Lo Mai Gai (sticky rice and stuff wrapped in lotus leaves)

caliking

This is always on the table when we go out for dim sum, so I wanted to take a crack at it. Of course, Amazon has everything… even lotus leaves!

Started out by deboning some chix drumsticks, and making the filling. 

The leaves are BIG. That’s a 1/4 sheet for reference. 

Made a bunch of different bundles - sticky rice with the chix filling/dried shrimp/ sambal/ egg. 

Steamed in the IP. 

It seems I didn’t get a plated shot, but you get the idea. Also made a Fuchsia Dunlop recipe for pork belly and rice meal/flour (heye fenzheng rou) but forgot to take pics. 

Turned out well, especially the ones with the kick from the sambal. Caliqueen and the MIL loved it, so mission accomplished.

Took some effort. Might be a while before I do it again !

Ozzie_Isaac

Sorry, I couldn't resist, but this cook is absolutely worth it!

(Totally an aside, but Dam is a theoretical physicist working in quantum chromodynamics, applications of string theory and many-body physics)

Photo Egg

Doesn’t seem like WOW is enough but I just can’t get over the effort you put forth in your cooks.

lkapigian

Yes Sir !!!

johnmitchell

Fantastic as always!!! Bravo.👏👏

lousubcap

Incredible talent right there.  Way to push the envelope.  

Botch

Fascinating!  

caliking

Photo Egg said:

Doesn’t seem like WOW is enough but I just can’t get over the effort you put forth in your cooks.

Thanks. Its cheaper than therapy

Canugghead

Brings back memories of my late mother's Zongzi. Amazing job you did as usual, now we have to start googling for recipes and source supplies, thanks for the 'trigger' 
Btw traditionally most Chinese folks are wimpy when it comes to heat in food, so your chili makes it less authentic  j/k of course, we serve it with sriracha. 

caliking

Canugghead said:

Brings back memories of my late mother's Zongzi. Amazing job you did as usual, now we have to start googling for recipes and source supplies, thanks for the 'trigger' 
Btw traditionally most Chinese folks are wimpy when it comes to heat in food, so your chili makes it less authentic  j/k of course, we serve it with sriracha. 

  Happy that something I cooked brings back childhood memories. 

Cantonese dishes usually aren't spicy, correct? We usually cook more Sichuan and northern Chinese food items, so had to amp this up a bit.  The sambal added nice heat and flavor, but I knew my MIL would need to see a chili in her food    

JohnInCarolina

Awesome.

I love how you just toss in the Fuchsia Dunlop pork belly at the end like it’s some kind of throwaway line, lol.  I bet that was plenty tasty all by itself.

caliking

JohnInCarolina said:

Awesome.

I love how you just toss in the Fuchsia Dunlop pork belly at the end like it’s some kind of throwaway line, lol.  I bet that was plenty tasty all by itself.

Thanks.

I didn't pay as much attention to the pork belly item, because my day ended up being hectic. So focused on getting at least one item right. Its got legs though, so will likely make an official appearance soon.