Pulut Kuning

Bahan-bahan:

4 cawan beras pulut
1 tin santan (400ml) - jgn campur air
1 sudu teh kunyit serbuk
garam secukup rasa

Cara-cara :

1. Rendam pulut bersama serbuk kunyit lebih kurang 1-2 jam atau sehingga pulut bertukar warna kuning.
2. Cuci dan toskan pulut dan kukus hingga 1/2 masak.
3. Setelah 1/2 masak keluarkan dari kukusan dan masukkan dlm bekas. Kemudian tuangkan santan yang dicampurkan secukup garam ke dalam pulut tadi dan gaul hingga rata.
4. Masukkan semula ke dalam kukusan dan kukus hingga masak.

Laksa Terengganu

Ingredients:

1.5 litre coconut milk
50g ginger, garlic and lemon, minced
2 pieces turmeric leaf
10 red chilli, slit into flowerets
800g yellow noodle, cooked al dente
300g broccoli, boiled
300gm carrot, boiled

Method:

1. Bring to boil coconut milk with minced ingredients, turmeric leaf, simmer, add seasoning. Pour over individual portions of noodles and garnish with vegetables.

Note: Broccoli and carrot can be substituted with other vegetables like beans and snow peas.

Source: Goodbites

Kuah Lemak Sotong Pulut

Ingredients

500g medium-sized squids
100g glutinous rice
1 packet (400ml) coconut milk
100ml water
1 big onion, sliced
1/4 teaspoon turmeric powder
3-5 cili padi (optional)
1 stick lemongrass, pound
salt to taste
satay sticks, cut to 2-3cm long
red chillies (for decoration)

Method

1. Clean the squids, separate body from the head.
2. Wash glutinous rice and stuff into the squid, plug with squid's head and prick with the satay stick to close the opening.
3. Mix the other ingredients into a pot, with the stuffed squids going in last.
4. Stir slowly over medium fire. When it starts to boil, stir slowly over low fire until cooked.
5. Decorate with red chillies.

Boiled Tongkol Fish (Singgang Ikan)

Ingredients:

500g (1 medium size) tongkol fish
10g (2 pips) garlic - sliced
20g (1/2) onion - sliced
10g (1 cm) fresh turmeric - sliced
10g (1 cm) ginger - sliced
10g (1 cm) galangal - sliced
10g (10) bird's eye chillies, pounded finely
3g (3 pcs) dried tamarind
5g (1) turmeric leaf
750ml (3 cups) water
100g (10) ladies finger
1 tomato, halved
5g (1 tsp) salt

Method:

1. Clean fish and cut into 5 portions.
2. Place fish portion, sliced ingredients, bird's eye chillies, dried tamarind, turmeric leaf and water into a pot.
3. Cook until it boils.
4. Add ladies finger, tomato and salt. Leave for a while.
5. Remove and serve.

Additional:

Kembong and tenggiri fish can also be used here. Serves 5.