If you’re looking to make some pure comfort food, this holiday season it has to be the Glutinous rice with Chinese diced pork sausage. Every bite has the flavour of savoury nibbles of the pork sausage and shrimp with a dash of spring onions and mushrooms.
So you have your protein boost with packed nutrition.
Enjoy this gastronomic delight with Ingram Road Pinot Noir 2012 Wine for a burst of flavours in your dish.
1 Wing Hong Chinese-style dried pork sausage, diced
20g Dried shrimp, soaked in water for 10mins
20g Chinese dried mushroom, soaked in water for 10 mins
1 stalk Spring onion, finely sliced
3 cups Erawan Uncooked glutinous rice, soaked in water for 30 mins
3 cups Water
3 tbsp. Yeo’s Light Soy Sauce
3 tbsp. Yeo’s Dark soy sauce
3 tbsp. Water
1 tsp. Sugar
1 Mix shrimp with rice, add to rice cooker with water and microwave on high for 10 mins. Place pork sausage and mushroom on top of rice and microwave on medium for a further 6 mins.
2 Add spring onion to rice.
3 Mix sauce ingredients and stir through to rice.
4 Serves 4 with an accompaniment of freshly steamed vegetables.
A dish with mushroom, pork sausage and shrimp paste needs a savoury red wine variety with red fruit flavours rather than riper black fruits. Pinot Noir has the crunchy red fruits and the extra savoury mushroom and leaf litter characters that will bring out the best in this dish.
Pinot Noir has steadily grown in popularity in Australia as wine-lovers search for an alternative to fuller reds made from Shiraz and Cabernet Sauvignon. It now seems that the best examples of Pinot Noir are grown in cooler conditions. Pinot Noir is temperamental and sensitive to a whole range of influences in both vineyard and winery. Australian Pinot Noir is typically low in colour pigmentation, has perfumed nose and shows red fruit such as cherry, raspberry and plum flavours balanced by smooth tannins. Great Pinot Noir should age well and develop complex truffle, game and earthy characters.
The Wine Selectors Tasting Panel recommends the Ingram Road Pinot Noir 2012 from the Yarra Valley. This classic regional Pinot Noir is medium cherry red in colour with varietal lifted cherry, raspberry, tilled earth, and new leather aromas. It has a very savoury palate with layers of ripe red fruits, zippy acidity, crushed leaf, fine tannins and quality oak. Medium weight with juicy texture, this fine red will cellar beautifully.
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