Friday, October 31, 2008
Have a look at this other rendang Kampong Johnson's Rendang
2 lbs beef
2 cans coconut cream - 400 ml can
1 piece Asam keping
2 - 3 pieces tumeric leaves - tear up
Ingredients to be ground:
1/2 cup bird's eye chilies/chilly api
1 inch knob galangal, peeled
1 inch knob ginger, peeled
1 inch knob turmeric, peeled
2 stalks lemon grass (used only the bottom
white tender part)
1 lb shallots, peeled
1 whole bulb garlic, peeled
4 - 5 pieces kaffir lime leaves
1/2 cup Kerisek
2 teaspoons salt or to taste
To prepare the kerisik.
The best is of course, to get freshly grated coconut.
Spread this on plate in a thin layer and microwave it on high for 3 mins, stir and microwave again for 1 min. Repeat until the coconut is totally dry and starts to brown a little.
Use dessicated coconut in a can.
Transfer dessicated coconut into a heated wok (no oil, no water) and over a SLOW fire, fry until it is fragrant and browned. Keep stirring ALL the time. If you undercook, it won't release it's oil when pounded. If it's overcooked, it will taste burnt. This is a slow process and you will just have to be patient. I would say the color of the kerisik when it's ready is close to the color of the skin of toasted almonds (the regular almonds, not the small dark almonds).
While browned coconut is still hot, pound it until it is very fine and oil is released. A food processor won't do the job. You can either pound it in a (granite) mortar & pestle or use a spice mill. The paste will look smooth but not smooth to the touch and should feel only slightly gritty. Set it aside. You will know you have made perfect kerisik when after sitting for a while, the oil rises to the surface and the coconut paste 'sets' at the bottom. When you insert a spoon to scoop it out, it seems that the coconut paste has hardened but it's not. If you drop it by the spoonful, it will for about 2 seconds hold it's shape and then spread. This kerisik, if you care to taste it at this point, doesn't taste good - bland and just very slightly bitterish. It is however, very fragrant.
Kerisik keeps well refrigerated in an air-tight container - I'd say about a month or so. You will need to let it come to room temperature before using it, or it will break your spoon trying to scoop it out! I have also freezed kerisik successfully.
To cook the Rendang
Cut beef into 1/2 inch thick slices with the grain. Set aside.
Into pressure cooker, put ingredients A and B. Add enough water so that it is above the meat. Close the lid and pressurized for 15 - 20 minutes.
Remove lid when pressure is released totally.
Check meat to see if it is tender enough.
Return pot to the fire , add kerisik, kaffir lime leaves and continue simmering, stirring all the time, until meat is tender and gravy thick.
Stir in salt to taste.
Serves Read More......
Thursday, October 30, 2008
Wednesday, October 29, 2008
Tuesday, October 28, 2008
Monday, October 27, 2008
Several pieces of semi-hard tauhu/tofu or tauhu/tofu pok
1/2 cucumber, cut into fine thin strips
1 cup beansprouts, scalded lightly
Enough oil to deep-fry tauhu/tofu
Sauce(follow the Satay Sauce) or
1 tbsp thick tamarind juice
1/4 - 1/2 cup water
2 tbsp oil
Combine the following:
300g groundnuts, toasted and pounded coarsely
3 to 4 red chilli, seeded and pounded
3 shallots, pounded
1 clove garlic, pounded
1/2 tsp belacan granules
2 tsp brown sugar
Pinch of salt, or to taste
For tauhu/tofu pieces, cut diagonally into halves. Sprinkle a little salt. Pat dry with paper kitchen towels, then deep-fry in hot oil until crispy on the outside. Cut a slit in the tauhu and pry open slightly. Stuff with a little bit of each vegetable into the opening.
For Tauhu/Tofu Pok, make a slit and then either deep fry or toast in the oven before stuffing.
For the sauce:
Heat two tablespoons oil in a wok and saute the combined pounded ingredients until fragrant. Add tamarind juice, water and seasoning. Bring to a simmering boil until sauce turns thick. Dish out and serve with the tauhu sumbat
Sunday, October 26, 2008
350 g French beans - use the young ones
1 cup oil
1 tablespoon Garlic, chopped
1/2 teaspoon Sesame oil
1 teaspoon black vinegar
Saturday, October 25, 2008
2 pounds of squid
oil for frying
If working with frozen rings, defrost per package instructions. Otherwise, clean and prepare squid for frying (see Instructions below), keeping the tentacles in one piece if they are small and if they are larger, cut them in pairs.
Pour 1/2 to 3/4 inch of oil into the frying pan /wok (it should not come up to over half the depth of the pan) and turn up the heat to high.
Holding the body firmly, grasp the head and pull gently, twisting if necessary, to pull the head away from the body without breaking the ink sac. The internal body and tentacles will come with it.
Cut the tentacles from the head just below the eyes. At the center of the tentacles is a small beak. Squeeze to remove and discard.
Set aside the the tentacles to use (they're edible and tasty). If the recipe calls for ink, reserve it, otherwise discard the head and ink sac.
At the top of the body, there is a clear piece of cartilage. Pull it out and discard.
If the squid has an outer spotted membrane-type skin, pull it off and discard.
Under cold running water, wash the tube carefully, inside and out, to get rid of any sand or other remaining tissues, and wash the tentacles carefully as well.
Friday, October 24, 2008
Thursday, October 23, 2008
Wednesday, October 22, 2008
300g taro, diced
80g black-eyed beans, soaked in hot water for 2 hours(optional)
100g sago pearls(optional)
100g tapioca starch
2 cans 400 /ml coconut milk/cream
Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes) .
Cook soaked black eyed pea until soft(if using. i cook in the pressure cooker)
Cook sago pearls (if using. I did not use these, cos the i made the chewing tapioca starch) until they become translucent (about one half hour).
Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.
Tuesday, October 21, 2008
Monday, October 20, 2008
This sweet rice soup must go hand in hand with crispy Yau Char Kway II and it is top in the list of my comfort food. Make it on a cold wintery day and it will surely warm up not only the body but the soul too, thinking of home. Well done, it should be creamy, sweet, a tinge of saltiness from the thick coconut milk and the crispy yck said it all.
250 g black glutinous rice
50 g white glutinous rice
5 litres water
150 - 200 g castor sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted
Yau Char Kway II
Thick coconut milk mix with 1/2 tsp salt
Sunday, October 19, 2008
1 lb lean pork ribs/pork loin
Saturday, October 18, 2008
Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes. Add 2 tbsp oil to chicken before browning.
Heat wok until it is very hot and brown the chicken in batches for 2 minutes (Flip chicken to brown the other side only when the first side is browned).
Friday, October 17, 2008
Thursday, October 16, 2008
1 lb pork, cut into strips
1 large onion, finely chopped
1 tbsp, finely minced garlic
1 tbsp brown sugar
1 tsp salt, or to taste
½ tsp, black pepper
1 tbsp ground soya bean paste(mein see/tau cheong)
4 or 5 pieces Fu Pei (bean curd sheets)
1/4 cup hot boiling water
1½ cup vegetable oil
1 seedless cucumber, cut into bite-size chunky wedges
2 tbsp dark soy-sauce
a pinch of Chinese 5-spice powder
2 tbsp sugar
salt , to taste
4-5 tbsp water
½ tsp cornstarch
1 egg white, lightly beaten
INGREDIENTS for Sweet-chili sauce :
4 tbsp Sirachi Chilli sauce or any chilli sauce
2 tbsp toasted sesame seeds, pounded
4 tbsp tomato ketchup
3 tbsp sugar
In a small pot, combine all ingredients [except egg white], over low heat, bring to a slow simmer
Simmer 1-2 mins stirring occasionally till sauce is smooth
Add egg white, stir with fork, forming fine white streaks in the sauce
Remove from heat, serve at room temperature .
To Prepare Sweet-chili sauce :
To Prepare Lor Bak:
Soften dried bean curd sheets by wiping gently with a clean wet tea towel or paper towels. Cut into squares - size of your choice.( don't forget to add an additional inch on all sides, for folding and rolling )
In a bowl, combine (A) and leave to marinate in the fridge for at least 1 hour.
In the center of a bean-curd sheet, spoon pork mixture length-wise, forming it into the shape of a log. Brush all the sides of the bean-curd sheet with the cornstarch paste. Roll tightly, folding in the sides while rolling.
Fry several lor bak untill golden brown,, then turn up the heat or remove a few scoops of oil so the the temperature of oil can be very hot and further crisp the lor bak. Remove, drain on cake rack .
Arrange on a serving plate , along with a condiment bowl of dark-soy dipping sauce and a bowl of sweet-chili dipping; garnish with cucumber wedges.
Wednesday, October 15, 2008
When Ah Poh was alive, we knew she had a brother but there were no family gatherings or such, so we never really knew his family.
Ah Poh stayed with us in Seremban while Ah Koong stayed with his other wife 'Mang Ngan Poh' named so cos she has very poor eyesight, in Kuala Lumpur.
Ah Poh had 5 daughters and my 'Yoke Yee' came with her when she got married. It was confusing when i was young, that i had 2 'Thai Yee Mah'. My mom, who is 82 years old, is the youngest of the girls. There is a 'Kow Foo' from Ah Koong's third wife who left him and of course 'Kow Foo' was not allowed to leave as he is the only son but his older sister left with his mom to the United States.
I had just wanted to say that 'Fu Pei Kuen' was one of my Ah Poh's favorite, she has good taste, but i got carried away with this lengthy story. Ah Poh would request my mom to make her 'Fu Pei Kuen' and the filling will be 'Beansprouts, shrimp and fried Tofu' but i have made mine using the dish Yee Mah Kar Luoi which is 'shredded zuchini, dried shrimp and mung bean noodles'. Ah Poh liked the 'kuen' lightly 'ngat' - heated on a lightly oil pan which made the skin soft like fresh foo chuk.
1 lb beansprouts
a few sprigs of chinese chives or spring onions - washed and cut into 1 inch in length
1/2 lb peeled shrimp - deveined
1 small piece of firm tofu
1 clove of chopped garlic
1 tsp fish sauce
a dash of pepper
Oil about 1/4 cup
2 sheets tofu skin (fu pei) - available in the freezer of asian stores
1 tablespoon tapioca starch, mixed with 1 tablespoon cold water to make a paste for sealing the edges of the tofu skins
Marinate the shrimp with 1 tsp salt and 1 tbsp tapioca starch for at least 1/2 hr. Wash the shrimp to rid of salt and starch with running tap water. Drain and pat dry , then season with 1/4 tsp of salt, sugar and pepper.
Cut the firm tofu into 1/4 inch slices, then into 1 inch in length. Julienne into 1/4 inch shreds.
Heat 1/4 cup oil in a wok until moderately hot. Add in the shredded tofu and add in a little salt to the tofu. Fry until tofu is slightly brown. Turn off the heat. Remove and leave aside.
Remove all the oil and leave about 1 - 2 tbsp. Reheat the oil.
Stir fry the shrimp until cooked, then add in garlic and beansprouts. Fry until beansprouts are still crunchy, add in fish sauce, chives/spring onions.
Transfer to a bowl and allow to cool.
Meanwhile, spread out the tofu skins on a work surface. Cut each skin into 4 inch squares. Dampen the skins with a little water and cover with a damp cloth.
Spoon 1 portion of the vegetable mixture onto each tofu skin square, fold a corner over to firmly encase the filling and tuck the corner underneath. Fold in both ends of the wrapping skin, as if wrapping a parcel, and roll up to resemble a filled pancake. Spread a little of the tapioca paste on the edges and press firmly. Repeat with the remaining wrapper skins.
Heat a lightly oiled flat skillet (frying pan) until moderately hot. Reduce the heat a little and pan-fry each tofu roll on each side until the tofu skin is soft
Serve with chilly sauce.
Tuesday, October 14, 2008
Monday, October 13, 2008
I had wanted to make this cake since i watched Pierre Herme made it on one of Martha Stewart's show and that was long ago. I finanlly made it for my daughter's birthday. Of course i did not get the 'V' design on the ganache. It was not that easy, perhaps i will make several before i get it.
FOR THE CAKE
1 9-inch Genoise (How to is at the bottom)
FOR THE COFFEE SYRUP
1/2 cup Simple Syrup (How to is at the bottom)
5 ounces (2 packed cups) ground-for-espresso coffee (the coffee must be very finely ground)
1/2 teaspoon instant espresso or instant coffee
FOR THE MOUSSE
1 3/4 cups heavy cream
2 large eggs, at room temperature
4 large egg yolks, at room temperature
10 ounces bittersweet chocolate (preferably Valrhona Manjari), coarsely chopped
1/2 cup sugar
3 tablespoons water
FOR THE GANACHE
10 1/2 ounces bittersweet chocolate (preferably Valrhona Noir Gastronomie), finely chopped
2 tablespoons Dutch-process cocoa powder
1 1/4 cups heavy cream
FOR THE COCOA-DUSTED ALMONDS
1 1/2 cups sliced blanched almonds
1/2 teaspoon Dutch-process cocoa powder
2 tablespoons Simple syrup
To make the coffee syrup:
In a medium saucepan, bring 2 cups of water to a boil. Add the ground coffee, stir, and immediately pour the mixture through the lined strainer. You should have about 3/4 cup of very dark coffee. Stir in the instant coffee and the simple syrup. Reserve. (The coffee syrup can be made up to a week ahead and kept covered in the refrigerator.)
To make the mousse:
Melt the chocolate in a microwave oven or in a metal bowl set over a pan of simmering water. Remove the chocolate from the heat, and, if necessary, pour it into a bowl large enough to hold all the ingredients for the mousse. Cool the chocolate until an instant-read thermometer registers 114 degrees.
While the chocolate is melting and cooling, place the sugar and water in a small, heavy-bottomed saucepan. Bring the mixture to a boil, stirring occasionally and washing down the sides of the pan with a pastry brush dipped in cold water. Boil the syrup over high heat without stirring until an instant-read thermometer registers 257 degrees, about 8 to 10 minutes. Immediately remove it from the heat.
With the mixer on the lowest speed, beat the eggs for a few seconds, then very slowly add the hot sugar syrup in a thin, steady stream. To avoid splatters, try to pour the syrup down the side of the bowl, not into the spinning whisk. (Inevitably, some will splatter, but don't attempt to scrape the hardened syrup into the eggs -- you'll get lumps.) Increase mixer speed to high, and beat eggs for about 5 minutes, or until they are pale and have more than doubled their original volume. If the mixture is still warm, reduce the speed to medium and continue to beat until eggs are at room temperature.
Using a large rubber spatula, fold about 1/4 of the whipped cream into the chocolate. Fold in the rest of the cream, and then, very delicately, fold in whipped egg mixture.
To make the ganache:
While the ganache is setting up, transfer the cake from the refrigerator to the counter. (Working on a cold rather than a solidly frozen cake will facilitate applying the ganache.)
To make the cocoa-dusted almonds:
To assemble the cake:
Center an 8 3/4-inch dessert ring on a cardboard cake round.
Remove the dessert ring.
Decorate the top of the cake using the blade of a long, serrated bread knife. Hold the handle of the knife with one hand and the tip with the other. Starting at one edge of the cake and holding the knife almost perpendicular to the cake, gently slide the knife from one side of the cake to the other. Without losing your place at the edge of the cake, shift the blade about 1/16 inch and slide it 1/16 inch back to the opposite edge of the cake. You will have created the first V in a herringbone pattern. Continue until you have decorated the entire top of the cake. If the knife blade becomes clogged with ganache, clean the blade before continuing the pattern. Return the cake to the refrigerator for a few minutes to set the design. If you prefer, the cake can be finished with a flat-top -- that is, a smooth coating of ganache -- or you can decorate the top with swirls, ridges, or any other pattern that pleases you.
The last step is to press the toasted almonds against the sides of the cake. (If the ganache has set so it's very firm and the almonds won't stick to the sides, just warm the sides ever so slightly with a hair dryer -- lightly melting the ganache will help the almonds to adhere.)
1 cup sugar Ice water, for bath
Makes one 9-inch cake
4 tablespoons (2 ounces) unsalted butter
6 large eggs
1 cup sugar
1 1/3 cups all-purpose flour, sifted
Center a rack in the oven and heat the oven to 350 degrees.
Pour a few inches of water into a skillet large enough to hold the bowl of your electric mixer
Hand-whisk the eggs and sugar together in the mixer bowl. Place the bowl in the skillet of simmering water and, whisking steadily, heat the mixture about 4 minutes, until it is foamy, slightly pale, and reads between 130 and 140 degrees on an instant-read thermometer.
Stir about 2 tablespoons of batter into the slightly cooled butter, and set it aside.
Pour the batter into the prepared 9-inch pan, and bake for 28 to 33 minutes, or until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean. Transfer the cake to a cooling rack; unmold after 5 minutes. Turn the cake right-side-up to cool to room temperature
Sunday, October 12, 2008
Cut greaseproof paper into 10 " x 10" squares, use 2 layers for a piece of chicken, grease paper with a little oil. Place chicken in the center of paper
Wrap chicken up by letting 2 opposite corners to meet, then fold down in small folds, now let the other 2 corners meet and fold down. Tap up the open seam. Use a large bowl and layer the bowl with newspapers, push papers down to form a bowl, Fill 1/3 of 3 lb natural sea salt/coarse salt. Lay the chicken parcels on top of salt.
fill the top with the rest of the salt. Make sure the parcel are snuggled inbetween the salt. Cover the bowl with more newspapers and then overturn the bowl onto the countertop.
Fold the newspapers up to form a huge parcel and use tape to stick the newspaper in place
Brush away the salt from the chicken parcel before opening the chicken packet.
Chicken is ready to be served, hot or cold. Enjoy
Saturday, October 11, 2008
Have you picky eaters at home? Do i need to ask? When the food you show them at the supermarket, is received with great enthusiasm, with jumping joys of 'I want, I want', but what happens after? One try and the rest of the pack are left in the fridge, staring at you, every time you open the fridge. I am from the old school and frugality is top in my list. I must get rid of these yogurt drink before they expire, i made bread, pancake and then donuts too.
Donuts are not so appealing when not dressed(glazed), so, i glazed some but they were not accepted by the picky eaters, they exclaimed that they preferred the plain ones better. I was relieved to hear that, cos i personally do not like glazes and after 8 years here, still have not acquired the american's pleasure of all glazed pastries.
1. In a big bowl, combine (A).
Friday, October 10, 2008
1 lb med to large-sized prawns or shrimp, un-shelled - mix with 1/2 tsp of salt and pepper.
4 tbsp peanut or vegetable oil
1 small onion, sliced
2 ripe tomatoes, quartered or sliced
1 packet Claypot Nyonya Fish Curry Mix (available online from Mytasteofasia.com )
Garnish with cilantro/thai basil
Heat oil and add in the fish curry mix, saute until fragrant.
Add in the onions, stir until they are soft.
Add in the prawns and tomatoes. Cover and cook until prawns are cooked.
Stir in the coconut powder and adjust the taste by adding more salt or sugar.
Squeeze 1/2 a lime before serving.
Thursday, October 09, 2008