Steamed Glutinous Rice With Chicken (Lor Mai Kai)

Weather for Te Awamutu today

Season :
Summer
Forecast :
Chance of Rain
Temp : 30°C | 13°C
Current :
Mostly Clear 
Temp : 17°C

Salam, Kia Ora...

I remembered when I was still in SG, I used to stock up the freezer with frozen lor mai kai bought from NTUC.  The portion were small and I will usually heat up 2 pieces at a time in the microwave.  Add heaps of white pepper and enjoy them while they were still pipping hot...yummmy ;)

For fresh dumplings and baos, I usually just head to the 7/11 stores to buy them.  A few times when I went there the food warmers were empty but when they were filled I will definitely buy the bbq chicken baos, prawn siew mais & LMK made by HongKong DimSums as I simply luv them.  Its been awhile now that I last indulged in those yummy dumplings....booo hooo 

Anyway, I'm so used to the frozen LMK whereby the glutinous rice is white and not black.  Yesterday, I googled for the recipe and was disappointed when all the recipes I stumbled upon features the black glutinous rice.  Nonetheless, I decided to give this recipe a try.  I followed the recipe for the chicken marinade and omitted mushrooms bcos I simply hate them and adjusted the glutinous rice seasoning ingredients so that the glutinous rice remains white.  I'm glad this recipe produces yummy LMK.....really satisfy my cravings of LMK!! yummmmmzzz ;pppppp 

Recipe adapted from Seasaltwithfood. Recipe below has been amended by me.  This recipe produces 8 bowls for me.  I had 2, Jannah had 1 and I froze the rest ;)

Steamed Glutinous Rice With Chicken

Ingredients For Glutinous Rice :

2 Cups Glutinous Rice, soaked overnight and drained
1 1/2 Tbsp Peanut Oil
8 Small Ramekins or 4 stainless steel bowls (5” diameter)
Seasoning
2 tsp Salt
½ tsp Sesame Oil
2 tsp Sugar
A few dashes of White Pepper

Marinate For Chicken :

1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2 tsp Dark Soy Sauce
½ tsp Minced Ginger
2 tsp Sugar
½ tsp Sesame Oil
1 tsp Corn Flour
A few dashes of White Pepper

300 g Chicken Thigh, boneless and skinless
150 g Chicken Breast, boneless and skinless


Method

Cut the chicken into small bite-size pieces and marinate for at least 30 minutes.

Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside.

In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes and remove from the heat.

Lightly oil the ramekins or bowls and divide the chicken evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 30 to 35 minutes. Remove from the heat and serve immediately.

Back to watching Korean dramas now, bye bye everyone...


Me Te Aroha...With Love,
Anie ;)

Eidul Adha Mubarak...

Weather for Te Awamutu today,
Season :
Spring
Forecast :
Clear
Temp : 25°C | 15°C
Current :
Sunny with extreme UV(11) warning!!!!!
Temp : 21°C

Salam, Kia Ora......

I prepared a few simple dishes last nite for Eidul Adha's celebration.  We haven't got anything planned for today, might just relax.  There are still some left over, enough, for tonight's dinner......that means I don't have to cook tonight.  Yippppiiieee!!!!  Public holiday for family & friends in SG & MY, but not in NZ....hehehez.  Hope everyone will be having a great time today and enjoying, savouring, eating the yummilicous Eid food......drrrooolllzzz :p

Anyway, gonna keep my rambling short today as I've a long list of recipe to share.....hehehez

Biryani Rice
Ingredients :

• 2 cups basmathi rice washed and drained
• 2 cups water or measure the water accordingly to the rice needs
• 3/4 cup fresh milk or evaporated milk
• 2 tbsp ghee or butter
• 2 cloves garlic chopped finely
• 1 inch of ginger bruised
• 1 medium onion thinly sliced
• 1 stalk lemon grass bruised
• 2 pieces of pandan leaves tie to a knot
• 2 fresh tomatoes chopped to small pieces
• 1 packet of Shan Biryani Masala Mix or substitute with abt 3 tbsp any biryani mix
• 1 stick cinnamon, 3 cloves, 1 star aniseed & 3 cardamons (not required if you are using Shan's mix as its included in the mix)
• Salt if required.
• Abt 1/4 tsp of tandoori red food colouring diluted in 2 tsp of water.

Garnishing :

• Roasted cashews
• Sultanas
• Fried shallots
• Coriander leaves

Directions

• Heat ghee/butter in a pot or rice cooker (I did mine in a rice cooker)
• Add garlic, ginger, onion, lemon grass, pandan leaves and saute till soft & fragrant.
• Add chopped tomatoes and cook till all the ingredients turned into a paste.
• Add biryani mix and stir till well incorporated.
• Add rice, water,  milk and salt (if required) stir well.  FYI Shan's mix contains salt.
• When rice is 3/4 done, gently 'dig a hole' in 2 different spots and pour in half of the tandoori colouring in each hole.
• Cover the holes with rice but do not stir the rice.
• When rice is done, gently fluff rice with a fork to avoid breaking the morsels.
• Garnish and serve.

Masala Fried Chicken
Ingredients

• 10 chicken drumsticks or approx 1.5kg of chicken
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• 1/4 tsp tandoori red food colouring
• 1/2 cup white rice flour
• salt & pepper to taste
• Enough canola oil for deep frying

Directions :

• Clean chicken and drain excess water.
• Place chicken in a container and add all the ingredients above.
• Mix well and leave chicken marinated for at least half an hour.
• Heat oil in a wok and deep fry chicken till cook.
• Place cooked chicken on paper towels to drain excess oil.

Spiced Pineapple

Ingredients :

• 1 whole pineapple skin and middle core removed and cut into pieces.
• Or use the sliced/rings canned pineapples and cut into fours.  Just make sure you use the good quality brand like Dole or Golden Circle as the cuts are thicker.  Do not drain away the juices.
• 1/4 cup water if using fresh pineapple or use all the canned pineapple juice.
• 1 stick cinnamon
• 1 star anise
• 2 cardamons
• 3 cloves
• 2 cloves garlic
• 2 shallots or half medium onion
• 3 green chillies or red or u can add any amount u desired
• 1/2 tsp turmeric powder
• 1/4 tsp chilli powder
• Enough canola oil for sauteing
• Sugar and salt to taste

Directions

• In a pot, heat canola oil.
• Add cinnamon, star anise, cardamon, cloves, garlic and onion and fry till fragrant.
• Add turmeric & chilli powder and give it a quick stir.
• Add the juice of the canned pineapples or water.
• Once juice or water boiled, add pineapple.
• Cook pineapples until it absorbs the turmeric colour.
• Add chillies, sugar and salt.
• Simmer for abt 3 - 5 more mins and turn fire off.

Enjoyzzzz.......
Me Te Aroha...With Love,
Anie ;)