Law Mei Farn/Stir-Fried Glutinous Rice

This is a simplified version of the classic moulded dome of rice served in dum sum restaurants.  At the restaurants, this dish is usually steamed whilst at the home-front, the traditional method of cooking is adopted - stir-frying and it faintly resembles how Italian Risotto is cooked. This stir-frying method is tedious, 1/2 cup of water is added to the rice, stir and cover and cook in low fire to prevent burning.  Cook until the rice is moist but with no liquid.  I have used the microwave and this way i know i will not burn the bottom.    



Ingredients:

2 cups glutinious rice
8 cups of boiling hot water to scald the rice
3 tbsp lard/oil
1 1/4 cups stock
1 cup lap yoke/chinese bacon - diced small
1/2 cup lap cheong/chinese sausage - diced small
1/4 cup dried shrimp - soaked in hot water for 20 mins, drained before using
4 dried shitake mushrooms - soaked until soft and dice small
2 tbsp light soya sauce
1 tsp thick dark soya sauce
Pepper and sesame oil to taste
Chopped green onions, cilantro, fried shallots and roasted peanuts for garnishing.


Method:

Place rice in a large bowl and ladle hot boiling water over it until all the 8 cups of water is added.  Stir rice with a pair of chopsticks or wooden spoon and then drain.  Spread  the rice in a strainer in a thin layer, leaving a hole in the middle so as to fasilitate the draining better.  Place strainer over a bowl and let the rice drain for 30 - 45 minutes.

Heat wok with 1 tbsp lard/oil and fry the lap yoke until fragrant.  Dish out and leave aside.

Fry lap cheong until fragrant and dish out.  Leave aside.

Fry the dried shrimp until fragrant and dish out.  Leave aside.

Fry the shitake mushrooms and dish out.  leave aside.

Add 2 tbsp lard/oil and when oil is shimmering, add rice and stir to coat rice with the oil. 

Add in 1.2 cup of stock and transfer rice and stock to a big microwave-safe bowl, cover the bowl and microwave on high for 2 - 3 minutes. until the stock is absorbed.   Stir with a pair of chopsticks and add in another 1/2 cup of stock, cover and microwave on high for 2 - 3 minutes.  Repeat with the rest of the stock, cook and stir.

Add in all the fried lap yoke, lap cheong, dried shrimps and shitake mushrooms and mix well.  Cover and microwave for 5 minutes to finished cooking and the rice is cooked through.  If the rice is not thoroughly cooked add in more water/stock and cook further.


Top with green onions, cilantro, fried shallots, peanuts, a dash of pepper and sesame oil to taste..


Serve warm.





 Serves
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