Glutinous Rice

 

Ingredients:

3 cups glutinous rice (wash, soak for 4 hours and drain)

200g. pork belly (remove skin and thinly sliced)

8 dried shiitake mushrooms (wash, soak, squeeze dry and slice - keep the soaking liquid)

50g. dried shrimps (wash, soak, drain and keep the soaking liquid)

1 can cooked peanuts (remove liquid)

1 tsp. ground white pepper (to taste)

1 1/2 tbsp. oyster sauce

1 tbsp. light soy sauce

1 tsp. salt (to taste)

1 tsp. chicken stock granules (to taste)

1 tsp. dark soya sauce (for colour only, amount depending on the type of sauce you used)

2 tbsp. cooking oil, more when needed

Fried shallots (for garnish, if desired)

Some chopped spring onion (for garnish, if desired)

Methods:

1. In a heated wok, add 2 tbsp. of cooking oil, stir-fry pork belly until golden.  Remove the pork belly onto a plate.
2. In the same wok, with remaining oil, add dried shrimps and mushrooms. If it is too dry, add some cooking oil and continue to fry.
3. Add 1 tsp. white pepper and stir to mix.  Add 1 tsp. salt, 1 tsp. chicken stock granules and stir to mix.  If the ingredients are too dry, add a bit more oil.  Add oyster sauce and light soy sauce, continue to stir.  Then add in the rice and pork belly; stir well to ensure all the ingredients and rice are well incorporated. Add 1 tsp. dark soya sauce, stir to mix and taste for correct seasoning.  Add few tablespoons of mushrooms and dried shrimps soaking liquid, do not add too much, just as long as the rice mixture is not too dry.
4. Dish the rice mixture into a steaming dish and steam over high heat for 30 minutes.  
5. On the 30 minutes mark, check the rice. Stir in the peanuts.  Add a bit more water/mushroom or dried shrimp soaking liquid if needed.  Add a few tablespoon at a time.
6. Continue to steam on high heat for another 20 minutes until cooked through.
7. Remove from heat and garnish with fried shallots and chopped spring onion, if desired.  I only add them upon serving in individual bowls.

Ready to steam

This recipe is adapted from 'G8stromania Youtube' with slight adjustments to suit my cooking preference.

Glutinous Rice Lor Mai Kai

Trying a hand on this popular Dim Sum dish 'Lor Mai Kai'.  This dish is available in Dim Sum stalls or restaurants all over Malaysia.  Before I say YES to making it, I go through quite a number of recipes, to compare the ingredients used, and the methods of making it.  Now, let's go on with the making of this yummylicious Lor Mai Kai.  This recipe is a keeper, and I am glad that I try a hand on it in my home kitchen, so whenever I feel like eating, I can just make them to enjoy.

Ingredients:
500g. Glutinous Rice (washed, rinsed, soaked, drained.  I soak mine for 7 hours)
Some dried small scallops (washed, soaked, drained and break it into small pieces)
4 pcs. shallots (sliced)
2 cloves garlic (peeled and chopped)

Rice Seasonings: (mix all the ingredients in a bowl)
2 tbsp. dark soy sauce
1 tsp. salt (to taste - add 1/2 tsp. first then taste after mixing all the ingredients)
1 tbsp. oyster sauce
2 tbsp. light soy sauce
1 tsp. sesame oil
Dash of ground white pepper
Dash of five spiced powder
Dash of chicken stock granules
Drizzle of Fish Sauce
2 cups water (using rice cup to measure)

Ingredients for toppings:
2 pcs. big chicken thigh, deboned and skinless (cut into desired size)
6 pcs. dried shiitake mushrooms (washed, soaked till softened, cut into desired size)
2 pcs. Chinese sausage (soaked with hot water, remove skin and slice diagonally)

Marinade for chicken and mushroom: (mix all the ingredients in a bowl)
Thumb size ginger (washed, peeled and grated)
2 cloves garlic (peeled and chopped)
1 tsp. sugar
1 tsp. sesame oil
1 tsp. Shaoxing wine
1 tbsp. oyster sauce
1 tsp. light soy sauce
1/2 tsp. salt
Dash of chicken stock granules
Dash of ground white pepper
1 tbsp. potato starch

Methods:
(A)  Marinate the chicken and mushroom

1. Mix chicken pieces and mushrooms pieces with all the marinade ingredients for at least 30 minutes.  I marinated mine few hours in the fridge.

(B)  Prepare the glutinous rice

1. In a heated wok add about 2 tbsp. cooking oil.  Saute the slice shallots until fragrant, remove or discard the shallots and leave the oil in the wok.
2. Saute scallops till fragrant, remove the scallop from wok and set aside.
3. Saute chopped garlic till fragrant.  Add in glutinous rice and give it a good stir to mix well.
4. Add in all the rice seasonings, stir and coat the sauce thoroughly with the rice.  Add in the dried scallops and mix well to combine.
5. Add in water, stir well to mix and cook till water has been absorbed by the rice.  Dish into a bowl and set aside.

(C)  Assemble the Lor Mai Kai:

1. Place each steaming tin/aluminium foil bowl with Chinese sausage, mushrooms slices and chicken pieces.
2. Top with glutinous rice till the brim.  Pour a Chinese soup spoon of water into each tin/bowl.  
3. When all is done, steam in a steaming pot over high heat for 30 minutes or until rice is cooked.
4. Serve hot or warm.  Once cooled, wrap each tin/foil bowl with an aluminium foil and keep them in the fridge.

Ready to steam

Note:  500g. of glutinous rice makes 8 tin or aluminium foil bowl of Lor Mai Kai.

I adapted this recipe from 'MH Kitchen Memories' with a slight amendment.