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Saturday, 26 October 2013

Kari Tulang

Serves 8 (or 2 meal times)
Suitable for breakfast, lunch and dinner

Ingredients

1 kg beef on bones (ribs) (daging Qurban bahagian rusuk)
2 white onions (bawang saiz sederhana warna putih)
3 shallots (bawang merah kecil)
5 pips garlic (bawang putih)
1-2 jugs of hot water (air panas)
salt to taste (1-4 teaspoonful salt; always use a spoon to gauge salt)
half a cup of cooking oil (setengah cawan minyak masak Murni)
beef/chicken curry powder ( I used 1 packet rempah Selising for chicken/beef)
3 stalks of coriander (3 tangkai daun ketumbar)
half a tablespoonful of granulated white sugar (setengah sudu makan gula pasir)
a quarter of a small piece of palm sugar / gula Melaka (guna 1 suku gula keret or less)
4 pieces slices young galanga / lengkuas muda
4 pieces slices young ginger / halia muda
4 tiny pieces or 1 large pieces asam keping
kuali
wooden spoon

Method
  1. Cut and clean beef or spare ribs
  2. Heat up kuali and place beef ribs. Cook till beef pieces turn grey and shrink a bit
  3. Add hot water to beef ribs and boil till water reduces to half. 
  4. Add some salt, all diced onions and garlic.
  5. Add more hot water to cover beef ribs and continue to boil till water reduces to half. 
  6. Repeat adding more hot water and boil till beef ribs are tender (masak lembut)
  7. When water has been reduced to half and beef ribs are tender, add cooking oil
  8. Add enough oil and then add beef/chicken curry powder. Stir to mix. Add a little hot water
  9. Continue to cook on slow heat to avoid burning which gives the dish a bitter aftertaste
  10. Add lengkuas, ginger and coriander stalks. Stir to mix. Continue to cook
  11. Add granulated sugar and palm sugar to taste. Stir to mix. Continue cooking
  12. Add hot water if mixture thickens too much. Stir often to avoid sticking to bottom of kuali
  13. Taste and adjust salt only. Do not add anymore sugar.
  14. Switch off stove once all has blended and cooked through well. 
  15. Serve hot with rice, bread or buns.


    When still hot 

    When stored in the fridge 

Saturday, 19 October 2013

Nasi Arab

Serves 5-6 people
Takes ~1 hour to prepare


Ingredients

a third of chicken (clean and cut into small pieces; can use beef or mutton)
1 packet Nasi Arab (buy from Pulau Melaka market): contains
  - 1 packet of Beras Basmathi (about 4.5 pots rice)
  - 1 packet of Nasi Arab curry powder (rempah nasi Arab)
2 tablespoonful cooking oil
2 tablespoonful of butter (ghee or margarine)
1 inch cinnamon
2 cloves
2 cardamom pods
3 pieces of star anise (bunga lawang)
1 big white onion (slice)
1 inch ginger (or 2 ginger slices; slice thinly)
3 pips garlic (slice)
warm/hot water
2 medium red tomatoes (diced)
2 limau kasturi (need 2 tablespoonful juice limau kasturi)
2 tablespoonful tomato sauce
1.5 tablespoonful sugar
1 tablespoonful salt

Method
  1. Wash and soak rice for 15-20 minutes. Drain and place inside rice pot
  2. Heat oil and butter in kuali
  3. Add cinnamon, cloves, cardamom and star anise. Fry till fragrant
  4. Add onion, garlic, ginger and fry till fragrant
  5. Add tomato sauce, limau kasturi juice, and diced tomatoes.
  6. Add chicken pieces and stir to mix
  7. Add sugar and salt, and stir
  8. Add 3/4 cup water to cover chicken pieces
  9. Let chicken cook till done (masak empuk)
  10. When the chicken pieces are cooked, separate the chicken pieces from gravy
  11. Add all gravy to rice in rice pot. Stir to mix. Add 800 ml (~4 cups) hot water till 5 mark level
  12. Add 1 piece daun pandan and 1 stalk daun kari
  13. Cook rice till half done and add chicken pieces to rice. Stir and continue to cook rice for 20 minutes until rice is done.
  14. Serve Nasi Arab while still hot. Serve with dalca and acar timun.











Wednesday, 16 October 2013

Fried Beef With Olives

Daging Goreng Dengan Buah Zaitun
(Aidiladha 15 October 2013)

Ingredients
1 kg beef - slice thinly
4 white onions - slice thinly
1 bulb garlic - slice thinly
1 slice ginger - slice thinly
black olives - one small plate - slice into rings
green olives - half a small plate - slice into rings
black peppercorns - crushed
half a cup of cooking oil
salt to taste
soy sauce
salt
tomato sauce
kuali
wooden spoon

Method
  1. Heat up kuali
  2. Wash beef and place in kuali. Cook on low heat without oil or water. Meat will turn from pink to grey.
  3. When all meat have turned grey, add hot boiling water to cover meat. Cook on low heat.
  4. When the water has dried down, stir and add more hot water. Stir and cook on low heat.
  5. When the water has dried down, stir and add more hot water. Add salt, some garlic and ginger. Stir and cook on low heat.
  6. When the water has dried down, add oil and stir. 
  7. When the oil is hot enough, add crushed peppercorns, all onions and garlic. Stir to mix.
  8. Cook till onions are soft. Add sliced black olives and green olives. Stir.
  9. Remove to bowl.
  10. Serve hot with mint leaves, small green chillies, daun pucuk paku (shoots), and keropok.


WHITE ONIONS AND GARLIC





BLACK PEPPERCORNS








BEEF SLICES


Cook meat on low heat without oil or water 

Meat will turn from pink to grey 

#1. Water added to cover meat 

#2. Water added a second time to cover meat 

#3. After the 3rd addition of water, add some salt, garlic, and ginger. Cook till the water runs dry 

Once the water has dried up, add oil and let it heat up 

Add all onion and garlic. Cook to soften the onion and garlic. Stir to mix. 

Once onions and garlic are softened, add soy sauce and tomato sauce. Stir. 

Add sliced black and green olives. Stir. Transfer to bowl.