Hari Raya is near. It marks the new year for the Muslim. They have to fast for a month, 14 hours a day prior to the New Year's Day. It's meant to remind them of the hungry and poor.
During the month of fasting, for breaking fast, or Buka Puasa, there are many dishes i won't miss. The deserts are superb during the fasting month. Not to mention, curry and rendang too. Today i am going to introduce Beef Serunding which is Beef Floss with spices.
Ingredients
1 kg lean beef
120g coriander seeds
15g fennel seeds
15g cumin
For the paste
50g dried chillies, seeded and soaked
lemongrass, finely sliced
30g ginger, sliced
50g galangal, sliced
200g shallots
40g garlic
2 turmeric leaves, finely shredded
3 kaffir lime leaves, finely shredded
100ml oil
500ml coconut milk
3 slices dried tamarind peel
3 teaspoons sugar
2 teaspoons salt
1. Cut the beef into large chunks. Place in a casserole pot and pour in enough water to cover the beef. Boil for 2 hours, or until beef is tender. Remove beef, drain and cool.
2. When cooled, lightly pound the meat to break up the grain. Shred the beef finely.
3. Dry roast the spices separately until aromatic. Coarsely grind the coriander seeds and finely grind the cumin and fennel seeds.
4. Blend the spice paste ingredients finely – add a little coconut milk to make sure the paste is fine. Combine the shredded beef, spice paste, ground spices and shredded leaves. Toss to mix well.
5. Heat the oil in a wok or casserole pot. Fry the marinated beef, stirring constantly, until it is aromatic. Pour in the coconut milk and add the tamarind slices. Cook over medium heat until gravy is thick; remove the tamarind slices, turn down the heat, and continue cooking, stirring continuously until mixture is dry. Season to taste with sugar and salt.
6. Continue to stir over low heat until mixture is very dry, crumbly, and has turned to floss. Remove from heat and cool completely before storing in a dry, air-tight container.
Friday, September 28, 2007
Saturday, September 15, 2007
Fried Tenggiri
Tenggiri is called horse mackerel in english. honestly i love fish cut into sections. i cannot deal with one whole fish. it's hard and tedious to cut it open and take out inerts. so i stick to fish sections.
tenggiri is very common in any malaysian market. (fish market not KLSE)haha. the ingredients are three liners. and the methods too!
ingredients:
3 pieces of tenggiri
2 teaspoon of turmeric powder
1 teaspoon of salt
1, Rub the slices of fish with turmeric powder and salt. not too much of turmeric powder though. just enough for the fragrant and color.
2, Heat oil in wok and fry the fish until brownish
3, Drain and serve.
tenggiri is very common in any malaysian market. (fish market not KLSE)haha. the ingredients are three liners. and the methods too!
ingredients:
3 pieces of tenggiri
2 teaspoon of turmeric powder
1 teaspoon of salt
1, Rub the slices of fish with turmeric powder and salt. not too much of turmeric powder though. just enough for the fragrant and color.
2, Heat oil in wok and fry the fish until brownish
3, Drain and serve.
Friday, September 07, 2007
5 easy steps to stir frying
Stir fry method of cooking is very healthy. It uses less oil and leaves the food crisp and not overly cooked, and thus not stripping out all the nutrients and vitamins from raw food especially vegetables. Stir frying only takes a matter of minutes if you follow these few easy steps.
1. Well equipped
Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.
2. Prepare your ingredients
All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.
3. Seasoning a must.
Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.
4. Meat first, vegetables second
For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.
5. Sauce and seasoning
Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it’s just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.
1. Well equipped
Firstly, a wok is a must, not pan, a big round wok. A round-based one works well using gas burner while a flat based one works well on electric stoves. A good wok is heavy usually made of cast iron or carbonated steel, easily available is departmental store and Asian hardware shops. Teflon based just doesn’t give you the same rich flavor. When first purchased, the iron wok must be seasoned, heat the wok until smoke start rises from the wok, and then pour in a table spoon of peanut oil. Wipe the oil around the wok surface and throw away excessive oil. This way, all dirt will be removed from the wok surface. Secondly, a ladle is a must. Choose one with strong handle.
2. Prepare your ingredients
All raw meat and vegetable must be cut uniformly in thickness and size in advance. This is to ensure the food is evenly cooked. Once the wok is heated, there is not enough time to cut anymore. Rice and noodles need to be pre-cook, rice to be steamed while noodles to be boiled to soft.
3. Seasoning a must.
Before cooking the main ingredients, Asian usually put in chopped garlic or shallots to enhance the taste of stir fry dishes. When the wok is heated, oil is put in, then garlic or shallots are put in to fry until golden brown. Only then the main ingredients are put in.
4. Meat first, vegetables second
For stir frying, this is can be considered the golden rule. Always cook meat first, vegetables second. Meat is harder to cook compared to vegetables. If both are cook together, the vegetables tend to overcook. Meat or seafood must be marinated with a pinch of salt first. Always toss the ingredients for even cooking. When stir frying rice or noodles, the goldren rule still applies, always meat first.
5. Sauce and seasoning
Lastly, add sauce to your stir fry dish. Sauces, such as oyster sauce, or sweet and sour, thin and thick black soy sauce are added into the wok to complete the stir fry dish. Oyster sauce, thin and soya sauce is the most common, packaged in bottles and easily bought from the supermarket shelves. Sweet and sour is popular unique but it’s just simply tomato sauce and sugar. Simply put in the sauce after the meat and vegetables are cook in the wok, sauté for a while, and the dish is ready to serve.
chicken satay
My mum gave me some chicken breast meat when i went home last weekend, so i will use it make chicken satay. not the bbq kind but the stir fry kind. thsi way i wont burn the house down but yet i get the same taste of grilled chicken satay.
Ingredients
400g chicken breast fillet
Marinade for chicken:
2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp honey
some turmeric powder
1. Cut chicken into small cubes
2. Mix all marinade ingredients in a bowl. Place chicken cubes in the marinade and stir well so that the cubes are well-coated. Keep in the fridge for overnight.
3. Heat wok, add some oil. Stir fry the meat. remove when golden brown.
such an easy way to make this popular malaysian dish. no grilling is required. it has some sweet taste because of the honey and very heavy turmeric taste and fragrant. serve with warm rice or as appetizer.
Ingredients
400g chicken breast fillet
Marinade for chicken:
2 cloves garlic, pounded finely
1 tbsp light soy sauce
1 tbsp honey
some turmeric powder
1. Cut chicken into small cubes
2. Mix all marinade ingredients in a bowl. Place chicken cubes in the marinade and stir well so that the cubes are well-coated. Keep in the fridge for overnight.
3. Heat wok, add some oil. Stir fry the meat. remove when golden brown.
such an easy way to make this popular malaysian dish. no grilling is required. it has some sweet taste because of the honey and very heavy turmeric taste and fragrant. serve with warm rice or as appetizer.
Monday, September 03, 2007
kangkung fried belacan
kangkung (water spinach or water convolulus) is cheap and aplenty in malaysia. in some chinese temple, for example the kek lok si temple in penang, kangkung is used to feed tortoise. when you see kangkung you tend to think of the tortoise. ask any malaysian! no joke!
but there is no denial that when kangkung is fried with belacan and chili, it's a real treat to the appetite. it originated as a malay dish but now anyone in malaysia know how to prepare this dish. usually serve with warm rice.
ingredients
100gm dried prawns, soaked and pounded
300gm kangkung (can be replaced by any green leafy vege of your choice)
3 shallots
2 cloves of garlic
one small piece of belacan
2 red chilies
1. pound the dried prawns, shallots, garlic red chilies and belacan.
2. heat the wok with some oil, and placed pounded material insider. fry until fragrant.
3. put in kangkong and stir fry until cook. add some water and salt to taste.
4. ready to serve
this recipe is good for both lunch and dinner. sometime malaysian stalls serve this as breakfast with nasi lemak.
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