JOHOR CUISINE

Week 5

25 October 2017

Wednesday

             For today class, I will share you guys a recipe for Johor cuisine. Cuisine in Johor is influenced by Arabs and cultures of the surrounding Maritime Southeast Asia. Some dishes are a blend of ingredients not found anywhere else in Malaysia. Due to their difficult and sometimes complicated recipes, some can only be sampled during celebrations and state banquets. 

                   So the recipe that the C.O.D provided for the class today i will listed down below. Make sure to scroll down to check out the recipe. 

RECIPE:

Ayam Masak Opor:

• 1 Whole Chicken
• Coconut - 1 nos(½ of the coconut used for kerisik & ½ of the coconut used for coconut milk)
• Lemongrass - 2 stalks
• Ginger - 2 cm
• Garlic - 3 cloves
• Yellow Onion - 4 nos 
• Chili - 2 tbsp
• Cumin - 1 tsp
• Fennel - 1 tsp
• Asam gelugur - 2 nos
• Red Shallot - 5 nos(slice)
• Salt & seasoning - To taste

INSTRUCTIONS:

1. Pour the oil, then saute the sliced onion. 
2. When it is yellow add the milled ingredients to stir until crisp.
3. After that add the coconut milk, chicken and kerisik.
4. Let it boil and then add salt and simmer for 15 minutes. 
5. They are quite dry can be lifted.

Daging Masak Briyani:

• Beef meat - 1 kg
• Carrot - 2 nos(julienne)
• Briyani spices - 4 tbsp

    Ingredients A: Blend

• Yellow Onion - 4 nos
• Garlic - 1 nos
• Ginger - 3 inch

    Ingredients B: Spices for Stir-fry

• Cinnamon Sticks - 1 nos
• Star anise - 4 cloves
• Cardamom - 6 nos
• Cloves - 5 nos

    Ingredients C:

• Tomato puree - 5 tbsp
• Green Chili - 4 nos
• Honey - 6 tbsp
• Sugar - 4 tbsp
• Palm Sugar - 2 tbsp
• Oyster sauce - 4 tbsp
• Chili sauce - 4 tbsp
• Tomato sauce - 4 tbsp

    Ingredients D:

• Salt - to taste
• Coriander leaves - 5 tbsp 
• Chinese parsley - 5 tbsp
• Mint leaves - 5 tbsp
• Chinese leek - 1/2 stalk
• Cow oil - 4 tbsp
• Palm Oil - 1/4 cup

    Ingredients E:

• Fried Shallot - 250 gram
• Raisins - 4 tbsp

INSTRUCTIONS:

1. Heat the oil. 
2. Add in the spices for stir-fry and stir-fry until the odor rises.
3. Add ingredients that have been blended and sauteed until the odor rises. 
4. Add the briyani powder and stir - fry until the oil split. 
5. Add the tomato, blended green chili, and stir until combined. 
6. Add the beef meat & carrot, cook and simmer until the meat soften.
7. Add in the Ingredients C and stir occasionally. 
8. Add in the Ingredients D and cook for 15 minutes. 
9. Add the fried shallot if the consistency are too thaw

Ikan Masak Kari:

     Ingredients A: Blend

• Ginger - 1 inch
• Garlic - 4 cloves
• Yellow onion - 1 nos

    Ingredients B:

• Mackerel - 2 nos
• Chili powder - 2 tbsp
• Asam Jawa - 1/2 tbsp(pour in water and squeeze, take the juice only) 
• Curry leaves - 3 nos
• Green Chili - 2 nos(chopped)
• Halba(fenugreek) - 2 nos
• Okra - 10 nos
• Tomatos - 2 nos
• Yogourt - 1 cup
• Cooking Oil - 3 tbsp

INSTRUCTIONS:

1. Add the curry spice with 1 tablespoon of chilli powder into a small bowl. dissolve with a little water.
2. Heat the oil and stir fry in the blended ingredients and mix well until the odor rises. 
3. Add curry spices, curry leaves and green chilies. Slow down the fire and simmer until the spice breaks out and completely cooked.
4. Add the tamarind juice and coconut milk and then boil it until cooked. 
5. Then add fish and salt. let it boil
6. Add okra and tomatoes and cook again until the okra are soften.
7. Ready to serve. 

Lontong;

    Ingredients A: Blend

• Yellow onion - 1 nos
• Tumeric roots - 2 inch
• Ginger - 1 inch
• Garlic - 3 cloves
• Dry Shrimp - 3 tbsp(soak in water for a minute)

    Ingredients B: 

• Galangal - 2 inch, Crushed
• Lemongrass - 2 stalks, crushed
• Shrimp - 500 gram
• Coconut milk - 1 cup
• Carrot - 1 nos, julienne
• Long Beans - 8 nos, 
• Sengkuang(Sweet Turnip) - 1/2 nos
• Tauhu - 3 nos, cubed
• Suun noodles - a handful
• Fucuk - 3-4 sheets, soak in water. 
• Cabbage - 1/2 nos

INSTRUCTIONS:

1. Heat 3 tablespoons of oil and saute the finely ground ingredients until golden brown and then aromatic and then add the galangal and lemongrass.
2. Then pour the coconut milk and cook until boiling.
3. Add sweet turnip, Long beans, and cook until it soft.
4. Add in tempeh, tofu, suun noodles, fucuk and cabbage until tender.
5. After the vegetables are tender add coconut milk and cook on a slow fire. Continue stirring slowly so that coconut milk is not congested. Add enough water if the sauce is too thick.

Sambal Belacan:

• Dried Chili - 5 nos 
• Garlic - 3 cloves
• Red Shallot - 4 nos
• Belacan(Shrimp paste) - 1 inch
• Palm Sugar - 3 tbsp
• Sugar - 3 tbsp
• Salt - 3 tbsp

INSTRUCTIONS:

1. Fry all the ingredients until wilted except sugar, salt and Javanese tamarind. remember only to wilt alone not to dry.
2. Then prepare the mortar and mash all the ingredients in the fry with sugar and salt until smooth.
3. Finally, add the tamarind water and mix well with the mortar. Your version of sambal belacan is ready to serve.

Laksa Johor:

    Ingredients A:

• Wolf herring fish - 1 kg(boiled and separate the fish meat, keep the boiled water)
• Coconut milk - 1 cup
• Beef curry spices - 2 tbsp
• Cooking oil - 3 tbsp
• Lemongrass - 1 stick, crushed
• Kerisik - 3 tbsp
• Laksa leaves(daun kesum) - 1 bunch
• Bunga kantan(wild ginger flower) - 1 nos, divide into 4 parts
• Mint leaves - 5 nos, chiffonade
• Asam keping(Sour chips) - 3 nos
• Palm sugar - 2 tbsp 
• Salt - to taste

    Ingredients B:

• Tumeric roots - 1.5 inch
• Galangal - 2 inch
• Ginger - 2 inch
• Dried chili - 15-20 nos, seeded & soak in water
• Red shallot - 8-10 nos
• Garlic - 5 cloves
• Lemongrass -4 nos, slice
• Belacan(shrimp paste) - 1 inch, lightly burn
• Dry shrimp - 1 1/2 tbsp, soak in water until soften. 

    Ingredients C: Pasta

• Pasta spaghetti - 1 packet
• Salt -1 tbsp
• Water - as needed
• Cooking oil - 1 tsp

    Ingredients D: Condiments

• Cucumber - 1 nos, peeled, seeded, slice
• Bean Sprouts(Taugeh) - 1 cup, remove the tail
• Laksa Leaves(daun kesum) - 1 cup, chiffonade
• Long beans - 3 nos, cubed
• Calamansi - 10 nos, divide into 4 parts
• Bunga Kantan(wild ginger flower) - 2 nos, chiffonade 
• Daun selasih(Basil leaves) - 10 nos, chiffonade

INSTRUCTIONS:

1.  Heat cooking oil and stir fry Ingredients B until aromatic.
2. Add lemongrass and curry powder. Continue stirring over the fire slowly until the oil break down and crisp.
3. Add water and fish stew. Cook until boil is boiled.
4. Add coconut milk, kerisik, Laksa leaves, bunga kantan, peppermint leaves, sour chips, palm sugar and salt to taste.
5. Turn the gravy over a slow fire until it reaches the appropriate concentration level.
6. Serve together with spaghetti, sambal belacan and ulam-ulaman. 

Nasi Briyani Gam:

     Ingredients A:

• 4 sekawan( Star anise, Cardamom, Cloves, Cinnamon) 
• Red Shallot - 5 nos
• Garlic -3 cloves
• Yellow onion -  1 nos
• Lemongrass -2 sticks, crushed
• Red chili - 3 nos
• Tomato -3 nos
• Ginger - 1 inch

    Ingredients B:

• Cumin - 1 tsp
• Fennel - 1tsp
• Coriander power - 1 tsp
• Briyani powder -1 tbsp

    Ingredients C:

• Basmati rice - 1 kg
• Evaporated Milk

     Ingredients D:

• Raisins
• Cashew nuts

INSTRUCTIONS:

1. Heat the cow oil and stir fry with the cardamom, cinnamon, star anise, and cumin until fragrant. 
2. Add in the briyani spices and stir-fry until aromatic.
3. Pour rice and stir well.
4. Pour in water to cover rice level. Stir well.
5. Add sugar and salt. Stir well.
6. Reduce fire and cook rice until cooked.

Roti Jala:

• Flour - 3 cups
• Cooking oil - 2 1/2 tbsp
• Salt - 1/4 tsp
• Egg - 1 nos
• Coconut oil - 3 cups
• Tumeric powder - 1/2 tsp

INSTRUCTIONS:

1. Sift flour and ground turmeric into a large bowl. Add salt. Stir in beaten egg and coconut milk until a smooth batter forms.
2. Strain batter to remove any lumps.
3. Brush a little oil onto a non-stick pan on medium heat. Pour a little batter into the roti jala cup until about half full. Move the cup in a circular motion over the pan to form a lacy pattern. Cook until set. This only takes about 2 minutes. Slide crepe out of pan onto a plate. Repeat until all batter is used up.
4. When cool enough to handle, fold in both sides of the crepe and roll to form a neat package.

Chicken Curry gravy:

• Chicken bones 
• Potato - 3 nos
• Yellow onion - 1 nos
• 3 sekawan( cinnamon, cloves, star anise)
• Garlic - 3 cloves
• Ginger - 1 inch
• Curry Powder - 3 tbsp
• Curry leaves - 15 nos
• Coconut milk - 1 cup
• Salt & Sugar - to taste
• Water - 100 ml

INSTRUCTIONS:

1. Heat the oil. Stir in the 3 sekawan(cinnamon, cloves, star anise) , onions and sliced ginger, cook until fragrant. 
2. Add in curry spices and stir well until fragrant and put in a little water.
3. Add the curry leaves, chicken and potatoes. Stir well until the chicken is cooked and until the oil break down. 
4. Add coconut milk and water. Cook until boil is boiling and condensed slowly. Add salt, sugar and sugar. Adjust the taste and the turn off the heat. 

Pisang Goreng:

• Rice flour - 100 gram
• Corn flour - 100 gram
• Water - 50 ml

INSTRUCTIONS:

1. Mix all batter ingredients in a large bowl until a thick and smooth batter forms.
2. In a medium sized sauce pan, heat about 1 inch deep oil. Dip banana into batter.
3. Lower gently into hot oil. Fry until golden brown, turning once. It will only take 1 to 2 minutes.
4. Remove and drain on paper towels.

Sambal Kicap:

• Red Bird chili - 5 nos
• Garlic - 3 cloves
• Cooking oil - 2 tbsp
• Sweet soy sauce - 50 ml
• Calamansi juice - 3 tbsp
• Salt & Sugar - to taste

INSTRUCTIONS:

1. Fry chili with garlic with a little oil so that the chilli skin looks a bit cooked and the garlic looks yellowish, so if the mashed will quickly break and mix.
2. Mash the chili, garlic with sugar, salt and seasoning until smooth. Then add a sweet soy sauce and a little lemon juice.
3. Ready to be served.