Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 tablespoons of cooking oil
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 1/2 cup of dried shrimp
- 1/2 cup of dried anchovies
- 1/2 cup of dried cuttlefish
- 1/2 cup of dried squid
- 2 tablespoons of chilli powder
- 2 tablespoons of turmeric powder
- 2 tablespoons of tamarind paste
- 2 tablespoons of dried shrimp paste
- 1/2 cup of grated coconut
- 2 tablespoons of fried shallots
Special Equipment Needed:
- Rice cooker
- Blender
- Frying pan
- Spatula
- Bowl
- Mortar and pestle
Step-by-Step Instructions:
1. Soak the glutinous rice in water for at least 8 hours.
2. Heat up the cooking oil in a frying pan over medium heat.
3. Add the dried shrimp, anchovies, cuttlefish and squid to the pan and fry until fragrant.
4. Remove the fried ingredients from the pan and set aside.
5. In a blender, blend the chilli powder, turmeric powder, tamarind paste, dried shrimp paste, grated coconut and fried shallots until a paste is formed.
6. In a mortar and pestle, grind the paste until it becomes a smooth paste.
7. Place the soaked glutinous rice in a rice cooker and add the paste, salt and sugar.
8. Mix the ingredients together and add the fried ingredients from earlier.
9. Cook the rice in the rice cooker until it is cooked through.
Time:
Preparation Time: 8 hours
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4-6 people
Nutritional Information:
Calories: 545
Fat: 15g
Carbohydrates: 84g
Protein: 16g
Substitutions for Ingredients:
- Glutinous rice can be substituted with regular white rice.
- Dried shrimp can be substituted with fresh shrimp.
- Dried anchovies can be substituted with fresh anchovies.
- Dried cuttlefish can be substituted with fresh cuttlefish.
- Dried squid can be substituted with fresh squid.
- Chilli powder can be substituted with fresh chillies.
- Turmeric powder can be substituted with fresh turmeric.
- Tamarind paste can be substituted with lime juice.
- Dried shrimp paste can be substituted with fresh shrimp paste.
- Grated coconut can be substituted with desiccated coconut.
- Fried shallots can be substituted with fresh shallots.
Variations:
- The ingredients can be adjusted according to personal preference.
- The rice can be cooked in a pot instead of a rice cooker.
- The paste can be adjusted according to personal preference.
Tips and Tricks:
- Soak the glutinous rice for at least 8 hours to ensure that it is cooked through.
- Use a mortar and pestle to grind the paste until it is smooth.
- Adjust the ingredients according to personal preference.
Storage Instructions:
Kuih Galang Berlauk Beras can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kuih Galang Berlauk Beras can be reheated in a microwave or a steamer.
Presentation Ideas:
Kuih Galang Berlauk Beras can be served in a bowl or on a plate. It can be garnished with fried shallots and grated coconut.
Garnishes:
Fried shallots and grated coconut.
Pairings:
Kuih Galang Berlauk Beras pairs well with a variety of dishes such as curries, stir-fries and salads.
Suggested Side Dishes:
Curries, stir-fries and salads.
Troubleshooting Advice:
- If the rice is not cooked through, add more water and cook for longer.
- If the paste is too spicy, add more sugar to balance out the flavour.
Food Safety Advice:
- Ensure that all ingredients are fresh and of good quality.
- Ensure that all utensils and equipment are clean and sanitized.
- Ensure that all food is cooked through before serving.
Food History:
Kuih Galang Berlauk Beras is a traditional Malay dish that is usually served during special occasions. It is believed to have originated from the state of Kelantan in Malaysia.
Flavor Profiles:
Kuih Galang Berlauk Beras has a savoury and slightly sweet flavour with a hint of spiciness.
Serving Suggestions:
Kuih Galang Berlauk Beras can be served as a main dish or as a side dish. It can also be served with a variety of dishes such as curries, stir-fries and salads.
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Region: Malaysian