Lo Mai Kai 糯米鸡

Every family will have their own traditional Chinese New Year celebrative dishes. What about my family? Every year, we would host about two celebrations at home and bring 1-2 signature dishes for potluck parties (see the previous post on Black Moss Oysters). Of the two home celebrations, one would be a steamboat meal (see the previous post on 3 Steamboat Dipping Sauces) and the other would comprises 8-9 cooked dishes. This year, the latter menu includes Smoked Salmon Yusheng, Thai Lime Chili Steam Fish, Samsui Chicken, Roasted Pork Belly, Herbal Drunken Prawns, Leek Tofu and Clams, Fish Maw Soup, Home-made Pineapple Tarts (see previous post) and Lo Mai Kai.

This post will show the recipe for Lo Mai Kai. Lo Mai Kai can be prepared in advance, chilled and then reheated for the CNY home parties. My elder boy loves Lo Mai Kai. He recently shared with me that he has been eating Lo Mai Kai from the school's Dim Sum Stall for almost every recess this year! Personally, I love glutinous rice too. The stickiness also signifies that the family will always stick together through thick and thin.




Ingredients:
- 10-15 dried mushrooms, soaked and sliced
- 5 Chinese sausages, sliced
- 3 pieces of chicken thigh meat, cut into small pieces
- 1 kg of glutinous rice (about 8 cups)
- light soya sauce, dark soya sauce, oyster sauce, five spice powder, pepper, sea salt, sesame oil, corn flour
- 1 thumb-size ginger, cut into shreds
- 200g of ikan bilis or dried shrimps, washed

Procedures:
1) Soak glutinuous rice for 2 hours. Drain the water away.
2) Marinate all mushrooms, chicken sausages and chicken with 3 tablespoons of light soya sauce, 1 tablespoon of dark sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, 1 tablespoon of corn flour, 1 tablespoon of five spice powder, some pepper. Mix well.
3) Place the ingredients into 3 steaming trays (18 inch) and form a layer.
4) Stir fry shredded ginger and ikan bilis/dried shrimps until fragrant.
5) Add glutinous rice. Add 1 tablespoon of light soya sauce, dark soya sauce, oyster sauce each. Add some five spice powder, pepper and sea salt (1 teaspoon). Add 4 cups of water.
6) Place the glutinous rice in the steaming trays.
7) Steam for 30 minutes.
8) When serving, turn over the baking tray.


Comments

Post a Comment

Popular posts from this blog

Shallots Steamed Chicken Wings

Image
I am embarking on an effort to collect my mummy's recipes. It is not an easy task as she does not have her recipes written down and she bases the quantities on her intuition. But I am sure that this endeavour is worthwhile as what I am collecting are not mere recipes but also wonderful memories. This dish, shallots steamed chicken wings, is one of my favourites when I was kid. Ingredients: - 1 kg of chicken mid wings - 4 tablespoons of light soya sauce - 2 tablespoon of sesame oil - 3 tablespoons of hua tiao wine - pepper - 6 shallots, chopped - spring onions and parsley, chopped for garnish Procedures: 1) Marinate chicken wings and shallots with light soya sauce, sesame oil, hua tiao wine and pepper for 30 minutes. 2) Arrange on a steaming plate and steam for 30 minutes. 3) Garnish with spring onions and parsley. Serve.
Read more

Hokkien Mee

Image
Hokkien Mee is my husband's favourite hawker dish and I have been wanting to cook it at home with the freshest and best ingredients. So, I finally did it today and he loved it! Now, he is lamenting that he has one less dish to eat outside as I have raised his expectation on Hokkien Mee. Hilarious! Ingredients: - 500g fresh prawns, peeled (set aside the heads and shells) - 500g squid rings - 250g of pork belly - 400g of yellow noodles - 400g of thick mee hoon - 2 tablespoons of sugar - 1 chicken cube - a lot of spring onions, cut into a few inches long - 1 bulb of garlic, crushed - 6 shallots, chopped - 1 tablespoon of pepper corns - 2 tablespoons of fish sauce - 1 teaspoon of dark soya sauce - pepper Procedures: 1) In a pot, add a little vegetable oil. Fry half the garlic and shallots until fragrant. Add prawn heads and shells and fry until pink. Add chicken cube, white pepper corns, 2 tablespoons of sugar and 4 bowls of water. Boil for at least 30 minut...
Read more

Salmon and Mushroom Rice (Rice-cooker)

Image
I have been cooking dinners on weekdays. It is definitely challenging to cook after rushing back from work. This recipe is simple and it leaves me little dishes to wash too.  Ingredients - 2 cups of rice  - 1 packet of french beans, chopped - 500g of salmon fillets  - 1 piece of salted fish  - 1 packet of beech mushrooms  - 1 tablespoon of oyster sauce  - 1 tablespoon of dark soya sauce  - 1 tablespoon of sesame oil  - 1 tablespoon of light soya sauce  - fried shallots  Procedures: 1) Cook 2 cups of rice with 1.5 cups of water in rice-cooker. Add washed salted fish to cook with the rice.  2) After 10 minutes, add salmon fillets and beech mushrooms and french beans to it and continue to cook until it is done according to the rice cooker.  3) Set aside the salmon fillets and salted fish from the rice. Add oyster sauce, dark soya sauce and sesame oil to the rice. Stir well.  4) Shred salmon fillets and salted fish. Add light ...
Read more