Lor Mai Kai

• Quarter chicken cut to bite sizes (700g)


• 1 tablespoon of oyster sauce - marinate


• 1 teaspoon of five spice powder - marinate


• 1 teaspoon of pepper - marinate


• 2 tablespoon of rice wine - marinate


• 1 tablespoon of soy sauce - marinate


• 1 teaspoon of teriyaki sauce - marinate


• 2 tablespoon of corn flour - marinate


• 3 cups of glutinous rice - soaked for about 4hrs


• 1 cup of water


• 5 tablespoon of garlic


• 2 teaspoon of shallot


• 1 tablespoon of oil


• 4 chinese dried mushrooms (soaked and sliced)


• 50g sliced pork


• 1 pinch of salt - pork marinate


• 1 pinch of pepper - pork marinate


• 1 teaspoon of hoisin sauce - pork marinate


• 1/2 teaspoon of soy sauce - pork marinate


• 9pcs of dried musssels


• 2 tablespoon of dried shrimps


• 1/2 tablespoon of oil


• 9pcs of aluminium bowl


• 3 cups of water for steaming

1. Marinate chicken with the marinate ingredients for 4hrs.


2. Marinate pork sliced with pork marinate ingredients for 4hrs


3. Saute shallot for 1mins and add in garlic. Fry till almost golden, add in glutinous rice.


4. Fry the mixture for 2 mins, add in water and steam till water fully absorbed. Set aside.


5. Use the 1/2 tbsp oil to fry the dried shrimps. After 1min, add in dried mussels. Fry for 2mins and set aside.


6. Lay chickens, mushrooms, pork, dried mussels and dried shrimps on the aluminium bowl.


7. Cover it with the glutinous rice.


8. Steam over boiling water for 20mins.


9. When serving, cup the aluminium bowl over a plate and the lor mai kai will come off. Served with chilli sauce.

http://www.grouprecipes.com/23245/lor-mai-kai-glutinous-rice-chicken.html

Food Pictures

Mamak Corner

Found this new place yesterday in town, the new shop lots. The restaurant is called Mamak Corner.

I ordered this Hawaiian Meat Roti Chanai...not bad, quite nice taste

And this Ola Ola Drink

Hubby ordered soya jelly

And Nasi Lemak

Beef Dishes

The failed Beef Udon Soup. Failure coz the udon tasted terrible. Got to throw away everything and substituted my dinner with

Beef steak instead

Colorful Porridge

• One small handful of rice


• 4 cups of water


• 1 cups of anchovies stock


• 1 teaspoon of soy sauce


• 1 egg


• 1 pinch of salt


• 1 pinch of pepper


• 1 bunch of pak choy


• 2 cloves of chopped garlic


• 1 chopped shallot


• 1 teaspoon of oil


• 1 tablespoon of preserved radish


• 2 crabstick, cut to four


• 2 sausage, cut to half


• 2 dried mussels


• 2 pcs of dried scallop


• 2 dried chinese mushroom, sliced


• 2 slice of ginger, chopped finely


• 1 handful of wolfberries

1. Boil the rice with water, achovies stock, dried scallop, wolfberries and dried mussels.


2. After about 20mins, add in crabstick, sausage and mushroom. Boil for another 20mins


3. Saute shallot with the oil till golden and set aside.


4. Saute garlic and preserved raddish with the balance oil. Add in pak choy once the garlic is golden. Set aside.


5. Hit the egg on a bowl. Add salt, pepper and soy sauce.


6. Pour the boiling porridge on the egg. Served the fried pak choy and shallot on the porridge.

http://www.grouprecipes.com/14470/colorful-porridge.html

Japanese Feast in Brunei, again

Yes, again we went to Brunei for Jap. This time is BND16=RM36.80 per person. Had slighly lesser food than the last visit, but definitely still very full....

Why to Brunei? Well, first of all, its cheaper. Next is fresher and more variety. Frankly, it's actually cheaper than eating it in Sushi King, I think. The Jap food in Miri is expensive, not much choices and it does not even looks fresh... what more bout the taste.

Hi there, we are ready to wack...

Me, too ready with my chopstick








Yes, the train is here...












The tanker at the back of the train:

Unagi Sushi:

The delicious yummy salmon slice

Fried Oyster:














Gyoza

Grill fish with straw mushroom

Baby Octopus