Lor Mai Fan – Glutinous Rice

Following from my previous episode of making Bak Chang. I have quite some left over glutinous rice. Hence I decided to prepare Lor Mai Fan.

Lor Mai Fan is pretty common when having Dim Sum. If you fancy giving this dish a go, before embarking on the adventurous quest of making this dish your own, then do make your way to your local chinese restaurant that serves Dim Sum. I assure you though, the fillings are just not the same compared to the home made version as restaurant has the tendency of serving a more “economically viable” version. So, why not try the “pimped” out version here.

Credits for this dish, goes to my father-in-law for putting them together. He doesn’t usually cook, but when he does; you know it’s got to be good.

Recipe

Ingredients

• 500g glutinous rice (pre soaked for at least 6 hrs)
• 2 strips of belly pork (cut into 2 cm widths)
• 2 X Chinese Sausage (otherwise known as Lap Cheong – sliced thin). Pre-fry it in a hot pan until the awesome fragrance kicks in. It should be for about 2 mins or so.
• 4 X shiitake mushroom, pre-soaked in hot water, roughly cut
• Handful of dried shrimps (pre-soaked in water for half hour then stir fry for 5-10 mins in high heat)
• Shallots (sliced fine and allow to brown in a little vegetable oil)
• 1 X Spring onions (roughly chopped – for garnishing)

Seasoning for glutinous rice

• 3 tbs sesame oil
• 3 tbs oyster sauce
• 2 tsp salt
• 3 tbs soya sauce
• 1 tbs five spice powder

Marinate for belly pork

• 1 tsp sesame oil
• dash of white pepper
• 3 tsp oyster sauce
• pinch of salt
• 2 tsp soya sauce
• 2 tsp five spice powder

Method

• Marinate your belly pork and allow to rest for 1 hr
• In a hot wok, stir fry the glutinous rice along with the seasoning for glutinous rice. What you want here is to get the heat into the rice, so it cooks faster later on the cooking process. It also allows for the seasoning the opportunity to infuse into the rice grains. You want to do this for about 20 mins or so, Yes, it is quite a lot of work.
• Add in the rest of the ingredients and give it a good mix.
• Next, place the rice in a steamer and allow to cook for 1 hr in simmering heat
• If using a wok, you might want to keep an eye on the water level and top it up every now and then to ensure that the water does not run dry.
• This is an optional step, but I find that it gives the rice much better texture. Give the rice a stir every so often to ensure the rice is cooked evenly throughout the process
• Once cook, plate it, garnish with spring onions and serve hot

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