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

Of Ramadhan and bubuk lambuk

My stomach hasnt been very well these past few days, ever since I had that real bad food poisoning.

Because of that, I am still wary of eating macam-macam and somehow teringin nak makan bubur je. Tapi tak syokla makan bubur kosong, and in the fridge pun ada some meat. 

And I have always liked the masjid Kg baru bubur lambuk, so when i found this recipe here http://www.myresipi.com/top/detail/5478, and ingredients are also something that I can easily get from my grocery store, and walla.. Here u go..

I made some adjustments, and below is what i use instead of the original recipe

• 1 cawan beras
• 1 sudu besar minyak sapi - i skipped this
• 2 sudu besar minyak masak (I put in 3, since I skipped the minyak sapi)
• 1 kulit kayu manis, 1 bunga lawang, 2 bunga cengkih, 2 buah pelaga
• daging
• segenggam udang kering
• 2 helai daun pandan
• 1 sudu kecil halba
• 1 sudu kecil jintan manis
• 1 biji bawang besar 
• 3 biji bawang putih 
• 2 inci halia - i used ginger powder instead
• 1 sudu kecil serbuk lada hitam
• 2 cawan santan pekat (i used only 10ml)
• 6 biji bawang merah - buat bawang goreng
• daun sup dan daun bawang
• Air dan garam secukup nya
• Diced vege ( I just use the frozen mix vege)

Prep work:

- Dice the meat

- wash rice and put aside

- blend the ginger and get the juice (2 inch ginger and 2 cups water)

- sliced onion and garlic

- blend udang kering ( i didnt blend but i think would taste better if i did)

Method:

- Panaskan minyak

- Tumis bawang, garlic 

- Add kayu manis, cengkih, lawang, pelaga and halba

- Add the meat and a bit of water, add jintan manis, and udang kering

- when the meat looks well seasoned, add more water

- add rice

- put in daun pandan , pepper, garam

- add in the vege

- cook sampai beras jadi bubur-like

- once get the bubur texture, add the santan, let it boil few more minutes.

meanwhile tgh bubur nak masak, can prep the garnishing, buat bawang goreng and daun sup and bawang.

The verdict:

Hub says, its the best he ever tasted. Tak tahula cakap saja nak kasi encouragement or he was just being nice. In any case, he is not a fan... So cam takleh nak pakai sangat kot his feedback. Haha

My verdict pulak, its good - kena citarasa lah jugak. But then, sendiri masak of course la ikut citarasa sendiri kan kan kan...

Kurma daging

Update: Tested last saturday. Not so successful at first due to lack of onions. Recipe corrected.

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Below recipe is just my notes and has not been tried yet. Will refine once tested.

It is measured to make one kilo meat.

The ingredient of kurma paste (garam masala):
-kulit kayu manis x 1 •
-jintan putih x 2 tbsp
-jintan manis x 2 tbsp •
-kas kas x 2 tbsp (or more)
-cengkih x 4 pieces •
-buah keras
-halia x 1.5 inch
-small red onions x 7
-big onions x 3
-garlic x 3
-black pepper x 2 tbsp
-coriander/ketumbar 1/2 cup

Blend red onions first to liquidify the others. Add in all others and blend well. It should come up like a paste.

Other ingredients:
- Meat x 1 kg (cut in big chunks)
- Santan x half kelapa
- 2 spoons x yogurt
- bawang besar x 2 (cut in quarters)
- bunga lawang x 2
- daun pudina
- cili hijau (cut in halves)
- asam keping x 2


Directions:
1. Mix well meat with kurma paste and pinch of salt

2. Heat oil (lots) + 1 tsp butter

3. Tumis bunga lawang and the meat already mixed with kurma paste

4. Add in hot water, to help meat tender

5. Add in santan + bawang besar. Cook till meat is tender.

6. Towards finishing, add daun pudina + asam keping + green chillies

This recipe is the Penang version where the consistency is thick.


Recipe courtesy of Mama cheras n sis.