DimPig (Or bear)

點煮網贊助

難度

準備需時

5 分鐘

煮食需時

5 分鐘

瀏覽次數:

2109

點煮網贊助

Lawrence Shen's kitchen

DimPig (Or bear)

My 2nd attempt at rice sculpting. It's basically just curry rice. The rice is going to taste 'hard' since it's compacted into shapes. But at least it's fun to look at!

材料

份數

份

單位

原版公制

基本材料
米

1 杯(cp)

Preferably japanese pearl rice. But I'm cheap so i just went with normal Thai rice.
米

237 毫升(ml)

Preferably japanese pearl rice. But I'm cheap so i just went with normal Thai rice.
Instant Curry

1 個
Instant Curry

1 個
Seaweed

1 少許
Seaweed

1 少許

點煮網贊助

步驟

Steam rice. Once rice is ready, loosen the rice and let it cool down to 'handle-able' temperature. Be careful not to scorch yourself!
Use a moist plastic wrap to shape the rice.
Get enough rice and shape it into a elongated ball. (around the size of a Kiwi fruit)
Rest it on the center of a bowl. Get a little rice to 'stick' the ball to the bottom of the bowl.

This will be the body.
Make another rice ball with the same amount of rice as the previous rice ball, but make this rice ball a little rounder.

This will be the head.
Add the hands and legs.
Add the snout and ears.
I was actually trying to make a bear, but since i got clumsy fingers and also I don't have the right tool to cut the seaweeds into the proper shape, I made a Pig instead.

Just 2 dots for eyes, and 2 bars for nostrils.
Pour the curry slowly into the bowl. Try not to pour any on the edge.
The curry will most likely be too thick to flow into the other gaps.
Pour curry into each gap.
Clean up any curry sauce on the bowl rim.

But if you're going to for a dirty mud bath feel, pour even more on the edges. Maybe some on belly too!
Done! :) Enjoy looking at your food and not wanting to kill the pig.