Lor Mai Fun

I am so delighted to find this Lor Mai Fun recipe.  Thanks to B for sharing despite him selling this.  Really generous of him.  

With the removal of the excess starch, this dish tasted like normal fried rice but with a chew.  My family likes it alot.

Going forward, this might be added to my pot luck list.

Source

What you need:

2 cups glutinous rice

Ice water (for soaking)

2 tbsp shallot oil

1-2 tbsp fish sauce

1 tsp white pepper

1 tsp sugar

Method:

Soak the rice the night before.

The next day, rinse the soaked rice under running tap water for at least 10 mins to remove excess starch.

Steam the rinsed rice for approx 40 mins.   Let it cool by soaking the rice briefly in tap water and separate the grains with your hands.  Then strain to remove excess water.

Heat a wok and add shallot oil, stir in the steamed rice.

Add fish sauce, white pepper and sugar.  Fry until the rice grains are dry and the moisture evaporates (approx 10-15 mins).

You can add in dried shrimps, dried scallops, dried mushrooms.   All hydrated before hand and prepare according.

I have added pork to it as well.  You can add your choice of meat.

Enjoy!

Pulut Panggang

It's been a long while I last ate Pulut Panggang and I was craving it.  Since I made a big tub of Hae Bee Hiam the other day,  I think this is the moment I get my act together.

Learnings: This turned out superb.  Totally love it.  Shall keep this on hand for craving days.

What you need:

300g glutinous rice

200ml coconut milk

1½ tsp salt

Method:

Wash and soak glutinous rice overnight, chilled.

Then drain and steam the rice for 20 mins.

Mix coconut milk with salt.

Gently mix the coconut milk mixture into the rice while hot.

Transfer back to the steamer, spread evenly and continue to steam for another 15 mins or until dry.

Keep rice covered while you add filling and roll.

Spread the rice into a rectangle onto blanched banana leaves.

Add fillings in the centre and fold up the banana leaves to encase the filling.  

Roll it up and then secure both ends with toothpicks.

Roast on a dry pan until fragrant.

 

Enjoy!