KETUPAT
Ketupat is a type of rice cake from Singapore Malay community, made from rice that has been wrapped in a woven palm leaf pouch which is then boiled. As the rice cooks, the grains begin to expand to fill the pouch and the rice becomes compressed. So it takes a lot of experience to determine the amount of rice needed. Because of this method of cooking, Ketupat has the form and texture of a rice cake. Ketupat is usually eaten with Rendang (a type of dry beef curry) or served together with Satay. Ketupat is also traditionally served by Malays at open houses on festive occasions such as Hari Raya Aidilfitri.
This is a compressed rice cake, made of plain Thai long grain rice and cooked in leaves formed into a square shape. The Ketupat case is made from coconut leaves that have been skilfully woven in a basket pattern, leaving a small opening into which the uncooked rice is fed. The opening is sealed before the whole thing is plunged into boiling water and left there until cooked. When ready to eat, the ketupat is cut lengthwise first and then into quarters.
Since Ketupat is just plain rice, it goes without saying that it is ment to be eaten with a savoury and usually spicy dish. These days, Ketupat is always served as the staple side dish to Satay and is to be dipped in the peanut sauce that accompanies the Satay. Ketupat should never be starchy and clumpy, but should be slightly crisp on the outside while soft and springy on the inside.
There are many varieties of Ketupat, with two of the more common ones being Ketupat Nasi and Ketupat Pulut. Ketupat Nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while Ketupat Pulut is made from glutinous rice and is usually wrapped in a triangular shape using the leaves of the fan palm.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
This is a compressed rice cake, made of plain Thai long grain rice and cooked in leaves formed into a square shape. The Ketupat case is made from coconut leaves that have been skilfully woven in a basket pattern, leaving a small opening into which the uncooked rice is fed. The opening is sealed before the whole thing is plunged into boiling water and left there until cooked. When ready to eat, the ketupat is cut lengthwise first and then into quarters.
Since Ketupat is just plain rice, it goes without saying that it is ment to be eaten with a savoury and usually spicy dish. These days, Ketupat is always served as the staple side dish to Satay and is to be dipped in the peanut sauce that accompanies the Satay. Ketupat should never be starchy and clumpy, but should be slightly crisp on the outside while soft and springy on the inside.
There are many varieties of Ketupat, with two of the more common ones being Ketupat Nasi and Ketupat Pulut. Ketupat Nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while Ketupat Pulut is made from glutinous rice and is usually wrapped in a triangular shape using the leaves of the fan palm.
Local stories passed down through the generations have attributed the creation of this style of rice preparation to the seafarers' need to keep cooked rice from spoiling during long sea voyages. The coco leaves used in wrapping the rice are always shaped into a triangular form and stored hanging in bunches in the open air. The shape of the package facilitates moisture to drip away from the cooked rice while the coco leaves allow the rice to be aerated and at the same time prevent flies and insects from touching it.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs