8 Treasures Recipes

EIGHT TREASURE CONGEE

Steps:

• In a medium bowl, combine the black rice, mung beans, and red beans. Cover them with enough water to double the volume in the bowl and soak everything for a minimum of 8 hours to properly rehydrate. (See the Prep Tip on page 71 if you want to make the ingredient more nutritious.) At the same time, in a small bowl, soak the glutinous rice in at least 1⁄2 cup of water for 4 to 12 hours.
• Drain the two bowls of rice and beans and transfer everything to a large pot.
• Add 10 cups of water, the lotus seeds, taro, walnuts, and raisins to the pot. Bring everything to a boil over high heat. Reduce the heat to medium-low, cover the pot, and simmer the congee for 1 hour 10 minutes, stirring occasionally to prevent sticking.
• Serve hot, sprinkled with brown sugar to taste.

EIGHT TREASURES

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.