Young Papaya Kerabu with Ginger Flower

Young Papaya Kerabu with Ginger Flower

Recipe by Liza Zainol(Kuali.com)

Ingredients

3 cloves garlic 3-5 bird’s eye chillies (cili padi), cut 2 tablespoons dried shrimps, washed and drained 2 tablespoons sugar 2 tablespoons palm sugar 300g unripe papaya, julienned 1 ginger flower (bunga kantan), finely sliced 2 tomatoes, halved and thinly sliced 2 tablespoons roasted peanuts 2 limes, extract juice 1 tablespoon fish or squid sauce 1 teaspoon salt Method In a large mortar, pound together the garlic and chillies. Add the dried shrimps, sugar and palm sugar and pound to break up the dried shrimps slightly. Add the papaya, ginger flower, tomato slices and peanuts and crush gently, using a metal spoon to help turn the kerabu. Toss well with the lime juice and fish sauce, and season to taste with salt. Dish out onto a serving plate. Note The Kedah kitchen is no stranger to Thai flavours. Save for the use of ginger flower, this green papaya salad is similar to the Thai Som Tam. Sweet, sour and hot, this kerabu makes a good appetite booster, with the ginger flower adding its sweet, inimitable aroma.

Beef Rendang Dendeng

Beef Rendang Dendeng

Recipe by Amy Beh

Ingredients

500g beef, cut into chunks across the grain 3/4 cup oil 3 stalks lemon grass, bruised 2 1/2cm galangal (lengkuas), bruised Ground: 20g dried chillies (soaked) or 4 tbsp ground chilli paste 20g shallots 1/2 tbsp belacan granules 1 cup beef stock Seasoning: 1 tbsp vinegar or 1 tbsp lime juice 4 tbsp sugar 1/2 tbsp salt A few drops thick black soy sauce for colour Method Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well. Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning. Serve with white rice or bread or roti jala. Note If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

Chicken and Cabbage Salad

source : Chicken and Cabbage Salad
Recipe by Amy Beh: the star online
Ingredients

1 cup shredded cooked chicken ½ cup shredded white cabbage ½ cup shredded purple cabbage ½ cup shredded carrot 2 tbsp thinly sliced bird’s eye chillies 3 shallots, thinly sliced 2 kaffir lime leaves, finely shredded Dressing 3 limes, squeezed for juice 1 tbsp rice vinegar 1 tbsp fish sauce 1 tbsp chopped garlic 1 tbsp sesame oil 1 tbsp sugar or to taste Garnishing Some mint leaves 1 tbsp toasted peanuts Method Combine chicken, both cabbages, carrots, bird’s eye chillies, shallots and kaffir lime leaves in a mixing bowl. Add combined dressing ingredients and mix well. Dish out and serve with garnishing.

Spicy Fried Dried Prawns (Sambal Udang Kering)

Recipe by Amy Beh: the star online
Ingredients

250g dried prawns, soaked and pounded finely 2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice) 4 stalks lemongrass, smashed Oil for frying Spice ingredients – blended 4 candlenuts (buah keras) 2cm piece fresh turmeric 2cm square piece shrimp paste (belacan) 8 fresh red chillies 5-6 dried chillies, soaked and seeded 80g garlic 150g shallots Seasoning 4-4½ tbsp sugar or to taste ¾-1 tsp salt or to taste Method Heat a little oil in a wok and fry lemongrass until fragrant. Reduce the heat to low and add blended spice ingredients. Fry until fragrant. Add dried prawns and continue to fry for a while. Mix in tamarind juice and fry over a low heat until mixture is almost dry. (Keep stirring while frying to prevent it from sticking to the base of the wok). Adjust seasoning to taste. Dish out and leave to cool completely.

Fried Rice ( Nasi Goreng)

Ingredients

2 cups short-grain brown rice
4 tablespoons canola or olive oil
4 large eggs, lightly beaten
1 small red onion, chopped (1/2 cup)
1 small carrot, minced (1/2 cup)
1/2 cup frozen peas, thawed
4 scallions, finely chopped (1/2 cup)
1 large tomato, peeled, seeded, and chopped
2 teaspoons salt
1/2 cup chopped fresh basil leaves

How to make it ?

1. Combine the rice with 4 cups lightly salted water in a large saucepan and heat to boiling. Reduce heat to low, cover, and simmer gently 25 to 30 minutes or until all the water is absorbed.
2. Heat 2 tablespoons of the oil over medium-high heat in a large skillet, wok, or saucepan. Add the eggs and cook through, stirring to break up into small pieces. Remove and set aside.
3. Heat the remaining oil in the skillet and add the onion and carrot and cook until the onion is golden, about 2 minutes. Add the peas and scallions and cook about 2 minutes more to heat through.
4. Stir in the tomato, salt, cooked rice, and eggs and toss until heated through. Fold in the basil.

Beef Rendang

What you need ?

• 1 1b/ 500g beef (cleaned & cut into cubes)
• salt & pepper to taste
• 1 1/2pt/ 900ml thick santan (coconut milk)
• 1 stalk lemon grass (crushed)
• 1 turmeric leaf (shredded)
• 4 to 5 kaffir leaves (cut into slivers)
• toasted fine coconut crumbs (optional)
  

GROUND INGREDIENTS

• 12 red chillies
• 1 in/ 2.5cm piece galangal (lengkuas)
• 5 cloves garlic
• 15 - 20 shallots
• 1 in/ 2.5cm piece ginger
• 1/2 in/ 1.3cm piece tumeric
• 2 tsp salt

How to make it ?

• Season meat with salt and pepper. Leave aside for 20 to 30 minutes.
• In a pan, mix together the santan (coconut milk) and ground ingredients.
• Place over medium heat and stirl slowly to the boil.
• Add meat and continue boiling for 10 minutes.
• Put in the lemon grass, turmeric and kaffir leaves and seasoning to taste.
• Reduce heat to low.
• Simmer till meat is done and dark brown in colour.
• When the gravy becomes oily in texture, remove from flame.
• Discard lemon grass and turmeric leaf.
• Add coconut crumbs just before serving. Mix well.

Nasi Kunyit

Nasi Kunyit

What you need ?
450 g glutinous rice
7 cm piece turmeric
1 piece asam gelugur
10 peppercorns
2 pandan leaves
1/2 coconut,grated
salt to taste

How to make ?
1-Clean turmeric and pound it finely.Wrap it in a piece of muslin and tie it into a smal bag.. Wash the glutinous rice and soak in a bowl of water with the turmeric bag and asam gelugur for 4 hours or overnight.
2-Rinse the soaked rice and drain. Place the rice in a steamer with pandan leaves and peppercorns, and steam over boiling water for 20-30 minutes.
3-Meanwhile, extract 1 1/2 cup thick coconut milk from grated coconut and add salt. When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk. 4-Return the rice to the steamer for another 10 minutes.
5-Serve with chicken or beef curry or rendang.