No-Frills Recipes ... cooking, baking & excerpts on travel

I have seen winter melon double boiled soup and I was surfing the internet looking for recipes to experiment with.  Steaming food in a pumpkin to use it as a serving bowl looks interesting and since I have some glutinous rice, why not let it mingle with pumpkin and see how it would turn out.  It's quite a straight forward dish, just like serving rice in a steamed pumpkin rather than on a plate and I do like the presentation. Steamed Pumpkin Glutinous Rice   ~    蒸南瓜糯米饭    Ingredients 1 kg Japanese pumpkin 180 gm glutinous rice (washed, soaked overnight) 80 gm pork, diced 10 gm dried shrimps 3 Shitake mushrooms, hydrated, stemmed and diced 1 tsp oyster sauce 2 tsp light soy sauce 1/2 tsp dark soy sauce 1 tsp chopped garlic 1 tsp sesame oil Salt to taste Method Wash the pumpkin, place on a plate and steam on medium heat for about 15 mins. to soften.  Then carefully cut a lid opening about 8 cm diameter around t...

Loh Mai Kai is the transliteration of  糯米雞 in Cantonese, meaning glutinous rice steamed with chicken.  It is a common dish in any dim sum restaurant and you can't miss it. Some of them are served in  small steel bowls while some are steamed in alluminium foil cups.  The glutinous rice is steamed with chicken, mushroom and Chinese sausage, but in my recipe today, I had to omit Chinese sausage as I wasn't able to get it during this 'lock down' period.  Hence, I substituted with some dried shrimps and dried scallops.  The taste of the glutinous rice is just wonderful as it has been infused with these flavours.  It's best to use drumsticks, deboned or with bones, absolutely your personal preference.  You can enjoy Loh Mai Kai for breakfast or brunch or whenever you feel like it.                                Loh Mai Kai  ~  糯米雞  (Glutinous rice ste...