DEGING GURING MANIS

DEGING GURING MANIS (SWEET FRIED BEEF)
Recipe since 1940's

INGREDIENTS:
-1 kg boiled beef (mixed beef knuckles & tenderloin parts)
A low temperature is recommended for semi tender or tough cuts.
Boiled with a pinch of salt fr 20mins.
Separate beef from stock & slice beef into ½ or 1cm thickness.

-1 cup of beef stock (from the stock of 1kg boiled beef)
-2 pieces fresh kaffir leaves
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1cup of water)
-200 ml of coconut milk
-4 potatoes (skinned & quarter)
-1 red onion (slice)
-4 tbsps oil
-3 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-15 shallots
-4 cloves of garlic
-1 tsp belacan (dried shrimp paste)
-20 dried chillies (soaked & seeded)
-2 tbsps of coriander seeds
-1 tbsp cumin
-2 tbsps white pepper
-5 cm fresh tumeric
-2 cm ginger
-2 cm galangal (lengkuas)
-2 cm kaemferia galanga (cekur)
-2 stalks of lemongrass
-5 pcs of candle nuts
-1 tsp of kaffir rinds

Prepare Dish:
-Heat 4 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add tamarind juice, beef stock, potatoes & cover wok or pot with lid to cook for 10mins or let it boil.
-Add & mix well with sliced beef, coconut milk, kaffir leaves, sugar & salt.
-Simmer until potatoes softened & beef are tender.
-If too dry & those who wish to have more gravy, just add 1 or 2cups of remaining beef stock.
-Remove from heat

Serving:
-Serve Hot Deging Guring Manis as a main dish or eaten with Plain White Rice, Savoury Rice, Beryani Rice, French Loaf or Roti Jala.

Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES IKANBILIS TAHU TELOR

SAMBAL TOMES IKANBILIS TAHU TELOR
(SWEET CHILLI ANCHOVIES/BEANCURD/HARDBOILED EGGS)

Recipe since 1950's

INGREDIENTS:
-1 cup medium size splitted Dried Ikan Bilis (anchovies)-wash & drained
-1 piece yellow bean curd (cut in quarters before frying)
-2 pcs hard-boiled eggs-make 4 slits onto white egg (optional: 6pcs of quails)
-1 large onion-slice
-½ cup tamarind juice (from ½ tbsp of tamarind paste with ½ cup water)
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-4 shallots
-1 clove of garlic
-½ tsp belacan (dried shrimp paste)
-10 dried chillies-soaked

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add Dried Ikan Bilis and mix through for 3mins
-Add tamarind juice, salt & sugar
-Allow to cook for 5-10 minutes.
-Add fried bean curd, hard-boiled eggs (or quails) & mix well for another 3mins
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Ikan Bilis/Bean Curd/Hardboiled Eggs as a main dish or eaten with Nasi Lemak, Plain White Rice or French Loaf.



Wish you the best of good luck for trying DIY cooking………….

SAMBAL TOMES BIRJUNGAN

SAMBAL TOMES BIRJUNGAN (SWEET CHILLI FLOWER CRABS)
Recipe since 1980's

INGREDIENTS:
-500-600gms or 3pcs of flower crabs with shell intact - cleaned, cut bodies into halves, retain shells & drained)
-1 tbsp of dried fried silver ikan bilis (optional fried shallots)
-1 large onion-slice
-1 beaten egg
-1 stalk of spring onion –cut 1cm length
-2 tbsps chopped coriander leaves
-2 tbsps sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-8 shallots
-4 clove of garlic
-2½ cm ginger
-½ tsp belacan (dried shrimp paste)
-1 cup tamarind juice (from ½ tbsp of tamarind paste with 1 cup of water)
-20 dried chillies-soaked
-2 fresh chillies
-1 fresh tomato

Prepare Dish:
-Heat 2 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add & fry paste till fragrant
-Add in 1 tbsp coriander & fry for a few seconds
-Add Crabs & cooked for 5mins
-When crab start to change red color, add tamarind juice, salt & sugar
-Allow to cook for another 5-7mins by covering wok & let it simmer over high heat until shells turn red
-Add spring onion & stir in beaten egg
-Remove from heat

Serving:
-Serve Hot Sambal Tomes Birjungan and garnish with fried silver ikan bilis or fried shallots & sprinkle with remaining coriander leaves.

Wish you the best of good luck for trying DIY cooking………….

KARI BIRJUNGAN NANAS

KARI BIRJUBGAN NANAS(PINEAPPLE CRAB CURRY)
Recipe since 1970's


INGREDIENTS:
-3 pieces (or 600gms) Flower Crabs (Birjungan) – cleaned, cut bodies into halves & drained, removed & discard body’s shell
-1 cup of sliced Ripe Morris Pineapple-cut length wise
-3 tbsps meat curry powder-add a little water to form paste
-1 tbsp Tomato puree (paste)
-1 cup thick coconut milk
-1 stalk curry leaves
-1 cup of tamarind juice from ½ tbsp of tamarind paste with 1 cup of water
- (or 1 lime juice)
-1 large onion-slice
-1 tsp of bengali five spice (albar campur)
-1 pot water (500ml or 3 cups of water)
-1 piece tomatoes-cut in wedges
-1 green chilli-cut in long strips
-1 tbsp sugar
-Salt to taste

PASTE*Ingredients to be pounded or blended together:
-5 shallots
-3 clove of garlic
-2½ cm ginger

Prepare Dish:
-Heat 3 tbsps of oil in a wok, fry sliced onions until slightly brown
-Add curry leaves & five spice
-Add paste & fry till fragrant
-Add tomato puree & fry until oil splits
-Add crab pieces & coconut milk mix with water
-Cover pot & let it boil
-When crab started to change color to red add tamarind juice, pineapples, salt & sugar & lets curry thickens
-Remove from heat

Serving:
-Serve Hot Pineapple Crab Curry with White Rice or French loaf and garnish with green chillies.

Wish you the best of good luck for trying DIY cooking………….

OPOR NANGKA

OPOR NANGKA (JACKFRUIT CURRY)

Recipe since 1960’s

INGREDIENTS:
-500gm young jackfruit – skinned, cut into cubes 6-8 pieces & cook partially by boiling
-200 or 250gms minced mutton - boiled with 2cups of water
-3 tbsps meat curry powder
-2 pcs of preboiled Indian Mackerel fish (ikan kembong rebus)–shredded,
remove bones, fins & head
-1/2 cup thick coconut milk
-1 cup water
-1/2 cup of tamarind juice (from ½ tbsp tamarind paste with 1/2 cup water)
-1 tbsp grated coconut (fried without oil till brown & pounded or blended
until traces of oil being extracted(kerisik)
-1 tbsp sugar
-Salt to taste
-2 pcs of kaffir leaves-sliced into 2pcs
-Stalks of mint leaves

*PASTE:Ingredients to be fried without oil & pounded or blended together:
-5 shallots
-2 cloves of garlic
-2 cm piece ginger
-1 candle nut (buah keras)
-1 tsp coriander (ketumbar)
-1 tsp cumin (jintan halus)
-3 pcs dried chilli -soaked
-1 tbsp kaffir rinds

Prepare Dish:
-Mix meat curry with water to form a paste
-Heat 2tbsps of oil in a wok, fry paste until fragrant & add meat curry paste & fry again.
-Add shredded preboiled fish, boiled minced mutton & stock & let it boil
-Add thick coconut milk with water, scalded jackfruit & let it boil for
another 15mins
-Add grated coconut, tamarind juice, salt & sugar
-Cover pot & let gravy thickens
-Add kaffir leaves & mix through
-Remove from heat

Serving:
-Serve Hot Opor Nangka with Savoury Rice (Nasi Minyak), White Rice, French loaf or Roti Jala and garnish with fresh mint leaves.


Wish you the best of good luck for trying DIY cooking………….

NASI MINYAK-UWAH

NASI MINYAK-UWAH (GRANDMA's SAVOURY RICE)
Recipe since 1950's



FYI: Nasi Minyak is similar to Beryani Rice where the Malays have an option to serve this main dish in Malay’s wedding and occasion. The difference is that it has no saffron color but instead if used with the correct method & sufficient ingredients, it will appear more appertizing, milky, creamy in color due to using yoghurt & ghee. Deliciously to be eaten with poultry curry or rendang, vegetables & fruit pickles.

INGREDIENTS:
-2 cups of basmati rice (rinse & soak in water for 10mims & drained thoroughly
before cooking).
-10 pcs cashew nuts
-1 tbsp sultanas
-2 cardamon
-4 cloves
-1 star anise
-2½ cm piece stick cinnamon
-1 cup of plain yoghurt
-1 cup of full cream evaporated milk
-3 cups of water
-4 tbsps of Ghee
-Salt to taste

*PASTE:Ingredients to be pounded or blended together:
-7 shallots
-2 cloves of garlic
-2 cm of ginger

*Ingredients for garnishes:
-1 tbsp fried shallots

Prepare Rice:
-Heat pot with Ghee & fry paste until fragrant
-Add cardamon, clove, star anise, cinnamon
-(Optional, if use rice cooker: add & fry rice for 3mins & remove from heat.
Transfer rice into rice cooker & add yoghurt with water & cook)
-Add beaten yoghurt with water & bring to boil.
-Add in drained rice, salt & cover lid to cook on a low flame
-Cover pot & let it simmer for about 10-15mins until water has been absorbed
-Add cashew nuts, sultanas & loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-When rice is cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Nasi Minyak with chicken curry or beef rendang, pineapples & cucumber pickles and garnish with fried shallots & extra sultanas.

Wish you the best of good luck for trying DIY cooking………….

NASI LEMAK KACANG HIJAU

NASI LEMAK KACANG HIJAU(GREEN BEAN NASI LEMAK)
Recipe since 1950s

INGREDIENTS:
-A piece of banana leaf enough to be as a wrapper or a small piece to be placed on top of a serving platter
-½ cup of green beans (soaked for 4hours & drained)
-2 cups of rice (best option long grain rice)
-2 pandan leaves tied in knot (scewpine leaves)
-1 cup thick coconut milk (recommended fresh coconut milk)
-1 slice ginger
-Salt to taste

*Ingredients for garnishes:
-½ cup fried crisped ikan bilis (anchovies)
-2 tbsps fried or roasted peanuts
-4 slices of cucumber
-4 slices of tomatoes

*Optional garnishes:
Fried fish, fried chicken thigh or wing, otak-otak (spicy fish paste) & cherries.

Prepare Rice:
-Wash, clean & drain rice
-Add soaked green beans
-Add 2cups of water with coconut milk & salt
-Add ginger, pandan leaves
-Bring to boil, lower heat, simmer for about 10-15mins until water has been absorbed (optional use rice cooker)
-Loosen rice grains with wooden ladle
-Cover pot & leave rice to cook for another 10-15mins
-After rice cooked, loosen rice grains again (if using rice cooker, once it tripped to warm, loosen rice grains again)

Serving:
-Serve Hot Green Bean Nasi Lemak on top of banana leaf with chilli sambal, fried ikan bilis, fried or roasted peanuts, slices of cucumber & tomatoes (Add optional garnish with fried fish, fried chicken wing, otak-otak & cherries).


Wish you the best of good luck for trying DIY cooking ………….