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)