Easier…

I don’t know when my missus bought the glutinous rice, probably quite sometime ago, but the other day, she wanted to cook all of it to get it out of the way.

She used a claypot, lined with those bamboo leaves that they use to wrap bak chang (meat dumplings) and cooked the rice in that exact same way – with meat, dried shitake mushroom (soaked to soften), kao lak (chestnuts), hay bee (dried shrimps) plus soy sauce and ngor hiang hoon (five spice powder), what we will find in those Hokkien bak chang. She insists that she’s not good at wrapping those dumplings so this is an easier way to do it.

Yes, it was very nice and because she cooked so much of it, we had that for our meals, instead of plain rice, for two days!!! The following morning, there was a bit left, just a bit so I took that out of the fridge and stuffed it in a bowl…

…and steamed it to heat it up.

When it was done, I turned the bowl over to get it out…

…and sat down to enjoy it. This was something like lo mai kai (糯米雞) except that they usually have chicken in that and I was thinking that I could have added a slice of two of lap cheang (Chinese sausage) – if I am not wrong, they usually have that in theirs too.

I bought one here the other day, RM5.00 each…

…and yes, it was very nice but at that price, I guess it is pretty obvious why I have not gone back for more.

I went and bought the same at another place here, RM4.00 each only…

…but they were very much smaller plus the rice was way too overcooked, so sticky and mushy and that was why we did not think it was something we would want to go back for more.

I certainly enjoyed what my missus cooked that day…

…a whole lot more. Having had my fill of that over those three days, I guess you will not find me craving for it for quite sometime, at least.