Monday, March 30, 2009

Egg Rendang - Rendang Telur

Egg rendang telurAfter I made Beef Rendang recently, I found that Ummi fr Home Sweet Home made Egg Rendang and being typical me, when I just learned about making something new, I tend to make them a lot. I Immediately boiled some eggs and decided to take it up a notch by deep-frying them too. I love to deep-fry hard-boiled egg. I have done it for my Sambal Telur / Egg Sambal before.

I must say this Egg Rendang / Rendang Telur is the easiest rendang to make. Unlike beef or chicken rendang that take hours to make/cook, this Rendang Telur takes less than an hour. That may sound long to some but if you have ever made rendang before, any kind of rendang that is, it will take hours to get them 'blend' together. So if you are running out of time or just to want a rendang dish but like me, too lazy to make something tedious, do give this Egg Rendang / Rendang Telur a try.

Egg Rendang / Rendang Telur
serves 2-3

3-4 eggs, boiled and de-shelled
1 tsp sambal oelek
1 tsp coriander powder
2 shallot, thinly sliced
1in ginger, thinly sliced
1 garlic, thinly sliced
2-3in lemongrass, thinly sliced
1 tsp turmeric powder
1 small can coconut milk
1 tbs kerisik
Salt and sugar to taste

1. In a pot, heat some oil on medium heat and deep-fry the eggs until brown. The outer skin would get a bit wrinkly. Keep turning them until all sides are brown and wrinkly. Set aside.

2. Heat oil in a different pot and add in the sliced ingredients. Fry till fragrant.

3. Add in sambal oelek, lemongrass, coriander powder and turmeric powder. Stir well.

4. Add in coconut milk, salt and sugar and mix well.

6. Stir continuously and let the rendang cook on medium heat until almost dried and add in kerisik and eggs.

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Tuesday, March 24, 2009

Chinese Fried Rice

chinese fried riceFried rice is an easy all-in-one meal that everybody can make. Especially Chinese Fried Rice. When I make it, I would use minimum ingredients with no meat or seafood. Just rice, mixed veggies and egg. Well, maybe some oil for frying, garlic and salt and pepper to taste too. Now, how can you not say that it is the easiest meal to make?

Yet as simple and easy as it is, I hardly ever made them. I am not sure why but maybe because when I cook white rice, I just do not cook extra and since I am the only one eating it, there is hardly ever any rice left that is enough to make fried rice. Until recently of course. I reminded myself to cook extra rice since it has been a while that I have homemade fried rice.

fried riceChinese Fried Rice
serves 1-2

2 cups 1-day old cooked white rice
2 garlic, sliced
1 cup frozen mixed veggie
Half medium size onion, sliced
2 eggs
Salt, sugar and white pepper to taste
2 tbs veggie oil

1. In a frying pan, heat the oil and saute the garlic.

2. Add the mixed veggie and cook until they are soft. Add in the rice together with sliced onion, salt, sugar and white pepper. Stir well.

3. In a small bowl, break the eggs and whisk a little and add into the pan. Stir until the egg mixed well with the rice. Serve immediately.

Please also check out my Belacan and Salted Fried Rice.

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Thursday, March 19, 2009

Lobster Tail with Lemon Curry Butter

lobster tail lemon curry butterI am so lucky to live in SoCal where seafood is easy to get and not too expensive. My girlfriend who lives in Germany always complain to me how she missed eating seafood since they are not easy to get. But then again, she goes back to Malaysia at least twice a year and where she lives, Titisee/Black Forest, it is just so beautiful. So I guess that was not too bad eh? Talking about Black Forest, reminds me of Black Forest Cake. I am not quite sure if they are available here but they are in Malaysia and it is 1 of my favourite cakes and they are so yummy. I had a huge slice when I was in Black Forest and it took me by suprised by the overwhelmingly taste of alcohol in the cake unlike those available in Malaysia.

Special Fares Turkey

I think I am confusing my readers now since the title and pictures posted here are not of cake of any kind. No, you are not wrong. I was just reminiscing all the travelling that I did during my younger years. *wink* Now back to the title and pictures, I made Lobster Tail with Lemon Butter Sauce after I saw it at Maya's My Feasts. This is the 2nd time I cooked lobster on my own. The first time, I just boiled it and eat it with chili sauce. I know! Sad huh? After seeing it at My Feasts, I decided to make some myself. Here is my version.

Lobster Tail with Lemon Curry Butter

1 lobster tail, halves
2 garlic, minced
1 shallot, minced
1/4 tsp hot chili powder
1 tbs curry powder
1/2 stick unsalted butter -softened
1 tbs lemon juice
1/4 tsp salt

1. Saute minced garlic and shallot with 2 tbs of butter.

2. Add in chili and curry powder and saute for 1 min. Let it cool and add in lemon juice. Keep aside (or you can refrigerate) until ready to use.

3. Seasoned lobster tail with salt and pepper. Lightly butter a frying pan and cook the lobster tail. (Just like shrimp, this should not take long)

4. When the lobster is done, pour some of the Lemon Curry Butter on top. Eat with steamed vegetable like broccoli and carrot. You can also drizzle some of the Lemon Curry Butter on the vegetables like I did.

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Monday, March 16, 2009

Crab Curry with Pineapple / Kari Ketam Nenas

crab curry pineappleLast week the weather has been kind of cold. Too cold and gloomy that we did not even go for our walk on the beach last weekend. Of course it was not as cold as in the East Coast who got another round of snowstorm but still cold for Orange County in March. In a way, it is good since it makes me want to cook even more. And I really cook a lot more last week.

I have been meaning to cook Crab Curry with Pineapple for a while but I never remember to get canned pineapple when I go groceries shopping, until recently. I may not fancy curry much but every once in a while I would have this craving for some. Here is my Crab Curry with Pineapple recipe. I hope you will try it and love it as much as I did.

Crab Curry with Pineapple
serves 1-2

2-2.5lb crab, cleaned and cut (I separate the claws and cut the body in half)
3 shallot, sliced
2 garlic, sliced
2in ginger, sliced
4-spice (2in cinnamon stick, 1 star anise, 4 cloves and 4 cardamom seed), rinsed and drained
2-3 tbs curry powder, mixed with a little water to form a thick paste
3-4 pineapple ring, each cut into 4-6 pieces
1 small can coconut milk (165ml)
165ml water (I used the coconut milk can)
Salt and sugar to taste
3 tbs vegetable oil

1. In a wok or big pan, heat the oil and add the 4-spice until fragrant. Add shallot, garlic and ginger. Stir until fragrant.

2. Add water and coconut milk, stir until boil. Add sugar and salt to taste.

3. Once boiled, add in the crab and give a little toss so all the crab parts are covered by the sauce. Cover and let it cook. Just like other seafood, this should not take too long. Once the shell is bright orange, they are cooked.

4. Take the lid off, add the pineapple and stir well. Taste and serve with warm white rice.

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Thursday, March 12, 2009

Beef Rendang / Rendang Daging

beef rendangI made Kerisik in my previous post. I am sure some of you already know what it was for. Yes, it is Beef Rendang. Rendang is an all time favourite of Malaysia and Indonesia. In Malaysia, rendang is popular among the Malays and is usualy served during wedding reception, family gathering and special events. I finally made Beef Rendang from scratch! Thanks to MamaFami whose recipe I think is the simplest with minimum easy to get and/or substituted ingredients. According to her, the dish was her late father's favourite. I am happy to share with you the easy-to-make Beef Rendang. Try this Beef Rendang recipe. You won't regret it. It is easy to make yet it tasted so good.

Beef Rendang / Rendang Daging

1 lb beef, cut into small chunck
4-5 shallots, sliced
3-4 garlic, sliced
2in ginger, sliced
1.5 tbs sambal oelek
2 tbs coriander powder
1 lemon grass, thinly sliced
1 tsp turmeric powder
3oz coconut milk, about half small can
3 tbs brown sugar
3 tbs sweet soya sauce (for color)
1-2 kaffir lime leaves
2-3tbs Kerisik

1. Heat oil in a pot and add in the sliced ingredients. Fry till fragrant.

2. Add in sambal oelek, lemongrass, coriander powder and turmeric powder. Stir well.

3. Add in the beef and let it cook on medium heat.

4. Add in coconut milk, brown sugar, salt, sweet soya sauce and kaffir lime leaves. Mix well.

5. Let the rendang cook on medium heat till almost dried and add in kerisik.

6. Mix well and remove from heat. Enjoy with warm white rice or toast or nasi impit.

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Monday, March 9, 2009

Kerisik / Toasted Grated Coconut

Malay cooking is very tedious and uses a lot of ingredients especially if you really follow the kampung (village) recipes. Those that I have posted so far have mostly been 'modernised' thus they are some-what easier to make without compromising too much of the taste. Some of the ingredients are also readily available (pre-packed/instant) at the store like curry paste, rendang paste, sweet and sour paste, kerisik and etc. When I told my aunt that I uses instant kerisik, she (and my cousins!) pooh-poohed me for not making my own kerisik.

For those who are in the dark, kerisik is toasted grated coconut. One of the many important ingredients in Malay cooking. It is used in making among other, rendang and nasi ulam. To make kerisik, you will need if possible, freshly grated coconut flesh that has not been squeezed of the coconut milk yet. Alternatively, you can use the frozen grated coconut (thawed). That was what I used.

Kerisik / Toasted Grated Coconut

8oz grated coconut

1. Add freshly grated coconut in a non-stick pan, stir continuously on low to medium heat.

2. Stir until it becomes golden brown. Turn the heat off.

3. Grind in the food processor or pound using mortar and pestle.

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Tuesday, March 3, 2009

Sambal Tumis Tempeh dan Ikan Bilis / Anchovies and Tempeh Sambal

sambal tempeh anchovies
Tempeh, a fermented soybean is mostly associated with Orang Jawa or Javanese. Like tofu, tempeh is made of soybean but retained in whole soybean shape. Since Malaysia is close to Indonesia, it is no wonder tempeh is very popular especially in the state of Johor. Actually I only know of this fact after talking to my ex-schoolmate yesterday. My father is a Johorean so we eat tempeh all the time and so I thought everybody eats tempeh too. Apparently I was wrong.

While tempeh is easily found in Malaysia, here in the US you can only find them either at the asian stores or specialty stores like Trader Joe's (California) which is of course a bit more expensive. My friend Gert of My Kitchen Snippet brought me some tempeh when she came here for a holiday and I just deep fried and eat them with sambal kicap (soy sauce sambal). When I managed to find some more tempeh from the asian store, I decided to make Sambal Tumis Tempeh and Ikan Bilis. Here is the recipe and I hope you will enjoy it.

Sambal Tumis Tempeh dan Ikan Bilis

4oz Sambal Tumis
A block of tempeh, cut into small pieces
A handful of anchovies - cleaned, rinsed and drained
1/2 onion, sliced
Oil for frying

1. In a frying pan (or pot), fry the tempeh, set aside and then fry the anchovies and set aside.

2. In another pan, heat about 2 tbs of vegetable oil and sauteed the onion. Add sambal and stir until it thickened.

3. Add in tempeh and anchovies and stir until they are fully coat by the sambal.

4. Enjoy with warm white rice or on toast.

More interesting recipes, click on the titles;

Fried Eggplant with Sambal

Deep-Fried Tofu with Sweet Chili Sauce

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