lor mai fan

Name: Lor Mai Fan
Prep time: 1 h 30 min
Cook time: 1 h
Cuisine: Asian
Ingredients: 500 gram(s) glutinous rice, washed; 2 strips - pork belly; 2 - chinese sausages (lap cheong), sliced thin; 4 - shitake mushrooms; 1 handful - dried shrimp; - shallots, finely sliced; 1 stalk - spring onions; ## RICE SEASONING; 3 tablespoon(s) sesame oil; 3 tablespoon(s) oyster sauce; 2 teaspoon(s) salt; 3 tablespoon(s) soy sauce, light; 1 tablespoon(s) chinese five spice powder; ## PORK BELLY MARINATE; 1 teaspoon(s) sesame oil; 1 dash(es) ground white pepper; 3 teaspoon(s) oyster sauce; 1 pinch(es) salt; 2 teaspoon(s) soy sauce, light; 2 teaspoon(s) chinese five spice powder

(1 RATING)

42 Pinches 1 Photo

C T

Singapore

Updated on Aug 18, 2012

Lor mai fan, sometimes called the 8 Treasures Rice, is a Chinese glutinous rice dish, usually found at dim sum places. We make a more classy version at home and it is as much of a treat for us kids as it is for our parents! I used to help my mum prepare this when I was back home. 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.

Rate

prep time 1 Hr 30 Min

cook time 1 Hr

method Steam

yield

Ingredients

500 grams glutinous rice, washed
2 strips - pork belly
2 - chinese sausages (lap cheong), sliced thin
4 - shitake mushrooms
1 handful - dried shrimp
- shallots, finely sliced
1 stalk - spring onions
RICE SEASONING
3 tablespoons sesame oil
3 tablespoons oyster sauce
2 teaspoons salt
3 tablespoons soy sauce, light
1 tablespoon chinese five spice powder
PORK BELLY MARINATE
1 teaspoon sesame oil
1 dash ground white pepper
3 teaspoons oyster sauce
1 pinch salt
2 teaspoons soy sauce, light
2 teaspoons chinese five spice powder

How To Make lor mai fan

Step 1

Pre-soak the rice for at least 6 hours.

Step 2

Cut the pork belly into 2cm widths, marinate and allow to rest for 1 hour before using.
Step 3

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.
Step 4

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.
Step 5

Chop up spring onions and reserve for garnishing.
Step 6

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.
Step 7

Add in the rest of the ingredients and mix well.
Step 8

Transfer everything to a steamer and cook over simmering heat for an hour.
Step 9

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.
Step 10

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.
Step 11

Once cooked, plate and garnish with the spring onions.
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