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| Loh Mai Kai |
The Malaysian version of Loh Mai Kai quite defers to those I've had in Hong Kong or Singapore. In Hong Kong, it tends to have dried shrimps where as in Singapore, the colour is paler with less sauce. The Malaysian version, on the other hand, has a fragrant sauce that coats each and every grain of glutinous rice, topped with marinated chicken meat, Chinese sausage, Char Siew and Chinese mushroom. It's easy to make and except of the chicken meat, the rest of the ingredients can be bought at the store.
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