REMPAH UDANG | SHERSON LIAN
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- Опубліковано 21 жов 2024
- We’re back with Anis Nabilah, but this time around I’ll be the 'Teacher' 🤪 We're making this delicious Peranakan delicacy called Rempah Udang 🦐 with some twist. It’s a recipe that Anis Nabilah has approved! ⭐️👍
We hope that you’ll give this recipe a try and do you think we should collaborate more? Let me know in the comment below 👇
INGREDIENTS:
Glutinous Rice:
Glutinous rice - 300gm
Pandan Leaves
Salt - 1 tbsp
Coconut Milk - 1 bowl
Bunga telang
Coconut Fillings:
Lemongrass - 3 Stocks
Galangal
Shallots - 6 nos
Dried Shrimps - 40gm
Coriander Seeds
White peppercorns
Shrimp paste
Tamarind paste (Seedless)
Garlic - 4 cloves
Candle nuts
Tumeric
Dried Chillies
Kaffir lime leaves
salt - 2tbsp
Prawns - 100gm
White grated coconut - 150gm
Palm sugar
Wrapper
Banana leaves
Toothpick
#RempahUdang #Recipe #PeranakanCuisine #Delicious #Halal #MasakanPeranakan #food
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[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including "Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Sofy Mohsen
+6012 235 1567 - Навчання та стиль
Utara panggil pulut udang, sedap! Tq for the sharing shers!
Betoi... sejak kecil saya kenali kuih ini sebagai "Pulut Udang"..
Sherson, being a lone-ranger show for sometime now; a feminine twist is just wonderful ~ more relax n “flowing on the water”. 👍 👍 👍
I am saliving, drooling...yum! Must try.
Wow the best rempa udang I will try n make for my children n friends thank you Sherston
Looks Yummy and delicious😋🤤
Watching here from Jeddah KSA sending support without skipping ads🙏💪
Thank you so much 🤗
anis is so cutee ,love her very much xoxo
We want more!!!
Ah, the sweet, prawn version of the Indonesian lemper ayam.
On my! Another yummilicious traditional recipe! Very tedious, indeed!
I often buy it from the indonesian cakeshop but nothing beats homemade pulut panggang udang
Thank you, Chefs Shers and Ani
Came across Nonya recipes that use winter melon the fruit instead of gula melaka for the sweetness which is a healthier option for those on sugar restriction. Also, it’s better to use bamboo rice holder to steam glutinous rice, something I learned from a Thai chef. In fact, he said never cook glutinous rice in direct contact with metal. Alternatively, we can also use a muslin cloth between the rice and the metal container in my opinion.
no word can describe pecah minyak accurately
Great video overall. Didn't know that one of the signs that a paste has properly pecah minyak is the frothing. May I suggest though that you linger a little bit on/zoom in on some tricky steps that we amateur cooks are not so familiar with, such as how you pin the sides with toothpick at 10.53 time stamp? Thanks a lot!
Thank you!!! And noted on the suggestion, will keep it in mind for our future contents :)
Hi Sherson saya dari Kota Belud Sabah ingin mengucapkan Selamat Hari Malaysia 🇲🇾😊
Selamat Hari Malaysia!
W❤w....Amazing Duo!
Yummylicious 😋
Thank you Chef Sherson & Chef Anis Nabilah Comel 💐
Akak Gombak hadir 🙂🍃🌺🍃
🤤🤤🤤 absolutely delicious
The little nyonya Singapore drama,ju xiang do for mama
Thank you for sharing. May I know what is the brand of the charcoal grill that you are using here?
these two good looking chefs look good together.....😊
terbaik.....recipe 111111111
Thank you 😋
Great chemistry between Anis & Sherson and recipe. But u hv left lots of the fillings. Maybe share the quantity required? Is the preparation of the rempah require the pestle mortar works or can a blender be an alternative. Like Anis method of flattening the rice and Sherson idea of using the wooden toothpick or lifi instead of staples..
Yes I made extra fillings because I wanted to have it as a topping over when I have rice and dishes. If you want to make a more exact ratio then I suggest you cut the recipe by half or use 1/3 of the filling recipe. And as for the pestle and mortar it is the traditional way of doing it. However you can use a food processor to make it if you want to save time. :)
❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉
Wahhh how tall is chef Shers?😮
I used to pound all the rempah for my mum using mortar & pestle. I hated it but love her cooking & all her nyonya spicy dishes. So I obidiently did it for her (me?) 😂
This recipe is way too laborious.
Hahhahaha thanks for sharing, but yes you’re right it is laborious. Buttt you did love it didn’t you??? 😆 so yes somethings require special love lol 😂
1 Tablespoon of salt added to the rice appeared to be a lot? Could it be 1 teaspoon?
mantap, dua2 host feberet
I always say that, if I want to impress a date or in-laws I'll pound it and make it all from scratch, is it just me and some friends eating I'll "cheat" and use shortcuts like a blender or a good spice mix.
Hahahhaha you’re absolutely right!! But it does help to know and make it from scratch form time to time to not loose touch of our traditions:)
@@ShersonLianTV Yeah, even if one doesn't do some parts, because lazy, one should still know how to do it from scratch 🙂
sorry Hanis should careful with her dressing its sexy
Ni bg aku ok je.. Dulu lagi sexy haha masa kecik2 tgk dia memasak dkt tv3 tu 😂