Tuesday, October 18, 2011

Pulut Panggang Rempah Udang (Grill Glutinous Rice with Dried Shrimp)

Pulut Panggang another classic and mouth watering Nyonya delicacies.
They really go down well with a cup of black coffee.
Since i soaked extra glutinous rice when making pulut inti last weekend, I decided to make some pulut panggang (rempah udang as filling) as well.
Ya, my sister (Helena's Kitchen) is right.
When we eat kuih, we always remember the olden days which carry so much memories in our life.
Especially we (my family) have a habit of having some kuih and kopi-o or nescafe immediately after our lunch in my mum's or granny's house.
Dad always kind enough to make kopi-o for us (coz mum said he is good in making kopi).
While my husband, not to forget about him, is pro in making nescafe.
And we, girls (mum, me & my 2 sisters) gather at the dining table talking and eating non stop.
Oh! ya... laughing non stop as well.
Till todate, when we are back in Melaka, we still practise the same thing.
That is why we love kuih so much and it really means a lot to us.
Pulut panggang with rempah udang is my dad's favourite.
But sad to say that i dint make any for him before.
Must make for him next year July when he visit Perth. Promise.
I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Recipe : Refer here( Amy Beh's Cookbook) I modified a bit to suit my own taste

Ingredients:
  • 120g small prawns, shelled (i used dried prawns)
  • 70g grated white shredded coconut, roasted and ground
  • 3tbsp fried shallots, pounded
  • 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 with Bunga Telang juice 1/2 cup, 1.5 cup thin coconut milk, 1 tsp salt, 1 tsp sugar
  • 2 banana leaves, scalded, wiped dry, and cut into 15x8cm pieces

Method:
  1. Chop dried  prawns finely.
  2.  Heat oil in a kuali and fry ground ingredients mixed with chilli paste and coriander powder until fragrant.
  3. Add in dried prawns and stir fry till cooked.
  4. Mix in roasted coconut and shallots and seasoning.
  5. Stir well until ingredients become dry and golden brown. Set aside.
  6. Drained rice then combine glutinous rice with coconut milk, salt and sugar, steam for 25-30 minutes or until cooked.
  7. Remove from steamer and leave to cool.
  8. Take 2 tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf.
  9. Add 1 tablespoon of filling at the centre of rice.
  10. Roll up neatly and secure ends with toothpick or staples.
  11. Brush rolls with a little cooking oil. Grill for about 10-12 minutes. Turn the rolls round occasionally.
Note: Pulut rempah udang wrap with banana leaf and grill before serving give a nice strong fragrant to the kuih. Is a must do step for me. Last attempt i dint grill it and some just wrap with cling wrap and turns out not as good as the grill one. So, remember! Get ur banana leaf ready before starts work.

17 comments:

  1. Jane,
    You are so hardworking in making all these yummy cakes!FYI, I've used your Pumpkin Mantou's recipe to make some purple sweet potato mantou.Thanks for sharing the recipe.

    ReplyDelete
  2. 昨天我才看到这个
    一直很想做,可是很懒惰:P

    ReplyDelete
  3. 这个我也想做,只是担心包到不像样:P

    ReplyDelete
  4. So i know the reason why you like to prepare kuih and makan kuih,hehehe..this is one of my favourite too.

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  5. Jane, could you confirm the flour in your croissant post, you said 1kg flour, but when i added the weight show in the recipe, only 492g..
    http://janechew.blogspot.com/2011/09/bourke-street-croissant-bourke.html

    ReplyDelete
  6. hooh...好久没吃了,
    以前在学校食堂常吃。
    有点想念噢!
    只可惜它不曾出现在我
    常光顾的马来糕点档里。

    ReplyDelete
  7. 每天看着Jane的blog流口水。。。。。。

    ReplyDelete
  8. 姐,这个东西我也是很少买来吃的,忘记什么味道了。哎哟,就是叫你去做生意卖糕咯,糕做到酱美,Billy(master chef) 也是会来跟你拍照的。他在sydney跟一间nyonya kuih的东主拍照叻。哈哈!

    ReplyDelete
  9. Sorry, I've done it again.Not cake, I meant kuih, don't know what I wrote as cake

    ReplyDelete
  10. 你沒有講我現在的咖啡有"好喝版"和"普通版"..

    ReplyDelete
  11. 原来你们喜欢KUIH是有原因的。:)

    我还是那句,你做的KUIH很美,美极了!

    ReplyDelete
  12. 每天不同的糕点,妳真是勤勞。

    ReplyDelete
  13. Love all your kuehs. Now, I know where to look for when I need a kueh recipe

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  14. Jane,这个我很喜欢吃。。。^_^

    ReplyDelete
  15. Hi Jane

    你放了很多马来糕的照片,让我看了直流口水。。:)

    想问你会不会做 Tepung Gomak? 有一点象马来式的Mochi不过是绿豆粉做的。 我很喜欢吃,想做来试试看,但google了很久,只看到几个马来食谱。 可是我又不会马文, 用Google Translation也是抓不到球。。。

    bee @EEWIF

    ReplyDelete

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