Oriental Pearl Seafood Restaurant, 5399 New Peachtree Road, Chamblee, 770-986-9866.
Q: Had the best sticky rice at the Oriental Pearl Seafood Restaurant in Chamblee. Would love to have the recipe. It had Chinese sausage in it and was wrapped in a leaf and was sweet. Thank you for your help. — Judy Cook, Doraville
A: Fanny Lee, owner of Oriental Pearl, provided a version of the recipe, which we’ve adapted here. Some versions include barbecued pork or boiled eggs, but Lee prefers a simpler filling. All ingredients are available at the Buford Highway Farmers Market or from an Asian grocery store. The tradition of wrapping food in leaves for steaming or boiling appears in many cultures. Think of Greek dolmades or stuffed grape leaves. In addition to making a convenient packet, the lotus leaves add flavor and fragrance to the finished dish.
Oriental Pearl’s Sticky Rice
8 whole dried lotus leaves
4 cups sweet rice
1 (14-ounce) package Chinese-style sausage
1 tablespoon vegetable oil
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon black pepper
The day before serving, in a large stockpot, cover lotus leaves with water and bring to a boil. Boil 10 minutes, pour off water, cover leaves with fresh water and set aside overnight.
When ready to prepare, rinse rice in several changes of cold water until water runs clear. In a medium bowl, cover rice with water and soak for 1 hour. Drain rice and put into medium saucepan. Add 4 cups fresh water, cover and cook rice until tender, about 25 minutes. Remove rice from heat and allow to come to room temperature, about 30 minutes.
While rice is cooking, chop sausages into bite-size pieces. In a large skillet, heat oil. Add sausage, oyster sauce, soy sauce and pepper. Saute until mixture is dry, about 5 minutes. Set aside and allow to cool.
To assemble bundles: Split lotus leaves in half. Lay each half on work surface. Spoon 1/2 cup rice into the center of leaf and using dampened hands, pat into a circle 1/2-inch thick. Spoon 2 tablespoons filling onto center of rice. Fold sides of leaf in over the filling, and then roll the leaf up from the bottom. You want the rice to enclose the meat, and will end up with a shape resembling a cabbage roll. Repeat with remaining leaves and filling.
Set leaf bundles in steamer and cook for 15 minutes, or until bundle is heated all the way through. Serve hot. Makes: 16 rolls
Per roll: 282 calories (percent of calories from fat, 36), 6 grams protein, 38 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 17 milligrams cholesterol, 317 milligrams sodium.
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