Preparation (Serves 4)

400gm Steamed New Moon Premium Fragrant Brown Rice
30gm New Moon Golden Pearl Top Shell, sliced
20gm Asparagus, chopped
20gm Carrots, diced
20gm Celery, chopped
5 tsp Diced Dried Olives
20gm Green Peas
20gm Mushroom, chopped
5 tsp Minced Ginger
2 tsp New Moon Premium Corn Oil
4 tsp New Moon Premium Oyster Sauce
1 tsp Salt
2 tsp Garnish Green Chilli, sliced

Cooking Instructions:

1. Heat up New Moon Premium Corn Oil, fry minced ginger until fragrant.
2. Add in New Moon Golden Pearl Top Shell, carrots, green peas, celery, mushrooms, diced olives and asparagus.
3. Fry the ingredients until cooked.
4. Add steamed New Moon Premium Fragrant Brown Rice followed by the New Moon Premium Oyster Sauce and
    salt. Toss well.
5. Garnish with cut green chilli and serve warm.

 

Preparation (Serves 4)

300gm New Moon Premium Glutinous Rice
180gm Skinless Chicken Breast, cut into cubes
2 pcs Turkey Sausage, thinly sliced
4 pcs Chinese Mushroom
2 tbsp Dried Shrimp, soaked
2 tbsp New Moon Premium Canola Oil
1 tbsp New Moon Premium Abalone Sauce
2 tsp New Moon Premium Light Soy Sauce
1 tsp Roasted Sesame Oil
50gm crushed
1 pc Sugar Garlic
1 tsp Spring Onion, thinly sliced
1 tbsp Cornflour

Cooking Instructions:

1. Stir fry chicken in New Moon Premium Canola Oil until golden brown, add shrimps, mushrooms, garlic, sausages
    and spring onion for another 2 minutes with low heat.
2. Add New Moon Premium Abalone Sauce, New Moon Premium Soy Sauce, sugar and sesame oil and toss well.
3. Add in the cornflour with 220ml of water and simmer till thickened.
4. Divide cooked New Moon Premium Glutinous Rice into 8 portions.
5. Place one portion onto the lotus leave and use thumb to create a small indentation in the middle, spoon 1/8 of the
    fillings onto the rice ball and placed another portion of Glutinous Rice onto prepared portion and wrap with the
    lotus leaves.
6. Repeat the procedure for the other 3 sets.
7. Steam Glutinous Rice in Lotus Leaf over simmering water for 30 minutes before serving.
8. To serve, cut open each leaf and serve hot with chilli sauce.