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Ketupat
Ingredients
1 lb Short or medium grain rice
4 c Water
Banana leaf or aluminum foil
Method
Bring the water and rice to the boil, cover tightly with lid, turn heat very low and cook for 35-40 minutes until all water is absorbed. Stir vigorously with a wooden spoon, then press rice into a cake tin or pie plate to a depth of about 1 inch. Use a piece of washed and greased banana leaf or greased foil to cover the surface of the rice and put another plate on the top and press down firmly. Put a weight on top and leave at room temperature for a few hours, until it is very firm. Remove the weight, plate and banana leaf and use a wet knife to cut rice into 2 inch squares. Ketupat is normally served with satey, "kuah kacang", cucumber and onions.
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Rendang Padang
Ingredients
1 kg beef or mutton
1 cup of kerisik (dry-fried grated coconut)
4 bowls of coconut milk squeezed from 2 whole coconuts
8 kaffir lime leaves
2 pieces of turmeric leaves (finely shredded)
1 tablespoon tamarind juice
Salt (to taste)
Gula Melaka (palm sugar to taste)
Ingredients, ground into a paste:
2 stalks lemon grass
3-cm ginger
3-cm galangal (lengkuas)
3 cloves
20 shallots
15 dried chillies, already softened in water
5 pieces of garlic
Method
Fry the paste with the meat in a wok for about 15 minutes. No oil is required. Add in the kaffir lime leaves, turmeric leaves and kerisik. Pour in the coconut milk, tamarind juice. Add salt and gula melaka.
Cook the meat till it is tender and the gravy is very thick. Keep stirring and lower the heat to prevent the gravy and meat from burning.
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Bergedel (Spicy Fried Potato Patties)
Ingredients
1/2 kg potatoes
1/2 cup minced meat
1 teaspoon salt
1/2 teaspoon pepper powder
1 clove garlic
1-cm ginger
2 stalks spring onions - sliced
2 eggs
Method
Pound ginger and garlic, mix with minced meat.
In a wok, fry the above till meat is cooked.
Remove meat and leave it aside.
Peel and slice potatoes. Fry potatoes until golden brown.
Mash fried potatoes.
Mix mashed potatoes, cooked minced meat, sliced spring onions and add pepper and salt. Mix thoroughly.
Pinch a bit of the mixture and make it into a flat round piece (about 2 inches in diameter). Repeat process till all the mixture is used up.
Beat eggs in a bowl. (Do not overbeat the eggs.)
Heat wok with oil.
For every potato round, cover with beaten egg and drop it in the hot oil.
Turn once when brown.
Remove from heat, drain excess oil, and serve while hot.
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Chicken In Spicy Gravy
Ingredients
1 chicken, cleaned and cut into 4 parts
2 large onions, sliced into rings
1/2 cup cooking oil (peanut / corn oil)
For Seasoning
Juice extracted from 8 limes
1/2 tsp white pepper
2 Tbsp light soya sauce
2 Tbsp sugar
Ingredients to be Ground in Blender with 1 cup water
2-cm fresh turmeric
20 shallots
10 dried chillies
4 red chillies
A 2-cm cube of belacan (shrimp paste)
Method
Marinate chicken with the seasoning ingredients and let it stand for 1 hr. Heat oil in a saucepan / wok and stir fry the ground ingredients and sliced onions until fragrant. Add the marinated chicken and some water. (Not too much water because we don't want the gravy to be watery). Cook in medium heat until chicken is tender and the gravy thickens. Extra soya sauce and sugar may be added to taste.
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Nasi Kunyit (Yellow Rice)
Ingredients
7-cm piece turmeric
450g glutinous rice
1 piece tamarind
10-15 peppercorns
2 screwpine leaves
1/2 coconut, grated
1 tsp salt
Method
Clean turmeric and pound till fine. Wrap in a piece of muslin and tie it up firmly.
Wash the rice and soak in a bowl of water with the turmeric and tamarind for at least 3 hours, preferably, overnight.
Drain the soaked rice.
Place the rice in a steamer with peppercorns and screwpine (pandan) leaves and steam over boiling water for 20-30 minutes.
Meanwhile, extract 1 - 1 1/2 cups thick coconut milk. Add in salt.
When the rice is cooked, dish it into a large bowl and mix it with the thick coconut milk so that the rice grains are loosened.
Return the rice to the steamer and steam for another 10 minutes.
Serve with chicken curry, beef curry or rendang.
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Kerabu Aidilfitri
Ingredients
150g squid, cleaned and cut into 1cm slices
300g medium-sized prawns, shelled
200g steamed chicken meat, shredded
12 cilipadi, thinly sliced
1 big onion, thinly sliced
3-4 kaffir lime leaves (daun limau purut), finely sliced
For Sauce:
3 tbsp lime juice
2 tsp fish sauce
1/2 tsp light soya sauce
A dash of pepper
2 tsp sugar
2 tsp sesame oil
For Garnishing:
Coriander leaves
Chopped spring onions
Chilli slices
1 ginger flower (bunga kantan), thinly sliced
Method
Parboil squid and prawns till cooked. Drain well. Mix sauce ingredients in a mixing bowl. Add cilipadi, squid, prawns and chicken meat and onion slices and kaffir lime leaves. Stir to combine. Dish out onto a platter and add garnishing.
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Cashewnut Crispies
Ingredients
100g butter
50g margarine
100g icing sugar
1 egg yolk
1 tsp vanilla essence
cashewnuts, halved
Sift:
300g flour
1 tbsp cornflour
1 tbsp rice flour
1/4 tsp bicarbonate of soda
pinch of salt
Method
Cream butter, margarine and icing sugar until light. Add in egg yolk and vanilla essence and continue to beat until fluffy. Stir in sifted ingredients and mix well. Turn out dough onto a lightly floured surface and stamp out cashewnut shapes with a cutter. Place half a cashewnut at the tip. Sprinkle with sesame seeds and bake at 170�C for 14 minutes or till golden.
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