LOH MAH GAI – CHEF DAVE

Preparation time: 3 – 4 Hours
Cooking time: 50 Minutes
Serving: 3 – 4 Servings

Ingredients:

• Sauce ingredients:
  • 1 tbsp vegetarian oyster sauce
  • ½ tbsp dark soy sauce
  • ½ tbsp light soy sauce
  • ½ tsp white pepper
  • ½ tsp sesame oil
  • 1 tbsp cornstarch
    • *mix all sauce ingredients, mix well and set aside.
• Other ingredients:
  • Hericium mushrooms (take 3 portion)
  • 150g glutinous rice (wash and soak for 3 hours)
  • 3 dried shitake mushrooms (soak with water until it blossom, the soaking water also needs to keep it)
  • 1 tbsp garlic and ginger paste
  • 5 tbsp shitake mushroom soaking water

Cooking method:

1. Combine all sauce ingredients. Mix well.
2. Add hericium mushrooms and mix well. Remove and set aside.
3. Then, stir-fry the garlic and ginger paste until fragrant. Then add the glutinous rice that has been soaked.
4. Add the sauce left over from the hericium mushroom marinate. Stir well and turn off the heat.
5. Prepare a small bowl, put the hericium mushrooms that have been marinated earlier and the shitake mushrooms that have been soaked earlier in each small bowl.
6. Add glutinous rice and 5 tablespoons of shitake mushroom marinated to each bowl.
7. Then steam for 45 minutes. Ready to eat with a little chili sauce.

Masa penyediaan: 3 – 4 Jam
Masa memasak: 50 Minit
Hidangan: 3 – 4 Orang

Bahan – bahan:

• Bahan sos:
  • 1 sudu besar sos tiram vegetarian
  • ½ sudu besar kicap pekat soya
  • ½ sudu besar kicap masin soya
  • ½ sudu kecil servuk lada sulah
  • ½ sudu kecil minyak bijan
  • 1 sudu besar tepung jagung
    • *campur kesemua bahan sos, gaul rata dan ketepikan.
• Bahan lain :
  • Cendawan kobis bunga(ambil 3 bahagian)
  • 150gm beras pulut (basuh dan rendam selama 3 jam)
  • 3 cendawan shitake kering (rendam dengan air sehingga kembang, air rendaman juga perlu simpan)
  • 1 sudu besar pes bawang putih dan halia
  • 5 sudu besar air rendaman cendawan shitake

Cara memasak:

1. Satukan kesemua bahan sos. Gaul rata.
2. Masukkan cendawan kobis bunga dan gaul rata. Angkat dan ketepikan.
3. Kemudian, tumis pes bawang putih dan halia sehingga naik bau. Lepastu masukkan beras pulut yang telah direndam.
4. Masukkan sos lebihan perapan cendawan kobis bunga tadi. Kacau rata dan tutup api.
5. Sediakan mangkuk kecil, masukkan cendawan kobis bunga yang telah perap tadi dan cendawan shitake yang telah direndam tadi pada setiap mangkuk kecil.
6. Masukkan beras pulut dan 5 sudu besar rendaman cendawan shitake pada setiap mangkuk.
7. Kemudian stim selama 45 minit. Sedia untuk dimakan bersama sedikit sos cili.