Mee Bandung Suhana

mmm...what's there to say..we have mee bandung johor, muar, indonesia...all of us shall claim that they have the original version...I say..why stick to one when u can have one of your very own?...so here's mine..those who like it, thank u...those who don't,...I don't blame u...*smile*...

Ingredients

1 kg yellow noodles
3 cups of bean sprouts -tails removed (I didn't)
mustard greens (sawi / chye sim) cut into desired lengths

Scald the above with hot water and set aside

Gravy:

20 - 25 dried red chillies - soaked to soften
5 onions
6 cloves of garlic
2 inches of ginger
4 candlenuts
2 tbsp belacan (shrimp paste)
1/2 cup dried shrimps - soaked to soften
Grind the above ingredients till fine.

1/4 cup chilli sauce
3 tbsp tomato sauce
2 tbsp sweet soya sauce
Sufficient water for the gravy (abt 10 cups).
1 kg of prawns - shelled, with tail intact and deveined
1/2 kg of lean beef - boiled till tender and cut into thin strips
2 chicken breasts - cut into big chunks
a few eggs
2 tbsp sugar or to taste
salt to taste

Garnishing:

4 pcs of beancurd - fried and cut into cubes
fried shallots
tomato wedges
pickled green chillies

Heat abt 1/2 cup of oil in wok. Saute the ground ingredients till fragrant and cooked. Add the sauces b4 adding the beef, prawns and chicken and stir well. Add water and simmer till boiling. I would use 2 egg whites to thicken the gravy but u can just leave it as it is. Crack some eggs into the gravy, leaving enough spaces between them and leave to poach. Do not stir yr gravy at this point. Remove from heat and serve. Pour gravy onto a bowl lined with noodles, bean sprouts and greens. Sprinkle with fried shallots and beancurd cubes and serve with the pickled green chillies and tomato wedges.
Always a hit with the family.

Daging Masak Kicap

Ahh..the second day of CHINESE NEW YEAR...with the eclipse and all yesterday,..I'm bushed..cooked a bit and baked a few...a pity I don't even have the time to snap a pic..Made some brownies with plain choc topping (50 pcs), baked mini curry buns which got snapped up real fast...(I had abt 40 pcs) and a pot full of Green Bean Dessert (Bubur Kacang Hijau) with only the container left... seriously...played the Guitar Hero World Tour with hubby's family..had a blast...but a painful ending..oh well...just to name the day..

So today, I decided to make Beef Stew - My Style..

Ingredients

Aromatics:

2 cinnamon sticks
3 star anise
4 cloves
4 cardamoms
1 yellow onions - wedged
5 onions - sliced
10 baby shallots - sliced
2 inches of ginger - sliced
6 garlic - sliced
3 red chillies - sliced
2 green chillies - sliced

3 tbsp meat curry powder - mixed with a little water to form a thick paste

1 kg of lean beef - cubed thickly or cut into desired portions
3 tbsp pepper
salt to taste
10 cups of boiling water
2/3 cup of soya sauce (kicap manis)

Garnishing

2 brinjals/aubergines/eggplants - sliced thickly and fried
5 potatoes - peeled, cubed and fried


Method :

Heat abt 1/2 cup of oil in wok. Saute the aromatics till fragrant and onions have wilted and caramelized a little. Add the curry paste. Stir. When spices look cooked, add in the beef. Sear a bit and then add in the boiling water, pepper, salt and soya sauce. Simmer for a good 40 mins or more on medium heat till beef is really tender and gravy has somewhat reduced to a nice consistency. Add water if it's too thick.
To serve, add the fried brinjal and potatoes and eat with hot rice

Very filling....

Mee Bakso

Indonesian BeefBall Soup Noodle

Everybody has his/her version of this dish, and so do I...
I like it simple, but the beefballs have got to be dunked into the hot dark chilli sauce for that extra kick!

Ingredients

for the Soup

1kg of store-bought beefballs (I like to score a cross on it and it'll fluff up when boiled...pretty)
5 cloves of garlic - crushed
2 shallots -wedged
a few slices of ginger
2 beef cubes (either Knorr or Maggi)
6 cups water or more
salt and pepper to taste
a tsp of sugar

1kg of yellow noodles - washed and scalded
some beansprouts - washed and scalded
some mustard greens (chye sim/sawi) - scalded

Garnishing

some fried shallots
pickled green chillies

Dark Chilli Sauce

10-15 red cili padi(bird's eye chilli)
3 cloves of garlic
1 cup sweet soya sauce (kicap manis)

Blend the abv together till fine.


Heat abt 1/4 cup of oil with 1 tbsp of sesame oil. Saute the shallots, garlic and ginger till fragrant. Add the beef cubes and enough water for yr soup. Drop in the beefballs. Simmer till boiling, then add salt,sugar and pepper to taste.

To serve, pour hot soup and beefballs over noodles with beansprouts and the mustard greens. Garnish with shallots and pickled green chillies or with the dark chilli sauce.

Say mooooooo....

Balinese Beef

I don't really know whether this is the true original recipe..but I made this after eating it at a friend's house. I asked her what this was and she said it's balinese style beef.I didn't ask for a recipe bcuz I'd like to try to see if I could emulate something based on what my tongue tasted. So, I hereby, proudly, present my own concoction.

Final verdict?...as said by my girls,..."MMMMMMmmmmmmm!!!!"

Ingredients

500g lean beef, cut into thin strips
4 potatoes, cubed and fried
1 brinjal, cubed and fried
1 cinnamon bark
2 star anise
1 onion, wedged

To be grounded

2 onions
5 cloves of garlic
an inch of ginger
huge pinch of belacan
2 tbsp of soaked dried shrimps
15 dried chillies, soaked
an inch of galangal

3 tbsp soya sauce
salt to taste
2 tbsp dark brown sugar
1/2 cup of tamarind juice
2 cups of water
fried shallots (optional)

Heat enuff oil in wok. Throw in cinnamon bark and star anise and add the ground ingredients. Saute till fragrant and chilli is cooked.
Add the wedged onion. Add in the beef, soya sauce, salt,brown sugar, tamarind juice and water and simmer till beef is tender and gravy is reduced to a thick consistency. Add the brinjals and the potatoes with some fried shallots, stir through, remove from heat and serve with piping hot rice.

Rendang Double - X

Double X? Because it's double the 'lemak' (richness). There's extra strength of coconut cream and cooked to a succulent taste. Try it with yr favourite bread.

Ingredients

1kg topside beef - cut into chunks

Spices

Blend the following in a food processor:
5 onions
10 cloves of garlic
4 inches of ginger
2 lemongrass
2 inches of galangal / blue ginger
12 bird's eye chilli
1 tbsp salt
1 cup sugar

Then, mix well with $1 or $2 worth of wet rendang spices. Marinate the spices with the beef, place into a plastic bag, give it a rub and chill in the fridge for 12 hours or overnight.

When ready to cook, dump in the above together with the following into a pot:

400ml of thick coconut cream
abt 8 cups of water
6 lime leaves
2 pcs of tumeric leaves

On a slow fire, cook the above, stirring now and then for abt 1 and 1/2 hours with lid partically closed until gravy is reduced and meat feels tender. Add abt 10 extra bird's eye chilli (leave them whole)and adjust taste. Remove from heat. Serve.

Rendang Basah

Ahh...the all time classic. Spicy Beef. Best accompanied with rice, ketupat or even bread.

Ingredients

1 kg of lean beef,cut into chunks
4 cups thick coconut cream
2 cups water
2 stalks lemongrass, bruised
1 and 1/2 cup of ready-mix rendang paste

*to be grounded*
4 onions
6 cloves of garlic
2 tbsp of ginger
2 inches of galanggal
3 tbsp of chilli paste
4 bird's eye chillies
2 inches of fresh tumeric
2 tbsp of pan roasted dessicated coconut (or ask for kerisik at asian markets)


1/4 cup dark brown sugar
salt to taste
6 kaffir lime leaves
2 pcs of fresh tumeric leaves


Method

Dump everything into a big wok or pot. Seriously. Cook on medium heat slowly, stirring at times till meat is tender and gravy is reduced to a thick consistency.Adjust your salt and sugar. Point to note. Be PATIENT. The reward is valuable.hehe

Daging Goreng Benggala

Stirfried Beef with Capsicum. To be served piping hot. Good lean meat is most recommended, cut into thin strips for faster cooking.

Ingredients

1/2kg of lean beef, thinly sliced
1 red capsicim, cut into strips
1 green capsicum, cut as above
1 yellow capsicum, cut as above


The Aromatics

2 onions, wedged
4 cloves of garlic, sliced
2 inches of ginger, thinly sliced
1 tsp beef granules

The Sauce

2 tbsp oyster sauce
2 tbsp chilli sauce
1 tbsp blackpepper sauce

salt and sugar to taste

Method

Heat 3 tbsp of oil plus 1 tbsp of sesame oil till very hot. Sizzle in the armatics,followed by the beef strips. When yr beef if very thinkly sliced,u can see they will be cooked in no time.Throw in the capsicums. Add in the sauce. Salt and sugar to taste. Serve super hot!

Kampung set

Just wanna share with u what I ate when we went back to kampong. Will give u details later. Just drool on the pics 1st..hehe.

Beriyani Kurma Kambing

Mutton in Beryani & Kurma Gravy. Cooked this to go along with my Nasi Tomato. Make sure u make enuff.

Ingredients

1/2kg mutton,cut into chunks or cubes, boiled till tender

The Paste
1/2 cup beriyani paste
1/2 cup kurma paste
1 cup ground onions
1 cup ginger-garlic paste


2 cups of water

3 Potatoes
3 Carrot
2 green chillies (split lengthways)
2 red chillies(cut as abv)

Aromatics

1 cinnamon bark/stick
2 star anise
4 cloves of cumin

Method

Heat enuff oil. Add aromatics, followed by the paste. Fry till fragrant.Add water,meat,potatoes and carrots. When veggies are tender, salt to taste and add in the chilles. Remove from heat and serve.