Rose’s Kitchenette

Chicken Opor

Ingredients:

1 chicken, cut into 4 pieces

150ml thick coconut milk

150ml thin coconut milk

2 stalks serai, crushed

2 daun limau perut (lime leaves)

1 level tbsp ketumbar powder

1 level tsp jintan puteh powder

4 tbsp oil

Ingredients to be blended:

1/2 thumb size piece lengkuas

1/2 thumb size piece ginger

8 buah keras

2 cloves garlic

20 shallots

Method:

1.  Heat 4 tbsp oil in pan, add crushed serai and fry till fragrant.  Add blended ingredients, powdered ingredients and lime leaves and fry until fragrant and well cooked.

2.  Add in chicken pieces and thin coconut milk.  Simmer until chicken is tender.

3.  Add in thick coconut milk and season with salt and sugar to taste.  Let boil until gravy is quite thick.

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January 23rd, 2007 Posted by rose | Poultry | no comments

Babi Masak Assam

Ingredients:

1 kg lean pork belly with skin

4 stalks serai (lemon grass), crushed

2 tbsp taucheo, pound till fine

5 pieces daun limau perut (lime leaves)

Ingredients to be blended:

200g shallots

40g buah keras (candle nuts)

20g kunyit (tumeric), sliced

3 fresh red chillies

5 dried chillies, soaked till soft

Seasoning:

2 tbsp sugar

1-2 tsp salt or to taste

200g assam + 500ml water

4 tbsp oil

Method:

1.  Blanch pork, wash and cut into smaller pieces.  Add assam paste to water, knead well and strain out juice.

2.  Heat oil in saucepan, add 1 tsp salt followed by the crushed serai and fry for 2 minutes till fragrant.  Add in blended ingredients and stir fry all the time till the spice mixture is cooked and fragrant.

3.  Add pounded taucheo and stir fry for 2 minutes.  Add in the pork and stir fry for 10 minutes, adding more oil if the mixture seems dry.

4.  Add the tamarind juice and sugar and simmer for half an hour till gravy thickens and pork is tender.  Taste before adding additional salt and sugar.  Lastly add in the limau perut.

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January 23rd, 2007 Posted by rose | Meat | 2 comments

Chicken Rendang

Ingredients:

1 fat chicken, cut into pieces

500g potatoes, skinned & quartered

500ml coconut milk from 2 coconuts

Ingredients to be blended:

10 red chillies

20 shallots, sliced

1 big onion, sliced

a thumb size piece of lengkuas (20g)

a thumb size piece of ginger (10g)

1 piece belachan (2 x 2 cm)

1 tbsp ketumbar paste (coriander)

1 tbsp dry chilli paste

3 tbsp dry grounded coconut

3 whole lemon grass, crushed

Seasoning:

1 tbsp sugar

1/2 tbsp salt

2 tbsp assam + 150ml water

Method:

1.  Clean and cut chicken into pieces.

2.  Pare and cut potatoes into quarters, wash with salt water and drain.  Fry lightly in a little oil.

3.  Blend chillies with sliced onion, shallots, lengkuas, ginger and belachan.   Mix with chillie paste and ketumbar paste.

4.  Heat oil in wok till hot and fry blended ingredients till fragrant.  Add in crushed lemon grass, chicken pieces and coconut milk and fry till chicken is half cooked.  Add in the lightly fried potatoes.

5.  Cook until very dry then add in salt, sugar, ground coconut and assam juice.

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January 23rd, 2007 Posted by rose | Poultry | no comments