View Poll Results: No mai fahn for Thanksgiving
YUM!
25
59.52%
Huh?
13
30.95%
I know, but I don't like it
2
4.76%
I like dry turkey
2
4.76%
Voters: 42. You may not vote on this poll
Thanksgiving - break out the no mai fahn
11-21-2006, 02:01 AM
#5
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daaamn i thought i was the only family that had no mai fan during thanksgiving. we eat it instead of stuffinf. but everything else is good traditional white food...being that a good amount of my cousins and stuff are half white. best of both worlds when it comes to food 
11-21-2006, 10:53 AM
#9
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sticky rice, mixed with various things. my mom puts chopped mushrooms, chinese sausage, chopped green onions, and some other random things, then wraps it in giant lotus or banana leaves and it's steamed inside them for flavor and whatnot
Costal livin!
11-21-2006, 12:08 PM
#13
Originally Posted by yayitzian
sticky rice, mixed with various things. my mom puts chopped mushrooms, chinese sausage, chopped green onions, and some other random things, then wraps it in giant lotus or banana leaves and it's steamed inside them for flavor and whatnot
11-21-2006, 01:40 PM
#14
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Originally Posted by rau
that sounds HELLA good.... hmm.....
My wife's, uses a fluffier sweet sticky rice, lots of lopchung (chinese sausage), mushroom (gotta have the 'shrooms), and stuff for a party inside the mouth. Plus... you rarely find this dish in restaurants and when you do, it's usually cheapened out and missing several ingredients.
I wish I could share it with everyone.
11-21-2006, 01:44 PM
#15
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Hey... found a good link. This is just someone recipe but it'd be considered the right stuff. (Not as good as my wife's tho... 
)
http://www.epicurious.com/recipes/re...s/views/230998
)http://www.epicurious.com/recipes/re...s/views/230998
STICKY RICE WITH CHINESE SAUSAGE
This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.
3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Special equipment: a wok
Garnish: thinly sliced scallion greens
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
*Available at Asian markets
Makes 8 to 10 side-dish servings.
This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.
3 cups Chinese or Japanese short-grain sticky ("sweet") rice*
1 cup Chinese dried black mushrooms* or dried shiitake mushrooms (1 1/2 oz)
5 Chinese sausages* (6 to 8 oz total)
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
1/2 cup thinly sliced scallion (white and pale green parts only; from 1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts (from a 14- to 15-oz jar), drained and coarsely chopped
1/3 cup Chinese rice wine or medium-dry Sherry
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons Asian sesame oil
1 teaspoon salt
1/2 teaspoon white pepper
2 cups reduced-sodium chicken broth
Special equipment: a wok
Garnish: thinly sliced scallion greens
Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.
Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and discard liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. 3Quarter sausages lengthwise and cut into 1/2-inch pieces.
Heat a wok over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.
Transfer mixture to a 4- to 6-quart heavy pot and add broth (broth will not completely cover rice). Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.
*Available at Asian markets
Makes 8 to 10 side-dish servings.