Following from the previous post.... yeah..I finally decided to cook it. Was also worried that if I didn't, the soaked pulut (glutinous) rice might ferment and turn into glutinous rice wine..the smelly type.
I used my mum's recipe with some modifications as a particular test bunny didn't like chicken, mushrooms or lap cheong ..sigh.. whatever lah.. anyway, I really had very little time to make the chicken and other stuff that one normally puts on top of a loh mai kai. I started down to work at 11:00pm. First I took soaked rice and put it into a steamer. As the rice was steaming, I soaked some chinese mushrooms in some warm water, to make it soften faster. Cut up some lap cheong (chinese sausage) and took some char siew (bought from this auntie in Petaling Street) and set all this aside.
Made the seasoning for the loh mai kai. By then, the rice was ready to be taken out from the steamer. Poured in the seasoning into the rice and gave it a good mix. Placed the mushrooms, lap cheong and char siew at the bottom of the bowl... oh yeah.. forgot, I also greased the bowls whilst waiting for the rice to steam.
Put in the rice, pat it down and then poured in some water into the bowl of rice and placed the bowls into the steamer. I only made a little this time... about 5 bowls of loh mai kai. Lucky lah.. else I'll be watching the steamer the whole night as it takes about 40 mins or so to steam the loh mai kai.
I ate 1 for breakfast, brought 1 for babe and left the other 3 at home. Hope that it is still there when I get back heehee. This is how homemade loh mai kai looks like.....