Jump to content

JustKay

participating member
  • Posts

    516
  • Joined

  • Last visited

Everything posted by JustKay

  1. rendang thread To me, the recipe posted here isn't rendang. It sounds a lot like a dish called 'masak kuali'. But perhaps if one adds kerisik to it, it could become rendang. I don't care what the Malaysian cookbook says, it's just not 'authentic' rendang. Although it could be a delicious dish. Just not rendang. Soto Ayam is a Johor dish. I'd post my Moms recipe if you're interested. Indonesians have Soto Ayam too, but it is a little diferent. I think Singapore's Soto Ayam is somewhat like Indonesians. Johor's Soto Ayam's soup is a clear soup. And no lemongrass, galangal or salam leaves.
  2. **sprinting away from this thread!!***
  3. JustKay

    Bananarama

    Some Malay ideas Banana 'pancakes' & banana fritters. Pengat Pisang - bananas cooked in coconut milk and palm sugar with some sago pearls. Ketuk Pisang - boiled bananas served with fresh grated coconuts Lepat Pisang - steamed banana 'cakes' Aren't your bananas all black by now?
  4. I know but I can't help myself. I asked because the North Indian restaurants here do not use coconut milk but rather yohurt or milk. I just love North Indian food! Oh I love that too! I look forward to seeing how you make it though. Thanks for a wonderful blog!
  5. Monica! I would have been here a lot sooner had I known you are blogging. A comment or comparison on the 'Malay Curry' and the use of coconut milk. No that I'm saying what you did is not malay curry. It is like you say Monica's Malay Curry. And what tastes good is good. The usual way we (the Malays) do this is to mix everything into a paste - the chiili paste, the spices, the blended shallots, garlic and fresh root ginger. Heat oil - a generous amount of it (which later can be spooned out and thrown away) and add in the whole spices - cinnamon, star anise, clove and cardamom. Stir-fry on low heat for 1 minute. Then add the wet spice paste and fry until the oil separates. If the mixture sticks, add more oil, not water - the idea being you want to 'fry' the paste until it is quite 'fried'. This, IMO, also yields a more aromatic curry. Add chicken pieces, light coconut milk (light here meaning second and third press coconut milk) and tamarind juice. Cook until chicken is half cooked and add potatoes and carrots, and tomatoes if desired. Otherwise, when chicken is cooked, add salt to taste and add THICK coconut milk. Keep stirring until the curry starts boiling and then remove from heat when it comes to full boil. Adding the thick coconut milk will give it a creamier taste. I would say that Indian curries here do not bother with this step. Coconut milk used in curries will not curdle but if used to make a dish by itself will curdle if left to boil without stirring. In making the dishes that uses only coconut milk (besides the onion and flavorings like anchovies or prawns), light coconut milk is used first to cook the vegetable and when it is cooked, only then thick coconut milk is added. It must then be stirred continously and once it boils, remove from heat. And the first time I cooked in my own house after marriage, I used a Visionware pot which retains heat long after it is removed from the stove - and my dish was ruined. The coconut gravy has curdled. We eat curries with a lot of things including yellow glutinous rice which is a common main dish during religious ceremonies. Okay .... back to Monica's blog. I hope to see you cook a Vindaloo, Aloo Gobi or even Dum Aloo Kashmiri - my favorite Indian dishes along with Handi Biryani! And I love the mixed vegetable dish called Jal Frazi. What does jal frazi mean? Also the last time we dined at The Bombay Palcae, we tried a new kind of curry which was a whiter gravy and not hot at all. I forgot the name. It looks like the Malay Kurma dish but tastes a little different. Do you use a lot of coconut milk in your Indian cooking or do you usually use yoghurt or milk? Will you be making mango lassi? My husband loves this. And kulfi? Can you tell that I'm excited? I can't wait to see more pictures (and recipes). And yes, please come visit us here! We'd be delighted to have you.
  6. Here's the link to her Q&A just in case. It's in Malay but she'll reply in English if asked. linkie
  7. If we could have the names of the dishes perhaps we could offer some suggestions?
  8. Correct. example Find the finest and purest you can find. Sagun .... brings back memories. Nobody makes sagun nowadays. You can e-mail her if you have any specific questions. I have a link to her (publisher's) website on my foodblog. She has a Q&A page on there.
  9. Also called wild ginger flower. picture here It adds a certain 'zing' to a dish. I can't think of any good subsitutes. Maybe wasabi? Julienned Japanese radish? What about limes? Otherwise, I guess you'll have to make do with lemon. I think the Vietnamese shops would have these things. It's okay I guess. But the fried/browned coconut adds a nice flavor and aroma. Go ahead and experiment - torakris Fiddlehead Salad. Have fun!
  10. Yay! Yes, the bread is better the next day, isn't it? I'm also thinking a cream cheese glaze would be good with it? I'm glad it turned out for you too. I'm sorry though for not checking back earlier. Oh, and try making bread pudding with it. Yummy!
  11. Kerabu Pucuk Paku - A Malay recipe (Fiddlehead Fern salad) A bunch of pucuk paku about half a pound, cleaned and cut to 3" length and briefly blanched. 5 shallots, or 1 big onion - sliced 1 torch ginger flower - sliced thinly 2 or 3 kaffir lime leaves - sliced thinly Juice from 4 calamansi 2T grated coconut - from half a coconut, squeezed lightly so it is not too heavy with the milk 2T grated coconut - slight toasted (or fried over low heat without oil until browned) 1T palm sugar, grated 2t salt or to taste Sliced fresh chilli for garnish Pound together : 6 fresh red chillies 1 oz dried shrimp, cleaned, soaked and drained 1-2T belacan - dried shrimp paste Mix all ingredients and serve immediately. I would think that if you do not want to use dried shrimp and/or belacan, using fresh cooked shrimp (small) would be good as well, even though the taste would be different. But don't pound the shrimp, just add whole. Or try with anchovies instead. Some people do use this as substitute. Malay cooking is usually by estimates, so feel free to adjust any ingredients to suit your tastebud ie hotter, sweeter, tangier.
  12. They are still picked from the wild. I am not aware of anyone cultivating them. I'll ask though the next time I go to the market. Oh yes!! Next time I make this, I'll share (a pic) especially with you and Tepee. Just like mushrooms and berries, some are indeed poisonous. I will take pictures when I go next. The one I go to is a HUGE one. Actually, a PIF from Maine asked about this since they're starting to get some ... but she said it won't be until a month that they are in season. I'm not sure if she is brave enough to try this recipe but ..... I'll post the recipe in a bit.
  13. Yumm! Yumm!! I made Kerabu Pucuk Paku = fiddlehead salad.
  14. Can't find where marinated egg is mentioned above but ... marinated egg (US version) is diferent from the 3 you mentioned. Marinated egg is cooked hard-boiled egg let sit in a mixture of salt, vinegar and some sugar. Sometimes spices are added to it too. Beetroot is also sometimes used to give color.
  15. How about not getting them at all? All the shop peeps here whom I asked looked at me like I'm .
  16. Is that like calling me a loyar buruk? The Malays of Johor are very much influenced by the Indonesians. Wait .. . that's an understatement. The Malays of Johor largely have ancestors from Indonesia. My paternal Grandpa is a Bugis from Indonesia (my maternal Grandpa hails from Tangshan, China) Anyways ..... the only 4 jackfruit dishes that I know of the Curry, the Masak Lemak (coconut milk), the Gulai and the kerabu (salad) and all of them uses young jackfruit. The Jackfruit curry is just like the regular spicey brown currry. The Masak Lemak is cooked like so : put pounded dried shrimp (rather than belacan) or anchovies, shallot and just a tad of garlic and jackfruit in a pot, add thin coconut milk and boil until jackfruit is almost cooked. Then add freshly ground black pepper and thick coconut milk. Stir while cook to boiling. May add a dash to powdered tumeric too. Btw, the jackfruit is blanched separately first to remove excess 'gum'. And the other is jackfruit salad. Not sure how this is made though. And I have only heard of Gulai Nangka which is the chilli-based type of 'currry' but have never had it. It's like gulai tumis which is not unlike sambal tumis but more watery from tamarind juice.
  17. The Malay chakoi stall sells it this way too - with chilli sauce. Yumm! But still, da best is with peanut sauce.
  18. I found this. I see the Apam Balik (as we Malays know it) is called Murtabak Manis. And looks like your kue cucur is Jemput Manis as I know it. But usually it is rounder as it is dropped by the tablespoon into hot oil. And some bicarbonate soda is added to the batter to make it more fluffy. Lemper sounds like Pulut Panggang although Pulut Panggang's filling is made from coconut and shrimp.
  19. That's okay ....we understand. Lawak-lawak saja aaah ..... En. Laksa.
  20. Here are more Chinese 'candies' that comes to mind. Those little 'lemon tablets' - they come in gold foil tube-like wrapping. Mandarin peels. Mo fa kor. And I forgot to mention that Haw Flakes now also comes in the form of Haw Jelly - alternating layers of Haw Flakes and Haw Jelly. Also in bigger discs. Does anyone not know/remember of the fondant-like strawberry sweets?
  21. Now I'm convinced nobody reads my posts. ' These are called Dan Hua cake here.
  22. I'll try to take a better pic of the wrapper. That can be easily remedied. PM me the relevant info and any other requests. I might even be able to locate the "rectangular tetrahedron (like a cube but rectangular)" ones.
  23. "rectangular tetrahedron (like a cube but rectangular)" - what a bloomin' description! Could it be more like an elongated rhombus-like cube? I think I know what you're talking about, the paper and all. They come in cubes more nowadays but there is still a brand that cuts it the "rectangular tetrahedron (like a cube but rectangular)" way. Yup, the kacang tumbuk in the pic above in individually wrapped in a glassine-kinda paper. Anyway .... I found this at the shop just now: Can you see the Jawi writing? Yes?
  24. Thank you for explaining that. Now I can contribute some ideas ... what about a jade theme? Jades features prominently in Chinese right? Do that fondant thing that you do ... make the cake covering jade-like and maybe then have the small jade trees I often see in Chinese houses. Or the conch shell - that means good luck. What about goldfish or carps ... you paint so well Tepee, I bet it will be swell. Maybe a further elabration of the lotus cake you did. Fish 'in pond' (cake top) and lotus at sides. And even throw in the lucky frog. And a couple of bamboo tree. Oh Tepee .... I found this ... lots of Chinese symbols there. Hope my ramblings help some. Okay ... just got hit by another bloomin' idea - make a 3 tier Pagoda. Won't that be cool and unique?
  25. Maybe I don't 'get it' (but you know I'm curious like the cat ) but why can't you just make a regular man-cake? And write a Happy 80th Birthday on it? Do the Chinese have 'special' requirements as to what is deemed a birthday cake?
×
×
  • Create New...