sAfter many attempts, I think i am satisfied with the result of this recipe , it is sweet enongh and the saltiness is just right. The recipe is for plain with 5 spice powder but a filling of red bean paste is also good eats.
Ingredients:
A:
600 g flour
312 ml water
225 g sugar
1/2 tsp soda bicarbonate/baking soda
1 tsp ammonia
3 tsp salt
2 tbsp melted margarine
100 g yeast dough
1 tsp five spice powder
sesame seeds
cooking oil
For yeast dough
100 g flour
100 ml water
1/2 tsp yeast
Method:
For yeast dough:
Mix 100 g flour with 100 ml water and 1/2 tsp yeast and mix into a dough. Leave to ferment for two(2) hours.
Mix all the ingredients in A. and knead into a smooth dough.
Roll out the dough 25mm thick.
Rub five spice powder and sprinkle some water on top of rolled out dough.
Roll the dought to resemble a swiss roll.
Cut it into 12.5 mm thick pieces.
Roll each into a flat round, brush with a little water and sprinkle with sesame seeds.
Heat cooking oil for deep frying.
As soon as the dough floats to the top, it has to be turned and flipped until it bloats.
Fry until brown.
Serves
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Eating this brings me back to my childhood where if you want to have the best Loh Mai Kai in Seremban, my dad will remind us the night before, to wake up before 6.00 am so that we can be in the Dim Sum Restaurant Toong Chan as early as possible otherwise all the Loh Mai Kai will be sold out. Now, i have this anytime i wish, they are frozen and can be heated in the microwave in a jiffy.
Ingredients:
250g glutinous rice
2 cups water/chicken stock
100g chicken meat
100g Char Siew(bbq pork) - slice
1 Chinese sausage (lap cheong), slice
10g black Chinese mushrooms, soaked and cut into thin slices
Seasoning (A):
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
1 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp Shao Hsing Hua Tiau wine
1 tsp oil
1 tsp tapioca flour
Seasoning (B):
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
2 Tbsp oil
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder
Method:
Wash glutinous rice, then soak it for two to three hours.
Steam it for 30 minutes.
Cut chicken into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more.
Mix cooked glutinous rice and seasoning (B)
Grease six small-size rice bowls.
Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices.
Top up with glutinous rice and press down with a ladle.
Fill the bowls with water/chicken stock, make sure the water level is above the rice.
Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls.
Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through.
Loh Mai Kai can be eaten with chilli sauce.
Serves
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Thank you Vin , my bibik from Florida for reminding me that i have not made this since my mother-in-law passed away in 1991. Sambal Lengkong calls for Ikan Parang(Wolf Herring) but any meaty fish will do , in fact fillet would save you alot of time and for the spices I have gone very short cut. Lately i have to cook like the Iron Chefs, have food on the table as fast as i can as Alexander is 15 months and he is as curious as Curious George, chasing him around takes up all the time.
Ingredients:
2 pieces of fish fillet(i used Whiting)
300 ml thick coconut milk
1/4 tsp salt
2 tbsp sugar
1 heaped tablespoon Thai Red Curry Paste
1/2 tsp roasted belacan powder
Method:
Steam the fish fillets until cooked. Flake them when they are warm and they should be flaked very finely.(use a pestle and mortar if available).
Mix the red curry paste, belacan, salt and sugar with the coconut milk in a large microwable bowl until well combined.
Add in the liquid from steaming of fish fillets.
Add in the flaked fish and microwave on high for 2 minutes. Stir thoroughly. Cook further, 1 or 2 minutes(depending on how wet it is) and stir, The result should be very crispy and dried.
Sambal Lengkong is enjoyed like Pork Floss or Sambal Hae Bee
Serves
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