Lor Mai Fan
By
C T
@inspiredbaking
1
There is much preparation needed, but it is all worth it when the smell wafts through the kitchen and then a plate of hot lor mai fan is placed in front of you...and then there is no more.
Ingredients
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500 gglutinous rice, washed
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2 stripspork belly
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2chinese sausages (lap cheong), sliced thin
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4shitake mushrooms
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1 handfuldried shrimp
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·shallots, finely sliced
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1 stalkspring onions
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RICE SEASONING
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3 Tbspsesame oil
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3 Tbspoyster sauce
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2 tspsalt
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3 Tbspsoy sauce, light
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1 Tbspchinese five spice powder
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PORK BELLY MARINATE
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1 tspsesame oil
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1 dash(es)ground white pepper
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3 tspoyster sauce
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1 pinchsalt
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2 tspsoy sauce, light
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2 tspchinese five spice powder
How to Make Lor Mai Fan
- Pre-soak the rice for at least 6 hours.
- Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
- Pre-soak the mushrooms in hot water and then roughly chop them up. Slice the chinese sausage thin and pre-fry in a hot pan till the fragrance is released, about 2 minutes or so. Set aside.
- Pre-soak the dried shrimp for half an hour and stir fry for 5-10 minutes on high heat then remove from pan. Brown the finely sliced shallots in a bit of vegetable oil and set aside.
- Chop up spring onions and reserve for garnishing.
- In a hot wok, stir fry the drained glutinous rice along with the seasoning for about 20 minutes. This will help to infuse heat into the grains so the rice cooks faster.
- Add in the rest of the ingredients and mix well.
- Transfer everything to a steamer and cook over simmering heat for an hour.
- If using a wok for steaming, check the water level and top it up with hot water when it gets low so it does not dry up.
- Give the rice a stir every so often. This is optional but highly recommended, to ensure even cooking and to give the rice better texture.
- Once cooked, plate and garnish with the spring onions.