Char Siew Lo Mai Kai
Makan Tengah Hari • Malaysia
How to Make Char Siew Lo Mai Kai (Traditional & Healthy Version)
Char Siew Lo Mai Kai is a beloved classic in Chinese Malaysian cuisine, renowned for its aromatic glutinous rice and savory toppings. Traditionally enjoyed at dim sum restaurants across Malaysia, this dish brings together the comforting, sticky texture of 'pulut' (glutinous rice) with the sweet-savoury depth of char siew, here recreated in a vegetarian, health-conscious version. It’s a staple at family gatherings and festive occasions, reflecting Malaysia’s vibrant multicultural food heritage. This vegetarian adaptation stays true to the local palate by using local mushrooms for umami, tofu for protein, and a homemade vegetarian char siew sauce. It’s a wholesome meal that’s filling yet lighter in calories and saturated fat, perfect for those mindful of their health but unwilling to compromise on taste. The combination of Chinese five-spice, light soy sauce, and a hint of pandan gives it a uniquely Malaysian character, making it a satisfying and flavourful lunch option for anyone seeking an authentic local experience.
Bahan-bahan(untuk 1 individual ramekin (about 200g))
- 1 cup Glutinous rice (pulut) (Soaked for 2 hours)
- 4 pieces Fresh shiitake mushrooms (Sliced)
- 100g Firm tofu (Cut into cubes)
- 2 tbsp Light soy sauce (Kicap cair)
- 1 tbsp Vegetarian oyster sauce (Sauteed mushroom flavour)
- 1/2 tbsp Dark soy sauce (For colour)
- 1 leaf Pandan leaf (Tied into a knot)
- 2 cloves Shallots (Finely chopped)
- 1 clove Garlic (Minced)
- 1 tsp Sesame oil
- 1/4 tsp Chinese five-spice powder
- 1/8 tsp White pepper (Optional, to taste) - pilihan
Arahan
- 1
Soak the glutinous rice (pulut) for at least 2 hours, then drain. Place the pandan leaf in with the rice for fragrance.
5 minutes
Soaking ensures the rice cooks through and gets its signature sticky texture.
- 2
In a non-stick pan, heat sesame oil. Saute shallots and garlic until aromatic. Add mushrooms and tofu, frying until lightly golden.
5 minutes
Use low heat to avoid burning the aromatics and to release full flavour.
- 3
Add light soy sauce, vegetarian oyster sauce, dark soy sauce, and five-spice powder. Stir to coat tofu and mushrooms evenly. Cook for 2-3 minutes until the sauce thickens.
3 minutes
Taste the mixture and adjust seasoning to your preference.
- 4
In a rice cooker or steamer, add soaked glutinous rice and pandan. Steam for 15 minutes or until tender.
15 minutes
Do not over-steam as the rice may turn mushy.
Kenapa hidangan ini sihat
By using tofu and mushrooms instead of traditional meats, this Char Siew Lo Mai Kai is lower in saturated fat and cholesterol, making it heart-friendly. The recipe uses less oil and relies on aromatics and natural spices for depth of flavour, which reduces the need for excessive sodium or sugar. It’s a wholesome, filling meal that supports weight management and overall wellness.
This vegetarian Char Siew Lo Mai Kai is packed with plant-based protein from tofu and a wealth of nutrients from shiitake mushrooms, including B vitamins, iron, and antioxidants. Glutinous rice provides sustained energy, while the use of minimal oil and a balance of sauces keeps sodium and calories in check. The inclusion of pandan adds natural aroma without extra calories, and the absence of animal products means less saturated fat.
Petua
- 💡Tip 1: Soak glutinous rice ahead of time for optimal texture.
- 💡Tip 2: Use fresh pandan leaves for the most authentic aroma.
- 💡Tip 3: Adjust the sauce seasonings to suit your taste and dietary needs.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat by steaming for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 410.0 kcal |
