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Malaysian Curry Recipe
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Hyperlithe
- Member
- Posts: 2229
- Joined: Fri 21 May, 2004 1:53 pm
- Location: It's a secret...
I brought a few packets of spice pastes home with me last time I went over for a vist, company called Asian Home Gourmet.
If anyone wants to contact them for details of where they're available in the UK the email address is asiafood@singnet.com.sg
All got recipes on the back of the packet.
I've only got 2 left now, so I'll be contacting them myself soon!
If anyone wants to contact them for details of where they're available in the UK the email address is asiafood@singnet.com.sg
All got recipes on the back of the packet.
I've only got 2 left now, so I'll be contacting them myself soon!
-
Hyperlithe
- Member
- Posts: 2229
- Joined: Fri 21 May, 2004 1:53 pm
- Location: It's a secret...
Sooner than expected and as requested:
NASI GORENG
3 eggs
salt and pepper
oil for frying
250g (8oz) raw prawns
500g (1lb) pork or lean beef steak
2 medium onions
2 cloves garlic
half tsp dried shrimp paste a.k.a. trasi (Asian stores for this)
4 cups (cup = 250ml) cold cooked rice
6 spring onions, thinly sliced
2 tbsp light soy sauce
3 tbsp onion flakes
1 green cucumber, thinly sliced
Beat eggs with salt and pepper to taste, heat very little oil in pan and make an omelette with half the egg. Turn onto plate - do not fold. Repeat process with remaining egg. When cool, put one omelette on top of the other, roll up and cut into thin strips.
Shell and de-vein prawns, cut beef/pork into fine strips. Chop onions roughly and crush garlic. Blend in a blender with the shrimp paste.
Heat 3 tbsp oil in very large frying pan or wok and fry blended ingredients until cooked. Add prawns and meat and fry, stirring constantly, till cooked. Add 2 more tbsp oil and stir in rice; sprinkle with spring onion, tossing and mixing thoroughly till very hot. Sprinkle with soy sauce and serve garnished with with the strips of omelette, fried onion flakes and cucumber.
MIE GORENG
250g (8oz) fine egg noodles
1 large pork chop
250g (80z) prawns, raw or cooked
4 tbsp peanut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 fresh red chilli, seeded and sliced
half tsp dried shrimp paste (trasi)
2 stalks celery, finely sliced
small wedge cabbage, finely shredded
1 tsp salt
half tsp pepper
1-2 tbsp light soy sauce
To garnish: see above recipe
Soak noodles in hot water, whilst boiling large saucepan of water. Drain noodles and drop them into boiling pan; return to boil and cook for 1-3 mins. Do not overcook i.e. let them lose their firmness. Drain immediately and cool them with cold water, or they will continue to cook. Drain well.
Remove rind and bone from pork chop and dice small. Shell and de-vein prawns. Heat the oil in a wok and fry the onion, garlic and chilli until onion is soft and starts to turn golden. Add trasi. Add pork and prawns and stir fry till cooked. Add cabbage, celery, salt and pepper and fry for another minute or until just tender - they should retain their crispness. Add noodles and keep turning and mix well, heating through thoroughly. Sprinkle with the soy sauce and serve with the garnish.
RENDANG
1kg (2lb) beef or mutton
2 medium onions
2 cloves garlic
1 tbsp chopped fresh ginger
3 tbsp peanut oil
1 small stick cinnamon
4/5 whole cloves
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper (grind it fresh or it'll be crap)
1 tsp chilli powder, or as much as you want, really
half tsp ground fennel
half tsp kencur (aromatic ginger; hard to get but omissible)
3 tbsp dessicated coconut, toasted
4 cups (1litre) thin coconut milk
2 tsp salt
quarter cup tamarind liquid
1 cup thick coconut milk
Cut meat into large cubes. Finely slice one onion and set aside. Roughly chop the other onion and put into a blender with garlic and ginger. Puree, adding 2 tbsp thin coconut milk, if necessary. Put meat into a bowl with the puree.
In a large saucepan heat the oil and fry sliced onion and whole spices, stirring occasionally, until onion is soft and golden. Add meat and fry till it changes colour. Add ground spices, coconut and thin coconut milk and salt. Stir whilst bringing to the boil, then continue stirring for 10mins. Simmer uncovered until meat is almost tender, then add tamarind liquid, stir well and simmer till almsot dry. Add thick coconut milk, stirring constantly, and simmer till oil separates from the gravy and the curry is very dry.
RENDANG DAGING
1.5 kg (3lbs) chuck, blade or round steak
2 medium onions, roughly chopped
6 cloves garlic
1 tbsp fresh chopped ginger
6 fresh red chillies, seeded (or unseeded, for more suffering)
2 cups thick coconut milk
1.5 tsp salt
1 tsp ground tumeric
3 tsp chilli powder, optional (getting bloody hot now!)
2 tsp ground coriander
2 daun salam or 6 curry leaves
1 stem fresh lemon grass or 3 strips thinly peeled lemon rind
1 tsp laos powder (omit if necessary)
half cup tamarind liquid
2 tsp sugar.
Cut beef into strips roughly 2.5 cm (1in) wide and 5cm (2in) long. Blend onion, garlic, ginger and chillies withhalf cup coconut milk till smooth. Put the puree into a saucepand and wash out the blender into the saucepan using remaining coconut milk. Add all ingredients to saucepan except the tamarind liquid and sugar. Mix well, add meat and bring quickly to the boil.
Reduce heat to moderate, add tamarind liquid and cook uncovered till gravy is thick, stirring occasionally. Lower heat and continue till almost dry, stirring frequently to ensure it doesn't stick. At the end of cooking time (approx. 2.5 hrs!), when oil separates from gravy, add sugar and stir constantly. Allow meat to fry in the oily gravy until dark brown.
Serve with white rice, one or two vegetable dishes perhaps, sambals and prawn crackers.
The daging will keep for ages, due to vast quantities of garlic, ginger and chilli, which also mean it will improve in flavour each day. Very handy if you're going to use it as a hangover cure and prepare it a day or two (or more) in advance.
NASI GORENG
3 eggs
salt and pepper
oil for frying
250g (8oz) raw prawns
500g (1lb) pork or lean beef steak
2 medium onions
2 cloves garlic
half tsp dried shrimp paste a.k.a. trasi (Asian stores for this)
4 cups (cup = 250ml) cold cooked rice
6 spring onions, thinly sliced
2 tbsp light soy sauce
3 tbsp onion flakes
1 green cucumber, thinly sliced
Beat eggs with salt and pepper to taste, heat very little oil in pan and make an omelette with half the egg. Turn onto plate - do not fold. Repeat process with remaining egg. When cool, put one omelette on top of the other, roll up and cut into thin strips.
Shell and de-vein prawns, cut beef/pork into fine strips. Chop onions roughly and crush garlic. Blend in a blender with the shrimp paste.
Heat 3 tbsp oil in very large frying pan or wok and fry blended ingredients until cooked. Add prawns and meat and fry, stirring constantly, till cooked. Add 2 more tbsp oil and stir in rice; sprinkle with spring onion, tossing and mixing thoroughly till very hot. Sprinkle with soy sauce and serve garnished with with the strips of omelette, fried onion flakes and cucumber.
MIE GORENG
250g (8oz) fine egg noodles
1 large pork chop
250g (80z) prawns, raw or cooked
4 tbsp peanut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 fresh red chilli, seeded and sliced
half tsp dried shrimp paste (trasi)
2 stalks celery, finely sliced
small wedge cabbage, finely shredded
1 tsp salt
half tsp pepper
1-2 tbsp light soy sauce
To garnish: see above recipe
Soak noodles in hot water, whilst boiling large saucepan of water. Drain noodles and drop them into boiling pan; return to boil and cook for 1-3 mins. Do not overcook i.e. let them lose their firmness. Drain immediately and cool them with cold water, or they will continue to cook. Drain well.
Remove rind and bone from pork chop and dice small. Shell and de-vein prawns. Heat the oil in a wok and fry the onion, garlic and chilli until onion is soft and starts to turn golden. Add trasi. Add pork and prawns and stir fry till cooked. Add cabbage, celery, salt and pepper and fry for another minute or until just tender - they should retain their crispness. Add noodles and keep turning and mix well, heating through thoroughly. Sprinkle with the soy sauce and serve with the garnish.
RENDANG
1kg (2lb) beef or mutton
2 medium onions
2 cloves garlic
1 tbsp chopped fresh ginger
3 tbsp peanut oil
1 small stick cinnamon
4/5 whole cloves
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper (grind it fresh or it'll be crap)
1 tsp chilli powder, or as much as you want, really
half tsp ground fennel
half tsp kencur (aromatic ginger; hard to get but omissible)
3 tbsp dessicated coconut, toasted
4 cups (1litre) thin coconut milk
2 tsp salt
quarter cup tamarind liquid
1 cup thick coconut milk
Cut meat into large cubes. Finely slice one onion and set aside. Roughly chop the other onion and put into a blender with garlic and ginger. Puree, adding 2 tbsp thin coconut milk, if necessary. Put meat into a bowl with the puree.
In a large saucepan heat the oil and fry sliced onion and whole spices, stirring occasionally, until onion is soft and golden. Add meat and fry till it changes colour. Add ground spices, coconut and thin coconut milk and salt. Stir whilst bringing to the boil, then continue stirring for 10mins. Simmer uncovered until meat is almost tender, then add tamarind liquid, stir well and simmer till almsot dry. Add thick coconut milk, stirring constantly, and simmer till oil separates from the gravy and the curry is very dry.
RENDANG DAGING
1.5 kg (3lbs) chuck, blade or round steak
2 medium onions, roughly chopped
6 cloves garlic
1 tbsp fresh chopped ginger
6 fresh red chillies, seeded (or unseeded, for more suffering)
2 cups thick coconut milk
1.5 tsp salt
1 tsp ground tumeric
3 tsp chilli powder, optional (getting bloody hot now!)
2 tsp ground coriander
2 daun salam or 6 curry leaves
1 stem fresh lemon grass or 3 strips thinly peeled lemon rind
1 tsp laos powder (omit if necessary)
half cup tamarind liquid
2 tsp sugar.
Cut beef into strips roughly 2.5 cm (1in) wide and 5cm (2in) long. Blend onion, garlic, ginger and chillies withhalf cup coconut milk till smooth. Put the puree into a saucepand and wash out the blender into the saucepan using remaining coconut milk. Add all ingredients to saucepan except the tamarind liquid and sugar. Mix well, add meat and bring quickly to the boil.
Reduce heat to moderate, add tamarind liquid and cook uncovered till gravy is thick, stirring occasionally. Lower heat and continue till almost dry, stirring frequently to ensure it doesn't stick. At the end of cooking time (approx. 2.5 hrs!), when oil separates from gravy, add sugar and stir constantly. Allow meat to fry in the oily gravy until dark brown.
Serve with white rice, one or two vegetable dishes perhaps, sambals and prawn crackers.
The daging will keep for ages, due to vast quantities of garlic, ginger and chilli, which also mean it will improve in flavour each day. Very handy if you're going to use it as a hangover cure and prepare it a day or two (or more) in advance.
