Beef Rendang

First a spice paste is fried to bring out the flavors, then the meat is braised with the spice paste and coconut milk, then after nearly all the liquid has evaporated, the remaining sauce is caramelized by frying it in the oil that the meat released during braising. This creates an extremely flavorful coating on the outside of the beef, which eventually absorbs back into the meat, making Rendang improve in flavor over time.

For those of us who aren’t lucky enough to be able to head down to a local shop and pick up fresh coconut milk (or lack the patience to grate the coconut and extract it ourselves), I’ve found a good alternative that beats the canned stuff. It’s a coconut powder created by spray drying fresh coconut milk, a process that rapidly removes the liquid preserving the flavor profile of fresh coconut milk. It’s sold in 50 gram packets by a company called Kara and makes about 1 cup of coconut milk per pack.

Beef Rendang

By marc Published: January 22, 2012

• Yield: 4-6 Servings

An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground coriander seed
• 1/4 teaspoon ground turmeric
• 1 inch ginger roughly chopped
• 4 large cloves garlic roughly chopped
• 4 large shallots roughly chopped (about 7 ounces)
• chili pepper flakes to taste (I used about 3 tablespoons)
• 2 tablespoons vegetable oil
• 2 pounds beef shanks or shortribs cut into large cubes
• 2 stalks lemongrass white part only, smashed
• 4 kaffir lime leaves
• 1 inch galangal sliced into coins
• 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
• 1 tablespoon palm sugar brown sugar can be substituted

Instructions

1. Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
   
3. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
4. Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
5. Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
6. The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.

http://norecipes.com/blog/beef-rendang-recipe/


 

Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕

This is the gula hitam

 

Not sure why the batter became curdle..

After mixed with flour, the batter become smooth, but the colour still not look dark at this stage..

After steamed, cake colour changed to very dark. In order for this black cake look more attractive, i sprinkle with silver beads

 

Sarawak Black Cake (Kek Serikaya or Kek Hitam) 砂劳越黑蛋糕
(recipe source: adapted from My Little Favourite DIY who adapted from Mrs EG, with minor changes)
*makes a 7” square cake

Ingredients173g unsalted butter
60g sugar
110g plain flour
4 eggs (large)
50g condense milk
60g Horlick
50g dairy whipping cream / nestle cream (1/2can)
90g kaya
70g gula hitam
1 tbsp unsweetened cocoa powder

Method
1. Grease and lined parchment paper on a 7" square baking tray. Allow extra parchment paper or baking paper over hang on both side of the baking tray.
2. Beat butter and sugar till pale. Add in egg one at a time, beating till each combine well.
3. Beat in condensed milk, whipping cream and kaya till well combine. Then add in gula hitam.
4. Fold in Horlick, cocoa powder and flour and mixed well.
5. Pour mixture into the prepared baking tray. Cover the cake loose with a piece of aluminium foil to prevent (condensation) water from dripping into the cake.
6. Steam over medium high heat for 2 hours in a steamer or wok. Do check water level regularly and replenish when necessary.


http://nasilemaklover.blogspot.sg/2012/12/sarawak-black-cake-kek-serikaya-or-kek.html

Apam Balik (Crispy Version)

Ingredients:
170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar

Filling:
120 g melted butter
150 gm fine granulated sugar
1 cup chopped roasted peanuts

Method:

1. Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)
2. Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
3. Pour in a 4 oz ladle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.
4. Cook till the bottom of pancake is golden brown.
5. Sprinkle with melted butter and then chopped roasted peanuts.
6. Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

http://mykitch3n.blogspot.sg/2007/10/apam-balik-crispy-version.html

 

Nasi Lemak

Ingredients:

Nasi Lemak:

3 cups basmathi rice
1 1/2 cups coconut milk
2 cups water
1 small knob ginger & 1 red onion (grind into paste)
3 pcs pandan leaves (tight into knot)
1 stick lemongrass, smashed
salt to taste
• 
  

Side Dishes:

  6 boiled eggs (cut into half)

• 1 bunch of kangkong, fired with garlic and set aside (or u may use cucumber)
• 200g medium-sized ikan bilis, deep-fried till golden brown and crunchy
• 
  

Sambal Tumis:

• 100g dried chillies, soaked in water, boiled and blended
• 100g shallots, blended
• 15g garlic, blended
• 40g dried shrimp paste (belachan), baked or roasted about 15 minutes
• 1tbsp tamarind paste (mixed with 5tbsp of water)
• Salt and sugar to taste

Method:

Nasi Lemak:

1. Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
2. Heat up rice cooker and 1 tbsp of oil. Fried ginger and red onions paste until fragrant.
3. Add in rice with water. Then pandan leaves and lemongrass.
4. Cook rice in rice cooker as per rice cooker instruction.

 

Sambal Tumis:

1. Soak dried chillies in boiling water for 20 minutes drained.
2. Then put chillies, shallots, garlic and belacan with some water into the blender and grind till fine.
3. Heat wok and add in some oil. Keep frying the chilli paste until it changes colour and fragrant. (Keep adding oil when frying ~around 1/2 cup of oil).
4. Add tamarind juice. Cook until the chilli mixture turns a little dark red colour. Add in sugar and salt to taste.

http://janechew.blogspot.sg/search/label/%E7%83%B9%E9%A5%AA%EF%BC%88cooking%29


 

Kueh Salat

Ingredients: (18cm round springform pan)

Rice Layer
200g glutinous rice (soak in water for 5 hours)
100ml coconut milk + 50ml water
2 pandan leaves
1/2 tsp salt

Egg Custard Layer
3 eggs
30g flour + 25g rice flour
350ml coconut milk
140g castor sugar
2 tbsp pandan juice
1/4 tsp pandan paste
1/4 tsp salt

Method:
1. Drain rice and steam on pandan leaves for 20 minutes.
2. Remove from heat, fluff up the rice with a pair of chopsticks and pour in the coconut milk + salt + water mixture . Mix well. Steam for a further 20 minutes or till cooked.
3. Remove pandan leaves and press cooked glutinous rice firmly onto a lined pan. I lined my pan with baking paper. You can line it with a sheet of banana leaf.
4. Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture.
5. Combine coconut milk with pandan juice, salt and sugar. Cook over low heat till sugar dissolved. Stir in the egg mixture and cook till slightly thicken.
6. Pour this slightly thickened egg custard over the steamed glutinous rice and steam for 15 - 20 minutes.
7. Cut kueh into serving slices when cool.


http://wlteef.blogspot.sg/2005/10/kueh-salat.html#!/2005/10/kueh-salat.html

Sambal Sandwiches

Sandwich Recipe
Ingredients:
4 slices of White Bread, cut away the side.
Dried Shrimp Sambal
Butter for spreading
Cucumber, sliced
Tomato, sliced

Methods:
1. Spread both side of the bread with some butter.
2. Arrange cucumber on the base, spread sambal on top.
3. Top up with tomato slices and finally another slice of bread.
4. Cut sandwich diagonally & serve with hot coffee or tea.




Dried Shrimp Sambal Recipe
Ingredients:
10 nos Dried chillies (cili kering), washed & soaked
1 medium sized Onion, chopped
1 medium sized Onion, sliced thinly
1 nos Lemon grass - about 5 cm long, sliced
2 cm long Belacan, rinsed
30gm Dried Shrimp (udang kering), washed & soaked
100ml Tamarind juice (squeeze & soak)
6 tbsp Oil

Methods:
1. Soak 1 tbsp of tamarind paste with water. Squeeze the paste a little to brings out the flavour. Set aside.
2. Soak dried chillis. Set aside.
3. Combine dried chillies, lemon grass & belacan in a blender. Add in 2 tbsp of water. Blend until paste is formed.
4. Do not over blend the ingredients, it should be just nice or semi-paste.
5. Add in dried shrimp, blend for 2 rounds. Set aside.
6. Heat oil, sautee sliced onions until fragrant.
7. Add in blended paste, sautee slowly (stir & mix occasionally) till paste becomes fragrant & thick.
8. Add in tamarind juice bit by bit, keep on stirring & mixing till paste becomes thick again.
9. Dish up. Serve with rice, hard boiled eggs or even SANDWICH! Enjoy!


http://bits-of-taste.blogspot.sg/2008/11/asian-tea-time-with-authentic-sambal.html



 

Roasted Satay Chicken

Roasted Satay Chicken 烤沙嗲鸡

Ingredients:
2 drumsticks, or 3 chicken wings; [marinade]
2 tsp grated ginger, with the juice retained;
1 clove garlic, very finely minced;
2tsp curry powder;
dash of turmeric, red pepper and coriander powder;
1tsp soy sauce;
1/2 tsp brown sugar;
squirts of honey;
lemongrass, bottom white parts, bruised ;
1tsp canola oil;
sea salt

Directions:
Marinate chicken, chill in fridge overnight or for at least 2 hrs in advance.

When ready to cook, remove marinated chicken from the fridge.

Pre-heat oven 375F. In the meantime, line baking dish tray and lightly oil the lined baking dish/tray.

Place the marinated chicken on the dish/tray, then roast in the overn for 375F, about 35-40 minutes (if chicken wings, about 20-30mins, depending on size of chicken).

For the first 20 minutes, roast with a foil covering the chicken so that the chicken do not get burnt (and dry up) easily.

Then, remove the foil and continue to roast for the remaining 15-20 minutes.


http://teczcape.blogspot.sg/2012/01/roast-satay-chicken.html#more

Roti Jala (Peranakan Lacy Pancakes)

(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)

Copyright of Y Three K Publisher. All rights reserved.

Roti Jala (Peranakan Lacy Pancakes)

Ingredients:
225g superfine flour (sieved)
1/2 tsp salt
1 tsp oil
4 eggs (beaten)
340ml fresh milk or diluted coconut milk from 1 coconut
Ingredients for yellow colouring:
1/2 tsp turmeric powder/ serbuk kunyit
1 tsp water
Ingredient for green colouring:
8 blades pandan leaves (pound and extract juice)

Method:
1. Add salt into the flour. Make a well in the centre. Add in eggs, oil and coconut milk. Mix well with a beater.
2. Add in colouring (yellow or green colour per your desire). Mix into a smooth batter.
3. Strain the batter. Free it from lumps.
4. Cover and let it rest for at least 15-30 minutes.
5. Heat up a non-stick frying pan over low heat. Pour batter (no.4) through a perforated Roti Jala cup onto the pan. Move it in circles to form lacy-patterned pancakes.
6. Fry till cooked (1 minute). Turn to the other side. Fold into half-moon shape or quarters. Repeat process till batter is used up.

 

 

http://y3kfreerecipes.blogspot.sg/search/label/Malaysian%20Food?updated-max=2008-09-23T17:02:00%2B08:00&max-results=20&start=18&by-date=false

 

 

 

 

Kuih Bakar

 

Ingredients:

• 400ml water
• 60g coconut cream powder (1 packet)
• 1 tsp. Pandan paste
• 3 large brown eggs
• 2 Tbsp. butter, melted
• 2/3 cup granulated sugar
• 1 cup unbleached all-purpose flour

White sesame seeds, as needed

Method:

1. Preheat oven to 375'F. Spray the 9"x13" pan with cooking spray or grease with melted butter.

2. In a blender, add in water and coconut cream powder. Blend until smooth. Add in pandan paste, puree until well blended.

3. Add in eggs, soften butter, sugar and flour. Blend, mix, puree until smooth.

4. Pour into the greased baking pan. Sprinkle the top generously with sesame seeds.

5. Bake for 30-40 minutes or until the top and edges are brown and crisp.

6. Cool in pan for 5 minutes and then turn it over on wire rack to cool completely. Store any leftover in an air-tight container. Best eaten within 3 days.

 

 

http://belachan2.blogspot.sg/2012/09/kuih-bakar.html#more

 

 

 

 

Roti Jala with Malaysian Curry Chicken

Roti Jala “Net Bread” or Malaysian Lacy Pancakes

Ingredients:

1 ¾ cup all purpose flour (½ lb) – sift & set aside

1½ cup low fat milk

½ cup water

1 egg

½ teaspoon salt

¾ teaspoon turmeric powder

½ tablespoon oil Ghee or butter (to grease the pan)

Method:

1.In a big bowl, mix all the ingredients well together (except the oil) and strain the batter.

2.Add in ½ tbsp of oil and set aside.

3.Heat up a pan with medium heat and grease it with some butter or ghee.

4.Pour some batter into the mold and transfer the mold to the pan.

5.As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer to the video above.)

6.After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.

7.Arrange a few Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.

Malaysian Curry Chicken

Ingredients:

1 boneless/skinless chicken breast meat (cut into small cubes)

3 tablespoons Instant Meat Curry Paste

¾ cup water

1 tablespoon coconut milk

1 shallot (diced) 1 tablespoon oil

Method:

1. Heat up a small pot and add in the oil.

2. Saute the diced shallots until light brown.

3. Add in the curry paste.

4. When it smells aromatic, add in the chicken meat and do a few quick stirs.

5. Add in the water and let it boil.

6. Lower the heat and simmer the curry for about 10-15 minutes.

7. Add in the coconut milk and serve hot.

 

http://rasamalaysia.com/roti-jala-recipe-and-reintroducing-a1/#more-1038

 

Fried Dry Mee Siam

 

Ingredients: Serves 4

½ bottle of Woh Hup instant Mee Siam Paste

50g chives

2 pcs taukwa, cut into cubes (I used normal type instead of the brownish kind stated in her recipe)

375ml of water (mixed with asam paste* and chilli powder*)

1½ tbsp of asam paste*

10ml chilli powder* (my additional ingredient)

1½ tbsp of sugar

some cooking oil

abt 150g bean sprouts

250g Vermicelli (Beehoon)

Garnishing:

2 small limes, cut into halves

2 hard boiled eggs

Method:

Preparation for Beehoon: soak in tap water for 1 minute then drain dry. Do not soak the beehoon for too long because water will be absorbed into the beehoon.

Heat oil, fry bean sprouts for 1 minute, set aside.

Heat oil, lower the heat, put the mee siam paste and fry for a while.

Add 375ml of water, sugar, add beehoon to cook in the wok, let beehoon absorb most of the mee siam paste.

Add bean sprouts, taukwa and chives.

While frying if beehoon is too stiff, try using chopsticks to go along, add oil if necessary.

Once the beehoon smell a bit fragrant, try to see if the beehoon is soft.

Serve with eggs and limes.
 

http://tazzinthekitchen.blogspot.com/2005/11/fried-dry-mee-siam.html

 

Easy Creamy Curry Chicken

Ingredients:

600gm (+/-50) chicken (I used 2 whole legs about this weight)

1 tsp salt

60gm shallots (about 4 rather large ones)

10gm garlic (2 large cloves)

1/4 cup oil, or sufficient oil to fry the aromatics, make sure it's not too dry, or else it won't be nice.

2 lemon grass (4 inch from base, lightly smashed) and some curry leaves (both are optional)

50gm chicken curry powder (1 small pack)

200ml Thick Coconut milk or milk extracted from 1 fruit 

Water

400gm Russet Potatoes, about 2 medium sized ones. Or any other floury potatoes.

Extra salt for seasoning

Method:

1. Chop the chicken into smaller pieces. Marinate with 1 tsp salt. Leave for 30 minutes.

2. Finely chop shallots and garlic, or you may use a food processor, but I don’t find that necessary.

3. Heat wok with oil. Put in chopped garlic and shallots, fry until slightly golden and fragrant.

4. Put in curry powder and fry for a few seconds until fragrant. Add in lemon grass and curry leaves now ( if using) and toss for a while.

5. Put in chicken and cook until the skin looks cooked. Put in2 or 3 tablespoons of the coconut cream (upper layer of the coconut milk) and cook until the milky colour disappears (the milk has turned to oil) Put in water to cover the chicken.

6. While the water is coming to a boil, peel and cut potatoes into chunks. Put them into the wok to cook with the chicken. Cover the wok. (Remember to stir them once a while as the spices tend to settle at the bottom and can get burnt)

7. Cook the curry until the potatoes soften and then reduce the gravy to desired amount. 

8. Lastly pour in the remaining coconut milk. Bring to a boil and taste season with salt. 

9. Remove from heat and dish up.

*Do not season anything with potatoes way too early. If not you will end up with a bland curry and extra salty potatoes.

This Curry Chicken is not spicy at all.  If you want to add some  heat to it, just add chilli powder or some ground  dried chillies into step (3)

This is a creamy curry chicken, with the creaminess derived from the melted russet potatoes and the coconut milk that is added at the end. It taste almost like Yeo's canned curry chicken, but Yeo's has candlenuts added in and mine doesn't.

http://wendyinkk.blogspot.sg/search/label/Curry

 

Baked Pumpkin Kueh

Recipe

Ingredients
500g pumpkin (cut into small pieces)
300g water
160g cake flour/plain flour (sifted)
120g sugar
175g coconut milk
1/4tsp salt
2 eggs (beaten)

Steps:
1. Preheat oven to 175C.
2. Lined and grease a 7inches square tin with butter and set aside.
3. Cook pumpkin in water until soft.
4. Remove pumpkin, mash it and set aside to cool.
5. With a hand whisk, mix flour, sugar, salt, coconut milk and mashed pumpkin together until smooth.
6. Add in the eggs and mix until well combined.
7. Pour batter in the greased tin and bake for 35 to 40mins.
8. Remove kueh and cool on a wire rack.


http://happyflour.blogspot.sg/search/label/kueh?updated-max=2009-02-11T13:54:00%2B08:00&max-results=20&start=20&by-date=false

Ondeh Ondeh

Recipe

Ingredients
300g steamed sweet potato (mashed)
100g glutinous rice flour
80g tapioca flour
40g sugar
50g water

100g gula melaka (chopped)
30g sugar

1 grated coconut
pinch of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead the sweet potato and water into the flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of sweet potato.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve


http://happyflour.blogspot.sg/search/label/kueh

Kuih Kosui

Recipe

Ingredients
100g palm sugar(gula melaka)
45g brown sugar
2pcs pandan leaves
500ml water (If you prefer a firmer texture, reduce the water to 480ml.)

110g rice flour
90ml water
30g tapioca flour
1/2tsp alkaline water

1/2 grated white coconut
1/2tsp salt

Steps:
1. Mix grated white coconut with salt and steam for 10mins.
2. Set aside to cool.
3. Boil water, palm sugar, brown sugar and pandan leaves together until sugar dissolved.
4. Strain syrup and leave it aside to cool.
5. Add water into the rice flour and mix well.
6. Add in tapioca flour and alkaline water and mix well.
7. Slowly add in the cooled syrup and mix well.
8. Strain the batter.
9. Pour batter into preheated moulds until 80% full.
10.Steam kuehs in a preheated steamer for 35mins.
11.Leave it aside to cool.
12.Remove kueh from mould and coat it with grated coconut.

 

 

http://happyflour.blogspot.sg/2010/04/kuih-kosui_05.html