Pulot Panggang-Glutinous Rice Rolls

Pulot Panggang-Glutinous Rice Rolls

Ingredients

300 g Glutinous Rice, soaked overnight and drained
250 ml Coconut Milk
¾ tsp Sea Salt
3 Pandan Leaves, knotted

Filling
4 Tbsp Ground Dried Prawns
100 g Desiccated Coconut
5 Tbsp Peanut Oil
½ tsp Sea Salt or to taste
1 Tbsp Sugar

Sambal Paste
15 Dried Chilies
½ tsp Ground Turmeric
2 (35 g) Red Chilies
4 Small (55 g) Shallots
2 stalks Lemongrass

20 – 25 pcs (12 x 16 cm) Banana Leaves, scalded and cleaned

Method

Combine glutinous rice, coconut milk, salt and Pandan leaves. Steam over high heat for about 25 to 30 minutes or until the rice are fully cooked.

Prepare the filling: Heat oil and fry the sambal until fragrant. Add the ground dried prawns and continue to cook for about 5 minutes and mix in the desiccated coconut. Cook until the filling mixtures are dry but still moist and season with sugar and salt. Dish out and set aside to cool.

To assemble the rice rolls: Place 2 to 3 Tbsp of Glutinous rice onto the banana leaf. Spread the rice and press well to a rectangle.

Add the filling along the middle of the rice and roll from one side to form a cylindrical shape.

Secure both side with toothpick or using a staple.

Grill the rice rolls on a low heat for about 12 to 15 minutes. Serve warm.

Read more...

Deep-Fried Bananas-Goreng Pisang

Deep-Fried Bananas-Goreng Pisang

Ingredients

2 Medium Ripe Plantains (Pisang Tanduk), sliced thickly
Oil for deep-frying

Batter
100 g All-Purpose Flour
50 g Rice Flour
1 Tbsp Sugar
1/2 tsp Salt
1 Cup Water

Method

Combine all the ingredients for batter and mix well.

Pour enough oil into a saucepan or a deep-fry on medium heat. Coat the bananas with batter and fry until golden brown in color. Remove the fried bananas with a slotted spoon and drain on papers and serve warm.

Read more...

Kuih Serimuka-Glutinous Rice With Pandan Custard Layer

Kuih Serimuka - Glutinous Rice With Pandan Custard Layer

Ingredients

Glutinous Rice Layer
400 g Glutinous Rice, washed and soaked overnight
150 ml Coconut Milk
100 Water
1 tsp Sea Salt
3 Pandan Leaves, cleaned and tied into a knot

Pandan Custard Layer
150 ml Pandan Juice
5 Tbsp Corn Flour
3 Tbsp All-Purpose Flour
3 Large Eggs
200 ml Coconut Milk
140 - 160 g Sugar

9 inches round tray
A piece of Banana leaf or an aluminum foil

Method

To make the glutinous rice layer: Mix rice, coconut milk, water, salt and Pandan leaves in a baking tray.

Steam the rice mixture over a high heat for 25 minutes until cooked. Remove from the steamer and discard the Pandan leaves. Fluff the rice with a fork and use a banana leaf to press and compact the rice layer.

Return the rice layer to the steamer. Continue to steam for another 10 minutes.

To make the Pandan custard layer: Combine Pandan juice and all the flours and mix well. In another bowl, whisk eggs, coconut milk and sugar together and add in the Pandan mixture. Mix well and strain the mixture into a clean medium size bowl.

Prepare a water bath and stir continuously until the custard mixture begins to thicken. (About 15 minutes) Pour the mixture into the rice layer and continue to steam over a low heat for about 25 to 30 minutes.

Allow the kuih to cool completely and slice to serve.

Note: To make the Pandan Juice. Blend 10 Pandan leaves with 200 ml water.

Read more...

Five-Spice Pork Rolls - Lor Bak

Five Spice Pork Rolls -Lor Bak

Ingredients

400g Pork (with a little fat attached)
4 Water chestnuts, diced
1/2 onion, diced
1 Tbsp chopped spring onion
1 Egg
1 Large piece Bean curd sheet, cut into 14x7cm each piece
Oil for deep-frying
Deep-Fried Firm Bean curd
Cucumber Slices

Seasoning
1/4 tsp White Pepper
1 tsp Five-Spice Powder (ng heong fan)
1 tsp Sugar
1½ Tbsp light soya sauce
1 tsp Oyster Sauce
1/2 tsp Sesame Oil
1 Tbsp Corn Flour or Sweet Potato Flour

Dipping sauce (combined)
4–5 Tbsp Thai sweet chili sauce
1 tsp Lime juice
2 pieces Peanut Candy (gong t'ng), crushed

Method

Cut the pork into small strips. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mix.

Marinate meat for at least an hour, or preferably several hours, in the refrigerator.

Put 1–2 tablespoons marinated mixture on to each bean curd skin piece. Form into a long roll. Roll up tightly and twist both the ends.

Steam rolls for 8 minutes. Remove, cool then deep-fry in hot oil until golden and crispy.

Cut into slices and serve with dipping sauce, deep-fried bean curd and cucumber.

(Recipe adapted from Cyberkuali by Amy Beh)

Read more...