If you are in the mood for some exotic and rich flavors from South East Asia, do try my Chicken Rendang Recipe.
Rendang is a reduced, thickened meat stew, cooked in coconut milk and spices. Popular in Malaysia, Indonesia and Singapore, you can find unique versions in the different territories.
The distinctness in flavors of each region is attributed to the unique rempah (spice paste) that is used. The different ingredients that go into the rempah, create varied flavors for this dish with a long history.
One thing is common. The use of the freshest ingredients, which include fresh turmeric root, ginger, and galangal. Lemongrass, garlic, shallots, kaffir lime leaves and fresh along with dried chilies are used. Spice powders are absent or seldom used in this dish. Coconut milk and/or roasted coconut paste (kerisik) is also used.
The trademark thick and fiber-rich gravy coats the meat pieces, which are slow-cooked until very tender. A wide wok or skillet is preferred to a deep pot or cooker. Constant stirring is required for a process that can be time-consuming.
A skillful hand is required to make a good rendang. You need to roast the coconut precisely, in order to create a good kerisik. And constant checking and stirring over low heat to ensure the gravy nor the meat is sticking to the pan. Even the slightest scorching os this spice paste can ruin the flavor. You also need some practice, to keep the thick coconut milk from curdling. Maintenance of low heat is of utmost importance.
As the gravy dries up and thickens and braises the meat in the process, the brilliantly tender meat is richly flavored with the rempah ingredients. Absolutely delicious, with steamed rice or Nasi Kunyit (Turmeric Rice), Ketupat (Steamed Pressed rice) or as an addition to Nasi Padang (Miniature banquet consisting of rice with many optional side dishes).
Rendang is believed to have originated in West Sumatra, Indonesia. It can be cooked with Buffalo meat, Beef or Chicken.
Mee Goreng Ayam | Malaysian Fried Noodles with Chicken.
Simple and Tasty street food or hawkers food that can be made in your kitchen TODAY! Very basic ingredients in an Asian kitchen. Translated, ‘Mee’ is noodles and ‘Goreng’ means fry. The stir fried noodles with chicken is extremely quick and easy to make as you can see when you watch my video.
Mee Goreng is popular in Malaysia, Indonesia and Singapore. I love how Malaysian cooking balances sweet, spice and sour in so many dishes, so perfectly. I started to learn Malaysian Cooking when I first moved to Singapore over fifteen years ago. I had a few good Singaporean and Malaysian neighbours back then who introduced me to so many things. We would shop, market and cook together. It was so much fun. I have lost contact with them over the years and often hope they will find me through my blog someday. I wonder if they are still cooking the Middle eastern and Indian dishes that I taught them as I am still whipping up a lot of what I learned from them.
Pisang Goreng or Goreng Pisang? Well the popular snack of deep fried banana is referred to by both of these names, but Goreng Pisang refers to the ‘action’ of cooking the banana while ‘Pisang Goreng’ actually means ‘Fried Banana’. Small sized bananas are fried whole, with a crispy coating enclosing the hot and soft banana filling. Perfect with some tea or an ‘ on the go’ snack. The most important part of Pisang Goreng, is the selection of Pisang (banana). Use firm small bananas that are not too fat. It is sometimes made with elongated slices of plantain as well.
This is one of Indonesia’s favorite snacks, but is very popular in Malaysia, Singapore, Thailand, Cambodia, Brunei and the Philippines.
Char Hor Fun is an absolutely delicious and comforting dish that personifies the essence of ‘Wok Lei’.
What is Wok Lei? ‘Wok Lei translated means ‘wok heat’ or ‘breath of the wok’. It is the intensely gratifying aroma as well as taste, that can only be imparted by a fiery hot wok and some good tossing skills. This is the signature essence of most of your favorite Chinese dishes, that you feel you just can’t replicate at home! While extreme heat is essential, it’s about more than heating your wok till it’s burning hot. It takes practice, but it is not impossible to achieve this irresistible smoky flavor at home.
Hainanese Chicken Rice – This Traditional Chinese preparation of Chicken with Rice is considered one of the national dishes of Singapore.
Here, the chicken and the rice share the spotlight. The chicken is prepared in accordance with traditional Hainanese methods, by poaching the entire chicken at sub-boiling temperatures. Ginger, garlic, spring onion and in some cases, pandan leaves are used to flavor the chicken and rice. The resulting rice is oily, flavorful, fragrant and sometimes known as “oily rice”.
In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to high-end restaurants. it is also one of the few local dishes served onboard Singapore Airlines.
The dish is served with a few common accompaniments. The chilli-ginger sauce, dark soya sauce, light soy sauce with a dash of sesame oil, fresh cucumber slices, braised dark soy hard boiled egg and sautéed baby bok choy.
The choice of white (steamed) or roasted chicken is commonly available at almost all eateries. The variants are honey roasted chicken and crispy chicken with lemon sauce.
Here, we take a look at the original white poached chicken, the chicken is silky smooth and oh so tender. Quite unique. If you love Asian food, you must try this one. Scroll down for video.
Singapore, being such a cultural melting pot, has a lot to offer in the food scene! There are so many local delights as well as cuisine-fusion varieties available. The Chinese, Malay and Indian as well as the Peranakan food stalls are a plenty. I feel lucky to call this place home. A foodie’s dream land, really.
Today I am sharing, the recipe for a trendy style Biryani Rice that is showing up in many of the Indian Stalls here. Butter Chicken Biryani.. It combines the method of cooking the ‘Nasi Minyak’, or Malaysian Ghee Rice and a diversified and simplified version of the Indian Butter Chicken. Unlike traditional Indian Biryani dishes, here the rice and chicken is cooked separately and simply served together. The aroma itself is is quite drool worthy. You are going to love how easy and quick this is to make!!! Let me know in the comments section if you try it. ( Scroll down for the video).
Asian Black Pepper Beef with Curry Leaves
This Asian Black Pepper Beef with Curry leaves has a lovely aromatic sauce that can be poured over rice or noodles. The combination of butter, curry leaves, onion and bell peppers flavors the tender beef in such subtle but effective tones. At our place we love this over rice or crispy noodles with a fried and oozy egg on top!
Mamak Style Crispy Fried Chicken
If you are a lover of fried chicken, then this you gotta try! With just a few simple ingredients, Mamak Style Fried Chicken is so juicy on the inside and the crust is down right addictive! What’s different about this Fried Chicken is that the coating is made of Rice flour and offers a totally new and welcoming change to the regular fried chooks. ‘Mamak’ is the term used in Malaysia and Singapore for the Local Indian Muslims. Derived from the word ‘Maama’, meaning ‘Uncle’ in many Indian dialects, it is affectionately used by all the locals. Mamak stalls are famous for their Roti Canai, Nasi Lemak, Murtabak, Mee Goreng, Nasi Kandar, Nasi Goring, Rojak, Thosai, Nasi Biriyani, Mie Goreng and Teh Tarik. This recipe is a special version of the Red Fried Chicken that is often served. It is color free, crunchier and yumee.. hope you enjoy it!
Katira Drink – Perfect for Ramadan! This Refreshing, Rehydrating and Cooling Drink is a Hunger Buster too! Known simply as Katira Drink here in Singapore, it is loaded with some cooling ingredients. This drink is popularly served during the Month of Ramadan, when it is time to break the fast for the day.. Simply put, it is a Rose flavored milk with the added cooling benefits of Gum Tragacanth, Basil Seeds and Malva Nut. In Singapore evaporated milk and rose water is used along with rock sugar to flavor the milk… but this is an acquired taste. My family prefers a good rose syrup and very light milk.. that is a combination of cold skimmed milk and iced water. Check out the video to have a look at the ingredients used.
Char Kway Teow | Flat Rice Noodles with Prawns
Char Kway Teow is a extremely easy to make street food, that is common in Malaysia, Singapore and Indonesia. I have really liked the versions I have had in Indonesia and Malaysia. This version is a quickie Penang style Char Kway Teow with Prawns.
It is a stir fried noodle dish, using wide, flat and fresh Rice Noodles. I simply love it. The cooking is done in 2 minutes! Traditionally it was sold buy Farmers and Fisherman in the night markets as a way for them to supplement their income. This version contains only prawns, but other meats are used commonly.