Since I made loh mai kai, I decided to go for an another recipe, an easier version, more or less same ingredients but definitely tasty and yummy. Loh Mai Fan or just plainly called Glutinous rice, I often find it sold in Malaysia at morning market and night market (pasar malam) alongside the fried meehoon, mee and the different assortment of kueh. It is surprisingly easy to make and pretty fast too.
Simple ingredients -
1) Glutinous rice - 200gm - soak in water overnight.
2) Chicken breast -10-15 medium cubes
2) Chicken breast -10-15 medium cubes
3) Mushroom - 5-6 small pieces - soak and cut to slices
4) Chinese sausage (lap cheong) - 2 pieces - cut to slices.
5) Dried shrimp - a handful - soaked
6) Raw peanuts - a handful
7) Shallots
8) Marinate for chicken - soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar, sesame oil.
8) Marinate for chicken - soy sauce, dark soy sauce, oyster sauce, salt, pepper, sugar, sesame oil.
9) Seasoning for rice - 2 tbsp oil or lard, soy sauce, dark soy sauce, oyster sauce, sesame oil, salt, pepper.
Simple preparation -
1) Firstly in a dry hot wok, put in the peanuts. On medium fry, stir the peanuts around from time to time. Once it is hot, the skin will come off. Peanuts are ready. Remove and keep separately.
2) Then put oil in the wok and stirfry the shallots till cripsy. Drain oil, remove and put aside.
2) Then put oil in the wok and stirfry the shallots till cripsy. Drain oil, remove and put aside.
3) In the same oil (add a bit more if not enough), fry the dried shrimp till fragrant and crispy. Remove and keep aside.
4) Put in the Chinese sausage (lap cheong) into wok. Do not need to add oil as the lap cheong is oily. Once fragrant, remove and keep aside.
5) Next, in the remaning oil, stirfry the mushroom first.
6) After add the marinated chicken. Stir and add some water. Once the chicken is brown (it's ok if not completely cooked) remove and put aside.
7) In the same wok, put in the rice. Please ensure rice have been soaked for at least 3 hours. Much better if you soaked it overnight. Put in the seasonings.
4) Put in the Chinese sausage (lap cheong) into wok. Do not need to add oil as the lap cheong is oily. Once fragrant, remove and keep aside.
5) Next, in the remaning oil, stirfry the mushroom first.
6) After add the marinated chicken. Stir and add some water. Once the chicken is brown (it's ok if not completely cooked) remove and put aside.
7) In the same wok, put in the rice. Please ensure rice have been soaked for at least 3 hours. Much better if you soaked it overnight. Put in the seasonings.
8) Next, add in all the earlier cooked ingredients (except kacang) and mixed with rice.
9) Scoop it up into a big bowl (flat bottom) and steam about 1 hour.
10) That's eat. It may look like many steps but it is pretty easy. Just get all your ingredients ready and it will just be a step by step process. Voila! Ready to Eat! Yummmmmy! Oh yeah! don't forget to add the peanuts.
9) Scoop it up into a big bowl (flat bottom) and steam about 1 hour.
10) That's eat. It may look like many steps but it is pretty easy. Just get all your ingredients ready and it will just be a step by step process. Voila! Ready to Eat! Yummmmmy! Oh yeah! don't forget to add the peanuts.
6 comments:
I love Loh Mai Rice. I'll definately try it. Thanks a lot
Hi Tedlive - Thanks. I love Loh Mai rice too. Do try it and let me know how it went. :)
Hi there! Do you think I can cook this rice using the electric rice cooker? Thanks, Missy
Hi Missy - I am quite sure you can but I have never tried with rice cooker and don't know how much water is required. If I find out any recipes, I will let u know :)
yum, i love loh mai fan, but too bad my tummy cannot take much of it :)
Hi Rokh - I know, sometimes it does it to me too and my stomach will feel really stuffed. But I love it and once start eating, sometimes cannot stop. So must remember to control :)
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