Kitson’s mom is a true blue Paranakan from Penang. I’ve always been fascinated by the richly cultured Peranakan cuisine. This lady even at the age of 83 with one eye blinded due to cataract still rise at the stroke of dawn to pound, stir, grind, simmer and cook so that we are able to enjoy the wonderful taste of Penang Peranankan food.
Peranankans are the most meticulous people when it comes to food preparation. The modern food processor will never take over the place of the mortar and pestle. All the manual labor seems entice the appetite, making the meal even more “satisfying” than it is!
Pulut Panggang (Grilled Rice Packets) is one of my favorite snack. The fragrance of coconut glutinous rice with spicy prawn fillings wrapped in banana leaves is the ultimate snack for tea time.
Grill rice packets on top of charcoal heat for the extra omph of smoky flavors!
- -450g Glutinous Rice
- -Pinch of Salt
- -Coconut Milk
- (Squeeze from 1/2 grated coconut with 150ml water added)
- -Banana Leaves 20 pieces
- 15 * 15 cm, soaked in boiling water to soften and cleaned
- -Staples and Stapler or lidi
- -Lemon grass 2 stalks, cut into 5 cm lengths
- -Fresh young turmeric 5cm knob, peeled
- -Fresh Red Chillies 3, Sliced
- -Shallots 5, Peeled and sliced
- -Cooking Oil 3-4 Tbsp
- -Coconut 1/2 grated
- -Prawns (shrimps) 300g, peeled, washed, drained and minced
- -Salt to taste
- -Water 8 Tbsp
- - Soak Glutinous Rice in water for 3-4 hours. Wash and Drain. Set Aside.
- - Add a little salt to coconut milk, stir well to dissolve. Set Aside.
- - Steam Glutinous Rice for 25mins, then add salted coconut milk and mix well.
- - Steam again for 25mins, until rice is cooked. Remove.
- - Pound lemongrass, turmeric and chillies until fine in a mortar. Add shallots and pound again until fine. Set Aside.
- - Heat oil in a frying pan. Add grated coconut, pounded ingredients, minced prawns and salt to taste. Stir.
- -Reduce heat, add water and continue stirring until ingredients are about to dry up and set aside.
- - Onto each banana leaf, put some steamed glutinous rice, top with fillings and cover with more rice.
- - Fold 1 edge of banana leaf over and roll into a sausage shape. Secure ends with staples or lidi.
- - Toast pulut panggang over charcoal heat, turning often to ensure even toasting.
- - When banana leaves are brown and slightly burnt, remove and serve.
- Alternatively, heat 2 Tbsp oil in a wok over very low heat and fry pulut panggang. Cover to cook for a few minutes, then turn regularly until brown and cooked.
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The food train is heading over to Mummy Moo tomorrow.
She will be making Babi Pongteh. A quintessential Peranakan dish made of braised pork belly and fermented soy bean.
One of the die die must try dish of peranankan food!