetables, to the vegetarian interpretation that showcases the vibrant flavors of tofu, mushrooms, and lotus roots, each recipe offers a unique perspective on this beloved dish. Explore the distinctive regional variations, such as the comforting Hainanese version, known for its aromatic chicken broth and generous use of ginger, or the hearty Shandong rendition, featuring braised pork and a medley of dried seafood.
Immerse yourself in the rich cultural and historical context of 8 Treasures Rice. Learn about the symbolism associated with each ingredient, the significance of the number eight in Chinese culture, and the role this dish plays in traditional festivals and celebrations. Discover how this cherished dish has evolved over time, adapting to regional preferences and culinary innovations.
As you embark on this culinary adventure, you'll not only savor the exquisite flavors of 8 Treasures Rice but also gain a deeper appreciation for Chinese cuisine's depth and diversity. Let your taste buds dance with joy as you explore the myriad dimensions of this iconic dish, a true reflection of China's culinary heritage.
EIGHT-TREASURE GLUTINOUS RICE CAKE
This is a most special sweet, a classic from Shanghai that has come to be a festive dish throughout all of China, particularly in Nanjing and Suzhou. Historically the "8 treasures" included lotus seeds, almonds, red dates, sweet bean paste and pieces of preserved or candied fruit, over which a sugar syrup was poured at serving. It requires some effort to make and involves steaming rice twice, so it is rarely, if ever, a dish made in the home. It is, however, a wonder and satisfying dish to prepare.
Provided by Food Network
Categories dessert
Yield 10 or more servings
Number Of Ingredients 11
Steps:
- Cut all dried fruit, except the raisins, into 1/3-inch dice. Place all fruit, including the raisins, in a large bowl. Reserve.
- Wash the glutinous rice 4 times in room-temperature water and drain well. Place in a cake pan. Add 2 1/2 cups cold water to the rice. Place the cake pan in a steamer, cover, and steam for 30 to 40 minutes, until the rice is cooked. It will acquire a glaze and be translucent. Turn off the heat. Scoop out the rice, add to the bowl of fruit, and mix well to combine all ingredients thoroughly.
- Coat a steamproof bowl, 1 1/2-quart size, with 1 1/2 teaspoons of peanut oil, making certain the bowl in well coated. Coat the hands as well, so the glutinous rice may be handled. Pick up half of the rice-fruit mixture, coat it with the remainder of the peanut oil, and pack it into the bowl, pressing it to the sides. Place the red bean paste in the center of the rice mixture and spread it a bit. Place the remainder of rice on top and press down gently.
- Place the bowl in a steamer, cover, and steam for 45 minutes. Turn off the heat. Remove the bowl and allow to cool for about 5 minutes. Pass a blunt dinner knife around the edge of the rice to loosen it. Place a serving plate, inverted, on top of the bowl, and upend it. The cake should slip out easily. Its fruit-dotted texture will glisten.
- Use a large spoon to divide among individual bowls. Because of its texture, the steamed glutinous rice is virtually impossible to slice as one might a cake. Often a sugar syrup is poured over Eight-Treasure Glutinous Rice Cake when served. It is not at all necessary, because the various fruits, their sugars concentrated from drying, and the red bean paste are sufficiently sweet.
8 TREASURE STUFFED TURKEY WITH SHIRAZ-HONEY JUS
Steps:
- Preheat oven to 550 degrees (max). Rub oil on the skin and season the inside and outside with salt and pepper. Place in large roasting pan and roast in oven until brown, about 30 minutes. Meanwhile, in a rice cooker, wash rice until clear, fill water to Mt. Fuji, add scallops, sausage and cook. When fully cooked (45 minutes), break up scallops and spread rice out to cool. In a large wok coated with oil, stir fry onions, carrots, celery, ginger and garlic for 1 minute. Add shiitakes, lotus, bamboo shoots and water chestnuts, and stir-fry for 3 to 4 minutes. Add oysters and mix in. Set aside to cool. Mix with rice and check for seasoning.
- Turn oven down to 275 degrees. Pull turkey out and stuff with rice mixture. (There will be extra stuffing which should be heated separately in a covered dish.) Place turkey back in oven, cover loosely with foil to prevent burning, and roast 3 to 5 hours more 20 minutes per pound, until juices run clear and legs move around easily.
- For jus: Add shallots to pan and deglaze pan with wine. Add honey, stock and check for seasoning, reduce by 20 percent and reserve warm.
EIGHT TREASURE PORRIDGE DESSERT
A traditional Chinese dessert analogous to rice pudding. The eight treasures refers to the 8 different nutritious ingredients that go into it. It is traditionally eaten on Laba festival (December 8th on the lunar calendar). Ingredients can be easily substituted but just remember there should be 8 main ingredients (for namesake), and you should adjust the time at which the ingredient goes into the pot to ensure everything is cooked just right at the end. Other common ingredients include jujube, chestnuts, dried dates, dried longan meat, other dried fruits, peanuts, almonds, walnuts, melon-seed meat, pine nuts, lotus seeds, sesame seeds, kidney beans, black bean, and many others.
Provided by Shannon
Categories World Cuisine Recipes Asian Chinese
Time 5h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
- Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
- Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
- Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 35.8 g, Fat 0.6 g, Fiber 3.4 g, Protein 4.4 g, SaturatedFat 0.1 g, Sodium 7 mg, Sugar 9.7 g
EIGHT-TREASURE RICE PUDDING
Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.
Provided by Betty Fussell
Categories dessert
Time 2h10m
Yield Four to six servings
Number Of Ingredients 9
Steps:
- Rinse the rice under running water, drain it and put it in a saucepan with one cup of cold water. Bring the water to a boil, cover the pot, lower heat and cook over very low heat for 30 minutes. Remove from the heat, add the sugar and oil and mix well.
- Grease a three- to four-cup mold or heat-proof bowl with a little oil or shortening. Cut the fruit in thin slices and press them onto the bottom and sides of the bowl in a decorative pattern.
- Spoon half the rice over the fruit and press down to make an even layer. Spread on a layer of bean paste. Spread the remaining rice over the paste and pack down. (The rice can be refrigerated 3 or 4 days if needed).
- When ready to cook, place the mold, covered with a lid or foil, in the top of a steamer and steam the mixture for one hour.
- Make a sauce by combining the water and sugar in a saucepan. Dissolve the cornstarch in one tablespoon of water and add to the sugar water. Stir over low heat until the mixture thickens slightly. Stir in the lemon rind.
- Unmold the rice pudding onto a platter and pour the sauce over the top.
EIGHT TREASURES
Chinese. What else? Modified from www.chinesefooddiy.com. Servings depend on use. Note I am basing the 4 servings on 3 ounces tofu per person.
Provided by That is Dr House to
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Soak the dried mushrooms to soften. Save the strained soaking liquid for the seasoning step.
- Press the bean curd aka tofu. To do this. Wrap in cheese cloth or paper towels. Place on slant board and put a large heavy plate on top.
- Make sure you wash and dice the following: string beans, carrot, water chestnuts and red chili.
- Dice the Gluten and the tofu.
- Peel the garlic and shallot and chop finely.
- Mix together the seasoning in a bowl. Use water if you do not choose to use the mushroom soaking liquid aka mushroom water. It should be a scant 1/4 cup. That means it should not be on the 1/4 line.
- Boil the peanuts in boiling water for about 2 minutes. Cool. Peel and set aside.
- Heat the wok, add enough oil for deep-frying. When oil is hot, Add the peanuts and deep-fry on high heat until they are golden brown. Remove and set aside.
- Repeat with the gluten ball.
- Parboil the carrots and string beans for 1 minute. Drain.
- Wipe wok. Then heat adding fresh oil. When oil is hot add the garlic, shallot and hot bean paste. Then add all the other ingredients except for the peanuts. Stir-fry until they are cooked, then add the mirim and seasoning.
- Turn off the heat, mix in the peanuts, and serve.
- The original recipe called for 3 pieces of spicy tofu. The author did not define a piece. I took this to be a standard serving.
Nutrition Facts : Calories 170, Fat 5.6, SaturatedFat 0.8, Sodium 222.4, Carbohydrate 14.6, Fiber 2.7, Sugar 3.6, Protein 17.7
Tips:
- Prep Your Ingredients: Before you start cooking, measure and chop all of your ingredients. This will make the cooking process go much smoother.
- Use High-Quality Ingredients: The better the quality of your ingredients, the better your dish will taste. When possible, use fresh, organic, and local ingredients.
- Don't Overcrowd the Pan: When cooking meat, fish, or vegetables, don't overcrowd the pan. This will prevent the food from cooking evenly and will make it more likely to stick to the pan.
- Use a Non-Stick Pan: A non-stick pan is essential for cooking many of the dishes in this article. If you don't have a non-stick pan, you can use a regular pan and grease it well with oil or butter.
- Cook the Food Over Medium Heat: Most of the dishes in this article should be cooked over medium heat. This will help to prevent the food from burning and will allow it to cook evenly.
- Season the Food Well: Don't be afraid to season your food well. Salt, pepper, and garlic powder are all good basic seasonings that can be used on a variety of dishes.
- Garnish the Dish: Once your dish is cooked, garnish it with fresh herbs, vegetables, or a squeeze of lemon juice. This will add a pop of color and flavor to your dish.
Conclusion:
The 8 Treasures dish is a delicious and festive way to celebrate Chinese New Year. With its combination of eight different ingredients, each representing a different aspect of good fortune, this dish is sure to bring prosperity and happiness to your home. Whether you're a seasoned cook or a beginner, the recipes in this article will help you create a delicious and memorable 8 Treasures dish. So gather your ingredients, preheat your wok, and get ready to cook up a storm!
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