Loh Mai Kai Recipe


loh mai kaiWhen talking about Loh Mai Kai, an image automatically pops up in my mind: tangy steamed glutinous rice topped with chicken, char siew and mushroom.  Well, yes, there is how a traditional Loh Mai Kai should be, either from the high class restaurant or from the roadside kopitiam.

I wonder, since Loh Mai Kai is the must try Dim Sum, why don’t we add more ingredients to it, for example: lap cheong (Chinese sausage) and hardboiled egg? Since more is better than less!

So, lets see what do we need to make this famous Dim Sum :

300g glutinous rice
2 cloves garlics, mashed
2 cups chicken stock
150g chicken meat
100g Char Siew,  sliced
1 Chinese sausage (lap cheong), sliced
3 hardboiled eggs, wedged
10g black Chinese mushrooms, soaked and cut into thin slices

To marinate chicken:
1 tsp light soy sauce
1 tsp sesame oil
1 tsp oyster sauce
1 tsp ginger juice
a dash of pepper
1/2 tsp Hua Tiau Jiu (white wine)
1 tsp tapioca flour
Salt to taste

Ingredients for glutinous rice:
1 1/2 tsp light soy sauce
1 tsp pepper
1 tsp sugar
1/2 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1/2 tsp Chinese five spice powder

To prepare:

1) Wash glutinous rice, soak it for two hours, meantime, marinate the chicken.

2) Heat up the frying wok, add in oil, garlic and soaked glutinous rice, stir fry for 2 minutes. Add in all the ingredients for glutinous rice and stir fry till mixed well.

fried loh mai

3) Grease 8 rice bowls, arrange 2 slices mushroom, 1 piece chicken, 2 slices Chinese sausage, 2 slices Char Siew and a quarter hardboiled egg.

Char Siew

Char Siew

4) Top up with fried glutinous rice and press down to make it firm.

Chinese Sausage - lap cheong

5) Add in chicken stock into these filled rice bowls, make sure the water level is ¼ inch above the rice.
6) Steam for 40 minutes.
7) To remove the Loh Mai Kai from the rice bowl, just turn over the rice bowl onto a plate. Garnish with some chopped spring onion. Serve hot.

Yummy Dim Sum - Loh Mai Kai

Yummy Dim Sum - Loh Mai Kai

Yes! This great Chinese Dim Sum Loh Mai Kai is ready to serve! Love it so much!

P/s : This recipe is special request by Kaprico, hope you will try to make it at home! : )

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6 Responses to “Loh Mai Kai Recipe”

  1. kaprico says:

    OMG !!!! tq tq tq tq……ur definitely good on yr words n i’ve bin checking the site every single day since u said tat u will post this recipe….

    …absolutely wonderful n i cant thank u enough for yr generosity in sharing this wit us all…
    take care n GOD Bless…!!!!

  2. Qi says:

    Hey Kaprico,

    thanks for visiting my site! and glad to know you like it .. will post more recipes soon! : )

  3. […] Mai Kai”. Even Google didn’t help me figure the name out completely. The closest is Loh Mai Kai. I thought it must be the iron-rich version of our dish but it turned out to be rice based. The […]

  4. Patricia Lee says:

    your recipe seems better than what I got from the Flavours magazine (Malaysia).
    Just wondering is there any grains I can replace with the glutinous rice? like japanese rice or something? Cos pple like me can’t digest glutinous rice…

  5. seasiafood says:

    Hi Patricia, thanks and glad to know that you like my recipe..
    You can replace glutinous rice with the Japanese rice, however, remember to add some sugar when cooking the Japanese rice, as to remain the original taste of Loh Mai Kai. : )

  6. Patricia Lee says:

    i am back! Just tried your recipe yesterday. its good but i think didn’t put the water above the rice. so rice at top still half cooked.

    Will it better if I use the normal method to steam the glutinous rice first then compile all and steam again?
    because i put the rice to the max of the container. I am very greedy type as i put lots of meat and condiment so no space already…hee hee.

    thanks for your prompt reply. will try japanese rice next time see how.

    Patricia Lee

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