Posts Tagged With 'malaysian'

  • Nov
  • 19
  • 2011

curry laksa version 2

curry laksa

Yet another laksa post from me because I am a fanatic laksa fan. Here is the original post, I posted a few months ago when I first learnt how to make it from scratch-no bottle paste anymore yee-ha! This time, I made a few extra changes.

If you love cooking malaysian food, you most probably have all these ingredients sitting at home in your pantry/fridge. All you have to do is get the fresh stuff like boy choy, bean sprouts etc. The only downside is probably having to toast the belacan (shrimp) which is super smelly-makes-you-want-to-gag, but because I’m all-things-malaysian, I absolutely love the smell! Though, hubby’s orders: please toast them outside. And yes, please do. You do not want your house smelling like off shrimps 😉

 

RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken breast, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
2 sprig curry leaves
3 cups chicken stock
3/4 can coconut milk
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass, curry powder and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve:  Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.

 

 


  • Nov
  • 15
  • 2011

thai inspired pattaya (omelette) fried rice | nasi goreng pattaya

basil pattaya fried rice

Nasi goreng pattaya, or simply nasi pattaya, is a Malaysian dish made by covering or wrapping fried rice, in fried egg (omelette). It is often served with chili sauce, cucumber, and/or keropok. The name comes from Pattaya, Thailand.

Source: Wikipedia

basil pattaya fried rice

In Malaysia, nasi pattaya is just chicken fried rice wrapped in omelette. The flavours are basically the same as you would find in any nasi goreng. This dish was inspired by Secret Recipe (again! My last pasta dish was also inspired by SR) when they extended their menu and included a Thai Inspired Pattaya Fried Rice, it was so irrisistably good!  This is a thumbs up from the hubby!

basil pattaya fried rice

And because I am so in love with chilli, I made my own special batch (aside from my daughter and husband’s) for me to indulge in. If you love spicy food, it taste even better when its hot. You’ll be wiping your nose every second but its all worth it!  Can you spot out those little nasty buggers in there? Don’t bite it of you can’t handle it. Hubby accidentally did and in his words ‘ I felt like a knife was slicing through my throat’. Oops!

RECIPE FOR THAI INSPIRED PATTAYA FRIED RICE/NASI GORENG PATTAYA
Inspired by Secret Recipe

Serves: 4
Prep time: 15 mins
Cook time: 25 mins

Ingredients

3 cups cooked basmati rice (you can also use leftover rice)
16 prawns, shelled and deveined
1 chicken breast, cut into small bite size chunks
1 bulb garlic, sliced
Handful of basil leaves
1 chilli, cut
1 large carrot, diced
1 cup baby peas
1 large red capsicum
4 eggs, beaten (to make omelette)
1 tbsp dark soy sauce (for rice colouring)
2 tbsp oil
1 tbsp basil infused olive oil (optional)
1 tsp chilli oil (optional)
Salt and pepper to taste

Method

1. Heat oil in a wok and fry chicken pieces and prawns until cook. Remove and set aside.

2. Using the same oil, sautee the garlic until slightly brown then add the vegetables and chilli.

3. Add in the rice, dark soy sauce and basil infused olive oil and stir till evenly coated.

4. Season well with salt and pepper.

5. In a large pan, heat up a little oil and add the beaten egg (1 egg for 1 pan, covering the entire pan). Flip once and remove onto a plate. Do this for the remaining 3 eggs to make 4 serves of omelette.

6. Dish the rice from the wok into the middle of the omelette and cover the rice completely with egg. Drizzle with chilli oil and serve immediately.


  • Nov
  • 08
  • 2011

vegetable spring rolls | popiah goreng

Spring rolls make the best appetisers for any gatherings, big or small. What I love about them is that they are so crunchy on the outside and very moist on the inside. One spring roll is definitely not enough, two, three…heck I can even gobble up 5 or more depending on how big they are.

spring rolls

Usually home made spring rolls are larger than store bought ‘cocktail’ spring rolls. Though tedious to make, I still prefer making it myself. I roll them a bit bigger, around 6-8cm long so it saves me time standing up rolling one by one.

jicama

For those not familiar with jicama, this vegetable is used in the filling of the spring roll. Its a sweet root vegetable kind of like a turnip.

spring rolls

And this is how you roll a spring roll. Get a big sheet of spring roll pastry and put the filling in the middle towards the end bit.

spring roll

Then roll the side closest to you, covering the filling.

spring rolls

Roll the left flap in.

spring rolls

Roll the right flap in.

spring rolls

Then roll it once before brushing it with the cornstarch + water mix (acts as a glue).

spring rolls

Roll it closed. Seal tightly. And deep fry for a couple of minutes.

 

RECIPE FOR VEGETABLE SPRING ROLL

Makes: 15
Filling prep time: 10 mins
Wrapping time: 30-40 mins
Cook time: 1-2 mins each

Ingredients

15 sheets large spring roll wrappers
3 cloves garlic, chopped finely
3 medium sized prawns tail off, chopped finely
1 large carrot, shredded
1 large jicama, shredded
1/2 cabbage, cut thinly
1 cup bean sprouts
1/2 cup baby green peas
1 tsp salt
1/2 tsp white pepper
1/2 tsp black papper
1/2 tsp sugar
2 tsp peanut oil
vegetable oil for deep frying
sweet chilli sauce, for dipping

For gluing the spring rolls
2 tsp corn starch
4 tsp water

 

Method

1. Heat peanut oil in a pan and sautee the garlic.

2. Add all the vegetables and stir for a few minutes.

3. Season with salt, pepper, sugar and give it a final stir. Do not overcook or it will become soggy.

4. Leave to cool before wrapping them in the spring roll wrappers.

5. See pictures (above) on how to roll spring rolls.

6. Heat up vegetable oil in a wok/deep fryer. When it is hot enough, fry the spring rolls until golden brown.

7. Drain excess oil on a paper towel and serve immediately with some dipping sauces.


  • Nov
  • 05
  • 2011

ayam lemak cili padi | spicy chilli chicken in coconut turmeric gravy

ayam lemak cili padi

Ever since pregnancy, my tolerance for spicy food has really hit the roof! I need to have my daily dose of spice so I tend to add sambal or chilli in a lot of the food I eat. One of many Malaysian spicy dishes I absolutely love is ayam lemak cili padi or in english, spicy chicken in coconut and turmeric. The smell and flavour really compliments one another and is quite addictive. I learnt this recipe from my step mum, who by the way, is a fantastic cook mashallah. She said the key to make an excellent ayam lemak cili padi is to make sure you fry the chicken first then the rest of the ingredients follow…

 

AYAM LEMAK CILI PADI/SPICY CHILLI CHICKEN IN COCONUT TURMERIC GRAVY
Adapted from my step mum

Serves: 4
Prep time: 15 mins
Cook time: 1 hour

Ingredients

1 kg chicken thigh, cut into curry pieces (with bones)
2 tsp turmeric powder (to marinate chicken)
1 tsp ginger paste (to marinate chicken)
1 tsp garlic paste (to marinate chicken)
1 tsp salt (to marinate chicken)
1 cup veg oil (for deep frying chicken)
3 kaffir lime leaves
1/2 tin coconut milk (200ml)
1 tsp of shrimp paste (belacan)
2 medium potatoes, quartered
2 cups chicken stock
1 tsp salt

To blend until  a fine paste:

2 tbsp dried small prawns
5 candlenuts
1  red onion
4 cloves garlic
2 tsp turmeric powder or 3cm fresh turmeric
3cm ginger
3-5 cili padi (birds eye chilli -warning: they are very spicy)

 

Method

1. Marinate chicken pieces with ginger, garlic, turmeric and salt for at least 30 minutes.

2. Heat up 1 cup veg oil and fry the marinated chicken. Only fry till it is 3/4 cook and leave aside to cool.

3. Remove  half of the oil and fry the blended ingredients till aromatic. This should take about 5-7 minutes.

4. Add the kaffir lime leaves, turmeric powder and cook for a few minutes until the oil separates.

5. Add the fried chicken, potatoes and chicken stock and bring to a boil.

6. Simmer on a low heat and add the coconut milk, stirring occasionally for 30 minutes.

7. Season well with salt and serve with rice.

 


  • Oct
  • 28
  • 2011

claypot chicken rice

claypot chicken rice

I remember when I was 11, mum used to take my sis and I to Bangsar food court because they had the yummiest claypot chicken rice. Seriously sizzling. Seriously yum. This is a popular chinese dish served commonly at hawker stalls around Malaysia. The original claypot chicken rice is cooked with chinese sausage and dried salted fish. The version I made did not have both of these, but it still tasted just as good.

claypot chicken rice

The secret about a good claypot chicken rice  is getting the right amount of ginger and soy sauce. Of course the hero of this dish is the smokeyness that comes from cooking it in the claypot itself that you won’t get with any ordinary cooking pot. Claypot gives you that extra flavoursome crust you find at the bottom. Kinda like a paella crust. In which you leave the best for last. My sis and I used to fight for this.  Get a spoon and just go crazy scooping and digging in. That for me my friends, completes my eating experience from this small humble claypot.
claypot chicken rice

So after all the fun comes the ugly part. Washing up. Who likes scrubbing out burnt rice?

RECIPE FOR CLAYPOT CHICKEN RICE
Adapted from Malaysian favourites(cookbook), with slight changes

Serves: 2
Prep time: 15mins
Cook time: 30 mins

Ingredients

2 cups rice, soaked (I used basmati)
6 medium chinese mushrooms, sliced (or normal mushrooms)
1 boneless chicken thigh, cut into cubes
8 cloves garlic, finely diced
4 small shallots, finely diced
2inch old ginger, finely diced
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp light soy sauce
2.5 cups water (to cook rice)
1 cup chicken stock
handful of spring onions, sliced
salt and pepper to taste
3 tbsp oil


Method

1. Marinate the chicken and mushrooms together with all the sauces.

2. In a rice cooker, cook rice with water. Remove rice when cooked halfway.

3. In a claypot, heat up oil and sautee shallots, garlic and ginger until aromatic.

4. Add in chicken and mushroom pieces and cook for 7 minutes.

5. Add in chicken stock and half cooked rice to the mixture and combine well.  Cover with claypot lid on a low – medium heat for 20 minutes.

6. Season with salt and pepper.

7. Garnish with spring onions and serve immediately.


  • Oct
  • 25
  • 2011

chicken and prawn noodle soup

chicken noodle soup

The day before yesterday I got sunburned under the scorching sun at our local Sunday market. It almost hit 30 degrees. Then within a flick of a swith, that all changed. Wave goodbye sun and hello rain! From 30 down to 11, SubhanAllah. So yesterday I had to wear 3 layers of clothing because it was freezing. But why am I acting all surprised? I’ve been living here for the past 10 years. That’s Melbourne! So if you ever want to experience 4 seasons in a day, book your next flight down here!

chicken noodle soup

This is what we usually have on a chilly day. Soup. Chicken noodle soup. A hot bowl of this in your hands on a couch with the family is what I call comfort food. And don’t forget the blanket of course.

chicken noodle soup

Yes I know I’ve been making a lot of easy dishes lately. I don’t exactly want to scare you off Malaysian cooking. Buy hey, if you’re an adventurous cook, why not try my chicken rendang recipe here. You can also make it with beef but let me warn you, be prepared to stay in the kitchen for up to 4 hours! For now, here is the recipe for this amazingly yummy and easy soup.

RECIPE FOR CHICKEN AND PRAWN NOODLE SOUP WITH ASIAN GREENS

Serves: 3
Prep time: 15 mins
Cook time: 1 hour

Ingredients

1 chicken breast, quartered into chunks (this will then be shredded to serve)
1/2 kilo chicken neck/bones/carcass (this is only to make stock, will be thrown out)
12 prawns
2 cloves garlic
500g hokkien noodles (egg noodles)
1 bunch of Asian greens, Bok Choy or Choy Sum
2 cup vegetable stock (or 1 veg bullion)
3 cups water (or enough to cover chicken)
3 boiled eggs, halved
10 tofu puffs
1 packet of fish cake, sliced
Handful of bean sprouts
Handful of spring onions, sliced (for garnishing)
3 tsp fried shallots (for garnishing)
2 tbsp soy sauce
1/2 tsp sesame oil
2 birds eye chilli, cut
Salt and pepper, to taste

To make chicken broth:

1. Marinate the prawns with garlic and set aside.

2. In a stock pot, boil water with the chicken neck/bones along with the chicken breast chunks and vegetable stock. Bring to a boil. Remove excess chicken foam floating on the surface. Then leave to simmer for 40 minutes covered.

3. In a pan, sautee the marinated garlic prawns until evenly cooked through. Set aside.

4. Blanched noodles in warm water for a couple of minutes and strain. Set aside

5. Throw away chicken neck/bones as well as the 2 garlic cloves from the stock pot and remove the chicken breast pieces to a chopping board. Back to the stock pot; season with salt and pepper and add the cooked prawn pieces and asian greens. Give it a quick stir.

6. Turn off the stove but lid on.

7. In the mean time, slice the chicken breasts into thin long strips and divide them as well as the noodles, tofu puffs, fish cake slices, boiled eggs, bean sprouts, spring onions and fried shallots between 3 bowls.

8. Pour the hot soup and serve immediately. While pouring the soup, divide the poached eggs and prawns evenly between bowls. (Optional: Serve with chilli soy sauce.)

To make chilli soy sauce:

1. In a small serving bowl, combine soy sauce, chilli and sesame oil.

My tip for a tastier soup is to put one teaspoon of fried shallots in the pot just towards the end. It’ll be soggy, but boy, I tell ya…it adds a hint of shalloty flavour that simply bursts in your mouth!

Click ‘Read More’ to print the recipe and leave a comment.


  • Oct
  • 22
  • 2011

30 minute chicken curry

chicken curry rendang with roti canai

Making a traditional and authentic chicken curry would simply mean staying in the kitchen for hours, pounding fresh ingredients and so forth. These days, you’ll easily find a lot of the supermarkets selling curry powder and curry paste. But I wouldn’t recommend buying curry powder from your local western supermarket though. Try to get them from any Asian grocery or even at your Indian grocer. There are many types but I only prefer one. Baba’s Meat Curry Powder, made in Malaysia.

When I first got married to my Lebanese husband, my mother in law made a pot of chicken curry (bought locally). The taste? Well, it didn’t come close to a curry. But then again, I can’t blame her. She’s not familiar with Asian cuisine so she and the rest of the family enjoyed it thoroughly. I just ate in silence. One day, I introduced my version of chicken curry using Baba’s and she fell in love. The look on her face was priceless, it was as though she had not tasted good chicken curry in her life.

baba's

There are many types of chicken curry; dry, wet, yellow, red, brown etc. The different variety of curries made by Malay, Indian, Chinese, Indo also slightly differ from one another. This curry here, I would say its a mix between Malay and Indian. Its so yummy and literally done in 30 minutes (if you use small cuts of chicken). I usually make a big pot so I have leftovers. Serve it with some rice, prata (roti) or yellow glutinous rice and there you go,  a meal for the next 3 nights.

 

RECIPE FOR EASY MALAYSIAN CHICKEN CURRY

Serves: 3
Prep time: 15 mins
Cook time: 30 mins

Ingredients

1/2 kilo chicken, cut into small pieces (with bones)
1 medium onion, finely sliced
1 cinnamon stick
2 cardamom pods
2 cloves
1 medium tomato, quartered (optional)
1/3 cup coconut milk
2-3 tbsp Baba’s curry powder (I like mine really hot so I use 5 tbsp)
2 cups water
1 tsp sugar
salt to taste
4 tbsp oil

Method

1. Heat oil and sautee onions in a medium size pot. Add all the spices and tomato and fry until fragrant for about 5 mins.

2. Add the curry powder, chicken and water and cook on a medium heat for 15 mins.

3. Pour in the coconut milk and stir until well combined.

4. Season well with sugar and salt then simmer for another 10 minutes or so.

5. Serve with rice or pratha(roti/bread).

Click ‘Read More’ below to print the recipe and leave a comment.


  • Sep
  • 15
  • 2011

chicken curry laksa

I love noodles. I could eat them everyday. Stir fried or soup based noodles. Both are Yum! Curry laksa is one of my all time favourite meal. Whenever I dine out in a Malaysian restaurant, this is what I’d order. There were times where I have been so dissapointed and times where I’d go back again just to eat laksa. My family knows I’m a crazy laksa girl. Sometimes they would stop me from ordering it and tell me to try something else. I should write a post about these laksa joints, where to get yummy laksa and where not to order not-so-yummy laksa.

In Malaysia, there are so many kinds of laksa. Curry laksa (uses curry powder), Asam Laksa (uses fish), Johor Laksa (uses fish too but very dense and has coconut milk) and so on. Just do a google search and you’ll find heaps of variants. My sister made laksa using this recipe and I loved it. So I tried it at home for some lovely guests we had coming from Sydney and they loved it too. Once you try this recipe (from scratch) you’ll never want to buy the laksa paste at the supermarket again. This tastes no where near that bottled stuff.


RECIPE FOR MALAYSIAN CHICKEN CURRY LAKSA
Adapted from Almost Bourdain, with slight modifications

Serves: 6
Prep time: 30 mins
Cook time: 50 mins

Ingredients

For the paste:
20 Asian shallots
10 cloves garlic
10 dried chillies, soaked in warm water for 30mins
3 tsp toasted belacan
3 tbsp dried shrimps, soaked in warm water for 5 mins
6 candlenuts (buah keras)

Other ingredients:
2-3 tbsp curry powder (I used Baba’s Meat)
1 kg egg noodles (hokkien noodles), blanched
24 shelled prawns, deveined
2 chicken thigh fillet, cooked and sliced
2 big bunch of choy sum, cut
3 stalks lemon grass, bruised
1 sprig curry leaves
3 cups chicken stock
1 can coconut cream (use coconut milk for a lighter version)
200 g tofu puffs, halved
300 g bean sprouts, blanched and tail removed
3 hard boiled eggs, halved
1 packet fried fish cakes, sliced thinly
5 tbsp oil
salt to taste
Fried shallots, for garnishing
Spring onions, for garnishing

Method

1. To make the paste: Mix all ingredients and pound into a paste using a blender.

2. Heat up oil in a medium sized pot, and stir the prawns for 5 mins until cooked evenly. Remove prawns and set aside.

3. Saute the blended paste, lemon grass and curry leaves until the oil separates and is fragrant. This should take about 7 – 10 mins.

3. Add chicken stock and bring to a boil.

4. Reduce heat and leave to simmer for about 20 minutes.

5. Add the coconut cream/milk and bring to a boil again, stirring constantly to prevent it from curdling.

6. Turn of the stove and add tofu puffs, fish cake, choy sum and some salt to taste then give it a final stir to coat all the ingredients.

To serve:  Divide noodles into individual bowls. Pour the hot curry laksa evenly ontop of the noodles into each bowl and then spread the prawns, chicken, eggs and the garnishes. Serve immediately.

Click ‘Read More’ below to print out the recipe and leave a comment.

Serves: 4
Prep time: 30 mins
Cook time: 1-2 hours

  • Aug
  • 31
  • 2011

raya madness // malaysian vegetarian lontong

Yet another Eid/Raya favourite,  a vegetarian soup dish with rice cubes (I only say vegetarian as its served with no meat pieces but theres shrimps paste and chicken stock in it!).

My version is a little bit red as I went a bit nuts with the chilli, but technically the colour of the soup is supposed to be yellow.  Usually I’d make the rice cubes/nasi impit myself, but ever since I found them at the asian grocers, I no longer make them. I don’t usually take shortcuts, but its just rice and they all taste the same, no?


RECIPE FOR MALAYSIAN VEGETARIAN LONTONG
Adapted from 3 Hungry Tummies, with slight changes

Serves: 6
Prep time: 30 mins
Cook time: 30 mins

Ingredients

For the paste:
10 dried chillies, seeds removed and soaked in hot water for 30mins
2 red chillies
6 candle nuts
4 garlic cloves
6 shallots
1.5 tbsp turmeric powder
1cm piece of shrimp paste (belacan), toasted
30g dried shrimp, soaked in hot water for a couple of mins
4 cm knob of ginger
4 cm knob of galangal or 1.5 tbs of galangal powder
2 lemongrass (white part only), chopped

Other ingredients:
15 small packets of rice cubes
1 cup long green beans, cut into 5cm long
1 large carrot, cut into 5 cm thin strips
1/2 cabbage, cut into pieces
400ml coconut milk
1 cup chicken stock
3 kaffir lime leaves
1 packet bean curd sticks, softened with boiling water for 5mins
3 tbsp oil
salt, to taste


Method

1. In a medium size pot with water,  boil rice cubes  for an hour (follow instructions on packet). Remove and leave to completely cool before refrigerating for 2 hours. Rice cubes need to set firmly before cutting.

2. Cut all the vegetables and blend the ingredients to make the paste.

3. In a medium pot, heat up oil and saute the blended ingredients until oil separates.

4. Add coconut milk, chicken stock and kaffir lime leaves and bring to a boil.

5. Put the vegetables and bean curd sticks; and simmer on a low heat for 15 minutes. Season well with salt.

6. Serve with some cut rice cubes for a one pot meal.



Click ‘Read More’ below to print out the recipe and leave a comment.





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Category: asian, in my kitchen, vegetarian
  • Aug
  • 30
  • 2011

raya madness // malaysian chicken curry rendang

‘Rendang?, Errr..’ That’s what I would say a couple of years back had you told me to make it. It never crossed my mind to even have a go at making rendang. Then one day, after picking my sister up at the airport (her trip back from Malaysia), she casually mentioned that she had written down a rendang recipe from our cousin’s grandma, Tok Ye, whilst she was staying with them. My reaction; “what? where? pleaseee give it to me!”. We all know she’s a good excellent cook. I tried it straight away. Kinda failed the first time. Tried again. Getting better. Third time, ‘wow nice’, forth attempt, ‘I have mastered this dish’ *insert proud face*. You’re probably wondering why it took me a few go’s before perfecting it? It aint easy! No two rendangs taste the same. Once you make this, you’ll never want to eat from a packet again. An original, from scratch, this rendang is truly authentic. And please don’t take any shortcuts or leave out any ingredient. Rendang is a sensitive dish. Have I scared you off?

This aromatic-absolutely-delicious-mouth-watering-jam-packed-full-of-flavour dish originated from Malaysia/ Indonesia. The usual rendang is made with tender juicy beef, but since I was cooking for mum and she doesn’t like beef,  I made it with chicken instead. It taste just as good if you’re into chicken. Who isn’t :p



CHICKEN RENDANG
Adapted from Tok Ye, with slight modifications

Serves: 4
Prep time: 30 mins
Cook time: 1-2 hours

Ingredients

Part A (Blend till it forms a fine paste)
12 small shallots
7 cloves garlic
1 knob ginger, 4 cm
1 knob galangal, 4cm
3 lemongrass, end part only and sliced thinly

Part B (Dry fry the first 3 ingredients untill fragrant, and then blend all together)
2 tbsp ketumber (coriander seeds)
1 tsp jintan manis (cummin seeds)
1 tsp jintan putih (fennel seeds)
15 dried chilli, soaked in hot water for 30 mins

The rest of the ingredients are:
1 kilo chicken curry pieces, with bones
2 tsp ginger paste (to marinate the chicken)
2 tsp garlic paste (to marinate the chicken)
2 tsp salt
2 tsp palm sugar (or brown sugar)
1 tsp turmeric powder
1 tbsp tamarind paste
1 tsp black pepper
1.5 tbsp curry powder (brand:baba’s meat curry powder)
3-4 kaffir lime leaves
100g kerisik (dry fry shredded coconut untill golden brown)
1 can coconut cream
1/2 cup oil
1 cup water

Method


1. Marinate chicken with a bit of salt and the ginger & garlic paste. Stand for an hour.


2. Put oil and add the ingredients from Part B, fry until fragrant and you see the oil separates. Should take about 7-10 mins.


3. Add part A, turmeric, tamarind and curry powder then fry again until oil separates. Another 7 mins.


4. Put the chicken and water in then cook covered for an hour on low heat. Stir regularly to make sure it doesn’t burn.


5. Add the kaffir lime leaves, coconut cream, kerisik (shredded coconut) and season generously with salt, pepper and sugar.


6. Cook for another half hour or so until it dries out and the colour has darkened.


7. Serve with warm steam rice.


Click ‘Read More’ below to view my tips on how to concoct a wonderful pot of rendang.


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