Friday, November 25, 2011

Lotus leaf rice^^

The summer is the season that you can get lotus leaf~
They are usually big (25-30 inches leaves are overwhelming~)^^
Wash them and cut into quarters.

I use sweet rice for this.
Make one with chestnut, ginkgo, and Korean dates.
The other, I put home-made Chinese bbq pork, spiced cooked shrimp and pyogo beoseot(shiitake mushroom).
Steam and enjoy~^^
The aroma of fresh lotus leaf is alway amazing~
(Wrapped rice freezes well, too~)

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Hi~ my name is Jungah living in Korea~ Love to cook and take pictures~ Enjoy your time here~*^^* I had this site, and I'm closing up now~~ and moving the recipe to my blog.