Ketupat Sotong

Ketupat Sotong

Ingredients:

150 g beras pulut (glutinous rice), to be soaked for 2 hours
salt to taste
8 medium-size sotong (cuttlefish), to be cleaned, skinned and keep the heads
400 ml coconut milk
1 medium onion, to be finely sliced
½ cm fresh ginger, to be finely sliced
1 piece daun kunyit (turmeric leaf), to be tied into a knot
½ tsp Halba or fenugreek seeds (methi), to be soaked for 4 hours or overnight
½ tsp sugar
8 toothpicks

Method:

1. Steam the glutinous rice for about 20 minutes or until cooked. Pour onto a big platter or tray and mix it evenly using a fork.

2. Season the glutinous rice with salt to taste. Fill in the rice mixture into the cuttlefish. Do not overstuff the cuttlefish and make sure that there is enough space at the opening to replace the cuttlefish head. Replace the head and secure with a toothpick. Repeat with the rest.

3. Place the stuffed cuttlefishes in a pot. Add in the coconut milk, sliced onions, ginger, turmeric leaf, halba, sugar and salt. Bring to boil over medium heat and keep stirring. Reduce heat to low and simmer for about 8 to 10 minutes. Once the gravy thickens, remove pot from stove. Slice the cuttlefish and serve with gravy.


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Hirisan Daging Manis Garing (Crispy Sweet Beef Slices)

Ingredients (serves 4):

500 g tenderloin of beef, to be cut against the grain in 1/3 cm thickness
cooking oil for basting
4 tbsp honey
2 tbsp Chinese rice wine (optional)
1 tsp Chinese 5-spice powder
10 dried chillies, to be grounded
60 g brown sugar
pinch of salt, pepper and mustard

Method:

1. Combine all ingredients in a mixing bowl. Marinate beef in mixture for 3 hours and leave it in the refrigerator. Lift beef pieces to dry in the sun on a greased tray for a whole day, turning to dry well.

2. Grill beef slices over moderate coals. Baste in oil till crisp but not burnt. Best served hot as a side dish.


----------------Daging Garing Berempah (Spiced Beef Crisps)

Ingredients (serves 6):

250 ml cooking oil for deep-frying
600 g tenderloin of beef, cut into broad slices across grain to about ½ cm thick

4 tbsp fish sauce
1 tsp salt
2 eggs, beaten
60 g cornflour

Pounded ingredients:

10 dried chillies, to be cut into small pieces and soaked in warm water
½ tsp black pepper corns
1 tsp jintan manis (cumin seeds), to be soaked in a little water
1 tsp jintan putih (aniseeds), to be soaked in a little water
1 tsp mustard powder
1 tsp kunyit (turmeric) powder
2 cm fresh ginger
1 stalk serai (lemongrass), to be finely sliced
2 pips garlic

Garnishing:

300 g chilled leafy lettuce
½ cucumber, to be sliced

Method:

1. Mix pounded ingredients, fish sauce and seasonings in a mixing bowl. Marinate beef slices and keep in the refrigerator for 2 hours.

2. Pour beaten eggs into marinated beef. Sprinkle cornflour over beef and blend in well with fingers.

3. Heat oil in a wok and deep fry the beef pieces until golden brown. Drain well on a greaseproof paper before serving. Arrange lettuce and cucumbers on a plate and place the beef crisps on them. Serve hot as a side dish.


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Soup Ekor Lembu (Ox-Tail Soup)

Ingredients (serves 4 - 6) :

2 heaped tbsp margarine
1¼ kg ox-tail, cut into 5 cm pieces
4 sprig curry leaves
16 cups water
4 big onions, to be cut into wedges
2 cubes beef stock
600 g half-riped tomatoes
salt to taste

Ingredients to be pounded coarsely:

1 tsp jintan manis (cumin seeds), to be soaked in a little water
1 tsp jintan putih (aniseed seeds), to be soaked in a little water
1 tbsp ketumbar (coriander seeds), to be soaked in a little water
5 cm piece fresh ginger
10 pips garlic
4 dried chillies, to be cut in small pieces and soaked in warm water
2 tsp black peppercorns
4 bunga cengkih (cloves)
4 buah pelaga (cardamoms)
1 piece bunga pe’kak (star anise)
1 tsp mustard sees
2 cm cinnamon

Garnishing:

20 shallots, to be finely sliced and fried crisp
1 sprig spring onion, to be finely chopped
1 sprig celery, to be finely chopped

Method:

Clean ox-tail, trim off excess fat and cut into 5 cm pieces. Heat margarine in a pot and fry the pounded ingredients until fragrant. Add in all the other ingredients. Simmer over medium heat until ox-tail meat is tender and stock is boiled down to about 12 cups. Skim off some oil if preferred. Season to taste. Serve hot with garnishing. Best served with buttered rolls or toast or baguette.


----Braised Chicken Feet with Mushrooms

Ingredients
8 pairs chicken feet
Oil for deep frying

12 medium sized dried mushrooms, soaked to soften, then stalks removed but otherwise kept whole
2 thick slices ginger
2 star anise
2 cloves garlic, chopped
1 shallot, chopped
1-2 tbsp oil
500 ml/2 cups water

Marinade A
2 tbsp light soy sauce
1 tbsp thick dark soy sauce

Seasoning B
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp thick dark soy sauce
½ tsp sesame oil
Salt to taste
1 tsp sugar
1 tsp chicken stock granules

1 tsp cornflour mixed with 1 tbsp water
2 stalks spring onions, chopped into fine rings

Procedure
Chop off claws from the chicken feet. Clean well, Season with marinade A for at least 20 minutes.

Heat oil in a wok and deep-fry chicken feet over a medium low heat until lightly browned. Drain from oil. Place in a basin of cold water to soak for one hour.

Heat oil in a wok and fry shallot, garlic and ginger until fragrant. Add mushrooms and water, then bring to a simmering boil.

Put in chicken feet , seasoning and star anise. Bring back to boil, then lower heat and simmer until chicken feet are tender and liquid has been reduced to a thick-ish sauce. Add cornstarch mixture, stir, bring back to boil, then turn off heat and sprinkle over chopped spring onions. Serve.

Note: this dish is delicious served over cooked and blanched wanton noodles restaurant style.

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Crunchy Oatmeal Prawns

Ingredients
600 gm/1 lb 6 oz large prawns, shells and heads intact

Marinade A
1/4 tsp salt
1/4 tsp pepper
Enough oil for deep frying

1 tbsp butter
3 tbsp oil
3 egg yolks, lightly beaten

2 stalks curry leaves (strip leaves off stalks and discard stalks)
2-3 tbsp oatmeal
12 green Thai chillies, sliced finely
2 tbsp evaporated milk

Seasoning
1/2 tsp salt
1/2 tsp chicken stock granules
3/4 tbsp sugar
1/4 tsp pepper

Procedure
Wash prawns well and drain. Trim off whiskers and any sharp bits. Season prawns with Marinade A for 15-20 minutes.

Heat enough oil in a wok to deep fry prawns until just cooked (when shells change colour). Drain from oil.

Heat butter and 1 tbsp oil in a clean pan. Pour the beaten egg yolk from about 30 cm/1 ft from the pan. Use the back of a big ladle to swirl the egg yolk mixture around briskly (to form fine strands). Remove the strands and set aside for later use.

Heat the remaining oil and fry the curry leaves and 1 tbsp oatmeal. Put in cut chilli and seasoning ingredients. Add prawns and evaporated milk. Fry briskly over high heat until fragrant, tossing all the ingredients well.

Add the rest of the oats and fry until crispy. Add the egg yolk strands and stir-fry until well mixed.

Dish up and serve immediately.


---Nasi Goreng Babat (Fried Rice with Ox Tripe)

Ingredients (serves 4):

250 g babat (ox tripe), to be cleaned
3 tbsp cooking oil
400 g cooked rice
2 tbsp kicap manis (sweet soy sauce)
½ tsp sugar

Pounded ingredients:

3 pips garlic, to be sliced
4 shallots, to be sliced
2 fresh red chillies
½ tsp terasi (belacan)
salt to taste

Method:

Boil babat in enough water until tender. Leave to cool. Cut babat into 1 x 2 cm cubes.

Heat oil in a wok and stir fry the pounded ingredients until fragrant, Add in babat and cook until the mixture becomes dry. Add in the cooked rice and stir well. Then, add in kicap manis and sugar. Mix well again and serve with sliced cucumbers.


Sambal Goreng Kepah (Fried Mussel Sambal)

Ingredients (serves 6):

3 tbsp cooking oil
600 g shelled mussels (kepah)
150 g green chillies, seeded and sliced finely
1 cube chicken stock (or ikan bilis stock or fish stock)
1 can coconut milk
Salt and pepper to taste

Pounded ingredients:

2 stalks lemon grass, to be sliced
3 cm fresh turmeric, to be sliced
3 buah keras (candlenuts)
3 cm roasted belacan
2 pips garlic
10 medium shallots

Method:

Salt mussels a little. Heat oil in a wok and fry the pounded ingredients until fragrant. Add seasonings and chicken stock. Add in mussels and coconut milk. Stir well to prevent mixture from burning or sticking to the wok. Lastly, add in the sliced green chillies and cook for a further of 5 minutes. Remove from fire and serve hot with rice.


Si Yau Gai/Jiangyou Ji (Braised Chicken in Soya Sauce)

This dish is usually served cold

Ingredients
1.2-1.4 kg/2½-3 lb chicken,
1 tsp salt
2 stalks spring onions, tied into a knot
4 tbsp lard, rendered chicken fat or oil
8 slices ginger
30 gm/1 oz rock sugar, crushed
5 tbsp light soy sauce
5 tbsp dark soy sauce
285 ml/10 fl oz water
1 tbsp sesame oil
½ star anise
1 cos/romaine lettuce, washed and drained
1 cucumber, skinned and sliced

Procedure
Clean chicken, wash and drain. Rub 1 tsp salt all over the chicken, put spring onions into the chicken cavity and set aside.

Heat a wok till hot, then put in 2 tbsp lard/chicken fat/oil. Fry the ginger and rock sugar until it starts to turn a light golden colour. Add the two types of soy sauce and the water and bring to the boil.

Immerse chicken, breast side up, and boil chicken over high heat for 7-8 minutes, basting frequently.

Turn chicken over in wok, add the remaining lard or oil, the sesame oil and the star anise and continue to boil for another 5 minutes. Reduce heat to low, cover pan and simmer chicken for 40-45 minutes, turning chicken to brown nicely on all sides.

Remove chicken to a dish to cool and reserve the sauce. Remove spring onions from cavity and discard. Slim 2 tbsp oil from the sauce and pour over chicken. Cut chicken into serving pieces when cooled.

Put lettuce on a large serving plate, arrange chicken on lettuce and then pour sauce over chicken. Garnish with cucumber slices.



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