RENDANG KAMBING RECIPE
You'll need
5kg lamb shoulder, trim excess fat and cut into cubes
750ml coconut milk
50g dried chilli
300g kerisik
35g palm sugar
25g sugar
30g salt
25g kaffir lime leaves
2 pcs turmeric leaves
25g kurma powder
Blend together:
250 g shallot
250g red onion
75g garlic
50g ginger
50g galangal
50g turmeric
150g lemongrass
25g candle nut
Method
1. In a wok, boil coconut milk and blended dried chilli until cooked.
2. Add blended ingredients, cooked for half an hour, until fragrant.
3. Add in kurma powder and lamb shoulder. Cook until lamb is tender.
4. Add kerisik, palm sugar, sugar and salt. Cook till gravy thickens.
5. Add in julienne kaffir lime leaves and turmeric leaves and cook for another 10 minutes.
Yield: 10 portions
Showing posts with label Malaysian Recipes. Show all posts
Showing posts with label Malaysian Recipes. Show all posts
Seafood Asam Pedas (Spicy Tamarind Seafood) Recipe
This recipe is a Malaysian cuisine famous among Malay.
Seafood Asam Pedas Recipe
INGREDIENTS
50g shallots
20g garlic
30g ginger
30g dry cilli
10g shrimp paste
20g fresh turmeric
5g fenugreek
40g ginger flower/ torch ginger (bunga kantan)
15g daun kesum (Vietnamese mint leaves)
800g mixed seafood (fish, crabs, mussels)
20g salt
10g fish stock
30ml tamarind juice
100g lady´s fingers
METHOD
1.Saute shallots, garlic, ginger, dry chillies, shrimp paste and fresh turmeric until brown
2.Add fenugreek, bunga kantan and daun kesum, and simmer for five minutes
3.Then add the seafood, fish stock, tamarind juice, salt and lady´s fingers, and
simmer for another 15 minutes at 80C-86C or until seafood is cooked
4.Season with salt and sugar to taste and garnish with tomato wedges before serving
Enjoy cooking and eating!
Seafood Asam Pedas Recipe
INGREDIENTS
50g shallots
20g garlic
30g ginger
30g dry cilli
10g shrimp paste
20g fresh turmeric
5g fenugreek
40g ginger flower/ torch ginger (bunga kantan)
15g daun kesum (Vietnamese mint leaves)
800g mixed seafood (fish, crabs, mussels)
20g salt
10g fish stock
30ml tamarind juice
100g lady´s fingers
METHOD
1.Saute shallots, garlic, ginger, dry chillies, shrimp paste and fresh turmeric until brown
2.Add fenugreek, bunga kantan and daun kesum, and simmer for five minutes
3.Then add the seafood, fish stock, tamarind juice, salt and lady´s fingers, and
simmer for another 15 minutes at 80C-86C or until seafood is cooked
4.Season with salt and sugar to taste and garnish with tomato wedges before serving
Enjoy cooking and eating!
(Recipe) Stir-fried Ikan Bilis With Fermented Soya Bean in Sweet Dark Soya Sauce
This recipe is a Malay dish from Malaysia.
(Recipe) Stir-fried Ikan Bilis With Fermented Soya Bean in Sweet Dark Soya Sauce
You’ll need:
300g ikan bilis
3pcs tempe, sliced
50g soohoon or glass noodles, soaked in hot water and drained
3 cloves garlic, sliced
3 shallots, sliced
2 red chilies, sliced
2 tbsp of sweet dark soya sauce
3 tsp oil
Salt and sugar to taste
Method
1. Soak the ikan bilis in water and clean. Leave it to dry.
2. Once dry, pan fry till fragrant and set aside.
3. Pan fry the tempe with 2 teaspoons oil till crisp and set aside.
4. Stir fry garlic and shallot with 1 teaspoon oil till fragrant.
5. Add the soohoon, red chilies and dark soya sauce. Stir fry for 2-3 minutes.
6. Add salt and sugar to taste.
7. Before transferring the noodle to the serving plate, fold in the ikan bilis and tempe.
8. Serve warm.
(Recipe) Stir-fried Ikan Bilis With Fermented Soya Bean in Sweet Dark Soya Sauce
You’ll need:
300g ikan bilis
3pcs tempe, sliced
50g soohoon or glass noodles, soaked in hot water and drained
3 cloves garlic, sliced
3 shallots, sliced
2 red chilies, sliced
2 tbsp of sweet dark soya sauce
3 tsp oil
Salt and sugar to taste
Method
1. Soak the ikan bilis in water and clean. Leave it to dry.
2. Once dry, pan fry till fragrant and set aside.
3. Pan fry the tempe with 2 teaspoons oil till crisp and set aside.
4. Stir fry garlic and shallot with 1 teaspoon oil till fragrant.
5. Add the soohoon, red chilies and dark soya sauce. Stir fry for 2-3 minutes.
6. Add salt and sugar to taste.
7. Before transferring the noodle to the serving plate, fold in the ikan bilis and tempe.
8. Serve warm.
Sambal Udang Petai Recipe
Sambal Udang Petai Recipe
Ingredients:
1 bowl of petai
15 shell-less prawns
1 tbsp minced garlic
2 tbsp minced shallot
3-4 tbsp plum source
1 tbsp dried chilli paste
1/2 tbsp sugar
cooking oil
salt
Methods
1. Marinate prawns with salt.
2. Stir fried garlic and then follows by shallot.
3. Add in chilli paste and stir fried for a while.
4. Add petai to the wok and stir fried with 1 & 2.
5. Add plum source and sugar befor petai is cooked.
6. Lastly, add in marinated prawns and stir fried with other ingredients.
Ingredients:
1 bowl of petai
15 shell-less prawns
1 tbsp minced garlic
2 tbsp minced shallot
3-4 tbsp plum source
1 tbsp dried chilli paste
1/2 tbsp sugar
cooking oil
salt
Methods
1. Marinate prawns with salt.
2. Stir fried garlic and then follows by shallot.
3. Add in chilli paste and stir fried for a while.
4. Add petai to the wok and stir fried with 1 & 2.
5. Add plum source and sugar befor petai is cooked.
6. Lastly, add in marinated prawns and stir fried with other ingredients.
Chicken / Meat Rendang Kurma Recipes
Chicken/Meat Rendang Kurma is a traditional Malaysian recipe for a classic coconut milk based curry of chicken breasts with chillies and spices. The dish is yummy and delicious and eaten with rice.
Chicken / Meat Rendang Kurma Recipes
Ingredients:
1 packet of Rendang Powder
4 slice of onions
3 cm of galagal
2 sticks of lemon grass
Meat or chicken (1 kg)
Coconut milk paste (from 2 coconuts)
3 pieces of turmeric leaves
Salt
Cooking oil
Cooking Instructions
1. Heat up the cooking oil
2. Fry 4 slice of onion, 3 cm of galangal and 2 sticks of lemon gras which have been pounded.
3. Add Rendang Powder
4. Cook with medium heat
5. Add meat or chicken (1 kg)
6. Add coconut milk paste (from 2 coconuts)
7. When it is almost dry, add 3 pieces of tumeric leaves which have been sliced
8. Add salt to taste
9. Serve when cooked
Chicken / Meat Rendang Kurma Recipes
Ingredients:
1 packet of Rendang Powder
4 slice of onions
3 cm of galagal
2 sticks of lemon grass
Meat or chicken (1 kg)
Coconut milk paste (from 2 coconuts)
3 pieces of turmeric leaves
Salt
Cooking oil
Cooking Instructions
1. Heat up the cooking oil
2. Fry 4 slice of onion, 3 cm of galangal and 2 sticks of lemon gras which have been pounded.
3. Add Rendang Powder
4. Cook with medium heat
5. Add meat or chicken (1 kg)
6. Add coconut milk paste (from 2 coconuts)
7. When it is almost dry, add 3 pieces of tumeric leaves which have been sliced
8. Add salt to taste
9. Serve when cooked
Daging Kerutuk Kering Recipes
Daging Kerutuk Kering is a Terengganu traditional dish.
Daging Kerutuk Kering Recipes
Ingredients
1 kg beef..cut across the grain into thin slices
8 tbsp oil
1 onion sliced
1/2 inch cinnamon stick
2 cardamons
3 cloves
Ground ingredients
12 shallots
4 cloves garlic
1 in turmeric root
1/2 in ginger
2 packets Kerutuk ground spices ..can be bought at hypermarket
3 cups coconut milk
2 pieces dried tamarind skin/ 1 cup tamarind juice
Gula melaka or in Teregganu called nisan / palm sugar
4 tbsp kerisik
2 tsp salt
Methods
Heat oil in a kuali and fry onions and spices till fragrant.
Put in ground ingredients and fry over moderate heat till fragrant and oil separates.
Add beef and continue frying, then pour in coconut milk.
Add tamarind rind or juice, sugar/palm sugar and simmer over low heat for 40 minutes.
Stirring frequently, until meat is tender and gravy thick.
Put in kerisik n salt and fry till little gravy remains.
Daging Kerutuk Kering Recipes
Ingredients
1 kg beef..cut across the grain into thin slices
8 tbsp oil
1 onion sliced
1/2 inch cinnamon stick
2 cardamons
3 cloves
Ground ingredients
12 shallots
4 cloves garlic
1 in turmeric root
1/2 in ginger
2 packets Kerutuk ground spices ..can be bought at hypermarket
3 cups coconut milk
2 pieces dried tamarind skin/ 1 cup tamarind juice
Gula melaka or in Teregganu called nisan / palm sugar
4 tbsp kerisik
2 tsp salt
Methods
Heat oil in a kuali and fry onions and spices till fragrant.
Put in ground ingredients and fry over moderate heat till fragrant and oil separates.
Add beef and continue frying, then pour in coconut milk.
Add tamarind rind or juice, sugar/palm sugar and simmer over low heat for 40 minutes.
Stirring frequently, until meat is tender and gravy thick.
Put in kerisik n salt and fry till little gravy remains.
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