"String Hoppers" or better known as "Puttu Mayam" in Malaysia is one of my favourite food but seldom do we get really good and creative versions of it here in Malaysia. So each time I make a trip to the UK, I make it a point to indulge in some authentic food to cover the lack of it when I am home. So this time, I had the Fried String Hoppers with Egg. The string hoppers are made out of rice flour (either white rice or red rice) or wheat flour, water and some salt. The dough is then pressed into a mould for string hoppers and pressed onto a banana leaf before putting it into a steamer. It looks like thin white noodles and it is made into a few circles that resembles a flat dome. After steaming, the string hoppers are then ready to be eaten either with some curry, fired potatoes or fried eggs. The Sri Lankans also eat it with a creamed sauce or better known as "sody" and spicy Maldivian fish. The picture above, however is a different preparation, whereby the string hoppers are minced into small pieces and fried with any ingredients of choice, usually chicken, mutton or fish. It could be slated as a type of fried rice, since it is made of rice anyways. Usually, this item is served for breakfast or dinner as a substitute to rice. These days, some Malaysian restaurants specializing in South Indian and Sri Lankan cuisine offer Fried String Hoppers as part of their menu.
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