Thursday, 26 April 2012

Pulut Kuning and Turkey Rendang



For the potluck lunch we had yesterday, I made these dishes...



Turkey Rendang

2 kg boneless turkey leg, remove skin
400ml thick coconut cream
1 cup water

12 shallots
5 garlic cloves
2 tbsp dried chillie paste
5 thai green chillies
1 small knob ginger
1 small knob galangal

3 stalks lemongrass, bruised
3 kaffir lime leaves
2 fresh turmeric leaves, finely sliced
1 tbsp kerisik

sugar and salt, to taste

Put the shallots, garlic, chillies, ginger and galangal in a food processor. Add a splash of water and blend until smooth.

In a large heavy casserole pan, add all the ingredients except kerisik and the seasonings and simmer over low heat for about 2 hours or until the meat is tender and most of the liquid has evaporated.
Add in kerisek and adjust the seasonings.











Pulut Kuning or Yellow Glutinous Rice is often served during Eid and during most Malay social gatherings and feasts, such as weddings, the birth of a baby, and other malay custom related activities.




For the recipe, I'm using MamaFaMi's Pulut Kuning and it was fabulous.
Many thanks Ma for sharing!