Comments on: Lotus Leaf Sticky Rice

By: Kieran

Kieran — Thu, 19 Jan 2012 10:09:38 +0000

I’ve been making these for a few years now and only now get around to thanking you for the recipe. I’ve made a few substitutions – I use turkey leg meat rather than chicken, I leave out the oyster sauce and I use well browned and seasoned ground pork rather than char siu. I’m not sure that these are improvements or not but I do love the taste!

One thing about your recipe, though is that I find I have to quadruple the amount of rice to be able to use up all the filling.

By: Christine

Christine — Fri, 25 Nov 2011 17:14:01 +0000

This was a great recipe, very close to what you get at a dim sum restaurant. I made this for Thanksgiving dinner and doubled the recipe. Came out perfect. I had to make a few substitutions because some of the guests were vegetarian but it was still delicious. Can’t wait to make the full meat version!

By: weirdcombos

weirdcombos — Thu, 13 Jan 2011 00:58:48 +0000

wow another recipe that looks delish!
I had something like this made vegetarian in Toronto back in September. I love the taste that the lotus leaf imparts to the rice. It doesn’t seem very difficult to make. I’ve got to try this one too

By: Cristin Brueske

Cristin Brueske — Sat, 13 Feb 2010 12:12:06 +0000

A A wonderful Blog about how to cook FLEXTARIAN dishes.

By: lucky bamboo plants garden lover

lucky bamboo plants garden lover — Thu, 12 Nov 2009 22:37:47 +0000

Thank you for this blog post. I think it’s important for people to read you.

By: mary-anne

mary-anne — Sat, 01 Aug 2009 18:22:36 +0000

I make Hor Yip Lor mai Gai almost the same, but usually add some sliced Thai chiles – Dragon or Bird chiled (Phrik Kee Nu or Phrik Chee fa).

I always use Thai Oyster Sauce (no MSG) Nahm Man Hoi. The Thai oyster sauces are less salty and have a more pronounced rich oyster flavor. The brands I like best are Dragon Fly and also Mae Kera brand which has a lady cooking on the red bordered label.

I love the Thai Oyster sauce for it’s richness and far less salt. I use it to make Chicken Chile Fried Rice (Khao Phat Gai Phrik Kee Nue) and also Drunkard’s Noodles (Pad Khee Mao/Gkuay Dtiow Pad Khee Mao).

I love the fragrance of lotus leaves and sticky rice steaming in a bamboo steamer – true comfort food.

By: Freda

Freda — Mon, 22 Jun 2009 02:49:32 +0000

Hi,

I just want to say I have tried several recipes for Sticky Rice in Lotus Leaf, but this is by far is the best recipe and is exactly the same as I had in the best Dim Sum restaurants.

Thanks.

By: Ryan

Ryan — Sun, 18 Jan 2009 15:08:10 +0000

Hi AC,
If you look carefully at the ingredients, it is possible to find oyster sauce without the MSG. One brand we have found that does not have MSG is “Treasure Brand”. But there are a few others as well. Just examine the ingredients carefully. You may have to go to several groceries to find them, but they do exist! Good luck!
~Ryan

By: AC

AC — Sat, 03 Jan 2009 03:12:44 +0000

I tried this wonderful recipe and I highly recommend it as it’s close to the ones you eat at the restuarant, less the grease and MSG. Mind you the oyster sauce does contain MSG so I’ll try cutting it down next time.