Grilled rice in banana leaves #Asia food. But the best banana-leaf-wrapped dish I've tried is a Parsi one: Patra Ni Machhi, or flaky white fish coated with a spicy coconut chutney. Serve hot with basmati rice and grilled scallions. Let each diner delight in breathing in that gust of grassy, aromatic steam as she unwraps her own parcel.
Banana leaf rice is a traditional method of serving rice dishes in South Indian cuisine.
Due to the migration of South Indians, banana leaf rice can also be found in areas with significant ethnic South Indian diaspora such as Malaysia and Singapore.
Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves".
You can have Grilled rice in banana leaves #Asia food using 23 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Grilled rice in banana leaves #Asia food
- Prepare 4 scoop of cooked rice.
- It's 8 leaves of Banana.
- You need 200 gr of Steamed fish/boiled chicken.
- You need 1 of cayenne pepper (chopped).
- You need 3 of red chili pepper.
- It's 4 of onions (chopped).
- You need 9 of red onions (chopped).
- Prepare of Salt and pepper.
- Prepare of Buillon powder.
- You need of Sugar.
- You need 8 of Toothpicks.
- Prepare 3 of long beans.
- It's 1 of Carrot.
- It's 4 leaves of lemon basil/kemangi leaves.
- You need 1 of laos galanga.
- It's 2 of candlenut.
- It's 4 of quaill eggs (boiled).
- You need of Frying oil.
- Prepare of Water.
- Prepare 2 of Tomatoes.
- Prepare 4 slices of cucumbar.
- Prepare 4 of cayenne pepper.
- It's of Serundeng/fried coconut flakes (optional).
This kuih is made with pulut rice, grated coconut, dried prawns, coriander and belacan. Delicious Malay kuih wrapped in banana leaves. Sticky rice - In Southeast Asia, sticky rice is wrapped and steamed inside banana leaves for a sweet or savory treat. Similar Royalty-free Images: Grilled sticky rice or glutinous rice with taro and banana wrapped in banana leaves.
Grilled rice in banana leaves #Asia food instructions
- Break apart the boiled chicken or fish u have, into small bite size with your hands or a fork..
- This is how the ingredients look alike.
- Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately).
- Heat pan with about 2 tbsp oil in a medium heat then add 2 chopped garlic, stir fry until fragnant then add 4 chopped red onion and cayenne pepper. Then add boiled fish or chicken n add 1/2 part of small laos galangal and 1 candlenut. Stir fry it then add a pinch of salt n pepper, a pinch of sugar, a pinch of buillon powder and about 1/2 tsp black soy sauce. Stir fry it n Test taste..
- In another pan, stir fry chopped 2 garlic, chopped 5 red onions, 1/2 part of small laos galangal, chopped carrot and chopped long beans then Stir fry at abot 30second then add about 1 liter of water. Rest for about 1 minute. Then set aside.
- Prepare the sambal. Fry tomatoes, candlenut n cayenne pepper for 30 second then Blend tomatoes, 1 candlenut, 2 cayenne pepper, a pinch of salt n sugar. Then set aside. Btw i use stone here not blender lol.
- Take 2 banana leaves, each 20 cm and 15 cm wide and lay them flat on the table Put the smaller leave on top of the bigger leave.
- Next, add 1 to 2 tbsp of fish or chicken on top of the rice then add chopped beans n carrot, quaill egg, add serundeng(fry coconut flakes) if u have,add sliced cucumbar n sambal, add kemangi/lemon basil..
- Fold the left side of the banana leaves and bring to the center. Then fold the right side of the banana leaves on top of the left side, make sure the parcel is fold tightly. Secure the top side of the folded banana leaves with a tooth pick. And secure the other side of the folded banana leaves with same technique..
- Grill it!! I grill it on stove lol. For about 10 minutes. Dont forget to make every side grilled.
- Best serve warm/hot.
Vegetable set for spicy soup at street food. Above view of delicious typical amazonia food, fish cooked in a leaf with yucca and plantain, served in a wooden plate over a wooden table. Wrapping glutinous rice in banana leaves imparts it with a huge amount of flavor, and will fill your kitchen with a wonderful aroma. Lay large rectangular sections of the banana leaves on a cutting board. Layer slightly smaller rectangular sections cross-wise.
