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Monday, July 29, 2013

Lor Mai Farn - Steamed Glutinous Rice

 I have blogged about this steamed glutinous rice much earlier and I consider  this  an improved version with more ingredients and therefore tasted better.  I am following the method that my friend's mother did. She used to operate a stall selling 'lor mai farn, tong sui', yam cake, radish cake etc.  Though her ' lor mai farn' didn't have all the ingredients except dried prawns, it tasted so delicious... one of a kind I would say.  Even my friend cannot get the same taste even though done the same way.

The ingredients I used here are estimated and you can put more or less as you wish.     Anyway it turned out good according to my colleagues.                                                        


400 gm glutinous rice (wash and soak for 3 hours and discard water)
1 pair of Chinese sausages  (soak in hot water for awhile.  Remove skin and dice)
4 big Chinese dry mushrooms (soak in water, wash and dice)  - I  marinate it with a bit of sugar and
                                                                                                 oyster sauce.  

100 gm dry prawns  (wash and soak in some water.  Retain the liquid for later use)
some dry scallops  (wash and soak in some water.  Retain the liquid)

Soya sauce, dark soya sauce and chicken stock/granules or  to taste.


1)      Heat up the wok on low fire.  Put in the sausage and fry until fragrant.  Add in the dried prawns and
         dried scallops.  Continue stirring until crispy.  Put in the mushroom to cook another 5 mins.  Dish out
         and set aside.

2)     Heat up a bit of oil.  Put in the glutinous and keep on frying on low fire.  Sprinkle with the scallop/dried         prawn  water and continue frying for about 30mins.  Do not let the rice stick to the wok.
        Last mix  in the dark soya sauce, light soya sauce and chicken stock granules to taste.  
        Dish out the rice and steam for one  hour.
        Sprinkle a bit more water onto the rice and steam longer if it is still a bit hard.  Enjoy.  It is good.

Tuesday, July 16, 2013

Fruit Cake

My husband's favourite -  fruit cakes.  So I dug out an old recipe given by my sis-in-law.  Though I didn't follow the actual amount of dried fruits in the recipe, it turned out well.  Being lazy, I just bought a packet of dried fruits and added some dried cranberries which I have in the fridge. My colleagues love it!


285 gm  (10 oz) flour     )
1 tsp salt                       )    A
2 tsp mixed spice          )

225 gm butter
175 gm (6 oz.) castor sugar
5 eggs (slightly beaten)
1 tsp. vanilla essense
4 tabsp brandy

500 gm or more dried fruits  (I added 4 tabsp of brandy to it)    -  B

3 tabsp sugar
2 tabsp water
6 tabsp. evaporated milk


1)       Sieve A    Mix the dried fruits into (A) and set aside.
2)      Caramelize the sugar and water to a dark brown.  Add the evaporated milk and stir over
         low heat to dissolve the caramel.  Set aside.
3)      Cream butter and sugar until light.  Add beaten eggs one at a time.
4)      Put in vanilla essence, caramel and 2 tabsp. of the flour and mix.
5)      Fold in the remaining flour with the dried fruits and brandy.  Mix well.
6)      Pour batter into a 7" greased square tin lined with baking paper and bake at 180 deg. C
         for 1 hour or till cake is done.  Poke in a skewer and if it comes out clean, it is done.

Note:    I used two  7"L x 3.5"W x 3"H  tins and bake for 50 mins.