I notice that recently there are quite a number of posts on glutinous rice from fellow bloggers. As I too have a soft spot for this sticky rice, I made this ..........'Steamed savoury glutinous rice'.
I really enjoyed tucking into this tasty 'Loh Mai Fan' and can't stop at one helping. So ended up with having this for dinner as well!
- 600 gm glutinous rice - washed and soaked for 7 hours
- 10 dried shitake mushrooms, washed and soaked to soften, diced
- 40 gm dried shrimps, washed
- 150 gm pork fillet, diced
- 1 egg
- 5 shallots, peeled and sliced
- Spring onions for garnishing
- Sesame oil
- 200 ml water
- 1 Tbsp dark soya sauce
- 1.1/2 Tbsp light soya sauce
- 1.1/2 Tbsp sugar
- 1 tsp chicken granules
- 1 tsp salt
- Wash and soak the glutinous rice for about 7 hours, then drain the rice of the water.
- Season the diced pork fillet with a dash of pepper, a bit of light soya sauce, sesame oil and some salt..
- Heat up a wok with 3 Tbsp oil, shallow fry the sliced shallots till light brown. Dish out and set aside.
- With the remaining oil in the wok, stir-fry the dried shrimps, add in the seasoned meat and diced mushrooms. Add in the water, mix in the drained glutinous rice.
- Add in the seasoning and mix well. Test for taste and sprinkle in some more water if necessary.
- Transfer the rice mixture into a steaming plate and steam under rapidly boiling water for 1 hr. 15 mins.
- After 30 mins. sprinkle in some water and you can sprinkle more water if you prefer the rice to be softer and also steam a bit longer.
- Meanwhile lightly beat up the egg, add in pepper, light soya sauce. Fry into an omelette, roll up and cut into strips.
- Dish up the glutinous rice into bowls, press lightly, and invert it onto plates before serving.
- Garnish with the chopped spring onions, shallot crisps, omelette strips and a light dash of pepper.
- Serve hot.
I'm submitting this post to Muhibbah Malaysian Monday. Do check it out 'Here'!