Malaysian Cuisine

[andycgl]

Satay Daging (Beef Satay)

Preparation: 1 hour
Grilling: 45 minutes
Makes: 85 - 90 sticks


1 kg(2 1/5 Ib) beef


Ground Ingredients:


Ground Finely
4 stalks lemon grass, sliced
4 cm (1 1/2 inch) turmeric root
1 teaspoon fennel
3/4 teaspoon cummin


6 heaped teaspoons sugar
1 1/2 tablespoons light soy sauce
3 teaspoons salt
1/2 teaspoon monosodium glutamate
2 tablespoons oil
85-90 satay stick or skewers, soaked in water
1 stalk lemon grass, crushed at the thicker end for basting


Combined
1 coconut, grated (for 'pati santan')
4 tablespoons oil


Instruction:


Ask the butcher for a tender cut for Satay. Slice meat into 2 x 4cm(3/4 x 1 1/2 in) pieces, about 6mm (1/4 in) thick.


Marinate meat with ground ingredients, sugar, light soy sauce, salt, monosodium glutamate and oil for at least 2 hours.


Thread meat onto 7 1/2cm (3 in) of the satay sticks. Using the crushed lemon grass as a brush, brush meat with combined 'pati santan' and oil.


Grill over glowing coal on both sides, basting with 'pati santan' and oil mixture several times until meat is well done.


Serve hot with Satay Peanut Sauce, Ketupat or nasi himpit (compressed rice cakes) and cucumber and onion wedges.

 

[andycgl]

Satay Peanut Sauce

Preparation: 30 minutes
Cooking: 20 minutes

5 tablespoons oil

Ground ingredients:

Ground finely
15 dried chillies, seeded
2 cloves garlic
12 shallots
1 stalk lemon grass, sliced
1 tablespoons coriander
1 teaspoon fennel
3/4 teaspoon cummin
5 candlenuts
1 1/4cm (1/2 in) square dried shrimp paste

180g (6 oz) roasted peanut, ground coarsely
1 coconut, grated (for 1 1/2 cups thick coconut milk)

Mixed and strained
2 tablespoons tamarind paste
1/2 cup water
2 teaspoons sugar
1 1/2 tablespoons salt

Instruction:

Heat 5 tablespoons oil in a wok/'kuali' and fry ground ingredients until fragrant and oil separates. Put in ground peanuts and thick coconut milk. Bring to a slow boil, then add tamarind juice, sugar and salt. Simmer for 5 minutes.

 

[andycgl]

Nasi Daging (Meat Rice)

Ingredients:

5 cups rice (any rice is alright if you don't have Basmati rice. Note also 5 cups=1Kg)
5 cups meat stock
1 Kg meat (boiled,cut into preferred pieces and set aside 5 cups of the stock for the rice)
1 cup evaporated milk (can use fresh milk if evaporated milk is not available)
2 tbs yogurt
5 tbs ghee or butter
1/2 cup oil
1 big onion (slice thinly, use 10 shallots if you don't like big onion)
6 cloves of garlic (slice thinly)
1 in ginger (slice thinly)

Spices:
2 pcs cinnamon (kayu manis)
1 tsp cloves and 1 star anise (tied in a pouch)(cengkih & bunga lawang)

Grind:
1 tsp cumin (jintan putih)
1 tsp fennel (jintan manis)
1 tsp cardammom (buah pelaga)
1 tsp nutmeg (buah pala)
1 tbs corriander seeds (biji ketumbar)


some curry leaves,coriander leaf,spring onions and pandan leaf (screw pine)
3 pcs fresh green chillies (halved,remove seeds if you prefer)
6 pcs candlenut (grind) (buah keras)
1 tbs salt (to taste)
2 tbs sugar
some fried onions for garnishing.

Method:

1) Heat oil and ghee. Fry onions until brown.Add the garlic and ginger and cinnamon and curry leaf.
2) When the garlic and ginger are brown add in the spices.
3) Stir for one minute until aromatic and add in the stock, evaporated milk,yogurt,candlenut,salt,sugar,spice pouch,green chillies,the corriander leaf and spring onion and the meat. Stir and let it boil for a bit.
4) Add in the pandan leaf and rice. Let it boil until 3/4 cooked and closed the pot with aluminium foil.Cover and place something heavy on top to prevent the steam from escaping.Lower the fire to very low and cook for 20-25 minutes.
5) Open the lid and stir the rice well before serving. Garnish with fried onion or any other preferred garnishing.

Enjoy your Nasi Daging.....