Posts tagged ketupat

My Best Ever, Delicious Beef & Chicken Rendang Recipe For Hari Raya 2009

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Chicken Rendang

(Click on picture for a more yummy view)

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Beef Rendang

(Click on picture for a more yummy view)

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Hi there, dear friends :D

Selamat Hari Raya Aidil Fitri and Happy Id to all my Muslim friends from around the world! :D

This is the third year that I had cooked a traditional Malay feast for Hari Raya. The first time, I made Rendang with Beef but for the second year, we had Chicken Rendang instead. This year, I couldn’t decide on which meat and so I had cooked both Chicken and Beef Rendang instead! :lol:

Am I glad I did! Because the new recipe that I had followed this year turned out to be so delicious that all my rendang was finished in just 3 meals! We had it for lunch, dinner and for dinner the next day with Nasi Lemak.  When my husband first tasted this year’s Hari Raya feast, he was in absolute heaven and he said, “If I were to die right now, I will die a very happy man!”…and he continue to stuff himself with more Ketupat, Kuah Kacang and Rendang! :lol: :roll:

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Ketupat (Rice in Coconut Casings) and Kuah Kacang (Satay or Peanut Sauce)

(Click on picture for a more yummy view)

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Somehow, this year, my Hari Raya cooking was perfect (IMHO) as even the Ketupat was of the right texture. The Ketupat was the main star of the meal as the coconut casings are NOT available throughout the year but only for the Hari Raya festival and the other Muslim festival in November/December…I forgot the name of that festival. :oops:

READ HERE for my Kuah Kacang Recipe, and for instructions on how to cook the Ketupat, READ HERE.

For 2009, I cooked 1 1/2 kg of Beef Brisket and 1 large whole chicken (separately). Because I was also making Kuah Kacang, I made 3 portions of the ingredients for the Rendang recipe. This helps to cut down some of the cooking time and in one go, I had already cooked the Rendang/Kuah Kacang paste together. :idea:

The Beef Rendang was simmered over 3 hours, with frequent stirring to prevent burning at the bottom of the wok, whilst the Chicken Rendang was slow cooked over 1 1/2 hours (chicken take a shorter time to get soft).

Although the recipe may seem like tedious, cooking rendangs is like that but its heavenly taste will more than make up the time and effort that you have put into cooking this. Best is when you see your family or friends tucking happily into your rendangs and you will be very proud of your achievement! :wink:

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Here is the recipe for the Delicious & Fragrant Beef Rendang (for more meat, just increase the amount of ingredients accordingly) -

250 grated coconut, to make kerisik or toasted coconut (READ HERE for Kerisik recipe. You can make this in advance and refrigerate)

1 1/2  kg Beef Brisket, washed, cut into cubes  ( can use Beef Chuck also)

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(A) Ingredients to be dry roasted in a wok/pan over a small fire for about 5 minutes, cooled down, and then pounded or grinded :-

35 gm whole black peppercorns

35 gm coriander seeds

35 gm fennel seeds

35 gm cumin seeds

(the dry roasting makes these spices very aromatic)

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(B) Ingredients to be blended with a cup of water to make a spice paste :-

100 gm galangal

60 gm ginger, skin removed

60 gm fresh turmeric root, skin removed

1 whole bulb garlic, skin removed

60 gm dried red chili (soaked in hot water until soft. Can be replaced with 1 cup good Chili Boh)

300 gm shallots, skin removed

3 to 4 stalks serai or lemon grass (use bottom white part only)

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Other ingredients to be prepared and set aside :-

2 cinnamon sticks (about6 cm long each)

20 cloves

6 star anise

1 cup or 250 ml oil for frying rendang paste

Thick Santan or Milk from 3 coconuts, or 3 cans or 3  180ml packets

2 cups or 500 ml of water to be added to coconut milk

3 turmeric leaves, cut into 2 cm lengths

1 piece kaffir lime leaf, cut into 1 inch width

Salt & Sugar to taste (for me, I had put about 3 tbsps of sugar and 2 tbsp of salt, but it is better that you estimate your own amounts)

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Cooking Instructions :-

1) Heat up wok with oil and add in cinnamon sticks, cloves and star anise. Fry for 1 minute.

2) Add in the blended ingredients/spice paste (B)  and fry until they are dry and aromatic… and the oil separates. Keep stirring frequently.

3) Add in the powdered spices (A) and mix thoroughly into spice paste.

4) Add in the beef cubes. Fry for about 5  minutes.

5) Add in the coconut milk and water.

6) Bring to a boil…..then lower heat to small and simmer for about 2 to 3 hours, depending on the cut of beef that you are using.

7) Add in the turmeric and kaffir lime leaves, and the kerisik and stir thoroughly….bring up the heat again to boil the rendang again, then lower heat to simmer until the oil separates at the top, from the kerisik.

8) Add salt and sugar to taste.

Tips

- if your rendang mixture gets too dry but your meat is still tough,  add in half cups of water at a time.

- if you don’t want your rendang to be too dry, you can add more water to it and simmer for at least another 20 minutes

- to make your rendang lasts longer over a few days, refrigerate immediately when cool and only take out enough portions for a meal

- you can also freeze some rendang for eating later. Just bring to a boil again over a small heat.

- my family all agree that the Beef Rendang tasted much better than the Chicken Rendang.


Hope you will give this recipe a try and do let me know how your rendang turns out, okay?

Happy Cooking!

With best wishes,

choesf :D


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My Deepavali & Hari Raya Haji Festival Food

Good evening, dear friends :D

I have been feeling under the weather these few days and although I want to write here, my lethargy and “uncooperative brain” is not allowing me to do much. So, seeing as I have some photos taken earlier for you, I’ll just post them all here and add on the recipes later.

On the day of Deepavali (the Hindu Festival of Lights) in October, I cooked a full Indian meal for the first time and my hubby was very impressed. He loves Indian curries but somehow, I thought they were difficult to cook. But then, since I love to celebrate the various culture’s festivals with some unique feasts, I decided to take out my dusty “Malaysian Cookbook” and look up some Indian recipes.

I had also cooked some Rasam (sour soup) and made some cucumber achar, but I forgot to take pictures of them.

Here are pictures of my Deepavali feast -

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A creamy, delicious Mutton Curry with carrots, potatoes, tomatoes, onions, coriander leaves, cinnamon sticks, star anise, cloves, cardamon, fennel and cumin

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Ayam Kurma, which is a very mild (almost non-spicy) Indian Chicken Curry

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deepavali-dinner-003-smallNasi Briyani – good quality Basmati Rice cooked with ghee (clarified butter), spices, mint leaves and garnished with crispy, golden fried shallots. Here, some Ayam Kurma gravy has already been poured onto the rice ..

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Then, for the Muslim festival called “Hari Raya Aidil Adha”, I cooked some Dried Chicken Curry (Chicken Rendang, Rendang Ayam), Peanut Sauce (Kuah Kacang) and made some Ketupat (Compressed Rice in Coconut Leaf Casings). I finally perfected my Ketupat recipe this time because the other two times, the ketupats were either too sticky or hard.

Here are the pictures for my Hari Raya Haji feast -

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Fresh, woven coconut leaf casings for making Ketupat – filled up to 55 % with long grain rice (I used good quality Kedah, a state in the northern region of Malaysia) grown rice, and boiled over low heat in salted water for 4 hours

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Cooked Ketupat, ready to be cut into cubes and eaten with Kuah Kacang, Chicken Rendang, some sliced cucumber and raw onion

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Kuah Kacang or Peanut Sauce to go with Ketupat or Satay

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chicken-rendang-smallMalay Dry Chicken Curry or Chicken Rendang

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For my Christmas Roast Turkey Dinner, I had cooked a 15-pound turkey, with mashed potatoes, broccolli, green peas, baby carrots, and a fresh button mushroom stirfry. However, I couldn’t show you their photos because they looked rather dodgy…… :oops:, anyway, I had photos of last year’s Christmas Eve Roast Turkey Dinner here. :wink:

I wish you a Happy New Year! :D

With peace and joy,

choesf :D


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How To Cook Ketupat (Malay Style Rice In Coconut Leaf Casings)

Good morning, dear friends :D

I remember when I was young, ketupat (rice cooked in coconut leaf casings) was usually served with satay at the satay stalls,  but these days, we can hardly find ketupat anymore and only nasi impit (compressed rice) is served in place of ketupat here in Kuala Lumpur. I missed the taste of ketupat so much that last year, I decided to join in the Hari Raya festivities and cooked a traditional Hari Raya feast with all the trimmings like ketupat, kuah kacang and beef rendang. :D

However, last year’s ketupat didn’t turn out well because I had erroneously used fragrant rice (beras wangi) instead of normal rice and I ended up with very sticky ketupats. This year, I got the right type of rice but I think I filled up the ketupat casings with too much rice and next year, I should get it right…hopefully.. :roll: :lol:

Empty ketupat casings – when selecting ketupats, choose those that are as green as possible without the brown edges

1) Wash empty ketupats casings and set aside to drain.

2) For 30 small ketupat casings, I used about 1-1/2 kilos of plain local rice (I used Kedah Beras Tempatan)

3) Wash rice and then set aside to dry. It is easier to fill up ketupats when rice is dry, or the rice will stick to your fingers.

4) Make the ketupat opening larger at the end where the longer leaves are and fill up to 45% full of the casings with rice.

5) Seal that opening by tightening the leaves with a pulling motion. Knot them twice.

6) At the opposite end of the ketupat casings where there are two short parts of the coconut leaves jutting out, tuck the loose ends into the ketupat to seal the hole.

7) Bring a large pot of water (add 3 tbsps of salt) with ketupats to a boil. Lower heat to small and simmer the filled ketupats for 5 hours, ensuring that they are covered with water at all times, i.e. refill water when the water level goes down. This makes the ketupat rice last longer and not go bad easily in a few days.

Cooked Ketupats

My Hari Raya 2008 Lunch

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My Hari Raya 2009 Ketupat & Kuah Kacang

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To serve, halve ketupat lengthwise and then cut into 9 sections to make rice cubes. Serve with Kuah Kacang, Beef Rendang and cucumber slices. Yummy! :D

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My Family’s Hari Raya Feasting

Good morning, dear friends :D

…and a Selamat Hari Raya Aidilfitri to my Muslim friends here, too! :D

My family also enjoyed the Hari Raya festive spirit in a muhibbah way and I cooked up a storm with some yummy traditional Malay dishes. On the eve of Hari Raya, I had spent the whole day in the kitchen, cooking 40 Ketupat (rice in casings weaved from coconut leaves), 2 kilos of Beef Rendang (Dry Beef Curry) and a pot of Kuah Kacang (Peanut or Satay Sauce)…. they were to be had on the first day of Hari Raya but ……my hubby and children were already drooling over these Malay delicacies that in the end, because they couldn’t wait, we had them for dinner instead…on the eve of Hari Raya! :roll: :lol:

My Hari Raya Eve’s dinner – a bowl of Kuah Kacang, some sliced cucumbers, Beef Rendang, and some cut-up Ketupat :D

A large bowl of cooked Ketupat ( RECIPE HERE)

Beef Rendang (CLICK HERE FOR RECIPE)

For our Hari Raya Brunch, I cooked a simple Nasi Lemak with Malaysian Fried Chicken, simple Potato & Cabbage curry (sort of like a Sayur Masak Lodeh) and Sambal and the Beef Rendang from the day before also complemented the Nasi Lemak.

My hubby’s plate of Hari Raya Brunch – Nasi Lemak (Fragrant Coconut Rice) with sliced cucumbers/tomatoes, Sambal, Beef Rendang, Malaysian Fried Chicken, Fried Ikan Bilis, Potato & Cabbage Curry :D

Malaysian Style Crispy Fried Chicken

Potato & Cabbage Curry (similar to Sayur Masak Lodeh)

Spicy Sambal/Chili

Continuing on with our Hari Raya celebratory mood, I decided on the spur of the moment to cook some Chicken Satay for dinner, something I hadn’t done in 20 years because we always had satay bought from the Malay stalls…..but riding on the tide of Malay food, I thought having homemade satay was a fantastic idea. The only problem was my satay was grilled in the oven, instead of over some hot charcoals (which would have made the satay more authentic and flavourful) …. but luckily, my hubby and children loved the taste of my satay very much and I was much relieved! Phew! :lol:

Chicken Satay (recipe at the bottom of page)

….and my family’s Hari Raya feasting came a full circle..for the Chicken Satay complemented the Ketupat and Kuah Kacang perfectly! Selamat Hari Raya Aidil Fitri 2008! :D

My dinner plate of homemade Kuah Kacang, Beef Rendang, Ketupat and Chicken Satay :D

I will be posting the recipes and more pictures for each of the Malay food here and put their links here as well for easy finding! :wink:

Added on 29 June, 2009 - Easy Chicken Satay Recipe

500 gm of chicken breasts – cleaned and cut into cubes

1 tbsp salt

1/2 tsp white pepper

1 tbsp or more sugar (usually satay is a little sweet)

1 tbsp cumin powder

1 tbsp fennel powder

1 tbsp coriander powder

1 tsp turmeric powder

3 shallots and 2 cloves garlic, pounded

5 tbsps of thick coconut milk

Method :- Mix chicken with the rest of the ingredients. Set aside for an hour to marinate (overnight is better). Skewer with bamboo sticks. Brush a little oil before grilling in the oven. The satay  tastes best if grilled over some charcoals. You can adjust the amount of the spices in the marinade to suit your tastes. :wink:

Note – soak the bamboo skewers in water for a few hours. This prevents them from burning. :idea:

Bon Appetit! :D

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Ketupat & Beef Rendang

Empty Ketupat casings


Beef Rendang (Recipe HERE)

Good evening, dear friends, :D

Hari Raya festival (or Id Mubarak as other countries know it ) is likely to fall on this Saturday, to be confirmed by the sighting of the new moon……..and everybody in Malaysia is celebrating this together with the Muslims. There will be many visits to Malay friends, sampling their Raya goodies such as Rendang (dried curry) and Ketupat.

Ketupat is compressed rice cooked in little cases made from young coconut leaves. Rice is filled up to at the opening at the top of the ketupat cases up to 2/3 full and boiled for 3 hours. It is very fragrant and is usually served with traditional Malay Beef Rendang (which has been cooked for hours), Serunding (Dried Spicy Meat Floss) and Kuah Kacang (Peanut Sauce like those served with Satay). The dishes can keep for a few days, and are typical fare for the Hari Raya festival. :D

I have decided to make my own ketupat this year and tomorrow, I will go to the wet market to purchase the casings, which I think cost 30 sen each, if I’m not wrong….I will have to check them out at the Malays stalls. Then I am also going to cook Beef Rendang to go with the ketupat. I will also try to cook the Kuah Kacang (Peanut Sauce) just to make this feast more adventurous! Yummy..!! Hehe, I told my hubby about what I am going to cook for Hari Raya this weekend and he is grinning, away, salivating, too! :roll: :lol: He has even told me to buy 40 ketupat casings. :lol:

(Note – please READ HERE for my homemade beef rendang)

Okay, I got to go now….it has been a very tiring day for me for I have been decluttering my kitchen and I am only halfway done with the kitchen. I will have to continue with it tomorrow morning.

Decluttering is a fantastic way to get the chi or energy moving – getting rid of old, stale energies, and welcoming in the fresh, new chi! But I will talk on this later… :wink:

Good night and sweet dreams to all!

choesf :D

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