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

Pickled Papaya (Jeruk Betik)

Pickled Papaya (Jeruk Betik) made with red chillies, salt, vinegar and sugar. Simple appetizer which taste both sweet and sour, a delightful combination.

Recipe for Pickled Papaya (Jeruk Betik):

• 300g. young raw papaya
• 2 red chillies
• 1 tsp salt
• 140 ml. vinegar
• 2 tbsp sugar

Method:

1. Slice papaya thinly.
2. Cut chillies lengthwise.
3. Season papaya and chillies with salt for about half an hour.
4. Rinse papaya and chillies. Wipe dry.
5. Sun for half an hour.
6. Mix vinegar and sugar until sugar dissolves. Taste.
7. Add papaya and chillies.
8. Stand for about half a day before serving.

Image credit: ighosts

How to make Pandan Chicken (Ayam Panggang Daun Pandan)

Grilled chicken wrapped in pandan leaves. Marinated chicken soaks up the pandan fragrance as it cooks slowly over the grill.

Recipe for Pandan Chicken:

• 1/2 chicken
• 8-10 large screwpine leaves (pandan leaves)
• 1/2 grated coconut to get 70-140 ml thick coconut milk
• 1 1/2 cm galangal (lengkuas)
• 1/4 tsp pepper
• 1/4 tsp coriander powder (serbuk ketumbar)
• 1/4 tsp fennel (jintan manis)
• 1/2 tsp sugar or to taste
• 1/4 tsp salt or to taste

Method:

1. Pound galangal to get its juice.
2. Mix all the ingredients together except chicken and pandan leaves.
3. Cut chicken into 8-10 suitable-sized pieces.
4. Marinate chicken with coconut milk mixture fir at least 1/2 an hour.
5. Wash and wipe dry screwpine leaves (pandan leaves).
6. Wrap each chicken with a screwpine leaf and staple the ends.
7. Grill both sides of wrapped chicken for 15-20 mins till chicken is cooked.
8. Remove screwpine leaves or serve chicken wrapped in them.

Variations:

• Deep fry wrapped chicken
• Wrap chicken with grease proof papper and deep fry the packets.

Image credit - newiiy

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

Hot Curried Crab

Hot and Spicy Curried Crab made with curry leaves, dried chillies, halba seeds, mustard seeds, black peppercorns, chilli padi and jintan manis.

Ingredients for curried crab:

• 2 kg fresh meaty crab - cleaned and halved
• Salt to taste
• 4 sprigs curry leaves
• 4 dried chillies, broken up
• Cucumber slices to serve with crab - optional
• 1 tsp halba seeds
• 1 tbsp mustard seeds
• 6 tbsp oil
• 20 twin shallots, sliced 
• 4 cm piece cinnamon stick
• 2 limes
• 1/4 litre thick coconut milk extracted from 1/2 scrapped coconut

Spices to grind:

• 1 tbsp black peppercorns
• 20 dried chillies
• 10 ripe chilli padi
• 1 clove garlic
• 3 cm piece turmeric
• 1 tbsp jintan manis

Method:

1. Heat oil in saucepan. Fry firstly the shallots till golden brown, adding dried chilli, mustard seeds and halba, cinnamon and curry leaves.
2. Meanwhile mix thoroughly the ground spices with coconut milk and salt, pouring this into the saucepan, stirring well.
3. Add the crab and cook quickly over high heat till crab is cooked and dry.
4. Lift from heat and squeeze limes over.

Printable Version - Hot Curry Crab

Image Credit by byte

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

Pulut Panggang Recipe (Grilled Glutinous Rice in Banana Leaves)

Pulut panggang literally translate to English as "Grilled Glutinous Rice in Banana Leaves". This kuih is made with pulut rice, grated coconut, dried prawns, coriander and belacan. Delicious Malay kuih wrapped in banana leaves.

Ingredients for Pulut Panggang:

• 1 lb. (500g.) pulut rice (soaked overnight)
• 1 grated coconut (for santan)
• pinch of salt
• cooking oil for brushing
• some banana leaves (dipped into boiling water; cut into 6 inch/15cm. squares) 

Filling Ingredients:

• 1/4 young grated coconut (use white flesh only)
• 2 Tbs. dried prawns (soaked, drained & pounded)
• 1 1/2 tsp. coriander powder (roasted)
• 2 tsp. sugar
• salt to taste

Pounded:

• 2 buah keras
• 8 small onions
• 2 red chillies (seeded)
• 1/2 in. (1cm.) cube belacan
• 4 Tbs. cooking oil

Method:

1. Drain soaked pulut rice.
2. Add 1 cup water to grated coconut for santan and squeeze out 1 1/2 cups santan.
3. Mix drained pulut rice with santan and salt. Steam till cooked (do not allow it to become too soft).
4. Dry-fry the young grated coconut over low heat till very lightly browned. Pound till fine.
5. Heat 3 tablespoons cooking oil over low heat and fry dried prawns till dry and fragrant. Dish out.
6. Heat another tablespoon cooking oil. Mix coriander powder with pounded ingredients and fry till fragrant. Add fried dried prawns, sugar and salt and mix well.
7. Place a tablespoonful of pulut rice on one edge of a banana leaf, spreading it along the leaf. Put some filling on it and cover with another tablespoonful of pulut rice.
8. Roll up and secure ends with toothpicks. Repeat procedure till all ingredients are used up.
9. Brush with oil and grill, for 20 mins. turning rolls periodically.

Printable Version - Pulut Panggang

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

How to cook Ayam Masak Lemak Cili Padi

Ayam Masak Lemak Cili Padi or Chicken in Coconut Cream with Birds Eye Chili in English, is a spicy rich yellow coconut gravy that is cooked with chilli padi. While this recipe uses chicken, it can be substituted with prawns, flower crabs or fishead. Depending on your tastebuds, you can add more or less chillies if you wish. Recipe for 4 pax. Other similar recipe - Ayam Kurma (Korma Chicken), Opor Ayam (Braised Chicken with white Sauce) .

Ingredients for Ayam Masak Lemak Cili Padi:

• 1 chicken, cut into 8 pcs, washed and drained
• 1 litre coconut milk
• 3 tomatoes, cut into 4
• 1 stalk lemongrass, lightly bruised
• 3 kaffir lime leaves, lightly bruised
• 1 turmeric leaf, torn to 2
• Salt to meet the taste
• Vegetable oil
• ½ cup water

Rempah to blend:

• 10 red bird's eyes chillies
• 10 green bird's eyes chillies
• 3 large red onions
• 2 cloves garlic, peeled
• 1 inch old ginger, peeled
• 1 inch of fresh turmeric, peeled
• 5 candlenuts

Chicken marinate:

• 1 tbsp turmeric powder, 1 tbsp grated ginger, salt to taste

Method:

1. Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes. Fry chicken until ¾ cooked and put aside.

2. Finely blend rempah ingredients into paste.

3. Using the same oil in pot, pour in the ground ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear, fragrant (Medium heat - Do not burn).

4. Add the fried chicken, coconute milk and water. At this stage, keep it to a simmer for the rempah to adsorb to chicken and until the gravy thickens.

5. Add tomatoes and salt to taste.

6. Once chicken is cooked, serve with steamed white rice.

How to make Ayam Percik (Pasar Malam Chicken)

Ayam Percik is a popular local delicacy among Malay Singaporeans, which is available at Pasar Malam stalls (night market) and Geylang Serai Bazaars during the month of Ramadan. Ayam Percik (percik means - basting/drizzle/sprinkle) is juicy,  aromatic and so flavourful. This recipe is originaly a Malaysian recipe from Kelantan, makes a great Hari Raya Aidilfitri cuisine. Traditionally, each marinated chicken parts are clipped with a pair of custom-made bamboo tongs, which prevents the chicken meat from shrinking during the grilling process.

Ingredients for Ayam Percik:

• 1.5kg Fresh chicken, cut into 6 pieces, cleaned and drained
• 5 Tbsp Vegetable oil
• 2 tsp Tamarind Pulp
• 4 Lemon Grass, bruised
• 1 Cup Water
• 1 Cup Thick Coconut Milk
• 1½ Tbsp Sugar
• Salt to meet taste

Chicken Marinade:

• ½ tsp Salt
• 1 Tbsp Sugar
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder

Rempah to blend:

• 4 Candlenuts,  (buah keras)
• 6 Cloves Garlic
• 10 Dried Chillies, soaked in Hot Water
• 3 Red Chillies, seeds removed if you like
• 2 cm, ¾ inch Ginger
• 6 Shallots
• 1 inch galangal

How to make Ayam Percik:

1. Mix well until the chicken is coated with the marinade and set aside for at least 1 hour or preferable overnight.
2. In a blender, blend rempah ingredients and ground finely.
3. Over medium heat, fry the spice paste, tamarind and lemon grass stirring continuously to prevent sauce from burning until aromatic.
4. Add water and cook for another 3 minutes.
5. Pour in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6. Grill the chicken over a low charcoal fire or under a grill (griddle pan or charcoal grill), basting frequently and  repeat this process of coating the chicken with gravy, until the chicken is cooked.
7. Serve Ayam Percik while hot with steamed rice.

Don't forget to print this recipe

How to Make Kuih Lapis (Steamed Layer Cake)

Kuih Lapis, Kueh Lapis Recipe. Tasty Asian Dessert. Easy Steps.

Ingredients :

230g rice flour
45g corn starch
840 ml coconut milk
1/4 tsp salt
1/2 tsp pandan paste
A few drops yellow and red colouring

Note : For this kuih you can use any color or as many layers as you like.

For the syrup

280g castor sugar
250ml water
3 pandan leaves

Directions:

1. Mix the sugar, water and pandan leaves in a saucepan. Bring to a boil until the sugar dissolves completely. Set aside to cool.

2. In a large mixing bowl, mix together rice flour, cornstarch and salt. Add in coconut milk, mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

3. Divide batter into 3 equal portions. One add in the pandan paste (green), one in yellow coloring and one in red coloring. From each color portion divide into 3 equal portions (this will ensure you will get 9 layers of kueh)

4. Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

5. Steam the batter layer by layer. Pour the 1st layer of batter on the heated tray. Cover and steam over medium heat for 2-3 minutes or until set.

6. Follow by the next color and steam for 2-3 minutes and then the next layer.

7. Repeat the steps, alternating the color until all the batter is used up.

8. After the final layer is set, steam over the boiling water until the cake is cooked through, about 25 minutes.

9. Allow the cake to cool before cutting into squares to serve.

Nasi Goreng Pattaya Recipe

Without being affected by its Thai sounding name, nasi pattaya is originated from Malaysia. Nasi Pattaya  is a simple fried rice shaped like a pouch which is available at malay restaurants or hawker stalls in Singapore.  Nasi Pattaya is often served with with sliced cucumber, tomato and drizzled with ketchup or chilli sauce.

Nasi Goreng Pattaya Ingredients

2 cups cooked rice
3 shallots, sliced
1 clove garlic, chopped
1/2 skinless boneless chicken leg, cubed
1/2 cup of diced carrots
1/2 cup of frozen peas
1/2 cup of frozen corn seeds
1 tspn ketchup
2 tspn soy sauce
pinch of pepper
salt to taste
2 eggs, beaten for the omelette
oil for cooking

Method

1. For the pattaya fried rice:  Saute sliced shallots and garlic with a little bit of oil until light brown fragrant. Add the chicken and carrots and stir-fry until cooked.

2. Add the cooked rice and peas - mix well. Season with soy sauce, ketchup and salt and pepper according to taste. Stir the rice is evenly until completely mixed and heated through. Set aside.

3. For the omelette: Lightly beat the eggs and season with a pinch of salt. Heat the pan, brush evenly a little oil over (medium heat). Pour in eggs and swirl the pan by the handle to make a thin omelette. Let the omelette cook and brown at the bottom.

4. When the omelette is done, place the fried rice in the center of the omelette and spread it accordingly. Fold the edges into an envelope shape, making sure to overlap the parcel a bit. Carefully flip the omelette onto a serving plate. Drizzle ketchup or chili sauce over the top. Enjoy!

How to make Agar-Agar Pandan

Agar-Agar Pandan or Coconut milk pandan flavored jelly is easily available at the cake shop or bakery in Singapore. You can see this in almost any 'malay jamuan' (party or special occasion) you attend in Singapore, and it is a really common yet popular dessert. Agar-Agar Pandan is totally natural, even with pandan leaves (screwpine) as the natural colouring and essence. You should be able to buy the pandan leaves from some herb and spice shops, if you are not in Asia.

Agar Agar
Available in powder and strip form (dried), agar is made from seaweed and does not have any calories. Suitable for vegetarians and vegans it is used as a setting agent for sweets. Flavourless it takes on the flavours it is mixed with and sets to a firm, pick-upable texture.

Ingredients:

1 packet of agar-agar, rinsed (usually 35gram per packet)
4 glasses (large) water
1/4 cup brown sugar or enough to taste
2 eggs
2 cups coconut milk/cream
6 pandan leaves washed
A pinch of salt

Method:

• Grind 3 pandan leaves and extract its juice through a strainer.
• Boil the water in a medium saucepan with the remaining pandan leaves.
• Add in the agar-agar and boil till it is all dissolved.
• Stir in the brown sugar and pandan extract, till all sugar is dissolved. Turn heat to low.
• Beat eggs in a large bowl, and mix it with coconut milk/cream with a pinch of salt.
• Pour the egg-coconut cream mixture into the saucepan with the agar-agar, stir well and let it simmer for a short while, then turn the heat off.
• Transfer the agar-agar mixture into your desired molds or containers. Chill it when cool and set before cutting into serving pieces.

Note:

• Any container can be used as a mold. You may use little cups, ice cream bowls, and ice trays with all kinds of shapes.
• You can adjust the texture by altering the amount of water - slightly more water for a softer texture, and less water for something more solid.
• If normal strip form agar-agar cannot be obtained, you can use powdered agar-agar too. The amount would be the same: 35 grams strip = 35 grams powder.

How to make Roti Boyan (Boyanese Bread)

Recipe for Roti Boyan (Indonesian Bread). Roti Boyan is a pancake bread made of dough composed of fat, egg, flour and water. Roti Boyan is traditionally served with "Sambal Ikan Bilis", which is a really satisfying snack. Sold at malay stalls for about $2.50 each. The Baweanese are a significant community among the Malays of Singapore. "Boyanese" refers to a dialect group in the Malay community.

Ingredients :

For the skin dough
1 kg flour
200g butter
400 ml lukewarm water
3 onions sliced (Fry the onions till half cooked and slightly soft)
Salt to taste

The filling
600 g potatoes - washed, remove skin, boil till soft, and mashed
4 to 5 eggs
100 g spring onions - chopped
3 onions - diced
1 teaspoon pepper
Salt to taste

Method :

To make the bread :
Mix water, butter, onions and salt. Add in flour, a little at a time into the liquid mixture and knead till a soft dough is formed. Make into a few small balls (must be in even numbers) and leave to rest for a while.

To prepare the filling :
Mix well mashed potatoes, egg, chopped spring onion, diced onion, pepper and salt.

1. Roll flat one of the doughs and brush some oil on top. Roll like a swiss roll and swirl it like the shape of a cinnamon bun. Leave to rest while you finish doing the same thing with the rest of the doughs.
2. Roll flat the swirled dough. Spread some filling on top and cover with another piece of flatten dough.
3. Secure the edge.
4. Fry with a bit of oil on low heat till golden brown.
5. Serve hot with Sambal Ikan Bilis.

Dalca Sayur Pengantin (Vegetable Stew with Lentils)

Dalca is a stewed vegetable curry with lentils (Dalca Sayur in Malay) which is famously served with Briyani Rice,Tomato Rice or Nasi Minyak; normaly cooked during special occasions and it is also a staple dish for a Malay wedding lunch menu. Dalca is cooked in curry lentils, tamarind (asam) fruit juice and mixed vegetables. Everyone has their own interpretation for Dalca. Mutton bones or beef is sometimes added to enhance the flavour for this dish.

Ingredients: (100pax)

• 500grm yellow lentils, soaked with water and boiled till soft (do not overcooked)
• 5 sticks bigcarrot, cut into 3 cm strips
• 1kg long green beans, cut into 3 cm length
• 1kg Indian eggplant cut into chunks of 3-4
• 5 large tomatoes cut wadges
• 3 red chilli (cut diagonally )
• 3 green chilli (cut diagonally )
• 10 potatoes, cubed
• 10 big red onions, sliced thinly
• 10 cloves garlic, sliced thinly
• 10 cm ginger, sliced thinly
• 1kg meat curry powder (mixed with water to make a paste)
• 500grm coconut milk
• 2-3 litres water
• 8 tbsp tamarind juice
• 10 tbsp oil
• 2 medium cinammon stick
• 8 cardamom
• 8 cloves
• 4 star anise
• Salt to taste
• Curry leaves

Method:

1. In a pot, heat the oil, throw in curry leaves and fry the onions, garlic and ginger with the spices until fragrant.
2. When the onions turned brown, add in meat curry paste and stir until the oil is set to reddish brown. Reduce heat and continue to stir.
3. Dissolve the tamarind in a little water and discard the pulp. Get ready for use.
4. Add in 2-3 litres of water, tamarind juice and the soft lentils. Stir. Increase heat. Let boil.
5. When the curry starts to boil, add in carrots and cubed potato and let it cooked till soft. Stir.
6. Add in eggplants, longbeans and let it simmer for about 5-8 mins.
7. Finally, add in tomato wedges and sliced red and green chillies.
8. Add salt to taste and simmer for another 10 mins.
9. Serve hot with Briyani rice or pratha bread. Happy trying!

Acar-buahan Recipe for Nasi Briani

Acar Buahan. Related recipe - Acar Timun.

Ingredients:

500 gm buah campur [kismis hitam/kuning,prune,aprikot,mangga jeruk,kurma & lobak asin..potong kecil]
sedikit cili api jeruk [jika suka]
belimbing kecut [belimbing yg telah dijerukkan dn di jemur sampai kecut]
jeruk limau

Bahan Mesin Halus:

500 gm bawang kecil
10 ulas bawang putih
10 cm halia
100 gm cili kering
3 s/b rempah kari ikan [goreng tanpa minyak]

500 gm minyak
500 gm gula pasir
1 botol kecil cuka
1/2 cawan bijan [goreng tanpa minyak]

Method:

1. Panaskan minyak dan tumiskan bahan mesin dan sehingga wangi,garing dan naik minyak.
2. Masukkan gula dan cuka dan biarkan reneh sehingga naik minyak lagi.
3. Masukkan semua buah campur & cili api jeruk dan masakkan lagi sehingga naik minyak dan pekat.
4. Sejukkan baru dimasukkan dalam bekas kering.
5. Bila nak hidangkan baru taburkan bijan tadi.

> Nasi Briani Recipe

All about Chicken Biryani (Briani Ayam)

Chicken Briyani Video - 1st recipe

More about briyani & the 2nd recipe

Chicken Biryani is by far the most popular Indian rice recipe around the globe.

Biryani and Pulao are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner. The main difference between the two is the cooking technique.

Biryani, is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on "dum" (put on a very low heat, so that all the flavors inside the pot amalgamate well) for at least 45 minutes.

Pulao on the other hand, is made by tempering the rice in desi ghee (clarified butter) and spices. Exactly measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient.

Use only good quality basmati rice for the best flavor and appearance. The key to making a good biryani lies in the way you par boil the rice. I cannot stress enough that never over cook the rice.

As far as the list of ingredients goes, please try to use all the ingredients. Each spice, contributes to the overall flavor. Most of the spices will be easily available at any supermarket or definitely at an Indian store.

Please don't get intimidated by the long list, most of them are spices used in a small amount. The onions have to be deep fried to a light brown color (this are called "barista"). Desi ghee (clarified butter) is also very essential.

There are two ways of making a chicken biryani, one is called Pakki biryani, in which you cook the meat separately and then layer it with the rice, seal and cook on a very low heat.

The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it up with par boiled rice, seal and cook on a very low heat.

This recipe is the layered chicken biryani in which chicken is cooked separately.

Making a chicken biryani is a lengthy process BUT totally worth it. Plus you make biryani only occasionally so do put your heart into making it and I promise it will turn out fabulous.

This 2nd recipe will easily serve 4-6.

So lets us begin.

The Ingredients required for a chicken biryani are

• 7-8 Onions (very thinly sliced and deep fried until light brown)
• 10-15 Cashews (fried in a little desi ghee/clarified butter)
• 1 Kg Chicken on the bone cut into 12 pieces
• 1 cup yogurt
• 2 Tsp Garlic paste
• salt to taste
• 500 gm Basmati Rice (washed and soaked in salted water for at least half an hour)
• 3-4 Tbsp oil
• Oil for frying the onions
• 6-7 cloves
• 2 (1 inch) Cinnamon
• 4 green Cardamoms
• 3 Bay leaves
• 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
• 4 large Tomatoes (chopped finely)
• 1/4 Tsp of mace powder
• 1/4 Tsp of grated Nutmeg
• 1 Tsp Coriander powder
• 1 Tsp red Chili powder (to taste)
• 1/2 Tsp Turmeric powder
• 2-3 green Chilies (to taste, chopped)
• 1 Tbsp Ginger (chopped)
• 1 Tbsp Garlic (chopped)
• 6-7 dried, pitted prunes
• 1/2 cup of milk
• a few strands of Saffron (kesar)
• 3-4 Tbsp Desi ghee (clarified butter)
• 2 cups of fresh green Coriander (chopped)

STEP 1 - Marination

• Marinate the chicken pieces in 1 cup yogurt, 2 Tsp garlic paste and little salt, for a good 8 hours.

STEP 2 - Making Barista (fried onions) for chicken biryani

• Slice the onions very thinly (almost paper thin) using a sharp knife. Heat oil in a pan or kadai.
• Separate the sliced onions using your finger tips. Put the onions in the oil and reduce the heat to medium-low.
• Keep stirring the onions, so that they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high the onions will burn on the outside and remain watery on the inside.
• Once a uniform color is obtained, drain on thick layer of kitchen paper, so that maximum oil is soaked. Keep these aside.
• As they cool down, the onions will become crispy.

STEP 3 -  Boiling the rice

• Boil the rice. For this take a BIG vessel (deep and wide), put lots of water in it, tip in the soaked rice along with 1 stick cinnamon, 3-4 cloves, 2 green cardamom, 1/4 tsp of Shahi jeera (caraway seeds) and more salt.
• Remember that you should boil the rice in lots of water and salt (pretty much like a pasta). The rice should absorb the salt otherwise the biryani will be tasteless. Boil on a high flame and let the it boil vigorously on high flame for about 5-7 minutes.
• You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

STEP 4 - Preparing the chicken

• Heat oil in a deep pan, add the remaining bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the ginger, garlic and chilies. Saute for a minute and add the marinated chicken, along with the marinade. Cook on a medium heat till all the water dries up (water from the chicken and yogurt).
• Add the tomatoes, 1/3 of the fried onions, all the powdered spices, salt and cook till all the water from the tomatoes dries up. If the chicken is cooking too quickly then either cook on a high flame to fasten the evaporation or remove the chicken pieces aside.
• The chicken should be just cooked and dry (because it will get cooked further in the final step and if any water is left in it the rice will become soggy).
• Once done, sneak a taste, adjust the seasoning. Mix in the dried prunes.

STEP 5 - Make saffron milk

• In 1/2 cup of warm milk crush a pinch of saffron strands and put some whole strands. Wait till it turns yellow. Keep on one side.

Final STEP - Assembling the chicken biryani

• Use a deep heavy bottom pan with a lid.
• First spread some desi ghee at the bottom of the pan.
• Second a layer of rice, followed by a layer of chicken. Now sprinkle a generous handful of chopped coriander and fried onions.
• Repeat the layers with rice being the top most layer. Sprinkle the leftover onions and all the cashews.
• Pour the milk and saffron on the top using a spoon, evenly covering the whole area.
• Once all layers are set, take melted desi ghee and with a spoon pour it around the rim of the vessel and a little on the rice.
• Close the lid and seal.
• There are 2 ways to seal the lid in order to prevent the steam from escaping.

1) Take a large foil, cover the pot/vessel with it and place the lid on top.

2) Take some dough made from whole wheat flour. Roll it into a thin strip and stick it going around the rim of the pan half on the lid and half on the pan in order to seal the whole pan.

Keep this pot on a very low heat for 45 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.

After 45 minutes turn off the heat. Let it stand for 5 minutes and open.

Enjoy the delicious chicken biryani!!!

Note:- Please don't eat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to one side.

Learn even more about briyani here -> Briyani Fever

How to make Sambal Belacan

Sambal belacan (Recipe) or sambal terasi in Bahasa Indonesia, consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). Eat your rice and noodles with it, and some Singaporean/Malaysian dishes such as sweet and sour eggs (masak belanda), Penang char hor fun, grilled fish with banana leaves are total awesomeness with sambal belacan!

Ingredients for Sambal Belacan:

• 1 chilli pepper
• 7 bird's eye chilli
• shrimp paste (grilled or fried without oil)
• 1 tsp sugar
• salt to taste
• 2 pieces of kalamansi seeded (or 1 tbsp lemon juice)
• 1/2 chopped onion
• 1 sliced tomato

How to make Sambal Belacan:

1) Using a mortar, mix all the ingredients except for kalamansi
2) Pound the items until all well mixed, but not too puree
3) Squeeze kalamansi juice and serve with your favourite dish!

Malay Wedding Menu & Recipes - Beef or Lamb Masala

Beef and Lamb Masala Recipe. Secret recipe from the old-time Chefs of Malay wedding specialty.

Masala Recipe Recipe #1

• 2 lb. lamb or beef stew meat
• 3 tbsp. pureed ginger (no need to peel ginger)
• 1 qt. masala sauce (see below)

Place 2 pounds stew meat into Dutch oven. Add 3 tablespoons grated ginger and the masala sauce. Mix together and bake in 350 degree oven for 45 minutes. Check occasionally and add a little water to keep meat moist. Garnish (sprinkle) top with chopped coriander (cilantro).

Masala Sauce:

• 1 (28 oz.) can diced tomatoes with juice
• 1 lg. yellow onion, chopped
• 1 1/2 tbsp. vegetable oil
• 1 tbsp. garlic, chopped fine
• 1/2 pt. plain yogurt
• 1/2 tbsp. Garam Masala
• 1/2 tbsp. curry powder
• 1/2 tbsp. ground coriander
• 1/2 tbsp. red chili powder (or cayenne)
• 1 tsp. turmeric

Heat oil in saucepan. Add onion and cook until dark brown, not burned. Add garlic.

In food processor, blend tomatoes and yogurt together. Combine spices. Add to onion mixture and cook 2 minutes, then add tomatoes and yogurt and stir. Puree all ingredients in food processor. Salt to taste. Makes 1 quart.

Masala Recipe Recipe #2

Ingredients:

• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
• 2 pounds beef tenderloin, cubed
• 3 cups chopped onion, divided
• 5 green chile peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Directions:

To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.

Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.

Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.

Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.

Malay Wedding Menu & Recipes - Ice Jelly Cocktail

Learn how to make this easy to make dessert for your next festive celebration or occassion! Its fast and is a sure winner for all.

Ingredients: (10 pax)

• 1 packet of Jelly Powder
• 1 liter of water
• 1 tin of fruit cocktail
• Calamari (lime)

Method:

1. Pour 1 packet of ice jelly powder into 1 liter of water and bring to boil.

2. Let the solution cool and in the refrigerator.

3. Serve chilled with fruits cocktail, blended ice and calamari juice.