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‘SISIK’ COW’S OFFAL - COMBO PACK

£10.00

‘SISIK’ COW’S OFFAL – COMBO PACK

‘SISIK’ COW’S OFFAL is a sheer delight to many Malaysians as it comes in a combo pack comprising of PARU GESEK BERLADO & PARU SAMBAL MINANG BERLADO (Cow’s offal in spicy sauce). Both of these authentic Malaysian delicacies are made using only the finest premium ingredients. They have no preservatives in them and have a shelf life of 1 to 2 years due to its retort packaging technique.

Let’s cook glutinous rice or sticky rice  in a rice cooker to go with ‘SISIK’ COW’S OFFAL

How to Make Sticky Rice (Stovetop or Instant Pot) - Inquiring Chef

Ingredients”

  • 2 cups Thai sticky rice (also called sweet or glutinous rice)
  • 2 1/2 cups water
  • 1/2 teaspoon kosher salt
  • 1 pandan leave (tied in knot) – optional

Method:

  1. Wash sticky rice ahead of time and drain it.
  2. Place sticky rice in your rice cooker pan.
  3. Add the water and stir.
  4. Let the rice soak at least 40 minutes to 1 hour . Sticky rice has a hard outer shell that needs to soften in order for it to achieve the best texture.
  5. Add the salt and pandan leave and stir once more. Turn on your rice cooker.
  6. When your rice cooker switches off, let the rice sit at least 5 minutes longer. Serve and enjoy.

Tips

  1. Sticky rice will become stickier the longer it sits, so if you want it very sticky, make it ahead of time.
  2. If you find that the rice is too sticky for your liking, skip soaking the rice. Although soaking the rice before cooking is common, eliminating this step will result in a more al dente texture, while this may not be traditional, it may be more pleasing to your palate.

To know more about this delicacy, please watch this video

To know more about sambal, please click here

To see more food products on HalalStreet UK, please click here

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‘SISIK’ COW’S OFFAL – COMBO PACK

‘SISIK’ COW’S OFFAL is a sheer delight to many Malaysians as it comes in a combo pack comprising of PARU GESEK BERLADO & PARU SAMBAL MINANG BERLADO (Cow’s offal in spicy sauce). Both of these authentic Malaysian delicacies are made using only the finest premium ingredients. They have no preservatives in them and have a shelf life of 1 to 2 years due to its retort packaging technique.

These delicacies are ready-to-eat and it goes well with plain white rice or brown rice, fried rice, nasi lemak (rich coconut rice), pulut (glutinous rice), yellow rice (Ghee rice), rice porridge, pasta and noodles.

1) Paru Geseq Belado (Dry Style, Less Spicy)

  • This delicacy is cooked with spicy dried chilli sauce and it has a sweet and spicy taste.
  • This pack comes with a pack of spicy sauce to add extra further punch to the dish.
  • 1 pack easily serves 2-3 people.

2) Paru Minang Belado (Wet Style, Spicy)

  • This is a super duper spicy delicacy that has its origins from Indonesia but localised to suit Malaysian’s palate.
  • It has been cooked in the old traditional way and the dish is covered with spicy sauce for that extra flavour.
  • 1 pack easily serves 2-3 people.

Dried Chilli, Bird’s Eye Chilli, Onion, Garlic, Sugar, Salt, Tamarind