MELAKA CUISINE

Week 4

16 October 2017

Monday

           As for this week, I'll be learning on Melaka dishes. For this week restaurant we offer a Dinner due to the replacement practical kitchen class for Deepavali Celebration on this Wednesday. I forgot to mention that our Malaysian Cuisine Class is on every Wednesday. So, we will operate every Wednesday. 

           So since we offer a Dinner, we serve our guest with Buffet menu. It has been a common food service that Malaysian people serve their guest. I have listed the recipe below. 

RECIPE:

Nasi Putih(White Rice):

• White rice - 2 kg
• Water - 2 liters. 

INSTRUCTIONS:

1. In a large bowl or colander, wash the rice twice.
2. Pour in a long insert and add in 2 liter water. Remember to add the water quantity is equivalent to the quantity of the rice. 
3. Since its only white rice, do not add any seasoning. 
4. Steam in the oven for the first 30 minutes. 
5. After 30 mins, check if the rice is still hard, steam again for 15 minutes.
6. When cooked let in the oven to maintain the moisture. 

RECIPE:
Asam Pedas Ikan Pari:

     Ingredients A: Blend

• Yellow Onion - 2 nos
• Red Shallot - 5 nos
• Ginger - 1 inch
• Belacan - 1 tsp
• Black Pepper - 1/2 tsp
• Halba(Fenugreek) - 1 tsp
• Tumeric root - 1 inch
• Dried Chili - 15 nos

    Ingredients B:

• Water
• Asam Keping
• Daun Kesum(Laksa Leaf) 
• Bunga Kantan(Wild Ginger Flower)
• Stingray fish

    Ingredients C:

• Eggplant
• Okra 

INSTRUCTIONS:

1. Heat the oil and sautee the halba(fenugreek) until golden brown.
2. Add the  blended ingredients and lemongrass and stir fry until crunchy and the oil split.
3. Afterwards, adds in Sugar just a little not too much, otherwise i will be too sweet. Add in the Laksa Leaves and Bunga Kantan(Wild ginger flower). 
4. Add fish, stirring slightly, and add tamarind water/asam keping. 
5. Add in the eggplant & okra. 
6. Season with salt & sugar and simmer for a few minutes. Off the fire. 

RECIPE:
Cencalok & Ulam-Ulaman:

• Cencalok
• Red Bird chili
• Red shallot
• Lime juice
• Cucumber
• Ulam Raja
• Winged bean 
• Okra

INSTRUCTIONS:

1. Pour the cencaluk into a tea filter, flush the tap water immediately so that it does not get too salty.
2. Slice the shallot and red bird chili, then add in the cencalok and pour in the lime juice. 
3. Wash clean the winged beans and okra, blanch in boiling water and shock it to stop the cooking process by cold water. 
4. Ready to serve.

RECIPE:

Laksa Nyonya Melaka:

    Ingredients A: Blend

• Red Shallot - 10 nos
• Galangal - 4 inch
• Tumeric Root - 1 inch
• Dried Chili - 10 nos(Soak in water)
• Buah Keras(Candlenuts) - 6 nos
• Dry Shrimp - 1/2 cup(Soak in water)
• Belacan(Shrimp paste) - 2 inch

    Ingredients B:

• Lemongrass - 2 sticks
• Bunga Kantan(Wild Ginger Flower) - 2 flowers 
• Asam Keping - 6 nos
• Anchovies Cubes - 2 cubes
• Coconut milk - 1 cup

    Ingredients C: Sambal Tumis

• Dried chili - 10 nos(Soak in water)
• Red Shallot - 7 nos
• Garlic - 4 nos
• Belacan(Shrimp paste) - 1 inch
• Cooking oil
• Salt & Sugar

    Ingredients D: 

• Mihun Noodles
• Mee kuning(Yellow Noodles)

    Ingredients E: Condiments

• BeanSprouts 
• Fish Cakes
• Boiled Egg
• Cucumber

INSTRUCTIONS:

1. To prepare the sambal: Using an electric blender, finely grind fresh red chillies, dried chillies, and shrimp paste. Heat oil. Sauté chilli spice paste until fragrant, stirring continuously. Add salt and sugar to taste. Set aside to serve with finished laksa. 
2. To prepare the spice paste: Using an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until they form a smooth paste, adding a bit of water if necessary.
3. To prepare the laksa broth: In a large heavy-bottomed saucepan, heat 1/2 cup cooking oil. Sauté spice paste until fragrant. Add stock and bring to a boil. Add coconut milk, tofu puffs, and salt. Bring to a quick boil, stirring continuously. Turn off heat once broth comes to a boil.
4. To assemble: Blanch noodles in boiling water and drain. Place some noodles into a bowl, garnish with bean sprouts and cucumber. Ladle hot laksa broth over with some tofu puffs. Top with prawns, fish cake slices, quail eggs, and "daun kesum," if using. Serve with sambal.

RECIPE:

Daging Pongteh:

• Red shallot - 5 nos
• Garlic - 2 nos
• Soya Sauce - 1 tbsp
• Palm Sugar - 2 tbsp
• Beef meat - 2 kg
• Potatoes - 3 nos(cubed)
• Water - as needed
• Salt & sugar
• Cooking Oil

INSTRUCTIONS:

1. Pound shallots and garlic into a coarse paste. Set aside.
2. Heat oil over medium heat, add shallots and garlic paste and fry for about 2 minutes, making sure not to burn the paste.
3. Add tauheo, dark soy sauce, and palm sugar. Stir until palm sugar has dissolved and liquid has thickened, about 30 seconds.
4. Add beef and potatoes and the 3 cups of water. Bring to a boil.
5. When the water boils, reduce heat and simmer, stirring occasionally, for 1 hour or until the chicken is tender.
6. Season with salt and soy sauce to taste. Serve hot with steamed rice.

RECIPE:

Ayam Kari Kapitan:

    Ingredients A:

• Whole Chicken - 2 kg

    Ingredients B: Blemd

• Red Shallot - 8 nos
• Garlic - 2 cloves
• Ginger - 1/2 inch
• Galangal - 1/2 inch
• Buah Keras(Fenugreek) - 2 nos(slice)
• Red Bird Chili - 4 nos
• Dried Chili - 8 nos
• Lemongrass - 2 sticks
• Belacan(Shrimp paste) - 1/2 inch
• kaffir lime leaves - 1 nos
• White pepper - 1 tsp
• Water
• Salt & Sugar

    Ingredients C:

• Bawang Goreng(Fried Shallot)

INSTRUCTIONS:

1. Rub chicken with turmeric and black pepper. Set aside.
2. Process spice paste ingredients to a smooth paste.
3. Heat 1 tablespoon oil in a wok or skillet, and sauté the spice paste for 8 to 10 minutes until fragrant, gradually adding the remaining oil.
4. Add the seasoned chicken, and stir for about 3 minutes. Then add ¾ cup water and simmer, stirring for about 15 minutes until the chicken is cooked.
5. Add lemon juice and sugar, and mix well. Stir in coconut milk, and let cook for about 5 minutes. Then add salt, and stir for another minute.
6. Garnish with crispy fried shallots or onions and mint or lime leaves.

RECIPE:

Nasi Pandan:

     Ingredients A:

• White rice - 1.5 kg
• Water - 1.5 liters

    Ingredients B: Sautee

• Pandan Leaves(Screwpine leaves)
• Screwpine Juice
• Coconut Milk - 500ml
• Red Shallot 
• Lemongrass
• Yellow Onion
• Salt

INSTRUCTIONS:

1. Wash rice twice and set aside to drain.
2. Blend together the pandan leaves, salt and 200ml water. Sieve to extract juice.
3. Saute the shallot, lemongrass. screw-pine leaves & juice, yellow onion and Coconut milk for 5-10 minutes. Afterwards, set aside. 
4. On a long insert, add in the rice and pour in water and the sauteed ingredients. 
5. Steam for 30-45 minutes or until cooked. 

RECIPE:

Sayur Campur Tumis:

• Long beans
• Carrot
• Cabbage
• Oyster Sauce 
• Garlic
• Salt & Sugar
• Red Chili

INSTRUCTIONS:

1. Heat the pan and add cooking oil. Saute the garlic until aromatic. 
2. Then, add carrot and long beans. Leave for a while until the carrot is slightly soft. 
3. Add in the oyster sauce and water and cook sufficiently for the dressing followed by red chili. Balance taste. Do not use too much oyster sauce. It'll be too salty.
4. Ready to serve.