Sunday 11 November 2018

♡蕉叶香辣虾米糯米卷。 蕉叶鱼肉糯米卷 Pulut Panggang Rempah Udang Vs Pulut Panggang Isi Ikan♡

我和孩子是糯米控,
宝贝们想吃*蕉叶香辣虾米糯米卷*
但是我比较想吃家乡的马来式* 蕉叶鱼肉糯米卷*
所以就一起做了两种口味的糯米卷咯!
不知您又喜欢哪一种呢?














鱼肉椰丝材料:
(A)甘望鱼 3条 (中型)
      盐巴 少许
      阿叁皮 2片

(B)小红葱 5颗,剁碎
      姜 1/2寸,切丝
      Halba 1茶匙
      新鲜椰丝 100克
      椰浆 4大匙
      适量的盐巴和糖调味

做法:
1.锅里倒入适量的水,煮开后放入材料(A)~甘望鱼、阿叁片和盐巴。10分钟后,熄火将鱼捞起,沥干待冷后去骨取鱼肉。
2. 用研杵将鱼肉捣碎,备用。
3. 锅内倒入少许油,爆香剁碎的小红葱、姜丝和halba。加入椰丝以中小火翻炒2分钟,然后再加入椰浆鱼肉和调味料继续不停地翻炒至干身即可熄火,上碟备用。


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虾米椰丝材料:
(A)虾米 80克,洗净浸软
     辣椒干 5条,浸软后切段去籽
     红辣椒 2条,去籽切段
     小红葱 5颗,剁碎
     蒜头 3瓣, 剁碎
(B)姜 1/2 寸,切丝
     新鲜椰丝 100克
     芫荽粉 1茶匙
     椰浆 4大匙
     适量的盐巴和糖调味

做法:
1.将材料(A)用搅拌机捣碎,备用。
2.锅内热油,爆香捣烂的材料。加入椰丝以中小火翻炒2分钟,然后再加入椰浆和调味料继续不停地翻炒至干身即可熄火,上碟备用。


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糯米饭材料:
糯米 500克,洗净浸泡至少4小时后沥干备用
椰浆 200毫升
盐 适量
糖 少许

香蕉叶 20张 ,修剪成18cm x15cm,洗净用烧水汆烫至软

做法:
1.将浸泡软的糯米放入整盘里,大火蒸20分钟。
2.20分钟后,加入椰浆、盐和糖拌均匀再放入锅内继续蒸20分钟即可熄火,取出待用。
3.将一片香蕉叶铺在桌上,舀2大匙糯米铺平在香蕉叶上,再铺上1大匙虾米椰丝/鱼肉椰丝,用手紧压后卷起。香蕉叶的两端用牙签或钉书

钉起来。如果旁边有过长的香蕉叶,可用剪刀修饰。
4.预热烤炉,将糯米饭卷排烤盘上以180摄氏,烤8~10分钟,再取出反面继续烤8~10分钟或直到两面微焦色,即可上桌。
**您也可以用平底锅或火炭来烧烤糯米卷,味道更香!



Fish Floss with Grated Coconut Filling:
(A) 3 medium size mackerel / kembung fish
       pinch of salt
       2 slices of dried tamarind

(B) 5 shallots, minced
      1/2 inch ginger, shredded
      1 teaspoon Halba (fenugreek)
      100g fresh grated coconut
      4 tablespoon coconut milk
      Salt & sugar to taste

Method:
1. Boil a pot of water, add in ingredients (A), bring it to cook for 10 minutes. Off the heat & transfer the fish into a plate. Once the fish is cool, remove the bones.
2. Mashed the fish meat with mortar & pestle, set aside.
3. In a wok, preheat some oil, saute minced shallots, shredded ginger & halba until fragrant. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the fish floss into a bowl & set aside.
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Dried Shrimps Floss with Grated Coconut Filling:
(A) 80g dried shrimps, wash & soak until soft
      5 dried chillies, soak until soft, remove seeds
      2 red chillies, remove seeds & cut into section
      5 shallots, minced
      3 cloves of garlic, minced
(B) 1/2  inch ginger, shredded
       100g fresh grated coconut
       1 teaspoon coriander powder
       4 tablespoon coconut milk
       Salt & sugar to taste

Method:
1. Blend all the ingredients.
2. Preheat a wok with some oil, saute blended ingredients until fragrant.
3. Add in grated coconut and stir fry well for 2 minutes. Following add in coconut milk& seasoning & continue to stir-fry until it dry, off the heat. Transfer the floss into a bowl & set aside.
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Glutinous Rice Ingredients:
500g glutinous rice, wash & soak at least 4 hours, drain
200ml coconut milk
salt & sugar to taste

20pcs Banana leaves (cut into 18cm x15cm), blanch with hot water until soft, set aside.               
Method:
1. Put the glutinous rice into a steam tray, steam under high heat for 20minutes.
2. After 20, take out the glutinous rice, pour in coconut milk and add in salt & sugar, combine well. Steam for another 20 minutes.
3. Lay a piece of banana leaf on the table, spoon in 2 tablespoons glutinous rice on it, following with a spoon of the fillings. fold in the banana leaf and press it

tight & roll it up into a cylinder form. Secure the end with toothpicks or staples.
4. Preheat the oven under 180 Celsius, lay the glutinous rice rolls on the baking tray, grill it for 8~10 minutes. After 10 minutes take out from the oven & flip another side & continue to grill for another 8~10 minutes. Ready to serve in hot.
**you can grill the glutinous rice in a pan or under charcoal.


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