The Sticky Rice- The Loh Mai Fan with pork
Sticky rice does not need plenty of time to soak nor cook. No complication~
I used to do Loh Mai Kai (chicken version) once but it was long time ago. This time I didn't have chicken, so I used the pork instead. Besides, I altered some of the ingredients to make it simple and most importantly it did not take much time to prepare and cook!
What you see from the photo is a huge portion. I didn't want to waste time, space and energy to put them into a few small bowls. So, I put them into A LARGE BOWL.
As you can see, the rice was still not yet cooked after stir fried it on the pan. Next, put in a bowl and steam it!
(4 serving size ; approximately 370 kcal/ serving)
*1 1/2 to 2 cup of glutinous rice
3 small dried shitake mushroom, soaked in hot water and sliced
2 tbsp dried shrimp, minced
2 cloves garlic, minced
A small bowl of meat (pork/chicken), thick sliced (bonded meat is okay)
2 tbsp oil
1/2 cup water
1/2 cup water
(* For the glutinous rice, clean it 2 times with normal water. After that, soak it in hot/warm water for 10 minutes. Then, pour away the water and soak it again with hot water for the second time. This can save a lot of cooking time. While soaking the glutinous rice, you can start preparing the other ingredients.)
Seasoning : to marinate the meat
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tsp sugar
1 tsp five spice powder
2 tsp sesame oil
1/2 tsp/ pinch of white pepper
- Heat the oil in a pan.
- Put the sliced mushroom in the pan and stir until aromatic.
- Put and stir the minced dried shrimp until aromatic.
- Put minced garlic and stir together with mushroom and dried shrimp.
- Put the meat and stir for 1 minute.
- Put 1/2 cup of water to cover the meat and then cover the pan with a lid until the water is boiled.
- Put the glutinous rice into the pan and stir together with the ingredients until the sauce is dried.
- Remove them into a bowl. ( Alternatively, cook them in a rice cooker)
- Put 1/2 cup of water into the bowl ( Do not put too much of water until above the level of glutinous rice. Water level should be around 3/4 of glutinous rice in the bowl).
- Put the bowl in a pot and steam for 20 minutes or until the rice is cooked/sticky. (May need to steam more than 20 minutes if it is still watery/ put a bit more water if it is still not cooked)
Check it out my old cooking time at http://hwaling.blogspot.com/2010/06/loh-mai-kai-chicken-sticky.html