Rose’s Kitchen

Kueh Talam Laut

Ingredients:

300g rice flour

150g cornflour

1500ml water

2 tbsp sugar

2 tsp salt

1 tsp vetsin

1 tsp ground pepper

Method:

1.  Sift rice flour and cornflour into a big pot.  Add 1.5 litres of water and mix well.

2.  Add sugar, salt, vetsin and pepper powder.  Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.

3.  Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.

4.  Remove from the steamer and quickly spread the filling on top of the kueh talam.  Leave to cool before serving.

Fillings:

250g shallots, sliced

4 cloves garlic, pounded

200g dried prawns

2 stalks spring onions

2 fresh chillies

6 tbsp cooking oil

Seasoning:

1 tbsp sugar

1/2 tsp salt

1/2 tsp vetsin

1 tbsp dark soya sauce

a dash of pepper

Method:

1.  Wash dried prawns, drain and blend fine.  Remove seeds from chillies and slice.  Cut spring onions into cubes.

2.  Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.

3.  Add the blended dried prawns and fry again until fragrant.  Add the seasoning and fry for a while more.

4.  Lastly, add the sliced red chillies and spring onions.  Dish up and set aside for later use.

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April 22, 2007 - Posted by | Nonya Kueh

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