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Saturday, June 23, 2012

Lor Mai Kai in Lotus Leaf

For this year's Dumpling 'Chang' Festival, my family won't be making any dumplings.   Since the family [especially the teenage kids] loved savoury glutinous rice so much, I decided to make Lor Mai Kai to satisfy their cravings.
The recipe is actually Lor Mai Kai [Steamed Savoury Glutinous Rice] but instead of the usual steaming in  bowls, I wrapped them with lotus leaf after checking with dear Sonia when I saw her posting on LMK. Apart from the LMK flavours, it also has the fragrance of the lotus leaf.  I should say it is Yum Yum [better than store bought].
My first intention was to follow 3 different recipes shared by Sonia, [Nasi Lemak Lover], Ah Tze [Awayofmind] and Happy Flour [LMK].  On second thought, I think I can't handle 3 different recipes in one go, so I decided to use a recipe that I have which makes enough to give to my mum and her grandchildren.  To my dear friends, I will try each of yours when I am preparing less of it.
Here are the ingredients and method.  I actually made 9 LMK with lotus leaf and 3 in bowls.
[makes 12 bundles]
600 gm glutinous rice - washed and soaked in water for at least 4 hours or overnight
Seasoning for glutinous rice [mix together in a big mixing bowl]
1 tsp salt
1/2 tsp each of sugar, Ajinomoto, pepper
1 tsp dark soy sauce
1 tbsp light soy sauce
2 tsp sesame oil
3 tbsp oil
  • Drain glutinous rice and steam for 45 minutes or until rice is thoroughly cooked.  Remove and add to seasoning.  Mix seasoning and rice well.  Roughly divide into 12 equal portions.
3 chicken thighs - deboned - each cut into 4 pieces
12 small dried mushrooms -  soaked and keep whole
2 Chinese sausages - skin removed and sliced slantly to get 12 pieces
100 gm char siew - store bought [cut 12 slices]
150 gm pork, cut into slices [I omit]
Seasoning for meat and mushrooms
1 tsp salt
1 1/2 tsp sugar
1/2 tsp Ajinomoto
1/4 tsp pepper
2 tsp light soy sauce
1/2 tsp dark soy sauce
1 tbsp each of oyster sauce, sesame oil, cooking oil
2 tsp wine
2 tbsp water
2 tbsp cornflour
1 stalk spring onion and a piece of ginger - lightly mashed [optional]
  • Season chicken, pork and mushrooms with the seasoning for meat for at least an hour.
3 pieces of lotus leaf
  • Blanched in hot water until soft.  Remove and rinse to clean.  Using a scissor, cut each leaf into 4 pieces.  Drain on colander to drip dry the leave.
To Wrap LMK in lotus leaf
  • Take a piece of lotus leaf.  Place a piece of each ingredient about 2-3 inches from the edge of the broad side of the leaf.  Top up with 1 portion of the steamed glutinous rice.  Fold the leaf to cover the rice and wrap up like a parcel.  Tuck in the end to seal well.
  • Place parcel on a steaming tray.  Do the same for the rest of the ingredients.
  • Steam LMK over boiling water on high heat for 30-40 minutes.
  • Serve hot.
Steamed LMK in bowls
The LMK rice is soft, QQ and taste is just nice.  The meat and mushrooms have the fragrant smell  and flavours of spring onions and ginger.

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