This Savory Steamed Glutinous Rice (Lo Mai Fun) is a popular street food breakfast in Malaysia. It is delicious served with a variety of toppings.
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**.
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 (Savory Steamed Glutinous Rice) as this dish is known in Malaysia, is a popular street food breakfast. 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 Gai (Steamed Glutinous Rice with Chicken) made in individual bowls. This dish can certainly be made vegetarian by omitting the dried shrimps.
- ¼ cup dried shrimps (30g)
- 1 onion or 6 shallots (finely sliced)
- ¼ cup toasted peanuts (chopped) (35g)
- 5 to 6 green onions (finely sliced)
- 2 red chilies (seeded and sliced)
- ¼ cup vegetable oil (60ml)
- 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 vegetable 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, cover with a dome lid, 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 red chilies onto rice.
- Serve immediately.
This simple and tasty Savory Steamed Glutinous Rice is one of my favorite breakfasts when I was a kid. It is a very economical breakfast and is usually sold by street vendors near the market place. Do give it a try.
Note: At Home with Rebecka’s Hub Pages is no longer published. The post now resides here.
Enjoy…..and have a wonderful day! 😎