Fujian Rice Dumpling 福建肉粽子
There are many types of fillings you can add. Really comes down to personal preference. Some common ones, other than the ones in this recipe are: soy beans, peanuts, mung beans, dried oysters, abalone and dried shrimp. You can wrap it many different ways. The way I do it is called the 4-pointed Zhongzi 四角粽子 (sì jiǎo zòng zi). But all you really need to make sure of is that your filling doesn’t fall out. Wrapping is the most difficult part of this recipe. But you can always just wrap it in a rectangular shape as a worst case scenario. It will still taste awesome! If you’re new at this, I suggest that you get extra leaves and enough string. This way, you can pick the leaves that are wide, long and have no holes.
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Ox Tongue Pasta with Cream Sauce 白汁牛脷燴意粉
You can pretty much use any kind of vegetables in the sauce, however, I would avoid those with too much water content to prevent diluting the sauce. I used evaporated milk for this recipe, but you can also use cream or milk. You may need to adjust the consistency using more flour or a cornstarch slurry. For a 3lb ox tongue, I was able to cut 8 slices approx. 15mm thick pieces and then have enough to make 4 more servings of ox tongue pasta with strips of ox tongue.
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