Kerutup Daging Terengganu

Ingredients:

125 ml / 4 fl oz / ½ Cup of Vegetable Oil
2 Onions, peeled and sliced
3 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 kg / 2 pounds 3 ounces of lean Beef (Topside finely sliced)
750 ml / 1 1/5 pints / 3 cups Coconut Cream (Santan Pekat)
750 ml 1/ 1/5 pints / 3 cups water
2 Tbsp Tamarind Pulp(Indian Dates or Assam Fruit)
55 g / 2 oz / ½ cup roasted, pounded desiccated Coconut (Kerisik)
1 Tbsp / ½ fl oz sugar
Salt to taste

Whole Spices Ingredients:

2 Star Anise
3 Cardamom pods
3 Cloves
1 Cinnamon Stick

Paste Ingredients (to be Finely Grounded):

20-30 dried Chilies, seeded, soaked in water, and drained
200 g / 7 oz of Onions, peeled
4 Garlic cloves, peeled
2 cm / 1 inch fresh Ginger, peeled
2 Tbsp / 1 oz
Coriander Powder (Serbuk Ketumbar)
1 tsp Fennel Powder
1 tsp Cumin Powder
15-20 pieces Black Peppercorns
2 cm / 1 inch fresh Ginger, sliced
A pinch Nutmeg
1 cup water

Heat the oil and sauté the Onions and the whole Spices till fragrant and golden. Add the Paste and fry till the oil begins to rise to the surface.

Add in the Beef, Screw Pine Leaves (Daun Pandan), Coconut Cream, Tamarind Pulp, water, salt and sugar. Simmer ingredients till Beef cooks through and the gravy thickens.

Add on roasted, pounded desiccated Coconut (Kerisik), turn off the fire, stir well and serve.

ayam Masak Merah

ngredients:

6 Tbsp / 3 fl oz Vegetable Oil
2 Cinnamon Bark (Kulit Kayu Manis)
4 pieces Cloves
4 pieces Cardamoms
125 ml / 4 fl oz water
1 kg / 2 pounds / 3 oz Chicken, cut into 12 pieces
125 g / 4 fl oz Raisins, finely chopped
250 ml / 8 fl oz Tomato Ketchup (Tomato Sauce)
3 Tbsp / 1 ½ fl oz Honey
3 Lemongrass (Serai), slightly bruised
1cm / ½ Galangal (Lengkuas or Blue Ginger), crushed
2 tsp toasted Sesame Seeds
2 Screw Pine Leaves (Daun Pandan), shredded and knotted
1 sprig Mint Leaves (Daun Pudina), roughly crushed
1 Lime (Limau Nipis)
Salt to taste

Paste Ingredients: - to be finely grounded

10 Shallots (Red Onion), peeled
2 Garlic cloves, peeled
2 cm / 1inch Ginger, peeled
1 Lemongrass (Serai)
15 pieces dried Chilies (Cili Kering) - softened in hot water, drain

Method:
Marinade Chicken with a pinch of salt, and Turmeric Powder. Deep fry Chicken together with 1 Lemongrass (Serai), 1 Screw Pine Leaves (Daun Pandan), and 1 Cinnamon Bark (Kulit Kayu Manis). Drain and set aside.

Heat Oil in a wok; add in remainong Cinnamon Bark, Cloves and Cardamoms. Stir-fry until fragrant.

Add in Galangal, Raisins, Tomato Sauce and Honey. Then, add in the Chicken and salt. Simmer for 2-3 minutes.

Lastly add in crushed Mint Leaves, Lime Juice and toasted Sesame Seeds.

Dish onto a serving plate. Sprinkle toasted Sesame Seeds for garnish.

Rendang Ayam

Ingredients:

1½ kg / 3 Pounds 4 ½ oz Chicken, cut into 12 pieces
50 ml / 1 ½ fl oz Coconut Milk (Santan Cair)
250 g / 9 oz roasted, pounded desiccated Coconut (Kerisik)
3 Kaffir Lime Leaves (Makrut, Daun Limau Purut)
2 Turmeric Leaves (Daun Kunyit), sliced into thin narrow strips
Salt and sugar to taste

Paste Ingredients: - to be finely grounded

10 Red Chilies, remove seeds
15 dried Chilies(Cili Kering) - softened in hot water, drain
15 Shallots (Red Onion), peeled
3 Garlic cloves peeled
8 Candlenuts (Buah Keras, Kemiri)
8 Lemongrass (Serai), sliced
2 cm / 1 inch Ginger, peeled
3 cm / 1 ½ inch fresh Turmeric (Kunyit), peeled
3 Kaffir Lime Leaves (Makrut, Daun Limau Purut)
10 Bird's Eye Chilies (Cili Padi) – optional

Method:

In a wok, add in Oil and stir-fry Paste. Simmer for 2-3 minutes. Cover wok to avoid splatters.

Add in Chicken, Coconut Milk, and Tumeric Leaves, mix well with Gravy.

Boil for 45 minutes, or till Chicken becomes tender and the Gravy thickens. Wait till Oil surfaces.

Add in the roasted, pounded desiccated Coconut (Kerisik) and Kaffir Lime Leaves. Add salt and sugar to taste.

Simmer till gravy thickens. Dish and garnish with finely sliced Turmeric Leaves.

Ayam Panggang

Ingredients:

4 Tbsp / 2 fl oz, Palm or Vegetable Oil
1.5 kg / 3lb 4 ½ oz Chicken, cleaned and halved lengthwise
2 litres / 64 fl oz / 8 cups Coconut Cream (Santan Pekat)
3 Screw Pine Leaves (Daun Pandan), shredded and tied in a knot
2 Lemongrass (Serai), bruised
2 Tbsp / 1 fl oz Honey
500 g / 1 pound Pineapple, peeled, cored and cut into cubes
6 Tbsp / 3 fl oz roasted, pounded desiccated Coconut (Kerisik)
1 Calamansi Lime (Limau Kalamansi, Limau Kasturi), squeezed for juice
Salt to taste
Sugar to taste

Spice Paste Ingredients: - to be finely grounded

8 Red Chilies, deseeded if desired and sliced
6 Bird's Eye Chilies (Cili Padi), deseeded if desired and sliced
6 Candlenuts (Buah Keras, Kemiri) or Macadamia Nuts
10 Shallots (Red Onion), peeled
7 Kaffir Lime Leaves (Makrut, Daun Limau Purut), center stem removed
1 cm Galangal (Lengkuas, Blue Ginger), thinly sliced
1 Lemongrass (Serai), sliced thinly
3 Garlic cloves, peeled
1 cm / ½ inch Shallots (Red Onion), knobbed & peeled
1 cm / ½ inch Turmeric (Kunyit), knobbed & peeled
Water to blend

Method:

Heat oil in a large pot and fry bruised Lemongrass and Screw Pine Leaves (Daun Pandan) over medium-low heat until fragrant.

Add in the Spice Paste, mix well, and cook for another 10-15 minutes, or till water evaporate.

Add in Chicken halves, increase heat to medium, and stir until well coated. Cook Chicken, stirring and turning occasionally for about 10 minutes.

Add in Pineapple cubes, Coconut Cream and salt. Bring to a simmer, and then reduce heat to low and cook slowly for 20 minutes or until gravy thickens, stir frequently.

Add in Lime Juice, Honey, and roasted, pounded desiccated Coconut (Kerisik). Simmer (stir occasionally) for a further 10 minutes, and then season dish with salt and sugar. Turn off heat.

Remove Chicken from gravy and grill (broil) over hot charcoal for 10 minutes. Basting with gravy, chicken would be turned from time to time. Alternatively, use oven-grill for similar effect.

Put Grilled Chicken on serving plate and spoon gravy over it or onto the side. Garnish and serve as desired.

Laksa Johor

Ingredients A:

125 ml / 4 fl oz Vegetable Oil
2 litres / 64 fl oz Coconut Milk (Santan Cair)
500 g / 1 pound 1 ½ oz fresh Prawns
300 g / 10 oz Indian Mackerel (Ikan Kembung), boiled and flaked
1 kg / 2 pounds, 3 oz Wolf Herring (Ikan Parang), grilled or boiled and flaked
100 g / 3 ½ oz Salted Fish (Ikan Masin)
2 small packets Meat Curry Powder – mixed with water to a paste
1 cup roasted, pounded desiccated Coconut (Kerisik)
1 cup Tamarind Juice (Assam Juice) - mix Tamarind Pulp with hot water, strain
15 Laksa Leaves or Vietnamese Mint (Daun Kesum), finely chopped
5 Mint Leaves (Daun Pudina), finely chopped
Salt and sugar to taste

Laksa Paste Ingredients:

3 cm / 1 ½ inch Galangal (Lengkuas or Blue Ginger), peeled
2 cm / 1 inch fresh Ginger, peeled
8 Lemongrass (Serai), sliced
5 Garlic cloves
½ cup / 4 fl oz dried Shrimps (Hebi, Udang Kering), soaked in cold water and drained
3 cm / 1 ½ fresh Turmeric (Kunyit), peeled
30 dried Chilies, soaked in boiling water and well drained
125 ml / 4 fl oz roasted Shrimp Paste (Belacan)
25 Shallots (Red Onion), peeled
1 cup water

Ingredients B (optional):

2 packets Spaghetti, boiled until cooked
2 Cucumbers, peeled, discard seeds and slice into thin narrow strips
250 g / 9 oz Bean Sprout (Tauge)
200 g / 7 oz Long Beans or Snake Beans (Kacang Panjang), sliced thinly
15 Basil Leaves, finely chopped
10 Calamansi Lime (Limau Kalamansi, Limau Kasturi), halved
1 Tbsp pounded Chili and roasted Shrimp Paste (Sambal Belacan)

Method:

Heat Vegetable oil in a heavy pot. Add in the Laksa Paste and render the Paste slowly. Fry till fragrant.

Add in Meat Curry Powder (mixed with water), and cook over moderate heat until fragrant and oil begins to appear on the surface.

Add in all the flaked Fish, dried Fish, Prawns, Coconut Milk and Seafood Stock. Add in fresh herbs (chopped), Tamarind Juice and roasted, pounded desiccated Coconut (Kerisik). Add in salt and sugar to taste.

Simmer over low heat for 20 minutes until gravy thicken, then serve the Laksa gravy together with Ingredients B.


Note:
Seafood Stock: Prawn heads / Fish bones (optional onion, Dried Shrimps, Lemongrass (Serai) and fresh herbs) fried till fragrant, add in water and bring to boil. Blend all ingredients well and strain.

From Best Wan!

Mee Rebuss

Ingredients:

125 ml / 4 fl oz Vegetable Oil
15 Shallots (Red Onions), finely pounded
2 cm / 1 inch fresh Ginger,
6 Garlic cloves, finely pounded
5 small packets Meat Curry Powder
1 kg / 2 pounds 3 oz Beef, cubed, include bones and fatty meat
4 Tbsp / 2 fl oz fermented Soy Bean Paste (Taucu or Tao-cheo)
4 ripe Tomatoes, roughly chopped
4 ripe Tomatoes, cubed
4 cm / 2 inches Galangal (Lengkuas or Blue Ginger), lightly bruised
2 kg / 4 pounds 6 oz Sweet Potatoes, boiled until soft and mashed until smooth
2 kg / 4 pounds 6 oz Potatoes, boiled until soft and mashed until smooth
2 cups / 9 oz roasted Pounded Peanut
Water (as much as is required to make the gravy)

Garnishing Ingredients:

3 Kg / 6 Pounds 9 oz Yellow Egg Noodles (Hokkien Noodles, Mee Kuning)
250 g Bean Sprout (Tauge), blanched
4 blocks Bean Curd (Tofu, Tauhu), fried and cut into small cubes
4 hard-boiled Eggs - halved
6 Coriander (Cilantro, Chinese Parsley or Ketumbar), finely chopped
6 Spring Onion (Scallions), finely chopped
1 cup / 4 ½ oz crisp-fried Shallots (Bawang Goreng)
10 Calamansi Lime (Limau Kasturi)
6 Chilies, sliced thinly

Paste Ingredients: to be finely ground

15 Shallots (Red Onion), finely pounded
6 Garlic cloves, finely pounded
2 cm / 1 inch fresh Ginger
Water

Method:

Heat Vegetable Oil in a pot and stir fry the Paste, till light brown.

Add in Meat Curry Powder Paste, mix well, and then add in the Beef. Render all ingredients in pot well. Add in fermented Soy Bean Paste (Taucu or Tao-cheo), and sauté the Beef until the oil begins to surface.

Add in water, Cubed Tomatoes, Galangal, Mashed Potatoes, and Mashed Sweet Potatoes. Stir until the Mashed Potatoes and Mashed Sweet Potatoes dissolve into soup.

Add in Celery, Toasted Pounded Peanuts, and Tomato. Stir evenly and let simmer for approximately 20 minutes until the gravy thickens and meat becomes tender.


Note:
If gravy is not thickening, add in some cornstarch to thicken it. Mix a tablespoon or two of cornstarch and mix them thoroughly with some water, and pour into the gravy. Serve gravy with the Garnishing Ingredients.

From Best Wan!

Chicken Korma (Ayam Masak Korma)

Ingredients:

6 Tbsp / 1 ½ oz Ghee (Minyak Sapi)
2 Onions, peeled and finely sliced
10 Shallots (Red Onions), peeled and finely sliced
12 large Green Chilies, de-seeded and cut in halves (optional)
1 Limes (Limau Nipis) – halved
1 Lemongrass (Serai)– halved and bruised
10 Cherry Tomatoes - halved
4 cm / 2 inch Cinnamon Bark (Kulit Kayu Manis)
3 Star Anise
4 Cardamom Pods
5 Cloves
3 Tbsp of Kurma or Korma Powder
1 kg / 2 pounds / 3 oz Chicken
1 litre / 32 fl oz Coconut Milk (Santan Cair)
1 cup water
4 Potatoes, quartered
150 ml / 5 fl oz Natural Yoghurt
6 Tbsp / 1 ½ oz Almond, finely grounded
4 Tbsp / 1 fl oz Crisp-fried Shallots (Bawang Goreng)
Handful of Coriander (Cilantro, Chinese Parsley or Ketumbar) - finely sliced
Handful of Mint Leaves (Daun Pudina) - finely sliced
Salt, pepper and sugar to taste

Paste Ingredients A (to be finely grounded):
15 Shallot (Red Onion), peeled
3 Garlic cloves, peeled
2 cm / 1 inch of Ginger, peeled
1 Onion

Paste Ingredients B (to be finely grounded):

1 bunch Parsley
5 Coriander Roots – cleaned, save leaves for garnish
10 sprigs Mint Leaves (Daun Pudina) - save half for garnish
4 Green Chilies, seeds removed
1 cup of water

Method:
Melt Ghee in a pot and fry 1 Onion together with the fresh Shallots. Add in spices: Cinnamon, Star Anise, Cardamom, Cloves, and Lemongrass. Fry till fragrant and golden.

Add in Paste (A), Stir-fry for 5 minutes. Then, add in Korma powder and Paste (B). Stir well and fry for approximately 20 minutes over moderate heat till excess oil begins to appear on the surface.

Wait for a few minutes until most of the water has been evaporated. Add in Chicken pieces and continue cooking over moderate heat for 5 minutes.

Add in Coconut Milk, water, Potatoes, grounded Almonds and 4 Green Chilies. Also add in salt, pepper and sugar to taste. Stir well and simmer gently over a low fire till gravy thickens and Chicken becomes tender (approximately 35 minutes).

Just prior to serving, add in Yoghurt, a squeeze of fresh Lime Juice, Cherry Tomatoes, Mint and Coriander leaves, Fried Shallots and the remaining Green Chilies. Fold them together and simmer for another half a minute.

Dish onto a serving plate. Garnish with crisp-fried Shallots (to taste). Serve with rice or Nasi Biryani.


Note:
Beef and Mutton can be substituted for Chicken

Copy from Best Wan!

Iffah setahun berlalu...

Lama tak tulis pasal Iffah. Sekarang Iffah dah setahun. Dah pandai jalan. Tapi cakap sepatah pun tak faham. Dia banyak main tapi kurang bercakap.

Nurul Iffah disahkan pembawa thalassemia. Setakat ni dia aktif, cuma kene buat follow up kt Hospital Seberang Jaya dan makan vitamin yg diberi.

Nurul Iffah masih lagi minum susu ibu. Alhamdulillah... walaupun susu ibu ada naik dan turunnya, ibu masih dapat bekalkan pada Iffah. Semoga ibu dapat beri Iffah susu untuk setahun lagi!

Burger Begedil

Bahan :

1 kg kentang
2 sudu rempah beryani
Daging cincang
Bawang goreng
Daun sup dihiris
Daun bawang dihiris
Garam secukup rasa

Bahan Untuk menggoreng.

3 biji telur
2 senduk tepung gandum

Cara membuatnya :

1. Goreng kentang
2. Lenyek2 kentang tersebut
3. Campur semua bahan2 yang selebihnya.
4. Bentuk bulat-bulat.
5. Celup dalam bahan utk menggoreng.
6. Goreng dan boleh makan bersama soto.