Ingredients Jump to Instructions ↓

  1. 600 g flour

  2. 312 ml water

  3. 225 g sugar

  4. 1/2 tsp soda bicarbonate/baking soda

  5. 1 tsp ammonia

  6. 3 tsp salt

  7. 2 tbsp melted margarine

  8. 100 g yeast dough

  9. 1 tsp five spice powder sesame seeds cooking oil For yeast dough

  10. 100 g flour

  11. 100 ml water

  12. 1/2 tsp yeast

  13. 250g glutinous rice

  14. 2 cups water/chicken stock

  15. 100g chicken meat

  16. 100g Char Siew(bbq pork) - slice

  17. 1 Chinese sausage (lap cheong), slice

  18. 10g black Chinese mushrooms, soaked and cut into thin slices Seasoning (A):

  19. 1 tsp light soy sauce

  20. 1 tsp oyster sauce

  21. 1 tsp ginger juice

  22. 1/4 tsp pepper

  23. 1/2 tsp Shao Hsing Hua Tiau wine

  24. 1 tsp oil

  25. 1 tsp tapioca flour Seasoning (B):

  26. 1 1/2 tsp light soy sauce

  27. 1 tsp pepper

  28. 1 tsp sugar

  29. 1/2 tsp salt

  30. 2 Tbsp oil

  31. 1 tsp sesame oil

  32. 1 tsp dark soy sauce

  33. 1/2 tsp Chinese five spice powder

  34. 2 pieces of fish fillet(i used Whiting)

  35. 300 ml thick coconut milk

  36. 1/4 tsp salt

  37. 2 tbsp sugar

  38. 1 heaped tablespoon Thai Red Curry Paste

  39. 1/2 tsp roasted belacan powder

Instructions Jump to Ingredients ↑

  1. For yeast dough: Mix 100 g flour with 100 ml water and 1/2 tsp yeast and mix into a dough. Leave to ferment for two(2) hours. Mix all the ingredients in A. and knead into a smooth dough. Roll out the dough 25mm thick. Rub five spice powder and sprinkle some water on top of rolled out dough. Roll the dought to resemble a swiss roll. Cut it into 12.5 mm thick pieces. Roll each into a flat round, brush with a little water and sprinkle with sesame seeds. Heat cooking oil for deep frying. As soon as the dough floats to the top, it has to be turned and flipped until it bloats. Fry until brown. Serves Read More... Wash glutinous rice, then soak it for two to three hours. Steam it for 30 minutes. Cut chicken into slices. Marinate with seasoning (A) for about one to two hours. Heat oil in big glass bowl and microwave for 2 minutes. Add the chicken and mushrooms, microwave on high for 2 minutes , stir and cook for another 1 minute more. Mix cooked glutinous rice and seasoning (B) Grease six small-size rice bowls. Arrange mushroom slices, a few slices of Chinese sausages ,chicken and bbq pork slices. Top up with glutinous rice and press down with a ladle. Fill the bowls with water/chicken stock, make sure the water level is above the rice. Steam for 30-40 minutes. Alternatively, wrap the bowls with plastic wrap , poke the wrap and microwave on high , 3 bowls at a time for 20 25 minutes. Repeat with the other 3 bowls. Turn over the rice bowl onto a plate and serve or leave to cool before wrapping tightly with wrap and then foil, leave in the freezer. When you need to eat them, remove the foil and microwave until heated through. Loh Mai Kai can be eaten with chilli sauce. Serves Read More... Steam the fish fillets until cooked. Flake them when they are warm and they should be flaked very finely.(use a pestle and mortar if available). Mix the red curry paste, belacan, salt and sugar with the coconut milk in a large microwable bowl until well combined. Add in the liquid from steaming of fish fillets. Add in the flaked fish and microwave on high for 2 minutes. Stir thoroughly. Cook further, 1 or 2 minutes(depending on how wet it is) and stir, The result should be very crispy and dried. Sambal Lengkong is enjoyed like Pork Floss or Sambal Hae Bee Serves Read More...


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