REMPAH UDANG | SHERSON LIAN

We’re back with Anis Nabilah, but this time around I’ll be the 'Teacher' 🤪 We're making this delicious Peranakan delicacy called Rempah Udang 🦐 with some twist. It’s a recipe that Anis Nabilah has approved! ⭐️👍
We hope that you’ll give this recipe a try and do you think we should collaborate more? Let me know in the comment below 👇
INGREDIENTS:
Glutinous Rice:
- Glutinous rice - 300gm
- Pandan Leaves
- Salt - 1 tbsp
- Coconut Milk - 1 bowl
- Bunga telang
Coconut Fillings:
- Lemongrass - 3 Stocks
- Galangal
- Shallots - 6 nos
- Dried Shrimps - 40gm
- Coriander Seeds
- White peppercorns
- Shrimp paste
- Tamarind paste (Seedless)
- Garlic - 4 cloves
- Candle nuts
- Tumeric
- Dried Chillies
- Kaffir lime leaves
- salt - 2tbsp
- Prawns - 100gm
- White grated coconut - 150gm
- Palm sugar
Wrapper
- Banana leaves
- Toothpick
#RempahUdang #Recipe #PeranakanCuisine #Delicious #Halal #MasakanPeranakan #food
___________________________________________
[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including "Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Sofy Mohsen
[phone]

[@graciec2920]

Wow the best rempa udang I will try n make for my children n friends thank you Sherston

[@judabenhurmin84]

Utara panggil pulut udang, sedap! Tq for the sharing shers!

[@dhomaffizar5776]

Betoi... sejak kecil saya kenali kuih ini sebagai "Pulut Udang"..

[@angxiang3186]

Sherson, being a lone-ranger show for sometime now; a feminine twist is just wonderful ~ more relax n “flowing on the water”. 👍 👍 👍

[@ITSSIMPLYTRICKYTV]

Looks Yummy and delicious😋🤤 Watching here from Jeddah KSA sending support without skipping ads🙏💪

[@ShersonLianTV]

Thank you so much 🤗

[@jeremychoo934]

Ah, the sweet, prawn version of the Indonesian lemper ayam.

[@hafizyaakob5753]

Hi Sherson saya dari Kota Belud Sabah ingin mengucapkan Selamat Hari Malaysia 🇲🇾😊

[@ShersonLianTV]

Selamat Hari Malaysia!

[@PeaceBeToYou]

I am saliving, drooling...yum! Must try.

[@fakhrullahirfanfauzi3270]

We want more!!!

[@sam-is3pe]

anis is so cutee ,love her very much xoxo

[@normadziahhamzah3456]

W❤w....Amazing Duo! Yummylicious 😋 Thank you Chef Sherson & Chef Anis Nabilah Comel 💐 Akak Gombak hadir 🙂🍃🌺🍃

[@durians6]

On my! Another yummilicious traditional recipe! Very tedious, indeed! I often buy it from the indonesian cakeshop but nothing beats homemade pulut panggang udang Thank you, Chefs Shers and Ani

[@IrwanizamKasim786]

🤤🤤🤤 absolutely delicious

[@CookwithIpohbunny]

Great video overall. Didn't know that one of the signs that a paste has properly pecah minyak is the frothing. May I suggest though that you linger a little bit on/zoom in on some tricky steps that we amateur cooks are not so familiar with, such as how you pin the sides with toothpick at 10.53 time stamp? Thanks a lot!

[@ShersonLianTV]

Thank you!!! And noted on the suggestion, will keep it in mind for our future contents :)

[@lunastarr1925]

these two good looking chefs look good together.....😊 terbaik.....recipe 111111111

[@ShersonLianTV]

Thank you 😋

[@hunter-kv2zw]

The little nyonya Singapore drama,ju xiang do for mama

[@abdulmajied4941]

mantap, dua2 host feberet

[@jamesshong966]

Great chemistry between Anis & Sherson and recipe. But u hv left lots of the fillings. Maybe share the quantity required? Is the preparation of the rempah require the pestle mortar works or can a blender be an alternative. Like Anis method of flattening the rice and Sherson idea of using the wooden toothpick or lifi instead of staples..

[@ShersonLianTV]

Yes I made extra fillings because I wanted to have it as a topping over when I have rice and dishes. If you want to make a more exact ratio then I suggest you cut the recipe by half or use 1/3 of the filling recipe. And as for the pestle and mortar it is the traditional way of doing it. However you can use a food processor to make it if you want to save time. :)

[@user-kc1hm6gd5d]

❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉

[@jloh4359]

Thank you for sharing. May I know what is the brand of the charcoal grill that you are using here?

[@vister6757]

I used to pound all the rempah for my mum using mortar & pestle. I hated it but love her cooking & all her nyonya spicy dishes. So I obidiently did it for her (me?) 😂 This recipe is way too laborious.

[@ShersonLianTV]

Hahhahaha thanks for sharing, but yes you’re right it is laborious. Buttt you did love it didn’t you??? 😆 so yes somethings require special love lol 😂

[@darrendiranyoung503]

Wahhh how tall is chef Shers?😮

[@msireanu587]

1 Tablespoon of salt added to the rice appeared to be a lot? Could it be 1 teaspoon?

[@sjukfan]

I always say that, if I want to impress a date or in-laws I'll pound it and make it all from scratch, is it just me and some friends eating I'll "cheat" and use shortcuts like a blender or a good spice mix.

[@ShersonLianTV]

Hahahhaha you’re absolutely right!! But it does help to know and make it from scratch form time to time to not loose touch of our traditions:)

[@sjukfan]

@@ShersonLianTV Yeah, even if one doesn't do some parts, because lazy, one should still know how to do it from scratch 🙂

[@tokwancucu983]

sorry Hanis should careful with her dressing its sexy

[@BobBaSejuk]

Ni bg aku ok je.. Dulu lagi sexy haha masa kecik2 tgk dia memasak dkt tv3 tu 😂