Monday, February 28, 2011

PATYSKITCHEN FEBRUARY DAILY / MONTHLY INDULGENCES - A ROUND UP

I am glad to say that for the month of February I had made 55 entries, 1 entry on PATYSKITCHEN GIVEAWAY announcement and 54 entries on what had been tasted and tested by PATYSKITCHEN. I had summarized the entries by date of posting. If you wish to refer on any of the recipes please refer to the blog archives column. Hope you've ENJOYED and I appreciate feedbacks and comments for improvements.


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Diam tak diam sudah masuk bulan ketiga tahun 2011, terasa baru sahaja menyambut tahun baru. Apa pun untuk bulan Februari 2011 PATYKITCHEN telah membuat 55 entries, 1 mengenai penggumuman PATYSKITCHEN 1ST GIVEAWAY PROJECT dan 54 resipi yang telah dibuat dan di "experiment oleh PATYSKITCHEN. Bagi memudahkan semua saya telah membuat ringkasan melalui gambar entry-entry saya bagi bulan February. Rujukan untuk setiap entry boleh dilihat di BLOG ARCHIVE. Saya harap anda semua memdapat mafaat dari blog ini dan oleh kerana matlamat kita adalah untuk berkongsi idea, pengalaman dan resipi-resipi baru, komen-komen dan feedback adalah penting bagi peningkatan diri. So be free to leave your comments.

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TALAM MARBLE GULA MERAH


This is my second attempt  made this Kuih Talam Marble. I am still not happy with the top layer finishing, anyhow I will try again. For recipe please refer to Talam Pandan Marble, just replaced the pandan juice with palm sugar. As I said in my earlier post for the base you can do with anything, red bean, green bean, sweet corn etc...

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Ini merupakan cubaan kedua saya membuat talam marble ini. Masih tidak puas hati lagi kerana permukaannya tidak berapa licin. Saya difahamkan bahagian atas sebenarnya adalah puding, tapi tak apalah buat sementara waktu sehingga saya mendapat resipinya yang sebenar, saya gunakan cara saya dulu.

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Next Post - PATYSKITCHEN FEBRUARY INDULGENCES
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CREAMY CELERY CHICKEN SOUP



I prepared this creamy soup to compliment the Crispy Fish Fillet. This dish is very nutritious and if you have children who refuse to take vegetables, let them take this soup. They won't realize the existence of the celery. Very tasty and delicious. Recipe adapted from Martha Stewart TV Show. Celery potatoes are pureed together and gives out an aromatic flavor which is truly delicious. The name itself is creamy, but the recipe contains no cream,  the addition of potatoes adds substance and creaminess to the soup. Enjoy this soup .

INGREDIENTS
2 tbsp butter
12 - 15 stalks celery cut crosswise
1/2 cup chopped chicken fillet
1 medium onion coarsely chopped
3 -4 potatoes cut into cubes
1 -2 tbsp fresh lemon juice.

PREPARATION
  1. Heat butter in a large (4-quart) saucepan over medium heat. Add celery, onion, and potato; and chicken, season with salt. Cook, stirring occasionally, until vegetables and chicken begin to soften, 8 to 10 minutes.
  2. Add 6 cups water to saucepan; bring to a boil. Reduce heat to medium, and simmer until vegetables and chicken are very tender, about 20 minutes.Working in batches, puree soup until smooth. (To prevent splattering, fill blender only halfway, and allow the heat to escape: 
  3. Remove cap from hole in lid; cover lid with a dish towel, holding down firmly while blending.) Return soup to pan; stir in lemon juice, and season with salt. Serve, garnished with celery leaves.

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Saya buat sup ini untuk dimakan bersama Fillet Ikan Ranggup. Kepada yang sedang ber- diet jangan takut dengan perkataan Creamy. Sebenarnya resipi ini tidak menggunakan sebarang krim langsung. Perkataan Creamy itu merujuk kepada puree yang dihasilkan apabila ubi kentang dan celery diblend sehingga hancur. Sesuai makan dengan roti dan merupakan satu cara untuk menggalakkan anak-anak memakan sayur ini kerana campuran kedua bahan ini membuat anak-anak anda tidak akan sedar akan wujudnya sayur dalam sup ini. Memang sedap. Resipi ini saya ambil dari program Martha Stewart. SELAMAT MENCUBA.

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Next Post - Talam Marble Gula Merah

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MONDAY SPECIAL - CRISPY FISH FILLET WITH LEMON SAUCE


If you are bored with rice try this deep-frying panko-crumbs fish fillet. Pair with creamy soup and green salad, this one dish meal completes you balance diet. Save money on your meal by using budget dory fish fillet.

INGREDIENTS

  • 2  large egg whites, lightly beaten
  • 1  cup  panko (Japanese breadcrumbs)
  • 1/2  teaspoon  paprika
  • 3/4  teaspoon  onion powder
  • 3/4  teaspoon  garlic powder
  • 4  (6-ounce) skinless cod fillets
  • 1  teaspoon  black pepper
  • 1/2  teaspoon  salt
  • 1/4  cup  canola mayonnaise
  • 2  tablespoons  finely chopped dill pickle
  • 1  teaspoon  fresh lemon juice
  • 1  teaspoon  chopped fresh dill
  • Lemon wedges

PREPARATION

  1. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mixture.
  2. Deep fry till brown.
  3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges and salad.
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Jemu dengan nasi??? Cuba fillet ikan ini, mudah dan cepat membuat, tak perlu perap. Boleh menggunakan ikan segar atau isi ikan yang dibekukan. seelok-eloknya ikan kod. Tetapi jika nak jumat budget saya cadangkan ikan fillet ikan dory. Kalau tak salah saya satu paket harganya RM5.50 cukup untuk dua orang makan. Sajian ini sesuai dihidangkan bersama sup berkerim, kentang goreng, salad dan roti. Untuk sosnya saya sediakan sos lemon. Kalau yang minat dengan cili sos boleh juga. Sajian ini lengkap dengan khasiat yang diperlukan.

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Next Post - Creamy Celery Chicken Soup


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Sunday, February 27, 2011

COCONUT PANCAKE AKA LEMPENG KELAPA/PEK NGA



This is Malaysian traditional pancake. Serve best during breakfast or tea time. Normally eaten either with sugar or sambal. There's no exact recipe for this dish, since it's a traditional dish, the measurement are normally by estimation - "agak-agak", you must be able to balance the consistency of the batter. It should not be too thick nor too thin. It's delicious and I can say that once eaten it's difficult to stop, so just try this.

INGREDIENTS
500 gm flour / 500 gm tepung
200 gm grated coconut / 200 gm kelapa parut ambil yang putihnya
salts to taste / garam secukup rasa
sufficient water / air secukupnya.

PREPARATION

Mix all ingredients and make sure the batter is not to thick and not to thin. Cook the batter like doing pancake./Bancuh semua bahan dan pastikan ianya tidak terlalu pekat dan tidak terlalu cair. Masak seperti mana membuat lempeng.

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Di Utara Tanah Air, sajian ini dipanggil PEK NGA, sengkatan kepada proses membuatnya ia itu "tempek atas belanga", pada yang tidak faham bahasa Utara tempek maknanya tampalkan atas belanga. Belanga di sini kuali la. Wee.... saya memang suka Pek Nga, kalau dah mula payah nak berhenti, baik  dicicah bersambal sambal mahu pun gula. Memang sedap dan boleh jadi ketagih dibuatnya. Dah lama jugalah saya tidak membuatnya, memang dah berhajat lama dah alhamdulilah baru dapat buat kali ini. Puas rasanya, tak sangkat anak-anak pun meminatinya, tidak menang tangan dibuatnya. Kali ini saya cicah dengan sambal tumis sardin, memang kena. Sajian ini juga sedap dimakan bersama kari semalam. Kepada yang belum pernah cuma, silakan anda pasti tidak akan menyesal.

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Next Post - Crispy Fish With Lemon Sauce


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KUIH KODOK AKA BANANA BALLS


An everlasting and all time favourite normally serve during breakfast or tea time. Perfect leftover menu especially for over ripe bananas. I've made an entry on this before and for recipe please refer to my entry on Kuih Cekodok. There are so many variations to this kuih kodok. Mine I used self raising flour, much easy there's no need to add baking powder. I do add in some grated coconut made it much creamer.

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Suka sangat dengan kuih kodok ni, pantang ada pisang masak, kuih kodoklah jadinya. Berbagai cara boleh digunakan untuk membuat kuih kodok ini, saya lebih gemar menggunakan tepung naik sendiri, mudah tak perlu masukkan baking powder, tambahkan sedikit kelapa parut untuk menjadikan cucur ini lemak-lemak masin. Untuk resipi sila lihat entry terdahulu.


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Next Post - Coconut Pancake / Lempeng Kelapa


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SUNDAY BREAKFAST - DRIED SHRIMP FRIED RICE / PEK NGA AKA COCONUT PANCAKE AND BANANA BALLS (KUIH KODOK)

Happy Sunday everyone, lovely Sunday and our breakfast today are Coconut Pancake aka Lempeng Kelapa, Shrimp Fried Rice and Kuih Kodok (Banana Balls). I used all the left over, left over rice for the fried rice, left over "Sambal Sardine" for the pancake and the left over banana for the kuih kodok. Heavy enough that I plan to skip lunch. Today breakfast is a real and typical Malay breakfast Menu. Hope you enjoy it.



INGREDIENTS FOR SHRIMP FRIED RICE

4 cups cooked rice/ 4 cawan nasi
2 Tbsp vegetable oil / 2 sdb minyak
2 large eggs make a thin omelette and slice / 2 biji telur buat dadar dan hiris halus 
1 tbsp thin soy sauce / 1 sdb kicap cair
1 tbsp thick soy sauce / 1 sdb kicap pekat
200 g. long green bean / 200 g kacang panjang hiris halus

Ingredients to be blend
10 dried chilies - soaked / 10 tangkai cili kering rendam
4-5 cloves garlic / 4 -5 ulas bawang putih
1 onion / 1 biji bawang putih
1/4 cup dried shrimps / 1/4 cawan udang kering

Blend all and put aside./ Blend semua bahan blend dan letak sebelah.

PREPARATION
Heat up oil and saute the blended ingredients till fragrant. Add in green beans, soy sauce and salts to taste. Add in rice and stir well and /Remove from heat. Panaskan minyak dan tumis bahan blend sehingga garing. Masukkan kacang panjang, garam, kicap dan nasi. Kacau rata dan masak sehingga nasi garing.


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Salam Hujung Minggu semua, ari ini sarapan pagi saya gunakkan bahan leftover semalam, lebihan sambal sardine saya buat lempeng kelapa, lebihan nasi saya buat nasi goreng dan kebetulan ada pisang, buat kuih kodok. Rasanya cukup sampai petang, so tak payahlah masak tengah hari kerana  saya nak habiskan masa hujung minggu ni membaca dan mengemas. Sarapan authentic orang Melayu, berat dan mengenyangkan.
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Next Post - Kuih Kodok

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Saturday, February 26, 2011

PAPPRIKA FRIED CHICKEN / AYAM GORENG PAPPRIKA


A deliciously crunchy fried chicken dish. Chicken is dredged in a paprika and buttermilk before being deep-fried to perfection.






INGREDIENTS
1 whole/fryer chicken, cut into 8 pieces/ 1 ekor ayam belah 8
2 cups low fat buttermilk / 2 cawan buttermilk
2 tablespoons salt / 2 sdt sdt garam
5 tablespoons paprika / 5 sdb papprika
2 teaspoons garlic powder / 2 sdt serbuk bawang putih
1 teaspoon pepper / 1 sdt lada sulah
Flour, for dredging / tepung untuk disalut
Oil for frying / Minyak untuk menggoreng

    1. Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours./ Masukkan ayam dalam bekas dan perap dengan buttermilk. Simpan di dalam fridge selama 12 - 24 
    2. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F./ Panaskan minyak dalam kuali.
    3. Drain chicken in a colander. Combine salt, paprika, garlic powder, and  pepper. Liberally season chicken with this mixture.Dredge chicken in flour and shake off excess./ Tosskan ayam gaulkan dengan serbuk paprika, garam, serbuk bawang putih dan lada. Salutkan ayam dengan tepung.
    4. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. / Goreng ayam sehingga garing lebih kurang 10 - 12 minit setiap satu.
    5. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil / Tosskan ayam. Kalau nak tahan panas ayam masukkan dalam aluminium foil. 
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Ayam Goreng Papprika ialah ayam goreng yang disalut tepung, papprika dimasukkan ke dalam campuran ayam ini supaya tidak muak, ada pedas-pedas/ Seelok-eloknya ayam diperap semalaman dan digoreng keesokkan hari.
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Next Post - Sunday Breakfast- Nasi Goreng Udang Kering, Pek Nga dan Kuih Kodok


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VIETNAMESE MEATBALL BEEF NOODLES SOUP / MI SUP BEBOLA DAGING VIETNAM

Vietnamese Meatball Beef Noodles Soup aka Pho Bo is a nourishing soup made with flat rice noodle.It's a popular street dish in Vietnam and so popular that many consider this dish as a national dish. This dish has its story, there are many stories how this dish became the Vietnamese classic, some claimed that it was originated from Hanoi and some claimed that there were French influence in the broth. Anyway this dish is fantastic your trip to Vietnam will not complete without tasting it.

For muslim there are few halal restuarants that you can enjoy this. My first encounter this authentic Vietnamese Beef Noodle Soup was way back in 2004 in HCMC - Ho Chih Mi City. Superb...7 days there and 7 days without miss.

The beef broth is the most important element in this dish. The beef broth perfumed with star anise, peppercorns and ginger. Translucent rice noodles float in the bowl, topped by thin beef slices and sauteed sweet and crisp shallots. Sprigs of fresh Thai basil, mint and cilantro always accompany Pho. Bean sprouts, chilies and fresh squirts of lime also are added for a burst of flavor. To do this dish on your own you got to ensure these three important points are strictly adhered

  • The broth must be clear and have the essence of beef and beef bones. It must be steaming hot to the touch.
  • The rice noodles should be soft but firm. The sliced beef must be cooked and tender. 
  • The presentation must be attractive with garnishes of harmonious colour.

I had been wanting to try making the traditional beef pho (or pho bo) from scratch. I started looking for a recipe in my bookmarks and the one that caught my attention was  from bigoven.com.   Even though this Pho Bo sounds like our local Mi Soup or Bihun Soup it took a bit of work and time to prepare the broth. To get a clear soup, you have to strain the broth. This part of the process I considered a bit taxing, but you have to do it if you really want the authentic Pho Bo, after all I can said that it's worth. Nice and beefy and sweet and salty and eating with raw taugeh, basil and mints enhances the noodles aromatically. 


For this recipe I used egg noodles (yellow mee) and since my children loved meatballs, I added the meatballs to the broth. To get a better impact I made our own "sambal kicap", real....real hot. The choice of noodles is your, you can use keuw teaw, bihun or  even egg noodles.


For the broth: 
2 medium yellow onions / 2 biji bawang besar
4-inch piece ginger / 4" halia
2 -3 kg beef soup bones / 2 -3 kg tulang lembu campur
5 star anise / 5 bunga lawang
6 whole cloves / 6 ulas bawang putih
3-inch cinnamon stick / 3" kulit kayu manis
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces / 1 kg campuran tulang rusuk som-som
1  1/2 tablespoons salt / 1 1/2 sdb garam
4 tablespoons fish sauce / 4 sdb sos ikan
1 ounce (1-inch chunk) yellow rock sugar / 1 oz gula merah

For the Meatballs
500 g minced meat / 500 gm daging kisar
2 tsp tapioca flour / 2 sdt tepung ubi
1 sdt salts / 1 sdt garam
1 tsp baking powder / 1 sdt baking powder.


Combine all and shape into balls and set aside / Campurkan semua bahan dan bentukkan seperti bebola kecil dan letak sebelah.


For the bowls:

1  1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thaichantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper/
Masukkan mee yang celur ke dalam mangkok, letakkan hirisan daging(dipotong nipis-nipis), taugeh, daun ketumbar,daun pudina, daun selasih dan hirisan limau nipis.

Optional garnishes arranged on a plate and placed at the table: 

Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Lime wedges

Serving Option

The one that I had in HCMC, was a bowl of noodles and beef sliced. All garnishing ingredients were served in a separate plate,/ Semasa di HCMC, sayur-sayuran diasingkan dalam pinggan lain manakala mangkok utama mengandungi mee dan hirisan daging bersama supnya. Ini adalah salah satu cara lain untuk menghidang sajian ini.
PREPARATION
  1. Place the bones into a large stock pot and bring to a roiling bowl for a few minutes./ Rebuskan daging dan tulang-tulang untuk beberapa minit.
  2. Drain the water, rinse the bones and the pot and fill with clean water./ Tapiskan sup dan asingkan tulang-tulang tadi ke dalam periuk lain dan masukkan air baru.
  3. Add the beef, onion, ginger, star anise, cloves, cinnamon, peppercorns, fish sauce and sugar and simmer for 2 hours./ Masukkan daging, bawang, halia, bunga lawang, kayu manis, buah pelaga, lada hitam, sos ikan dan gula. renehkan selama 2-3 jam.
  4. Remove the beef and continue to simmer for another 2 hours./ Angkat daging dan renehkan lagi.
  5. Strain the solids from the broth and season the broth to taste with fish sauce and sugar./ Tapiskan sup untuk membuang lemak-lemak dan kerak-kerak hitam pada daging.
  6. Add in the meatballs / Masukkan bebola daging.
  7. Shred the beef that was simmered in the broth and divide between 4 large bowls./ hiris daging nipis-nipis
  8. Divide the noodles between the bowls along with the beansprouts and place a few slices of the raw beef on top./ Hidangkan mee dalam mangkuk  dan letakkan taugeh dan hirisan daging.
  9. Bring the broth back to a roiling boil and ladle into the bowls. (This will cook the raw beef.)/ Panaskan balik sup dan sendukkan ke atas mee tadi.
  10. Garnish with the basil, cilantro, jalapeno peppers, lime slices. Hias dengan daun ketumbar, daun selasih,daun pudina dan hirisan limau.
Tips adapted from Closet Kitchen


Tip: You can char the onion and ginger directly on the flame of a gas stove or under the broiler. / Untuk menambahkan keharuman sup, bakar bawang dan halia terlebih dahulu (macam membakar belacan untuk sambal belacan)


Tip: You can place the beef in the freezer for 20-40 minutes before slicing to make it easier to slice thinly./ Masukkan daging ke dalam freezer selama 20 -40 untuk mendapatkan hiris yang cantik dan nipis.


Tip: Since the broth takes so long to make you can make it the night before. Another benefit of making it the night before is that you can easily skim off the fat when you pull it out of the fridge the next day./ Memandangkan sup mengambil masa yang terlalu lama untuk direneh, buatlah sup sehari lebih awal, cara ini memudahkan untuk mengeluarkan lemak-lemak pada daging.


For those who are tempted enough to try but couldn't have the time to D.I.Y you can try this dish at any SECRET RECIPE outlet. if I'm not mistaken 1 bowl will cost you RM15.90 / Kepada yang teringin nak merasai mee dan tiada kesempatan waktu untuk membuatnya, anda boleh mencubanya di mana-mana cawangan SECRET RECIPE. harga semangkuk kalau tidak silap saya ialah RM15.90. 
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Pho Bo atau Mi Sup Bebola Daging Vietnam dianggap sebagai sajian kebangsaan Vietnam. Sajian favorite masyrakat Vietnam yang terkenal di persanda dunia. Pendek kata sebut aje Vietnam orang akan  teringat akan Mee ini. Memang cukup terkenal dan tidak sah kalau tidak mencubanya, kalau kaki sudah menjejak di bumi Vietnam. Untuk mendapatkan yang halal tidak susah, banyak restuarant-restuarant halal di Vietnam menyediakan sajian ini. Saya mula mencuba sajian ini pada 2004 di Ho Chi Minh City, sejak dari itu saya membuat kajian untuk mendapatkan resipi asli sajian ini. Saya telah kenal pasti beberapa resipi dan seperti biasa membuat beberapa adaptasi bagi menyesuaikan dengan selera kita.

Kalau diteliti sebenarnya tidak banyak bezanya dengan Bihun/Mi Sup Utara, dimana daging, tulang-tulang kering, tulang som-som dan bahagian-bahagian dalam daging lembut direnehkan menjadi sup. Bezanya cuma terletak pada rempah ratus dan cara membuatnya. Mi Sup Vietnam memerlukan sup ini ditapis/saring setelah direbus, ini bagi membuang kerak-kerak hitam dan lemak-lemak pada sup. Mi Sup yang best mestilah jernih, dagingnya empuk dan lembut dan hiasanya yang menarik. Tiga perkara itu adalah element utama yang dititik beratkan.

Untuk menghiaskan mi ini dalam mangkuk pun ada teknik-tekniknya. Semuanya telah saya terperincikan di atas.

Biasanya mi ni dihidang bersama hiris daging yang dipotong nipis-nipis, tetapi untuk resipi ini saya masukkan bebola daging, ialah anak-anak kan suka bebola daging. Cara membuat bebola daging untuk tujuaan mi ini juga telah saya huraikan. Saya juga telah menghuraikan beberapa tips dari pakar masakan bagi anda menghasilkan Mi Sup Bebola Daging Vietnam dengan ummppphh...... SELAMAT MENCUBA.

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Next Post - Papprika Fried Chicken / Ayam Goreng Papprika


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Friday, February 25, 2011

TURMERIC GLUTINOUS RICE WITH CHICKEN CURRY / PULUT KUNING DAN KARI AYAM KERISIK

 

Some called it Pulut Kuning, some called it Nasi Kunyit, what ever the name given both are the same dish made of glutinous rice cooked with tumeric. This dish is known to the Malay and Chinese Peranakan and always associated with special auspicious functions like thanksgiving - kenduri kesyukuran and for the Nyoya, Nasi Kunyit will be packed to be together with hard boiled eggs and Ang Ko Kuih as baby's first month celebrations. Interesting each has it's own way of celebration and Nasi Kunyit aka Pulut Kuning is a dish that transcends two cultures in Malaysia. You can only get Nasi Kunyit/Pulut Kuning during such occasion. If you are lucky enough you can get it from the food stalls, but hardly get it, so if you crave for the Nasi Kunyit then the best way is D.I.Y ha...ha... anyway it's not difficult to do. Serve well with curry or rendang.

For The Nasi Kunyit.

500g glutinous rice / 500 g beras pulut

1 1/2 tbsp turmeric powder / 1 1/2 sdb serbuk kunyit
2 pieces dried tamarind skin / 2 keping asam keping
2 cups coconut cream / 2 cawan santan
1 tsp salt / 1 sdt garam
2 pandan leaves, knotted / 2 helai daun pandan diikat

  1. Mix glutinous rice and turmeric powder in water just over the level of rice. Soaked overnight, drained
  2. Place rice and pandan leaves in a tray or casserole dish, and into a steamer.
  3. Steam over high heat for about 20 minutes, or till it is almost cooked. Remove from steamer.
  4. Add salt into coconut milk, stir in to the rice and mix well.
  5. Continue to steam for another 10 minutes or so
For The Chicken Curry
1 Whole chicken cut 16 / 1 ekor ayam potong 16
6 Potatoes (peeled and cut into wedges)/6 biji kentang belah empat
1 cup thick coconut milk / 1 cawan santan pekat
3 cup chicken stock / 3 cawan stok ayam
3 fresh tomoato cut into 4 / 4 biji tomato buah belah 4
2 green cili halved / 2 biji cili hijau belah dua
2 sprig Curry Leaves / 2 tangkai daun kari
1 screw pine leave / 1 helai daun pandan
3 Star arise / 3 kuntum bunga lawang
5 cardamon / 5 biji buah pelaga
1 cinnamon stick / 1 batang kulit kayu manis
1 dried tamrind skin / 1 keping asam keping
3/4  cup Oil / 3/4 cawan minyak
1 onion slice thinly / 1 biji bawang besar hiris halus
1/2 cup kerisik / 1/2 cawan kerisik
* Kerisik is gratedtoasted, ground coconut paste. It can be made at home or bought ready made. It is used in dishes such as Laksa and Beef Rendang
SPICE PASTE (GROUND):
4 packet meat curry powder / 4 paket serbuk kari daging - I used Baba's
3 cloves Garlic / 3 ulas bawang putih
2 onion / 2 biji bawang besar
2" ginger / 2 " halia

Plan all and mix with curry powder to form paste. / Blend semua dan campur dengan rempah kari.
PREPARATION
Heat up your wok, pour in oil, sauté slice onion, cinnamon stick, star anise, cardamon, screwpine leave and curry leaves fry over low heat, add in spice paste and stir-fry until fragrant./ Panaskan minyak dan tumis bawang besar yang di hiris bersama bunga lawang, kayu manis, buah pelaga, daun kari dan daun pandan sehingga garing dan naik baunya. Masukkan rempah kari dan goreng sehingga naik minyak. 
Add chicken and potatoes and fry well. Add in stock, cover the pot, braise over low heat until chicken and potatoes are cooked well./ Masukkan ayam dan kentang. kacau rata. Masukkan stok, tutup periuk dan reneh sehingga ayam dan kentang empuk.
Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Add in tamarind skin  and kerisik and sim for another 5 minutes./ Masukkan santan pekat, garam dan gula secukup rasa masak lagi 20 - 30 minit. Masukkan asam keping dan kerisik dan terus reneh sehingga kari naik minyak dan ayam dan kentang betul-betul masak.

Add in tomato and green chilies. Remove and serve with Nasi Kunyit./ Sebelum padamkan api masukkan tomato dan cili hijau. Biar di atas api selama lima minit lagi dan padamkan api. Sedia dihidang.

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Pulut Kuning aka Nasi Kunyit lawannya ialah rendang ayam/daging atau kari ayam/daging. Saya buat ni masa cuti sekolah baru-baru ini. Permintaan anak saya Myra, kebetulan rakan-rakan sekolahnya bermalam di rumah jadi saya ambil kesempatan ini untuk buat pulut kuning ni. Dah lama dia minta, tapi saya tunggu biar ramai baru sedap masak, kalau tak takut membazir. Itu memang dah jadi resmi saya, saya suka masak kalau di rumah ada ramai orang. Oleh itu kalau nak menu special saya akan tunggu dua anak saya yang di Universiti pulang, baru saya akan rancak memasak.

Pulut Kuning, Kari Ayam memang menjadi kegemaran semua. Memasak pulut kuning ni pun ada banyak caranya, ada yang ditanak dan ada yang dikukus. Saya lebih suka mengukus pulut itu begitu aje, dan apabila pulut masak digaulkan dengan santan dan kukus kembali beberapa minit. Cara yang sama juga kalau saya buat Nasi Dagang. Kalau membuat pulut kuning dengan kari ayam atau rendang ayam, lauknya biarlah lebih. Sajian seperti ini lebih mendorong untuk meratah. Kita tak perlu tunggu kenduri untuk makan Pulut Kuning ni, kalau tekak dah terasa nak kenalah buat, nak beli pun payah nak cari. SELAMAT MENJAMU SELERA.

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