Posts tagged Kuah Kacang

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

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Chicken Rendang

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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 Remove The Skins Of Roasted Peanuts In a Jiffy

Good afternoon, dear friends :D

There are many wonderful and delicious recipes that call for the use of roasted peanuts, for example, Peanut Cookies, Achar, Kok Chai (Peanut Puffs), Peanut Sauce or Kuah Kacang for ketupat or satay,  or Peanut Butter. Personally, I prefer to roast my own peanuts when I need to use them for the recipes as the ones sold in stores are not so fresh with a stale, oily smell. However, there is a hassle of removing the skins from them. :roll:

You won’t believe it but I learnt this method of removing the skins from roasted peanuts in a jiffy from my  12-year old son! :lol:

Last year, I had baked a lot of cookies for the Chinese New Year and I needed 1 kilo of roasted peanuts for two types of cookies – Peanut Cookies and Kok Chai (recipe HERE ). You won’t believe it, but it took me a long time to remove the skins, not to mention my very sore thumb and forefinger from all the rubbing of the peanuts to remove the skins.

This job is much easier if you have a compound or garden where you can simply rub the roasted peanuts with your hand, while at the same time shake the tray or basket or colander that the peanuts are contained in and any breeze would lift the skins away to fall into the grass. But if you stay in an apartment or don’t want to mess up your compound, then you just have to make do with slowly rubbing the skins off with your thumb and forefinger. :roll:

Anyway, when I had a recipe that called for roasted peanuts later, I decided to ask my youngest son to help me remove the skins of the roasted peanuts while I concentrated on preparing the other ingredients for that recipe. Well, you know kids…..being kids, they will come up with any ingenious idea to make their chores as less time consuming as possible and as less painful as possible! :roll: :lol:

So, this son of mine came up with the idea of using a plastic colander and a plastic cup for this task – and you know what, he finished the whole job in just 10 minutes, instead of 1 hour, minus the painful thumb and forefinger! : lol:

Here is his method :idea: -

1) place a few layers of old newspaper over a sink – (a) for the peanut skins to fall into and not make a big mess everywhere in your kitchen  (b) easy disposal of the skins, just wrap newspaper up and throw them away

2) place cooled roasted peanuts in a plastic colander (see picture above) – some of the skins will fall through the hole into the sink

3) to grip the plastic cup properly – place four fingers into the cup whilst the thumb is outside the cup. Gripping the cup firmly this way, roll or grind the bottom of the cup over the peanuts and you will see the skins coming off easily and quickly

4) at the same time, give the colander a few mild shakes, side to side, as this motion will help to lose some of the skins through the holes at the bottom

5) every minute or two, blow gently over the peanuts to blow the skins out of the colander. Alternatively, if you don’t find this too hygienic, just crush the skins more to make them finer so that they will fall through the holes of the colander

There you have it…easy, isn’t it? :wink: :D

Now I can look forward to cooking anything that calls for roasted peanuts without having to worry about the hassle of deskinning them! :D

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