loh mai kai

This appeared in my mind for few days before I start hunting for the recipe. Loh mai kai is steamed glutinous rice that we can always order in dim sum restaurant. I have not have one for quite sometime since I stop going to Kg Jawa for breakfast. So this morning afer I woke up from sleep and all that cravings for loh mai kai, I hurried to the kitchen and soaked the glutionus rice and mushroom as it was already 10am. I need to at least marinate the chicken and pork for 1-2 hours or so.



Soak glutinous rice for about 2-3 hours to soften the texture. In this case, the steaming process will be shorter. Normally in Malaysia we will never get pure glutionus rice because they always mix it with the normal rice as it is cheaper. That's why you see there is two shades of white here.





Mix lean pork and chicken slices with ingredients like ginger sauce, thick soy sauce, light soy sauce, corn flour, salt, pepper, sugar, sesame oil, peanut oil and ginger juice. I got the ginger juice from grating a small piece of ginger and squeeze its' juice out of the grates. Marinate the chicken and pork for about 1-2 hours.

Soak the mushroom and cut them into slice. Slice the shallots too...

After some hard time steaming as I don't have proper wok to do the work, and the missing right size of bowl finally we start munching away at 1pm! It was a wonderful meal to start the weekend, and I absolutely will make it again.

My rice bowls are a little larger for loh mai kai as you see from the picture below, it's the taste that matter this time round. I am satisfied as much.

Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat
1 Chinese sausage (lap cheong), thinly sliced
10g black Chinese mushrooms, soaked and cut into thin slices
5 shallots, sliced

Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1/2 tsp dark soy sauce
1 tsp oil
1 tsp cornflour

Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

Method

Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes.Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up. Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices. Fill up with glutinous rice and press down with a ladle.Steam for 30-40 minutes. Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce.