Asam Pedas - Nogori style

 update:

made this twice and both times it was just meh.

I tried adjustimg. i think too many bawang. so maybe just 1 bawang besar and no need  bawang kecil.

also need to add serbuk  kunyit

and bawang putih seulas dua, some recipe adda belacan but I would skip dulu.

Then maybe a bit more cili kering cos it was a bit too bland.

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cooking the asam pedas

As you would like have seen in HERE and HERE. One of the dish tha t I actually really like is Asam Pedas Daging.

Last few years, I thought it was also very difficult to find. Still is. If you go to standard kedai nasi campur, chances are you would not find it on the array of offering.

Thankfully though these days there are more and more of those ' specialised' menu restaurants that has made its foray. 

After the failed tries, I try again with a receipe given by my friend, its actually her late dad's asam pedas paste. It was good, it was successful. The only bummer side to that is I dont cook often enough and paste needs to be made in large batch.

So the other day we made a cooking date - me and my cousin. It was successful and using the same recipe, i was able to cook a decent asam pedas on my own too.

So here goes

1 kg meat

bawang kecil (20)

Bawang besar (2)

halia

galanghal

Serai x 3 (ketuk2)

daun limau purut

cili kering

asam jawa

potato

salt

minyak

Black pepper

Blend A:

20 bawang kecil

2 bawang besar

2 inch halia

1 inch galanghal

Blend B:

cili kering x 20 (pedas) - not so hancur

Alternatively can use cili boh?

Method:

Panaskan minyak dalam 3 sudu besar (minyak nak banyak)

tumis Blend A (bwang2) with slow fire

Dah caramelised bawang then add cili blend, cook with slow fire

put in asam jawa satu sudu besar (add half first)

black pepper sikit

Serai

after dah naik minyak, put in the daging, and then air

then potato

and then daun limau purut

Daging Masala (Beef Masala)

To be honest I didnt know what the daging masala is supposed to taste like. I bought serbuk masala at a whim and since I had it at home i just google up for recipe to try it out.

Google came up with a few hit and the first few links had the same recipe but different sites. I have no idea which one is the original recipe owner so I'm just gonna credit one of it (the first link).

Okay below is my modifications of the original recipe, cause I didnt have some of the ingredients.

Ingredients

400 gram daging tanpa tulang

Cooking oil

1 batang kulit kayu manis+2 kuntum bunga lawang

1/4 biji bawang besar - i use whole onion, because I found more onions gave better flavor)

2 ulas bawang putih
2 inci halia
1 sudu kecil jintan manis - skipped this cause didnt hv any

6 tangkai cili kering

2 sudu kecil rempah garam masala
1 sudu besar serbuk rempah kari
2 sudu besar serbuk rempah korma

1 cawan santan  pekat
2 biji kentang
1 cawan air
2 sudu besar kicap manis
1 sudu besar kicap pekat - i use light soy

Recipe taken from http://www.jintanmanis.com/daging/380-dagingrempahgarammasala

Step 1

Blend onions, garlic, cili kering, ginger

Step 2

Tumis kayu manis and bunga lawang, together with blended items

Step 3

Meanwhile make a paste from the masala, curry and kurma powder. Add to the tumisan

Step 4

Once mixed well, add in the meat. I added a bit of water to simmer a bit because my meat wasnt the best cut

Step 5

Once it dried up, add in the coconut oil, water, potato, and kicap. Once it has boiled over twice, or when the meat and potato is ready, add salt to taste. 

I quite like it, and this recipe is definitely a keeper. Would not mind making it again. And maybe next time I will try it with crab - i think it will be super.

Begedil Part II

verdict: Still tak jadi !!! Huhuhu.. And my problem now is who is going to help me eat??!!

After consulting auntie ayie this time i tried frying the potato instead of boiling. It holds together better but still crumbling. Especially when i fry it...
So anyone.. Anyone at all.. Help???? Any tips???

Begedil - FAILED!!

I tried to make begedil with the mince meat made earlier.

Result: FAILED!!!


I couldnt get the texture that I wanted, somehow the potato was too soft and it didnt hold very well.

The way I made it:
3 x potato
mince meat (didnt measure- a handful maybe?)
daun sup (chopped thinly)
mix all three above, and made patty with flour, beaten eggs and then mix with flour again.

I forgot:
- to put white pepper
- to salt the potato (I put salt on the water I used to boil, and on the flour only)


Anyway, it wasnt disastrous - still edible, but didnt look appetizing and was a bit too gooey to my taste.

Based on further research on recipe, I found that:
Tips #1: I need to turn the begedil around often when frying (thats why mine blacken so quickly i think)

Tips #2: I boiled my potato, some recipe fry the potato instead

So I will try again, armed with more petua2.. hopefully it will menjadi..

btw, photos takde, sebab lupa nak ambik..

Daging Salai and belimbing Masak Lemak

As org nogori... of course I should know how to make Masak lemak cili padi. Masak Lemak is actually one of the easier dish to cook (provided you already have the pounded cilipadi). Masak Lemak is also one of the most versatile dish, you can cook it with chicken, meat, seafood or with vegetables, in short, everything goes.. ;)

Anyway, one of my most favorite variation of masak kuning is Daging Salai with Belimbing buluh. And today I am going to blog out a brief guide on how to make it.

Let's start with the shopping list.

1. Meat. I usually ask for the BatangPinang (Striploin). Its about RM23 per kg and for this purpose let's cook for 500g. BTW, traditionally, in kampung ways sometimes they use buffalo (kerbau) meat rather than cow's meat. Apparently the kerbau meat is sweeter in taste. I dont really know the difference and to me cow's meat is good enough..

2. Belimbing Buluh. I dont know if there is an english name to it, anyway, for those who dont know what it is, this is how it looks like. This particular ingredient is not easy to buy as it is seldomly sold in the market. I usually get it from the tree itself . Choose the ripe and big ones. To cook for 500g of meat maybe you'd need around 2 handful.

3. Santan (coconut milk). Amount: 1 biji

4. Cili padi. The amount? depending on your taste bud. I would say for the half kg meat you'd want to pound about a handful cilipadi. This one, I dont know how to explain how much cos I just estimated it, and add and reduce as necessary.

5. Serai (lemon grass). About 4 stalks , pounded

6. Kunyit (tumeric). You can use dry tumeric though fresh tumeric is recommended (if using fresh tumeric pls pound it as well).

Wokeh, now all the required items are sorted out. Let's start the cooking.

Preparing the meat (daging salai)
-Wash it first of course.
-You need to smoke the meat, and to do this, you need to cut the meat in fillet like about 4cm in thickness. Then mix it well with a bit of tumeric and salt (like you would when frying fish).
-Next, you grill / smoke it. I usually just use the stove top kind (see photo) since I dont have a bbq pit or a place to start an open fire. It would have tasted and smelled better though if we use good old smoke fire.



- anyway, cook the meat evenly, becareful and keep the fire low in the beginning to ensure that the meat is properly cooked.
-Okay. Once that's done. What we need to do now is sliced the meat thinly (see below).

Preparing the belimbing
- Cut the belimbing in two or fours, like the photo below. The objective is basically so that you dont take the seed.
- Why...? i dont know. My uwan just asked me to cut it that way.

Preparing the Cilipadi
- Pound the cili padi. See picture

alrighty, now that we have done all the prelimenary work, lets start cooking

1. Put in the sliced meat, pounded cili, pounded lemongrass, salt and tumeric. Cook in slow fire
2. Mix it well, and usually at this will produce slight water. This is when you taste it and see if its pedas enough or not.
3. When the water dried, put in the santan cair
4. Once it has boiled over twice, then put in the belimbing and the santan pekat
5. When it boils again, voila... it is cooked!

INTRODUCING... RENDANG TOK... edisi Uwan

INTRODUCING... RENDANG TOK... edisi Uwan

Ingredient

1. Daging 1 kilo [Potong sebesar 4cm x 4cm]

2. Santan 2 biji

3. Garam Secukup rasa (preferably garam kasar)

4. Gula 1 sudu kecil

5. Kunyit 2 sudu kecil

6. Daun kunyit 3 helai [Buang batangnya, dan ikat daun]

7. Bawang merah kecil 15 biji [hiris]

8. Halia sebesar ibu jari [hiris]

9. Lengkuas sebesar 2x ibu jari [hiris]

10. Bawang putih 5 biji [hiris]

11. Serai 4 batang [hiris halus]

12. Cili padi 15 biji [potong kecil2]

13. Cili Kering 15 tangkai [potong2 dan rendam]

Cara memasak

1. Blend Halia (item 8), lengkuas (item 9), bawang putih (item 10), serai (item 11), cili padi (item 12) dan cili kering (item 13) dengan sedikit air

2. Masukkan Daging dan bahan yg diblend ke dalam kuali dengan api sederhana

3. Masukkan garam

4. Biarkan hingga almost kering

5. Bila almost kering, masukkan santan. Kuatkan api

6. Bila menggelegak, masukkan bawang merah yang dihiris (item 7) dan daun kunyit yang telah diikat (item 6)

7. Masukkan gula

8. Kacau hingga kering