Yesterday went to Sipitang for outstation, and manage to capture 2 whimsical items. Above pic is a traditional savoury. Someone please tell me the name of this kueh..pls. GOshhhh this is also one of my many favorite traditional kueh. They are so so so so yummy! I think they are made of coconut milk, flour and something else (foodie out there...pls assist in completing the ingredients heheheeh). What is so whimsical about it is the way it is being wrapped in a spiral way using some sort of leaves, and steamed. So so so wacky (in a good way tho'). The best thing is they are so tender and fragrant, and almost melt in your mouth, with only a tinge of sweetness....So far I tried the many versions of this kueh, but they were very hard, this one from Sipitang is the BEST so far.
These are "Laru", some sort of yeast, to be an agent for fermentation in the making of local rice wine @ tapai. My mom used to make tapai, and I do remember this particular laru, and always pretended them to be a necklace..
11 comments:
we used to call the kueh as kueh jelurut .. perisa pandan lebih sedap....especially at Merapok
My late granma used to make tapai as well n i love to drink the sup ayam lihing. Pernah i asked her to teach me to make the tapai but se said i can't coz i'm impatient n my tapai will taste sour. Only for certain ppl wit certain quality i guess..
wahhhh....bobby...finally...update mana?....& yes mbok...kami panggil tu kuih jelurut!!!!...& memang sadap...d tamu selalu ada jual tu!!!..& tu yeast....dulu-dulu aku pikir batu d buat rantai.....lamaaaa baru aku tau tu yeast rupanya....
heheheh bobby, memang ngam nama nya kan kueh jelurut.memang terjelurut sarung nya!
val-betul tu, ada pantang2 mau bikin tapai, salah satu NEVER eat mangga time bikin tapai or anyone in the household tak boleh eat mangga, nanti asam the tapai.Ideal taste shd be pahit manis (my mom bilang lah)
wow...ada pantang larang jua ni buat tapai!!!!...macam tanam jagung...org bilang kalau rumpang jgn senyum masa tanam tu jagung...& kalau masak kuih penjaram...jgn becakap or buka mulut...nanti bida d siring-siring kuih atu...hahahahah....
aiseh terus terasa mo balik o ini macam nampak..huhuhu
Wah, macam2 pantang-larang in making tapai!!! I had no idea! All I was told by my late mother was to use the right laru (or sasad as it is called in Penampang). Always ask the laru supplier what type of lihing her laru makes. I even made some lihing when we were in the UK, u remember Whimsy?(brought laru fr home).
But the maturity time was so long because sejuk; what normally takes 2 weeks here took 3 months over there. But it came out good!
Bah, apalagi lab papa, bulih try bah!!
Once again, I have no idea what this is but it sure is pretty.
same here Linda, never seen these food in KL... Val, kau mesti kasi aku try nanti aa..
Hi, can't remember seeing this before, but it looks nice. Maybe one day....
Have a nice day, Lee.
Dear all, i'll try to source for the ingredients and how to make the "kueh". as for the yeast, i'll snap my mom's tapai "vase" when i go back keningau and will detail out the "how to drink tapai"..
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