Komik2u

 

Ketupat is a kind of dumpling from South East Asia, made from rice that has been wrapped in a woven pouch from leaves which is then boiled. It is known by the name Patupat in Kapampangan, Puso in Cebuano and Ta’mu in Tausug dialect . As the rice boiled by routine, the grains expand to fill the pouch tightly which ultimately becomes compressed. This gives the ketupat its characteristic form and texture of a white rice dumpling.

Ketupat is usually eaten with dry beef or chicken curry called rendang or served to complement satay - signature dish of Malaysian Airlines. Ketupat is also occassionally served by Indonesian, Moro, Bruneian, Singaporean and Malaysian Muslims on festives such as Idul Fitri or alternatively Hari Raya Aidilfitri.

During Idul Fitri in Indonesia, ketupat is often served with chicken curry, accompanied with spicy soy powder, while Malaysians served them with peanut sauce as condiment. Among Filipinos, puso is also traditionally used as a pabaon or a mobile meal, traditionally brought by workers as a type of packed lunch, served with any selection of stews.

There are many varieties of ketupat, with two of the more common ones being ketupat nasi and ketupat pulut. Ketupat nasi is made from white rice and is wrapped in a square shape with coconut palm leaves while ketupat pulut is made from glutinous rice is usually wrapped in a triangular shape using the leaves of the fan palm (Licuala). Ketupat pulut is also called ketupat palas in Malaysia. In Indonesia, ketupat sometimes boiled in thin coconut milk and spices to enhance the taste.

Tags: Ketupat, Les Copaque, Upin & Ipin

This entry was posted on Monday, December 22nd, 2008 at 12:00 am and is filed under Locals. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.