JustKay

Hehheh ... TP ... it seems that when you're pregnant you've had cravings for Malay food ... but still your kids can't eat hot food. When I was pregnant with my eldest son, all I wanted was durian everyday. But he does not like durian, even the smell of it turns him off. (Come to think of it, it was durian all 4 times. LOL!) And oh ... the durian season has begun. I saw 5 'stalls' by the old trunk road yesterday evening.

!!!!! What might be this 'pearl noodle dish'? Pan, I think this is Ayam Masak Cili. Again, there are a few variations to this recipe, but basically it is like a cooked sambal dish (like a dry gulai) . Where did you have this dish Jason? Could this be MaPo Tofu? Shiewie? What other dishes have you tried Jason?

Ack! You are definitely more Malaysian than I am. I didn't eat sambal belacan until after I was married and had to make it for my husband. After a while, I decided to try it (again). Eggs cooked for days (or so it seems, it's more like for 12 hrs, I think) in all kinds of leaves and spices including tea leaves and soya sauce (I think - I've never made this). This egg could last for a long time without refrigeration. I googled and found several recipes for it. I will ask my Mom when I next go back for a visit. The Chinese have their version which is now very popular called Herbal Egg. While it is similar to Telur Pindang, it is not the same. Maybe you should try concoting Nasi Ulam NYC.

Bird's eye chillies are what makes this rendang a "minangkabau rendang". Minagkabau dishes almost always have bird's eye chillies. Masak Lemak Cili Padi, Udang Masak Cili Api, etc ... Chef Wan has concocted a lovely rendang recipe a few years back on one of his shows ... 3-chilli rendang. It uses 3 types of chillies ie the dried ones, the fresh red ones, as well as the cili padi. I've made this and it's quite yummy. I will have to dig out this recipe (I think I've lost it though) I love Nyonya dishes (well, I love food ). The best I had was at the Coffee Garden at the Malacca Riviera Resort which happened to have a Nyonya promotion while we were staying there. I know there are quite a few Nyonya restaurants in KL but they are not Halal certified. Laksa Lemak is a Nyonya dish isn't it?

Pan, do you agree - if there is one dish that is impossible to recreate outside of Malaysia it would be the Nasi Ulam (a rice dish with LOTS of fresh herbs and leaves of all kinds, and roasted salted fish, dried prawns, etc) . Even today, it is such a pain to find ALL the exotic leaves to make a really authentic and complete Nasi Ulam. And most recipes now are simplified versions too. Have you heard of or had Telur Pindang? The last person I know of that makes authentic Telur Pindang is my late Grandma. I really should get the recipe from my Mom before it's lost forever!

Thanks Pan. (An American that you are, you do sound more Malaysian than I am. ) Just a minor correction/comment - the asam gelugor or asam keping is actually dried - you reconsitute with hot water before using. But then again, maybe people in the east coast do really use fresh ones but I've personaly never seen any. Lime is Limau Nipis. Limau Purut is Kaffir Lime. The more commonly used is Limau Kasturi which is Kalamansi. And on top of all that don't forget the myriad of fresh herbs/leaves we add to the dishes! Perhaps I should also add that typically a lunch or dinner would consist of rice, at least one meat/seafood dish and one vegetable (raw or cooked) dish although the number of the accompanying dishes is often more than 1 each.

Hi! I am a Malay in Malaysia. I hope it's actually MALAYSIAN cuisine you are wanting to explore? Malaysian cuisine has 3 different branches (for lack of a better term) - typically Malay, Chinese and Indian. Although you can probably find any of the dishes adapted to another. For example, the Malays' version of curry always contain coconut milk while the Indians omit this and heavier on the spices and sometimes will use milk and the Chinese have less thick curry gravy and usually less hot too (Pan could probably help explain this better ) There are several sites that you could look up for Malaysian dishes and I could help explain more (or provide T&T recipes to) the ones that looks good to you. There are a few Malaysians here on eGullet that I know of. I think though that I am the only Malay. edited to add some links: Here are some good sites although some of the recipes have been slightly adapted to suit a wider audience. Malaysian dishes&recipes another link yet another link Introduction to Malaysia

I just remembered another neighbor whose husband is an Iranian. I'll try to e-mail her and see if she can help. She is the kind who does not cook and don't even know how to cook rice or fry eggs (no kidding she told me). I'll let you know.

Yay!

The recipe given at the back of the packet is good. I only tweak it just a tad (I'll check on this and let you know). Yes. Yes. I'm afraid I have to sign off for now (it's almost 1am here!). Feel free to ask any questions and I will try my best to answer them. I am no certified chef or anything but just a homemaker who likes to cook and eat!

MMmm ... first off, like I said, it ain't rendang if it ain't got no kerisik in it. He mentioned KALIYO - yes we Malays also have a dish which is called Kalio. I dunno .... maybe that recipe is unique but to use more galangal than ginger is not done - galangal will lend a bitter taste if too much.... and a 3 inch cube is a bit too much unless it is bruised and added to the dish as opposed to blend it all in. Some chefs even recommend to squeeze some of the galangal juice out. And it has more garlic than shallots which is not Malay cooking (generally speaking). I don't think it's rendang as I know it. (Although it could be a delicious dish too, but not one I'm inclined to try)

It is authentic as it is only the dry spices part that is packaged - therefore eliminating one step. And this brand ADABI does have a good blend/proportion. I was skeptical at first, but it was my Mom who recommended ... so ..... You still have to find all the other ingredients ... like the lemongrass, etc .. etc .... and make kerisik too .. it's like the recipe I posted with this spices I added ... hence I thought it will make a rendang that you want - hot but spicy as well. Just let me know if you can't find this anywhere. Well, at least you ought to give it a try once.

Yes, some rendang calls for the beef to be cubed and others chopped into chunks. But for the rendang recipe above, it is cut into strips. Your 'definitely coconutty' sounds like it does indeed have kerisik in it. You don''t just get that with coconut milk. Darkish brown - means it has the dry spices in it. Not the Minangkabau version then. I posted this recipe coz it's the easiest. The other recipes mostly require you to stir-fry the blended spices over very low heat stirring constantly until it browns and oil separates. A lot of patience is needed. The rendang you require sounds a lot like the one I make using the pre-blended spices I mentioned. Oh ... you *must* try Roti Canai. You can eat it with so many things including just dabbing it in sugar! I have a recipe for you to try too.

Heh heh ... I will definitely try to remember to take pictures. Marinate it with the blended ingredients ie from the dried chillies to garlic - all of them.

No authentic Malay rendang has anything besides meat in them. (Not to sound arrogant, but just trying to share). There is only one version which is called Rendang Tok from the state of Perak, in West Malaysia which has coconut strips in it. If you could describe to me the rendang you had, perhaps I can try to better match it with one of the recipes I have. But surely you will try all when you can, if only to find one you like best - it is difficult to choose, I tell you! The Rendang Minangkabau above is rather bright in color (reddish) because it doesn't use any dry spices. Rendang that uses these are darker in color. Not that one is more delicious than the other. Tomorrow, I will post another recipe that uses dry spices, but an easy version which makes use of powdered curry. If you'd like to try the Adabi Rendang powdered base I mentioned to Shiewie, I would be happy to mail a few packets to you. Just PM me your address. Like I said - many recipes for rendang. The rendang dishes are all different, yet same. Often times, (even 'authentic' Malaysian) restaurants outside of Malaysia will adapt the original recipes. Not that it's bad or anything. But trust me, it is the kerisik that makes the rendang! I am a Malay (in Malaysia) but I am quite familiar with some Thai dishes. They're very popular here. The sticky rice sounds like it was either undercooked or dried up! It's supposed to be soft. I don't like this dessert but I have a recipe from a celebrity chef here - I will try to find it. I will post some dishes that goes well with rendang ... and maybe some time after, the whole array of food we serve during the Eid. And, you're most welcome. I am happy to introduce Malay dishes and share the recipes. (I have some Thai as well as Indonesian T&T recipes as well)

Yes, I think the Tamco tamarind will work. But you will have to adjust he amount by taste. Just remember that rendang does not taste sour. The use of tamarind is more to balance the heat (most dishes that are hot use tamraind juice). Some people add a teaspoon or two of sugar too. I don't coz I like it real hot. I have LOTS of rendang recipes and more than happy to share them! Rendang is like Stuffed Turkey on Thaksgiving as it is to us Malay celebrating the Eid. It's not an Eid feast if there isn't rendang! And I hope you are also equally enthusisatic to learn other dishes which uses kerisik as well as dishes that goes well with rendang. Please just ask if you need to clarify anything. Heh heh ... I hope your marble mortar is strong enough. I think you can try to buy the granite kind from a Thai shop. It's very cheap here. Remembrr to pound it while it's still hot or it'll be more difficult.

Behemoth - thanks for the link! I will have to try to get my hands on this brand of Kosher gelatine. I don't think Kojel is workable in marshmallow recipes. I have bought 3 envelopes agar-agar powder and thought I'd reduce the portion as it is indeed a strong gelling agent. Using the strips would even be trickier to estimate the quantity. But I'd go with full power first ie using 3 envelopes of 0.3oz agar-agar powder. TP - Konyaku powder might work - good idea since the Konyaku jelly is softer i.e. more like gelatine. But I thought I'd try agar-agar powder first (not exactly cheap, this, eh?) Besides, when I was at Tesco the other day they don't have unflavored Konyaku powder. I am also going to Carrefour to see if they have Davis gelatine (from Australia) - this is certified Halal by the Australian Islamic Board. Carrefour used to sell this once. Wilton sells re-packed gelatine and told me they are Halal but when I requested the actual list of ingredients as on the original package, it listed beef gelatine .... the lady said ... "well, halal whaaaat? no pork meh? only beef". Nona products mostly carry the Halal logo but it is conspicuously missing from it's gelatine packaging - so I dare not buy. Anyways ... I hope to try out with the agar-agar powder tomorrow.

Alright!!! Like I said, I think the recipes on that site are simplified versions. You know ... my Mom is even more .. err ... picky. According to her the Rendang Minagkabau isn't *real* rendang because it doesn't have spices (like the coriander, cumin and the likes). But when I made it one Raya a few years ago (I usually make Rendang Johor to bring back home to my parents), she and Dad both said it was yummy but *not* rendang in the proper sense. We're Johorians, you see ..... I will post more rendang recipes when I can. edited to add : do you think my instructions on making kerisik clear enough for those totally unfamiliar with it? Please feel free to add anything else. I don't think Chinese cooking uses kerisik eh? Well, maybe the modern dishes but not the traditional ones, right? I know even the Chinese restaurants have sambal belacan and more nowadays!

First off, prepare the kerisik. The best is of course, to get freshly grated coconut. Spread this on a shallow pan in a thin layer and nuke it on high for 3 mins, stir and nuke again for 2 mins. Repeat until the coconut is totally dry and starts to brown a little. Or, use the dessicated coconut in a can. Transfer this dried coconut into a heated wok (no oil, no water) and over a SLOW fire, fry this coconut until it is fragrant and browned. Keep stirring ALL the time. If you undercook, it won't release it's oil when pounded. If it's overcooked, it will taste burnt. This is a slow process and you will just have to be patient. I would say the color of the kerisik when it's ready is close to the color of the skin of toasted almonds (the regular almonds, not the small dark almonds). While it's still hot, pound it until it is very fine and oil is released. A food processor won't do the job. You can either pound it in a (granite) mortar & pestle or use a spice mill. The paste will look smooth but not smooth to the touch and should feel only slightly gritty. Set it aside. You will know you have made perfect kerisik when after sitting for a while, the oil rises to the surface and the coconut paste 'sets' at the bottom. When you insert a spoon to scoop it out, it seems that the coconut paste has hardened but it's not. If you drop it by the spoonful, it will for about 2 seconds hold it's shape and then spread. This kerisik, if you care to taste it at this point, doesn't taste good - bland and just very slightly bitterish. It is however, very fragrant. Kerisik keeps well refrigerated in an air-tight container - I'd say about a month or so. You will need to let it come to room temperature before using it, or it will break your spoon trying to scoop it out! I have also freezed kerisik successfully. You will know your kerisik has gone bad if it imparts a very oily off-smell. And since kerisik is such a laboriously thing to prepare, it is better to make more of it. I usually make 2 coconuts worth at one time. There are other dishes which uses kerisik which I am more than happy to share. Here's a recipe I often use which is called Rendang Minangkabau (Indonesian in origin and often associated with the state of Negeri Sembilan , in West Malaysia. It seems that almost every state has it's own version of rendang.) Ingredients: 2lb topside lean beef fillets - cut into 1/4" thick, about 2 X 3/4" strips. Blend to a fine paste: - 30pcs dried chillies (increase amount if hotter rendang is desired) - soaked in hot water. I usually use the ones from India which is about 5-6 inches long or so. You may want to seed them first. - 10pcs bird's eye chillie (you can omit this but it's this chillie's sting that makes this a Minangkabau rendang) - 1" galangal (I'd say abut the size of a walnut - too much will make the dish bitterish); sliced - 1" old ginger root (can use fresh young roots, but use more) about the same size as the galangal; sliced - 1" fresh tumeric (about half the size the galangal since it's roots are thinner); sliced - 3 stalks lemongrass (discard the green/tougher outside 'leaves' and use the whitish insides, chop off the tops too where the white part ends). Use more stalks if all you can find are skinny ones.; sliced. - 15pcs shallots (I use the purplish ones from India); sliced ('twin' shallots should count as 2 if they are big) - 6pcs garlic; sliced - enough water to help blend all this into a paste Other ingredients needed: Coconut milk from 1.5 coconut (the reason being, we use freshly grated coconuts here, so we grate 2 and keep the half grated coconut to make the kerisik, and the other 1.5 to squeeze the milk out) 2 stalks lemongrass - chop off the tops; bruised 1 pc asam gelugor (dried tamarind skin) or if you can't find this, use some tamarind juice, maybe 1T but will have to adjust the taste (this dish is NOT sourish) salt to taste 1/2C oil for frying 5pcs shallots - sliced and fried till golden brown 3pcs garlic - sliced and fried till golden brown 1 tumeric leave 2 kaffir lime leaves Marinate the beef with the blended ingredients in a big pot/wok for about 30 minutes. Then add the coconut milk from 1.5 coconut. If using the cream (canned) add water. You can adjust the water in this dish until the beef is cooked. If during cooking, it begins to dry before beef is cooked, simply add 1/2C water. Repeat if necessary. Over slow fire, heat this up, stirring once in a while, being careful not to burn the bottom. Once it begins to boil, add 2 stalks bruised lemongrass, the tamarind skin and the leaves. Simmer until beef is cooked and water has been reduced adn it has thickened. Remember to stir thoroughly and frequently. The gravy will begin to splatter everywhere at this point. Protect whatever needs protecting . Stir in about 3T of the prepared kerisik and at this point, you will need to keep stirring until the rendang is very, very thick. (It will dry out further upon sitting. Like curries, rendang tastes better the next day. Just heat it up in microwave.) Add salt to taste, as well as the fried shallots and garlic. Mix thoroughly. The rendang's consistency should be like a very thick paste. Not watery. Rendang can be eaten with Nasi Minyak (rice with ghee), Nasi Himpit (rice cubes), Nasi Lemak (coconut milk rice), Pulut Kuning (yellow glutionous rice) or just plain white rice or even bread or Naan. I will share more recipes later - including the curry powder version that makes Rendang Johor. Takes a little time to get them translated and I have to also think about the measurements. And excuse me for the not so 'recipe-book-like' instructions.

I am curious too and Googled some. Oxymol Syrup (which seems to be the commercial name for Oxymel) : oxymel and if you Google "oxymel" and "oxymel recipe" you'll be able to find more info. Musk Willow - is a flower. The only use I know of is to perfume potpurri. Borage water - one site is this. There are many sites that explains borage/borage water. borage Wild chicory water & camelthorn water - lots of informative sites turn up when you enter this in Google. I am no Iranian but one of my neighbors is. When I have the opportunity, I could probably ask her. They are, however, at the moment, back home on a month long holiday.

I will. Just be prepared for lots of work for just one dish. The good thing is, rendang freezes real well. I usually cook a huge wok of this and freeze portions of it. I've kept it frozen for 6 weeks the longest and it taste just as great.

Shiewie, is your recipe similar to this one? Rohani Jelani's Rendang I am sorry but I do not consider that recipe rendang. Notice that it does not have kerisik. This is a much simplified version (butchered if you ask me .. LOL!). Also she promotes cooking the glutinous rice in a rice cooker. Horror! To make good pulut, it will have to be steamed. Heh heh ... however, you can still cook and eat the glutinous rice cooked in rice cooker. I also saw Amy Beh's version of Rendang Tok - again no kerisik. I think they have chosen to omit this most important ingredient for the sake of simplicity and more appealing to the wider audience (sorry to generalise here) who usually do not know how to make good kerisik. I will go hunt for my recipes (most of them do not have exact measurements as I cook by estimates) but I will try my best. I will also search the Net for what I 'read' as good recipes. Also Shiewie, Adabi makes good Rempah Rendang (powdered spices for rendang) and if you follow the recipe on the packet, it does make quite a good rendang too. I've tried it. (But you still need kerisik)

Hi! There are MANY types of beef/chicken rendang (even in Malay cooking) although the ingredients are similar. The most important ingredient would be the kerisik - grated coconut is fried (without oil) over low fire until it is deep golden color and then pounded until it becomes very fine and oily. You cannot use a food processor to achieve this, but if you have a dry spice mill, this is okay. Making kerisik sounds easy, but making good kerisik needs patience & experience. It is only a few seconds between burning the coconut and getting it to the right stage. You can also microwave it but I do find the traditional method easier to achieve the perfect stage. What I normally do is toast it halfway in the microwave oven and then transfer into a wok and fry up to perfection. When I was living in Canada, I used the dessicated coconut in cans and then fried it a few more minutes until deep golden brown. Worked okay. And you'll have to pound it while it's still hot. Ready-made kerisik is never good as homemade though. For some reason, these commercial ones have an off-smell. For a simple (but tasty nevertheless) version of rendang, you can use curry powder as a shortcut to finding all the different spices. You still need to find lemongrass, galangal, ginger, as well as tamarind. You can substitute with lemon juice or vinegar but the taste will be altered. And omitting any of these won't make the rendang a rendang. Some recipes uses fresh tumeric roots asl well. For a more authentic rendang, you will have to find kaffir lime leaves and/or tumeric leaves. If you are still interested in recipes, I'd be glad to share and help you through until you can make several recipes of rendangs! (I only know of Malay and Indonesian rendang)

At the risk of a topic violation/hijacking : YES! Let's do it. I vote for banana cake. Of course, family is welcome. I'm sure the kids will love splashing in the pool. Let's talk more about the food part - in PM. Heh heh ....

I've just been reading the Ottawa and Kingston thread and I want to go back to Canada!! I did my Grade 13 in Kingston before going on to Carleton. I miss everything Ottawa/Kingston especially the winter and the chocolates. I even love the greasy fries from the trucks - I especially remember Lou Patatos. I used to buy the huge bars of Coffee Crisps and Aero at 7-11 for only 99cents then. And the ice-cream at Laura Secords. Almost everyday after school I'd buy a double scoop of Baskin Robbins at the outlet opposite Canada Trust @ downtown Kingston (my classmate's mom worked there). And there's another place one block west that sells freshly made onion rings - they were the best! And this reminds me of Hickory Sticks. Bwah waaaaaa!!!!! And I always thought Jiffy Grill besides Sears @Kingston Mall serves the best Fish & Chips. Heck! I even miss chowing down donuts at Princess Donut at 2, 3am and wasting quarters playing the Galaga (video game) after doing some grocery shopping at the A&P. Can you tell I really miss living there? Ok, back to Coffeee Crisps .... oh yes! And Harvey's - I used to go to the one near Loblaw's@ Baseline&Woodroffe (in Ottawa) and talk about poutine!!!! I love that stuff.