Bibik Kathryn grew up in a traditional Nonya family where, very much like the Little Nonya, she was trained to cook since a very young age. She is very meticulous about only using the best ingredients and cooking the traditional way. You only have to taste her food at Peramakan to know how much passion goes into cooking her dishes. Her Beef Rendang is still slow cooked over a charcoal fire and so far is the most tender Beef Rendang I have ever tasted.
Rempah Udang
One of the things that used to baffle me when I watched Little Nonya was the fact that they kept saying that Rempah Udang was a dessert. I have eaten many similar snacks which consist of glutinous rice with shrimp filling wrapped in banana leaves before, but I have never considered them to be desserts. So it was quite interesting when Rempah Udang turned out to be sweet! Kathryn explained that the savoury version of the dish is actually known as Pulut Panggang and should not be confused with Rempah Udang. Ah, now at last I know just what Zhor Zhor (Great Grandma in the Little Nonya) was talking about.
Here are the ingredients if you want to make it at home.
Rempah Udang Recipe
Ingredients
Rice
Glutinous rice 500g
Bunga Telang juice 1/2 cup
Santan 150ml
Salt 1 teaspoon
Soak rice overnight and steam with the rest of the ingredients.
Spice Paste
Lemongrass 40g
Young tumeric 30g
Red chillies (deseeded) 60g
Red chilli padi 6
Shallots 70g
Pounded together and fried till fragrant
Filling
Fresh prawns 200g
Dried prawns 100g
Freshly grated coconut 50g
ikan bilis powder 2 teaspoons
Fry together with spice paste
Others
Santan 200ml
Oil for frying
Banana leaves 15cm x 15cm 15 pieces. Blanched in hot water.
This next clip is my attempt at rolling it.
Many thanks to Bibik Kathryn from Peramakan for sharing her recipe with us. Here are the contact details should you wish to order some Rempah Udang from Peramakan.
Peramakan
Level 3, Keppel Club,
10 Bukit Chermin Road
Singapore 109918
Tel 63772829
www.peramakan.com
Link to my last post on Peramakan
interesting! should have more of this vlogs ieat!
ReplyDeletevery interesting! and hunger-inducing. les you should do more these vlogs, the "moment of revelation" part is very funny!
ReplyDeleteThe blue coloring actually comes from the butterfly pea flower/blue pea flower. Nyonyas use this as natural dye in their kuehs.
Thanks for your comments and glad you like the vlogs. Melvin is quite a pro with the videos.
ReplyDeleteThe food seems GREAT!
ReplyDeleteNice one, Les...Thumbs UP!!
ReplyDeleteRempah Udang!
ReplyDeleteVideo certainly adds a new dimension to the post. Very drama-mama ah Les? Where's your sarong kebaya LOL
Wah now I feel like popping over to peramakan for lunch -_-
yes for the beef rendang! Lunch Wednesday anyone? :)
ReplyDeleteGreat job! My whole family burst out laughing when you said: "这个味道，就是这个味道！".
ReplyDeleteGood Vlog by melvyn and I am sure the presenter, non other than our BABA LES can receive the same accolades as Little Nonya. Well done.
ReplyDeleteI like this vlog!!!
ReplyDeleteYou get to see the making of Rempah Udang, Bibik Kathryn in action.
Almost the whole process of the introduction of the food.
And of course "Mdm Chen"'s (Zhor Zhor) expression!!!
Very good!!!
In my kind of business, well produced I must say! =D
PS: btw who is the other Pong?
zhor zhor...can hold a tok pajang (long table feast) liao...kekeke
ReplyDeleteGreat Vlog, Les! The 陈老太 part was hilarious!
ReplyDeleteThanks everyone for your encouraging comments! I hope to do a series of Vlogs on basic cooking techniques as well as recipes of famous Singapore food like the one above. So if there is anything in particular that you all like to see, please let me know.
ReplyDeleteThe next one will be about Chinese Tea which I hope will tweak everyone's interest in Chinese Tea culture.
Hi Pong,
ReplyDeleteThat's a great encouragement coming from Caldecott Hill!
The other "Pong" was Yung Yih who subsequently deleted and reposted right after you. Yung Yih's a nice guy so don't worry about him. If we both started speaking Chinese to each other, you all will laugh till your side splits.
I was just being honest about the comment ;D
ReplyDeleteKeep it going!!!
Another very satisfying experience from your blog. The planning, filming and editing of the video is very well done. Something like an online version of MakanSutra.
ReplyDeletethe best rempah udang I've tasted is in Malacca... it was nicely balanced - sweet and salty with a bit of spice, nothing like Singapore's largely-savoury versions. i haven't tasted anything like that locally. any recommendations? haven't had the one at Peramakan though.
ReplyDeleteThe Peramakan version is sweet and savoury, ie real Rempah Udang. You should try it and let us know how it compares with Malacca
ReplyDeletei recently tried the one at Peramakan and still finds it a far cry from those from Malacca. The taste is simply distinct.
ReplyDeletewow confusing me, i was wondering if i wrote the previous comment in my sleep... pls don't copy nicknames..... - the real 'kueh fanatic'
ReplyDeleteHi kueh fanatic, I'm Bibik Kathryn, So far, we have not made rempah udang for sale at Peramakan, how can you say that ours is a far cry from Malacca's? Our promotion on rempah udang will start in June.
ReplyDeleteIt is obvious that the first kueh fanatic was trying to use someone else's name to push a personal agenda.
ReplyDeleteMost readers are wise enough to take comments with a pinch of salt unless it comes from someone who is a regular commenter of the blog.
Best to give them a call first.
ReplyDeleteis the kueh available as takeaway everyday? how about other varieties? was thinking of popping by to pick some up.
ReplyDeleteRempah Udang is also available at www.sgkueh.com at $1.20 each.
ReplyDeletealso available is Rempah Ayam and Durian Pulot