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Monday 26 August 2013

Kampar Lor Mai Fan (Savoury Sticky Rice with crunchy peanuts & roast meat)

There are so many recipes that I have bookmarked I wanted to try out but sometimes when I am not in the mood to cook, I have to tell myself it is better not to do it at all.  I wanted to eat this "Lor Mai Fan" so desperately and have been eyeing it since Wendy of Table for 2...or more posted her Lor Mai Fan 3 weeks ago.  

One failure I made is the roasted char siew.....duh.....I made it in a jiffy as I was not prepare to cook this lor mai fan at all that day.  I took out the meat from the fridge and prepare to marinated it.  I didn't marinate it for long and just go ahead to bake it.  Call that impatient and resulted the meat wasn't nice to eat at all.

But nevertheless, the glutinous rice is so yummy and fragrant.  I like it.  Of all the food I have during my childhood time in Kampar, this is the food, Lor Mai Fan that I don't prefer to put the curry sauce in it.  There was a time, many many years ago, I was back to Kampar for a visit, and went to buy the lor mai fan near the market, the seller just go ahead to add the curry sauce to my lor mai fan........oh.....I don't know, I just don't like to eat with the curry sauce in.

Kampar Lor Mai Fan 
Recipe sourced from Wendy of Table for 2....or more 

300g glutinous rice (sticky rice)
1 tbsp dried shrimp, soaked and chopped finely
2 shallots, minced
1 garlic, minced
1 tbsp premium oyster sauce
2 tbsp soy sauce
1 tbsp dark caramel sauce (I used ABC Sweet Sauce)
Salt, if needed
Some boiling water


½ cup fried peanuts
Red roasted char siew
Chopped spring onions


Soak the sticky rice for at least 1 hour.  Drain.  Prepare your steaming vessel.

Heat wok/frying pan with 1-2 tbsp oil.  Add in the minced shallots and garlic.  Lightly sauté till light brown, add in the chopped dried shrimp.  Fry till the shallots golden brown and the dried shrimp fragrant.  Add in the rice and the seasonings.  Stir to thoroughly coat.  Keep tossing till the rice a little sticky.  (Taste the rice and add salt if you require).

Dish up to a steaming plate and level it.  Pour in sufficient boiling water to slightly above the surface of the rice.

Steam on high heat for about 20-30 minutes till the rice is cooked.

Let the rice cool and fluff with your chopsticks.

Serve the rice with fried peanuts, sliced char siew and spring onions.
(You can drench the sticky rice with curry sauce, if you like). 

Red Roasted Char Siew 
200g lean pork, cut into 1cm long strips
40gm sugar
20gm light soy sauce
Pinch of salt
½ tbsp rose wine
Few drops of red colouring

Mix everything together and marinate overnight or at least 4 hours.
Place the meat on a baking tray with grease proof paper and bake at 200C until it is cooked.

If you want to cook the curry sauce, please go to Wendy's site.



The fragrant glutinous rice can be just eaten as its own even without the char siew but I like it with the fried peanuts..... just like the crunchy taste with the rice!

I am submitting this to Malaysian Food Fest  Perak month hosted by