DRY PRAWN SERUNDING

DRY PRAWN SERUNDING

400 gm grated coconut

1/3 cup oil

2 tbsp tamarind juice

Sugar,aji no moto and salt ( salt add at the end of cooking because dry prawns are salty )

100 gm dry prawns*,soaked for 2 hours in hot water and washed.

20 dry chilie*,cut into 2 and soaked.

2 really big onion,*sliced

6 garlic*

7 serai,*sliced the white parts only

11/2 cm ginger*

11/2 cm lengkuas*

3 tbsp coriander seeds**

11/2 tbsp cumis**

11/2 tbsp fennel**

1.    Dry roast the ingredients mark ** till fragrant then grind into powder.

2.    Grind all the ingredients mark * with a little water into a paste.

3.    Heat the oil and add in the grind paste and the powder mix well and cook till the oil rise.

4.    Add the coconut and the rest of the ingredients aspect the salt. Fry stirring well till it became dry and moist. Taste before you add in the salt. Mix well. Remove from the heat and let it cool before use.

PULUT

600 gm glutinous rice,washed and soaked overnight

3 cup thin coconut milk

11/2 tsp salt

2 tsp sugar

Banana leaves

Oil for frying

  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.