Steamed Glutinous/Sticky Rice Dimsum with Chicken, Abalone, Salted Egg Yolk and Mushrooms Stuffing in Lotus Leaves Wrap(Lo Mai Gai/nuòmǐ jī)

steamed glutinous rice dimsum wrap lotus leaves lo mai gai recipe chinese dimsum

Lo Mai Gai Steamed Glutinous Rice in Lotus Leaf Recipe

Lo mai gai (Cantonese), nuòmǐ jī in (Mandarin) is a one of the chinese dim sum fest. Lo mai gai is actually steamed sticky or glutinous rice with chicken stuffing in lotus leaf wrap. The sticky or glutinous rice is pre-steamed or preboiled before wrapped in lotus leaf and steamed. General stuffing for lo mai gai is chicken, pork, chinese sausage or lap cheong, abalone, dried scallop or conpoy, mushrooms, and finely chopped dried shrimp. The dried lotus leaf is sumberged in hot water first to get soften,  patted dry and then applied some oil on the surface to prevent the glutinous rice is sticking.

lotus leaf wrap steamed sticky rice chicken recipe chinese dim sum

Lotus Leaf Wrapped Sticky Glutinous Rice Recipe (Lo Mai Gai)

In Indonesia, we used to called lo mak gai as lomak kai. Typical stuffing for lo mai gai in Indonesia is actually the same with the general type, but we used to add roasted pork chunk and salted egg yolk. Fot a speciall occasion, some restaurant added some rehydrated dried abalone and sea cucumber too. The stuffing is generally sauteed first, but because my grandmother ask me to not sauteed it first then i did’t. She insist that the juice of the chicken that driven off while steaming is watering the glutinous rice and given the nice flavour too. For a pregnant or newly giving birth mother, local chinese descent pour the Brand’s Essence of Chicken before steaming to give a nutrition and gaining their appetite.

lo mak gai recipe chinese dim sum sticky rice lotus wrap chicken stuffing steamed

Recipe Chinese Lo Mai Gai Sticky Glutinous Rice in Lotys Leaves Wrap Racipe

steamed chicken wrap lotus leaf sticky rice abalone mushrooms recipe

My own plates of lo mai gai dimsum fest !

Lo mai gai is not as popular as Kuo Tie/Jiaozi/Gyoza or siu may in Indonesia since lotus leaf is not common ingredient in Indonesian kitchen. We used to use banana leaf insead lotus leaf. You can got this totus leaf in chinese grocelries nearby for about 1- 1,5 $ each. Lotus leaf give a nice aromas to any rice and savory dishes that;s why this is suits for wrapping steamed chicken and sticky rice. In the other hand, banana leaves give a sweet hint aromas and i think this is suits for wrapping any seafood and sweet bites. But actually you can used the banana leaf or even taro leaf to substitude the lotus leaf.

lo mai gai stuffed steamed sticky rice with chicken abalone salted egg yolk lotus seed

lo mai gai (steamed sticky rice) dim sum stuffing: chicken, abalone, mushrooms, sausage, lotus seed, salted egg yolk and dried shrimp

Ingredients:

  • 1 lotus leaf, cut in half (mine is too small to wrap in half), soaked in
  • 1  cup glutinous rice or sticky rice
  • 1 boneless kampong/malay chicken breast
  • 1 tbsp dried shrimp, soaked, finely chopped
  • 2 dried hioko/chinese mushrooms, soaked, chopped
  • 1 dried woodear mushroom, soaked, chopped
  • 1 salted duck egg yolk
  • 3 salted quail egg yolk
  • 30 gr dried lotus seed, soaked
  • 1 chinese sausage/ lap cheung( i use 3 tiny Meica turkey sausage)
  • 2 small processed / rehydrated dried abalone, cut in half
  • 1 tbsp angciu/ chinese rice wine
  • 6 cloves garlic, peeled and finely chopped ( half for marinade and the rest for the stuffing)
  • 1/2 tsp szechuan peppercorn, toasted, finely chopped
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp oil
  • 1 tsp sesame oil
  • salt to taste
  • freshly grounded black pepper, to taste
  • 1 1/2 cup water for boiling the sticky rice
  • 1/4 cup coconut milk for boiling the sticky rice (my personal touch)
  • 1/4 cup water/chicken stock/ Brand’s essence of chicken for pouring the sticky rice

Preparation:

  • Mix the chicken with oyter sauce, szechuan peppercorn, soy sauce, salt, pepper and rice wine, salt, pepper and sesame oil, let it marinade overnight.
  • Firstly in the next morning, toasted the sticky rice until pale brown, washed in running tab water and soaked about 30 minutes, drain
  • In heavy bottom sauce pan, boil the water and coconut milk, season with salt and peppe and put the rice into the pan
  • Stir occationally, let it boil again and simmer until the liquid evaporated with medium flame and DO NOT STIR the mixture
  • Turn off the heat and set aside
  • Sauteed 1 tbsp chopped garlic and dried shrip until browned, set aside
  • Mix the marinated chicken breast with sauteed garlic, mushrooms and lotus seed
  • Meanwhile, pat dry the lotus leaf and apply some oil to the surface
  • Put half amount of the sticky rice, make a circle hole in the middle
  • Put the salted duck yolk in the middle hole and arrange the sausage and the abalone surrond it
  • Put the marinated chicken mixture in the middle until covering the salted egg yolk

how to make steamed  sticky rice chicken dim sum chinese recipe

  • Add the remining glutinous or sticky rice to cover the stuffing

step by step making lo mak gai steamed sticky rice wrpped in lotus leaf

  • Pour the chicken stock/Brand’s essence of chicken over the sticky rice
  • Wrap the lotus leaves just like you make an envelope

glutinous rice steamed dim sum wrap lotus leaves chicken recipestep by step lo mak gai recipe steam chicken sticky rice in lotus wrappedresep dim sum ayam ketan bungkus daun teratai

  • Tide up the lotus parcell with butcher twines

lotus wrap sticky rice chicken glutinous rice chicken abalone recipe

  • Steam over heat heat for about 40 minutes, adjust the water for boiling the lo mk gai

steamed chicken with sticky rice glutinous rice recipe

  • Open the lotus wrapper and add chopped chilli, scallion and garlic chives

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Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

TEA SMOKED DUCK RECIPE ZHANGCHA DUCK  HOW TO SMOKE DUCK BREAST DENTIST CHEF

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

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tea smoked duck recipe szangcha sancha duck

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

resep daging bebek angsa asap ala restoran chinese food olahan bebek angsa enak resepTea Smoked Duck Recipe:

Ingredient:

  • 1 duck/ goose breast (about 500 gr), deboned
  • heavy duty alumunium foil( the thick ones)

goose breast marinade recipe

Homemade Smoked Goose/ Duck Curing Recipe:

  • 1/4 tsp *sendawa/ salt peter/ curing salt
  • 1/2 tbsp salt
  • 1 tsp brown sugar
  • 1/4 tsp szechuan peppercorn
  • 1/4 tsp chinese five spice/ ngo hiang
  • 1/2 tsp honey
  • 1 tbsp Shaoxing rice wing/angciu
  • 1/2 tsp freshly ground black peppercorn
  • 1 star anise
  • process into a fine paste

How to Tea Smoking Duck Mixture :

  • 1/3 cup chinese tea leaves
  • 1/3 cup rice
  • 3 tbsp brown sugar
  • 1 cinnamon stick, crushed
  • 12 star anise, crushed

Homemade plum sauce recipe:

  • 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
  • 1 tbsp rice wine vinegar
  • 1 tsp honey
  • 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
  • 1 garlic clove, pureed
  • Pinch of cayenne pepper
  • Pinch of salt

Instruction:

How to make smoked duck recipe:

  • Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
  • Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
  • Add more freshly ground black peppercorn
  • Put into freezer and let it rest to half frozen
  • For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
  • Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
  • Scatter smoking mixture.
  • Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
  • Set the stove to the highest setting until the smoke begin to release
  • Put the half frozen curing duck/ goose in the center of the wire rack.
  • Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
  • If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
  • Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

  • Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
  • Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
  • Let cool to room temperature before serving.

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  1. Homemade Smoked Beef (Step by Step Recipe)/ Resep Cara Membuat Daging Asap
  2. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
  3. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
  4. Chinese Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef
  5. Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
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  7. Honey Blackpepper Deer Venison (Resep Rusa Madu Lada Hitam)
  8. Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef
  9. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
  10. Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef
  11. Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)
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Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce: IT’S FUSION TIMES !

Resep Sate/ Kebab Ayam dengan Salsa Tomat dan Daun Mint serta Saus Thailand

chicken kebab recipe tomato mint salsa thai dipping sauce recipe

Recipe Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

Kebab is a wide variety of skewered meals originating in the Middle East and later on adopted in Balkans, the Caucasus other parts of Europe, as well as Central and South Asia, that are now found worldwide. In English, kebab with no qualification generally refers more specifically to shish kebab (Turkish: “şiş kebap“) served on the skewer. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, it may now be beef, goat, chicken or fish. Like other ethnic foods brought by travellers, the kebab has become part of everyday cuisine in many countries around the globe.

Chicken skewer kebab recipe spicy tomato salsa chilli sauce

Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce Recipe

Mix and match or fusion is one of my concern in the kitchen. I find so many of there unique and plateable dish through your preference licking. Keep experiment and find your own suites ! I find that Middle East Chicken kebab with a touch of Indian Garam Masala is perfect with tomato and mint salsa derived from western kitchen. Accompenied of thai dipping sauce bring the dish hint into your taste buds even more.

resep sate ayam kebab ayam

Recipe Barbeque Chicken Kebab with Tomato Mint Salsa and Thai Dipping Sauce

chicken kebab on grill, smells the goodness!

Ingredient :

Chicken kebab :

  • 1 chicken breast fillet, cubed 2 cm
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp olive oil

Tomato Mint Salsa :

  • 4 cerry tomatoes, sliced thinly
  • 1 tbsp chopped fesh mint leaves
  • 1 tbsp sliced shallot
  • 1/2 tbsp chopped bird eye chillies
  • 1 tsp lime juice or rice vinegar
  • 1 tsp olive oil
  • 1/4 tbsp salt

Thai dipping Sauce :

  • 1 tsp thai chilli paste or dried chiili flakes
  • 1/2 tsp thai fish sauce
  • 1 tbsp indonesian sweet soy sauce
  • 1 tsp tamarin juice from 1 tamarin fruit  dissolved with 2 tbsp hot water

Instruction :

How to make grilled chicken kebab:

  • Mixed chicken, garam masala, salt and olive oil, set aside and marinated about 1 hour.
  • Put the cubed chicken breast in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed chicken breast thickness. make sure it’s well done to prevent salmonellosis

How to make Tomato Mint Salsa :

  • Mixed all ingredient in a glass bowl, squased a little bit with spoon to let the tomato, shallot and mint juices driven out.
  • Keep it refrigerates before serving.

How to make Thai Dipping Sauce :

  • Mixed all ingredient in a sauce pan, bring to boil.
  • Served in room temperature.

Tips:

  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked chicken kebab on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the chicken mixture instead on the grilling pan or grilling net.
  4. Don’t flip the chicken kebab when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Resep Ampela ayam saus hoisin pedas

Ampela ayam punya tekstur yang renyah, tp kalo dimasak dengan cabe hijau mungkin rasanya biasa aja deh….

Tapi kalo dimasak cabe hijau dengan tambahan saus hoisin, pasti rasanya maknyusssss………

Bahan:

500 gr ampela ayam, cuci bersih, rebus dengan tambahan jahe dan garam, lalu goreng sebentar saja

5 siung bawang putih, cincang

15 buah cabe hijau, belah dua atau dipotong serong juga boleh

5 sdm saus hoisin (aku pake lee kum kee)

3 sdm saus tiram

1 sdm minyak wijen

1 sdm light soy sauce

1 sdm minyak goreng

1 sdt maizena, larutkan dgn 1 sdm air

Air secukupnya

Cara membuat:

panaskan minyak, tumis bawang putih sampai harum

Masukkan cabe hijau, tumis sampai layu

Masukkan saus hoisin, saus tiram, kecap asin, dan ampela ayam

Tambahkan air dan tutup wajan, setelah air menyusut, masukkan maizena dengan minyak wijen,aduk sebentar

Hidangkan segera…..pasti makan anda jadi maknyusssssss