Friday, December 4, 2009

Nyonya Rempah Udang

This few days i am busy preparing the ingredient to do my nyonya kuih for party. One of my friend has been asking for help to do some kuih-muih for her son's wedding this Sunday. Unfortunately i can't do it for her as i have my own pre-christmas gathering tomorrow and Sunday. Felt guilty as this is the first time she ask for help. Really felt sorry for her.

Here are for my nyonya Rempah Udang. This is one of the delicious nyonya kuih I like. My grandpa & dad love it so much too. But because i have only limited banana leaves so i just wrap it with cling wrap for the balance of my rempah udang. I am too lazy to measure the exact quantities of ingredient i have been used. So I am not able to provide u the real recipe i used. But for those who are interested, can have a try on Amy Beh's recipe which i found more or less the same.

Rempah Udang Recipe from Amy Beh's Cookbook

  • 100g small prawns, shelled (i used dried prawns)
  • 100g grated white shredded coconut, roasted and ground
  • 1-2 Tbp oil
  • Blend spices: 4 shallots, 2 cloves garlic, 1 lemon grass (finely sliced), 1 candlenut, 1.5cm cekor, 1/2 tsp chilli paste, 1 tsp coriander powder
  • Seasoning: 1/4 tsp salt, 1/2 tsp sugar, Dash of pepper
  • Rice Mixture: 300g glutinous rice, washed and soaked overnight, 1 1/2 cups thin coconut milk, 1 tsp salt, 1 tsp sugar
  • 2 banana leaves, scalded, wiped dry, and cut into 15x8cm pieces

Method:

  1. Chop prawns finely. Heat oil in a kuali and fry ground ingredients mixed with chilli paste and coriander powder until fragrant.
  2. Add prawns and stir fry till cooked.
  3. Mix in roasted coconut and seasoning.
  4. Stir well until ingredients become dry and golden brown. Set aside.
  5. Combine glutinous rice with coconut milk, salt and sugar, steam for 25-30 minutes or until cooked.
  6. Remove from steamer and leave to cool.
  7. Take a tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf.
  8. Add 1 tablespoon of filling over. Top with another tablespoon of rice.
  9. Roll up neatly and secure ends with toothpick or staples.
  10. Brush rolls with a little cooking oil. Grill for about 15 minutes. Turn the rolls round occasionally. (I didn't grill mine)

10 comments:

  1. 你一次上好多菜,我还来不及消化内。
    可是没一样我都喜欢,给你这样养,不胖才怪呢。

    ReplyDelete
  2. 自从看了《小娘惹》那套剧后就一直想动手做这个。无奈多工的做法一直提不起劲动手。
    嘻嘻~~

    ReplyDelete
  3. 那蓝花在哪里可以找到呢??
    我也想做做看,很喜欢糯米做的食物!

    ReplyDelete
  4. Sherleen, 上完这星期的菜,我就要休息咯。 你要明年才有得吃。哈哈。。。

    icafe, 请你吃 :)

    Ching, 真的很多工哦。 不过我的“hei bi hiam"(辣虾米干)是事先炒干的。雪冻在冰箱。可以配饭或炒米粉吃。
    要做这糕时,只炒好椰丝在加入虾米及其他料就好了。较方便。

    imoteo, 如果是马六甲,那巴刹就可以买到。也有很多人自己种。我呢,当然是用食用蓝色素代替咯。我真不知在我这里要去那里找兰花哩。hehe...

    ReplyDelete
  5. 你很厉害喔!看得我口水都流满地了。

    可是在你那里有那么容易买到这些材料吗?

    ReplyDelete
  6. cherry potato, 你太夸我了。paiseh la.
    我这里有很多亚洲材料;只是价钱比新马贵一些。

    ReplyDelete
  7. After I watched the "Little Nyonya" drama, I wanted to make this rempah udang too, but till now still not give it a start, you rajin than me, hehehe..Nice presentation, I like the way you wrap with plastic than banana leaf..Well done.I think you also can open a stall selling Nyonya kuih-muih,so very laku, hahaha.
    So next week onwards, no new post liao mer? then I will definitely miss you.

    ReplyDelete
  8. 上次说要找木薯茸来做木薯糕,结果这里都没有在卖。。 >.<
    这个娘惹糕也是我喜欢的,真的很想念。。
    我们会等你回来。。^_^

    ReplyDelete
  9. this rempah udang very nice !!
    i have 蓝花's seeds, very easy to plant, if u interested i can send some for u.

    ReplyDelete

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