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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.


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