香辣虾糯米卷 Rempah Udang

 从小因为大姐有个娘惹家婆，

三不五时都会吃到许多娘惹糕点。

其中这款香辣虾糯米卷最为家人喜欢。

When I was younger, I often get to eat all kinds of delicious nyonya kuih courtesy of my sister's mother-in-law. Among them, this Rempah Udang was my family's favorite.

 由虾米，椰丝，香料炒香的香辣内馅，

可是这糕点的主要灵魂。

The delicious blend of shrimps, shredded coconut and spices sauted together is the key to a delicious Rempah Udang.

香辣虾糯米卷
食谱参考 ：简单。生活。

馅料做法
材料：（先炒好）
油                            50g
虾米                        40g（洗净浸泡15分钟，滤干，打碎）
椰丝                        80g
盐                            适量
糖                            适量


辣椒糊（搅烂）
辣椒干                  6条（洗净热水浸泡至软，滤干）
小葱头                 100g
蒜头                      25g
Buah keras            3粒
香茅                      1根（只取根部1寸）
黄姜粉                  1/2茶匙
马拉煎粉               1/2茶匙

做法：
1。把油加入锅里用中火烧热，加入搅好的辣椒糊炒至香。
2。之后加入虾米，翻炒至均匀后，再加入椰丝拌匀。
3。加入适量的盐和糖调味既可，备用。


糯米饭做法
材料：
糯米                                 250g (洗净浸水，最少4个小时）
香蕉叶                             适量铺蒸盘用

浓椰浆                            200g
盐                                     1/2tsp
班兰叶                             4片
香蕉叶                             6寸 x 6寸 （约15片，洗净用热水烫软）
竹签                                 适量 （可用钉书机）  

 

做法：

1。把糯米滤干水分，倒在铺了香蕉叶的蒸盘，加入椰浆，盐和班兰叶拌均。
2。水滚大火蒸30-40分钟。
3。取出蒸盘，用筷子弄松糯米。
4。拿少许糯米铺在香蕉叶上，压开成长方形，中间放上虾米馅料，再把香蕉叶卷起，头尾两端用订书机（用竹签也可以）订紧。
5。放进烤炉250度上火15分钟即可（温度，时间，只供参考）

Rempah Udang 
Recipe adapted from : 简单。生活。

For filling
Ingredients :
Oil                                      50g
Dried shrimp                       40g (soaked for 15 min, then chopped)
Shredded coconut               80g
Salt                                     1/4tsp
Sugar                                  1/2tsp

chilli paste（blended）
Dried chilli                    6pcs（soak into water,drained）
Shallot                         100g
Garlic                           25g
Buah keras                   3pcs
lemon grass                  2 stalk
Turmeric powder          1/2tsp
Belacan powder           1/2tsp

Method :
1.  Heat up oil and saute the chili paste over a medium flame until fragrant.
2.  Add in dried shrimp, saute evenly, then add in shredded coconut and stir-fry evenly.    
3.  Lastly, add in salt and sugar, then set aside.

For glutinous rice
 Ingredients :
Glutinous rice                           250g (soaked for 4 hours)
Some banana leaves                 for steaming tray lining
Coconut milk                           200g
Salt                                          1/2tsp
Pandan leaves                          4pcs
banana leaves                           6"x 6" (15pcs, softened with hot water)
Toothpick                                some (can be replaced with staplers)

Method  :

1.  Drain rice, then combine glutinous rice with coconut milk, salt and sugar and steam for 25-30 minutes or until cooked.
2.  Remove from steamer and leave to cool.
3.  Take some cooked glutinous rice and spread it in a thin layer at the center of a banana leaf.
4.  Add 1 tablespoon of filling at the center of rice.
5.  Roll up neatly and secure ends with toothpick or staplers. Bake in a preheated oven at 250°C for 15 minutes. Turn the rolls round occasionally.

 香辣的内馅，再被充满浓郁椰奶的糯米层包裹，

还有经过烧烤的香蕉叶香气加持，

妙，妙不可言！

The delicious and spicy filling, wrapped in glutinous rice and grilled in banana leaves makes one superb kuih!

 才出炉的香辣虾糯米卷，不少片刻即被一扫而空，

所以它的美味是不容置疑的。

Judging by how it's gone the instant it's out of the oven, I'd say you can see how delicious it is!

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

@@@@@ Enjoy ! @@@@@

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me. @@@@@ Enjoy ! @@@@@

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