Unlike in Peninsular Malaysia, Sarawak's version of ketupat is ALWAYS ketupat pulut (glutinous ketupat). Yesterday, I helped mum making the casing - made from young coconut leaves. We made about 50 ketupat only ...
So, earlier today mum filled the casing with glutinous rice, and then cook the ketupat in coconut milk...till the all the milk had been absorbed.
Shen, then, transferred the ketupat into a big (MASSIVE!) frying pan - the purpose is to let the ketupat dry a bit - so that it can keep for longer (bearing in mind that it was cooked in coconut milk!). It'll be a bit crispy on the skin after this process...
The end product:
We always have this with mum's peanut sauce, chicken curry and/or dad's beef rendang ....
Looking forward for the huge feast tomorrow!!!
3 comments:
sedapnya...lamanya lagi nak tunggu raya kalau nak dapat makan ketupat dan rendang ni. I prefer ketupat pulut than ketupat nasi. Kalau ada ketupat nasi and nasi impit, i'll go for nasi impit sebab lagi lembut.
seedap nya...ejin mana ni cuti yer....miss her!
aku pulut agak kureng sikit....hari tu wedding darling potong cake pulut...pastu terbiar, petang tu bila dah wrap tinggal kita org ajer , laki aku yg start makan dgn si shabell....org lain padang ajer
heheheheh aku lama menghilang, sampai nak komen posting pun tak berkesempatan...
Masa ketupat tu ada, tak brapa makan pun. Sebab tekak ngada ..masa ketupat nak basi baru masing2 beriya nak makan....
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