Thursday, March 19, 2015

Kampar Lor Mai Fan

What's your breakfast today? This Kampar Lor Mai Fan is different from what we have locally which only have fried peanuts and fried shallots at the sides. This Malaysian version one is more filling with addition Char Siew and Curry Sauce.  I like the curry sauce drenching over the steamed glutinous rice  as it helps to moisten the grains and won't feel too dry to eat :D

Side garnishing : Curry Sauce, Fried Peanuts, Homemade 'Char Siew' Roasted Pork Fillet, Spring Onion

More curry sauce please!!

Recipe ref : WendyinKK
  • 300gm glutinous rice
  • 1 heap tbsp dried shrimp, soaked & chopped finely
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp corn oil
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • salt to taste
  • fried peanuts
  • red roasted char siew*
  • curry sauce
  • spring onions

  1. Soak rice for at least 1 hour. Drain well.
  2. Heat oil in a wok. Add shallots and garlic, saute until fragrant and light brown. Add in chopped dried shrimp and fry till crisp. 
  3. Pour in drained rice and toss evenly to coat. Add in all the seasoning and mix evenly. Keep tossing the mixture until you can feel a slight stick on the rice. Taste the rice and add salt if needed.
  4. Transfer rice into a steaming pan. Level the rice. Put in sufficient boiling water, 2-3mm above the rice. 
  5. Steam the rice over preheated steamer for 20-30 mins or until the rice is cooked.
  6. Let the rice cool for 30mins before fluffing it with chopsticks.
  7. Moisten a small rice bowl then scoop some cooled rice into the bowl. Press it in and level it. Flip it onto the serving plate.
  8. Top with sliced red char is, peanuts, and spring onions. Drizzle with curry and serve immediately. 

Red Roasted Char Siew
  • 300gm lean pork, cut into 1cm thick long strips
  • 50gm sugar
  • 2 tbsp light soy sauce
  • pinch of salt
  • 1 tbsp rose wine
  • few drops of red food colouring 
Method : Combine pork strips with all seasoning and marinate overnight in fridge. Remove the pork from the marinade and bake in preheated oven at 200 deg cel for 20min or until cook. Cool down before slicing.

Curry Sauce
  • 1 shallot, sliced
  • 1 tsp finely chopped garlic
  • 1 tsp meat curry powder
  • 1 tsp dried shrimp
  • few leaves of curry leaf
  • 2 tbsp coconut milk
  • 2 tbsp milk
  • 1 cup water
  • fish sauce & salt to taste

Method : Heat oil in a wok. Saute shallots and garlic until brown. Add in dried shrimp and fry till fragrant. Add in curry powder and curry leaf and fry till fragrant. Add in water and bring to boil, lower heat and simmer for 10mins. Add in coconut milk and milk and stir to mix. Add fish sauce and salt to taste. Ready to serve. 

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