saghar of lab noon sent out a call for a virtual midsummer potluck for peace, and i was on board 3409%. i don’t feel as fragile now as i did back in november, in a post-election haze. you know, when my already tear-y instincts were heightened to the point where i almost started bawling in the middle of lecture. i think it’s partially because i try not to linger in certain social media black holes, and partially because i’m still ensconced in my bubble. there’s so much crud out there to deal with, and sometimes i feel paralyzed by all that we need to do and my lack of political power considering how i’m simply 1 citizen. but what i can do is talk to people; all of you, for example. tell me about politics, your communities, anything. i want to listen, learn, and make a conversation that is constructive as much as it is friendly.
onto the food, since discussion is always better with belly filling sustenance. no mai fan, or chinese sticky rice, isn’t particularly summer food. tbh, it’s much more holiday food to me. but it’s slightly chewy and savory, and i can’t help but think that a bowlful of this would go a long way towards mellowing people out and ushering in a touch more peace.
the combo of normal and sticky rices makes it sticky and chewy, but not gluey. there’s salty, crispy, fatty lap cheong, which i view as the chinese sausage king. earthy mushrooms and crunchy peanuts give this a bit more heartiness, which gets balanced out by the oniony scallions and herby cilantro. if you’re not familiar with dried shrimp, this dish might be a bit fragrant, but i promise it’s less intimidating in flavor than it is in scent.
check out all the other posts for this potluck!
adventures in cooking: strawberry rhubarb pie ice cream sandwiches
an edible mosaic: middle eastern spiced green beans with olive oil and tomato
brewing happiness: healthy southern baked beans
cloudy kitchen: earl grey blueberry pie
cook til delicious: cold sesame peanut noodles
displacedhousewife: strawberry scone-cakes with fresh orange blossom whipped cream
floating kitchen: blistered green beans with apricots and chive blossoms
ginger & toasted sesame: walnut bread with boursin and prosciutto
harvest and honey: chasing summer
hortus cuisine: panino with roasted peppers, pesto & arugula
on the plate: sriracha scotch eggs
ruby josephine: halwa d’tmar (moroccan date-stuffed cookies)
tasty seasons: grilled mojito chicken
tending the table: roasted cauliflower with pine nuts, parsley and currants
terminatetor kitchen: strawberry shortcakes with gluten-free yogurt biscuits & mint whipped cream
the little epicurean: halo-halo
this mess is ours: simple tomato & avocado salad
twigg studios: roasted beet leek and feta quiche
vermilion roots: tofu salad with spiced peanut sauce
wood and spoon: strawberry almond skillet cake
No Mai Fan
No mai fan, or Chinese sticky rice, is filled with treasures like fatty lap cheong, tender shiitake mushrooms and crunchy peanuts.
- 1 cup uncooked sticky/sweet/glutinous rice
- 1 cup uncooked white rice
- 1 T oyster sauce
- 1 1/2 T soy sauce
- 2 tsp dark soy sauce
- 1/4 tsp fish sauce
- 1/4 tsp sesame oil
- 1/2 tsp kosher salt
- 3 links lap cheong/Chinese sausage cut into small discs
- 2 cloves garlic minced
- 1/4 cup dried shrimp soaked for 15 minutes in warm water
- 1 medium onion finely diced
- 5 shiitake mushrooms diced (if using dried, soak in warm water until softened)
- 2 scallions chopped
- cilantro and roasted peanuts to garnish
Cook the rice in a rice cooker. I suppose you could do it stovetop instead, but why?
Combine the oyster sauce, soy sauces, fish sauce, sesame oil and salt in a small bowl. Heat a wok or frying [an over medium heat. Add the lap cheong; cook until crispy and it has rendered its fat. Add the garlic, shrimp, onion and mushrooms; cook until golden and fragrant.
Add the rice and break it up with a spatula. Add the sauce and mix until well-combined. Taste for seasoning, and adjust if necessary.
Mix in the scallions. If you want to get fancy (completely optional), you can pack the rice into a bowl rinsed in warm water and invert it onto a plate. Garnish with cilantro and peanuts, and serve hot.
Recipe adapted slightly from The Woks of Life.
If you want a higher rice to topping (the shiitake and lap cheong and such), you can increase the amount of white rice to 2 cups. Just be sure to adjust the seasoning quantities.
The quantities for the seasonings are merely suggestions; I typically eyeball anyways. Adjust to your tastes accordingly.
more of my favorite comfort food