I think I’d been complaining too much lately about the wretched weather but I’m pretty sure I’m not the only one who is suffering under the heat. Desperate ends call for desperate measures and you know when you can’t beat ’em, you should jolly well join ’em! Combating the heat with more heat, well sorta! So here I am, whipping up an early week homecooked meal with some of my favorite spicy dishes. It sure feels good after a thorough sweat out eating the dishes and slurping the Tom Yum Goong! As a special treat for myself, I’d made some Hor Mok as well!
This is one of the many a times when a craving becomes too strong for one to withstand or hold back for another day. One of those I just have to “make and take a bite” moments. Saw my good friend Poh Lin’s mum Nyonya Guek made kueh bongkong just the other day and I wanted a bite of it so so badly. It is yet another kueh which I don’t make as often as I should. Then again, there are simply too many kuehs to make often to start with. It is not a difficult kueh to make, but for me, it is one which is difficult to master. Read on to find out why…
Pulut Lepa aka Pulut Panggang versi Terengganu is a delicious savory snack made from glutinous rice steamed with coconut milk and an “inti serunding ikan kembong“, i.e. spiced mackerel fish floss filling, wrapped with banana leaves and finally grilled for the extra oomph of wonderful smoky flavours. This is a simple “kuih” enjoyed freshly “panggang” i.e. grilled over a charcoal flame for breakfast or tea. Being very affordable, it is a common “walk and eat along” treat for many Terengganuans, especially amongst folks on their way to work and children to school, grabbing one or two as they pass by their favorite stall in the pasar pagi, i.e. morning bazaar.