Saturday, September 03, 2011

SYAWAL 3RD MENU - KETUPAT RENDANG TOK AND SATAY PADANG


The original plan was to have Roti Canai and Beef Curry, but heavenly lucky, a relative from Johor came with fresh "ketupat", OMG something that I have been craving for. Ketupat is a real highlight in Malaysia EID MUBARAK celebration, it's a compressed rice cook in coconut leaf. I really freak out when come to ketupat, I had tried several times to assemble the casing but failed, not only that to cook the ketupat for 4 hours was something that will always push me off. I always opt for the second alternative using the instant "nasi impit"

Ketupat is Malaysia signature food serve best with "Rendang", chicken or beef. On the first Raya I already made the turmeric chicken rendang, this time around on request of my cousin I made Rendang Tok Perak. Rendang Tok Perak, is made from a combination of herbs, spices and most importantly, coconut milk. It is then cooked for hours with beef, resulting in a lovely curry dish. The trick in getting the Rendang Tok right is to cook it until the rendang is dry and a lovely glaze of oil appears. It goes without saying that this dish is extremely flavourful, tender and goes well with lemang or ketupat. The different with my previous rendang derives its flavor from the use of spices and rendang used a lot of "kerisik" which made it look darker then the normal rendang. It's awesome!!

RENDANG TOK PERAK ::

INGREDIENTS
1 kg beef cut 2" cube / 1kg daging - dipotong 2 inci dadu
1 litre coconut milk /1 liter santan
2 cups kerisik -grated coconut dry fried and pounded till oil surface/ 2 cawan kerisik
1/2 cup palm sugar / 1/2 gula merah
Salts to Taste / Garam secukup rasa
1 cinnamon stick / 1 batang kulit kayu manis
3 anise star / 3 kuntum bunga lawang
5 cloves / 5 bunga cengkih
2 turmeric leave / 2 helai daun kunyit

Pounded Ingredients
2" turmeric root / 2" kunyit hidup
9 shallots / 9 biji bawang merah
5 cloves garlic / 5 ulas bawang putih
2" ginger / 2" halia
1" galanga; / 1" lengkuas
5 lemongrass / 5 batang serai
20 dried chilies / 20 tangkai cili kering
2 tbsp coriander / 2 sudu makan biji ketumbar
1 tbsp fennel / 1 sudu makan jintan putih*
1 tbsp cumin /1 sudu makan jintan manis*
1 tsp black pepper corn /1 sudu teh biji lada hitam*

PREPARATIONS
In a dry wok or pan, fry the coriander seeds, fennel seeds and cumin separately, until aromatic. Grind all the seeds together until powdery. Set aside./ Sagrai ketumbar, jintan manis dan jintan putih. Kisar hingga halus dan ketepikan.
  1. Blend the spice paste ingredients finely. / Blend bahan-bahan basah.
  2. Heat the oil in a wok over low heat. Fry the cinnamon, star anise and cloves until fragrant. Add the spice paste, peppercorns and the ground coriander seeds, fennel seeds and cumin. Cook, stirring, until fragrant - about 5-10 minutes./ Panaskan minyak tumis kayu manis,bunga lawang dan cengkih sehingga naik baunya. Masukkan bahan yang dikisar dan tumis sehingga garing dan naik baunya.
  3. Add the beef and coconut milk. Cook over medium heat, stirring occasionally, until gravy is thick and beef is tender. Season to taste with sugar and salt. / Masukkan daging dan santan. Masak atas api kecil sambil dikacau selalu sehingga pekat dan daging empuk. Masukkan garam dan gula.
  4. Add the kerisik, toasted coconut shavings and turmeric leaves. Lower heat and cook, stirring continuously, until rendang is dry and oil appears/ Masukkan kerisik dan kelapa yang dihiris serta daun kunyit. Perlahankan api dan biarkan sehingga rendang kering dan naik minyak
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Rancangan asal untuk Raya ketiga ialah membuat roti canai dan kari daging, tetapi tanpa diduga rezeki datang bergolek, saudara dari Johor datang bertandang bersama dengan ketupat nasi,  wah pucuk dicipta ulam mendatang....memang lama berhajat nak makan ketupat nasi ini, jadi saya masak rendang untuk digandingkan dengan ketupat nasi. Atas permintaan orang-orang Johor saya buat Rendang Tok Perak. Rendang Tok Perak ini memang cukup terkenal, rasanya memang enak, warna rendangnya agak gelap sedikit jika dibandingkan dengan rendang biasa. Menariknya rendang ini dimasukan hirisan kelapa muda.  Cara membuatnya ada dua metod, satu dengan memerap daging dan rempah selama beberapa jam dahulu sebelum daging dimasak besama santan. Kedua caranya dengan menumis bahan kisar sama seperti rendang biasa. Saya menggunakan cara kedua lebih gemar rendangnya tidak terlalu kering dan tidak terlalu basah.

Menu kedua ialah Sate Padang, sate ini saya minta teman saya siapkan dagingnya, saya cuma panggang sate dan siapkan kuahnya. Sate Padang agak berbeza sedikit dengan sate kita, dagingnya direbus dahulu bersama dengan bumbu sate, kemudian ditosok dengan lidi dan dibakar seperti biasa. Kuahnya juga berbeza, pekat berempah dan enak dimakan bersama nasi impit.

Next Post - Sate Padang aka Sate Minang

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1 comment:

Anonymous said...

Hi Paty,
Need clarification on d ingredients - 2" ginger - do u mean 2 inches or 2 each?

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