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This is one of my favorite food any time of the day since I was a little kid. When i was conveniently staying in front of a corner coffee shop I use to take away a few and bring to work to share with my colleagues. Use to have it alone by it self with a milo, coffee or teh-tarik... not forgetting Dim Sum time too! Having the urge to make it myself, guess it is because of my daddy's family background genes pushing me, here i am trying to steam up some Lor Mai Kai for the dear... *love* my first trial~
Ingredients for making 12 aluminium bowls!
5.5 cups Glutinous Rice
600g sliced de-boned chicken thigh
100g sliced Fresh Shiitake Mushroom
2 thinly sliced Chinese Sausage (**Optional: non-halal)
12 Aluminium Bowls
10g / 2cm minced Ginger
4 minced cloves of Garlic
2 teaspoons of Sugar
2 teaspoons of Sesame Oil
2 teaspoons of Chinese Cooking Wine (HuaTiao Wine)
1 tablespoon of Oyster Sauce
1 teaspoon of Salt
2 tablespoons of Corn Starch
2 tablespoons of Cooking Oil
8 minced Shallots
5 minced clove of Garlic
2 teaspoons of Dark Soy Sauce
2 tablespoons of Light Soy Sauce
2 tablespoons of Oyster Sauce
1/2 teaspoon of Salt
1 tablespoon of Sesame Oil
1 teaspoon of ground White Pepper
1/2 teaspoon of 5-Spices Powder
2 cups of Water
Step 1: Rinse and soak Glutinous Rice for 5 hours or more. Be careful as it is very fragile after the long soak.
Step 2: Marinate Chicken and Shiitake Mushroom separately with Mixture (A) for minimum 30minutes. Make sure you stir it up and make sure all are covered by the mixture.
Step 3: Heat non-stick pan, put in Cooking Oil to heat too! Saute Garlic and Shallot until fragrant.
Step 4: Stir in the soaked Glutinous Rice with Mixture (B). Keep stirring until all rice are coated evenly.
Step 5: Pour in the Water and on off stirring until all the water is absorbed by the Glutinous Rice then you can turn off the fire.
Step 6: Pre-heat the steamer.
Step 7: Now it's arranging time! i did my calculations so: 3 slices of Chinese Sausages, 2 sliced of Shiitake Mushroom followed by 3 pieces of Chicken. I did this for all the 12 aluminium bowls then head towards the following step.
Step 8: Scoop up the glutinous rice in the pan and give them a press to make it compact. Fill till it is 90% full.
Step 9: Place as many bowls in the steamer
- for immediate consumption steam for 40mins.
- for storage and later consumption steam for 30mins, cool then wrap it individually in a plastic bag and put in the fridge. When want to consumption steam for another 20mins.
Step 10: Using a spatula to run around the bowl then turn it around on a plate and serve it warm with some Sitiawan Chilli Sauce (Garlic Chilli Sauce). Let the consumer opens his/her bowl to keep it warm longer.
Have fun with this recipe!
I'll be trying to make up some more dimsum recipes so i can organize a DimSum gathering one day... ^.^
Click here for our blog page Cooking Classes for more recipes. Hope you will be inspired~
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