Recipes

Beef Rendang

Linda Ooi

Ingredients

3 tbsp vegetable oil
3 tbsp vegetable oil
2 star anise
4 cardamom pods
6 cloves
2 stalks lemongrass, bottom third only, bruised
2¼ lbs (1 kg) chuck roast, cubed
¾ cup (180ml) coconut milk
1 cup (100g) fresh grated coconut
1 tbsp sugar
1 tsp salt
4 kaffir lime leaves, thinly sliced
1 turmeric leaf, thinly sliced (optional)

Spice Paste
3 red chilies, seeded, and cut into pieces
10 dried chilies, seeded, soaked in warm water, and drained
2 inch galangal, sliced
2 inch ginger, peeled and sliced
5 to 6 shallots, peeled and halved
3 cloves garlic, peeled, and cut into quarters
3 candlenuts or macadamias
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground fennel

Steps

Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
Add sugar, salt, kerisik (pounded toasted coconut), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.
Serve with roti jala, nasi briyani, or white basmati rice.

Beef Rendang (Rendang Daging)

Rasa Malaysia

beef , stew

Ingredients

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds)
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Steps

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste. If not sweet enough, add more sugar to taste.

Chicken Laksa

My Recipes

chicken , soup

Ingredients

2 tablespoons coriander seeds
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/4 teaspoon ground turmeric
5 to 8 dried arbol chiles, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil $
1 pound boned, skinned chicken thighs, cubed $
1 teaspoon shrimp paste
3 large shallots, thinly sliced
1 can (13.5 oz.) coconut milk $
1 qt. reduced-sodium chicken broth
2 teaspoons sugar $
3 teaspoons kosher salt
1 cinnamon stick
6 ounces mung bean sprouts, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn
1/3 cup fresh cilantro leaves, torn
Lime wedges
Sambal oelek chili paste

Steps

Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.

Chicken Varuval (Ayam Varuval)

Flavours Of Asia

chicken

Ingredients

1 Whole Chicken (about 1.05 kg), cut into bite-sized
2 tsp Sea Salt
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
1 1/2 tsp Chili Powder
1 1/2 tsp Turmeric Powder
2 Tbsp Plain Yogurt

3 to 4 Tbsp Peanut or Vegetable Oil
1 Large Red Onion, sliced
2 Cinnamon Sticks
3 Star Anise
1 Dried Bay Leaf
2 Cloves
2 Green Cardamon
1 tsp Fennel Seeds
2 Tbsp Coriander Powder
2 Tbsp Chili Powder
1 Tbsp Kashmiri Chili Powder
2 tsp Cumin Powder
2 tsp Ground Black Pepper
10 pcs Dried Chilies, cut into smaller segments
A small Handful of Fresh or Frozen Curry Leaves
2 Green Chilies, chopped
3 to 4 Tbsp Fresh Coriander
1 Tbsp Plain Yogurt
3/4 Cup Water
Sea Salt, to taste

Steps

Pound the ginger and garlic into a medium coarse paste. In a bowl add salt, turmeric, chili, yogurt, and the ginger garlic paste to the chicken and mix well, leave to marinate for 30 min
Add vegetable oil to a hot wok/pan. Add cinnamon, star anise, bay leaf, cloves, green cardamom, fennel seeds, and dried chilies. Fry until fragrant
Add the onions and fry until golden in color. Add the curry leaves and green chilies and fry a bit
Add the marinated chicken, spread to a single layer and cook for a couple of minutes. Turn over the chicken and cook for another 2 to 3 minutes
Add ground corriander, chili, cumin, and black pepper and mix until well combined. Add the kashmiri chili for red vibrant color and mix well
Finally, add water and yogurt and mix well. Simmer for about 20 min or until the chicken absord all the gravy/sauce
Taste and adjust the seasoning (add salt). Add the corriander leaves, mix one last time and serve

Kuah Kacang (Peanut Sauce)

Nyonya Cooking

sauce

Ingredients

300g Groundnuts (Peanuts)
4 Lemon Grass
3 Cloves of Garlic
2 Shallots
3cm Galangal
8 Dried Chillies
400ml Water
Salt
60g Gula Melaka (Palm Sugar)
1t Tamarind Paste

Steps

Toast the peanuts in a pan (without oil) until fragrant.
Remove peanuts’ skin by soaking them in a bowl of water.
Blend lemon grass, galangal, garlic and dried chilies.
Blend/crush peanuts but do not blend it into a paste.
Heat pan with some oil and add shallots to fry at medium heat.
Once shallots begin to change colour, add the blended chili paste and allow it to cook until fragrant. Indication: When oil separates from chili paste.
Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase the heat to let the sauce boil.
Once the sauce boils, add Gula Melaka (Palm sugar) and let the sauce simmer at medium to low heat.
After 20 minutes, the sauce should thicken and lastly, add tamarind paste.
If needed, add sugar to taste.
Stir well and serve.

Vegetable Dumplings (Chai Kuih)

Flavours Of Asia

vegeterian

Ingredients

Filling
1 Kg Yam Bean/Jicama/Sengkuang, grated
300 grams Carrots, grated
5 Shallots, sliced
4 Tbsp Dried Shrimps, soaked, drained well & chopped
3 Tbsp Peanut Oil
2 tsp Sugar
Sea salt to taste

Wrapper
200 grams Wheat Starch
100 grams Tapioca Starch
500 ml Boiling Water
2 to 3 Tbsp Vegetable or Shallot Oil

40 pieces of 2 ½ by 2 inches of Banana Leaves (optional)
Steamer
Some Vegetable or Shallot Oil, for brushing
Chili sauce
Soy sauce

Steps

In a large pan or wok, cook the shallots on a medium heat until they are golden brown in color, and push it aside.
Turn the heat on high and mix in the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.
Make the wrapper: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. Then add about 2 Tbsp of vegetable or shallot oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. Remove the saran wrap and place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders, (Cover the dough with a saran wrap); cut each cylinder into about 15 grams pieces. Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. Alternatively, use a dumpling press, if you have.
Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of banana leaf, if using. Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. Serve warm with some soy and chili sauce.

Categories

Receipe by

Keywords

Beef Rendang

Ingredients

Steps

Beef Rendang (Rendang Daging)

Ingredients

Steps

Chicken Laksa

Ingredients

Steps

Chicken Varuval (Ayam Varuval)

Ingredients

Steps

Kuah Kacang (Peanut Sauce)

Ingredients

Steps

Vegetable Dumplings (Chai Kuih)

Ingredients

Steps

Categories

Receipe by

Keywords