November 16, 2008

Lor Mai Kai Goodness

The in-laws were in Melbourne and Sydney for a visit the past couple of weeks. It was an eye-opening experience to say the least. But more on that some other time. Methinks it's not too safe to talk about it here, what with a lot of familiar eyes reading the blog :p

We've been eating out a lot for the past couple of weeks, and it was exhausting. Not just to the pocket, but to our bodies as well. The amount of MSG used in every meal is just astounding. We'd be so parched by the time we were home; we'd gulp down so much water that we'd make many trips to the bathroom in the middle of the night. And I HATE waking up just to pee.

I finally got to cook again today, and it was so refreshing to be able to heat home-cooked food once more. It's not that I don't want to cook for the in-laws. We just don't have a decent place to dine on. Our 'dining table' is a tiny TV entertainment unit with wheels. We sit on the floor when we have our dinner. We can't have more than four plates on the table. Pathetic, right? That's because the actual dining table is currently holding our actual telly. Ish.

Anyways, on to the subject of the post, which is today's dinner. We had a craving for lor mai kai, so after a bit of searching on the Internet, I tried the recipe of steamed glutinous rice with mushrooms from Little Corner of Mine. Modified it a little and added some lap cheong (waxed Chinese sausage) into the rice. Steamed it on the bamboo steamer for 15 minutes, and voila! Lor mai kai!

Lor Mai Kai Nov08 1


Lor Mai Kai Nov08 3

Felt like having some fresh salad instead of stir-fried vegetables (also because I was lazy to do any further frying :p), so threw in a mixture of rocket leaves and romaine lettuce, white onion rings and cherry tomatoes. Splashed a dash of lemon-infused extra virgin olive oil (great stuff I snagged from Montalto Winery), balsamic vinegar and some crushed black pepper.

Lor Mai Kai Nov08 2

Finished the meal with a glass of freshly squeezed orange juice (and I mean really squeeze and twist on a orange juicer thingy; I don't have an electrical fruit juicer). It's a very odd combination for dinner, I know, but heck, it was good.

*burp*

6 comments:

jemima said...

Trust me to drop by here on an empty stomach. *SALIVATES*

beetrice said...

amen to that, jemima! woman, can i hire you as my live-in chef? :p

Albie said...

to my expert opinion, your loh mai kai a bit biji-biji. Are you sure you are using glutinous rice? best to cook on the wok and dry it out slowly, rather than using the steamer.

:) :P :P

Mickey said...

Hmmmm, doesnt look very sticky for a lo mai kai ;)

daphne said...

i've got a great recipe i used when i was studying in perth. http://forums.chef2chef.net/viewtopic.php?t=512444#Post512444 maybe you can give it a try and compare the 2?

Kyels said...

You're making me hungry and it's dinner time!

;D