Monday, August 31, 2009

Lomaikai (steam glutinous rice with chicken)

This is my favourite breakfast in Malaysia when I was young. It comes steaming hot from the steamer with other dimsum delights such as BBQ pork buns etc. My father's favourite too.
Marinate chicken with ginger juice, sugar, salt, white pepper, sesame oil, oyster sauce, soya sauce and dark soya sauce for about 30 minutes.
Soak 12 mushrooms in hot water for 2 hours till soft. Alternatively simmer mushrooms for 15 minutes, then cut into half or bite size depending on the size of mushroom. Squeeze out water in mushrooms, marinate with sugar and corn flour.
With some oil in pan, fry Chinese sausages till crispy. Remove and let cool, then cut them into slices.
Cut BBQ pork (you can make your own "charsiew" or you can buy them from a chinese BBQ shop) into bite sizes.
Saute some ginger and garlic in 1 tbs oil and then add marinated chicken, mushrooms, BBQ pork, Chinese sausages. Add about 1 cup of water to get some juice. Simmr for about 5 minutes and then thicken with 2 tsp tapioca flour dissolved in water.
Use 1 kg glutinous rice which I soaked overnight. I sauté some diced ginger and garlic in 1 tbs vegetable oil and 1tsp sesame oil till fragrant, then add the drained glutinous rice and stir for about 2 minutes. Add 1 tbs soya sauce, 1 tbs thick soya sauce and 2 tbs salt and stir till the rice is slightly crunchy. Then transfer the rice into a roasting dish and steam the glutinous rice for 15 minutes with 2 cups of water added to the rice.
Use metal or porcelain rice bowl, brush the sides with oil to prevent the rice from sticking to the side of bowl after it is cooked, place some meat (chicken, mushrooms, sausage, egg, charsiew) at the bottom of bowl and then add rice on top. Press the rice down with the ladel. Steam for 20 mins.
1 kg glutinous rice can make 12 bowls, depending on the size of the bowl. Use about 2 chicken thighs, deboned and cut to bite size, 3 strips (about 3" length) of BBQ pork, 3 sausages, 12 shitake mushrooms.

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