Lessons from Charcoal Grilled Pulut

Most people in Sarawak think that the BEST Pulut Pangang is from Sibu.

I think it is the way it is made, with a lot of patience...My friend said, "No short cut."

• Pulut made with lots of love and from the heart in the traditional way is the best.

• When a cook cheats, we can tell from the food. He is no good. Not good in heart. We also learn that slow cooking is the best way to get great fragrance and aroma from food.
• We must not use too much oil, and the charcoal must not be too strong. Slow simmering fire. One must be able to turn the leaf wrapped pulut by hand.

• Cleanliness is next to Godliness is a good principle to follow by all chefs. Customers know when they bite into a strand of hair. They will not return to buy from you.

• Use toothpicks or lidi. No staple pins. Traditional food is traditional food. Staple pins are not traditional. Follow traditions when making traditional food.

• The crusty or burnt parts are the tastiest. When rice is caramalized by charcoal fire, it has a special taste that only the older folks know. You must be over 40 to know this...Cheers.

Ingredients

1 cup glutinous rice(soaked overnight)
1/3 cup grated coconut (squeeze milk)
1/2 cup water

If you like.......choice of fillings:

A : Chicken breast meat (minced)

B. l cup minced beef

C. l cup fresh prawns (minced)

1/3 cup olive/vegetable  oil to stir fry filling.


A few sheets of banana leaves
some toothpicks.

Steps:

1. On low heat cook rice and coconut milk in a pot until soften. Add a pinch of salt and cover the pot. You can also steam the rice if you want to.
2. For the filling:
Dry blend onion, shrimp and garlic. In a saucepan, heat oil. Fry the blended ingredients  and then add the following
1/2 cup grated coconut
1 stalk pounded lemon grass
1 pounded chilli
pounded galangal (about 2 inches)

Salt to taste


3. Add the minced meat of your choice. Set aside when cooked.
4. Wash or wipe dry with paper towel the banana leaves. Cut the banana leaves into 5 inches wide. Spoon the  rice onto the banana sheet. Level it out.
5. Roll up and fasten with tooth picks .
6. Bake over a charcoal grill.