SPICY FLAKED TUNA RICE PACKET ( PULUT PANGGANG)

Banana leaf is frequently used to wrap food for grilling,steaming,or grilling directly over charcoal coals.To use,first wipe the banana leaf clean and cut it to required sizes. Dip it in boiling water or heat directly over a gas flame until it soften enough to be pliable without cracking. If banana leaves are not available,aluminum foil can be used,though it does not impart the subtle flavors that banana leaves do.This recipe can prepared in advance and kept in fridge for up to a day and when ready to serve,grill or pan fry.Make the filling first

SPICY FLAKED TUNA RICE PACKETS (PULUT PANGGANG)

Indregients; for the rice.
500g glutinous rice,washed and soaked overnite
2 pandan leaf,tied in a knot
200ml thin fresh coconut milk (squeezed the first thick santan 200ml for the filling)
Banana leaves,softened and cut into 25 pcs(16x20cm /6 1/2 x 8 in)

1.Drain glutinous rice and place in a shallow heat proof container,burying the pandan leaf in the rice,steam over rapidly boiling water for 15 minutes.
2.Add salt to the coconut milk and stir until it is dissolved. Pour into the partially cooked rice and stir with a wooden spoon until all the coconut milk is absorbed into the rice.continue steaming for another 20 minutes or until rice is completely cooked.Discarded pandan knot.

Filling;
500g fresh tuna fish,gutted and clean (I use ikan tongkol)
2 tbsp lime juice
1/2 tsp salt
3-4 red chillies sliced
5 chilli padi ( bird eye chillies)
1 stalk lemongrass (the white part)sliced thinly
2 cm ginger,roughly chopped
2 cloves garlic,chopped
4 tbsp cooking oil
1 pandan leaf,finely shredded
200ml thick coconut milk
20 lemon basil leaves (kaffir leaves) finely shredded
1/4 tsp salt
1 tsp sugar

1.To make the filling,rub the fish with salt and lime juice.set aside for 15 minutes. steam fish until fish is firm and cooked,about 20 minutes.when cool enough to handle,remove meat and flake finely to yeild225g flaked meat.Discard the head,skin and bones.
2.Grind chillies,lemongrass,ginger and garlic unti, smooth. Heat oil and fry the mixture until fragrant and oil separates.Add the shredded pandan leaf and stir fry for one minutes or wilted.Add the flaked fish and coconut milk.Cook over medium heat,stirring continuously until most of the liquid evaporates and filling becomes quite dry.Stir in lemon basil leaves,salt and sugar,cook for another minutes and remove pan from heat.set aside to cool.

For wrapping;
Place 3 tbsp of glutinous rice on a precut banana leaf and spread it out evenly 1 cm thick.place 1 tbsp filling in a line along the centre of rice.Roll up each banana leaf tightly to enclosed the rice and filling.Secure each end of the banana leaf with a toothpick or use a staple.
Brush each packet lightly with oil and grill over charcoal.Or place as many pack to fit snugly in a frying pan and cook ove low heat for 3 to 4 minutes on each side.serve warm.