Nasi Mandy

Untuk 4-5 orang

Bahan

Beras Basmathi 2 pot (2 calung)

Rempah serbuk mandy (powdered spices)

Rempah tumis mandy (kayu manis, pelaga, cengkih, dan lumi)

1.5 kg daging kambing & tulang

2 biji bawang besar (Holland onions)

5 biji bawang putih (5 pips garlic)

2 cili hijau (2 green chilies)

3 sudu besar minyak masak (3 Tabsp cooking oil)

1.5 sudu kecil garam (salt to taste - 1.5 teasp salt should be sufficient)

Optional

2 sudu kecil pewarna kuning telur (2 teasp egg yolk food colour) 

1 akar daun ketumbar 

sedikit daun sup.

sedikit kismis emas (golden raisins).

Pekakas

Kuali & senduk kayu

Periuk nasi elektrik (electric rice cooker)

A. Cara Penyediaan Kambing dan Nasi

(1) Kambing

Rebus daging & tulang kambing hingga empuk (tanpa garam).

(2) Nasi

Rendam beras 20 minit atau lebih kemudian toskan

(3) Rempah

Tumiskan rempah tumis mandy, 2 biji hirisan bawang besar, 5 biji hirisan bawang putih hingga bawang menjadi garing.

Masukkan rempah serbuk mandy. Tumis dengan api kecil.

(4) Periuk nasi

Masukkan rempah tumis dan beras ke dalam periuk nasi elektrik.

Masukkan 1.5 sudu kecil garam dan 2 cili hijau.

Masukkan 600 ml air rebusan beserta daging kambing dan tulang ke dalam periuk nasi.

Masukkan 1 akar daun ketumbar dan sedikit daun sup.

Masukkan sedikit kismis (raisin).

Tanak nasi sehingga hampir masak. Kacau nasi apabila 80% masak (air nasi sudah kering).

Biarkan masak sepenuhnya.

B. Cara Penyediaan Sos Harrah

2 biji tomato

2 ulas bawang putih

1 sudu kecil perahan lemon

daun ketumbar

cili padi

sedikit garam

Kisar semua bahan tanpa air (blend all ingredient without water).

C. Cara Penyediaan Salad Arab

2 biji tomato

1 batang timun - dipotong dadu (diced cucumber)

1 labu bawang besar - hiris halus

daun ketumbar - hiris halus

Campurkan semua bahan ke dalam mangkuk. Tambah sedikit garam dan serbuk lada kitam.

Pasembur

Pasembur is a vegetarian Indian salad served mainly in Penang. The best stall is Stall 45 owned by Uncle Mohideen at Jalan Kota by the Esplanade, near the Municipal building in George Town.

Ingredients

Fried potatoes

Prawn fritters

Fried tawfu

Hard boiled chicken eggs

Sengkwang (shredded thinly)

Cucumber (shredded thinly)
Carrots (shredded thinly)

Sweet red thick light peanut sauce

1 plate serves 4 people

How to make cucur udang at home:

Ingredients

Plain flour

Rice flour

1 packet Cucur Udang Adabi or Cucur Bawang Adabi

1-2 chicken eggs

shallots and Holland onions (diced thinly)

salt and pepper to taste

oil for frying

water for mixing batter

0.25 kg small-medium prawns (unshelled, remove sharp horns and tail with scissors)

kuali

a large S/S bowl & kitchen paper towel 

a serving bowl with kitchen paper towel

Method

Combine all ingredients in a bowl and mix thoroughly till all are blended

Add water and egg and mix into a loose batter

Add prawns

Fry each cucur udang until well done

Serve with hard boiled eggs, vegetables, and sauce bought from pasembur stall in Penang

Ikan masak lemak daun kadok & daun kesum

This recipe was obtained from Ahmad Suhairi in FB (DrUwais Ahmadi in FB). It sounded delicious so I decided to try it one night.

Ingredients

2 ikan kerisi

1 packet santan powder

3 cloves of garlic

1 small Bombay onion

daun kadok - about 6 large pieces

daun kesum - about 1 handful

2 tablespoonful cooking oil

salt to taste

warm-hot water - about 1 electric kettle (1.7 litres)

1 packet ikan bilis seasoning for fried rice (use a little or entire packet)

How to cook

Thaw the frozen fish

Fry onion and garlic till soft and light brown

Add warm-hot water

Add powdered santan and stir to mix

Let santan boil through

Add fish

Add ikan bilis seasoning and salt to taste

Cut the daun kadok with a pair of scissors to 1" width

Strip daun kesum from their stalks - should be able to get 1 handful

When the fish is almost done, add daun kadok and daun kesum. Stir to submerge all leaves

Let the leaves soften or become limp

Switch off the fire

Serve hot with rice