Friday, August 5, 2016

干虾糯米卷 Rempah Udang


Today our ex maid came over to impart some cooking recipes which will come in handy whenever I am not around to cook for my husband.
今天我家的旧女佣过来叙叙旧,也顺便来与我家新聘请的两位女佣分享我家人爱吃的日常菜肴食谱,以备他俩能在我出外时可以顺利的准备我先生食物。

With her help, we set out to try out another popular recipe well love by many of them.  While preparing for this non vegetarian kueh for the staff, I also prepare a small portion of vegetarian grated coconut with gula melaka to wrap with the pulut rice.
有了她的帮助,我们一群女性即开开心心的尝试做起各自喜爱的菜肴。除了制做了这道非素食版的糯米卷,我私底下也弄了一小部份的素版椰丝椰糖内陷来用弄数卷自己吃的素椰丝糯米卷。

In this recipe, I am only listing the regular dried shrimp version but excluding out the vegetarian part. If you are keen, you may check out this post for the grated coconut fillings recipe to make the fillings for your preferred vegetarian version of Rempah Pulut.
在今天这项帖里我只贴上干虾米版本而将不会列出素版椰丝椰糖内陷的食谱。您若是有兴趣的话可以从我旧的帖上找到素版椰丝椰糖内陷的食谱来配合您的食物取向。



干虾糯米卷
Rempah Udang


Ingredients 材料

(A)
200g White Grated Coconut 白椰茸
80g Dried Prawns, pounded finely 虾干,舂碎
Pinch of Tumeric Powder 少许黄姜粉

(B)
50g Shallots 干葱
4 pcs Candlenuts 石栗
1 stalk Lemongrass 香茅
6 Tbsp Cooking Oil 食油
4 Tbsp Sugar 糖
1 Tbsp Ground Coriander 芫茜碎
2 Tsp Pepper 胡椒粉
1 Tsp Red Chilli Powder 辣椒粉

(C)
600g Glutinous Rice 糯米
250ml Coconut Milk 椰浆
100ml Water 清水
3 Pandan Leaves 班兰叶
Few Drops of Blue Food Coloring 蓝色食用色素少许
20 pcs Banana Leaves 香蕉叶
Pinch of Salt 少许盐


Directions 做法


Fillings 馅料


Heat up wok until hot. Turn to low heat and stir in grated coconut, dried prawns and turmeric powder. Stir fry until golden brown and crispy. Dish up and set aside.
烧热鑊后转小火,下椰茸,虾米干及黄姜粉,翻炒至金黄香脆,取出搁置待用。

Combine shallots, candlenuts and lemongrass (B) into a stone pestle and grind until evenly mix.
舂碎馅料B内的干葱,石栗和香茅。

Heat up oil in frying pan and fry the pounded shallots, candlenuts and lemongrass until fragrant and golden brown. Add sugar, ground coriander, pepper and chill powder. Fry for 5 mins further. Stir in the grated coconut and dried prawns to combine. Dish up and set aside to cool.
把平底鑊烧热,倒入油将舂碎的馅料爆香至微黄。再倒入糖,芫茜碎及胡椒粉,继续翻炒5分钟, 再放入已炒香的椰茸,炒匀。捞起搁置待凉备用。



Pulut 糯米料


Soak glutinous rice with sufficient water overnight. Drain.
糯米用水泡浸隔夜, 沥干。

Scald banana leaves in boiling water for 2 mins. Wipe dry.
蕉叶放入滚水烫2分钟, 抹干。

Combine coconut milk with 100ml water until evenly mix. Set aside.
把椰浆及100ml清水一起混入碗,混匀后搁置待用。

Add a pinch of salt into the glutinous rice and stir to combine. Transfer steamed rice together with pandan leaves onto a steamer tray and steam for 25 mins.
把少许盐混入糯米,搅匀。就把糯米和班兰叶一起放入蒸盤,蒸25分钟。

Remove from heat and discard pandan leaves. Add in coconut milk mixture. Mix well. Sprinkle a few drops of edible blue food coloring over the steamed rice.
离火取出班兰叶后便倒入椰浆,拌匀后便可撒上少许蓝色使用色素, 拌匀。

Transfer the rice back into the steamer and steam for a further 10-15 mins until thoroughly cooked. Set aside to cool.
再送入蒸锅续蒸10-15分钟至熟透即可,待凉。




To Wrap 糯米卷


Apply a think coat of cooking over over the banana leaves. Place 2 Tbsp of the cooked rice onto a piece of banana leaves and 1 Tsp of fillings in the center of the rice. Roll the banana leaf into cylindrical shape. Seal and secure both ends with tooth picks.
在蕉叶上涂抹薄薄的一层食油,糯米2汤匙内包入1茶匙馅料,放置蕉叶上,卷成长筒形,两边即用竹籤固定即成。


Repeat the same process until all ingredients are used up.
照着同样的做法继续完成剩余的材料。






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