Firstly, I am really excited to share with you that I am being featured in At Home with Rebecka’s Hub Pages today. It is such an honor to be invited by my most gracious and talented host, Rebecka of At Home with Rebecka, to be her first featured guest to share a recipe and a little bit about myself. Rebecka will be featuring one of our fellow colleagues every two weeks. It is a great way to stay connected and learn about existing and new food bloggers out there. Please do Rebecka and me the honor of checking out the Hub Pages. Many thanks!
Another piece of exciting news is that Roti n Rice hit another milestone this past week. I went past my 200th post and 200 people “liked” the Roti n Rice Page on Facebook…yay! Thank you all for your continued support and encouragement.
And now, let’s move on with today’s recipe…
Lo Mai Fun as this dish is known in Malaysia, is a popular breakfast street food. Steamed in large trays and topped with cooked dried shrimps and shallots, chopped peanuts, sliced green onions, and chilies, it is considered the simple cousin of the dim sum favorite, Lo Mai Kai (Steamed Glutinous Rice with Chicken) made in individual bowls. This dish can certainly be made vegetarian by omitting the dried shrimps.
- 2 cups (400g) glutinous rice, soaked for at least 4 hours or overnight
- 1 tsp sesame oil
- ½ tsp five spiced powder
- 1 tsp salt
- 1¼ cups (300ml) water
- ¼ cup (30g) dried shrimps
- 1 onion or 6 shallots, finely sliced
- ¼ cup (35g)toasted peanuts, chopped
- 5 to 6 green onions, finely sliced
- 2 red Anaheim chilies, seeded and sliced
- ¼ cup (60ml) canola oil
Rinse and drain dried shrimps. Soak in hot water for 10 minutes. Drain and give shrimps a rough chop.
In a medium sized pan, heat oil. Fry onions or shallots until brown and crispy. Remove with a slotted spatula. Add chopped dried shrimps and fry till crispy. Again remove with slotted spatula. Set aside.
Place a metal rack in the center of wok. Fill with about 1½ inches of water. Bring to a boil.
Rinse and drain soaked glutinous rice. Transfer rice to a heatproof dish. Add sesame oil, five spice powder, salt and water. Transfer dish to wok, place a dome lid on, and steam for 15 minutes. Remove lid, fluff rice with fork. Cover and steam for another 5 minutes. Remove from wok and allow the rice to cool for 10 minutes.
Sprinkle cooked dried shrimps and onions, peanuts, green onions, and chilies onto rice.
Enjoy…..and have a wonderful day!