Beef Rendang

 

 

This is a short cut method for aspiring cooks who want  less fuss. It is much better to cook it yourself than buy as you can cook the meat till very tender.  You can use rib eye whereas the outside cooks use a cheaper cut of beef.

 

Ingredients

 

1 kg rib eye beef or beef shin cut into chunky cubes (buy from wet market as its cheaper)

3 tbsp auntie dolly's rempah (recipe in earlier post)

2 tbsp dry meat curry powder mixed with a little water

50 cts of ground coconut,slow fry till brown and pounded till fine

3 pcs of kaffir lime leaves, cut finely

1 pkt of kara coconut cream 500ml mixed with 500 ml water

1 stick cinnamon

2 pcs aniseed

2 pcs cloves

1 tbsp coriander powder
1 tbsp cumin powder

salt to taste

oil

 

Method

 

Heat oil in non stick pot

Fry rempah and curry paste till fragrant

Add spices

Add beef and stir fry till evenly coated with rempah

Add coconut cream and water and bring to a boil

Lower heat and cook till meat is tender

Add more water if mixture dries up to prevent burning

When meat is ready, add finely chopped lime leaves and pounded coconut

Season to taste

 

Braised duck

 

 

I cooked this traditional braised duck for hubby's childhood friends this CNY and all the guys

raved about it.  The beauty of cooking is when you get good comments.  All the work and sweat is worth it.  Of course, cooking is all about practice.  Do not expect the first time to be perfect but

if you try it once, the second or third time, you'll get there.  Your family will be very appreciative.

 

 

Ingredients

 

1 whole duck about 1.8 kg

1 bottle of good quality dark soya sauce

1/2 tsp five spice powder

2 pcs star aniseed

1 pc cinnamon stick

5 cloves

50 gms gula malacca

2 slices of blue ginger (lengkuas in malay)

2 whole cloves of garlic

salt to taste

water

cooking oil

 

Method

 

Rub five spice powder and some dark soya sauce in and outside of duck

Use tooth picks to seal up up the duck cavity (otherwise duck will shrink alot during cooking)

Heat oil in wok ( non stick is better)

Fry blue ginger, garlic cloves and the rest of the spices,

Add gula malacca and cook in medium heat till melted

Add in duck and make sure to coat it with the melted sugar

Pour in rest of dark soya sauce and add water.

Make sure duck is fully submerged.  Cover wok

Cook for slightly over 1 hour.  In between turn over duck for even cooking

Check that duck is not stuck to kwali otherwise it will burn

Serve with sliced cucumbers and auntie dolly's chicken rice chilli

 

 

Ngoh Hiang (prawn roll)

 

 

A party favourite with the young and not so young and vanishes very quickly.

There are many versions of ngoh hiang such as nonya, hokkien, teochew and penang style.

My recipe is a mixture of the above so it is Dolly's style.

 

Ingredients

1/2 kg minced pork

50 grams pork lard – cut into small cubes and mixed with pork

1/2 kg prawns peeled and flattened with cleaver of knife and chop gently. Do not mince too fine

10 waterchesnuts, skinned and chopped. also do not chop too fine.

5 big onions - do the same as for water chestnut

2 sheets of beancured skin (NOTE: Important to wipe away the salt on sheet

oil for deep frying

 

Marinade

2 tbsp five spice powder

1tbsp light soya sauce

a few dashes of pepper

1/2 tsp salt (not too salty as the beancurd skin is salty)

1 tbsp cornflour

2 eggs. (add last)

 

Method

Mix the pork, prawn, water chestnut and onions evenly

Add in marinade and lastly add in eggs.

Wipe the the beancurd sheet with a wet cloth

Cut into small squares to make small packets

Spoon about 1 tablespoon of filling onto the middle of sheet

Fold over and press the sides down

Twist both loose ends in opposite directions like a candy wrapper

Heat oil and deep fry on medium till brown.

 

If you intend to keep for another day, steam first and freeze for future use

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Arp See Lo Meen (duck noodle)

 

 This is everyone's favourite so much so that I had to prepare this dish four times in a row.  As we had different groups of visitors each day, Hubby insisted that I served it again and again.  Well, the feedback was very good and it was well worth the effort. Actually, it is such an easy dish to prepare, you can do it in a jiffy.

 

Ingredients

 

2 pkts of shin hua egg noodle  (from the dry goods grocers in wet market)

1/2 roasted duck (shred with fingers)

1 tbsp oyster sauce

1 tsp sugar

1tsp dark soya sauce

1/2 tsp salt

1 tsp minced garlic

1 tbsp oil

 

For the sauce

 

3 tbsp oyster sauce

1 tsp sesame oil

1 tbsp sugar

1 tsp dark soya sauce

Mix above with 1 rice bowl water

 

Method

 

Boil a pot of water and scald noodle till soft, drain water and put aside. Divide into two batches as it is easier to fry.

Use non stick pan and heat the oil

Add minced garlic, fry till fragrant

Add noodle, oyster sauce, dark sauce, salt and sugar

Keep tossing till noodle is evenly coated

Add duck and toss again

Dish out and put aside

Just before serving, pour sauce into pan and heat till boiling

Add noodle and do a quick mix.

Serve immediately, otherwise it will dry up very quickly

 

PS

 

The noodle should be only slightly wet and not with gravy.

Buy Shin Hua noodle as other brands are not so suitable for this dish

Use a pair of long chopsticks and spatula for tossing

Always adjust the seasoning to your taste