beef rendang

Ingredients :

1 kg beef, fat and sinew removed

1.5 liters coconut milk

1 turmeric leaf, torn and knotted

5 kaffir lime leaves

1 stalk lemon grass, bruised (white part only)

1-2 pieces asam gelugur

10 red chilies, sliced finely



Spices (ground)

3 tablespoons galangal, chopped

1/2 tablespoon turmeric, chopped

1/2 tablespoon fresh ginger, chopped

200 g red chilies

4 shallots

Salt to taste



Method :

Cut the beef into bite-size of 3 cm cubes. Remove any fats and sinew from the meat. Use a pot to simmer the coconut milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves, sliced chilies and ground spices until the milk thickens and becomes oily. Reduce the heat and add the beef. Cook until the meat is tender and the spiced becomes dry and turn brown. Stir occasionally.

CHICKEN SATE WITH PEANUT SAUCE

CHICKEN SATE WITH PEANUT SAUCE
MARINADE:

1/2 cup light brown sugar
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
crushed dried chile peppers

PEANUT SAUCE:

3/4 cup peanut
1 1/2 cup coconut milk, unsweetened
1/2 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses (or brown sugar)
1 teaspoon fresh ginger root, grated
4 garlic cloves, minced
1/4 cup chicken broth
1/4 cup heavy cream
cayenne pepper
grated lime zest
fresh cilantro sprigs
6 chicken breast halves, boned, skinned, and cut
into 1/2" wide strips

To make the marinade, combine the first 7 ingredients in a shallow dish.

Thread the chicken strips onto bamboo skewers in a serpentine fashion.

Place the skewers into the soy sauce mixture and allow to marinate at least 2 hours under refrigeration, although overnight is preferable.

Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan.

Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes).

Transfer to a food processor or blender and purée briefly. Add chicken broth and cream and blend until smooth.

This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler.

Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes.


Serve with the peanut sauce for dipping.

Pepes of Salted Eggs

Material:
- 5 pieces of raw eggs (still liquid)
- sayur2an, potong2 (eg, carrots, green beans, broccoli) or melinjo leaves thinly sliced
- banana leaf to taste
- 5 tbsp thick coconut milk
- bay leaf, laos, lemon grass leaves to taste


Spices:
- 5 pieces of red onion
- 3 cloves garlic
- 1 tsp of coriander
- 3 eggs hazelnut
- salt to taste

How to cook:
- Mix the ground spices and vegetable pieces, stir well
- Take a piece of banana leaf, put 2 tablespoons of vegetables on top, give 1 tablespoon coconut milk each wrapper. Break the eggs on top
- Write a piece of laos, bay leaf and a slice of lemon grass leaves
- Embed lidi
- Steam until cooked


source: http://ubil.blogspot.com/2008/01/pepes-sayur-telur-asin.html

Catfish Tempoyak

Material:
1 whole catfish (800 g), cut into 4 parts
2 stalk lemongrass, take a white, crushed
2 bay leaves
2 tablespoons tempoyak (which has been fermented durian)
1 tablespoon soy sauce
2 tsp of tamarind, dissolved in a little water
5 pcs star fruit vegetables, sliced ​​round
500 ml water
1 tsp of salt
3 pcs red chilli, halved do not drop out
15 pcs red chili sauce
2 stalks basil, take leaves

Blend:
7 pcs onion
3 cloves garlic
3 cm turmeric

Method:
1. Heat oil and saute the blended spices with lemon grass and bay leaves until fragrant.
2. Enter tempoyak, soy sauce, tamarind, star fruit vegetables, water, salt, red chili, chili sauce and catfish, stir, reduce heat.
3. After the fish cooked, insert the basil leaves and cook briefly lift.


source: http://nostalgia.tabloidnova.com/articles.asp?id=6358

FUYUNGHAI

Material:
5 duck eggs
3 cloves garlic, minced
1 teaspoon salt
1 tsp pepper powder
1 grain (50 g) onion, chopped
75 g shrimp, pour boiling water into boiling water, peeled, chopped
100 g crab meat
50 g canned green peas
oil for frying

Sauce:
1 tablespoon margarine, for sauteing
2 cloves garlic, crushed
2 pieces of red chili, seeded, thinly sliced ​​3 cm long
2 cm ginger, thinly sliced ​​length
50 g carrots, sliced ​​into julienne
1 leek, thinly sliced ​​oblique
200 ml water
1 piece of chicken broth block
5 tbsp tomato sauce
1 teaspoon vinegar
1 teaspoon salt
2 tsp sugar
1 tsp cornflour, dissolved in a little water

How to Make Fuyunghai Recipe:
1. Beat the eggs with garlic, salt, and pepper. Enter the onion,shrimp, and crab meat, stir until blended.
2. Fry in hot oil until the dough is submerged. After the bottomcooked, flip it over. Remove and drain.
3. Sauce: Heat the margarine, stir-fry garlic until fragrant, put chili,ginger, carrot and scallions. Stir briefly, enter the water and brothblock. Cook until boiling, add the tomato sauce, vinegar, salt, sugar and starch solution, stirring until thickened. Lift.
4. Place the omelet on the plate. Pour hot sauce over it, sprinkle with peas.

Chicken Kung Pao

Ingredients:
500 grams of chicken meat, cut into pieces
1 piece red bell pepper, chopped
1 piece green bell pepper, chopped
3 pieces of dried chili peppers, cut into two
1 leek, chopped
150 grams cashew nuts, fried
6 cloves garlic, minced
3 tablespoons kung pao sauce, ready to buy
½ teaspoon salt
½ teaspoon flavoring, if desired
½ teaspoon pepper powder
1 tablespoon cornstarch plus 3 tablespoons water
1 tablespoon sesame oil
Cooking oil to taste

How to Make Kung Pao Chicken Recipe:
1. Heat oil and saute garlic until fragrant, put chicken, kung paosauce, flavorings, pepper, dried chilli, salt. Stir well, cook untildone.
2. Add red and green bell pepper, sesame oil, green onion and stir well. Give the cornstarch solution. Stir well, remove from heat.
3. Sprinkle with cashew nuts, remove from heat.
4. Serve

Beef Khiam Chye

Material:
1. 500 grams of beef
2. 600 cc water
3. 900 cc coconut milk from ½ coconut
4. 50 grams of mustard sauce, sliced
5. 3 tomatoes, split four
6. 1 teaspoon granulated sugar
7. 1 tablespoon tamarind water
8. 1 teaspoon flavoring, if desired
9. Cooking oil to taste

Spices that are:
1. 8 pieces of dried red chili
2. 8 cloves shallots
3. 3 cloves garlic
4. 5 grains hazelnut
5. 3 cm turmeric
6. ½ teaspoon shrimp paste

How to make Beef Recipes cuisine Khiam Chye:

1. Boil until half-cooked beef, cut into pieces

2. Boil again until tender beef. Enter the coconut milk, stir forcoconut milk is not broken. Cook to boil. Give salt, sugar,flavorings

3. Heat oil and sauté ground spices until fragrant. Pour into stewmeat. Cook until thickened.

4. Enter a mustard sauce, tomatoes, tamarind water, remove from heat.

5. Serve.