Lor Mai Fan
By
Chara Teh
@inspiredbaking
1
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.
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.
