Zonzo Recipes

CANTONESE-STYLE ZONGZI (RICE DUMPLINGS)

Steps:

• First, soak the leaves overnight. The next day, wash and rinse each leaf front and back, keeping them in a large bowl or tub of water until wrapping time so they don't dry out.
• Soak the sweet rice overnight. The next day, drain completely. Mix the soaked, uncooked rice with 2 tablespoons light soy sauce and 2 teaspoons salt in a large bowl and set aside.
• Soak the peanuts overnight. The next day, boil for 5 minutes, drain, and set aside.
• In a bowl, toss the pork belly with 2 teaspoons light soy sauce, 1/2 teaspoons sugar, 2 teaspoons shaoxing wine, 1/2 teaspoon salt, and white pepper. Marinate overnight. The goal of this step is to make the pork belly slightly too salty, because the rice will absorb the excess salt, giving the zongzi its distinctive savory, umami flavor.
• The next day, heat the oil in a wok over medium heat. Cook the pork belly for a few minutes before adding the water. Cover the wok with the lid, and cook for 5-10 minutes until the liquid is gone. Remove from the wok and let cool.
• Cut the egg yolks in half. Cut the sausages into 12 equal pieces. Set aside in separate bowls.
• Follow the step-by-step photos to wrap the zongzi. Remember: You must cut away at least half an inch off the bottom of every leaf you use. Make sure the kitchen twine won't break easily. To do this, it's best to wet the twine first by soaking it in a bowl of water. It's best to tie one end of the twine to an anchor point or kitchen fixture (e.g. you kitchen sink), because you will only have one hand to tie the zongzi. Your other hand will be holding the zongzi. Or have someone help you out! If leaves rip anywhere during the wrapping process, you'll need to start over and discard the ripped leaf. That's why I call for more leaves than is technically needed. Some of the leaves are bound to rip.
• To cook the Zongzi, get a medium-sized pot and neatly nest the zongzi inside, avoiding large gaps. Put a large plate directly on top of the zongzi to weigh them down. Fill the pot with cold water, until the zongzi are submerged. Place the pot on the stove over medium high heat. Once the water boils, turn the heat to low/medium-low, and let it simmer for at least 7-8 hours.
• The water should be "moving" while simmering, but there should be no large roiling bubbles. You must check the pot fairly often to make sure the zongzi are always submerged in water. Only add boiling water to adjust the water level-do not add room temperature or cold water. Keep a kettle of hot water on the stove so that you're prepared throughout the 7-8 hour cooking time.
• Once the 7-8 hours is up, eat the zongzi while they're hot! Sweet zongzi can be enjoyed at room temperature, but savory zongzi are really the best when they're steamy and delicious.

CREAMY ORZO

Steps:

• Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

ZONZO

Steps:

• Peel the yucca, cut into medium-sized pieces, and boil in water with salt until they are soft. Remove from water and strain. Mash completely.
• Add in the eggs and melted butter or lard and mix well.
• Add in 1/4 cup of milk and mix completely, if the mix is too dry, add more milk, one tablespoon at a time.
• Add in the crumbled cheese. Mexican 'queso cacique' works well
• Mix vigorously with a wooden spoon or simply with your hands to incorporate the cheese completely into the mashed yucca.
• TO BAKE IT.
• If you plan to make baked zonzo, your mashed yucca can be a bit more wet if you like (however, don't make it runny). Grease a glass baking dish and spread the mashed yucca into the dish. Try to use a dish that isn't too shallow. You want your zonzo to be rather deep and have the consistency of mashed potatoes. If it's too shallow, you may end up baking your zonzo into a thin crisp. Bake at 350 Fahrenheit or about 180 Celcius uncovered until the cheese forms a nice toasty golden brown top. Serve hot.
• TO GRILL IT.
• To grill your zonzo on a stick, your mashed yucca should not be too wet. You need it to be pliable and smooth. Scoop some zonzo with your hand and shape it around your stick. You can either grill it directly on the grill, or wrap it in tin foil initially, then after a few minutes you can take off the tin foil and grill it until the cheese toasts to a golden brown. Be sure to turn it around every onc.