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

Syrian White Beans and Meat Stew Recipe

Photo: Syrian White Beans and Meat Stew Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Syrian White Beans and Meat Stew Recipe. Enjoy the Arabic Cuisine and  learn how to make Syrian White Beans and Meat Stew.  

Preparation time :     25 minutes
Cooking time :     1 hour, 30 minutes
Serves: 4 persons

Ingredient:

 1 cup white beans or 150 g, dried
2 tablespoons vegetable oil
2 medium onions or 300 g, chopped
300 g lamb shanks, cut into medium cubes
1 teaspoon mixed spices
4 cups water or 1 liter
2 cubes MAGGI® Chicken Bouillon
3 medium tomatoes or 450 g, diced
3 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
 
Preparation

Soak white beans in water for 12 hours. Drain and set aside.

Heat oil in a large saucepan. Cook onions and meat. Season with spices and stir for 4-5 minutes.

Add water, MAGGI® Chicken Bouillon cubes, white beans and tomato. Bring to boil and simmer over low heat for 1 hour or until meat and beans are cooked.

Add garlic and coriander and simmer for another 5 minutes.

Nutritional Information:

Energy :     400.00 Kcal
Protein :     25.00 g
Carbohydrate :     38.00 g
Fats :     17.00 g 

Source Nestle Family  

More Arabic Food Recipes: 

Chicken tagine with apricots
Authentic Moroccan lamb tagine
Beef moussaka with tomatoes
Grilled Veggie Hummus Wrap
Middle Eastern Platter
Harissa lamb & houmous flatbreads  

Save and share Syrian White Beans and Meat Stew Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Stuffed Baby Zucchini with Tomato Sauce Recipe

Photo: Stuffed Baby Zucchini with Tomato Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Stuffed Baby Zucchini with Tomato Sauce Recipe. Enjoy the Arabic Cuisine and  learn how to make Stuffed Baby Zucchini with Tomato Sauce.     

Serves: 6 persons
Preparation time :     25 minutes
Cooking time :     1 hour, 20 minutes

Ingredients

1½ kg baby zucchini
2 tablespoons ghee
1 medium onion or 150 g, finely chopped
350 g minced lamb
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
¾ cup egyptian rice or 150 g, washed and drained
1 medium tomato or 150 g, finely chopped
2 cups water or 500 ml
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cubes MAGGI® Chicken Bouillon

Preparation

Hallow the zucchini, wash well and set aside.

Heat ghee in a large saucepan then add onion, meat, spices and sauté while stirring for 3-4 minutes. Remove from heat. Stir in rice and tomato.

Stuff the zucchini with the meat and rice mixture and arrange in a large casserole. Place 2 plates on top of the zucchini to press them down.

Combine water, garlic, tomato paste and MAGGI® Chicken Bouillon cubes in a sauce pan, bring to boil then pour over the zucchini in the casserole.

Cover and simmer over low heat for 1 hour or until zucchini and rice are cooked.

Nutritional Information:

Energy :     352.00 Kcal
Protein :     15.00 g
Carbohydrate :     34.00 g
Fats :     18.00 g 

More Arabic Food Recipes:

Stuffed zucchini (Koussa mahshi)
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Moroccan rissoles
Broad bean dip & Moroccan mezze platter
Moroccan potato salad
Chicken tagine with apricots

Save and share Stuffed Baby Zucchini with Tomato Sauce Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Yee Foo Mee (longevity noodles)

Yee Foo Mee or Yee Fu Noodles can be purchased from supermarkets. It is sold pre deep fried, chewy noodles made from wheat flour and egg. While there are many versions available, here is a simple recipe on how to cook it.

Ingredients:

• One round of crisp Yee Foo mee, scalded with boiling water and drained
• 2 cloves garlic, minced
• 1 large onion sliced
• A slice or two fresh ginger
• 2-3 grams green vegetable like kailan or chye-sim, cut into pieces, or shredded cabbage
• Some carrots, julienned (optional)
• Some beadsprouts
• 2-3 grams prawns
• 2-3 grams chicken meat, sliced
• Chicken stock
• 10 black mushrooms, sliced
• 1 tbsp  of oyster sauce
• dash of white pepper
• 1/2 tbsp of sesame oil
• 4 dessertspoons oil
• Coriander leaves or chopped spring onions for garnishing

Method:

1. Put oil in pan. Add garlic and fry till light brown.
2. Add sliced onions.
3. Add chicken and fry a little. Add prawns.
4. Add chicken stock, pepper, salt to taste, oyster sauce and sesame oil. Simmer.
5. Add vegetables and carrots. Leave to cook.
6. Add sliced mushrooms.
7. Add Yee Foo noodles. Stir quickly. There must be sufficient stock to make a rather moist consistency.
8. Garnish with coriander or spring onions. Serve with plenty of cut chillies and soy.

Photo credit - Stinkee Beek

Moroccan-spiced chicken recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan-spiced chicken Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan-spiced chicken.   

Served with roast vegies and mint couscous, this Moroccan chicken dish is as colourful as it is tasty.

Preparation Time 25 - 145 minutes
Cooking Time 50 minutes

Ingredients (serves 4)

1 lime
2 garlic cloves, crushed
1 tbs chopped fresh mint
1 1/2 tbs Moroccan seasoning
60ml (1/4 cup) olive oil
4 (about 800g) chicken thigh cutlets (skin on), excess fat trimmed
2 (about 350g) red Delight potatoes, peeled, cut into 1.5cm pieces
1 (about 600g) sweet potato (kumara), peeled, cut into 1.5cm pieces
2 carrots, peeled, cut into 1.5cm pieces
2 red capsicums, seeded, cut into 1.5cm pieces
2 large zucchini, cut into 1.5cm pieces
2 red onions, cut into 8 thick wedges
240g (1 1/4 cups) couscous
375ml (1 1/2 cups) boiling water
30g butter
1/3 cup fresh mint leaves

Method

Preheat oven to 220°C. place a baking tray in oven. Use a zester, or a vegetable peeler and a small sharp knife, to cut lime rind into thin strips. Juice the lime and reserve juice.

Combine lime rind, garlic, chopped mint, Moroccan seasoning and 2 tablespoons of oil in a glass bowl. Season with salt and pepper.

Place chicken in a large glass bowl. Pour over three-quarters of the marinade and rub over chicken to evenly coat. Cover and place in the fridge for 1-2 hours to marinate.

Combine the potato, sweet potato, carrot, remaining marinade and remaining oil in a glass bowl. Place on the baking tray. Place the chicken on top of the vegetables. Bake for 25 minutes. Add capsicum, zucchini and onion to tray and toss to combine. Roast for 25 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer and vegetables are tender.

Place couscous in a heatproof bowl. Pour over the boiling water. cover. Set aside for 5 minutes or until the liquid is absorbed. Add butter. Use a fork to separate grains and stir to combine. Stir in mint leaves and reserved lime juice. Serve with chicken and vegetables.

Notes

Make-ahead tips: To freeze: Cool at end of step 4. Wrap chicken in 2 layers of plastic wrap and 1 of foil. Place vegetables in a sealable plastic bag. Freeze for up to 3 months.

To thaw: Thaw overnight in the fridge.

To reheat: Preheat oven to 150C. Unwrap chicken. Transfer vegetables to a baking tray lined with non-stick baking paper. Place chicken on vegetables. Cover with foil and cook for 15-20 minutes or until heated through. Continue from step 5.

Source
Good Taste - November 2011, Page 77
Recipe by Brett Sargent

More Arabic Food Recipes:

Harira: Moroccan Chickpea Stew with Chicken and Lentils
Moroccan rissoles
Broad bean dip & Moroccan mezze platter
Moroccan potato salad
Chicken tagine with apricots
Authentic Moroccan lamb tagine  

Save and share Moroccan-spiced chicken recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

How to make Rasam

Indian food. Recipe for Rasam. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper, Pepper, Cumin and other spices as seasonings.

Ingredients for Simple Rasam:

• 1 tbsp tamarind pulp
• 1 cup hot water
• 2 cloves garlic, sliced
• 3/4 tsp ground black pepper
• 1 tsp ground cumin
• 4 cups of cold water
• 2 tsp salt
• 2 tbsp chopped fresh coriander leaves
• 2 tsp oil
• 1 tsp black mustard seeds 8 curry leaves

Method:

1. Soak tamarind in hot water for 10 mins, squeeze and dissolve pulp in the water and strain.
2. Put tamarind liquid, garlic, pepper, cumin, water, salt and coriander into a sauce pan and bring to boil.
3. Turn heat down and simmer for 10 minutes.
4. In another pot, heat oil and fry mustard seeds and curry leaves until leaves are brown. Add to the simmering liquid. 

Photo credit - gimpypoop

Small pies (Manaeish) or Fatayer Recipe

Photo: Small pies (Manaeish) or Fatayer Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Small pies (Manaeish) or Fatayer Recipe. Enjoy the Arabic Cuisine and  learn how to make Small pies (Manaeish) or Fatayer.  

Ingredients

1 Tbs yeast
¼ Cup water, warm
2 ½ Cup flour
½ tsp salt
½ tsp sugar
¾ Cup milk
¼ Cup oil
1 Egg, beaten +2 Tbs milk

Method

- Dissolve yeast in warm water, leave for 5 minutes or until foamy.
- Combine flour, salt and sugar in an electric mixer on low speed.
- Add yeast mixture, milk and oil while beating on medium speed for 10 minutes or until soft dough is formed (can be mixed with hands for about 25 minutes).
- Place dough and roll in a greased bowl, cover and let rise for 1hour or until doubled in size.
- Roll dough on a lightly floured surface into a (½ cm thickness) circle. Cut into approximately 7 cm circles.
- Brush circle edges with the egg mixture and fill one side of the circle as desired (for example white cheese and dried mint mixture), then fold into a half circle; pinch the edges with a fork to seal. (Hint: flour the fork so it won’t stick with the dough).
- Brush with the egg mixture, prick with a fork, sprinkle with sesame seeds, black sesame or crushed pistachios (as desirer).
- Bake for 15 minutes or until golden (time may vary according to filling).

Serving Suggestions

*For spinach filling:
(Olive oil/ spinach, cut/ pomegranates seeds/pomegranates syrup/lemon juice)
- heat oil in a skillet over medium heat, add ingredients and stir until done.
- Fill pies by adding a portion of the mixture in the middle of the dough circle, then fold edges to meet in the middle to shape a triangle. Top with pomegranates seeds.

* For minced beef filling (precooked ground beef, pine nuts)
- Place a portion of filling in the middle of the dough circle; pinch the edges to form an unsealed square. Sprinkle with roasted pine nuts.

Chef Osama

More Arabic Food Recipes: 

Stuffed Bread with Sausage and vegetables
Toast stuffed with chicken
Cumin pancake with hummus
Red Pepper Hummus with Toasted Pita Triangles
Grilled Veggie Hummus Wrap
Middle Eastern Platter

Save and share Small pies (Manaeish) or Fatayer Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.