The best Grilled rice in banana leaves #Asia food

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We like to eat it hot off the grill with coconut sauce and toasted sesame seeds. What fascinates me about this popular Southern Vietnamese street snack is how many different flavors and textures are packed in it, although very few ingredients. Marinated fish is wrapped in banana leaves and grilled until it is cooked.

Prepare cooked rice.
You need Banana.
Provide Steamed fish/boiled chicken.
You need cayenne pepper (chopped).
You need to prepare red chili pepper.
Prepare onions (chopped).
Use red onions (chopped).
Provide Salt and pepper.
Provide Buillon powder.
Provide Sugar.
Provide Toothpicks.
Use long beans.
You need to prepare Carrot.
Use lemon basil/kemangi leaves.
Prepare laos galanga.
Provide candlenut.
You need to prepare quaill eggs (boiled).
Use Frying oil.
Use Water.
You need Tomatoes.
Prepare cucumbar.
Provide cayenne pepper.
Prepare Serundeng/fried coconut flakes (optional).

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 after you begin cooking and again at the very end. Your palate are the ultimate guide here, so taste often.

Break apart the boiled chicken or fish u have, into small bite size with your hands or a fork..
This is how the ingredients look alike.
Cut banana leaves into 2 sizes: 20 cm and 15 cm in width (approximately).
Heat pan with about 2 tbsp oil in a medium heat then add 2 chopped garlic, stir fry until fragnant then add 4 chopped red onion and cayenne pepper. Then add boiled fish or chicken n add 1/2 part of small laos galangal and 1 candlenut. Stir fry it then add a pinch of salt n pepper, a pinch of sugar, a pinch of buillon powder and about 1/2 tsp black soy sauce. Stir fry it n Test taste..
In another pan, stir fry chopped 2 garlic, chopped 5 red onions, 1/2 part of small laos galangal, chopped carrot and chopped long beans then Stir fry at abot 30second then add about 1 liter of water. Rest for about 1 minute. Then set aside.
Prepare the sambal. Fry tomatoes, candlenut n cayenne pepper for 30 second then Blend tomatoes, 1 candlenut, 2 cayenne pepper, a pinch of salt n sugar. Then set aside. Btw i use stone here not blender lol.
Take 2 banana leaves, each 20 cm and 15 cm wide and lay them flat on the table Put the smaller leave on top of the bigger leave.
Next, add 1 to 2 tbsp of fish or chicken on top of the rice then add chopped beans n carrot, quaill egg, add serundeng(fry coconut flakes) if u have,add sliced cucumbar n sambal, add kemangi/lemon basil..
Fold the left side of the banana leaves and bring to the center. Then fold the right side of the banana leaves on top of the left side, make sure the parcel is fold tightly. Secure the top side of the folded banana leaves with a tooth pick. And secure the other side of the folded banana leaves with same technique..
Grill it!! I grill it on stove lol. For about 10 minutes. Dont forget to make every side grilled.
Best serve warm/hot.

It may be associated with Pangasinan but it appears to be Ilocano in origin. Banana leaves have a strong side and a fragile side - keep this in mind. Take two of the banana leaf pieces, with the white dull side up (green shiny side down), and give the leaves a quick wipe with a wet cloth. ⁣Pulut panggang - grilled stuffed glutinous rice in banana leaves⁣⁣😋 ⁣⁣ Happy hump day, friends🤗. Sharing a gluten-free savory dessert 'kuih muih', that was originally made with dried shrimp but it is now veganized.😁 Pulut panggang is a Malay word where pulut translates to 'glutinous rice' and panggang 'grilled'. Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves".

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