Lo Mai Kai (Glutinous Rice)

I love Lo Mai Kai! I like to have this during dim sum sessions. My munchkins love them too! Hmmm....Let's have a feast of glutinous rice. :)

Ingredients

400g glutinous rice (soaked overnight)

400g chicken meat-marinated overnight ( I like thigh meat)

10 pcs of dried mushrooms (soaked overnight,squeezed dry and cut into small pieces)

2 chinese sausages (sliced and fried briefly)

Glutinous Rice (mixed in a bowl)

2 tbsps oil

1 tbsp sesame oil

1 tsp five spice powder

1 tsp salt

1 tsp sugar

1/4 tsp pepper

2 tbsps light soya sauce

1-2 tbsp dark soya sauce (if u like it darker in colour)

Chicken Marinade 

1 tbsp shaoxing wine

2 tbsp light soya sauce 

1 tbsp dark soya sauce

1 tsp salt

1/2 tsp pepper

Other ingredients

3 shallots-minced

2 tbsps oil

3 tbsps oyster sauce

1 tbsp light soya sauce

1 tbsp dark soya sauce

100-150 ml of water

Hot water for steaming

Method

1. Drain glutinous rice and steam it for 30mins. Set aside.
2. Heat up a frying pan and fry shallots till fragrant and add in mushrooms. Fry briefly.
3. Add in chicken, oyster sauce, soya sauce, dark soya sauce and fry till cooked. 
4. Add 100-150ml of water and let it simmer at low heat for about 15mins. Set aside.
5. Fry glutinous rice in a non-stick pan for about 5-8mins (stirring frequently) and add in seasonings. Stir and combine well. Set aside.
6. Grease some containers for steaming. If you don't have, you can use a heatproof bowl and steam everything. The only difference is it's not individual-type.
7. Layer the chicken, mushroom and sausage at the bottom and glutinous rice on top. Do make sure it's well-packed.
8. Add hot, boiled water into each container till the rice is slightly covered.
9. Steam in a big pot for about 20-30 mins. 
10. Serve warm with chilli sauce and fried onions. 
11. Enjoy!

Steamed Glutinous Rice

Chicken+Mushroom

Fry Glutinous Rice

Seasonings-mixed well

Mix seasonings well in glutinous rice

Place them in individual bowls

Enjoy!

Popiah

It's a dish that has such a great variety of condiments which makes one yearn for more. In fact, the more, the merrier! I can't make so many condiments over here-as I want to get most of the ingredients from the local store without going to the Asian shop, so I make do with about 5-7 items. I can't get 'sengkuang' here so I substitute with white radish and carrots. I miss Rom's popiahs. They were really lip-smacking! Oh! and my munchkins love the popiah skins. They said: Yummy!!! >_<

Ingredients

Main condiment

2 large-sized white radish-cut into strips

2 medium-sized carrots-shredded

5 cloves of minced garlic

2 pcs of dried cuttlefish-cut into strips

3 tbsps oyster sauce

1 tbsp dark soya sauce

1 tbsp salt

1 pack of Popiah Skin from TYJ/Spring Home Spring Roll Pastry 

Side Condiments

4 eggs for fried omelette-cut into strips

100g fried French beans- in small bits 

2 Chinese Sausage - in small bits and fried briefly

1 medium-sized cucumber-cut into thin strips

1 medium-sized carrots-cut into thin strips

200g of blanched small prawns

Optional

Blanched beansprouts

Fried beancurd

Fried peanuts

Fried onions

Chilli sauce for dipping ( I like the Tean's Gourmet Crispy Prawn Chilli)

Hoi Sin sauce for dipping

Method

1. Heat up some oil in a thick bottom pot and fry garlic till fragrant. 
2. Add in dried cuttlefish and salt. Fry briefly.
3. Add in carrots and fry briefly.
4. Add in radish, oyster sauce and dark soya sauce.
5. Stir occassionally and let the ingredients cook at low heat for about 30mins.
6. Set aside and cook the rest of the side condiments.
7. Scoop the main condiment into a siever and drain it on top of a bowl.
8. Start with chilli sauce and hoi sin sauce as the base on the popiah skin.
9. Add other condiments as you wish. 
10. Fold in the sides of the popiah and roll it up. 
11. Voila and start munching!

Garlic and dried cuttlefish 

Carrots and white radish

Side condiments

Main condiment

Gather all your condiments

My hubby's way of wrapping the popiah ;)

My way ;)