Kuliah Ah Dabung
Bamboo Shoots with Coconut Milk
Ingredients
1 big bowl bamboo shoots (thinly sliced)
2 stalks lemon grass (bruised)
20 white chillies (halved lengthwise)
20 pcs mangrove-shells
1 cup grated coconut (fried and pounded)
1 grated coconut
4 tbsp cooking oil
salt to taste
Sliced ingredients
4 shallots
1 clove garlic
1 big onion
Pounded ingredients
2 inch fresh turmeric
1 clove star anise
1 tsp aniseed
1 tsp coriander
2 cardamom seeds
Method
1 Boil bamboo shoots with a little salt and drain.
2 Remove meat from mangrove-shells and wash with salt and some tamarind for five minutes. Rinse and drain.
3 Squeeze one cup of thick coconut milk from the grated coconut. Add the bamboo shoots to the pounded ingredients and mix well. Then
add prepared mangrove-shells meat, lemon grass, white chillies, salt and thick coconut milk. Mix thoroughly.
4 Heat oil and add in sliced ingredients.
5 Fry until golden brown. Then add in the above mixture and cook until dry
Saturday, May 17, 2008
RESIPI 14 :Piaren Ah Badak
Piaren Ah Badak
(Jackfruit in Grated Coconut)
500 g unripe jackfruit (seeded and cut into small pieces)
15 white chillies (halved lengthwise)
1 stalk lemon grass (bruised)
4 inch piece of salted fish (cut into small pieces)
1 cup roasted coconut (fried grated coconut pounded with lemon grass and shallots)
1 big onion (sliced)
4 tbsp cooking oil
1 grated coconut
Salt to taste
Pounded ingredients
2 shallots
1 clove garlic
1 inch fresh turmeric
1 inch bangutan
1 inch dried shrimp paste
Method
1. Squeeze three cups of thick coconut milk from the grated coconut.
2. Mix pounded ingredients, jackfruit, salted fish, lemon grass, roasted coconut and white chillies.
3. Heat oil in a frying pan. Stir-fry onion until soft.
4. Add coconut milk and salt. Cook until it is almost dry, only then remove from heat.
(Jackfruit in Grated Coconut)
500 g unripe jackfruit (seeded and cut into small pieces)
15 white chillies (halved lengthwise)
1 stalk lemon grass (bruised)
4 inch piece of salted fish (cut into small pieces)
1 cup roasted coconut (fried grated coconut pounded with lemon grass and shallots)
1 big onion (sliced)
4 tbsp cooking oil
1 grated coconut
Salt to taste
Pounded ingredients
2 shallots
1 clove garlic
1 inch fresh turmeric
1 inch bangutan
1 inch dried shrimp paste
Method
1. Squeeze three cups of thick coconut milk from the grated coconut.
2. Mix pounded ingredients, jackfruit, salted fish, lemon grass, roasted coconut and white chillies.
3. Heat oil in a frying pan. Stir-fry onion until soft.
4. Add coconut milk and salt. Cook until it is almost dry, only then remove from heat.
RESIPI 13:Nyonya and Prawn Pineapple Curry
Nyonya and Prawn Pineapple Curry
Ingredients:
3 tbsp cooking oil
2 cups /500ml coconut milk
3 kaffir lime leaves
salt and sugar
2 cups sliced pineapple
700 g prawns
handful of basil (selasih) leaves /1 torch ginger bud (bunga kantan)
Finely ground paste
10 red chillies
2 stalks lemon grass finely sliced
1 cm galangal, peeled
3 coriander roots
2 tsp powdered cumin
1 tsp shrimp paste
2 tsp powdered turmeric
4 candle nuts
10 shallots
Method
1. heat the oil and saute the finely ground paste until fragrant
2. Stir in the coconut milk ,kaffir lime leaves, salt, sugar and pineapple
3. Simmer for 5 minutes at the prawn basil leaves and simmer for another 2 minute.
Ingredients:
3 tbsp cooking oil
2 cups /500ml coconut milk
3 kaffir lime leaves
salt and sugar
2 cups sliced pineapple
700 g prawns
handful of basil (selasih) leaves /1 torch ginger bud (bunga kantan)
Finely ground paste
10 red chillies
2 stalks lemon grass finely sliced
1 cm galangal, peeled
3 coriander roots
2 tsp powdered cumin
1 tsp shrimp paste
2 tsp powdered turmeric
4 candle nuts
10 shallots
Method
1. heat the oil and saute the finely ground paste until fragrant
2. Stir in the coconut milk ,kaffir lime leaves, salt, sugar and pineapple
3. Simmer for 5 minutes at the prawn basil leaves and simmer for another 2 minute.
RESIPI 12: Meehoon Goreng
Meehoon Goreng
(Fried Rice Vermicelli)
Ingredients
vegetable oil
4 cloves garlic, minced
3 tbsp chili paste
¼ cup dried shrimps, soaked in water and pounded
3 tbsp fermented yellow bean paste
300 gm fresh shrimps
300 gm rice vermicelli
50 gm chives, sliced thinly
100 gm beansprouts, tailed
salt and pepper to taste
Garnish
1 cucumber, cut into strips
omelette made from 3 eggs, cut into strips
3 red chilies, sliced
3 fried beancurd, cubed
Method
1. Heat the oil and fry the garlic, chili paste and dried shrimps till fragrant.
2. Add the bean paste and fresh shrimps.
3. Stir in the vermicelli, chives and bean-sprouts. Season with salt and pepper. Garnish and serve warm.
(Fried Rice Vermicelli)
Ingredients
vegetable oil
4 cloves garlic, minced
3 tbsp chili paste
¼ cup dried shrimps, soaked in water and pounded
3 tbsp fermented yellow bean paste
300 gm fresh shrimps
300 gm rice vermicelli
50 gm chives, sliced thinly
100 gm beansprouts, tailed
salt and pepper to taste
Garnish
1 cucumber, cut into strips
omelette made from 3 eggs, cut into strips
3 red chilies, sliced
3 fried beancurd, cubed
Method
1. Heat the oil and fry the garlic, chili paste and dried shrimps till fragrant.
2. Add the bean paste and fresh shrimps.
3. Stir in the vermicelli, chives and bean-sprouts. Season with salt and pepper. Garnish and serve warm.
RESIPI 11: Sambal Tumis Udang Petai
Sambal Tumis Udang Petai
(Petai and Prawn Sambal)
Ingredients
6 tbsp vegetable oil
Ground to paste
8 shallots
2 cloves garlic
1 tbsp shrimp paste
½ cup chili paste
3 tbsp tamarind juice, from 1 tbsp tamarind pulp and 3 tbsp water
1 cup of water
100 gm petai
500 gm medium-sized prawns, shelled and cleaned
salt to taste
2 tbsp sugar (optional)
Method
1. Heat the oil in a wok. Fry the chili and ground pastes till fragrant.
2. Add the tamarind juice and water.
3. Add the sugar (optional) and petai and c o o k f o r 1 0 m i n u t e s t i l l t h e g r a v y thickens.
4. Add the prawns and stir-fry till they are cooked.
5. Add salt. Serve with hot rice.
(Petai and Prawn Sambal)
Ingredients
6 tbsp vegetable oil
Ground to paste
8 shallots
2 cloves garlic
1 tbsp shrimp paste
½ cup chili paste
3 tbsp tamarind juice, from 1 tbsp tamarind pulp and 3 tbsp water
1 cup of water
100 gm petai
500 gm medium-sized prawns, shelled and cleaned
salt to taste
2 tbsp sugar (optional)
Method
1. Heat the oil in a wok. Fry the chili and ground pastes till fragrant.
2. Add the tamarind juice and water.
3. Add the sugar (optional) and petai and c o o k f o r 1 0 m i n u t e s t i l l t h e g r a v y thickens.
4. Add the prawns and stir-fry till they are cooked.
5. Add salt. Serve with hot rice.
RESIPI 10: NASI LEMAK (Rice in coconut milk)
NASI LEMAK (Rice in coconut milk)
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
DIRECTIONS:
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chilli paste, and cook for 10 minutes, stirring occasionally. If the chilli paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
DIRECTIONS:
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chilli paste, and cook for 10 minutes, stirring occasionally. If the chilli paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
Thursday, May 15, 2008
RESIPI 9:Opor Ayam (Chicken Opor)
Opor Ayam (Chicken Opor)
Vegetable oil
Ground to paste the following:
1 stalk lemon grass, sliced thinly
12 green chillies
1 big onion, sliced
8 shallots
4 cloves garlic
1 tbsp coriander powder
10 candlenuts
1 kg chicken cut into 8 pieces
4 cups coconut milk, from 2 grated coconuts
And 3 cups warm water
Garnish
4 sprigs coriander leaves
Method
1 Heat the oil and fry the paste till fragrant.
2 Add the chicken and cook over low heat for 5 minutes
3 Add the coconut milk and cook for half an hour till the gravy thickens. Garnish and serve.
Vegetable oil
Ground to paste the following:
1 stalk lemon grass, sliced thinly
12 green chillies
1 big onion, sliced
8 shallots
4 cloves garlic
1 tbsp coriander powder
10 candlenuts
1 kg chicken cut into 8 pieces
4 cups coconut milk, from 2 grated coconuts
And 3 cups warm water
Garnish
4 sprigs coriander leaves
Method
1 Heat the oil and fry the paste till fragrant.
2 Add the chicken and cook over low heat for 5 minutes
3 Add the coconut milk and cook for half an hour till the gravy thickens. Garnish and serve.
Subscribe to:
Posts (Atom)
