Lovin' Loh Mai Kai

I made this purely to fulfill AK's cravings (men have cravings too you know). He'd been eating super mediocre MSG-laden 3-ringgit LMK's at a Miri Old Town Cafe outlet (so far we have only really liked the Lam Mee there). So I decided to make some for him. Glutinuous rice, flavoured with soy sauce, oyster sauce, sugar, some pork/chicken/both, shitake mushrooms = surprisingly good.

Like I said, I have never been a big fan of LMK, but have to say that this is really nice. The seasonings are foolproof every time - I only added a little extra soy sauce (not sure why - maybe the brand we have is not too salty).

Reminder to self: Do NOT steam this like normal rice. DRAIN away the water before steaming the moist grains. I forgot about this when cooking for a second time and ended up with a big ball of glutininous rice mush. Attempted to "dry out" the mixture by microwaving/frying longer, but as the Malays put it, nasi sudah menjadi bubur. Heh. We still ate it and it was still good, though. Credit to the seasonings!!

Anyway, thanks, Amy Beh. You made AK a very happy man.

Loh Mai Kai (Recipe from here)

Ingredients
250g glutinous rice
2 cups water
100g chicken meat
50g lean pork meat (Deb: Can mix and match meats - sometimes I use all pork or all chicken - makes no difference)
1 Chinese sausage (lap cheong), thinly slicedblack (Deb: I normally don't bother with this)Chinese mushrooms, soaked and cut into thin slices (Deb: as many as you like! We like lots)
5 shallots, sliced

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
1/2 tsp dark soy sauce
1 tsp oil1 tsp cornflour

Seasoning (B):
1 1/2 tsp light soy sauce (Deb: I had to add a couple dashes more) ; 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

Wash glutinous rice, then soak it for two to three hours.
Drain away the water, steam it for 30 minutes.

Cut chicken and pork meat into slices. Marinate with seasoning (A) for about one to two hours.
Heat oil in a wok and saute shallots till fragrant. Add mushroom slices and stir fry quickly then dish up.
Add cooked glutinous rice and seasoning (B) and water. Stir fry well for five minutes.
Grease four medium-size rice bowls. Add some fried shallots and mushroom slices, a few slices of Chinese sausages and seasoned chicken and pork slices.
Fill up with glutinous rice and press down with a ladle.Steam for 30-40 minutes.
Turn over the rice bowl onto a plate and serve Loh Mai Kai with chilli sauce

We don't have rice bowls (just really big soup bowls) hence the glass mug