Wednesday, 15 November 2017

Traditional Steam Glutinous Rice / Luo Mi Fan

Besides the Teochew steam glutinous rice, this dark steam glutinous rice is a traditional dish that is one of my favourite. Dark and light soya sauce are added to give the rice colour. And more ingredients are added. Every dialect have their own version of Luo Mi Fan. This is my own version.

Traditional Glutinous rice / Luo Mi Fan


300 gms glutinous rice, soak for 30 mins
50 gms dried prawns, soaked
100 gms cooked peanuts
5 mushrooms, soak and sliced
1 lup cheong ( chinese sausage) , thinly
300 ml water
1 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil


Heat up 1 tbsp oil and fry dried prawns till fragrant.
Add in mushrooms and continue frying for a minute.
Add in rice, peanuts and stir to mix well.
Add in light soya sauce, dark soya sauce, sugar, sesame oil, pepper and salt.
Pour in the water and cook over slow fire till water dries up.
Dish up onto a baking tray and steam for 15 mins.
After 15 mins, use a pair of chopstick to loosen the rice.
Add in the lup cheong.
Steam for another 15 mins or till rice is cooked.
Garnish with fried shallots, chopped spring onion and coriander.

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