Steamed Savory Glutinous Rice/Loh Mai Fun/Chu Bee P’ng - Day 29

Actually I have no plan to make this dish but quite a few of my readers suggested that I make loh mai kai it so after giving it some thoughts I decided to make something similar. I really appreciate all your suggestions. I am not sure if this is a typical Hokkien dish but my mom always serves this dish on special occasion especially during our family get together. We practically grew up eating this. Each time I cook this dish it makes me think of home. Being so far away from home this is sort of like a comfort food for me. I made this before and the original recipe is here but I am going to re-post it again with some minor change as I find the one I made before had too much dark soy sauce in it. So the dish does not look so appealing.

Ingredients:

500 gram glutinous rice
6 shallots, thinly sliced
3 cloves garlic – finely chopped
1 piece chicken breast – sliced thinly
10 dried mushroom, soaked till soft, drained and thinly sliced
1 carrot – cut into small cubes
3 tbsp light soya sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
salt to taste
pepper to taste
1 cup water

For garnish

some fried shallots
some small diced green onions and cilantro

1. Soak the glutinous rice in water for at least 3-4 hours. Drain and set aside.
2. Heat up the wok, add in some olive oil and fry the shallots until golden brown. Remove for garnish later. Add in the chopped garlic and stir-fry until fragrant.
3. Add in the meat, mushroom, carrot and stir-fry for 5 minutes. Add light soy sauce, dark soy sauce, sesame oil, oyster sauce, sugar, salt and pepper. Mix well. Add glutinous rice and stir-fry for few minutes.
5. Add in the water, mix well and cook the rice for two minutes.
6. Transfer the rice into a steaming pan and steam the rice for 40 minutes. Stir rice every 20mins, sprinkle some water if necessary. Remove the rice, add in some spring onions, stir well.
7. Line the jelly mould with aluminum foil and press the rice into the mould. Continue steaming for another 10 minutes.
7. Let the rice cold down a bit before un-molding it from the mould. Garnish with some fried shallots before serving.

Please do continue to support the Breast Cancer Awareness Month and if you are interested to purchase the Royal Selangor Pewter Jelly Mould designed by Nick Munro you can get it here . Proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer.

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