Sunday, May 29, 2005

Quite close

I did Lor Mai Kai today. I got the recipe from Amy Beh's but I will need to modified a little to suit our preference.

Verdict: Taste is okay but finds the rice a little too dry and not so saucy.


What you need:

200g chicken (deboned and cut to strips)
100g lean pork, cut to strips
3 black mushroom, soaked and cut to strips
3 tbsp oil
300g glutinous rice, soaked overnight and drained well


1 tbsp oyster sauce
1 tsp light soya sauce
1 tsp ginger juice
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp dark soya sauce
1 tsp sesame oil
1 tsp Shao Hsing Hua Tiew wine
1 tbsp oil
1 tbsp water
1/2 tsp corn flour

Seasoning for rice

1/2 tsp salt
1 tsp sugar
2 tsp oyster sauce
2 tsp light soya sauce
1 tsp Chinese wine
2 tbsp water


Marinate chicken and meat with Marinade for at least an hour.

Steam glutinous rice for 45 mins.

Remove from steamer and add in Seasoning, mix well.

Heat oil, add mushrooms and stir fry well for one minute.

Lightly grease six small rice bowls.

Arrange chicken, pork, mushroom at the bottom of the bowl.

Top with steamed glutinous rice.

Wet hands and press rice down firmly to about 3/4 full and sprinkle remaining marinade sauce over the rice.

Steam over boiling water for 30 - 40 mins.
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  1. Hi,
    When you steam your rice do sprinkle some water every 5-10 mins so your rice would be very soft when cooled.:)


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