Petitchef

Steamed savoury glutinous rice ~ 'Loh Mai Fan'



I notice that recently there are quite a number of posts on glutinous rice from fellow bloggers.  As I too have a soft spot for this sticky rice, I made this ..........'Steamed savoury glutinous rice'. 





















I really enjoyed tucking into this tasty 'Loh Mai Fan' and can't stop at one helping.  So ended up with having this for dinner as well!



Ingredients

600 gm glutinous rice - washed and soaked for 7  hours
10 dried shitake mushrooms, washed and soaked to soften, diced
40 gm dried shrimps, washed
150 gm pork fillet, diced
1 egg 
5 shallots, peeled and sliced
Spring onions for garnishing
Sesame oil
200 ml water
Seasoning 

1 Tbsp dark soya sauce
1.1/2  Tbsp light soya sauce
1.1/2  Tbsp sugar
1  tsp chicken granules
1  tsp salt
Preparation

Wash and soak the glutinous rice for about 7 hours, then drain the rice of the water.
Season the diced pork fillet with a dash of pepper, a bit of light soya sauce, sesame oil and some salt..
Heat up a wok with 3 Tbsp oil, shallow fry the sliced shallots till light brown.  Dish out and set aside.
With the remaining oil in the wok, stir-fry the dried shrimps, add in the seasoned meat and diced mushrooms.  Add in the water, mix in the drained glutinous rice.
Add in the seasoning and mix well.  Test for taste and sprinkle in some more water if necessary.
Transfer the rice mixture into a steaming plate and steam  under rapidly boiling water for 1 hr. 15 mins.
After 30 mins. sprinkle in some water and you can sprinkle more water if you prefer the rice to be softer and also steam a bit longer.
Meanwhile lightly beat up the egg, add in pepper, light soya sauce.  Fry into an omelette, roll up and cut into strips.
Dish up the glutinous rice into bowls, press lightly, and invert it onto plates before serving.
Garnish with the chopped spring onions, shallot crisps, omelette strips and a light dash of pepper.
Serve hot.




I'm submitting this post to  Muhibbah Malaysian Monday.   Do check it out  'Here'!

















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