Resepi: Curry Crab

This is not your typical curry. Its more like gulai ketam (crab stew). But not like gulai masak lemak (MOD translation: curry cooking fat).

I found it hardto explain to my non-northern friend. For them gulai ketam is the masak lemak and kari is curry.

So anyway, to cook this, you'll need special curry powder. As far as i know, there's only two manufacturers have it.

Adabi and Tarbus. The recipe is actually from behind the packet... I just modified it a bit based on my mum's recipe.

Ingredients
===============
600gm crab or salted fish
1 packet rempah kari udang/ketam/ikan kering (make a paste by adding water)

blended:
4 shallots
2 pip garlics
2 cm ginger

1/2 cup thick coconut milk

700ml/water
1/4 cup cubed pineapples
salt

1 sprig curry leaves
2 shallots cut horizontally
1 tbs fennel seeds

Heat the oil. Fry the blended items until slightly brown.

Put it the paste until "pecah minyak" (aromatic?)

Put in the crab and water. Cook until it slightly boiled.

Then put in the coconut milk, pineapples and salt.

In a different wok, fry the shallots, curry leaves and fennel seed until fragrant.

Combine the fried items int the broth. Turn off the heat.

Your curry is ready. Perfect with deep fried sardine + thick soy sauce.. Hmmm mmm... or with two items below:

Resepi: Lalaland

2 recipes in one - because they kinda related.. Having colleagues for lunch. They were working, I was on holiday.. Well, not a holiday if I had to slave int he kicthen no? :p

anyway the lunch was ready at 11.55noon. Where are you guys.... On the way katanya. Fast fwd 1.15 pm (which should have taken them less than 10 minutes if they're really on the way), okay we're in front of you house...

I opened the door, nothing... Like seriously where are you?

"Right in front of your house! X-XX-XX (the apt number)"

"Hmm.. thats correct...You sure its Block x? Im right in front of the door."

"Yes, we are.."

Then it hits me.. are you in xxx apt?

No we wwere in yyy apartment..

Grrrrr.. they went to the wrong apartment altogether.

Fast fwd 10 min finally they're here. So anyway, that day the menu was Hu Chee RUmpah, Lala and Kari Ketam, with ulam + sambal belacan.

Hu Chee Rumpah (Sambal stuffed fried fish)
===========================================
2 hardtail mackarel
salt

Spice paste (ground)
4-5 fresh chillies
4 dried chill
1 clove garlic
10 shallots
turmeric (powder or fresh)
1 cm cube belacan

salt + sugar
2 tbsp cooking oil- for spice
1/2 cup cooking oil - for fish

Clean fish. Make a deep slit from the back of the fish along the bone to make a pocket to stuff the spice. You may make 2 pockets for fish, but I prefers 1 pocket (less messy).

Heat the oil in a wok to saute the spie paste until fragrant. Season to taste with salt and sufer. Mix well and dish out.

When the spice paste is cool enough to handle. stuff it into the fish.

Heat the other ol and deep fried the fish until cooked. If the pocket is too big, most of the stuffing will be on the wok instead of inside the pocket :p

Tumis Lala
===========================================

1 kg lala - wash and drain
1 inch ginger
6 fresh chillies
1/2 onion
1 clove garlic
2 tbsp vinegar
2 tbsp oil (from above)
salt to taste

Fry ginger, chilis, onion and garlic over medium heat.

Put in lala. Turn up the heat.. Cook until the shell turned orangey (from bue). Pour in the vinegar and salt..

Done and serve

They go well together.. asam di darat ikan di laut.

Well, there's only 4 of us, and by the end of the lunch, the plate and the food were clean.. They said it was delicious, but I guess they're really hungry...

Resepi: Hunter's Chicken

15 g dried porcini mushrooms
1 cup warm water
30 ml olive oil
15 g butter
1/2 chicken
1 large onion, thinly slices
400 g canned chopped tomoatoes
1/4 cup ribena + 1/2 cup water (substitute 2/3 c grape juice or red wine)
1 garlic clove, crushed
150 g mushrooms
1 sprig rosemary
salt + pepper

Soak the porcini in warm water for 20-30 min. Remove from the liquid and squeeze. Reserve the liquid. Finely chopped the porcini.

Heat the oil + butter. Add chicken. Saute over medium heat for 5 min or until the skin is golden. Remove and drain.

Add the onion and chopped mushrooms to the pan. Cook gently, stirring frequently for abt 3 min until the onion has softened (but not browned).

Stir in the chopped tomatoes, juice and reserved mushroom liquid, then add the garlic and rosemary, with salt n pepper to taste. Bring to the boil, stirring all the time.

Return the chicken to the pan and coat with the sauce. Simmer gently for about 30 minutes.

Add the fresh mushroom and stir well to mix the sauce. Continues simmering gently for about 10 min until the chicken is tender. Taste for seasoning.

potatoes
butter + chicken stock
parsley
salt

boiled potatoes with salt

mashed it. add milk + chicken stock and chopped parsley.

Serve chicken hot with mashed potatoes

Want some?

Resepi: Lopez si Jennny

Hmmm mcm dah pernah tulis jer.. but couldnt find it.. oh well, sorry if this is a double entry.

Okay, today we cook the easiest dessert of all time. Kuih Lopes (not kuih Lapis).

Ingredient

1 cup glutinous rice
Pandanus leaves
2 tbsp cocunut milk (optional)
A pinch of salt
150gm Palm sugar (or brown sugar)
1 cup of water
Banana leaves (you may use aluminum foil or ziplock back)
Dessicated coconut (please disregard my brownish coconut. I couldnt find the white one)

Soak the rice - the pandan extract overnight. If you dont want to wait overnight, you may cheat by adding color ;p

Steam the rice for 20 minutes. Take out, pour in the coconut milk and salt. Leave them to cool for a while. Mould it on the banana leaf by making a triangle or a cylinder. Make sure its tight or it may burst during steaming.

Re-steam for about 10-15 min. Leave it to cool. Like serioulsy.. or you may end up with wobbly/soggy kuih.

In a meantime, boil water with the sugar + pandan.

Darn it, not enough coloring... oh well.. coat the kuih with coconut flakes.

Assemble them

Pour sugar syrup et Voila. Enjoy....

Hmmm, where do we continue. AngMoh Kue

Oh resipe time..

Kuah Angko.. Makanan nyonya. Ala2 mochi atau kuih tepung gomak. Dalam dia inti kacang hijau, atau boleh juga dibubuh inti kelapa.

Filling:
300 g green beans - washed and soaked overnight
2 pandan leaves - knotted
4 tbsp oil
300 g palm sugar / brown sugar
100 g coconut

Skin (bukan Eli Skin)
1/8 tsp orange-red coloring
300 ml water
400 g glutinous rice flour
150 g orange sweet potatoes - peeled steamed and mashed
4 tbsp caster suar
2 tbsp oil
banana leaves


Steam green bean for abt 30 minutes or until soft and mushy If still not mushy you can pound it.


Dissolve sugar over medium heat.


Combine the beans and coconut. Stir until it becomes thick and binds together and will not stick to the hand.


Cool and shape the filling into balls. Keep covered with a damp towel.


Knead the potatoes with the flour.


Add the coloring into a water, and add the water bit by bit until you get a smooth dough.


Flatten a piece of dough to .5cm (1/4 inch). Put the filling and warp skin making a ball. Lightly dust the mould and press the ball into the mould.


Tap or knock the mould gently to dislodge.


Place angko on a lightly greased banana leaf.


Steam over medium heat for abt 8-10 min, opening the lid every 5 min to depressurized. Note: The angko will double it size, make sure there's enough space or they will stick together. Disaster!!!


Lightly brush steamed angko with oil. When cooled, trim the banana leave.

Flatten Chicken Recipe

Aka Ayam Penyet.

1 Medium Size Chicken (1.5kg)
cut into 8 parts, boiled it for about 10 minutes, let it cool.
using the meat tenderizer, flatten the chicken.

½ tbs cumin seeds
½ tbs fennel seeds
3 tbs coriander seeds
pan fried till aromatic

1 tbs curry powder
1 tbs turmeric powder
½ tbs white pepper powder
3 pip garlic
1 inch ginger
water
blend these together with the seeds above

salt
oil to fry
water
rice flour


marinade chickens, blended spices and salt. keep it refrigerated for 2-4 hrs or overnight.


Heat the oil. Prepare the four batter.


Fry the chicken.

Regular Risotto

I got this recipe in bahasa, sorry cut and paste. to lazy to translate
Bahan2: Untuk buat stok:
A) 2 ½ cawan air
B) ½ bawang besar – cincang
C) 2 ulas bawang putih
D) 2 / 3 sudu parsley
E) 2 sudu oregano
F) 1 bay leaf
G) 4 / 5 ekor small sardine basah / ikan bilis (kalau kat kedai, cari sardine /anchovies in oil or brine, brand John West, or apa2 je lah, tapi yg penting bukan ikan sardin kat pasar tu)


Method:
1- Rebus semua sampai sardine lembut dan sebati, stok jadi pekat. Kalau malas, blend je semua & rebus.

For risotto
H) 500g or 1 kg Mussel / lobster / king prawn
I) 3 sudu besar butter
J) 3 ulas bawang putih dan 1 labu bawang merah (cincang halus)
K) 1 ½ cawan Arborio Rice
L) ½ sudu teh lada hitam (atau lebih, ikut suka)
M) 2 sudu teh parsley
N) Jus dari 1 biji lemon
O) Garam

Method

1- Panaskan butter, masukkan bawang putih & merah. Tumis sampai lembut & naik bau (jgn bagi garing). Masukkan beras, bukak api bagi besar sikit & tumis dalam few minutes.


2- Masukkan stock sikit2 (agak2. Sekali letak, dalam 2 senduk), continue sampai nasi masak n lembut.


3- Masukkan mussel / lobster /king prawn yg telah direbus, masukkan jus lemon & lada hitam masukkan sedikit lebihan stok; kacau 4-5minit.


4- Masukkan parsley & garam. Kacau dalam 1-2 minit.Hidang masa panas.