Showing posts with label Malaysian food. Show all posts
Showing posts with label Malaysian food. Show all posts

Friday 3 October 2008

KETUPAT - a Hari Raya must have!!


In the north (Alor Star) each time Hari Raya Puasa celebration comes around we will be looking forward to rendang and ketupat pulut with black-eye beans (or referred to ketupat daun palas, in Kelantan). It's triangular in shape.

For years, I never knew there were other types of ketupat. So, when we moved to JB (Johor Bahru) and was invited to my classmate's open house, I was surprised to see the square ketupat made from white rice encased in woven leaves instead. The triangular ketupat was no where to be seen.

The square ketupat has been an icon in Raya decorations & cards. Weaving the ketupat casing takes much practice. I have yet to master it. Then upon observing the ketupat casing, I made another discovery. The base of ketupats from Johor differ from the standard square ketupat. Its base is wider!

Pak Zawi, a Kelantan blogger has taken the trouble to blog about my favourite ketupat, ie. ketupat daun palas (ketupat pulut).

Here's the abridged version: (for details - http://mohdzawi.blogspot.com/2008/09/ketupat-daun-palas.html

"Pokok palas (licuala triphylla) grows in the wild in Kelantan. To those who don't use the leaves for making ketupat, the plant is a weed. It is only for such occasions as Raya that the demand for the leaves increases. Then you will see people selling them in the market.

The unopened shoot in the shape of a sword is the part required. Once it is opened the leaves become useless. "

TMO (the making of) - Daun palas ketupat




1. The first step is opening the leaves to make the casings. A casing is the leaf being folded into a triangular shell before it is filled with the steamed glutinous rice.


2. The end a single leaf is trimmed at the tip with a sharp knife so that the end will be straight and not serrated.




One hand is used to hold the tip of the leaf while the thumb of the other hand is used to flatten the many ribs on the leaf. The process is repeated until the whole leaf is comparatively flat. It is quite a task as the leaf tend to close up again just like a concertina. When it is able to hold the flat shape, the first fold can be made.

3. Followed by more foldings. Care must be taken not to flatten the casing as the folding may result in ugly creases. When the end of the leaf is near, the last fold will be a loop that will secure the leaf from opening up.

4. Making the last loop (above) is important before tightening up (below)




5. The picture below shows the correctly made casing (left) and the wrong last loop (right) which we call 'caping'.



It is ok if you dont get it right as it will hold just as well only that it is not right by the traditional way. Anyway this can be corrected later at the time of filling up.

For the Recipe : http://mohdzawi.blogspot.com/2008/09/ketupat-daun-palas.html

Sunday 31 August 2008

HAPPY MERDEKA... LOVE OUR COUNTRY, LOVE OUR FOOD

Malaysians LOVE food, ... no... LOVE to EAT! We'll travel miles & miles away from home just to saviour a popular dish recommended by fellow food-fan. The Chinese Hokkien's greeting of a friend or neighbour - "Chiak pah a-bo-eh? - Have you eaten until full, already?(finished your meal, had your lunch? ... to that effect lah!). "Ho chiak!", "Jalan-jalan - Cari Makan" & "Cooking with Chef Wan" are popular local TV productions. This does not include the numerous 'travel & eat' shows from Taiwan, Korea & all over China & Hong Kong.

We are Malaysians (although we call ourselves Hokkien, Cantonese, Hakka, Teochew, Kelantanese, Kedahans, Sabahans, Nyonya, Malays, Ceylonese, Indian, Chindian (Chinese+Indian mixed parentage), Mamak (Indian Muslim), Sikh, Hindus, Buddhists, vegetarians, 'Mat Salleh celup' (locals who try to act Caucasian/European), etc.. etc..

BUT we can still SIT DOWN and enjoy our OPEN HOUSE BUFFET!
Yeh! Malaysia BOLEH!

HAPPY 51th MERDEKA (INDEPENDENCE DAY) today :)

Sunday 24 August 2008

Penang Assam LAKSA

Laksa is basically a spicy, noodle dish with soup. It comes in many forms & variations, depending on the area it originates from or the ethnic background of the people. The soup is usually made with fish, with a few exceptions. Fish meat is mixed into the soup to make it thick.

In the north, the Penang Chinese have the famous sour, spicy & fishy Assam Laksa (recipe is given below - traditional & vegan) using white, soft, translucent rice noodles (lai fun).

The Thais have a similar type of noodle and sold fresh in small coils. When we were staying in Alor Setar (almost near the Thai border), my dad will buy back these noodles on his regular visits the the border towns. Mom & all of use will be waiting patiently with a pot of the fiery, aromatic soup!

Note: Quite some time ago, there was a scare when some people & children died after consuming the noodles. It was traced to the over-use of boric asid in the making of this noodle. There were also rumours of unscruplous vendors adding toilet paper & chicken feed were added for extra flavour & bulk & of course, make a high profit! This prompted one organic cafe/shop to advertise their Assam Laksa as made from REAL FISH!

The Malays have a thicker, soup made of fish & the white rice noodle is stiffer and breaks easily. Cashew nut leaves (young shoots) were chopped & used as garnish.

The Kelatanese (in the east coast) have Laksan (not sure how that is -- will let you know after my trip to Kota Bahru, capital of Kelantan this Sept). Possibly a cross between assam laksa but with santan (coconut milk), influenced by the Thais.

The Chinese laksa (mainly in the central area) is santan, red curry-based with yellow noodles, with cockles & curry chicken. The most different of the rest.

In the south (Johor), spaghetti is used and it has a fish-based soup & vegetable topping is eaten RAW (!), including taugeh (mung bean sprouts). This gives a unique taste, quite an acquired taste. They have a special way to cut the cucumber, in thin circular strips. Needs some skill & lots of practice to master it!

Alternatively, you could check out Laksa Shack, a home-grown franchise, for its many types of laksa.

ASSAM LAKSA
500 gm Lai Fun (translucent, fresh white rice noodle) or dried thick beehoon (soaked until soft). Boil a pot of water. Blanch the noodles only a few minutes (longer if dried noodles used). Do not over cook. Its ok if under-cooked, as the hot soup later will continue to cook it when you pour it over the noodles. Strain & set aside.

Spicy soup :
1. Grind these into a fairly fine paste (grounded paste):
4 large red onions - cut into cubes
10 dried red chillies - soak in water until soft
3 stalks serai/lemongrass - sliced coarsely only first 6-8cm part
1 inch fresh kunyit/tumeric - sliced coarsely
1 inch fresh ginger (young/old) - sliced coarsely
A small piece of belacan (2cm x 2cm x 1cm)

2. Bring a pot of water to boil. Add :
grounded paste
2 stalks of daun kesom / 'chen hom' in Hokkien (leaves & stalk)
5 stalks of daun pudina /'poh hoh' in Hokkien / mint (leaves & stalk)
2 pieces of assam keping
1 tbsp assam jawa extreme (Adabi)
or 1/2 fist-sized assam jawa (original) mixed in a 1/2 cup water & squeezed to release the sticky paste & remove seeds
leftover serai stalks, bunga kantan stalks, pineapple 'hard spine' for added flavour

3. Let boil. Then simmer for 1o minutes. Add :
8 small ikan kembong/fish - cleaned & gutted

Bring to boil again. Cook for 5 mins. Then remove the fish onto a plate. Carefully separate fish from its bones. Keep half of the amount as garnish and pour the rest back into the soup. Cook for another 10 mins.

4. Taste & adjust seasoning - salt. Add a little sugar if the soup is too sour or wait until you add 'Har ko' (slightly sweet shrimp paste) when serving.

Garnish/topping :
1 stalk Bunga Kantan (flower part only - finely sliced
1 piece of pineapple (remove hard spine for soup, slice into strips)
1 pc red chillie - sliced
3 pc small green chillie padi (extra spicy)
2 pcs limau kasturi / calamansi or lime - halved
1 large onion - sliced finely
20 slices of cucumber - cut into strips
A handful of mint leaves (stalks removed)
A can of 'har ko' - dark, thick shrimp paste ('hea koh' in Hokkien) .. see the blue can in the pix -->

Serving :
Heat up the soup. Half-fill deep bowls with rice noodles. Arrange in this order - mint leaves, cucumber strips, pineapple strips, bunga kantan, chillies & top with some cooked fish. Dip a dry spoon into the 'har ko' and scoop a little and place in the bowl. Lastly, pour hot soup over it & serve. If it's not sour enough, squeeze half a limau kasturi (remove pips).

MY VEGAN version
Serves one vegan 8-)

In a small pot, boil 2 cups water. Put in a few pieces of konbu (thick Japanese seaweed - RM2 /pkt @Jusco) or seaweed paste (from vegetarian grocers) & simmer until konbu is soft. Lightly break or cut a piece of hard tofu into smaller pieces. Add to the soup. Add 2 tablespoons of freshly ground chillie paste (as above, but leave out the belacan). Add assam (or juice of 1 limau kasturi) & let it simmer. Add a little soya sauce and sugar. Adjust to taste. It can be a light strong, because once poured into the bowl, the noodles will dilute the taste.

Assemble the ingredients as above & pour the soup over it. Much of the taste & aroma comes from the herbs & chillie paste and garnishes. Konbu (thick seaweed) gives it a bit fishy flavour. For a more fishy taste, serve with a teaspoon of Biosoft seaweed (from Taiwan) -->


SLURP UP! :P

Monday 18 August 2008

BIRTHDAY MEE!

This is a Hokkein / Nyonya / Peranakan noodle dish traditionally served on one's birthday. The yellow noodle strands have to be carefully cooked so that it remains long. The 'Birthday girl/boy' will have to slurp & eat it without breaking the strands=sign of longevity (long life)!!

The dish is purposely colourful to symbolise happiness & rosy future. Egg omelettes are tinged red & yellow& cut in thin strips. The sauce is in two parts: a thick gravy & a clear soup.

Over the years, we have made some slight changes to the ingredients to suit current tastes & religious preferences. No problem - if we have Muslim relatives & friends over, then we will substitute the pork for 'halal' chicken (ie. chicken, slaughtered according to Muslim rites). But for vegans like me, well ... any ideas ?

Some ingredients are also hard to find. There is one delicacy which is integral to the dish but rarely found. You'd probably find it only in Pulau Pangkor or Penang's Chowrasta (main) market. It is called the 'Pea Hu' (literally translated - flat fish). There is a legend behind the physical characteristic of the fish, which has both eyes on one side of the fish (a bit like the sting-ray but no long tail) but I'm not too sure about it. My mom says it is very tasty and the bones are used to boil the clear soup, whereas the flesh is added into the thick gravy.

Hope some readers can give me some info. or one day I'll have to do a 'pilgrimage' back to Penang just to find this fish! ha ha..

Please excuse the approximation of ingredients. Its like in the old days, where the matriarch 'chefs' will just grab a fistful or rice bowl full of ingredients.

Thick Gravy
1 medium piece - Streaky pork with skin ('sam chan bak') or chicken meat (if you don't eat pork)
10 small/medium size- Prawns de-vein by partly slicing the back of each prawn & removing the dark greenish vein. This will make the prawn roll into a ball when cooked.
1/2 bowl - Crab meat / squids (optional)
1 packet Fish ball & Fish cake (optional)
1-2 tablespoons of Cornflour mixed with 1/2 cup water
Prawn stock made from washed, discarded prawn head & shell boiled in water (to add more flavour!)

Clear Soup
200 gm Pork / chicken bones - washed
1 small Turnip - cut into large chunks

Body of the dish
300 gm Taugeh/mung bean sprouts (50 sen)
1 small bunch of Kucai/flat-leaved chives (50 sen)
500 gm Yellow fresh noodle (mee)

Garnish
Chopped garlic in oil ('ken phang', in Hokkien)
Red egg omelette
Red chilli strips, chopped spring onions, coriander leaves, or Chinese celery leaves
Sambal belacan

Making the clear soup = In a large pot, bring to boil a half pot of water. Add the pork bones & turnip. Boil till turnips are slightly soft. Cook fishball for a few minutes, until it floats. Remove & set aside. Season soup with some white pepper & salt.

Making the thick gravy & garlic oil = Put streaky pork whole piece in the clear soup until just cooked (don't over cook or it will be tough). Slice into strips (across the grain). Set aside. In a large wok, heat some oil on slow heat to lightly fry chopped garlic for making 'ken phang'. Once the garlic is slightly brown, turn off the heat. The oil will continue to brown the garlic. (If done correctly, it should turn a golden brown & crispy. When it is cooled, you can keep it in a bottle and use as flavoured oil in any soupy dish). Remove part of the garlic oil.

Turn on the heat. Pan fry the fish cake and remove. Slice it when cooled.

Then use the remaining oil to fry the prawns, then add streaky pork. Spoon 2 scoops of clear soup into the wok. Add a dash of dark soy sauce & light soy sauce to make the gravy brown. Add crab meat & squid. Add prawn stock. When boiling, slowly stir in the cornflour mixture, stirring continuously until the gravy thickens. Don't pour all the cornflour mixture, if the gravy is already thick.

To make the body = Heat another half pot of water to boil. Add taugeh (bean sprouts / mung bean sprouts) & kucai (chives). Stir 1 min & remove with a slotted spoon and set aside. Add in the yellow noodles carefully so the strands are intact. Cook for 2 mins while lightly separating the strands. Drain & set aside in a large bowl.

To make the sambal belacan : (can be made a few days ahead but store in a dry jar & refrigerate)
1 small 1" piece of toasted belacan (or Maggi belachan powder)
4 long red chillies (with or without seeds - more seeds, hotter it will be)
A dash of Salt, sugar, Ajinomoto
3-4 Limau kesturi (calamansi / lime) - cut into 1/2 & remove seeds

Lots of people are afraid to pound the chillies as it tends to splatter! So, use a towel to dry the red chillies. Line the area with newspaper. Break/cut chillies into 1" pieces. Start by lightly pounding to flatten the chillies. Then pound section by section at the edge of the chillie pieces not straight into the centre which will send the seeds & bits & pieces flying. Try and get the chillies shiny side up so the juicy parts will be facing down. Use one hand to steady the stone bowl. Use the other hand to pound with even pressure and partly use a grinding motion.

Once chillies are quite fine, add the toasted belacan or dry belacan powder and continue to grind/pound until well blended. Scoop into a dish/glass bottle & squeeze the limes. Adjust to taste. Belacan is usually salty. Just add a little sugar or Ajinomoto to bring out the taste (yeah, that's traditionally the seasoning used).

How to toast belacan (processed prawn paste) ? - You can do this a day before. Heat a small dry pan (non-stick if possible) on low fire and toast one side of a thin slice of belachan. Then turn over. Take care that it does not burn. When almost dry, turn off fire. Break into small pieces and let the latent heat of the pan dry/toast the bits. Let cool. Reminder: the smell IS, according to each other's opinion-either 'heavenly' or 'stinky'.

To make : Red egg omelette slices

Beat two eggs with 2 half-egg shells of water (traditional measurement). Add a little salt & a drop of red cochineal food colouring. Be careful. To avoid over-colouring, use a toothpick to trnasfer the colour. Heat a small non-stick pan. Add a ladle of egg mixture, swirl into a smooth thin crepe-like omelette. The thinner the highly skilled your are! Roll it and remove into the cutting board. Slice as fine as possible. The pink omelette below was done in haste, hence is not fine enough!

Serving:

In a deep bowl, line with a little taugeh & kucai. Top with some yellow noodles. This should fill half the bowl. Spoon on the thick gravy & its meat/seafood. Garnish with red eggs, fish ball/cake slices, leaves - coriander/celery/spring onions & red chillie strips. Top it with a fews scoops of clear, hot soup and sambal belacan on the side.

Then, DIG IN!!

Tuesday 1 July 2008

Nasi Briyani.. a Malaysian favourite lunch/dinner fare

Nasi Briyani is made from Basmathi (long-grain) rice and a lot of Indian spices, onion and ghee. There are many versions but it is either cooked together with large chicken parts eg. Briyani Gam from Johor; or the savoury rice is cooked separately and served with chicken curry or fried chicken. The dish can be very rich & calorie-laden due to the high content of fat (ghee). To balance the richness of this dish, it is normally served with cucumber-pineapple-onion-green chilli-lime juice salad (Kachumbar) or vegetable acar (pickled cucumber-carrot-onion cooked in chilli paste).

Sam Cheong, a food writer from the Star (local newspaper) was introduced to 'the best briyani in Kuala Lumpur' recently. For the record, here's the extract of the story..

"He (the foodie) emailed me a couple of times, insisting that the best nasi briyani in the city could be found at (Lorong Bandar 13) and wanted to meet up to discuss more about food.


... Lorong Bandar 13 is located off Lebuh Pasar Besar. This is the heart of Kuala Lumpur's financial district and the most distinguishable institutions that you will find here are the moneychangers.

And, it will not be difficult to locate the nasi briyani stalls because they are located off Lebuh Pudu. The first thing you will notice is a fruit stall and then you will quickly recognise the makan places that are neatly lined up in a row.


There are at least a dozen food stalls in this narrow lane that leads to Central Market. I found it amazing that three nasi briyani stalls were squeezed into one location...."

http://thestar.com.my/metro/story.asp?file=/2008/6/19/central/21400287&sec=central