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BANGUNAN PGB 1st FLOOR,
PLAZA ANGSANA JITRA,
06000 JITRA KEDAH
04-9103333
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Wednesday 31 October 2012
DELICIOUS MALAYSIAN AUTHENTIC CUISINES OFFERED
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| Special Nasi Lemak *rice cooked in coconut milk *served with cucumber, anchovies, fried egg and papadom |
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| Hainanese Chicken Rice *classic dish of delicately poached chicken infused with ginger, with rice cooked in chicken stock *served with cucumber, chilli gravy and soy sauce. |
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| Laksa Penang *rice noodles with fish gravy *served with slices of salad, cucumber, onion, chillies and boiled eggs |
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| Mamak fried Noodles *fried with chilli paste, potato slices, taufu cubes, bean sprouts and soy sauce |
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| Tandoori Chicken *marinated in yougurt, lemon juice and plenty of spices then grilled or broiled *served with Nan Bread or Briyani Rice |
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| Cendol, Egg Custard Pumpkins and Mango Pudding |
Tuesday 30 October 2012
Less than half hour
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Cook
Less than half hourIngredients
- 1 cup dhall flour
- 1/2 cup plain flour
- 1 tbsp chilli powder
- 2 stalk curry leaves
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1 tbsp sesame
- 1 tbsp butter
- 1 1/2cup water
Method
- Mix everything except water.
Pour enough water while kneading. Knead till you get a soft dough.
Heat oil till medium hot.
Use muruku mould for the dough and press over hot oil. Fry till golden brown.
Note: If you don't have a murukku mould, you can roll the dough using a rolling pin. Roll a thin layer. Then cut thick slices. Reduce chilli powder if you don't want it to be too spicy.
Hainanese Chicken Rice Recipe
While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.
Ingredients:
1 whole chicken (3.5 lbs, 1.8kg), preferably organickosher salt4'' section of fresh ginger, in 1/4'' slices2 stalks green onions, cut into 1" sections (both the green and white parts)1 teaspoon sesame oilFOR THE RICE2 tablespoon chicken fat or 2 tbsp vegetable oil3 cloves garlic, finely minced1'' section of ginger, finely minced2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer2 cups reserved chicken poaching broth1/2 teaspoon sesame oil1 teaspoon kosher saltFOR THE CHILI SAUCE1 tablespoon lime juice2 tablespoon reserved chicken poaching broth2 teaspoon sugar4 tablespoon sriracha chili sauce4 cloves garlic1'' gingera generous pinch of salt, to tasteFOR THE TABLE1/4 cup dark soy sauceFew sprigs cilantro1 cucumber, thinly sliced or cut into bite-sized chunks
Directions:
1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.
2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.
3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.
To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")
4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.
5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.
6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.
Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions
2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.
3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.
To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")
4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.
5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.
6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.
Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions
Ingredients
- Nasi Lemak
- 3 cups long grain rice
- 1 1/2 cups coconut milk
- 2 tsp cooking oil (to prevent the rice from sticking together)
- 1 1/2 water
- 1in ginger, sliced thinly
- 1 red onion, sliced thinly
- 1 pc/knot pandan leaf
- 1 stick lemongrass, smashed
- 1 tsp fenugreek
- Salt to taste
- 5 boiled eggs (cut into half)
- 1 cucumber, sliced round
- 150g medium-sized ikan bilis, deep-fried till golden brown and crunchy
- 150g peanuts (roasted)
- 10 salted fish (ikan sepat masin)
- banana leaf
- 100g dried chillies, soaked in water, boiled and blended
- 60g shallots, blended
- 30g garlic, blended
- 30g dried shrimp paste (belachan), baked or roasted about 15 minutes
- 50ml tamarind juice (mixed with water)
- 100g medium-sized ikan bilis, peeled
- 100g red onions, sliced
- Salt and sugar to taste
Method
- Nasi Lemak
Wash rice in cold water and drain. Soak in coconut milk for 10 minutes.
Pour 2 tsp of oil in the rice cooker, add the rice and let the oil coat the rice.
Now add water.
Add sliced ginger and red onions. Then add pandan leaf and lemongrass.
Cook rice in rice cooker until soft for about 30 minutes.
Sambal Tumis
Take out all seeds from the dried chillies so that the sambal will not be too hot.
Then boil and blend the chillies.
Then add chillies, shallots, garlic and belacan in some water (just enough to cover the ingredients) into the blender and grind till fine.
Put some oil into a stock pot, add the chilli mixture and stir well till it changes colour.
Add tamarind juice. Cook until the chilli mixture turns a little dark red. Do not overcook as the mixture will turn darker and darker. Then add ikan bilis and red onions.
Lastly, add salt and sugar to taste.
By Chef Rossham Rusli
WE OFFER SUPERB, SOPHISTICATED MALAYSIAN AUTHENTIC CUISINES
We serve excellent Malay dishes as well as favourite dishes of the Chinese and Indian communities.
Grab this opportunity!
Special Discount available on 22 Nov 2012 from 11.00 a.m to 9.00 p.m
Free meal for 10 early birds.
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