To make the aloo, or potatoes, use a non-stick pan and add a little oil. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard. Sprinkle a piece of fish on both sides with salt and pepper and place on top of the rice. Use a spatula or knife to divide the rice into 8 portions. Or, add a little edge by grilling each packet over a medium-hot fire, seam side down, for 4 to 7 minutes, until the leaf has browned or is somewhat charred on the ends; a longer grilling allows the banana leaf to impart a stronger tea-leaf aroma and flavor to the rice, but the delicateness of the rice and filling diminish. Put into the steamer tray and steam over boiling water (see page 17 of the book for guidance) for 25 minutes.  Inside My Skull Asia. Make a flavoring paste for the filling by grinding the coriander and cumin seeds to a powder. Bring two opposite sides of the banana leaf towards the centre overlapping each other. Detach the steamer tray and set it aside to cool the rice for about 15 minutes. If you see something not so nice, please, report an inappropriate comment. Marinated fish is wrapped in banana leaves and grilled until it is cooked. The banana leaves impart their herbaceous, almost minty scent to the rice, which gets a double treatment of flavor: once from the wrapping, and again from the filling. This is how the ingredients look alike. To serve, spoon rice atop a platter layered with fresh banana leaves. Rice and Curry in Banana Leaf a unique dish, wherein rice and curry are packed in a warm banana leaf, which lends the dish a special fragrance. You should get a thick, fine batter that is almost as smooth in texture as toothpaste 3. Toss with the salt, then add the 1/2 cup coconut milk and 1/4 cup water. Steam, with toothpick end down, in a tall pot for about 2 hours. Fold the inside layer of the banana leaves over the rice, followed by the outside layer. Kate's Books Repeat step 2 to 4 to make 2 more portions. Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, includes recipes like Har Gow Shrimp Dumplings, Xid Jido; Sticky Rice and Spiced Chicken in Banana Leaf, Lemper Ayam; and Nepalese Vegetable and Cheese Dumplings, Tarkari Momo. (The filling can be prepared up to 2 days in advance, covered, and refrigerated. Turn off the heat and wait for the steam to subside before lifting the lid, and then carefully lift it away from you to avoid condensation dripping onto the dumplings. Secure each end closed with a round wooden toothpick or staple. Makes 8 packets, serving 4 to 6 as a snack or side dish. Use one piece of banana leaf for each packet. Some HTML is OK: link, strong, em. Once you get the hang of making these snacks, experiment with a wider range of fillings and flavors. Discard or save the broth for another use. The banana leaves impart their herbaceous, almost minty scent to the rice, which gets a double treatment of flavor: once from the wrapping, and again from the filling. var addthis_config = {"data_track_clickback":true}; Kate's Global Kitchen Add the lime leaves and cook for 1 minute, or until you can smell their heady scent. Transfer to a plate and discard the kaffir leaves.    Advertising Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately). Using a rubber spatula, spread about 1/3 cup of the sticky rice out in an even layer on the banana leaf. First, sauté the cumin, … Comments can take a minute to appear—please be patient! To make the filling, fill a small saucepan half full of water and add 1 teaspoon salt. Daddy Arumugam Recipe’s standard banana leaf rice costs RM12 per head – more expensive than Devi’s and Nirvana I’ll admit. Process to a soft texture resembling that of oatmeal, pausing as needed to scrape down the sides. 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