JustKay

I have durians in my house now. I had durians for breakfast, and lunch. Certainly a good time to come back for durians!

The most famous Satay Kajang (though not necessarily the best) would be Satay Kajang Hj. Samuri, according to NT7 (a local tv station). He has branches all over KL. He has at least one (very nice and comfy) restaurant (in Taman Warisan Putrajaya) - others are just stalls. Besides the usual chicken and beef satay, they also have fish (I don't like this fish they use), ostrich, tripe, liver lung, and venison (deer). Some supermarkets also carry his frozen products. I don't think the kajang satay makers have moved to KL. They are still there - only branched out elsewhere. They have moved the stalls though to a newly built complex especially for satay hawkers. There's also another place nearer to the shopping complex (Metro Kajang) in the heart of Kajang where they are a dozen or so satay vendors. As for personal preference, I don't quite like the satays they have here. I prefer the ones in Johor where they're more spicy and cut into smaller chunks. In Johor, you can also get Satay Sotong (sotong = squid, cuttlefish, cumi-cumi) and the sauce for this Satay Sotong is slightly different in that it is more 'peppery' ie red hot. editied to add: there is a newly opened chain of 'fast-food' restaurants called Sate King (theme colors unlike Burger King!) - they serve satay burgers and things like that. The other 'fast-food' satay oulets like Satay Ria, has long been gone. There was a good Indonesian Satay outlet (Yanti Sate or something) in Subang Parade but it's not the same one now.

Would this be the dendeng I mentioned above? I see many different recipes for Dendeng Daging. Some even have gravy. But the one I like is the one I described above. What about 'kerutuk'? Do you have kerutuk in Indonesia or is it actually an Indon dish? Our cuisines are rather a mishmash, don't you think?

What about beef liver? Sometimes beef is mixed with the liver for rendang (my MIL does this all the time). When using chicken for rendang, usually 'retired' chickens are used. heh heh ... 'retired' meaning chickens that are past egg-laying period, hence tougher meat and needs to be cooked for a long time anyways. LOL! Which part of Indonesia are you from? I hope you will share Indonesian recipes too. Especially the dishes from Bukittinggi. Our former PM went to Bukittinggi and loved the food he had at this one restaurant that he arranged for it to open up a branch here in KL. I've never been there yet though. And what do you think the difference is between 'Indonesian Rendang' and 'Malaysian Rendang'. I've only had the 'black' kind of rendang in Indonesian restaurants in Malaysia. I'd say the taste is somewhat similar but there's some difference in it's fragrance? Perhaps, the leaves used are different? It's usually kaffir lime leaves and tumeric leaves in Malaysian Rendang dishes.

Do you get the 'fresh' ones or frozen? I can always eat some for ya. Pan and SG - thanks for replying on the fiddlehead ferns. I used to love them cooked Masak Lemak (coconut milk gravy/soup ? dish) but I don't eat them anymore. There are a lot of food I love as a child that I don't enjoy now.

Dontcha know? Pan is a forum host, thus he's on a different level ie he doesn't read newbie's and/or non-professional's post. LOL! Pan - I hope the recipes below will give you some idea. Ingredients for the sauce for Chinese Rojak/Rojak Buah/Rojak Petis : 1 tsp belacan powder 1 tbsp toasted sesame seeds 1-2 tbsp roasted peanuts, pounded 3 tbsp heko or black prawn paste 1 tbsp thick soy sauce 13-14 bird chillies (cilipadi), finely chopped or pounded 1 tbsp chilli paste 7-8 tbsp sugar or to taste l tsp salt or to taste 1/2 cup lukewarm water Ingredients for the sauce for Indian Rojak/Rojak Mamak 8 shallots 3 cloves garlic 3 fresh red chillies 3 dried chillies, soaked until soft 3/4 tsp belacan stock granules 75g mashed sweet potatoes 75g gula Melaka 1½ tbsp tamarind, mixed with 50ml water and squeezed for juice 600ml water 125g toasted peanuts, pounded 3/4 tsp salt or to taste 3 tbsp oil Also, this sauce is cooked. Oh and look! Newfangled Rojak And don't forget Rojak Tauhu! p.s. : TP - my 'problem' isn't so much as to the 'stomach' but more to the gag factor.

I think I know this one - always have Mercedes and big cars also, right? And a mamak cendol stall beside it? It's alomst nearing to 1 Utama? There's also another 'pair' of Rojak Mamak & Cendol on LDP near Taman Megah. My DH has tried the one nearer to 1 Utama. He said it's quite good. I didn't try it coz ... umm ... I'm rather anal about where I eat especially the food preparation part. LOL!

TP - I saw at Cold Storage. Two brands in fact. I think they're from the US. Didn't really scrutinize them coz I'm no cake decorator (let alone a cake artist ). If my memory serves me right, one box has 'rolled fondant' and the other has 'ready to use fondat' written on front of box. This is the cold storage at KLCC, but usually all the stores carries the same things (unless they run out of it) .

Maybe, but it doesn't quite fit Shiewie's description because it was plain white rice (maybe cooked with a little coconut milk) with the leaves and dipping sauces separate. LOL! Ok - so it's Nasi Ulam Pan Style. Jangan marah ye? Lawak-lawak saja. Don't be angry, joke-joke only. Pan - I saw a thread on fiddlehead ferns - are these similar to the pucuk paku here?

I'm not Su-Lin but I'll reply anyways. Chinese rojak is more fruit based and uses a lot of petis = that nasty smelling but yummy shrimp paste. Indian rojak or Rojak Mamak is more peanut sauce based. I don't think it has shrimp paste. And it doesn't have fruit in it.

Shiewie - the colored rice with herbs and stuff (including kerisik) on top is what I know as Nasi Kerabu. So, Pan - you had Nasi Kerabu then? Usually, both of these Nasi as well as Nasi Dagang are sold at the same stall as some of the ingredients and coompaniments are common. But more often you'll find a makcik selling Nasi Kerabu and Nasi Dagang together. Shiewie - now I want some Nasi Dagang! Kelantan style.

I am from Malaysia - so the rendang I mentioned are all Malaysian. The Minangkabau Rendang I posted the recipe is most probably an adapted version of the original Padang Rendang since most people from Negeri Sembilan are Minangkabau people from Indonesia. I rememeber in the old days my grandma would use the cheapest cut of beef to make rendang, and also the 'older' chicken are used to make rendang because rendang is a dish that can be simmered for long periods of time. The better cuts of beef or the 'younger' chickens are used for other dishes. But nowadays, we use the best cut for rendang so that we don't have to cook it for days. Even my Mom used to take one whole day to make rendang, but now only a few hours of simmering will make the meat tender. However, we do like our rendang better the next day. I love Indonesian food too. But I have only eaten them at the Indonesian Restaurants here, so maybe they are not authentic. But I sure like the thin crispy beef pieces - dendeng? The (lean) beef is thinly sliced and marinated then sun-dried and then fried. Yummy! I have tried to make to at home. Not too bad.

tryska, here's a simple beef rendang recipe adapted from Carol Selvarajah's-The Asian Microwave cookbook. 1lb beef 6 shallots 3 cloves garlic 1" ginger 3 stalks lemongrass 1" galangal 1T coriander powder 2t cummin powder 1t fennel powder 1/2t black pepper 1" cinnamon 6 cloves 1t chilli powder 1 large onion 1 coconut - grated (use 3T to make kerisik) Oil for frying1/2" palm sugar (or 1T brown sugar) salt to taste The instructions would be similiar to the other recipes.

Mmm ... rojak .. I like them too but I prefer the 'Jengganan' - a Jawa dish from Johor. su-lin - the durian season has just begun!!!!

Too lazy to try myself but I have seen daun selom being sold at Hahn Ah Rheum (not sure what the Koreans use it for?) and you can probably use the already blanched ferns they sell too. Kacang botol from Vietnamese grocers. With the exception of bunga kantan, everything else is quite readily available these days. Then again myoga from Mitsuwa market might be a close substitute for bunga kantan... hmmm this might actually work!!! Here's a recipe I found from the Star. Ingredients 1kg cooked white rice (or Basmati rice) Ingredients to be sliced finely: 10g kaffir lime leaves (daun limau purut) 2 onions 5 shallots 3 stalks lemon grass 2 stalks wild ginger flower (bunga kantan) 10g bird’s eye chilli (cili padi) 20g long beans 5g daun selom 5g four-angle bean (kacang botol) 3 eggs, beaten 4 tbsp cooking oil Salt and pepper to taste Method Heat oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up. With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes. Toss in the cooked eggs. Season to taste with salt and pepper. Yet another version of Nasi Ulam - this time with eggs and daun selom and FRIED! I've always had Nasi Ulam made by Kelantanese. And this is like the one in the link posted - has daun kadok amongst others, salted fish and certainly no telur. The recipes on the kuali site are good but most of them are not so original anymore - not that it's a bad thing.

Heh heh .... so then we have 2 versions of Nasi Ulam - one Kelantan (the more popular one I guess) and one Terengganu (I assume you had this in Terengganu). That's interesting. TP, Shiewie & the rest - what about the Nasi Ulam you guys have eaten? It is all mixed up together or the leaves separate and dipped in sauces like what Pan had? The only Nasi Ulam I have eaten/seen is similar to the one in the link. And I must say I've only been to Terengganu/Kelantan/Pahang only a few times.

No, definitely not sweetish. (Although people on the east coast, especially Kelantanese, will put sugar in everything - even curries!) I only add sugar to balance out the heat. Not until you can taste the sugar. Eeew! Heh heh .... a little salty is okay because you're gonna eat it with something else. I know I promised to post more recipes ... I found out I indeed have a LOT of them! It'll take some time to translate them. But I do want to give you the one using dried spices first so you can choose which to make first. Both Shiewie's and the one I posted makes 'reddish' and not darkish rendang. edited to correct typos coz it's alost midnite here and i'm kinda sleepy.

We are encouraged to drink young coconut juice only towards the end of the pregnancy - from 8 months onwards. This is believed to help 'cleanse' the baby and makes baby not prone to skin diseases or cradle cap, etc ..... or at least this is what my Mom and MIL said.

Yup, omit and add more kaffir lime leaves. Or .... you could grow the tumeric. Heh heh ... no, seriously, tumeric grows easy and fast. The tumeric leaves imparts a very fragrant tumeric-y smell. LOL! Is that a way to describe anything at all

Shiewie - IMHO, that recipe is a good one. (except of course I'm being anal about using the food processor making keisik - too coarse a kerisik but hey! maybe some people like it?)

I have had my eyes on those new line of pans ..... but still not enough savings to 'import' any yet. It's called Mini Rose Bundt Pan. They also have 'sunflower' pans and others. nordicware

Pan ... from what you described, I think what you had was Nasi dengan Ulam and not Nasi Ulam. Nasi Ulam is Kelantan in origin. So is Nasi Kerabu.

Shiewie, I found a (chinese) recipe by Betty Yew for Tauhu Goreng Cili in which she fries the tofu first. Minced chicken meat is used. The list of the marinade (for the chicken) and sauce ingredients are loooong. Sounds like a yummy recipe. But then she uses Chinese scallion as a garnish and not basil. I think I have seen the noodles you describe - fat like tadpoles but with tails at both ends. Gee! And we're talking about food here. Spinoza - tang hoon is long and threadlike. How long has it been since you last visited? Malaysia has changed quite dramatically over the last 10 years or so. Su-lin - the nasi ulam looks good. Except for the almonds - not that it's a bad improvisation or anything. My kids had yong tau fu for dinner last nite. I love the pieces that are wrapped in tofu skin.

Care to share the recipe?

Not a typical Malaysian dish. It oculd have been adapted hence the basil leaves, especially if Jason had it in a restaurant in the US. I think MaPo is more Nyonya. But Schezuan in origin. I love MaPo but only the ones at 'authentic' Schezuan restaurants. And no pork for me - just chicken. Maggi (Nestle) used to sell the paste for making MaPo - not too bad considering it's in a jar. But it was short-lived. edited to add : I suggested MaPo because it's about the only dish that I know of/can recall, that sounds like what he described.