Wednesday 1 May 2013

Bamboo Leaf Dumpling With Dried Shrimps Sambal 辣椒虾米粽子

Bamboo Leaf Dumpling With Dried Shrimps Sambal 辣椒虾米粽子

These dumpling are hot and spicy. 
Not the conventional Chinese bamboo leaf dumplings. 
But in Malaysia, we have the flair to blend the different types of food to our best advantage!


500g glutinous rice, soaked overnight and drained
2 tsp salt
2 tbsp cooking oil
1 portion dried shrimp sambal 

130g dried bamboo leaves, soaked overnight to soften the leaves before cleaning them.
Strings to tie the dumplings

Mix the glutinous rice, oil and salt thoroughly

Dried shrimp sambal
Please refer to this link on how to prepare the dried shrimp sambal


1.  The method of wrapping the "pillow" or the "nasi-lemak" packets is the same as  wrapping the alkaline dumplings with red bean paste.

 2.  Please refer to my previous post which showed the step-by-step instructions on how to wrap bamboo leaf dumplings


Related Posts Plugin for WordPress, Blogger...