Kueh Talam Laut
Ingredients:
300g rice flour
150g cornflour
1500ml water
2 tbsp sugar
2 tsp salt
1 tsp vetsin
1 tsp ground pepper
Method:
1. Sift rice flour and cornflour into a big pot. Add 1.5 litres of water and mix well.
2. Add sugar, salt, vetsin and pepper powder. Cook mixture over low heat for about 15 to 20 minutes, stirring constantly until mixture thickens.
3. Pour mixture into a greased round tray and steam over high heat for 15 to 20 minutes or until cooked.
4. Remove from the steamer and quickly spread the filling on top of the kueh talam. Leave to cool before serving.
Fillings:
250g shallots, sliced
4 cloves garlic, pounded
200g dried prawns
2 stalks spring onions
2 fresh chillies
6 tbsp cooking oil
Seasoning:
1 tbsp sugar
1/2 tsp salt
1/2 tsp vetsin
1 tbsp dark soya sauce
a dash of pepper
Method:
1. Wash dried prawns, drain and blend fine. Remove seeds from chillies and slice. Cut spring onions into cubes.
2. Heat the 6 tbsp oil in a wok and fry the sliced shallots and pounded garlic until fragrant.
3. Add the blended dried prawns and fry again until fragrant. Add the seasoning and fry for a while more.
4. Lastly, add the sliced red chillies and spring onions. Dish up and set aside for later use.
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I am very proud of what Rose is doing. Sharing her passion for cooking and her recipes with everyone. I was just in Penang over the weekend and my friend mentioned that the teacher for Penang kuehs is Lim Bian Yam and whilst searching the net I chance upon Rose’s website. Rose and I also share the same passion and I always believe that good recipes must be shared with all so that the generation can pass on the traditional recipes. I have no website n don’t know how to go about it but I am very active at the YWCA Spore and we share recipes through cookbooks,diaries and calendars published by YWCA. If you will give me your mailing address I will send Rose a copy of our 2011 diary with recipes. You can email me at the email address indicated. Perhaps we can share and exchange recipes too. God Bless Rose and keeps her in good health.
Comment by Dancy Thong | November 8, 2010