About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, May 18, 2013

REMPAH UDANG



REMPAH UDANG
Original recipe by Amy Beh



100 gm small prawns,shelled

100 gm grated white coconut,roasted and
ground

1-2 tbsp oil

Blend spices:

4 shallots
2 cloves garlic
1 lemon grass,finely sliced
1 candlenut
1.5cm cekor
1/2 tsp cilli paste
1 tsp coriander powder

Seasoning:

1/4 tsp salt
1/2 tsp sugar
Dash of pepper

Rice mixture:

300 gm glutinous rice,washed and soaked overnight
11/2 cup thin coconut milk
1 tsp salt
1 tsp sugar

Banana leaves scalded wiped dry and cut into 15= 8cm pieces

  Chop prawns finely. Heat oil in a wok and fry ground ingredients mixed with chilli paste and coriander powder until fragrant. Add prawn and stir fry till cooked. Mix in roasted coconut and seasoning. Stir well until ingredients becomes dry and golden brown. Set a side.

  Combine glutinous rice with coconut milk,salt and sugar,steam for 25-30 minutes or until cooked. Remove from steamer and leave to cool. Take a tablespoonful of the cooked glutinous rice and spread it thinly in the centre of a banana leaf. Add 1 tablespoon of filling over top with another tablespoon of rice. Roll up neatly and secure ends with toothpicks or staples. Brush rolls with a little cooking oil. Grill for a bout 15 minutes. Turn the rolls round occasionally.
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