|Water||2 Cup (32 tbs)|
|Long grain rice||4 Ounce|
|Dried mushrooms||1 Ounce|
|Bean sprouts||8 Ounce|
|Bamboo shoots||8 Ounce|
|Cooked ham||4 Ounce|
|Lemon juice||5 Tablespoon|
|Rice wine/Sherry||3 Tablespoon|
|Soy sauce||2 Tablespoon|
|Boston lettuce head||1 Small|
Bring salted water to a boil.
Add rice; cook for 15 minutes (or use your own method).
Place rice in sieve.
Pour cold water over it; drain horoughly.
Chop mushrooms; place in small bowl.
Cover with boiling water; let soak for 20 minutes.
Drain bean sprouts, if canned.
If using fresh bean sprouts, blanch, rinse with cold water, and drain them.
Drain the bamboo shoots.
Cut bamboo shoots into 1/4-inch-wide strips.
Cut ham into 1/4-inch-wide, 2-inch-long strips.
Cut unpeeled cucumber in half, then into thin slices lengthwise, and finally into 2-inch-long thin strips.
Drain the mushrooms.
To prepare salad dressing, combine oil, lemon juice, rice wine or sherry,soy sauce, and salt to taste; stir until well-blended.
Add rice, bean sprouts, bamboo shoots, ham, cucumber, and mushrooms to dressing; toss thoroughly.
Cover; refrigerate for 30 minutes to let flavors blend.
Meanwhile, wash lettuce and pat it dry.
Tear it into large pieces.
Line a serving platter with it.
Arrange rice salad on top.
Cut off both ends of lemo until pulp is visible.
Place on platter.
Sprinkle top of lemon with salt.
Heat rice wine or brandy, pour it over lemon, and ignite.
(Lemon is only garnish, it is not eaten).