Hari Raya Haji Special: Chicken in Spicy Tomato Sauce (Ayam Masak Merah)

Chicken in Spicy Tomato Sauce Recipe

Servings: 7
INGREDIENTS:

• 2 blades pandan leaves (optional)
• 1 cinnamon stick
• 2 whole star anise
• 3 pods cardamom seeds
• 5 tbsp dried chilli paste 
• 4 tbsp canned tomato sauce (60 gm)
• 2 tbsp canned tomato paste (60 gm)
• 2 tbsp plum sauce (40 gm)
• 10 cherry tomatoes, cut in halves OR 1 tomato, diced
• 1 cup water
• a handful coriander leaves
• 2 tsp salt, adjust to taste
• 2 tbsp sugar, adjust to taste
• cooking oil

(A) MARINATE: 

• 7 pieces of chicken thighs (about 1.3 kg)
• 1.5 tsp turmeric powder
• 1.5 tsp salt

(B) BLEND:

• 10 small red onions (180 gm) 
• 5 cloves garlic (30 gm)
• 15 gm ginger 
• 15 gm galangal
• 1 lemongrass, white part only (25-30 gm)
• 1 tsp fennel powder (5 gm)
• 2 tsp coriander powder (10 gm)
• 1/2 cup water

DIRECTIONS:

1. (A) Mix chicken with turmeric powder and salt. Cover and marinate for at least 20 minutes in the refrigerator.

2. (B) Blend all ingredients into a smooth paste and set aside.

3. Fry marinated chicken until golden brown and set aside for later use.

4. Heat 8 tbsp of cooking oil.

5. Stir fry pandan leaves, cinnamon stick, star anise and cardamom until fragrant. Fry on low heat.

6. Next, add the blended paste and stir fry until fragrant on medium heat.

7. Add dried chilli paste and fry until oil separates, stirring in between.

8. Add tomato paste, tomato sauce, plum sauce and cherry tomatoes. Mix well until homogeneous.

9. Then, add the fried chicken and give a quick stir.

10. Add water, salt and sugar. Mix well and then let the mixture simmer for 30-40 minutes. Stir occasionally.

11. Once mixture has thickened, remove pandan leaves.

12. Sprinkle coriander leaves, mix a little and off the heat.

13. Ayam Masak Merah is ready to be served.

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Hari Raya 2020: Sambal Goreng Beancurd & Tempeh

Sambal Goreng Beancurd and Tempeh Recipe

Servings: 10
INGREDIENTS:

• 400 gm long beans, cut into 2 cm lengths
• 400 gm firm beancurd, cut into small cubes
• 400 gm tempeh, cut into small cubes
• 400 gm prawns, shelled and deveined (+/-)
• 2 red chillies, thinly sliced
• 1 green chilli, thinly sliced
• 1 medium-sized red onion, thinly sliced
• 3-5 tbsp tamarind juice , (1 tbsp tamarind pulp + 1/2 cup water)
• 2-3 lime leaves (optional) 
• cooking oil

(A) BLEND:

• 10 cloves shallots (120 gm)
• 5 red chillies
• 5 cloves garlic
• 2 stalks lemongrass, white only 
• 10-15 dried chillies, boiled for 10 minutes and drained
• 3 inch ginger (30 gm), peeled
• 3 inch galangal (30 gm), peeled  
• 1 tbsp (13 gm) shrimp paste, dry toast until light and dry
• 1/4 cup water

DIRECTIONS:

1. Blend all ingredients (A) until smooth and set aside.

2. Heat some cooking oil and fry tempeh and beancurd separately. Drain and set aside.

3. Next, on a high heat, fry long beans for 30 seconds. This step is necessary if you're cooking a big batch of sambal goreng as per this recipe. This allows Sambal Goreng to last longer without going bad easily. Drain and set aside.

4. Continue frying with the prawns. Fry just until the prawns changed in colour. Drain and set aside.

5. Scoop out some of the frying oil, leaving about 1/4 to 1/2  cup in the wok.

6. On medium heat, stir in blended ingredients. Stir-fry until oil starts to separate.

7. Next, add sliced onions, sliced chillies, lime leaves, tamarind juice and coconut milk. Simmer gently until mixture thickens.

8. Lastly, add all the fried ingredients. Mix until well combined for 2-3 minutes or until rempah thickens as desired.

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Hari Raya Special : Paru Goreng Belado

Resepi Paru Goreng Belado

Hidangan: 5
BAHAN-BAHAN:

• 500 gm paru, rebus dengan hirisan halia sehingga empuk
• 3 daun limau
• 1 asam keping (jika tidak ada, jus limau atau jus asam jawa)
• 4 sdb minyak masak
• 1 sdk garam, secukup rasa
• 2-3 sdk gula, secukup rasa
• 1 sdb serbuk kunyit
• 1 sdk garam
• minyak masak untuk menggoreng paru

(A) KISAR:

• 1 biji bawang sederhana besar (70 gm)
• 10 cili padi merah (+/-)
• 3 ulas bawang putih
• 4 batang cili merah
• 4 batang cili hijau
• 1 sdk belacan (optional)
• 2-3 sdb air 

CARA-CARA:

1. Potong paru rebus mengikut ukuran yang diinginkan. Gaul bersama serbuk kunyit dan 1 sudu kecil garam. Perap paru sekurang-kurangnya 15 minit.

2. Kisar kasar semua bahan (A). Gunakan pengisar kering, jika ada (tak perlu air). Ketepikan.

3. Panaskan minyak secukupnya untuk menggoreng paru yang telah diperap dan goreng hingga garing. Angkat dan ketepikan. Paru akan berubah menjadi lebih gelap apabila digoreng, jadi perhatikan dengan teliti untuk mengelakkan paru terlalu masak / hangus!

4. Pada kuali yang berasingan, panaskan 4 sudu besar minyak masak. Masukkan bahan kisar dan tumis hingga hampir kering.

5. Seterusnya, masukkan daun limau purut, asam keping, garam dan gula. Masak selama 1 minit.

6. Akhir sekali, masukkan paru goreng dan gaul sehingga paru tersalut rata dengan rempah.

7. Sedap dimakan dengan nasi...atau begitu sahaja!

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020 #hariraya2020

Hari Raya Special: Beef Lung with Chilli

Beef Lung with Chilli Recipe

Servings: 5
INGREDIENTS:

• 500 gm beef lungs, boiled with slices of ginger until tender
• 3 lime leaves
• 1 piece tamarind peel (if not available, lime juice or tamarind pulp juice)
• 4 tbsp cooking oil
• 1 tsp salt, adjust to taste
• 2-3 tsp sugar, adjust to taste
• 1 tbsp turmeric powder
• 1 tsp salt
• cooking oil for deep frying

(A) BLEND:

• 1 medium-sized red onions (70 gm)
• 10 red bird's eye chillies (+/-)
• 3 cloves garlic
• 4 red chillies
• 4 green chillies
• 1 tsp shrimp paste (optional)
• 2-3 tbsp water 

DIRECTIONS:

1. Cut boiled beef lungs into desired size. Mix together with turmeric powder and 1 tsp of salt. Marinate lungs for at least 15 minutes.

2. Blend all ingredients (A) coarsely. If you have a dry blender/chopper, omit the water and blend dry. Set aside.

3. Heat enough oil to deep fry marinated beef lungs and fry until crispy. Drain and set aside. Lungs will turn darker in colour when fried, so do keep a close look to prevent over-cooking/burnt lungs!

4. On a separate wok, heat 4 tbsp cooking oil. Stir in blended ingredients until rempah almost dries up.

5. Next, add lime leaves, tamarind peel, salt and sugar. Cook for 1 minute.

6. Lastly, add fried lungs and mix until the lungs are well coated with the rempah.

7. Best eaten with rice...or just as it is!

#fivefootfivesg #stayhomewithme #ramadan2020 #iftar2020 #hariraya2020

Hari Raya 2020: Beef Rendang

Beef Rendang Recipe

Rendang is best served with lontong or ketupat during Hari Raya.  

Rendang if properly prepared, can keep for long - 3 to 4 months in the freezer. 

Don't rush the cooking process and you'd have a lip-smacking Beef Rendang for this Raya!

Servings: 5-6
INGREDIENTS:

• 1 kg beef (slow cooking cuts)
• 500 gm fresh coconut milk  
• 100 gm coconut paste (kerisik)
• 4-5 lime leaves
• 1-2 turmeric leaves, shredded

(A) BLEND:

• 3 red onions (270 gm)
• 10 red chillies
• 5 cloves garlic
• 5 stalks lemongrass, white only 
• 1 inch fresh turmeric (10-15 gm), peeled
• 1 inch ginger (10-15 gm), peeled
• 1 inch galangal (10-15 gm), peeled  
• 10 nos dried chillies, boil for 10 mins and drain
• 1/2 cup cooking oil

DIRECTIONS:

1. Blend all ingredients (A) until smooth and add the paste straight to a wok (no additional oil needed).

2. Stir fry the rempah on medium heat until it dries up. This might take about 15 to 20 minutes, so be sure to stir in between cooking to prevent burning.

3. Add beef and give a brief stir.

4. Stir in coconut milk, lime leaves and turmeric leaves. Cover wok with a lid and leave it to cook until beef pieces are tender (low to medium heat). Stir occasionally.

5. Once beef pieces are tender and gravy has thickened, add coconut paste. Mix until well combined.

6. Add salt and sugar, tasting as you go. Mix well and off the heat.

7. Serve with your favourite carbs.

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Lontong Sayur Lodeh

Lontong Sayur Lodeh is basically a medley of vegetables cooked in spices and coconut milk. A staple menu for breakfast and during Eid celebrations, this dish is typically eaten with compressed rice cakes (Lontong). Side-dishes such as Serunding Kelapa, Begedil and Sambal Tumis makes the perfect complement to this dish.

Lontong Sayur Lodeh Recipe

(Mixed vegetables in coconut gravy)

This recipe yields between 6 to 10 servings.

INGREDIENTS:

• 3 small firm tofu halved 
• 1 square Tempeh cut into smaller pieces
• 200 gm carrots peeled, cut into strips
• 300 gm cabbage sliced thick 
• 100 gm long/french beans cut into 2 cm pieces
• 400 ml coconut milk
• 600 ml  water
• 30 gm glass noodle soak in water to soften
• sugar adjust to taste
• salt adjust to taste
• cooking oil

(A) BLEND:

• 2 red onions (230 gm) peeled
• 10 dried red chillies soak in hot water for 30 minutes
• 4 cloves garlic
• 25 gm galangal
• 2 stalks lemongrass white part only
• 6 candlenuts
• 15 gm fresh turmeric
• 3 tablespoons dried shrimps soak in hot water for 10 minutes
• 2 teaspoon toasted shrimp paste (belacan)
• 1/2 cup water

DIRECTIONS:

1. Heat some oil in a wok. Fry tofu and Tempeh separately until lightly browned. Remove and set aside.

2. Leave about 1/4 cup of frying oil in the wok. Proceed to add blended ingredients (A) and stir fry on medium heat for about 10 minutes or until oil starts to surface.

3. Mix coconut milk with 600 ml of water. Add mixture into the wok and bring to a gentle simmer, stirring occasionally.

4. Once the gravy has come to a simmer, add all the vegetables and softened glass noodles. Let cook until vegetables are tender.

5. Lastly, add fried tofu and Tempeh, salt and sugar. Adjust seasonings to your preference. Mix well and cook for another 1 minute.

6. Serve Sayur Lodeh with compressed rice cakes (Lontong).

#fivefootfivesg #hariraya #Malaycuisine

Sambal Goreng Pengantin

Cooking Sambal Goreng Pengantin usually involves a laborious preparations session in the kitchen. Just looking at the ingredients list and steps of preparation itself might easily scare some of you folks off. Fret not, using this recipe as a guide and with some patience involved, I can ensure that you might be surprised how simple it is to whip up a successful and delicious  Sambal Goreng Pengantin at the comfort of your own home.

Sambal Goreng Pengantin Recipe

One of the must-have dishes at Malay weddings and during Hari Raya celebrations here in Singapore.

Sambal Goreng Pengantin differs from the regular Sambal Goreng. One is rich in animals protein while the latter has more plants protein. However, the ingredients used and taste-wise are almost similar.

INGREDIENTS:

• 1 kg fresh prawns peel and devein
• 5 red chillies sliced thinly
• 5 green chillies sliced thinly
• 10 red bird's eye chillies (cili padi) sliced thinly
• 1 cup fried shallots
• 1 tablespoon tamarind (asam) paste
• 1/2 cup water
• 400 ml coconut milk
• 1 cup water
• 2 kaffir lime leaves
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• 3 tablespoons sugar adjust to taste
• 2 teaspoons salt adjust to taste
• 1 cup cooking oil

(A) BLEND:

• 4 red onions
• 9 cloves garlic
• 30 gm galangal
• 20 gm old ginger
• 3 stalks lemongrass white part only
• 2 teaspoons toasted shrimp paste (belacan)
• 25 red dried chillies rehydrated
• 1/2 cup water

(B) BOIL :

• 3 litres water
• 500 gm cow's lung
• 500 gm cow's liver
• ginger a few slices

(C) BOIL:

• 1 litre water
• 500 gm beef tenderloin
• ginger a few slices

DIRECTIONS:

1. BOIL (B): First, bring water to a slight simmer. Then add in cow's lung, liver and ginger slices. Boil for 90 minutes or until tender. Remove proteins and set aside to cool.

2. BOIL (C): In another pot, bring water to a slight boil. Add in the beef tenderloin and ginger slices. Boil for 45 minutes or until tender. Remove beef and set aside to cool. Do not discard beef stock, set aside for later use.

3. Once cooled, cut all proteins into small cubes. Then fry each protein separately until lightly browned. Set aside for later use.

4. In a large wok, heat up 1 cup of oil. Fry prawns and remove immediately once they turned pink. Set aside.

5. Continue cooking in the same wok, adjust heat to medium. Add in blended ingredients (A) and ALL sliced chillies. Stir fry until oil starts to separate.

6. Dilute tamarind paste with 1/2 cup water. Mix coconut milk with 1 cup water.
Add both tamarind juice and coconut milk into cooking. Also, add in lime leaves, fried shallots and all cubed proteins into the wok. Mix well and bring to a simmer.

7. When it has come to a simmer, add gula Melaka, sugar and salt, adjust enhancers to taste. Stir to mix and cook until mixture thickens.

8. Lastly, add in cooked prawns. Mix to combine.

#fivefootfivesg #hariraya #malaywedding #Malaycuisine

Ayam Masak Merah

Ayam Masak Merah is a signature traditional Malay dish and a usual suspect at most Malay weddings and also during big celebrations such as Hari Raya. This concoction of spicy, tangy and with a touch of sweetness stew that has been cooked with a variety of spices and aromatics is an evergreen favourite.

Ayam Masak Merah Recipe

(Chicken in Spicy Tomato Sauce)

This recipe does not contain any dairy nor coconut milk. You can add to your cooking if you like.

Tomato puree can be substituted with tomato sauce/ketchup.

INGREDIENTS:

• 1 kg chicken drumsticks
• 1 red onion sliced thinly
• 1 cinnamon stick
• 2 star anise
• 3 cardamom pods
• 3 tablespoons dried chilli paste
• 2 tomatoes diced
• 400 gm tomato puree 
• 4 tablespoons tomato sauce (ketchup)
• 1 tablespoon coriander powder
• 1 tablespoon fennel powder
• 1 cup canned peas
• 1/2 cup fried shallots
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• salt adjust to taste
• water
• coriander leaves
• cooking oil

(A) BLEND:

• 2 red onions 
• 5 cloves garlic
• 2 stalks lemongrass
• 30 gm ginger
• 1/4 cup water, add more if needed

(B) MARINADE:

• 1 tablespoon turmeric powder
• 1 teaspoon salt

DIRECTIONS:

1. Mix chicken with (B) MARINADE. Marinate for 20 minutes.

2. Blend (A) into a smooth paste. Set aside.

3. Heat up enough oil in a wok and deep fry chicken until golden brown. Set aside.

4. Leave about 1/2 cup of the frying oil in the wok.

4. Add sliced onions and stir fry until onions are softened.

5. Add blended ingredients and stir fry until fragrant.

6. Add cinnamon stick, star anise, cardamom and chilli paste. Stir fry until oil starts to separate.

7. Add diced tomatoes, tomato puree, ketchup, coriander powder, fennel powder, gula Melaka and salt. Mix well until gula Melaka dissolves.

8. Add in the fried chicken.

9. Add water, just enough to cover the chicken. Stir to combine.

10. Cover wok with a lid and let simmer until liquid thickens.

11. Add peas and fried shallots. Stir and cook for another 1-2 minute(s).

12. Off heat. Garnish with coriander leaves.

#fivefootfivesg #ayammasakmerah #hariraya #malaycuisine