Pulut Asin (Salty Glutinous Rice)

Pulut Asin!  It's been ages since I last made this.  I can't even remember when I last made this, must be a few years ago!

This is not just any dish.  In the Peranakan Baba & Nyonya culture from Malacca, that's where I am from, this is one of the auspicious dish that the Nyonyas will prepare during birthdays or on the full moon (on the 30th day) of the birth of a child.  This dish will be accompanied with red eggs. The 'red eggs' are actually, hard boiled eggs coated with vinegar that is mixed with red food coloring.  Red symbolizes prosperity and good luck.  There is also another 'auspicious' dish prepared during these occasions and that is the Pulut Kuning or Yellow Glutinous Rice which takes longer time to prepare and is serve with dry chicken curry and sambal.  Oh dear, the image of the Pulut Kuning and sambal just came through my mind and is making me craving for it!!

Let me give you a glimpse of my historical birthplace...
  
My hometown, Malacca, where the Peranakan Baba & Nyonya all began in the late 15th and 16th century.  I am part of the descendants.  On the right, is the picture of a wedding where the bride and groom donned the typical wedding attire.  Now with modernization, the westernized wedding attire is the choice of most weddings.

Although Pulut Asin is usually prepared during such festive occasions, I decided to make this for dinner as it's been a long time since I've eaten this.  Forget about birthdays or waiting for someone to give birth...can't wait no more!

This dish is a complete 'one-bowl meal' as it's made of mainly glutinous rice with chicken (original recipe uses lean pork), black mushroom, dried shrimp and fried shallots. This is sooo good with some chili sauce.  Purrrfect!!

 Pulut Asin

700g Glutinous Rice - soak for 1 hour and drain.

Garlic: minced

Anchovies stock: boil anchovies in 3 bowls of water.

1. Place the rice in a tray, add water till just enough to cover half way to the top of rice, steam for 40 - 50 mins till done.

2. Heat wok, add a little oil.  Fry garlic till fragrant, add in the rice. Stir well.

3. Add 4 -5 ladle of the stock and add light soya sauce to taste and dark soya sauce for coloring.

4. Once cooked, transfer the rice to a tray and press down the rice using the back of a wooden spoon so that it's compressed and level the top. Set aside while prepare the topping.

Dried shrimp: 50g dried shrimp, soaked and drain.  Heat a wok and add a little oil. Fry dried shrimp till crispy and golden.  Set aside.

Fried Shallot:  10 -12 shallots, julienne and fry till golden brown. Set aside.

Chicken topping: Chicken fillet, sliced thinly

Black mushroom soak and drain, sliced thinly

Garlic: minced.

1. Heat wok, add a little oil, fry garlic till almost golden brown, then add the chicken. Stir well.

2. Add mushroom and a little of the anchovies stock and add light soya sauce and dark soya sauce. 

3. Once done, set aside.

To assemble: Scatter the chicken mixture on top of the compressed rice, follow with fried shrimp and fried shallots.

Serves 6