Foodie

Sunday, June 13, 2010

Law Mei Farn/Stir-Fried Glutinous Rice

This is a simplified version of the classic moulded dome of rice served in dum sum restaurants.  At the restaurants, this dish is usually steamed whilst at the home-front, the traditional method of cooking is adopted - stir-frying and it faintly resembles how Italian Risotto is cooked. This stir-frying method is tedious, 1/2 cup of water is added to the rice, stir and cover and cook in low fire to prevent burning.  Cook until the rice is moist but with no liquid.  I have used the microwave and this way i know i will not burn the bottom.    

Ingredients:

2 cups glutinious rice
8 cups of boiling hot water to scald the rice
3 tbsp lard/oil
1 1/4 cups stock
1 cup lap yoke/chinese bacon - diced small
1/2 cup lap cheong/chinese sausage - diced small
1/4 cup dried shrimp - soaked in hot water for 20 mins, drained before using
4 dried shitake mushrooms - soaked until soft and dice small
2 tbsp light soya sauce
1 tsp thick dark soya sauce
Pepper and sesame oil to taste
Chopped green onions, cilantro, fried shallots and roasted peanuts for garnishing.


Method:

Place rice in a large bowl and ladle hot boiling water over it until all the 8 cups of water is added.  Stir rice with a pair of chopsticks or wooden spoon and then drain.  Spread  the rice in a strainer in a thin layer, leaving a hole in the middle so as to fasilitate the draining better.  Place strainer over a bowl and let the rice drain for 30 - 45 minutes.

Heat wok with 1 tbsp lard/oil and fry the lap yoke until fragrant.  Dish out and leave aside.

Fry lap cheong until fragrant and dish out.  Leave aside.

Fry the dried shrimp until fragrant and dish out.  Leave aside.

Fry the shitake mushrooms and dish out.  leave aside.

Add 2 tbsp lard/oil and when oil is shimmering, add rice and stir to coat rice with the oil. 

Add in 1.2 cup of stock and transfer rice and stock to a big microwave-safe bowl, cover the bowl and microwave on high for 2 - 3 minutes. until the stock is absorbed.   Stir with a pair of chopsticks and add in another 1/2 cup of stock, cover and microwave on high for 2 - 3 minutes.  Repeat with the rest of the stock, cook and stir.

Add in all the fried lap yoke, lap cheong, dried shrimps and shitake mushrooms and mix well.  Cover and microwave for 5 minutes to finished cooking and the rice is cooked through.  If the rice is not thoroughly cooked add in more water/stock and cook further.

Top with green onions, cilantro, fried shallots, peanuts, a dash of pepper and sesame oil to taste..

Serve warm.


 Serves

12 comments:

Rice Palette said...

Ah, this looks great! I always have this at restaurants with dim sum, but never tried making it myself :)

busygran said...

Looks good! I like to eat this but not my family members.So no chance of cooking this. Maybe when I have potluck with my friends.

Sonia (Nasi Lemak Lover) said...

This is my all time favourite, next time must try to use microwave version.

MaryMoh said...

I have not eaten this for a long time. Now I'm craving for it. I remember my mom used to cook this for us when we were young. Hope to try one of these days.

Little Corner of Mine said...

This is actually on my to-do list, but I have a different way of cooking this in mind. Haven't gotten the time to experiment yet. Looks great!

Jess @ Bakericious said...

this dish looks great, i love glutinous rice too and ever made b4, family members commented even better than store-bought :P. Too bad I dun ve microwave now, if not sure wil try ur recipe :(.

Aunt LoLo said...

Your recipes always look so GOOD! I just happen to have some glutinous rice in the pantry.....I bet this would be delicious. *Grin*

Sorry I haven't said anything in a while.....we've spent the last two weeks MOVING, and the weeks before that Getting Ready. Oy. We're finally in our new place, though!

lilyng said...

aunt lolo

thanks for visiting. It's good to hear that you are finally settled in your new place.

Have a good summer

Mary said...

This looks wonderful, Lily. Your pictures are marvelous. Are you using a new camera? Your photos have always been lovely but these latest photos have great color and clarity.
Have a great day. Blessings...Mary

lilyng said...

mary

your comments have always made my day for me. Thanks for dropping by.

I do not spend time with my pictures, its always shoot and then eat. i guess i was in luck with this photo.

Laura said...

Great for breakfast.....another popular item in Singapore....I love it with lots of peanuts ;)

Anonymous said...

Hi Aunty Lily,
I've used your recipe many times now and it's always so delicious. I steam instead of microwave. I really appreciate the tips on substituting the ingredients with ones we find at the American Asian grocery stores.

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