Rendang (Beef Stew Curry)
A mild beef & egg curry flavoured with coconut milk and lemongrass.
Serves 4-6 / Ready in 3 hours or faster with slow cooker/Recommended dessert fresh Rambutans or Kelapa Muda (young coconut)
Ingredients :
2 fresh lemongrass stalks
2 large red chillies, deseeded and chopped
6 garlic cloves, roughly chopped
5cm piece of ginger, roughly chopped
1 large onion, roughly chopped
1/2 tsp ground ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tbsp sugar
1 tsp salt
Tamarind or 2 tbsp lemon juice
600ml canned coconut milk
1 tsp freshly ground black pepper
2 tbsp sunflower oil
12 cloves
2 bay leaves
4-6 boiled eggs
1.5kg braising steak or stew, such as chuck or blade, cut into 5cm pieces mix with salt for 2 minutes and then wash.
1. Remove the outer leaves from the lemongrass stalks and reserve. Put into a food processor the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add cloves and allow them to sizzle for about 1 minute. Add the spice paste,lemon grass stalks and bay leaves & the beef and fry gently for 2 minutes. Add the coconut milk, 200ml water, salt and bring to the boil.
3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
4. Lower the heat to a simmer, add the boiled eggs, tamarind liquid or lemon juice and sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. OR for faster result,you can cook with slow cooker for 1 hour.
Serves 4-6 / Ready in 3 hours or faster with slow cooker/Recommended dessert fresh Rambutans or Kelapa Muda (young coconut)
Ingredients :
2 fresh lemongrass stalks
2 large red chillies, deseeded and chopped
6 garlic cloves, roughly chopped
5cm piece of ginger, roughly chopped
1 large onion, roughly chopped
1/2 tsp ground ginger
1 tbsp ground coriander
1 tsp ground cumin
1 tbsp sugar
1 tsp salt
Tamarind or 2 tbsp lemon juice
600ml canned coconut milk
1 tsp freshly ground black pepper
2 tbsp sunflower oil
12 cloves
2 bay leaves
4-6 boiled eggs
1.5kg braising steak or stew, such as chuck or blade, cut into 5cm pieces mix with salt for 2 minutes and then wash.
1. Remove the outer leaves from the lemongrass stalks and reserve. Put into a food processor the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
2. Heat the sunflower oil in a large flameproof casserole over a medium heat. Add cloves and allow them to sizzle for about 1 minute. Add the spice paste,lemon grass stalks and bay leaves & the beef and fry gently for 2 minutes. Add the coconut milk, 200ml water, salt and bring to the boil.
3. Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
4. Lower the heat to a simmer, add the boiled eggs, tamarind liquid or lemon juice and sugar and leave to cook uncovered for 21/2 hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. OR for faster result,you can cook with slow cooker for 1 hour.
Ayam Goreng (Fried Chicken)
Served 4-6 / Ready in 2 hours /Recommended Dessert Monica lapis legit
1 Chicken
1 Coconut drink (from 1 Coconut water) or 5 cups water
1/2 Brown onion and 4 Garlic (chopped together)
1/2 ts Tamarind
1/2 ts Spoon ground galanga (laos Or lengkuas) or fresh galanga
2 Bay leafs (daun salam)
1/2 ts Curcuma
1/2 salt
1 ts brown sugar
OR to replace the ingredients above you can use INDOFOOD Ayam Goreng
2 Lemongrass stalks
2 tbsp vinegar
2 tbsp oil
1.Chicken,salt & vinegard mix together for 5 minutes and then wash with water.(I always do that with chicken,to avoid the smell and make it crispier when you fry it)
2.Fry the ingredients and add chicken, litle bit water for 10 mins and turn over.Turn off, let the ingredients absorb into the chicken for 30 mins to 1 hour.
3.Turn it on again and boil them with the rest of water for about 30 minutes or until tender.(faster with slow cooker)
(closed with the pot lid) Please turn over the chicken after 15 minutes.
4.When the chicken becomes tender and cool deep fry with oil.
Serve with rice, lettuce, slices cucumber (small, lebanese cucumber) also slices tomatoes and sambal terasi
1 Chicken
1 Coconut drink (from 1 Coconut water) or 5 cups water
1/2 Brown onion and 4 Garlic (chopped together)
1/2 ts Tamarind
1/2 ts Spoon ground galanga (laos Or lengkuas) or fresh galanga
2 Bay leafs (daun salam)
1/2 ts Curcuma
1/2 salt
1 ts brown sugar
OR to replace the ingredients above you can use INDOFOOD Ayam Goreng
2 Lemongrass stalks
2 tbsp vinegar
2 tbsp oil
1.Chicken,salt & vinegard mix together for 5 minutes and then wash with water.(I always do that with chicken,to avoid the smell and make it crispier when you fry it)
2.Fry the ingredients and add chicken, litle bit water for 10 mins and turn over.Turn off, let the ingredients absorb into the chicken for 30 mins to 1 hour.
3.Turn it on again and boil them with the rest of water for about 30 minutes or until tender.(faster with slow cooker)
(closed with the pot lid) Please turn over the chicken after 15 minutes.
4.When the chicken becomes tender and cool deep fry with oil.
Serve with rice, lettuce, slices cucumber (small, lebanese cucumber) also slices tomatoes and sambal terasi
Ayam Rica Rica ( Chicken In Tomato & Chilli Sauce)
Serve 4-6 / Ready in 2-3 hours
1 chicken (3 lb) divided into 12-14 parts
2 tbsp vinegar
1 tsp salt
2 tbsp sugar
2 tomatoes, cubed
2 1/2 cups tomato puree
1/2 cup water
3 TB sambal oelek
3 bird's eye chilies
5 garlic, bruised and chopped
8 shallots, thinly sliced
3 kaffir lime, thinly sliced
1 fresh lemongrass white part only, thinly sliced or bruised
2 tbsp lemongrass powder
2 tbsp galangal
5 TB oil
1. Rub the chicken with vinegar and salt for 5 minutes and let the liquid drained . Set aside for about half an hour. Rub chicken with chopped garlic,lemongrass powder,salt and galanga.Steam chicken until tender.
2.Heat the oil in a wok over medium heat. Fry the shallots until transculent then add the garlic,chillies and sambal olek continue frying until fragrant then add kaffir limes, cubed tomatoes,tomato puree,sugar,lemongrass stalks until flavor is absorbed.
3.Fry the steamed chicken until turn golden brown and crispy.
4.After chicken is done fried,put in the pan and mix with the chilly & tomato sauce cooked earlier,turn over until absorbed for about 10 minutes.Best to eat it while still warm with rice,lettuce,sliced cucumber and tomato.For dessert Monica lapis legit is recommended.
1 chicken (3 lb) divided into 12-14 parts
2 tbsp vinegar
1 tsp salt
2 tbsp sugar
2 tomatoes, cubed
2 1/2 cups tomato puree
1/2 cup water
3 TB sambal oelek
3 bird's eye chilies
5 garlic, bruised and chopped
8 shallots, thinly sliced
3 kaffir lime, thinly sliced
1 fresh lemongrass white part only, thinly sliced or bruised
2 tbsp lemongrass powder
2 tbsp galangal
5 TB oil
1. Rub the chicken with vinegar and salt for 5 minutes and let the liquid drained . Set aside for about half an hour. Rub chicken with chopped garlic,lemongrass powder,salt and galanga.Steam chicken until tender.
2.Heat the oil in a wok over medium heat. Fry the shallots until transculent then add the garlic,chillies and sambal olek continue frying until fragrant then add kaffir limes, cubed tomatoes,tomato puree,sugar,lemongrass stalks until flavor is absorbed.
3.Fry the steamed chicken until turn golden brown and crispy.
4.After chicken is done fried,put in the pan and mix with the chilly & tomato sauce cooked earlier,turn over until absorbed for about 10 minutes.Best to eat it while still warm with rice,lettuce,sliced cucumber and tomato.For dessert Monica lapis legit is recommended.
Satay Lilit (Minced Seafood Satay)
SATAY LILIT (Minced Seafood Satay)
Ingredients:
600g Skinned boneless snapper fillet
1 cup Freshly grated coconut or ½ cup moistened desiccated coconut
½ cup Seafood Spice Paste (see below)
5 Fragrant lime leaves, chopped
1 pinch Black peppercorns, finely crushed
1 pinch salt
305 Bird’s eye chilies, very finely chopped
2 tsp Palm Sugar
Lemon grass or satay skewers
1. Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well.
2. Mould a heaped tablespoon full of this mixture around a wooded skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
***THIS RECIPE WILL NOT WORK WITH FROZEN FISH***
For Seafood Spice Paste
Ingredients:
450g Large red chilies halved, seeded and sliced
50g Garlic, peeled and sliced
225g Shallots, peeled and sliced
75g Fresh tumeric, peeled and sliced
100g Ginger, peeled and sliced
25g Candlenuts
200g Medium sized tomato, halved and seeded
2 tbsp Coriander seeds crushed
2 tbsp Dried shrimp paste (terasi), roasted
150ml Coconut oil
2 ½ tbsp Tamarind pulp
250ml Water
¾ tbsp Salt
3 Salam leaves
2 stalks Lemongrass, bruised
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salk and water in a stone mortar or food processor and grind coarsely.
2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour.
3. Cool before using.Fresh fruits are the BEST dessert for this food such as Rambutans & Papaya
Ingredients:
600g Skinned boneless snapper fillet
1 cup Freshly grated coconut or ½ cup moistened desiccated coconut
½ cup Seafood Spice Paste (see below)
5 Fragrant lime leaves, chopped
1 pinch Black peppercorns, finely crushed
1 pinch salt
305 Bird’s eye chilies, very finely chopped
2 tsp Palm Sugar
Lemon grass or satay skewers
1. Mince fish fillet very finely in a food processor or with a chopper. Add all other ingredients and mix well.
2. Mould a heaped tablespoon full of this mixture around a wooded skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.
***THIS RECIPE WILL NOT WORK WITH FROZEN FISH***
For Seafood Spice Paste
Ingredients:
450g Large red chilies halved, seeded and sliced
50g Garlic, peeled and sliced
225g Shallots, peeled and sliced
75g Fresh tumeric, peeled and sliced
100g Ginger, peeled and sliced
25g Candlenuts
200g Medium sized tomato, halved and seeded
2 tbsp Coriander seeds crushed
2 tbsp Dried shrimp paste (terasi), roasted
150ml Coconut oil
2 ½ tbsp Tamarind pulp
250ml Water
¾ tbsp Salt
3 Salam leaves
2 stalks Lemongrass, bruised
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salk and water in a stone mortar or food processor and grind coarsely.
2. Place ground ingredients into a heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden colour.
3. Cool before using.Fresh fruits are the BEST dessert for this food such as Rambutans & Papaya
