Steamed Glutinous Rice (Lor Mai Fun)

Once upon a time, a little boy was given some yummy chinese-style chicken glutinous rice and he ate and ate and ate…till he could eat no more. He did not realise that glutinous rice expands quite a lot in the belly…and so he became a quite ill. He swore never to eat glutinous rice again. Little did he know that more than twenty years later, his beloved wife would make him a new, shiny and happy glutinous rice convert again.  Ha!

I personally really enjoy lor mai fun (glutinous rice) – which is usually steamed with marinated chicken, mushroom and chinese sausage. There are variations of Lor Mai Fun, which is usually served as a dim sum dish. Some are steamed in a small bowl and served turned out like a jelly mould, some are steamed in lotus leaves which gives it an additional aroma and some are just mixed though and steamed.

With the lack of small bowls and lotus leaves, I picked option three.

In the steamer...

This is definitely not a last-minute-plonk-stuff-together kinda meal, there’s some planning ahead required. Not something I’m used to doing, but I really, really wanted some Lor Mai Fun, so I had to get organised.

Paid off. Big time. Not only did I enjoy every morsel of my savoury childhood snack, hubby got to re-live his enjoyment too, minus the major tummy-ache. Smiles all round.

STEAMED GLUTINOUS RICE (LOR MAI FUN)

Ingredients A:

4 tbsp of oil

1 tbsp chopped garlic and shallots

500gm glutinous rice, soaked overnight and drained

50 gm dried prawns, soaked

1 tbsp oyster sauce

1 tsp dark soya sauce

1 tsp salt

1 tsp sugar

1 tsp chicken stock granules

1/4 cup of water

Ingredients B:
1 tbsp oyster sauce

1/2 tsp dark soya sauce

1 tsp sugar

1/2 tsp sesame oil

1/2 tsp white pepper

Salt to taste

2 chicken thigh, cut into small pieces

7 mushroom, soaked

2 chinese sausages, cut into thin slices

Method :

1. Mix ingredients B together and marinade overnight.

2. Heat oil in pan. Sautee chopped garlic, shallots and dried prawns till fragrant. Add in the rest of Ingredients A including the rice. Mix thoroughly, then add in the marinated Ingredients B. Stir through, then set aside.

3. Place rice mixture evenly in a shallow metal dish and steam on high heat for 30 minutes before serving.

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