The sticky rice - Loh Mai Fan

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)

Ingredients

*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

(* 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

Directions

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

Comments

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