Tuesday, June 9, 2009

Pegedel Udang (Shrimp Cutlets)


Onion (chopped fine)
Green Chilli (chopped fine)
Red Chilli (chopped fine)
Spring Onion (chopped fine)
Nutmeg (Buah Pala)
Fried Shallots (Bawang Goreng)
Pepper Powder (to taste)
Salt (to taste)

Egg (beaten - for frying)

Bread crumbs (for coating - if desired)

(peeled, washed and sliced)

(Shelled, de-veined and washed)


Fry garlic and nutmeg

Fry potatoes till golden
Pound together with garlic and nutmeg
(you can use a dry grinder)

Fry the prawns/shrimp
(Pound or blender)

Place pounded potatoes, chopped ingredients and fried shallots in a bowl

Add the pounded prawns/shrimp
Season with pepper and salt
Mix together

Shape into patties
Dip in beaten eggs
Coat with bread crumbs (if using)
Fry till cooked

There, that's all the side dishes for the Nasi Kuning we had.
Garnish with tomatoes, cucumbers, fried anchovies (ikan bilis),
boiled egg and anything else desired.

Monday, June 8, 2009

Ayam Masak Merah (Chicken in Red Gravy)


Onions (sliced - half for saute
and half for finishing)
Shallots (ground to a paste)
Garlic (ground to a paste)
Galangal (lengkuas)
Daun Salam (local bay leaf)
Cinnamon bark

Chilli paste
Chilli sauce (optional)
Tomato Ketchup (optional)

Salt (to taste)

(cut to desired size,
season with a little turmeric
powder and salt)

Oil (for deep frying and saute)


Fry the chicken (half-cooked)
Remove and set aside

Leave a little oil in the wok and saute half the sliced onions

Add the cinnamon bark
and bay leaves

Add the galangal and fry till the onions brown

Add the chilli paste...

... shallot paste ...

... and garlic paste.

Saute until the paste is cooked (fragrant / oily)

Add the chilli sauce and tomato ketchup (if using)

Add the fried chicken

Taste for salt (add as necessary)
Add the balance of the onions
Cook for another 2 to 3 minutes and remove

Friday, June 5, 2009

Serunding Kelapa (Spicy Coconut)


Fresh Red Chillies
Galanggal (Lengkuas)
(the above ingredients to be ground to a paste)

Daun Salam (local bay leaf)

Oil (for saute)

Grated coconut

Tamarind (add water to make a thin paste)


Heat wok.
Dry fry the grated coconut.

Remove and set aside when moisture evaporated.

Heat Oil in wok.

Saute the ground ingredients until fragrant.

Add bay leaves.

Continue frying until almost dry.

Add the fried coconut.
Add tamarind paste.

Continue to fry until dry.

Monday, June 1, 2009

Nasi Kuning (Yellow Rice)

We were having guests for dinner and wanted to cook something different. So we decided to have an Indonesian dish of Nasi Kuning (Yellow Rice) with Ayam Masak Merah (Chicken in Red Gravy), Serunding Kelapa (Spicy Coconut) and Pegedel Udang (Shrimp Cutlets).

Ingrediants for Nasi Kuning:

Long grained rice (basmati is fine)

Ginger + Garlic + Fresh Temuric
(ground to a paste)

Screw Pine (Daun Pandan)
Serai (Lemon Grass)
Daun Limau Purut (Kaffir Lime Leaves)
Cinnamon Bark
(leave whole)

Don't forget:
Salt (to taste)


Coconut Milk (Santan)

As usual rice to liquid ratio is 2 : 3


Boil water in steamer

Wash and drain rice.
Steam the rice.

Note: The plastic container is for show only (couldn't find a photographable metal one),
you don't want any toxins leaking into your rice from the plastic.

While the rice is steaming, place the coconut milk in another container.
Add ginger/garlic paste.
Add cinnamon bark and other herbs/leaves.
Add butter.

Let it boil.

When it starts to boil, add rice from steamer.

(The rice does not need to be cooked, it only needs to be steamed for the time it takes
to prepare the coconut milk to boil.
You still need to continue cooking the rice later.)

Cook until the liquid has been almost absorbed by the rice.

Transfer to the steamer and continue cooking.

Wash fresh eggs and place in the steamer.
You'll have boiled (or rather steamed) eggs when the rice is done.

Bon Appetite!

(Wait for the chicken, shrimp and coconut side-dishes.)