Monday, April 18, 2005

Nasi Kunyit Regular & quick version & Simple Rendang

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Bahan

400g glutinous rice
3 pieces dried tamarind skin (asam gelugor)
1 tsp turmeric powder
1/2 salt
500ml coconut water (get it from the coconut seller when he breaks up the coconut)
1/2 tsp white peppercorns
2 pandan leaves, knotted
100ml thick coconut milk
Salt to taste

Method

Wash and soak rice in water (just enough to cover the rice) mixed with turmeric powder and salt for four to five hours. Drain well then soak the rice in coconut water for one to two more hours. (This gives the glutinous rice a more subtle taste.)Drain well the soaked rice then place in a steamer with peppercorns and pandan leaves and steam for 15 minutes.Remove the steamer and add 1/3 of the thick coconut milk to the rice. Mix well then steam for 15 minutes. Fluff up the rice then add another 1/3 of thick coconut milk; steam for 15 minutes again. Remove from heat and fluff up rice.Add salt to the last 1/3 portion of the coconut milk. Stir well to mix then add to the rice. Steam for five minutes then remove rice from steamer and set aside to cool before serving with curry chicken.



And Quick Nasi Kunyit Version

Nasi kunyit and rendang are traditional festive dishes which are fairly labour-intensive. (The glutinous rice needs overnight soaking in turmeric extract before being steamed, the rendang must simmer gently for an hour or two.) For impatient cooks with little time, I’ve developed a couple of easy shortcuts which I think, produce results nearly as good as the original version. - by Rohani Jelani

500 g glutinous rice
620 ml coconut milk (diluted from ½ coconut)
1 ½ level tsp ground turmeric
1 ½ level tsp salt
3 pandan leaves, tied into a knot
Banana leaves for wrapping

1. Wash rice until water runs clear. Drain and pour in the coconut milk. Add turmeric, salt and pandan leaves.

2. Cook in the rice cooker.

3. Cut banana leaves into squares 16 cm by 13 cm. Wipe leaves with a damp paper napkin. Allow rice to cool slightly. Place 2 tablespoons of rice in the centre of each banana leaf (on the non-glossy side) and wrap “nasi lemak” style, exposing a little of the rice in the centre.

4. Present the rice packets on a platter or tray, serving the rendang in a bowl in the centre. If liked, garnish with a few orchid blooms or ginger flowers.




Simple Rendang

6 fresh red chillies
10 bird chillies (add only if you prefer a hotter rendang)
10 shallots, peeled
5 cloves garlic
2 cm piece ginger
2 stalks lemon grass
1 level tsp ground turmeric
3 tbsp oil
Thick coconut milk from 1 coconut
1 kg chicken, skinned and cut into 4 cm pieces
1 – 2 tsp salt (to taste)
1 tbsp sugar
2 –3 kaffir lime leaves, torn up
½ turmeric leaf, torn up
½ tbsp lime juice

1. Thickly slice chillies, shallots, garlic, ginger and lemon grass. Grind to a fine paste in electric blender/food processor with just enough water for blades to work. Stir in the ground turmeric.

2. Heat oil in a roomy wok and add ground ingredients. Cook over low heat until liquid is reduced and oil begins to separate. Pour in the coconut milk and continue cooking over medium heat until mixture is thick.

3. Add chicken, salt and sugar. Cook over medium heat, stirring occasionally until gravy is thick – about 20 minutes. Add the kaffir lime and turmeric leaves and continue cooking to desired consistency, stirring now and then to prevent the base from burning. Cook for 20 – 30 minutes, depending on how “dry” you like your rendang (some people prefer a thick sauce, others like it cooked until the mixture is dark brown – it’s a matter of personal taste).

4. Stir in lime juice,and taste. Adjust seasonings if necessary and take pan off the heat.

Ruj: Kuali




Sup Ekor cara Chef Wan

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Bahan-bahan:

125 ml @ 1/2 cwn. minyak sayuran
500g ekor lembu, dibersihkan dan dipotong-potong
2 sudu besar ketumbar serbuk
1 sudu besar jintan putih/halus serbuk
1 sudu besar jintan manis/kasar serbuk
1.5 sudu besar tomato puri
1.5 liter @ 6 cwn. air
1 batang lobak merah, dikupas dan didadu
1 biji ubi kentang, dikupas dan didadu
2 batang saderi, didadu
garam
lada hitam yg. baru dikisar
daun ketumbar, dhiris-hiris
bawang goreng

Rempah Tumis

4 bj. buah pelaga
1 cm kulit kayu manis
6 kuntum bunga cengkih
2 kuntum bunga lawang

Dikisar Halus-halus


10 ulas bawang merah, dikupas
4 ulas bawang putih, dikupas
2 batang serai, dihiris halus-halus
1cm halia, dikupas

Cara:

1. Panaskan minyak sayuran di dalam periuk. Tumis ekor lembu sehingga perang sedikit. Angkat dan toskan.

2. Di dalam minyak yg. sama, masukkan rempah tumis dan bahan kisar dan goreng sehingga naik baunya.

3. Tambah ketumbar, jintah putih/halus, dan juga jintan manis/kasar serbuk dan kacau di atas api kecil selama 3-4 minit sehingga wangi. Campur tomato puri.

4. Masukkan ekor lembu, tambah air dan renihkan.

5. Tambah lobak merah, ubi kentang dan saderi. Renihkan selama 1 jam 45 minit sehingga ekor lembu empuk. Perasakan dengan garam dan lada hitam.

6. Hias dgn. daun ketumbar dan bwg. goreng sejurus sebelum menghidang.

Nota: Untuk menjimatkan masa, anda boleh masak sup ini dalam masa 25 minit dgn. menggunakan periuk tekanan. Tetapi airnya hendaklah dikurang menjadi 1 liter atau 4 cawan sahaja.

Daging Sos Tiram Bercili Besar

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A.
400 gm. daging filet, dipotong 1 cm tebal
2 camca besar Sos Tiram
2 camca teh gula atau secukup rasa
3 camca teh tepung jagung
¾ camca teh Kicap Pekat
¼ camca teh serbuk lada sulah atau secukup rasa

3 camca besar minyak masak
10 cm. kepingan halia muda, dihiris halus
4 ulas cincangan bawang putih
1 biji kecil lada besar merah, dipotong berbaji
1 biji kecil lada besar hijau, dipotong berbaji
100 ml. air
½-1 Kiub Pati Lembu

Cara-cara:

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Masukkan air dan Pati Lembu. Masak hingga mendidih dan lada besar masak. Ketepikan dari api. Hidangkan panas bersama nasi.


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Dalam kuali, panaskan minyak dan tumis halia serta bawang putih hingga kekuningan. Masukkan daging dan goreng di atas api yang besar selama 2 minit; masukkan lada besar dan goreng selama 1 minit.

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Dalam mangkuk, campur bahan A dan gaul rata. Perap daging selama 10 minit atau lebih lama lagi.

Ayam Percik Terengganu

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Bahan-bahan:


A
15 biji cili kering, direndam
10 ulas bawang merah
3 ulas bawang putih
3 cm halia
3 batang serai
2 cm kunyit hidup

B
250 ml santan pekat
2 camca besar gula secukup rasa
1 camca besar tepung beras
2 Kiub Pati Ayam

1 kg ayam, dipotong ke 4 kepingan dan dihiris

Cara:

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Campur ramuan A dan kisar hingga lumat. Dalam periuk, campur ramuan A dan B. Masak di atas api yang sederhana hingga kuah hampir pekat.Ketepikan dari api.

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Sapu kepingan ayam dengan kuah rempah dan panggang atas dawai memanggang hingga kekuningan.Kemudian terbalikkan di sebelahnya, sapu lagi dengan kuah dan panggang hingga masak.Ulang proses ini dengan kepingan seterusnya.