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Posts posted by kwankapang

  1. Beef Rendang


    Beef rendang 3.png


    Rendang took the top position on the list of 50 most delicious foods in the world, according to the survey by CNN based on 35,000 votes in 2011.

    Here is the authentic beef rendang recipe from the birthplace of rendang- Minang, Indonesia.  This is my recipe and  would like to know what you think:


    Beef Rendang Recipe (Rendang Minang)

    Recipe type: Main
    Cuisine: Indonesian
    Prep time:  20 mins
    Cook time:  4 hours
    Total time:  4 hours 20 mins
    Serves: 4
    1 kg of beef Beef
    600ml of coconut milk
    100ml of vegetable oil

    (A)Seasoning (blend):
    4 candlenuts
    12 cloves of garlic
    300 g of red chili
    250g of onions
    50g of ginger
    50g of galangal
    50g of turmeric
    1½ tsp of coriander
    1 tbsp (15g) of salt
    1 tsp of sugar
    4 green cardamom
    11/2 tsp of cumin
    10 cloves

    (B)Seasonings and Spices:
    4 stalks of bashed lemongrass
    3 kaffir lime leaves
    1 keping assam keping
    2 turmeric leaves, tied up


    1. Dice the beef to 2 cm squares. Do not cut the meat too small so that when cooked the meat does not break into smaller pieces.

    2. Place the diced beef in a colander to drain the excess water. Let it dry and set aside.

    3. Blend all the ingredients in (A), set the blend aside.

    4. Remove the green part and the outer layer of the lemongrass. Use only the white portion of the lemongrass. and bash it so that it can easily release the flavor.

    5. Heat up the oil, saute the spice paste (A) on low heat until it becomes aromatic.

    6. Add the coconut milk and spices (B).

    7. Add the beef and cook on medium heat.

    8. Stir continuously over low heat until the oil is separated from the spice mixture.

    9. Cook on low heat for about 4 hours until the beef fully absorbs the flavor of the spices and the color turns to dark brown.

    10. Serve this delicious authentic Minang rendang with steamed rice. Enjoy.


    There are some additional details about the cooking method that you can view it at http://tasteasianfood.com/beef-rendang-recipe/


    KP Kwan



    • Like 1
  2. Malaysian Satay


    To those who crave for authentic Malaysian satay, this is the one from my restaurant.




    Meat (chicken / lamb / beef) 1kg

    Turmeric powder 4g

    Sugar 80g

    White pepper powder 6g

    Coriander powder 8g

    Fennel powder 10g

    Cumin powder 10g

    Vegetable oil 150g

    Sweet soy sauce 20g

    Salt 10g





    Lemongrass 70g

    Onion 110g

    Garlic 30g

    Galangal 110g

    Belacan (shrimp paste) 7g




    1. Cut the meat into 1cm cubes.

    2. Blend the lemongrass, onion, garlic, galangal, and belacan until it becomes a paste.

    3. Add the remaining ingredients and the blended paste.

    4. Marinate for at least 2 hours or overnight.

    5  Put the meat onto the bamboo skewers. (Soaking the bamboo skewers before using can help avoid burning of the skewer).

    6. Baste the satay with oil and grill until golden brown.



    You can find more about satay (and other Malaysian food) here: 



    • Like 1
  3. I love dry shrimps.  if you have not tried it before, I can assure you that the flavor is completely different from fresh shrimp. 


    Here is my Kam Heong Sauce recipe which dry shrimps are the major ingredient.  This is a Chinese sauce invented by the local Malaysian.  Taste especially well with stir-fried chicken and seafood.


    Recipe for Kam Heong Sauce (Dry shrimps = main ingredient)




    80ml oil

    50g dry shrimp

    8g garlic

    35g shallots

    6g curry leaves

    5g bird's eye chili


    10g curry powder

    20g oyster sauce

    10g light soy sauce

    6g sugar

    1/4 tsp dark soy sauce




    1. Soak the dry shrimp in warm water for at least half an hour. Wash thoroughly with water to remove any shrimp shells.

    2. Chopped the garlic, shallots and bird's eye chili. (Note: remove the chilli seeds before chopping if you prefer to be less hot.)

    3. Saute the dry shrimp, garlic, shallots, curry leaves and bird's eye chilli with the oil over a small flame until fragrant.

    4. Add curry powder, oyster sauce, light soy sauce, sugar and dark soy sauce to (3). Stir and mix over a small flame for half a minute.


    You can find the stir-fried chicken recipe by using this sauce here: 



    Cheers and hope you like this dry shrimp based recipe.


    The image is the Kam Heong Chicken (Spicy stir-fried chicken with dry shrimps)


    kam heong chicken.png

  4. Palm oil is my choice.  Reasons:

    1. I use it for deep-frying and it can be reused a few time before it turns bad.

    2. The smoking point of palm oil is high and is suitable for Chinese style stir-frying (need to apply intense heat at times).

    3. The taste is universal.  Peanut oil and olive oil have the distinctive flavor and therefore I try not to use them.  I can easily control the flavor of the dish I cook without the interference of the flavor of the oil.



    What is the favorite oil you use? Love to hear from you.

  5. I made burgers for customers and seriously it does not matter if you press the burger not.  Most people will eat the burger with the bun and other ingredients together.  But if you want to make the textbook perfect burger, you can well-formed the burger patties before putting it on the grill.  In this case, it does not require any pressing.  Serious Eats has a number of posts on this topic.  You may check it out.

  6. I operate a restaurant and prefer to have some chicken stock on hand at all times.  The chicken stock will be added to most dishes whenever water is supposed to be used.


    Since my chicken stock is used for so many different dishes, I do not add any salt and spices into it.  I am be able to control the flavor and saltiness easily for a variety of dishes.


    It may be a good way to do this if it is a multipurpose chicken stock. 

    • Like 3
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