Thursday, 28 May 2015

Kampar Lor Mai Fan

This dish definitely brings me back to my childhood where we used to buy this popular glutinous rice packed in plastic wrap and newspaper from the wet market in my hometown of Kampar. Served with fried peanuts and roasted char siew, it is one of the favourite breakfast treats among the locals. 

Some would prefer the rice drenched in curry sauce, but I like mine plain as I find the rice alone is flavourful enough. The fried crunchy peanuts are definitely a must to go with it and paired with char siew, they make this dish a real treat for breakfast!

Kampar Lor Mai Fan 
Recipe source from Through the Kitchen Door

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 use ABC sweet sauce)
Salt, if needed
Some boiling water

½ cup fried peanuts
Red roasted char siew
Chopped spring onions


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

2) Heat wok/frying pan with 1-2 tbsp oil.  Add in the minced shallots and garlic.  Lightly sauté till light brown, then add in the chopped dried shrimp.  Fry till the shallots are golden brown and the dried shrimps are fragrant.  

3) Add in the rice and the seasonings.  Stir to thoroughly coat.  Keep tossing till the rice is a little sticky.  (Taste the rice and add salt if you require).

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

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

6) Let the rice cool and fluff with your chopsticks.

7) Serve the rice with fried peanuts, sliced char siew and spring onions.

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