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

caliking
caliking Posts: 19,780
in EggHead Forum
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 !

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    edited August 2022
    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)


    I would rather light a candle than curse your darkness.

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  • Photo Egg
    Photo Egg Posts: 12,137
    Doesn’t seem like WOW is enough but I just can’t get over the effort you put forth in your cooks.
    Thank you,
    Darian

    Galveston Texas
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  • lkapigian
    lkapigian Posts: 11,549
    Yes Sir !!!
    Visalia, Ca @lkapigian
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  • johnmitchell
    johnmitchell Posts: 7,364
    Fantastic as always!!! Bravo.👏👏
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 36,798
    Incredible talent right there.  Way to push the envelope.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Botch
    Botch Posts: 17,376
    Fascinating!  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • caliking
    caliking Posts: 19,780
    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 :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 13,717
    edited August 2022
    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'  B)
    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. 
    canuckland
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  • caliking
    caliking Posts: 19,780
    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'  B)
    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 :)   

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    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.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • caliking
    caliking Posts: 19,780
    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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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