Tuesday, 3 February 2009
Savoury Glutinous Rice
This recipe was featured in the food section of one of our local newspapers and The Lovely Wife wanted to try it. The recipe is from Amy Beh - one of Malaysia's well known cooks and author of many cookbooks.
The Lovely Wife made two versions of this - one with Chicken and one with Pork. It turned out really well indeed and tasted a little like the Fried Rice in Lotus Leaf that is served at Chinese Restaurants - especially during Weddings. It also tasted very much like Loh Ma Kai! That's why I photographed it just like how Loh Ma Kai is served.
This is the recipe as per Amy Beh.
400g glutinous rice, soaked overnight and drained dry
2 tbsp oil
2 tbsp sesame oil
1 tbsp chopped shallots
1 tbsp chopped garlic
2 tbsp dried prawns, soaked and chopped
150g pork belly, diced
3 dried Chinese mushrooms, soaked and shredded
2 tbsp oyster sauce
1 tsp light soy sauce
Salt to taste
1 tbsp sugar
1½ tbsp thick soy sauce
½ tsp pepper
Some fried shallot crisps
Wash and drain glutinous rice, then steam for 35-40 minutes.
Heat oil and sesame oil in a wok. Fry shallots, garlic and dried prawns until fragrant. Add pork belly and mushrooms and fry well.
Add the steamed glutinous rice and seasoning to mix. Toss and fry until the rice is dry. Dish out and serve with a sprinkling of shallot crisps.
The Lovely Wife's parents came over when we served this and no one could believe that it was home made. I wouldn't have either if I hadn't had seen her make it herself - it was that good!
This is now a favourite of The Lovely Wife's to make and of course a favourite of ours to all enjoy!