Before I go for a short trip and another long trip from next week onwards, I just like to take some time here to update few posts by this week. This morning after i sent my son and daughter to the church where they will have a 4 days 3 nights Camporama 2012 camp ( wish i still young, so i can also join this fun camp ^_^), we went to a nearby coffee shop (quite a famous shop actually) to take our breakfast..I think this will be my last time visit this coffee shop, because we noticed all the food stalls there almost run by foreign workers. Some of the boss either sit there to collect money only or the whole stall is running by their foreign workers (i saw one of the stall owner operated another stall in my area)...Even nasi lemak stall also the same. Foods there start to loosing their nice taste and no more authentic..
Come back to today's post, one of my reader asked me how to prepare Ha Mai Lo Mai Kai (dried shrimps steamed glutinous rice). I add Ha Mai/ Hae Bi (dried shrimps) in steamed savoury glutinous rice but i have never add it in Lo Mai Kai (famous dim sum item, steamed glutinous rice in bowl) before.
The other day i saw Jane prepared her Lo Mai Kai in cute and mini size, I like her idea. After I received the Mei Hua shape metal bowls from Sherleen ( we were played exchange gifts actually, hehehe) ..I quickly take this small bowl to prepare this mini size of Ha Mai Lo Mai Kai..Last time when i prepared the normal size LMK, my little son Desmond can't even finish one but this time he ate at least 4 of LMK and he told me that this LMK is yummy..Also i decided to chop mushroom into small sizes and mix it with the rice, because i noticed when i put a whole piece or half piece of mushroom, my kids will not eat the mushroom, but this time they eat everything. Because the were not realized that the mushroom was in the rice actually, hahaha..
And i also omitted the Chinese sausages which my family don't appreciate it much..
Ha Mai Lo Mai Kai (steamed savoury glutinous rice with dried shrimps)
(recipe source : by Sonia aka Nasi Lemak Lover)
500g glutinous rice, wash clean and soak for 4hours (do not need to soak overnight)
2 chicken thighs, cut into small bite-size
1tbsp ginger juice
1tbsp oyster sauce
1/2tbsp light soy sauce
1tsp Chinese cooking wine
1/2tsp salt or to taste
1tsp sesame oil
A dash of white pepper powder
1tbsp potato flour or cornstarch
10pcs Chinese dried mushrooms (soak in water to shorten, rinse few times), chopped small
20g dried shrimps, soak for 5mins, lightly chopped
4 shallots, slices
Seasonings for rice
2tbsp shallot oil
1tbsp oyster sauce
2tbsp light soy sauce or to taste
2tbsp dark caramel sauce
1 and 1/2tsp salt or to taste
1tsp chicken stock powder
400ml water or adjust accordingly
1. Mix all seasoning with chicken, set aside for 1 hour.
2. To sauté the shallots with oil, remove the fried shallots.
3. Use the same oil, to sauté the dry shrimps and mushroom till fragrant. Remove the fried dried shrimps and shallot oil.
4. Mix all seasoning, mushroom, fried dried shrimps, water and glutinous rice in a rice cooker.
5. Cook glutinous rice in rice cooker and fluff the rice with a fork when rice is cooked.
6. To assemble Lo Mai Kai- place 1-2 pcs of chicken, cover with cooked glutinous rice.
7. Add 1-2tbsp water on the rice, steam over medium high heat for 30mins.
8. Turn out Lo Mai Kai on a plate and serve hot.
My note- if you don’t own a rice cooker, you may steam the rice with water over medium high heat for 45mins.
I am submitting this post to Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker.