Recipes for Nasi Tumpang, Betel Leaf Bites and Traditional Herb Drink
We were served a huge banquet by Kak Yah at Min House Camp, but we also had the opportunity to learn 3 Kelantan dishes at the retreat –
1. Nasi Tumpang (Rice in Banana Leaf Cones)
This is a banana leaf cone filled with alternating layers of compressed rice and different types of dishes like curry, sambal and serunding (spicy meat floss). It’s what farmers pack before they head out in the field and they would progressively eat the layers at meal breaks over the course of their day.
Nasi TumpangHow to Make Nasi Tumpang (Rice in Banana Leaf Cones)
Posted by Jackie M. on Monday, December 7, 2015
INGREDIENTS:
For the Prawn Sambal –
- ½ kg Prawns, peeled
- 10 Shallots, finely sliced
- 2 cloves of Garlic, finely sliced
- ½ inch Ginger
- 3 Tbsp Minced chilli powder
- 2 Tbsp Oil for frying
- Chicken stock granules, salt and sugar
- For the omelette –
- 4 Eggs
- 4 Shallots, finely ground
For assembly –
- 1 kg Rice
- Banana leaf
- Bamboo Skewers
- Meat/fish floss aka serunding
METHOD:
For the Prawn Sambal –
- Fry shallots, garlic and ginger with oil until lightly browned and aromatic.
- Add prawns, chilli, seasoning powder, salt and sugar to taste.
- Allow to cool.
For the omelette –
- Crack the eggs in a mixing bowl.
- Add salt, pepper and shallots and beat well.
- Put the frying pan on a low heat and add a small knob of oil or butter.
- Add your eggs and cook into an omelette.
- Once omelette is cooked, dice and mix with the prawn sambal.
For assembly –
- Soften banana leaves over fire and prepare banana leaf cones fastened at the seam with bamboo skewers.
- Cook rice and make sure it’s a bit soft so it can be compressed easily in the banana leaf cones.
- Once all ingredients are ready, tightly press the rice and alternately mix with a layer of prawn sambal with omelette into the cones.
2. Sireh Daun Kaduk (Betel Leaf Bites)
Betel leaves are exquisitely wrapped with shredded herbs and dried shrimp and drizzled with honey from the Min House Camp farm.
INGREDIENTS:
- 30 betel leaves
- 4-inch Ginger
- ½ cup Fried peanuts
- ½ cup Dried shrimp
- ½ cup Shallots, diced
- ½ cup Lime juice, diced
- ½ cup Finely chopped coconut and fried without oil
- ½ cup of Chilli
- 30 leaves Pennywort
- ½ cup pure honey
METHOD:
- Take a piece of betel leaf and pennywort leaf.
- Place a small amount of the ingredients in the leaves and drizzle with honey. Serve.
3) Minuman Warisan (Traditional Herb Drink)
A refreshing drink made with ingredients from the Min House Camp herb garden.
Minuman WarisanMinuman Warisan (traditional herb drink) cooking on the stove at Min House Camp
Posted by Jackie M. on Monday, December 7, 2015
Minuman Warisan (traditional herb drink) cooking on the stove at Min House Camp
INGREDIENTS:
- ½ kg Ginger
- 5 pcs Clove leaves
- 5 pcs Cinnamon leaves
- 2 pcs of Betel leaf
- 10 pcs of Pandan
- 1 cup Honey
- 1 L of Water
METHOD:
- Boil all ingredients except honey in 1 liter of water.
- Serve hot. Mix with honey if desired.