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A very famous dish among Malaysians. Usually it is eaten during breakfast but can also be taken any other time of the day. This famous dish is usually wrapped in bananas leaves  and eaten together with fried chillies, eggs, cucumber, fried chicken, squid fried with chillies and many others.

Ingredients:
Thai Kitchen Pure Coconut Milk, 13.66-Ounce Cans (Pack of 12)14 Oz. Premium ShallotsGinger Fresh 14 OzMORTON TABLE SALT
Roland Premium Jasmine Rice from Thailand, 20-Pound Bag
2 cups  long grain rice
2 shallots
2 slices ginger
1 tsp salt
2 cups coconut milk (from 1/2 a grated coconut)
2 pandan leaves, knotted

Method
1. Wash rice until clean then drain.
2. Put rice, shallots, ginger, and salt in a rice cooker.
3. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) 4. Cook rice until dry then use a wooden ladle to loosen the grains or give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.


Note: To be eaten with cooked chillies (sambal) and other dishes. Dishes suitable to be served with this dish are fried chicken, squid and also rendang.

The rice can also be steamed in a steamer. The texture would be fluffy and taste better.
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This is a Chinese traditional dumpling. Every year, the Chinese community all over the world celebrate the Rice Dumpling Festival or Dragon Boat Festival, which falls on the fifth day of the fifth month of the lunar calendar. It is held to remember a poet by the name of Qu Yuan of ancient China.The Dragon Boat Festival is celebrated in China with thousands of pyramid-shaped glutinous rice dumplings and a Dragon Boat Race.

The poet Qu Yuan drowned himself in protest against injustice and corruption. It is said that rice dumplings were cast into the water to lure fishes away from the body of this man. This act is remembered by the eating of “chung”, glutinous rice dumplings.

Dried bamboo leaves flood the markets a few weeks  before the festival on the fifth month of the lunar calendar as the dumplings are wrapped up tightly in these leaves. The boiled glutinous rice encloses a variety of fillings from pork to mushrooms, red beans, chicken, and mung beans.  In addition to the traditional ingredients of diced pork. Chinese mushrooms and preserved melon were added to the local recipe by the Straits-Born Chinese. The recipe also includes pounded coriander seeds and lots of sugar.

INGREDIENTS FOR THE RICE


Thai sticky rice (sweet rice) 5 lbs
                        
 



MORTON TABLE SALT





1 kg glutinous rice (Sweet Rice)

1/2 cup water

1 tsp salt

2 tbsp blue colouring from the Bunga Telang  (Blue Pea flower)

METHOD:

1. Clean the glutinous rice. Wash well 2 to 3 times. Soak  the grains overnight in water.
2. Boil about 12 dried or fresh blue pea flowers in about 1/2 cups of water for 2 minutes. Drain and cool. Soak half of the glutinous rice grains in this water.
3. The next day, drain the rice grains and place in the steamer. If the holes are too large, line the bottom with a piece of cloth.. Steam over high heat for 1 hour. Steam the the glutinous rice with 2 tsp of salt separately.(The coloured and the plain glutinous rice).
4. Put the cooked glutinous rice in a container.. The dumplings should be formed and folded in the bamboo leaves while the rice is still warm. If it is cold, it will not bind well.

FILLING:



Garlic Peeled Fresh 10 Oz

Kimlan Lou Chau Soy Sauce (Dark Soy) - 20 oz.

WHITE PEPPER GROUND FRESHLY PACKED IN LARGE JARS, spices, herbs, seasonings
    


Corriander Seeds 7oz




14 Oz. Premium Shallots
            
pork meat
                            
                                                                               

winter melon

 1 kg  pork with the fat/chicken meat

 15 dried mushrooms, soaked till soft, drained, squeezed dry and diced

100 g preserved winter melon, diced

5 tbsp lard or oil

50 g garlic pounded till fine

100 g shallots, pounded

1 tsp salt

1 tbsp  sugar

1 1/2 tbsp white pepper powder

4 tbsp dark soy sauce

5 tbsp toasted pounded coriander seeds  / coriander powder

OIL FOR FRYING:
 MISHPACHA Corn Oil, 96-Ounce Bottles
2 cups cooking oil

40 bamboo leaves
hemp string / raffia string

METHOD:

1) Boil the pork meat for 30 to 40 minutes in enough water to cover. Cool and dice. Keep the water.

2) Fry garlic and shallots in the oil, add diced pork meat, sugar, salt, pepper, and soy sauce. Fry well and add mushrooms, me . Cool and store in the fridge. This can be done a day ahead.

TO WRAP THE DUMPLINGS YOU NEED 40 BAMBOO LEAVES AND 20 STRINGS
(soak the leaves and string a few hours or overnight before using  to soften them)

METHOD:

1.Take 2 pieces of the bamboo leaves, If the bamboo leaf is big enough, a piece can also be used. Fold into a cone shape.
2.Put in 1 tablespoon of the plain glutinous rice in the cone. Then put 1 tablespoon of the cooked filling. Add another 1 tablespoon of the coloured glutinous rice.
3.Wrap the cone tightly. Use raffia string or hemp string  for fastening the dumpling.
4. Cook the dumpling in boiling water for 2 hours.Once cooked, take out the dumpling and drain the water.
5.Cool it first before eating.

Note: The pork filling can be replaced with chicken meat.
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Fish is a popular dish. Always choose fresh fish to cook. Most types of fish deteriorate very quickly, especially oily and shell fish. Fresh fish should have a pleasant fishy smell, bright eyes and red gills. It must be firm to the touch too.

Ingredients:

Evergreen Bunching Onion-200 Seeds - GARDEN FRESH PACK!Ginger Fresh 14 Oz

200 g fish flesh
1 plant spring onions
1 Bombay onion
2 cm young ginger (sliced)
oil for frying
 
Seasoning:

Morton Table Salt

Peppercorn (Whole) - Black Tellicherry, 1 lbs


Hu Jiao(concentrated Extract Powder)(piper Nigrum Fruit)(black Pepper) Mayway-5405c

Maseca Corn Flour, 4.4 lbs.








Lee Kum Kee Premium Oyster Sauce, 18-Ounce Bottle (Pack of 2)


1/4 tsp salt
1/4 tsp pepper
1tbsp cornflour
2 tbsp oyster sauce







Method:
1. Clean the fish. Use a sharp knife and cut the flesh of the fish thinly.
2. Season the fish with salt, pepper powder and cornflour.
3. Clean and cut Bombay onion into quarters. Cut spring onions into 3 cm in length.
4. Heat up a wok and deep fry the prepared fish. When cooked, drain the oil with some kitchen paper.
5. Heat up another wok with 2 tbsp oil. Fry the Bombay onions, sliced ginger and spring onions.
6. Put in the fried fish fillet, oyster sauce and 4tbsp water. Fry till well mixed.
7. Serve on a plate.

Note: Fish suitable for fillets are fish with less bones. You can use dory, tenggiri (spanish mackerel), siakap(asian sea bass or giant perch), etc,