Monday, September 22, 2014

Taiwan Sticky Rice Roll

Hubby's friend throw a mid-autumn festival party at the very last minute on last Monday. He asked each of us who attend the party to come up with a dish. And I only have one day time to plan and to get it prepare the following day. Honestly, time is very very limited cause I'm also helping another friend to prepare a Hainanese chicken (blanched white chicken) on the same day. However, its my lucky day I guess ! I bump into this Taiwan sticky rice roll recipe just a day before the party, at My Kitchen Snippet. Have to thank Gertrude for sharing it. Since I have some Siam glutinous rice which I bought from Kota Bahru, I knew I got to bring this to the party for sure. Sticky rice is considered one famous street food over in Taiwan, China & Hong Kong. There are all kinds of filling available, savory or sweet. You just name it ! I think I prefer  vegetarian.

This mushroom floss has been in my fridge for quite some time already and I think its perfect for this vegetarian rice roll. You may consider by using this mushroom floss on your food in future, which is much healthier than meat floss !

I used store bought Chinese crullers and then stuff with toasted chopped sweet preserved radish & mushroom floss. You can either used half or whole 'you tiao', of course, the more the merrier. >o<


Ingredients for glutinous rice :
3 cups  glutinous rice, soaked for 2 hours
2-1/2 cup  water
1 tspn  salt
1 TB  sugar

Method :
Dissolved salt & sugar into water then combine mixture into rice, let to steam for 20 minutes over high heat. Once its done, loosen the rice and divide into 6 portions, set aside to cool for 5 minutes.

Ingredients for rice roll :
6 chinese crullers
1 cup  mushroom floss
1/2 cup  preserved chopped radish, toasted
some cilantro
6 pcs  plastic wrap

TO ASSEMBLE :
Line plastic sheet on a bamboo roller (like making sushi), spread one portion of rice onto plastic sheet then place in stuffed Chinese cruller & cilantro. Roll it up like a Swiss roll then tightened or lock both side of plastic by twisting it. Make sure the rice won't fell apart or loosen easily. Finally, leave to cool completely before slicing it.

And TA...DA..... here's the scrumptious homemade rice roll. Looks more like sushi to me. Even the kids at the party asking me the same thing. haha..... I bought back some leftover and preheated it on the frying pan over low heat the next day. It was even tastier. This rice roll is a perfect healthy party snack for anyone. Hope you guys will love it too. Enjoy !

Monday, September 15, 2014

Kuih Sepang Kukus & The Giveaway Result

Honestly, I have never heard of this 'kuih sepang kukus' (dumpling sepang) nor seen it before in my life. It also called as 'kuih basah' (wet dumpling) as it is steamed. I came across this kuih from an oldie magazine of a friend. As it mentioned, 'kuih sepang kukus' is originated from Negeri Sembilan and its customary to serve it at the bride's house on the wedding night. There's actually a place in Negeri Sembilan called Sepang where its located just nearby the KLIA airport..... also near to hubby's home. However, I'm glad I finally have the chance to give this a go and introducing this special dessert to my readers.

It was quite exciting while waiting for something new to come out from the steamer! >o<

Ingredients for dumpling skin :
100gm  glutinous rice flour
pinch of salt
100ml  warm water
(combine everything to form a soft dough then divide into 10 portions)

Ingredients for coconut filling :
1 cup  grated young coconut
50gm  gula melaka / jaggery sugar
40gm  white sugar
salt to taste
1 tspn  tapioca starch
60ml  water
(combine everything then cook over medium heat till thickened, set aside to cool)

*1 cup  thick coconut milk + pinch of salt
* pandanus leaf, washed

TO ASSEMBLE
(1) press to flatten dumpling skin into round shape between a plastic sheet which is much easier, place in the coconut filling then nicely sealed.
(2) place stuffed dumpling to tray then add in pandanus leaf & 1/2 cup coconut milk mixture.
(3) steamed for 10-15 minutes over high heat or till cooked. Serve hot once its done by adding in the remaining coconut milk mixture.

Oooo..... my first bite on the 'kuih sepang kukus' ! Slurpppp.... The texture is very smooth & springy and it goes really well with the coconut filling. It is something quite similar to the Korean dessert called songpyeon. Of course, this 'kuih sepang kukus' best to serve it hot or warm together with the coconut milk gravy. Pretty addictive ! Hope you guys will like it too. Enjoy !

Now.... here's the giveaway result you've been waiting for ! CONGRATULATIONS to all four winners Victoria Bakes, Louise, Jess & Charlotte. Please kindly send me your contact address through email ASAP. Thank you for joining the contest everyone. Hopefully, there'll be more coming up in future.

Good day & have a fabulous week ahead everyone !

Thursday, September 11, 2014

Nasi Dagang Kelantan


I bought some Siam rice, glutinous rice and 'nasi dagang' rice on my last trip to Kelantan. Oh boy, am I craving for some 'nasi dagang' this day ! Basically, 'nasi dagang' rice is the mixed rice between unpolished glutinous rice & Siam fragrant rice if not mistaken. That's what the lady owner of the rice stall told me when I visited the famous 'Siti Khatijah Market' at Kota Bahru, Kelantan recently. And the price for the unpolished glutinous rice is two times higher than the Siam fragrant rice. I'll have to say its all worth it ! I only bought two small packets ready mixed 'nasi dagang' rice cause hubby said we'll be back again some time soon. So, its all on the list for my next trip. hehe..... Somehow, for those who are unable to get this kind of mixed rice. You may try to combine unpolished rice or brown rice with pure white glutinous rice & some long grain basmati rice. Ratio = 0.5 : 1 : 1.

Nasi dagang is such popular dish over the east cost of Malaysia. Its usually serve with hard boiled eggs, pickled vegetables, fried salted fish, and the famous ikan tonggol masak gulai and of course the famous steamed 'nasi dagang' rice as well. 'Ikan tonggol masak gulai' also meaning thunnus tonggola fish cooked in sweet spiced thick coconut milk or the east cost style masak lemak. I am in love with the thick gravy.

Ingredients for steamed rice (nasi dagang kukus) :
3 cups  nasi dagang rice, soaked for an hour
1 cups  thick coconut milk
2 cups  water
1 tspn  salt
1 tspn  sugar
1 " ginger, pounded
3 shallots, sliced & pounded
1/4 tspn   fenugreek / halba, soaked for 10 minutes
pandan leaves or lemongrass

Method :
(1) place drained soaked rice to a 9" tray and let to steam for 20 minutes over high heat.
(2) at the same time, stir together salt, sugar, coconut milk & water, set aside.
(3) once the rice is ready, stir all the coconut milk mixture & the remaining ingredients into steamed rice then mix well.
(4) again, cover the rice and let to steam for another 25 minutes over medium heat. Make sure you add in enough water to the steamer.

Note : its best not to soak the rice overnight but if you prefer softer rice then keep it.

Ingredients for pickled salad :
1 large Japanese cucumber, cut into bite size
1 small carrot, cut into bite size
1 bird eye chili, sliced
4 TB  calamansi juice
4 TB  sugar
(combine all ingredients and mix well then set aside to rest for an hour)

* 4 hard boiled eggs for serving
* some salted fish as desired

Instead of using ikan tonggol, I prefer cooking with chicken cause hubby & my boy doesn't like ikan tonggol.

Ingredients for Ayam masak gulai :
2 large  whole chicken thigh, cut into six
2 cups  thick coconut milk
1 cup  water
2 tspn  salt
4 TB  gula melaka/gula merah
4  lemongrass, roughly smashed

Blended paste :
1 large  onion, sliced
4 shallots, sliced
5 cloves  garlic, skinned
10 dried chilies, soaked till soften
5  red chilies, sliced
2"  galangal, sliced
1 "  shrimp paste (belacan)
(combine all ingredients by adding in some water, blend everything till smooth & creamy)

Mixed spice paste:
2 tspn   coriander powder
1 tspn   fennel powder
1 tspn   fenugreek, soaked & pounded
(combine everything with just enough water to turn into paste)

Method :
(1) preheat a wok with about 1/2 cup  cooking oil, then saute lemongrass til aromatic over low heat.
(2) now, add in mixed spice paste continue saute till fragrant for about 1-2 minutes.
(3) next, stir in blended paste continue saute till red and aromatic over medium heat but not dry. Add in extra cooking oil if necessary.
(4) add in chicken meat and keep on cooking till the meat became 70% cooked.
(5) now, pour in coconut milk and stir gradually till everything well combined.
(6) cover by lid and let it cook over medium heat, stir gradually to prevent burnt bottom.
(7) you can actually smell a very strong aroma of the spices once the gravy became thicken, now its time to lower down the heat and let it continue cooking for a little while.
(8) when some red chili oil appeared on the gravy meaning its done and ready to serve. But normally if you're using packet coconut milk, the chili oil layer will not appear as expected.

I actually soaked my first batch of rice overnight which turned out not as what I'm expecting. The rice became more whitish. The colour should be more to brown then white. However, its still acceptable cause hubby prefer softer rice. >o<

Before ending this post, I would like to keep all my readers inform that the NuNaturals contest result will be coming out on next week.So, stay tune ! Wishing all the best of luck.

My Nasi Dagang post has been featured on 12/9/2014 Asian Food Channel (Official). Thank you very much AFC.
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