In Taiwan, they call it "u bung." In China, they call it "yo fan." In America, we call it something like salty-sticky rice. I just made some, so I thought I'd share a picture. As you may notice, I didn't use shrimp this time, and the squid is curled. I only had 20 minutes to make dinner the other night, so I didn't have time to soak the squid long enough. I tried to soak it in boiling water without thinking, which basically cooked it in a dried state = very nasty. Make sure you soak the squid long enough before using it.
My turkey day post has the recipe.
~ Brock
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