Beef Rendang

Beef Rendang

Ingredients

500 g Lean Beef (use a stewing cut)
1 Cup Grated Fresh Coconut or Dessicated Coconut
15 - 20 Dried Chilies, cut into smaller pieces, soaked in warm water
15 (150 g) Shallots, peeled and sliced
2 cm (1 inch) piece Ginger, peeled and sliced
2 cm (1 inch) piece Galangal, peeled and sliced
3 Stalks Lemongrass (white section only)
1 cm ( 1/2 inch) piece Fresh Turmeric Root, peeled and sliced
600 ml Coconut Milk
200 ml Water
2 pcs Asam Gelugor/Keping (Dried Tamarind Skin)
2 Kaffir Lime Leaves
2 tsp Sea Salt or to taste
2 tsp Sugar or to taste

Method

Cut the beef into slices 2 cm (1 inch) by 3 cm ( 1 1/2 inches).

Prepare the kerisik (dry roasted grated coconut) by placing the grated fresh or desiccated coconut into a dry wok over low heat. Do not add any oil. Toss and stir coconut over a low heat until the coconut is crisp and golden brown. Remove from the heat. Cool the coconut slightly then grind it finely in a food processor. Set aside.

Grind the chilies, ginger, galangal, lemongrass and turmeric root with enough water until you get a fine paste.

Place the beef, ground chili paste, coconut milk in a large wok. Bring the mixture to a boil then reduce to a simmer. Stir occasionally until most of the coconut milk has evaporated - a red film of oil will rise to the surface.

Add the asam gelugor, kaffir lime leaves and kerisik. Mix well and season with salt and sugar.


(Recipe adapted from Rohani Jelani)

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Hot And Sour Noodles-Hokkien Lor Mee

Hot And Sour Noodles-Hokkien Lor Mee

Ingredients

200 g Dried Yellow Noodles, cooked and drained (or Fresh Yellow Noodles)
180 g Peeled Prawns
120 g Minced Pork
250 g Chinese Mustard/Choy Sum
2 Cloves Garlic, chopped
8 Cups Chicken Stock
1 Tbsp Light Soy Sauce
1 Tbsp Dark Soy sauce (optional)
1 Tbsp Peanut Oil
Sea salt to taste
1 tsp Sesame Oil
White Pepper to taste
2 Tbsp Corn Flour, mixed with 2 Tbsp Water
4 Large Eggs, lightly beaten
Chinese Black Vinegar
3 Red Chilies, sliced mixed with 2 Tbsp Light Soy Sauce

Marinate
2 tsp Light Soy Sauce
1 tsp Oyster Sauce
1/2 tsp Corn Flour
A few dashes of White Pepper
1/4 tsp Sesame Oil

Method

Combine the minced pork with marinate ingredients and mix well.

In a large wok, heat oil on high heat. Toss in the garlic and cook briefly. Add in the chicken stock and bring it to a boil.

Mix in the minced pork (about 1/2 tsp at a time), and prawns. Season the soup mixture with soy sauce and salt.

Add the noodles and vegetables. Bring it to a boil and mix in the corn flour solution. Then stir in the eggs and drizzle with sesame oil.

To serve, ladle the noodle into a bowl and serve with Chinese black vinegar and some chopped chilies.

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Stewed Pork With Tofu Puffs - Tauyu Bak

Stewed Pork With Tofu Puffs - Tauyu Bak

Ingredients

650 g Pork Shoulder, cut into 2 inches chunks
5 Cloves Garlic, Whole
1 Tbsp Light Soy Sauce
5 Tbsp Dark Soy Sauce
4 Cups Water
6 – 8 Large Hardboiled Eggs
1 Packet (90g) Tofu Puffs, halved
2 Tbsp Peanut Oil
Sea Salt to taste

Method

Bring a large pot of water to a boil. Add ½ tsp of salt and blanch the pork for about 2 to 3 minutes. Drain and set aside.

In a large saucepan, heat the oil on high heat. Brown the pork and mix in the garlic. Keep stirring to prevent the garlic from burning. Mix in the light and dark soy sauce and continue to stir until all the pork has been well coated with the sauce. Add the water and bring it to a boil and simmer for 40 minutes.

Then add the eggs and continue to simmer for 25 minutes. Add the tofu puffs and continue to cook for another 15 minutes. Season the stewed pork with salt if necessary. Serve immediately.

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