Tuesday, 16 September 2008

Masak Lemak Pucuk Paku

I am aware of my various masak lemak recipe in this space. My parents are originated from Negeri Sembilan & masak lemak is kind of synonym to the family menu. This is another masak lemak that I love. Pucuk Paku is a type of fern. It goes the best with masak lemak.

Pucuk Paku

First, slice 3 cloves of shallots, 2 cloves of garlic, 2-3 tbs of Bird Eye Chilly paste (I nomally make in big portion. Chillies & fresh turmeric are blended together. Store in the freezer for later use) & a tablespoonful of dried anchovies.

Pour in a cup of diluted coconut milk from a 200ml packet. Heat fire.

Stir continuously on slow fire. After 5 minutes, pour in the rest of the coconut milk.

Keep stirring. Once it's about to boil, add in the Pucuk Paku.

Add salt to taste & it's ready. Very simple. The trick is never stop stirring under slow fire.

Masak Lemak Pucuk Paku. Serve with hot rice.

Wednesday, 10 September 2008

Rendang Daging

No, I'm not in the raya mood yet. Just felt like cooking this Rendang Daging (beef rendang) for breaking fast last week knowing that it is HB's favourite & his first time breaking fast at home this Ramadhan. Thank to my mother-in-law for sharing her recipe.

First of all is to slice 7-8 shallots, 5-6 garlic & 1 1/2 inch ginger. Put everything in a pan (preferably a non-stick) together with 3-4 pounded ginger & 2-3 tbsp of chilly paste.

Start fire & add in a kg of cut beef.

Stir with 1-2 tbsp turmeric powder under slow fire for up to 5 minutes.

Next, combine 200ml of diluted coconut milk & keep stirring .(700ml coconut milk is used in this recipe)

After 10 minutes, join in 2 pieces of turmeric leaves & the rest of the coconut milk.

Turmeric Leaves

Simmer until boil & do not forget to stir. Once boiling add in 100gm of kerisik (grated coconut pan-fried without oil)


Continue stirring. Add in salt & sugar (I prefer brown sugar) to taste. These pictures below show the cooking process of my rendang. It takes up to 2 1/2 hours.

Rendang Daging

Best served with rice or bread. Of course lemang & ketupat too. Give it a try!

Friday, 5 September 2008

Roti Jala

This Roti Jala is a hit among my girls. Yasmin& Balqis simply eat it just like that but Wardah like me, loves it with chicken curry (I posted a recipe on my previous post). Jala, which means net refers to the netty feature of this unique delicacy which is very much like the French crepe but lacy.

It needs a little bit of patience to make this Roti Jala. The batter has to be very smooth for it to go through the holes of the Roti Jala mould. Sometimes it can go through but after awhile, there might be clumping in the holes. I normally use a clean toothpick to get rid of the clump.

Now, let's prepare the batter. Mix half a kg of wheat flour, an egg, 700ml water & a tsp of salt.

I use a mixer but my mom prefers her blender.

Add a pinch of turmeric powder for colour.

This is the Roti Jala mould.

Before cooking, you need to test the texture of your batter. If it can flow freely through the holes, the batter is ready. If not dilute the batter with more water.

Once it is ready, put a ladle of batter into the mould. Hold the handle & make a circular motion on a non-stick pan.

Brush with cooking oil using Pandan leave.

Flip it over

The Roti Jala

These are the steps to fold the Roti Jala (clockwise)

Serve the Roti Jala with curry. Some take it with durian sauce which is not to my liking.

Wednesday, 3 September 2008

Kari Ayam

I love chicken. No matter how it is cooked, I will savour with delight. Curry however does not really agree to my tongue but when chicken is in the picture, I give in. This is my Kari Ayam recipe, exactly how my mother prepares. Hope you will enjoy this as much as I do.

These are the ingredients for sauteeing . 3-4 cloves of shallots (sliced), 2-3 cloves of garlic(sliced), an inch of ginger (sliced), 3 lightly pounded lemon grass, half - 1 cinnamon stick, 1-2 star anise & 2-3 cardamons.

Sautee all the ingredients above.

While waiting for the sauteed ingredients to turn golden, let's get the curry paste ready. A packet of chicken curry powder ( I prefer Adabi), water, chilly paste & curry leaves.

Stir to get this paste

Add in the curry paste together with the sauteed ingredients once it turns almost golden

Stir well for 2-3 minutes until the paste is cooked

Join in the chicken (3/4 of a whole chicken)

Stir the chicken together with the paste for 1-2 minutes

Pour in water as enough to almost cover the chicken

Combine cut potatoes

Let simmer until the potatoes tender

Add in 1-2 tablespoon of coconut milk. Stir well & put in salt to taste.

Kari Ayam