Sunday, July 25, 2010

Traditional beef rendang





1.5kg topside beef, cubed
500ml water
700ml thick coconut milk
3 stalks lemongrass, bruised
1 turmeric leaf, shredded
3 or 4 kaffir lime leaves
8 shallots, sliced
6 cloves garlic, sliced
1 piece dried tamarind skin

Ground spice ingredients (A)
2cm fresh turmeric
30 dried chillies, soaked
5 fresh reed chillies
10 bird's eye chillies
2-3 slices lengkuas
2-3 slices ginger


Ingredients (B)
2 tbsp meat curry powder
1 tsp turmeric powder
1 tsp pepper


Seasoning (C)
Salt and sugar to taste
A little thick soy sauce (for colouring)

Season beef with A and B for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot. Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning C to taste.

From: TheStar

Saturday, July 24, 2010

Fish Fried in Batter





Ingredients:
300g fish fillet, cut into finger-thick slices
70g self-raising flour
35g rice flour
¾ tsp baking powder
½ tsp salt
Dash of pepper
150-160ml water

Instructions:
Combine self raising flour, rice flour, baking powder, salt and pepper in a mixing bowl.
Gradually pour in water to mix into a smooth batter.
Heat oil in a wok or electric fryer.
Dip the fish slices in the batter and deep fry until golden brown and crispy.
Dish out, drain from oil, and serve with chilli sauce as a dip.

From: TheStar

Saturday, July 3, 2010

Sweet Glutinous Rice Cake or Nian Gao with Grated Coconut

Ingredients:
1 piece sweet glutinous rice cake
1/2 a grated white coconut mixed with a pinch of salt


Method:
Slice nian gao into cubes. Arrange them on a lightly greased plate and steam over high heat for 8-10 minutes. Once it is thoroughly soft, pick up the pieces with a pair of chopsticks and roll in the grated coconut. Serve immediately.