Yellow Glutinous Rice With Dry Shrimps Curry

This is something I would love cooking for the family and yet not allowed to eat more that this portion :(  Yellow glutinous rice with my favorite dry shrimps curry !!! This rice reminds me of my childhood whereby an elderly lady would peddled on her bicycle and sell this rice wrapped in banana leaves to the neighborhood where I stayed. We have to be early or the rice would be sold out. I remembered my mom would wait outside the house very early in the morning before the sun is even up  to buy us this for our breakfast :)   Mom's love is the greatest in the world !  

I used to live in Teluk Intan, a town near the Perak River and during that time, this town was famous for its yellow rice with dry shrimps curry wrapped in banana leaves. And the shrimps were large ones  too !  And today, I try to replicate the same rice with the dry shrimps curry and I am pleased with the result :)  but  then I am still not happy BECOZ'  I am not allowed to eat more than this small portion !!!  That is very  frustrating isn't it ?  :(

Yellow Glutinous Rice  - taken from Sonia 

500g glutinous rice
100g rice
1tbsp turmeric powder
1 pc tamarind peel (asam keping)
1tsp salt or to taste
250ml coconut milk

1. Soak rice in just enough water to cover, along with turmeric powder and tamarind peel for 4hours.
2. Drain and rinse once.
3. Steam the rice over high heat for about 30mins (without adding water).
4. Stir salt till dissolved in coconut water, and add to the just cooked rice, mix and stir well.
5. Steam the rice again over high heat for another 10mins. 

Dry Shrimps Curry 

Ingredients:

½ kg medium sized shrimps – cleaned it and leave the shell on

½ cup of fresh curry paste – from the wet market

½ cup of pounded shallots

a few sprigs of curry leaves

2 stalks of lemongrass – lightly crushed

1 cup coconut milk

¼ cup oil

Method:

Heat up oil in a wok, add in all the ingredients above except the coconut milk and the shrimps. Continue to stir fry the ingredients under small flame till the oil separates and surfaces. Slowly add in the coconut milk and keep stirring and cook till the fragrance of the curry paste has been released. Add in the shrimps and cook till the gravy has thickened and the shrimps is coated with the curry paste. Dish up and serve hot with rice.

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