How to cook Rendang Padang

This is the recipe for Rendang Padang if you want the glorious taste without that overly-rich oil feel that makes you weep with guilt after. - Recipe taken from The New Paper (Sunday) 20th April 2012. Original recipe is from Madam Tumiar Simandijuntak, 78 from Medan, Sumatra.

Recipe for Rendang Padang:
Ingredients:

• 1 kg of Beef, cut into 4cm-thick slices
• 10 dried chillies
• 4 red chillies
• 10 shallots
• 5 cloves of garlic
• 5 cm-thick piece lengkuas (galangal)
• 5 cm-thick piece old ginger
• 4 stalks of lemongrass (use only 7cm of the root part)
• 4-5 kaffir lime leaves
• 1 daun kunyit (tumeric leaf)
• 1 tsp ground coriander
• 2 coconuts (only grated white portions)
• 2 slices of assam keping (sour fruit)
• 1 tbsp of tamarind mixed with 2 tbsp of water. Strain and reserve.
• 250ml of water
• 2-3 tbsp of cooking oil

Method:

1. Soak the dried chillies for 20 mins. or until soft. Rinse chillies and set aside.
2. Put half of the grated coconut in a muslin cloth and pour in the 250ml of water. Squeeze to extract the coconut milk. Refrigerate.
3. Heat the wok or a non-stick frying pan. Fry the remaining grated coconut over low heat, stirring constantly to prevent it from burning. Do not use oil. It should take around 30 mins. to get the grated coconut to brown.
4. Allow to cool, then blend till fine. Set aside 3 tbsp for use later. Store the remainder in a glass jar and refrigerate.
5. Grind the dried chillies, red chillies, shallots, garlic, lengkuas, old ginger and lemongrass together to make the rempah. Use a little water to help the process if you are using a blender.
6. Heat 2-3 tbsp of oil in a pot over a small fire. Add the rempah and fry until it browns and give off a strong aroma.
7. Add daun kunyit and lime leaves.
8. Add beef and fry until the beef is coated with rempah.
9. Add the coconut milk and 1 tsp of salt or more to suit your taste, and the ground coriander.
10. Next the assam keping and tamarind juice. Cover and allow to simmer over low heat, stirring occasionally, for two hours until the beef is tender.
11. Add in 3 tbsp of the toasted grated coconut and stir thoroughly.
12. Serve with hot rice.

Credit: Hedy Khoo - hedykhoo AT sph DOT com DOT sg 
Photo Credit - Camemberu

How to make Ikan Pepes

A slightly less risky snack of cooked fish, wrapped with pounded ingredients and grilled in a banana leaf parcel. Looks good, smells great, but wasn't anything special. Simple Singapore food.

Ingredients for Ikan Pepes:

• 4 medium sized fish (horsemackerel)
• 10 dried chillies (soaked in water)
• 6 shallots
• 3 garlic
• 1 thumb-sized turmeric
• 1 slice ginger
• 1 lemon grass
• 1 thumb-sized galangal (lengkuas)
• 1/2 grated coconut
• 1 tsp salt
• banana leaves

Method:

1. Wash and clean fish. Drain.
2. In a mortar, pound chillies, shallots, garlic, turmeric, ginger, lemon grass, galangal to a fine paste. Keep aside.
3. In a medium bowl, combine pounded ingredients, grated coconut and salt. Mix well and coat each fish with the mixture. Wrap each fish in banana leaf. Place in oven and bake (or grill over a charcoal fire) for 30 minutes, turning over once or twice during baking.
4. Enjoy!

Printable Version - Ikan Pepes

Image Credit by avlxyz

Sayur Asam (Asam Rebus)

A must-have item on the menu for every Javanese Singaporean. This soup has some kind of appetizing effect because of the use of tamarind or (dried) sour starfuit as one of the ingredients.

Ingredients for Sayur Asam:

Vegetable for the soup

• 100 g long bean
• 1 chayote
• 50 g corn
• 100 g young jackfuit
• 50 g Gnetum gnemon leaves and fruits (Belinjau)
• 50 g raw peanuts
• 105 g galangal
• 2 salam leaves
• 20 g fresh tamarind or Asam Jawa tamarind paste, or 5 (dried) Belimbing sayur

Spice paste, using food processor grind the following ingredients:

• 1 fresh red chili pepper
• 2 shallot
• 2 g belacan
• 1/2 tbl. salt

Method:

1. Clean the vegetables, cut into bite size
2. Boil 1.2 liter of water in a pot
3. Put the spice paste and the ingredients, with vegetables needs longer cooking time first (corn, peanuts, young jackfruit, etc.)
4. Add salt and sugar to taste

Recipe Source: Cookbook:Sayur Asem
Image Credit: tephaniewong

How to cook Kangkung Belacan

Kangkung, also spelled kangkong belacan is a common dish in Singapore. This dish is easy and simple to make. Kangkung Belacan is a classic Malay recipe stir fried with spices and served hot at dinner!

Ingredients for Kangkung Belacan:

• 300gm Kangkung (Water Spinach)
• Oil
• Salt and msg to taste

Spice Paste:

• 1 tablespoon dried shrimp, soaked in hot boiling water until softened, drained
• 3 chilies
• 3 red onions, peeled, sliced
• 2 garlics, peeled, chopped
• 1 teaspoon belacan (Shrimp Paste)

Method:

1. Grind the spice paste ingredients until smooth
2. Put the cooking oil in a wok over medium-high heat, add the spice paste and cook for 3-4 minutes or until fragrant.
3. Add in Kangkung, and stir-fry at high heat until well mixed (This should take less than 2 minutes!).
4. Add salt and msg to taste. (Add very little salt to taste as the belacan is already salty)
5. Do not over-cooked! Kangkung tend to softened very fast.
6. Searve hot over steamed rice and bbq fish.

How to make Jemput-Jemput Pisang

This Jemput-Jemput Pisang recipe is made with over ripe banana which gives it a lovely banana flavour at its best. Related recipe - Easy Goreng Pisang recipe (Thai Fried Bananas).

Ingredients:

• 2 over ripe banana mashed (preferable over ripen pisang emas)
• ½ cup sugar
• 1 dash salt
• 1½ cup self-raising flour (sifted)
• Oil for deep frying

Method:

1. Mixed above ingredients well together until it is homogenize. Make sure that the overall mixture is neither too dry nor too watery. 
2. Heat the wok with vegetable oil (almost 1 litre for deep frying) with medium fire. Slow down the fire as we are going to fry the batter. 
3. Use a clean spoon dip with oil before scoop the dough into the medium heat frying oil. Fry the jemput-jemput pisang gobs until it turns dark brown. 
4. Tossed its from the oil to plates with kitchen serviette paper. Serve hot as snack.

Note: Deep fry the Jemput-Jemput Pisang in medium heat as sugar tend to make the fritter black quickly on the outside. If you use regular flour make sure you add in some baking powder to make the dough fluffy and soft.

Don't forget to Print this Recipe

Bakwan Jagung (Deep Fried Corn Fritters)

Bakwan Jagung Recipe. Easy recipe, simple side dish and tastes really good. Bakwan Jagung or Deep Fried Corn Fritters, are normally being sold from carts on street corners in Indonesia. Bakwan Jagung can be eaten on its own or dip it with chili sauce. Enjoy Bakwan Jagung as a snack!

Ingredients for Bakwan Jagung:

200 gram canned sweet corn
1 stalk chopped spring onion
1 stalk chopped celery
100 gram wheat flour
1 small chopped onion
2 cloves chopped garlic
1 tsp white pepper
1 egg
Water
Salt and sugar to taste
Oil for deep frying

How to make it:

1. Mix all ingredients in a bowl and make a dough ( good mixing : not too thick and not to liquid/fluid ).

2. Heat the oil in deep wok and and fry 1 tablespoon of mixture untill golden brown.

3. Serve with chili sauce and chopped corriander leaves on the top.

Chicken Recipe - Opor Ayam

This is a delicious Indonesian recipe for Braised Chicken with white sauce (Opor Ayam). Other related recipes - Ayam Masak Merah, Ayam Kurma (Korma Chicken).

Ingredients for Opor Ayam:

600 grams chicken cube
2 stalks lemongrass (crushed)
2 pieces kaffir leaf
2 pieces bay leaf
5 lengkuas
1/4 tsp Nutmeg powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 Cinnamon stick
4 Cloves
1 litre water
1 litre coconut milk
4 tsp Cooking oil

Ingredients for Opor paste:

200 grams shallot
50 grams garlic
100 grams candlenut
Sugar 4 tsp
Salt 1/2 tsp

Method:

1. For opor paste: Blend all ingredients in food processor to a coarse texture.
2. Heat pan, add cooking oil and fry opor paste till golden brown. Stir frequently.
3. Add lemongrass, lime leaf, bay leaf, lengkuas, cloves, coriander powder, cinnamon stick and nutmeg powder.
4. Add chicken cubes and water.
5. Bring to boil, reduce heat and simmer for about 30 minutes until 3/4 cooked.
6. Pour in coconut milk and bring to boil again. Then simmer until meat is tender, sauce thickens and season to taste.

Es, Ice Alpokat Recipe - How to make

"Es Alpokat, Es Alpukat or Es Apokay" is a must have when you visit your neighbourhood Indonesian restaurant, or make it something you must have on your next trip to Indonesian restaurants in Singapore. There is a chocolate of coffee variation which is traditionally served over ice in Indonesia. However, I personally think the smoothie version is the best. The Indonesians love a glass as an afternoon snack. Using whole avocados makes it very filling and nutritious!

Although the western version uses vanilla ice cream, the Indonesians make thiers with condensed milk. I've included the coffee and chocolate "Es Alpukat" recipes for you to try out in your own homes! Enjoy!

Es Alpukat ( with Chocolate Syrup)

Ingredients

2 ripe avocados, peeled and seeded
5 tbsp. granulated raw sugar
1 tbsp. sweetened chocolate syrup
1 tsp. sweetened condensed milk

Method

1. Put 1 cup crushed ice, 3 tbsp. water, avocados, and sugar into a blender and purée until smooth and sugar has dissolved, about 1 minute.

2. Divide between two tall 10-oz. glasses and pour chocolate syrup and milk into each glass. Serve with a spoon and straw.

Es Alpukat (with Chocolate Milk)

Ingredients

240ml (12 tbsp) Chocolate Milk;
120ml (6 tbsp) Cold Cow’s Milk (Semi-Skimmed or Full Fat);
100ml (5 tbsp) Water;
100g (5 tbsp) Sugar;
Two Ripe Avocado Pears (remove crocodile skin, cut in half lengthwise and remove the stones);
One handful Crushed Ice.

Method

Make a simple sugar syrup by combining the sugar and the water in a small saucepan over a medium-high heat. Stir until the liquid is becomes clear. Remove from heat and let cool. Spoon out the avocado pulp and place in a blender (you could use a hand blender and make up the smoothies in the cups, it saves on the washing up later). Add the syrup mixture and blend. Add the cold milk and blend again. Divide between 2 tall glasses. Top each serving with 1/2 the chocolate milk (to form a separate layer) and add the crushed ice.

Es Alpukat Kopi (Iced Avocado Coffee)

Ingredients

1/2 ripe large California avocado
1/3 cup espresso or 1 cup strong brewed coffee, cooled
1/2 cup sweetened condensed (not evaporated) milk
2 cups ice cubes
2 teaspoons vanilla

Method

Scoop avocado flesh into a blender, then purée with remaining ingredients until completely smooth, about 1 minute.

Facts:

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.

How to cook Mee Jawa

Mee Jawa is an Indonesian style noodle soup - another popular Malay noodle dish influenced by the Indonesian island of Java. The soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow mein]. Slices of potato, tofu [soy bean cake], egg, vegetables and shrimp garnishes the dish.

Ingredients:

• 1 kg yellow noodles (scalded)
• 500 g beansprout (scalded)

Garnishes:

• sliced green chillies
• 6 hard boiled eggs
• 4 pieces fried beancurd
• fried sliced shallots
• chopped spring onions and celery

Ingredients for gravy:

• 1 cup fermented bean paste (washed and drained)
• 1 cup dried shrimps (geragau)
• 1 cup peanuts
• 6 buah keras
• 1 piece blachan (toasted and pounded)
• 1 cup water
• 4 tbsp flour
• 1/2 cup cooking oil

Ingredients to ground:

• 1 inch ginger
• 1 inch blue ginger (lengkuas)
• 5 cloves garlic
• 2 stalks lemon grass (serai)
• 30 shallots
• 20 dried red chillies

Method for gravy:

•  Fry peanuts and buah keras in a little oil and blend together with fermented bean paste, dried shrimps and blachan.
• Heat 1/2 cup cooking oil and fry grounded ingredients until aromatic and well cooked.
• Add in blended ingredients from (1) and fry for a few minutes more.
• Add in 80 oz water or stock and let it boil.
• Thicken stock with 1 cup water mixed with 4 tbsp flour and stir until gravy is thick (dilute according to thickness).
• Add salt and sugar to taste.

To serve:

• Mix scalded noodles with some beansprouts and pour some gravy over it. Garnish with egg slices, sliced green chillies, a cut lime, some taupok and fried shallots. Add a dash of black soya sauce.

Chef's Recommendation! - Gado-Gado Surabaya (Recipe)

Gado-gado is a traditional dish in Indonesian cuisine, and is comprised of a vegetable salad served with a peanut sauce dressing. Although it is to be eaten as a main meal, many Western countries describe it simply as a salad. It is widely served from hawkers carts, stalls (warung) as well as in restaurants both in Indonesia and worldwide.

Gado-gado is part of a wide range of Indonesian sauce & salad combinations; with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers (see picture left). However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Compared to both standard Western salads and Indonesian versions of this dish, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.

Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.

Gado-Gado Ingredients:
Blanched/steamed vegetables

• long green beans, cut into 4-5 cm long
• Chinese cabbage, shredded
• Bean sprouts

Fresh Vegetables

• Lettuce
• Tomato, wedged
• Cucumber, sliced

Other Complements

• Boiled/steamed potatoes, sliced
• Boiled eggs, wedged
• Fried/baked tempe
• Fried/baked tofu
• Lontong (rice cake with log shape), cut into 1 cm thick
• Ready-to-use fried shallot
• Melinjo nuts crackers
• Shrimp crackers

Gado-gado sauce

• 10 cloves garlic, stir fried/fried/roasted
• 300 g roasted/fried peanuts (In this case, I used 1 cup of organic crunchy peanut butter)
• 1000 ml coconut milk
• 10 red chilies, discard the seed and stir fried/fried
• 1 tsp terasi (dried shrimp paste), toasted
• 1 block of coconut sugar (about 62.5 grams)
• 2-3 tbsp rice flour dissolve in a small amount of water

Sambal

• 20 red bird eyes chilies, boiled /steamed
• 1/2 tsp sugar
• Sea salt as desired

Method:

Gado-Gado Sauce

1. Process garlic, peanuts/peanut butter, a half part of coconut milk, red chilies, terasi, coconut sugar in a food processor or blender.

2. In a sauce pot, combine processed mixture with the rest of coconut milk, stir and turn on the stove at low-medium heat. Stir occasionally.

3. Cook sauce until boiled, the volume reduced and the sauce surface looks a bit oily. Add rice flour mixture. Keep stirring until bubbling about 5 minutes. Remove from the heat.

Sambal

• Combine all ingredients and process in a food processor/blender or you can grind them with mortar and pestle.

Serving

• Place lettuce, slices of lontong and boiled potatoes, blanched vegetables, wedges of boiled egg, slices of fried tempe and tofu, and wedges of tomato, slices of cucumber. Pour the warm sauce over, garnish with fried shallot, crushed shrimp crackers and emping nuts crackers. Put sambal on the side as people has different tastebuds to handle the spiciness. You can omit the sambal if you don’t like the spicy sauce.

Tips

- If the sauce to thick, add a small amount of water.

- Always try the sauce before remove from the heat, so you can add salt or coconut sugar to match your tastebuds.

- Serve gado-gado sauce while it is still warm. Warm up the sauce if it is cold.

- If you still have leftover sauce, keep it in a jar and refrigerate/freeze. You may use for other dipping purposes.