Saturday, October 29, 2011

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.


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.

Note: Don’t forget to leave a comment for a better chance to win an Olympus VG-110 camera. Giveaway is open worldwide. Entries close 30th October 2011


Ciana Carrie said...

Hi! I rarely eat loh mai kai, but I must say that you certainly gave it a new twist in its presentation. =) I've not seen anyone using the jelly mould to cook it.

Eileen@Hundred Eighty Degrees said...

This mould is so versatile : )-

tinyskillet said...

This looks so good I wanted to dive right in. I love the presentation using the jelly mold...good idea! The I like the shallots you used too. Nothing better than recipes that you grew up eating. I have been asking my mom to give me her sukiyaki recipe I haven't had it in years! I don't want to try making any one elses just my mom's recipe first. I'll have to remind her for it again!

Shirley @ Kokken69 said...

Nice one! 2 more days to go to complete the great mission!

ann low said...

Nice job! I love Loh Mai Fun and also thought of making them.

Liz said...

creative! i want to eat that!

suituapui said...

Oooooo...I would love this! Slurpsss!!!

Anonymous said...

I am Hokkien and my mom like to cook this dish too but she will usually add some chestnut to it. So it tast a bit like 'chang'


iva | in my kitchen said...

oh wow it looks a bit like nasi goreng but a sticky version since its made with glutinous rice.. Although I'm half chinese, I've never eaten this before. Looks great!

Anonymous said...

still wondering, how was the fried glutinous rice's taste...hmmm... maybe it's similar with japanese/korean fried rice since their rice a little bit sticky... anyway, it's look tempting esp the mushroom inside...

Lite Home Bake said...

This one is nostalgic whatever shape it comes in :) Love this dish and how you made it looked tall and pretty ~

busygran said...

I love savoury glutinous rice! I love yours in the cone shape!

lena said...

absolutely love this..loh mai kai or loh mai fan!!

My Little Space said...

Now, you're making crazing for some loh ai fan. Yummmm....

Shereen said...

Yum..drool!drool!..So much rubbish..hahaha...I like!

Anonymous said...

Wow. It looks delicious:)

Anonymous said...

I beg to differ, looks plenty appealing to me. :P

Anonymous said...

Is there anything you cant make with the moulds? I would surely like this dish, Simon

hanushi said...

You have made this dish so appealing. :)