Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
Soto Ayam is a chicken soup popular in Malaysia and Indonesia. Easy, authentic and the best soto ayam recipe. Serve with rice noodles or rice cakes!
Authentic recipe for Chicken Kapitan or Ayam Kapitan, a legendary Nyonya curry from Singapore and Malaysia - rich, thick and aromatic.
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Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
When it comes to making this well known Malaysian/Indonesian dish, I do have very strict rules on the vegetables I use - cabbage, long beans (or green beans), carrot and eggplants, no more and no less! This is another of my nanny Fatimah's recipes that I grew up eating so I wouldn't change anything. This is not a vegetarian dish as both shrimp paste and dried shrimps are used - for a vegetarian version simply omit both ingredients but increase the amount of lemongrass and shallots. Together with the sambal telur , we had a very satisfying "meatless meal"! P.S Lontong (pressed rice cubes) can be added to turn this into a "one dish meal". serves 6 to 8 as part of a Malaysian meal for the curry paste; 10 dried chillies, soaked in hot water til soften, seeds removed 3 red chillies, chopped 6 candle nuts (macadamia nuts and brazil nuts are good substitute) 4 garlic cloves 6 shallots (150 g), chopped 1.5 tbs of turmeric powder 1 cm piece of shrimp paste, toasted 30 g of dried shrimp, soaked in hot water and chopped a 5 cm knob of ginger a 5 cm knob of galangal or 1.5 tbs of galangal powder 2 lemongrass (white parts only), chopped you'll need this; 350 g of long beans or green beans, cut into 5 cm length 1 large carrot, peeled and cut into 5 cm strips 1/2 cabbage, cut into pieces 1 eggplants or 3 oriental eggplants, cut into chunks 10 fried tofu puffs, halved 1 x 400 ml coconut milk 1 cup of stock 3 kaffir lime leaves Prepare the vegetables and tofu puffs. Prepare the curry paste, blend everything to a fine paste. Saute curry paste til oil separates. Add coconut milk, stock and kaffir lime leaves and bring it to a boil. Add in the vegetables gradually and cook til tender. Check for seasonings. Serve as part of a Malaysian meal. You'll need plenty of steamed rice with this.
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Chicken Rendang - amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Deeply flavorful. The best rendang recipe ever!
Sambal Eggplant - Aubergine or Brinjal with Malaysian sambal. This eggplant recipe is spicy and so delicious. Serve with steamed rice for a complete meal.
Beef rendang is a spicy, rich, and creamy Indonesian/Malaysian beef stew made with beef, spices, and coconut milk. This is the best and most authentic beef rendang recipe you will find online!
Spicy Grilled Fish - grilled fish wrapped with banana leaves with spice marinade and seasoning. The fish is so tender, moist, with intense aroma and flavors.
Grab our Ayam Limau Purut recipe here, a fragrant dry chicken curry cooked in spices, a little coconut milk and kaffir lime leaves.
Laksa is a slightly spicy coconut noodle soup that's sure to please.
Finally, hubby has discharged from hospital on last Sunday afternoon. He's able to celebrate Father's Day at home with all of us. ...
You can easily found curry laksa almost every single corner of Malaysia, from the North to the South. However, still different places give...
It’s Pandan season again! Are you ready for some exciting new recipes to try? I know you do! Anyways, before we go straight in to the 7 recipes I have promised you, let’s talk a little about this amazing plant called Pandan. The Vanilla of the East Pandan has always been part of traditional Asian…
Singaporean recipes are a fusion of various cultural influences that have come together over the course of the island nation's history. The country's food
One of the most pleasurable aspects of Asian food, for me, is the dizzying array of condiments and side dishes that often take up as much space on the dinner table, as the main dishes themselves. Like skilful use of punctuation, these little culinary accents, usually saturated with colour, flavour and texture, add just the right punch, in exactly the right places, to a meal and make it that much more memorable. From amongst the wide range you will find in the south east Asian region, one of my favourites is serundeng, a side dish of spicy sweet and intensely aromatic fresh coconut shreds, that is unfortunately not prepared or seen as commonly these days, except around Hari Raya (Eid). Once upon a time, no self respecting lontong seller would serve his lontong without a generous sprinkle of serundeng atop the rich and flavourful melange of rice cakes and tender vegetables stewed in spiced coconut milk. Its rich golden hue, speckled with flecks of green and red, make it as beautiful as it is delicious. I'm not certain if serundeng originates from Malaysia or Indonesia, though most believe it should be credited to Indonesia. You will find it in both countries though, as well as here in Singapore, in each case, with slight variations. When you ask for serundeng in Singapore, you will get spiced grated coconut with either dried krill or belacan added for flavour. Some local cooks will also add minced beef, chicken or fish, though the main component remains grated coconut. A more lux version, called Serundeng Daging is made from beef, cooked long and slow, then pounded and shredded finely. The beefy shreds will then be cooked yet again with spices and coconut milk until quite dessicated and deeply infused with the spices. In Malaysia, serundeng refers to the shredded beef version while serundeng kelapa denotes the grated coconut version. Indonesians on the other hand say serundeng when they mean spiced grated coconut (as do we) but call the beef version abon sapi. Interestingly, the Indonesians also include peanuts in the coconut version. All are delicious and well worth exploring, if you enjoy south east Asian food. It takes some time and effort to make good serundeng but when you sniff in it's gorgeous aroma, even before you taste this ambrosial treat, any fatigue will melt away. It's also wondrously versatile and can make the simplest meal of just white rice and fried eggs or fish, unforgettable. I call it fairy dust, because everything it touches becomes culinary gold, and I will not eat lontong without it! It adds sparkle to nasi lemak, rendang, paru goreng (spicy fried beef lung) bergedel (potato croquettes) complements acar and sambal belacan, and is a heaven appointed match with glutinous rice. In Indonesia, it's also a common garnish for dishes like mee soto in addition to being a favourite topping for rice. As it goes with so many dishes, it's really worthwhile making a large batch. In fact the amount I made for this post, lasted barely 4 days in my house. My boys pour it on EVERYTHING, and love it beaten into eggs for a serundeng omelette. It will easily keep for 2 weeks, in a dry, securely lidded container in the fridge. Always take portions with a clean dry spoon and avoid touching directly with fingers as coconut once contaminated, spoils very easily. The longer you fry the serundeng, the drier it will be and the longer it will last. To dry it out, stir continuously over gentle heat until toasty and crumbly. If there is one 'secret' to good serundeng, it's to use fresh, skinned, unsqueezed grated coconut, still saturated with all it's natural juices and milk. Dessicated coconut, while easier to handle and much faster to cook, will produce a clearly inferior version, if you have tried one made with fresh coconut. To make it more manageable and extend it's shelf life a little, the coconut is lightly pre-roasted to dry off some of the moisture so it will be less clumpy and easier to mix with the fried spices. In my next post, I will show you my favourite use for serundeng, and the one dish that is guaranteed to derail any diet I try to stay on, even more so than cheesecake or anything covered in chocolate. So, I make it very infrequently as a very special treat, when I have been very, very good, or when I want to show off Singapore's culinary treasures ;) serundeng (spiced grated coconut) prep 35 mins cook 25 mins serves 15 Spice Paste 8 fresh red chillies 3 onions, peeled and cut 8 cloves garlic, peeled and cut 4 cm length fresh turmeric, peeled and cut 3 thick slices peeled galangal, thinly sliced 2 stalks lemongrass, discard coarse outer leaves and thinly slice soft, pale inner core 1 tbsp ground coriander 1 tsp ground cumin 6 tbsp dried krill, rinsed, squeezed as dry as possible 6 kaffir (makrut) lime leaves 2 slices tamarind (actually dried garcinia slices, not tamarind pod pulp) 600g (6 cups) fresh grated, skinless coconut, lightly dry roasted until light gold 1 tbsp soft brown sugar 1 tbsp red sugar 1/2 - 1 tsp salt 2 small turmeric leaves, ribs discarded, leaves finely shredded Combine all spice paste ingredients and process or pound to a smooth paste. Heat 5 tbsp oil in a pan or wok and when moderately hot, add the krill, lime leaves and tamarind. Fry for 3 minutes or until krill is golden and beginning to crisp. Add the spice paste and fry, stirring constantly, until oil seeps out and the mixture is fragrant. Add the coconut, brown and red sugar and salt. Stir continuously over moderate to low heat until coconut is evenly coloured, light and fluffy. Don't stop stirring for longer than half a minute as coconut is oily and burns very easily. Do not cook for too long or the coconut will be too dry and grainy. If preparing as a topping for savoury snacks, leave the coconut a little moist so it will adhere and not crumble off easily. When coconut is almost done, add the shredded turmeric leaves and stir through for about 2 minutes. Turn off heat and keep stirring until bottom of pan is no longer hot to prevent the coconut at the bottom from over browning. When cold, store in a clean, dry, air tight container and keep refrigerated until consumed. click here for printable recipe
Malaysian Lamb Rendang.
Belacan sauce is a Malaysian-style sambal with dried shrimp, fresh and dried chili and belacan, a fermented shrimp paste. With strong notes of garlic and shallots, this Malaysian-Chinese sauce may join the ranks of your must-have condiments!
Malaysian Style Mango Salad is a delicious salad that takes under 10 minutes to come together. Munch on this healthy salad while mangoes are in season. Here is how to make it.
A Malaysian classic dish, Chicken Rendang. Tender chicken in aromatic herbs and creamy coconut milk, all goodness in one pot.
A popular dish on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun. Make it at home with our restaurant-style recipe!
There are many variations of Chicken Curry; Indian, Malay, Nyonya, Hainanese, Chinese bla bla bla. This curry that I’m gonna write about today is something you will find in Singapore and Mala…
Try this turmeric chicken recipe (Ayam Goreng Kunyit). Easy and full of rich, aromatic goodness. A burst of Malaysian flavors in every bite.
Malaysian Satay Sauce Ingredients: for spice paste: 1/3 cup oil 4 lemon grass– use only the whitish part 6 cloves garlic 3 shallots 1 inch galangal 2 tbsp coriander seeds 1 tbsp cumin seeds 1…
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
These traditional Indonesian desserts are simple, fresh, and a cinch to make! From sweet rice cakes to pineapple cookies, these Indonesian treats are sure to be a hit.
Today, I’m paying tribute to all BNF Indonesian fans who have been with me since Day 1 by making this crispy, tasty and utterly popular side dish – “Indonesian Perkdel”. These humble potato patties are also known as “Bergedil” in Java, Malaysia and Singapore. However, do you know they are actually influenced by the Dutch, who has their version of potato patties called “Frikadeller”?...
A popular dish on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun. Make it at home with our restaurant-style recipe!
