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.

Ingredients

[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.

Glutinous Rice Wrap Rolls

Is this considered  'Dim Sum', rice roll or dumplings, I do not know.   Anyway, it is edible 'wrap and roll' that are filled with delicious treasures.
The rolls are very flavourful.  When fried the glutinous rice is soft and QQ.   Nice.

Ingredients

[makes 20-22 rolls]

300 gm glutinous rice - wash and soak in water overnight

1 tsp salt

1 tbsp oil

1 piece beancurd skin [cut into rectangular pieces of about 10cm x 15cm]

enough oil for deep frying [fry in several batches to reduce the quantity of oil required]

Filling

100 gm char siew - store bought - diced

100 gm tender lean pork - diced

100 gm chicken breast - diced

4 shitake mushrooms - soaked and diced

1 small carrot - diced

1 tsp each of oyster sauce, sugar, light soy sauce and wine

1/4 tsp each of salt and pepper to taste

1/2 cup water or stock

1. Drain soaked rice.  Line a steaming tray withe muslin cloth.  Pour in rice and steam for about an hour or until rice is soft and cooked.  Remove from heat and add in salt and oil.  Mix well and set aside.
2. Heat 1/2 tbsp oil in a wok.  Stir fry the lean pork, chicken meat, mushroom and carrot.  Fry for a few seconds.  Add in seasoning and water.  Simmer until the filling is almost dry, then add in the char siew.  Fry for a few seconds to combine ingredients.
3. Mix the filling with glutinous rice.  Combine well.
4. Place some filling in the middle of each beancurd skin.  Fold in the sides and roll up.  Do the same until the ingredients are all used up.
5. Heat enough oil in wok and deep fry dumplings/rolls until golden brown [I shallow fry the rolls in batches on medium heat].
6. Drain well on kitchen paper and serve hot [plain or with mayonnaise/chilli sauce].

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.

EZ Home Style Siew Mai

Siew Mai is my favourite Dim Sum item which I will definitely go for when I am at the Dim Sum outlets. One portion is never enough.  I did make siew mai once in awhile when I have available 2 main ingredients [water chestnuts and suitable wantan skin]. The wantan skin sold at the wet market nearby my house is rather thick and at times uneven.  Here I tried using the Japanese Gyoza pastry skin for a change.   Meat and prawns are not a problem. 

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.

Ingredients

[makes about 22 - 24 pieces]

150 gm prawns - shelled and minced coarsely

350 gm minced meat with some fats [minced coarsely]

70 gm water chestnuts - chopped finely

1 tbsp each of chopped spring onions 

22-24 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]

Seasoning

1/2 tsp each of salt and sugar
1 tsp pepper 
1 tbsp oyster sauce

1 tsp sesame oil
1 egg white
1 tsp cooking wine [optional] 

1 tbsp water

2 tbsp tapioca flour
1/3 carrot - finely grated or scrap using a spoon - topping

1. Mix prawns and meat with all seasoning ingredients [except carrot] in a bowl. Stir in one direction until gluten develops.  Add in water chestnuts and spring onions.  Continue stirring until all ingredients are well combined.  
2. Take the mixture and slap it against the side of the bowl for 10-15 times until the mixture looks slightly shiny [ this process will make the meat firmer].
3. For easy wrapping, set  aside the mixture in the fridge for at least 1 hour.
4. Place a wrapper in your palm and heap 1 tablespoon of mixture in the centre.
5. Squeeze a section of the wrapper gently between your forefinger and thumb to shape the siew mai.
6. Using a palette knife, add some meat to the hole between the forefinger and thumb until it covers the top of the siew mai.  Then lightly pat the bottom so that it fills up nicely.
7. Place the siew mai in a tray lined with parchment paper [prevent sticking].  Place some grated carrot on each siew mai as garnishing.
8. Steam siew mai over boiling water for 10-15 minutes.  Serve immediately.

Fried Round Wantan

Fried wantans that come in various shapes and sizes are common items that we see at Dim Sum outlets.  Basically, the fillings are the same.  Served hot with chilli sauce or mayonnaise makes it yummy and appetising especially among the children.  At anytime, you can be tempted to go for several helpings.

Since I have some Gyoza pastry left from my Sui Kow making, I might as well used them to prepare fried wantans with round shape.   This recipe is from Amy Beh but I adjusted a little of the seasoning to suit our taste.   Not too bad and it is easy to do.

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.

Ingredients

[makes about 20 pieces]

100 gm prawns - shelled and minced

100 gm minced meat with some fats [I used lean meat]

50 gm water chestnuts - chopped finely

2 dried Chinese mushrooms - soaked and chopped
1 tbsp each of chopped spring onions and coriander

40 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]

chilli sauce and mayonnaise
enough oil for frying

Seasoning

1/2 tsp each of salt, sugar and pepper to taste

1 tsp chicken stock granules or 1/4 tsp msg

1 tsp each of  light soy sauce and sesame oil

1 tbsp water

1 tsp cornflour

1. Combine meat and prawns with seasoning.  Stir in direction to mix well into a sticky paste.  Then add in mushrooms, water chestnuts, chopped spring onions and coriander.  Continue to stir for a few more seconds until mixture is well combined into a thick paste.  Slap against the bowl several times.  Rest in the refrigerator for at least 30 minutes.
2. To prepare the wantans, place about 1 tablespoon filling on the centre of wantan skin.  Apply a little water around the edges of the skin with your finger.  Place another pastry skin over the filling to cover.  Press the edges all round to seal well.  Repeat the same until all the filling and pastry skin is used up.
3. Heat up enough oil in wok on medium low heat.  Fry wantans in batches until golden brown and crispy.  Remove and drain on absorbent kitchen towels.  
4. To serve, cut fried round wantan into half or quartered.   Serve immediately with chilli sauce chilli Sauce [Dipping Sauce] or mayonnaise. 

MY Prawn/Meat Dumplings [Sui Kow]

 

Recently we had Dim Sum at a newly opened Dim Sum Tea House in our housing estate.  Apart from the usual Dim Sum items, this outlet also serves many different boiled soup.  One of them is Sui Kow Soup [Prawn/Meat Dumplings Soup].  Three pieces in a bowl costs RM 4.00.

Sui Kow is one of the many dumplings that I liked.  In conjunction with SSB's Dim Sum Affair, I thought probably it is time to prepare this again.

I'm submitting submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012)   hosted by SSB of Small Small Baker.

 

 

 

Ingredients

[makes about 20 pieces]

20 small-medium size prawns - marinate with a pinch of salt and some cooking wine

100 gm minced meat with some fats [I used lean meat]

50 gm water chestnuts - chopped finely

2 dried Chinese mushrooms - soaked and chopped

20 pieces of round wantan skin [I used Japanese Gyoza skin - store bought]

garlic oil, shredded spring onions [optional]

shredded ginger in black vinegar sauce

Seasoning

1/2 tsp each of salt, sugar and pepper to taste

1 tsp chicken stock granules or 1/4 tsp msg

1 tsp each of  light soy sauce and sesame oil

1 tbsp water

1 tsp cornflour

1. Combine meat with seasoning.  Stir in direction to mix well into a sticky paste.  Then add in mushrooms and water chestnuts.  Continue stir for a few more seconds until mixture is well combined into a thick paste.  Rest in the refrigerator for at least 30 minutes.
2. To prepare the dumplings, place about 1 tablespoon filling on the wantan skin.  Top up with a prawn.  Apply a little water around the edges of the skin with your finger.  Fold into half moon, first pressing the centre of the edge then the sides to seal well.  Repeat the same until all the filling is used up.
3. Bring a pot of water to boil.  Cook several pieces at a time.  The dumplings are cooked when it floats up to the surface of the boiling water.  Dish out onto plate using a serrated ladle.
4. Serve hot with garlic oil, shredded spring onions and shredded ginger in black vinegar sauce.
5. For sui kow soup - put cooked sui kow in a bowl, scoop enough soup over sui kow.  Garnish with chopped spring onion, sesame oil and a dash of pepper.

Soup Stock for Sui Kow

I prepared a healthy soup stock for the sui kow using my steamboat stock recipe which is very aromatic but not oily.

Ingredients

[serves 3-4]

2 lemongrass - lightly smashed

2 stalks of spring onions

4-5 cloves garlic

1/2 a cube of ikan bilis stock [anchovies]

salt and pepper to taste

1 litre water

• Put all ingredients in a saucepot.  Let it boil for about 5-10 minutes.  Add salt and pepper to taste.  Simmer stock for another 5-10 minutes.   Remove all the ingredients.  The soup is ready.  When serving add garlic crisps and sesame oil if preferred.

Note:

I used Japanese Gyoza skin wrap for my dumplings because I found the yellow wantan skin sometimes has a very strong alkaline taste.

Prawn Rolls With Beancurd Skin

I am submitting this post to Small Small Baker: Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker

Prawn Rolls With Beancurd Skin

Remember the small, sweet white shell prawns for the prawn fritters.  Since my Ma have some of these prawns and also some leftover beancurd skin [foo peh], I suggested to make them into these prawns rolls [quite similar to those sold at dim sum outlets].  Very simple ingredients and method to prepare these prawn rolls.

Ingredients

[makes 10 rolls]

300 gm small white prawns - remove shells, wash and drain dry

Marinade

1/2 tsp pepper

1/2 tsp salt

a dash of msg

1 tsp sesame oil

3 tbsp cornflour

10 pieces of beancurd skin [foo peh] - size 3" x 4" piece

Prawn Rolls Before Frying

1. Mix marinade to prawns.  Stir to combine well and set aside for 15 - 20 minutes in the fridge.
2. Use a piece of beancurd skin, put in about 1 spoonful of prawn mixture in the centre.  Roll up and press both sides to seal rolls [see photo].  Keep in container to store in fridge if not frying immediately. 
3. Fry in wok with oil [turn on to medium heat after putting in the prawn rolls] like frying meat rolls until golden and crispy.  Complete frying the rolls in batches. Drain on kitchen paper before serving with chilli sauce or mayonnaise.