Ketupat keriuk pera

[Lil Stinkpot]

~Edit: It appears I made a typographic error; it should read "Ketupat periuk kera". Oops!~

All this started when I read Stewart McPherson's "Pitcher Plants of the Old World", and I found a recipe. Months later, last week, really, I was doing an innocent image search for Nepenthes ampullaria when I stumbled across a picture of some amp pitchers ready to fill with rice.

I found a different recipe, and that, well, was that.


<img src=http://i212.photobucket.com/albums/cc221/tippitytwitchit/1ff0152d.jpg>

YUM! Stewart McPherson's recipe is more savory, with the rice pre-boiled in coconut milk and a blob of mashed shrimp in the middle. The other recipe had me soak the rice in water, and not pre-cook it, but instead top it with a sugary coconut cream mix. Both were steamed: Pre-cooked a half an hour, and the raw for an hour. What's cool about he two recipes is that one calls for coconut milk, and the other the cream that rests on top of the milk (if you don't shake the can!). Meaning: it behooves you to make both recipes together.

I only had 10 good pitchers, so I made a bunch of little foil cones to cook the rest of the rice in. Still yummy!

I gotta do this again!

 

[Taliesin-DS]

You eat the pitchers with it ?
How do they taste ?

 

[Lil Stinkpot]

You can eat them, yes. I didn't this time-- too chicken. That, and I didn't pick very young pitchers, so these guys were rather stringy. Next time...

 

[Exo]

I've made it too.....the rice is great, the pitchers....not so much.

 

[Lil Stinkpot]

I want to make <a href="http://happyhomemaker88.com/2008/10/12/how-to-cook-ketupat-rice-in-coconut-leaf-casings/">traditional ketupat</a>, but I'm having an impossible time finding pre-made casings. Banana leaves are available; I'll try them next tine.

 

[Nepenthesis]

Oh my gosh I'm going to try this! I just need some pitchers first lol. I'll need to catch a ventrata pitcher right when it opens, and I have maybe three or four about to.

Do you have a link to the recipe you used? People in my house are going to think I'm crazy weirder than I already am when I do this. It's weird enough I keep plants. Weirder I keep carnivorous plants. Weirder that I would put rice in the pitchers an cook it. Weirdest I would eat the pitcher AND the rice. /)_-

 

[Lil Stinkpot]

http://www.huntersfood.com/2009/01/ketupat-periuk-kera.html

BAsically, you pick young, new opened pitchers, soak them for a few hours, rinse then set aside in the fridge. Soak the rice overnight, and follow the linked recipe. From Stew's recipe, you don't pre-soak it, but pre-cook it a little. I'll have to look it up. I have found, after starting this thread, that you can buy cans of coconut cream. This sure beats skimming it off the top of coconut milk!

I'll post more detail when I find my notes.


Oh, and Pineapple? Try and find some banana leaves (in the frozen section of an Asian market) to make packets for your family to enjoy. While at the store, get some hoisin sauce to dip it in (or you can serve it with curried chicken/fish/whatever, or be lazy and serve it with Chinese food). As soon as I can, and when I can afford it, I'd like to try more Indonesian foods, particularly from the same region. Mmmm!

 

[Not a Number]

http://www.terraforums.com/forums/showthread.php?104019

There's a couple other threads on the same subject if I can find them.

 

[Lil Stinkpot]

This is for Duoeka, I figured that I can put this post here, where it belongs. *smirk*

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15-20 soft, new Nepenthes pitchers, vigorously rinsed*
2 cups sushi rice
1 can coconut milk, shaken until your eyeballs rattle**
2 tablespoons sugar

Soak the rice in water overnight. Re-triple-rinse pitchers, cut off lids and tendrils. Do NOT cut into the pitcher chamber. Stack upside down to drain.
Using a narrow spoon, gently fill each pitcher half full of rice-- use the end of the spoon or a chopstick to GENTLY tamp down the rice. Punctures are bad news. Put water in the steamer and put the bottom in. Stack the pitchers upright in the steamer. Use bunched foil to fill the empty space to keep the pitchers upright. In a bowl, mix the sugar into the coconut milk. Use a turkey baster to fill the pitchers the rest of the way with the coconut milk. Steam for one hour, with the timer set for fifteen minute increments to check the fluid level in the pitchers and top off the water in the bottom of the steamer (important!). Top off any pitchers that need it. AFter the hour, remove the steamer lid, shut off the stove, and allow to rest until you can handle them. Handle with care- they're pretty soft.

*Use softer species of Nepenthes. The woodier species aren't as enjoyably edible. It is better to use newly opened pitchers because they are softer, and have had less time to acquire that distinct insect aftertaste.
** Use a can opener to open the coconut milk. There will be "cream" on the top, and you miss it if you use a churchkey opener.


Optional chicken mole:

1 lb dark meat chicken, cut int 2" pieces.
1/2 c soy sauce
1/2 c vinegar
2 heaping tbs brown sugar

Combine all ingredients when you start the rice soaking the night before. When the rice gets going, start cooking the chicken. If you want more sauce, bake the chicken in a lidded dish. If you want less, thicker sauce, put it in a sauce pan and cook that way. It's all up to you!

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Here is the link, too: http://www.neofarmthailand.com/index.php?lay=show&ac=article&Id=105724&Ntype=6