Archive for the ‘Sear’ Category

* Murtabak

Posted on August 1st, 2015 by Linda. Filed under Braise, Cooking Method, Malaysian, Sear, Street Foods.


DSC_3910

 

This is a 3 in 1 recipe!  The bread is essentially roti!  Roti pratha or roti canai. and the la,b curry is yummy in itself, and put it all together you get murtabak – an Indian Muslim / Mamak street food.

 

1 cup water
1 Tablespoon oil
2 Tablespoons sweetened condensed milk
2 ½ – 3 cups AP flour
1 Tablespoon kosher salt
Oil

2 Tablespoons ghee
1/2 onion, diced small
2 clove garlic, minced
1-inch ginger, minced
3 Tablespoons Madras curry powder
1 lb ground lamb
2 Tablespoons water
1 teaspoon kosher salt

1/2 cup cilantro, chopped
1/2 cup green onions, chopped
3 eggs, beatened with some salt
2 Tablespoons ghee

Preparing the dough
In a bowl, add flour and salt. Make a well in the middle and add water, oil and milk. Stir to incorporate. Knead dough for about 8-10 minutes until smooth. Split into 4 balls, and generously coat with oil, and place in a bowl. Top with more oil to cover. Let rest, at least one hour, longer up to overnight if possible.  The longer it rest the easier it is to spread the dough thin.

Preparing the filling
Heat the ghee in a saute pan over medium heat.   Add onion and sweat till translucent. Add ginger and garlic, and cook for until fragrant. Add curry powder. Saute till fragrant. Stir in lamb. Stir in water and salt. Saute until lamb is cooked through. Remove from heat and place in a bowl. Cool slightly, then mix in beaten egg and cilantro and green onions.

Making the Murtabak
Take a piece of dough and flatten into a disc. Place on a well-oiled surface. Either stretch by flinging the dough (left hand on the bottom, and right hand on top) or gently stretching it out to as thin as you can get it. Heat a flat griddle or a non-stick pan, and oil well with ghee. When hot, transfer the rolled out dough to the griddle and immediately top with a quarter of the lamb mixture. Fold in the four sides to make a square package. Cook under medium heat about 4 mins per side.

Serves 8

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* Pulut Panggang

Posted on August 1st, 2015 by Linda. Filed under Coconut Milk, Cuisine, Glutinuous Rice, Grill, Malaysian, Sear, Shrimp, Steam, Street Foods.


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Way back when I was 15, I sat for my “domestic science” final exam (and that was the extend of my formal culinary education).  I chose to make this snack of sweet rice rolls with a spicy shrimp filling.  It encompassed, steaming, sauteing, grilling – 3 in 1 – what’s more a guarantee to wow the examiner.  And I got an “A”.  I practised like 30 times on my family, and needless to say I have not made this since that exam 3+ decades ago.  This is the exact recipe, translated from Malay and below is a copy of my recipe book – oh what beautiful cursive handwriting I had then!

2 cups sweet glutinous rice
2 pieces pandan, tied into knots each
2 cups coconut milk, reserve 2 Tablespoons
1 teaspoon kosher salt

4 oz shrimp, peeled, cleaned, cut into ½ inch dice
1 slice ginger, finely minced
½ inch turmeric, finely minced
1 stalk lemongrass, finely sliced
2 shallots, finely minced
1 Fresno chili, finely minced
½ teaspoon red pepper flakes
½ teaspoon fennel, toasted, ground
2 Tablespoons water
½ cup shredded coconut, reconstituted with a little water
½ teaspoon kosher salt
8 Banana leaves 4X 6”, blanched in hot water

Preparing the rice.
Wash the rice. Place rice into two separate bowls and add water till it covers the rice by 1 inch.  Let rice soak at least 6 hours to overnight.

Cooking the rice.
Drain rice. Place the rice evenly on a cheesecloth.   Place in a steamer rack. Add a knot of pandan to each of the rice. Steam for about 10 minutes. In the meantime, stir in salt to the coconut milk. Add milk to the rice, enough to barely cover, and stir to mix. Continue steaming for another 15 minutes. Test for doneness i.e., the rice is tender and cooked through.

Cooking the shrimp filling
Heat oil in a skillet, add finely minced gingers, lemongrass and cook until fragrant. Add shrimp and shallots, fresno chili, red pepper flakes and fennel, and water and cook another minute until fragrant. Add coconut and salt to taste.   Cook until mixture is dry.

Wrapping the parcel
Blanch banana leave to soften. Brush with coconut milk. Place two heaping tablepoons of cooked rice in the center, followed by a scant tablespoon of filling. Spread to form a log. Roll up the cylinder and seal the ends with toothpick. Place on grill until browned and fragrant.

Serves 8

resipi1

 

resipi2

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* Pork Neck Char Siu

Posted on September 6th, 2014 by Linda. Filed under Braise, Cooking Method, Course, Entree, Malaysian, Pork, Sear.


Pork neck char siu

 

I saw a piece of pork neck at the store the other day and was just intrigued with the grains of its fiber and the marbled streaks of fatty tissue.  I took it home, marinated it with my mom’s char siu recipe, and slowly cooked it in a wok.  It was exquisite.

Chef’s tip: Use low heat on the wok and cook until it caramelized.

Pork
Equal amounts of dark caramel soy sauce, sugar and soy sauce.
A dash of chinese rice wine.

Make a marinade with dark soy, sugar and soy sauce.  Coat meat but not drenching it. Marinate overnight.

Heat a wok on medium low, place meat with marinade in work and cook under low heat till the sauce reduces and starts to caramelized.

 

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