24 August 2008
At one time in this blog, I did mention that nini laki and nini bini are actually mummy's adoptive parents. However, we are also in close terms with mummy's natural parents, whom I call as 'nini green'. Anyway, the reason why I bring this up again is because nini green is a maker and seller of various Brunei delicacies (a small-scale business), and one of her most famous and highly demanded products is the "Jelurut", or also known in Brunei as "Selurut" or "Celurut" (depends on the village I guess).
The original version of this delicacy is green in colour, and is comprises of home-made rice flour, coconut milk and sugar as the basic ingredients. With the demand of various flavours, nini green's recipe has now evolved with hints of either durian or yam. It's nice to note that nini green uses the 'real thing', rather than artificial flavours or essence that is available on the market.
Here are pictures of the process of making durian flavoured Jelurut:
At one time in this blog, I did mention that nini laki and nini bini are actually mummy's adoptive parents. However, we are also in close terms with mummy's natural parents, whom I call as 'nini green'. Anyway, the reason why I bring this up again is because nini green is a maker and seller of various Brunei delicacies (a small-scale business), and one of her most famous and highly demanded products is the "Jelurut", or also known in Brunei as "Selurut" or "Celurut" (depends on the village I guess).
The original version of this delicacy is green in colour, and is comprises of home-made rice flour, coconut milk and sugar as the basic ingredients. With the demand of various flavours, nini green's recipe has now evolved with hints of either durian or yam. It's nice to note that nini green uses the 'real thing', rather than artificial flavours or essence that is available on the market.
Here are pictures of the process of making durian flavoured Jelurut:
The first process (and usually tideous) is curling up the special leaves to make casing for the filling. Needs a little bit of expertise, this one.
Coconut milk, stirred for a while over low heat.
Home-made rice flour (in Brunei, we call it 'dadak').
Obviously ... sugar
Nini green usually uses yellow-flesh durian (fruit exclusive to Brunei and some parts of East Malaysia) and this is the most favourite. Since the fruit is seasonal, nini green stocks them in the freezer to maintain year-long supply. Normal white-flesh durian is also usable, depending on the customer's preference.
The mixture...
The curled-up leaves are neatly arranged, filled with the mixture, and steamed.
The end-product... Walllaaaa!A little advertising wouldn't hurt, right? Anyone (in Brunei, definitely) interested to buy nini green's Jelurut, call 2680493 (Hjh Damit)... and in Malay language, please... Hehehe... Ohh.. and the price? 10 pieces for $1.00 for the original flavour, and 8 pieces for the same price, for the durian flavoured ones.
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