All happiness depends upon a leisurely breakfast
~ John Gunther .
We had sticky rice for dinner today. Both Arkensen and Nanzaro said that they love this a lot because it’s tasty. I think that it not only tastes good, it looks good too.
The main ingredients for this dish are glutinous rice, Chinese sausage, shitake mushrooms, dried shrimp, shallots and garlic. Suanne got this recipe originally from her younger sister. Here are the before and after preparation shots of the ingredients:
For serving of 4:
- 4 Chinese sausages, diced
- 4 dried shiitake mushrooms, reconstituted, diced
- a small handful of dried shrimps, soaked and chopped
- 2 shallots, finely chopped
- 3 garlic cloves, minced
Sauce:
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
The above ingredients are just an estimates. You can always adjust the amount to your own preference.
Suanne starts off by frying all the ingredients until they are fragrant for about 5 minutes or so. You will know that it’s ready for the next step when you can, well, smell the fragrance of the ingredients.
The (uncooked) glutinous rice and the seasonings are then added in to the ingredients. Before this, the glutinous rice need to be soaked overnight. The seasonings consists of oyster sauce, light and dark soy. Suanne fries the rice together until the rice are well coated.
The glutinous rice are then transfered into a steamer. The steaming process will take about 40 minutes. Every 10 minutes, you stir the rice and add a few tablespoon of water. This is done so that you don’t get the sticky rice that is too soggy at the bottom and too dry at the top.
That’s it. It’s a simple dish to prepare and I think it’s a favourite with kids. To serve, you can add some chopped green onions and some fried shallots.
Here are our ratings:
????? Nanzaro
????? Arkensen
????? Ben
????? Suanne (Self)
ahhhh… my favorite “lor mai kai” but you made it without the chicken! Reminds me of someone from BB with that nickname! 🙂
Hmmm … for some reason, we did not even thought about putting in chicken. That’s a good idea — we’ll try that out. Suanne thinks that she’ll need to add raw chicken during the steaming. Anyway, she bought two chickens yesterday. Chicken this week!
Well, if it is not ‘lo mai kai’, then it is ‘lo mai farn’, and it does really look yummy. Well I will rate in a 4-star rating for the look alone without getting to taste it.Erwin
You made Suanne’s day … for saying that the looks department scored a four!
look so “yammy” , my son favourite M’sia food. hey, suanne. do you know how to made “roti canai” or “Loh Pak steam Cake” (white carrot) ? Webster another favourite food!!! Anyway, 4 star rating for u.
I have never tried making roti canai or loh pak steamed cake. We normally buy those frozen ones. I am hoping you know how to make it because I would sure like to learn from you. Arkensen and Nanzaro loves roti canai and can really gobble up many pieces.
This looks sooo good, it’s on my list to try!
Your sticky rice recipe looks delicious. After I’ve read thru the comments of several others, perhaps you could add roasted pork (“char siew”) instead of chicken.
wahhh!! yummy!!! my favourite!!!!
Hi, this is one of my favourites.
Would it be possible for you to share the quantity of each ingredients you used?
Thank you
Iris
would love to try this! 🙂 i’ve been a follower of your site! 🙂 it’s always a hit if i try to cook your recipe.. can you also share the exact measurements of the ingredients used in this recipe? 🙂 thanks much! more powers! 🙂
Hi kathleen, I had added the measurements of the ingredients into the blog. It’s just an estimates. You can adjust the amount to your own preference.
thanks so much suanne! 🙂 im cooking it this week! 🙂 hope it turns out all well.. i’ll let you know 😉
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