I cooked it yesterday and was a success. My niece even teased that i bought it. And both my sisters gave good comments and really like it. Will try your other recipes. Thank you so much for sharing and giving such clear steps by steps directive.
Great tips, I had no idea I had to remove the casing on the Chinese sausage. Every step makes sense to create the delicious result, about to make some now! Thanks for making the video!
Love your video and clear informative instruction. Will do it tomorrow. Had been searching online and came across yours which I think the best. Do you write cookbook too?
I love the way you explain the step by step so clearly. I find that even blanching the Chinese sausage does not work to remove the skin, is there any other way of doing it?
I'm confused about your claim that lo mai gai is a specialty of malaysia and singapore dim sum? it's a specialty of Canton. I grew up in Canada eating this in the 60s and 70s and it was popular then. Cantonese people were the emigrants to the rest of the world.
The recipe I uploaded is according to how the Dim Sum restaurants prepare Lo Mai Gai 糯米鸡 in Malaysia, where I live. I grew up in Hong Kong and still go back once a while. Over there the Dim Sum restaurants prepare it differently and often called it as rice wrapped in lotus leaves 荷叶饭. I think it is originated from Guangdong China but it is given a different interpretation and terminology in different places.
Soak the glutinous rice for at least four hours to let the rice absorb sufficient water. The rice prepares this way will be soft and tender. You can get more info and the recipe at : tasteasianfood.com/lo-mai-gai/
If you use 3 Cups of gluttonous rice, add 1.5 cups of water to the rice and stir fry until nearly dry, that is when you find that you can hardly stir fry anymore. Then add another 1.5 cups of water to the rice, mix well and then steam. Use the same cup to measure the rice and water.
Most of the Dim Sum restaurant here (Malaysia) use metal bowls. Some of them use lotus leaf, and hence they called it lotus leaf rice. You will get more aroma from the leaf, but it is a little more effort required.
+Taste of Asian Food Thank you, I will make it with lotus leaf, it is worth the reward of delicious food! They are like little gifts that you unwrap after waiting and watching the chef create them!
It doesn't matterwhere Lor Mai Kai comes fr. What's d Big deal? It's Just Chinese n We R All Over d World !! So it's Good to share it to Everybody Doesn't matter if it's Cantonese, Hakka or Hokkien n we r a whole lot of ethnic dialect ,it NVR ends But we r All Chinese😍😳🙏🙏🙏
I cooked it yesterday and was a success. My niece even teased that i bought it. And both my sisters gave good comments and really like it. Will try your other recipes. Thank you so much for sharing and giving such clear steps by steps directive.
You are welcome and happy to know that you like it.
Great tips, I had no idea I had to remove the casing on the Chinese sausage. Every step makes sense to create the delicious result, about to make some now! Thanks for making the video!
Thanks for watching. Hope this Loh Mai Gai video is useful for you to make a delicious dim sum.
I love your step by step instructions, thank you
Sally Wong Thanks. Hope you will give the Lo Mai Gai recipe a try.
Thank you for your recipe..its look delicious..definetly i will try..
Very well explained. I just subscribed, thanks
Thanks for the video I'll be making it tonight
Very ingredients and explanation. 5 stars video. Thanks.
Thank you for this! Tried the recipe tonight and it was DELISH! Definitely making it again!
Thanks for watching and trying out the glutinous rice with chicken recipe. Glad to know that you like it. 😊
A delicious preparation. Thank you for the clear articulation of the steps.
Gopinathan Augustine Munusamy You’re welcome!
Gopinathan Augustine Munusamy and a
It's interesting to taste other asian food.
i love this food
Thankyou for the notes on the sausage casing
Yummy yummy Rice chicken good cooking 👍👍👍👍
Thank for watching and hope you will enjoy the lo mai gai.
I love Lo mai kai.
Wow that looks so delicious, great step by step guide, Thank you.
Thank you and please try the Lo Mai Gai recipe. Enjoy.
Taste of Asian food recipes
Love your video and clear informative instruction. Will do it tomorrow. Had been searching online and came across yours which I think the best. Do you write cookbook too?
Thanks. I do not write a book, but instead, publish all the recipes here and on my blog
tasteasianfood.com/
look nice and hungry now
I love the way you explain the step by step so clearly. I find that even blanching the Chinese sausage does not work to remove the skin, is there any other way of doing it?
Can't think of any easier way for now.
Great content.. I learned from here.. 👍
Boy Id love to be your neighbor !❤ I've got all the spices & ingredients in my kitchen. I' m the year of the ox!
Thank you for the sausage info. I often use dried shrimp too, do you have any recommendations for soaking these?
No special method I use. Just soak, wash and drain and use straight away.
KP, could we steam the glutinous rice just once?
Loook. Yummyyy..
Hello sir....
My I know 30 Minutes steaming the rice, it on high flame or medium flame?
Thank you.
Stirring soaked glutinous rices for Lo Mai Gai is difficult and not necessary. Just steam it.
This is a must try!
Glad to know that you like lo mai gai.
Hi can i cook the rice with rice pot instead of steaming?
Never try that before, and I am interested to know. In theory, it is workable, and if I am you, I will give it a try.
I'm confused about your claim that lo mai gai is a specialty of malaysia and singapore dim sum? it's a specialty of Canton. I grew up in Canada eating this in the 60s and 70s and it was popular then. Cantonese people were the emigrants to the rest of the world.
The recipe I uploaded is according to how the Dim Sum restaurants prepare Lo Mai Gai 糯米鸡 in Malaysia, where I live. I grew up in Hong Kong and still go back once a while. Over there the Dim Sum restaurants prepare it differently and often called it as rice wrapped in lotus leaves 荷叶饭. I think it is originated from Guangdong China but it is given a different interpretation and terminology in different places.
Do u soak ur rice n for how long before steaming.
Soak the glutinous rice for at least four hours to let the rice absorb sufficient water. The rice prepares this way will be soft and tender.
You can get more info and the recipe at :
tasteasianfood.com/lo-mai-gai/
If you don't have 5 spice, what can you replace it with?
You can omit it, but the taste won't be the same.
Yum yum looks so good can't wait to try.
Thanks. Please try and hope you like the Lo Mai Gai.
Can one do this in a rice cooker?
Never try before! May not work because it is prepared with cooked rice.
That was wonderful. Thank you. If there a substitute for the thick soy sauce?
Can't think of any substitute. If you can't get it, then omit it. The color will be lighter, but the taste will not affect much.
Hi, how much water to use if i am cooking 3 cup glutinous rice? Ie using rice cup to measure. Thks.
If you use 3 Cups of gluttonous rice, add 1.5 cups of water to the rice and stir fry until nearly dry, that is when you find that you can hardly stir fry anymore. Then add another 1.5 cups of water to the rice, mix well and then steam. Use the same cup to measure the rice and water.
@@TasteofAsianFood thks very much! This video is not only informative but also educational 👍
很详细的教学 赞！
lmkmomo 謝謝 希望這糯米雞 tutorial 對你有用就好了。
Taste of Asian Food 很有用,打算今天做做看 xD 请问300g 的糯米用300g 的高汤吗？
是的。 300ml = 300g 高汤。
Taste of Asian Food 谢谢回复 ，看了好多食谱 ， 用水量都不一样 好奇怪， 如果用量杯计算也就是大概一比一的意思吧？
lmkmomo 这可不一定。我本身没有试过。因为水和米的重量不一样。一杯相同容量的水和米的重量可会不同。我是用 kitchen scale 来量所有的材料，包括水和油。你不妨买一个。十分有用。
Okayyyy .... tq sir 🙁 , i will beter buy from my pow aunty
How to add chestnut in to lo mai gai
There isn't a specific way. Just add chestnuts along with the sausages etc., although I think you can do without it.
Can you share what brand of glutinous sticky rice you use?
Omg😍😍😍😍😍
Can I omit the "wine"? 👀
Sure, it will not make a huge difference with one item less.
Alrite..thanks ya..😍 Gonnna try this soon.hehe
The dim sum is the origin of Canton of China, not Singapore or Malaysia.
Hello! I asked in another video for sticky rice in lotus leaf, and this is similar, could I steam this in lotus leaf instead of metal bowl?
Most of the Dim Sum restaurant here (Malaysia) use metal bowls. Some of them use lotus leaf, and hence they called it lotus leaf rice. You will get more aroma from the leaf, but it is a little more effort required.
+Taste of Asian Food Thank you, I will make it with lotus leaf, it is worth the reward of delicious food! They are like little gifts that you unwrap after waiting and watching the chef create them!
Thanks for sharing.,
but don't cover with aluminium foil..it's toxic. 😌
Don't use aluminium foil..
it's toxic 👎
Yak
too much salt
collin huey Thanks for highlighting.
Which part had too much salt ? Don't see it in his recipes. !
5
B
Those 11 dislikes are anti Asian.... Or doesn't like Chinese food ......
It doesn't matterwhere Lor Mai Kai comes fr. What's d Big deal? It's Just Chinese n We R All Over d World !! So it's Good to share it to Everybody Doesn't matter if it's Cantonese, Hakka or Hokkien n we r a whole lot of ethnic dialect ,it NVR ends But we r All Chinese😍😳🙏🙏🙏