Sticky Rice Stuffed Squash with Chestnut and ‘Lap Cheong’

For the sticky rice: In a bowl wash the sticky rice with water. Rinse till water runs clear.

Soak the sticky rice with with 3 cups of water for at least 2 hours. Leave it in overnight preferably.

Bring a large pot of water to a rolling boil. Strain rice with a large metal mesh strainer. Leave the strainer resting on the pot of boiling water. With the sticky rice in the strainer mesh. Cover the pot with a lid. (NOTE:-Its best if the mound of rice is no more than 2” high. And there is at least 3” between the boiling water and the bottom of the strainer mesh.)

Turn the heat down on stove, till water is a gentle boil. After 15 minutes, with a spatula or spoon, stir and flip the sticky rice so all the rice grains cooks evenly.

The rice should be completely cooked after about 20-30 minutes. You can tell when the rice is cooked, when the grain of rice is entirely translucent. Remove rice onto a plate, it should slide off easily.

For the Squash: Preheat oven to 350°F.

Cut squash lengthwise in half; remove seeds and fibers.

Drizzle cut sides with 3 teaspoons olive oil; sprinkle with salt and pepper.

On cookie sheet, place squash, cut-sides down.

Bake 25 to 40 minutes until squash is tender at thickest portion when pierced with fork.

When cool enough to handle, spoon out the flesh.

While still warm mash the squash with a fork. Season to taste. Once seasoned, spoon the squash back into the shell.

Fry Sticky Rice: In a wok or non stick pan add a little oil to coat the cooking surface.

Turn heat on high. As soon as oil starts to smoke, add the sausage and chestnuts. Keep stirring to ensure even cooking.

Add the rice, keep stirring and turn the heat down to medium. Add the soy sauce and evenly coat the rice with it. Add the kecap manis and caramelized the rice.

Turn heat back on high to fry the rice for minute. Turn heat off completely and stir in the green onions. Spoon the fried sticky rice on top of the squash