Hur Mook Nur Mai Hade Horm
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Hur Mook Nur Mai Hade Horm
Mushroom and bamboo parcels
Ingrediënts
50 gr bamboo shoots
75 gr mushrooms
6 red chillies (rawits)
1 lemongrass (white part only)
10 gr ketan (sticky rice)
3 cloves of garlic
4 tbsp light soy sauce (kecap asin)
1 tbsp cassave starch
16 coriander leaves
hot water
Banana Leaves
wooden skewers
Preparation/method:
Soak the ketan for 20 minutes in the water. Pound in a mortar the lemon grass, the garlic, the rawits and the rice in a roughly paste. Shred the bamboo shoots, slice the mushrooms fine and add it with 2 tbsp of water to the pasta. Shred the coriander leaves and add it with the kecap and the cassave to the paste and mix it well
Cut the banana leaves into 8x16 cm. Add the mixture in the bananaleave and fold it into a parcels and close it with a wooden skewer. Steam the parcels for 10-15 minutes and serve.
Mushroom and bamboo parcels
Ingrediënts
50 gr bamboo shoots
75 gr mushrooms
6 red chillies (rawits)
1 lemongrass (white part only)
10 gr ketan (sticky rice)
3 cloves of garlic
4 tbsp light soy sauce (kecap asin)
1 tbsp cassave starch
16 coriander leaves
hot water
Banana Leaves
wooden skewers
Preparation/method:
Soak the ketan for 20 minutes in the water. Pound in a mortar the lemon grass, the garlic, the rawits and the rice in a roughly paste. Shred the bamboo shoots, slice the mushrooms fine and add it with 2 tbsp of water to the pasta. Shred the coriander leaves and add it with the kecap and the cassave to the paste and mix it well
Cut the banana leaves into 8x16 cm. Add the mixture in the bananaleave and fold it into a parcels and close it with a wooden skewer. Steam the parcels for 10-15 minutes and serve.
- Written by AsianCook
