Malaysian Delicacies would like to wish friends and bloggers a very HAPPY NEW YEAR
Sharing the recipes of my last lunch for the year 2013. Maybe you could try the recipes for New Year. Dried Mixed Fruit Basmati Rice, Rendang Tok, a lamb dish cooked with herbs and spices ,from the state of Perak, Stir Fried Pumpkin with garlic,shallots and rosemary ,a ready made spring rolls that I bought and fried and ice cream served with peaches, cooked in spices and infused in a sweet syrup.
Dried Mixed Fruit Basmati Rice
This is a very simple rice dish which I have created and hope all of you try it out and let me known how was it !!
400gm basmati rice (wah and soaked for 20mins, than drained)
100gm yellow onions (sliced thinly)
60ml evaporated milk/fresh milk
810ml water
2 screw pine leaves(knotted) pandan leaves
½ tsp salt
Ingredients B
50gm dried cranberries
100gm dried fruit mix
1 tbsp toasted pistachio nuts (coarsely grounded)
1 tbsp garden peas
In a wok, add 2 tbsp butter mix with 1 tbsp oil , sauté sliced onions until slightly brown, to it add in drained basmati rice and stir fry . I transferred the rice in a rice cooker and add in all the ingredients except ingredients B . You can use the a pot as well , and cook the rice in it. Once the rice is cooked , add in Ingredients B and stir . Discard screw pine leaves before serving.
Rendang Tok
Rendang Tok is a dark,dry beef rendang which is one of the famous delicacy from the state of Perak,Malaysia.It has the most extensive list of ingredients which is believed to be created by the royal cooks of the Sultan of Perak.
Rendang tok is cooked with a combination of herbs which we can find in our Malaysia’s garden. Daun limau purut, galangal , lemon grass , turmeric leaves ,palm sugar(gula Melaka or gula kabung as it is known in Perak) are all combined together usually with beef and other spices with santan and made into a lovely dried meat curry. I have used lamb shoulder.Whether you cook it with beef or lamb , the dish gives a very intense flavour and hence, best eaten with lemang or ketupat.
The original recipe comes from a cookery show, shown many years back ,called Selera Kampung . There was no measurement given to the ingredients ,therefore I have used my own discretion in the amount needed to cook this rich dish . The secret to a tasty rendang tok is to marinate the meat in the oil that accumulates while cooking. The cook had advised that the longer the meat marinates in the spices and oil that comes from the coconut milk, the tastier the dish would be !!
This recipe used chicken curry powder instead of the combination spices of coriander, fennel and cumin. According to the cook,the curry powder will give more taste as it has all the spices needed for the meat. A bit of shrimp paste has also been added to the dish . The dish is usually served during festivities or marriages with yellow rice, lemang or ketupat.
750gm Australian lamb shoulder , can use other parts as well/ beef
2 star anise
3 cardamom pods
3 screwpine leaves(knotted)
15 rose shallots (chopped finely)
50gm palm sugar /gula Melaka/gula kabung
20gms sugar
1 ½ tbsp chilli flakes
2 tbsp chicken curry powder
Coconut Milk (2 cups grated coconut mix with 3 cups of lukewarm water and blend in a blender and squeeze )
1 fresh turmeric leaf(julienne)
3 calamansi leaves(julienne)
2 tbsp kerisik (note)
Salt to taste
To grind coarsely
3 lemongrass,bruised
100gm galangal
5 nips garlic
1 ½ in ginger
10gm shrimp paste (belacan)
To pressure cook meat
1 lemon grass-brusied
2 screwpine leaves (knotted)
4 slices of ginger
2 cinnamon stick
In a pot , mix in all the ingredients and the pressured cook lamb ,except salt,calamansi leaves and turmeric leaves and kerisik . Simmer gently until dish is thick. Towards the end , add in salt to taste kerisik, and half portion of the herbs . Once close fire , add in the remining herbs and dish out.
Note: Kerisik –pounded roasted coconut ,made by dry frying ,grated ,skinned coconut over low heat for 30-40mins until it turns dark brown and fragrant ,not burnt.It is then finely pounded .It gives a darker colour to the dish once added.
Stir Fried Pumpkin with garlic ,shallots and rosemary
400gm pumpkin (deskin and cut in cubes)
10 small shallots, peel of the skin and keep it round
6 nips garlic (deskin and keep it whole)
¼ tsp salt
¼ tsp freshly grounded balck pepper
¼ tsp freshly grated nutmeg
1 /2 tsp dark brown sugar
1 tbsp plain flour
Use a non stick flat pan , as you can spread the pumpkin evenly on the pan.
Heat about 1 tbsp olive oil , throw in the pumpkin cubes, shallots and garlic. Saute a bit, to it sprinkle freshly grounded pepper , nutmeg,and salt to taste.Stir and add in brown sugar and stir to combine.I did not sprinkle any water as I felt the dish was right to stir.If you feel thedish is too dried, sprinkle some water. Finally add in flour and combine the flour well with the pumpkin. Throw in some rosemary . Dish out .
Ice Cream with spiced peach
I've used tinned peaches in syrup for this recipe. An idea adapted from Nigella. If you can find only slices, not halves, so be it. This is a beautiful dessert that goes well after a main course.
Ingredients
2 (14-ounce) cans peach halves in syrup
1 tablespoon rice vinegar or white wine vinegar
2 short sticks cinnamon
1 1/2-inch piece ginger, peeled and sliced thinly into rounds
1/2 teaspoon crushed dried chili flakes
1/2 teaspoon salt
1/4 teaspoon whole black peppercorns
3 whole cloves
½ cup of peach and raspberry sparkling wine (optional)
Ice cream of your choice
Decoration
Some rounded red jellies
Directions
Empty the cans of peaches into a saucepan with their syrup. Add the vinegar, cinnamon, sliced ginger, chiles, salt, whole peppercorns and cloves. Bring the pan to the boil, and let boil for a minute or so then turn,pour in the sparkling wine ,stir , off the heat and leave it in the pan to keep warm.
Serve the peaches with ice cream and with some of the spiced juice. Top with a jelly or etc. Any leftovers peaches be stored in a jar and refrigerated.
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