Lo Ma Kai / Substitute of Bak Zhang

Bak Zhang is nice to eat but there is so much hassle in wrapping it and then cook it in boiling water for hours. So, instead of making bak zhang, I tried using the same recipe as bak zhang and cook it like lo ma kai. It turned out to be sooo delicious! Finger licking good..... che wah. Haha!

First of all, this is what you need to prepare:
1) Pork with some fat so that it tastes better
2) Chinese black mushroom
3) Some dried small prawns (hokkien known as hei bi, haha) - soaked it
4) 5 spice powder
5) Salt, soya sauce, dark soya sauce, pepper, oyster sauce to taste...
6) Garlic and small onion

That's all ............... and the steps are pretty simple as well.
1) Fry the garlic and small onion until fragrant
2) Add in chopped dried small prawns
3) Later on add in the pork meat and stir fry
4) Add in all the spices and the seasoning. Add a little of water, don't too much.
5) Then display nicely on a container, I used the baking container. ;)

To prepare the pulut rice, these are the things you need:
1) Chopped garlic and small onion
2) 5 spice powder, soya sauce, dark soya sauce and salt
3) Pulut rice (Soak overnight so that it cook faster)

Steps :
1) Fry the chopped garlic and small onion until fragrant
2) Add in pulut rice, and the seasoning
3) Add some water. It is ok to be watery, but not too much so that the lo ma kai is easier to cook.
4) Then put the rice on top of the meat and slowly press. The more "padat" the better the taste! So, press! press! press! =D

Put in to steam with low fire until cook. Usually it takes up to 1-2 hours, depends how long you soak the rice. You can always sprinkle some water on top if it still didn't cook after 1 hour. That's all and it taste exactly like bak zhang, except for the fragrant leave smell. The next thing I plan to do is instead of lining with aluminium foil, I line it with the bak zhang leave. Guess the taste will be as nice as bak zhang cause got the leave smell. XD Let's try....................