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Malaysian Beef Rendang Recipe

Saturday, March 01, 2014 | Labels: , , | No Comment »

The weather is excruciatingly hot and dry in Malaysia right now.  Fears of impending water shortage are rife.  Anyway, I have been meaning to cook this old favourite for a while now but somehow never got around to it.  True, rendang a type of dry curry requires a lot of time to cook (2 hours), a host of spices and fat-laden coconut milk.  In the interests of trying to be healthier, I substituted the coconut milk with natural yoghurt and the usual beef with buffalo chops.  Buffalo meat contains less fat and cholesterol so I thought why not.  The results were still pretty tasty but not as rich as the usual of course.

Apart from the ingredients, the key to this dish is really patience.  If you don't simmer the dish for long enough, you won't get the deep, mahogany colouring of the meat.  If you are a stickler for tradition, do use coconut milk if you like - I have to say that the coconut milk would really make the dish tastier.  However, I did use toasted grated coconut (or kerisik) which still provided enough of the coconut fragrance.  You can either buy these ready-made from any Asian store or like me, you can opt to toast freshly grated coconut which I prefer.  As beef contains more fat, the resulting buffalo rendang was also not as oily as usual.  This dish goes great with rice and can keep well for a few days in the fridge.

I do hope you will give this a try and let me know what you think!

This is a part of my Yuen Chun Recipes, an ongoing project on this blog.

Beef Egg Rice Recipe ("Bibimbap")

Tuesday, February 25, 2014 | Labels: , | No Comment »

This was my take on the popular Cantonese dish of beef with egg rice and inspired also by the popular Korean rice dish of bibimbap.  In the latter, the egg is usually cracked raw into piping hot rice with minced beef. The dish is then mixed up right before eating, resulting in a creamy and savoury dish.  However, for today I decided to cook my egg and simply served with some minced beef I whipped up earlier for my soba noodles.

A really easy and lazy dish I must say.  I added some sliced cucumbers for a refreshing bite but you can add green onions or other green vegetables of your choice.  If you like bibimbap, add in a dollop of gochujang mixed with a bit of sugar and sesame oil.  Mix everything up and tuck in!

This dish is part of my Yuen Chun Recipes.

Spicy Kangkung (Water Spinach) with Sambal Belacan Recipe

Tuesday, February 25, 2014 | Labels: | No Comment »

I can never resist homemade sambal belacan.  When I say homemade, I mean pounding the sambal the old fashioned way, with a mortar and pestle.  I usually just use dried chilli peppers, shallots and of course belacan (shrimp paste).  Belacan is very pungent but oh so aromatic.  It is however not to everyone's taste and is an acquired taste.  But for Malaysians, this savoury condiment totally smells of home.  Growing up, I used to watch with interest whenever my mom or the helper started pounding the dried chillis together - I thought it was the most fragrant thing ever.  However, the auntie who lives on top of me sometimes start pounding like at night - definitely not a good idea when you're living in an apartment building!

Kangkung or water spinach is very crunchy and has hollow stalks.  Hence, it is very important to soak and clean these vegetables very throughly before cooking as biting into grit is definitely not appetising.  To really bring out the savoury flavours, I like to add some splashes of soy sauce.  This is a quick dish where you don't have to stir-fry the vegetables for too long to avoid them from turning yellowish and also to keep the crunchiness.

This post is part of my Yuen Chun Recipes, an ongoing project on this blog.

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