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.
RESIPI 7: Kerutup Daging
Kerutup Daging
(Terengganu Beef Curry)
Ingredients
125 ml / 4fl oz / ½ cup cooking oil
2 onions, peeled and sliced
3 pandan leaves, shredded and knotted
1 kilogram / 2 pounds, 3 ounces beef lean
topside, finely sliced
750 ml / 11/5 pints / 3 cups coconut milk,
extracted from 1 grated coconut and 750ml / 11/5 pints / 3 cups of water
2 pieces asam gelugur
salt
1 tablespoon sugar
55 grams / 2 ounces / ½ cup kerisik
(pounded roasted grated or desiccated
coconut)
1 turmeric leaf, finely sliced
Whole Spices
2 star anise
3 cardamoms
3 cloves
2 cm / 1 inch cinnamon stick
Finely Ground Paste
20-30 dried chillies, seeded, soaked in water
and drained
200 grams / 7 ounces onions, peeled
4 cloves garlic, peeled
2 cm /1 inch ginger, peeled
2 tablespoons powdered coriander
1 teaspoon powdered fennel
1 teaspoon powdered cumin
15-20 black peppercorns
Method:
1. Heat the oil and saute the onions, whole spices and pandan leaves until fragrant. Add the finely ground paste and fry until the oil separates.
2. Add the beef and fry until it shrinks. Add the coconut milk together with the asam gelugar. Simmer until the gravy thickens.
3. Stir in the salt, sugar, kerisik and most of the turmeric leaf. Discard the pandan leaves and asam gelugur.
Garnish with the remaining turmeric leaf and serve with ketupat or lemang.
Note: Traditional Kerutup Daging does not contain turmeric leaves, but they add flavour.
(Terengganu Beef Curry)
Ingredients
125 ml / 4fl oz / ½ cup cooking oil
2 onions, peeled and sliced
3 pandan leaves, shredded and knotted
1 kilogram / 2 pounds, 3 ounces beef lean
topside, finely sliced
750 ml / 11/5 pints / 3 cups coconut milk,
extracted from 1 grated coconut and 750ml / 11/5 pints / 3 cups of water
2 pieces asam gelugur
salt
1 tablespoon sugar
55 grams / 2 ounces / ½ cup kerisik
(pounded roasted grated or desiccated
coconut)
1 turmeric leaf, finely sliced
Whole Spices
2 star anise
3 cardamoms
3 cloves
2 cm / 1 inch cinnamon stick
Finely Ground Paste
20-30 dried chillies, seeded, soaked in water
and drained
200 grams / 7 ounces onions, peeled
4 cloves garlic, peeled
2 cm /1 inch ginger, peeled
2 tablespoons powdered coriander
1 teaspoon powdered fennel
1 teaspoon powdered cumin
15-20 black peppercorns
Method:
1. Heat the oil and saute the onions, whole spices and pandan leaves until fragrant. Add the finely ground paste and fry until the oil separates.
2. Add the beef and fry until it shrinks. Add the coconut milk together with the asam gelugar. Simmer until the gravy thickens.
3. Stir in the salt, sugar, kerisik and most of the turmeric leaf. Discard the pandan leaves and asam gelugur.
Garnish with the remaining turmeric leaf and serve with ketupat or lemang.
Note: Traditional Kerutup Daging does not contain turmeric leaves, but they add flavour.
RESIPI 6 : Nyonya Prawns and Glass Noodle Kerabu
Nyonya Prawns and Glass Noodle Kerabu
Ingredients
300 g prawns cooked & shelled
50 g vermicelli (glass noodles) blanch in hot water & strained
6 pcs shallots sliced thinly
A handful of coriander leavers and chives chopped
½ cup fried shallots
2 fried tofu cut into small cubes
Green lettuce to garnish
The following to be pounded into a paste:
4 pcs red chilies
4 pcs of bird chillies
3 large tomatos
2 pcs garlic
l/2 cup soaked dried shrimp
4 tbps palm sugar
Juice from 4 kalamansi/2 limes
3 tbps fish sauce
2 pcs lime leave shredded
Method:
1. In a bowl combine the pounded ingredients with lime, fish sauce and lime leave.
2. Mix them well and toss in the rest of the ingredients together. Serve the kerabu immediately
Ingredients
300 g prawns cooked & shelled
50 g vermicelli (glass noodles) blanch in hot water & strained
6 pcs shallots sliced thinly
A handful of coriander leavers and chives chopped
½ cup fried shallots
2 fried tofu cut into small cubes
Green lettuce to garnish
The following to be pounded into a paste:
4 pcs red chilies
4 pcs of bird chillies
3 large tomatos
2 pcs garlic
l/2 cup soaked dried shrimp
4 tbps palm sugar
Juice from 4 kalamansi/2 limes
3 tbps fish sauce
2 pcs lime leave shredded
Method:
1. In a bowl combine the pounded ingredients with lime, fish sauce and lime leave.
2. Mix them well and toss in the rest of the ingredients together. Serve the kerabu immediately
RESIPI 5 : Inchee Kay Bin
Inchee Kay Bin
(Kay Bin Fried Chicken)
Ingredients
1.5kg chicken cut into large serving pieces curry paste blended
40gms / half cup meat curry powdered
1 tbsp powdered chilli
1 ¼ cup thick coconut cream
a pinch of salt
1 tsp sugar
Sauce mixed
3 ½ tbsp Worcestershire sauce
2 red chilies seeded and finely sliced
2 red bird chilies finely sliced
1 tsp of sugar
½ tsp of dry mustard
2 tsp lime juice
Garnish
Some Chinese lettuce leaves
Method:
1. Combined the chicken with curry paste and marinate for 3hrs in the refrigerator
2. Transfer chicken and marinate to a cooking pot and cook over a low heat stirring
occasionally until the gravy dries up. Remove from the heat and live to cool
3. Heat the cooking oil until very hot deep fry the chicken until done and serve it with the lettuce leaves.
RESIPI 4 : Ayam Percik
Ayam Percik
1 ½ kg whole chicken halved
Ground to paste
10 shallots
3 cloves garlic
2 cm ginger
4 red chillies
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
3 stalks lemon grass sliced
1 cm galangal
4 candlenuts
1 cm turmeric
4 cups coconut milk from 1 grated coconut and 3 cups warm water
2 tbsp tamarind juice, from 1 tbsp tamarind pulp and 1 ½ tbsp water
1 turmeric leaf, shredded
Salt and sugar to taste
Method:
1. Mix the chicken with the paste, coconut milk, tamarind juice, turmeric leaf and seasoning in a wok.
2. Lower the heat and cook the chicken for 15 minutes.
3. Remove the chicken and place it on top of the charcoal grill.
4. While the chicken is being grilled, simmer the sauce in the wok and use it to baste the chicken from time to time.
5. Serve the grilled chicken while it is hot.
1 ½ kg whole chicken halved
Ground to paste
10 shallots
3 cloves garlic
2 cm ginger
4 red chillies
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
3 stalks lemon grass sliced
1 cm galangal
4 candlenuts
1 cm turmeric
4 cups coconut milk from 1 grated coconut and 3 cups warm water
2 tbsp tamarind juice, from 1 tbsp tamarind pulp and 1 ½ tbsp water
1 turmeric leaf, shredded
Salt and sugar to taste
Method:
1. Mix the chicken with the paste, coconut milk, tamarind juice, turmeric leaf and seasoning in a wok.
2. Lower the heat and cook the chicken for 15 minutes.
3. Remove the chicken and place it on top of the charcoal grill.
4. While the chicken is being grilled, simmer the sauce in the wok and use it to baste the chicken from time to time.
5. Serve the grilled chicken while it is hot.
Wednesday, May 14, 2008
RESIPI 3 : Satay Malaysia with Peanut Sauce
Satay Malaysia with Peanut Sauce
1 kg tenderloin beef, cubed
500 gm chicken meat
4 tbsp castor sugar
2 tsp salt
60 bamboo skewers
Ground to a fine paste
6 stalks lemon grass
10 shallots
4 cloves garlic
1 cm galangal
1 cm ginger
1 ½ tbsp turmeric powder
Side dishes
2 cucumbers, cut into wedges
2 red onions, cut into wedges
peanut sauce
cubed rice
Method
1. Mix the beef and chicken separately with the paste, sugar and salt and skewer them. Leave to marinate overnight.
2. Grill the beef and chicken.
3. Serve with the cucumber, red onions, peanut sauce and cubed rice.
Kuah Kacang (Peanut Sauce)
Ground to paste
4 stalks lemon grass, sliced
1 cm galangal
1 cm ginger
1 tsp cumin seeds
1 tbsp coriander seeds
4 tbsp chilli paste
4 tbsp vegetable oil
300 gm toasted peanuts, ground coarsely
1 cup water
1/4 cup thick tamarind juice, strained from 2 tbsp tamarind pulp mixed with 1/4 cup water
4 tbsp sugar
100 gm palm sugar salt to taste
Method
1. Heat the oil in a pot and fry the paste till fragrant.
2. Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt.
3. Simmer and cook till thick. Serve the satay with this sauce.
1 kg tenderloin beef, cubed
500 gm chicken meat
4 tbsp castor sugar
2 tsp salt
60 bamboo skewers
Ground to a fine paste
6 stalks lemon grass
10 shallots
4 cloves garlic
1 cm galangal
1 cm ginger
1 ½ tbsp turmeric powder
Side dishes
2 cucumbers, cut into wedges
2 red onions, cut into wedges
peanut sauce
cubed rice
Method
1. Mix the beef and chicken separately with the paste, sugar and salt and skewer them. Leave to marinate overnight.
2. Grill the beef and chicken.
3. Serve with the cucumber, red onions, peanut sauce and cubed rice.
Kuah Kacang (Peanut Sauce)
Ground to paste
4 stalks lemon grass, sliced
1 cm galangal
1 cm ginger
1 tsp cumin seeds
1 tbsp coriander seeds
4 tbsp chilli paste
4 tbsp vegetable oil
300 gm toasted peanuts, ground coarsely
1 cup water
1/4 cup thick tamarind juice, strained from 2 tbsp tamarind pulp mixed with 1/4 cup water
4 tbsp sugar
100 gm palm sugar salt to taste
Method
1. Heat the oil in a pot and fry the paste till fragrant.
2. Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt.
3. Simmer and cook till thick. Serve the satay with this sauce.
RESIPI 2 : Urap Sayuran (Vegetable and Chicken Salad)
Urap Sayuran (Vegetable and Chicken Salad)
Ingredients
3 tbsp cooking oil
2 salam leaves
250 ml or 1 cup coconut milk,
Extracted from ½ grated coconut and 250 ml or 1 cup water
300 g chicken breast, finely diced
Salt
Sugar
200 g long beans, cut into 0.5 cm length
300 g young jackfruit, peeled, blanched and cut into bite-sized pieces
45 g or ½ cup roasted grated or desiccated coconut
30 g or ¼ cup crisp-fried shallots
6 bird’s eye chillies, whole or finely sliced lime juice
½ fresh pineapple diced into small cubes
3 pieces of fermented soy bean cake (tempe), cut into cubes and deep fried till golden
Finely Ground Paste:
5 red chillies
½ tsp black peppercorns
3 candlenuts
6 shallots, peeled
4 cloves garlic, peeled
1 cm galangal, peeled
1 cm fresh turmeric, peeled
1 stalk lemon grass, finely sliced
2 tbsp grated palm sugar or brown sugar
Method:
1. Heat the oil in a wok and fry the finely ground paste until fragrant. Add the salam leaves, coconut milk and chicken. Cook until
slightly thickened and season with salt and sugar. Remove from heat and cool.
2. Put the long beans and jackfruit into the bowl. Add the chicken, tempe, pineapple, coconut, crisp-fried shallots, chillies, and toss.
Season with lime juice.
Note: Finely shredded turmeric leaves and roasted grated coconut may be sprinkled on top of this salad before serving.
Ingredients
3 tbsp cooking oil
2 salam leaves
250 ml or 1 cup coconut milk,
Extracted from ½ grated coconut and 250 ml or 1 cup water
300 g chicken breast, finely diced
Salt
Sugar
200 g long beans, cut into 0.5 cm length
300 g young jackfruit, peeled, blanched and cut into bite-sized pieces
45 g or ½ cup roasted grated or desiccated coconut
30 g or ¼ cup crisp-fried shallots
6 bird’s eye chillies, whole or finely sliced lime juice
½ fresh pineapple diced into small cubes
3 pieces of fermented soy bean cake (tempe), cut into cubes and deep fried till golden
Finely Ground Paste:
5 red chillies
½ tsp black peppercorns
3 candlenuts
6 shallots, peeled
4 cloves garlic, peeled
1 cm galangal, peeled
1 cm fresh turmeric, peeled
1 stalk lemon grass, finely sliced
2 tbsp grated palm sugar or brown sugar
Method:
1. Heat the oil in a wok and fry the finely ground paste until fragrant. Add the salam leaves, coconut milk and chicken. Cook until
slightly thickened and season with salt and sugar. Remove from heat and cool.
2. Put the long beans and jackfruit into the bowl. Add the chicken, tempe, pineapple, coconut, crisp-fried shallots, chillies, and toss.
Season with lime juice.
Note: Finely shredded turmeric leaves and roasted grated coconut may be sprinkled on top of this salad before serving.
RESIPI 1 : Rendang Ayam Pedas
Rendang Ayam Pedas
(Hot Chicken Rendang)
½ cup desiccated coconut for the kerisik
1 ½ kg whole chicken, cut into 12 pieces
3 cups coconut milk made from 1 ½ grated coconuts and
2 cups warm water
1 turmeric leaf, sliced thinly salt and sugar to taste
Ground to paste the following ingredients:
8 shallots
3 cloves garlic
3 stalks lemon grass, sliced
½ cm fresh ginger
½ cm galangal
½ cm turmeric
5 bird chilies
3 candlenuts
2 tbsp chili paste
Method:
1. To make the kerisik, toast the desiccated coconut in the oven at 180° C for 20 minutes. Stir it from time to time till the coconut is
dark brown in colour.
2. Transfer the coconut to a grinder and grind till the kerisik is a smooth paste.
3. Mix the chicken pieces with the grounded ingredients (not the kerisik) in a wok, add the coconut milk and simmer for about half an
hour till the chicken is almost dry.
4. Reduce the heat and add in the kerisik. Add the salt and sugar to taste.
5. Add the turmeric and give a quick stir before turning off the heat.
(Hot Chicken Rendang)
½ cup desiccated coconut for the kerisik
1 ½ kg whole chicken, cut into 12 pieces
3 cups coconut milk made from 1 ½ grated coconuts and
2 cups warm water
1 turmeric leaf, sliced thinly salt and sugar to taste
Ground to paste the following ingredients:
8 shallots
3 cloves garlic
3 stalks lemon grass, sliced
½ cm fresh ginger
½ cm galangal
½ cm turmeric
5 bird chilies
3 candlenuts
2 tbsp chili paste
Method:
1. To make the kerisik, toast the desiccated coconut in the oven at 180° C for 20 minutes. Stir it from time to time till the coconut is
dark brown in colour.
2. Transfer the coconut to a grinder and grind till the kerisik is a smooth paste.
3. Mix the chicken pieces with the grounded ingredients (not the kerisik) in a wok, add the coconut milk and simmer for about half an
hour till the chicken is almost dry.
4. Reduce the heat and add in the kerisik. Add the salt and sugar to taste.
5. Add the turmeric and give a quick stir before turning off the heat.
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