PENANG CUISINE

Week 6 

22 November 2017

Wednesday

                  Traditional Pahang cuisine features a lot of seafood, similar to the traditional cuisine of other states. From its rivers and lakes come the fresh water fish such as the Patin (silver catfish). So for today, i will share another recipe that is from Pahang. Usually, in Malaysian Cuisine kitchen class, we will serve our by guest by offer then Buffet style food service. But since our kitchen class has been reserved by Students, we offer them Table d'hote menu. 

                     I will list down the menu below, so take a minute of your time to check it out.

RECEPI:

APPETIZER

Penang Pesembur:

Sauce ingredients:

• Sweet potatoes - 350 gm, diced & steamed
• Water - 800 ml
• Tamarind concentrate - 100 ml
• Salt - 1 tsp
• Sugar - 200 gm
• Red shallot - 1 no
• Chili - 2 nos
• Oil - 3 tbsp

Salad ingredients:

• Yam bean(sengkuang) - 100 gram, julienne
• Cucumber - 1 nos, grated
• Potatoes - 2 nos, quartered, boiled & baked
• Bean Sprouts - 100 gram, lightly scalded
• White beancurd - 4 pieces, quartered, deep-fried until brown

Cucur Bawang:

• Plain flour - 150 gram
• Corn flour - 1 tbsp
• Rice flour - 1 tbsp
• Baking powder - 1/2 tsp
• Water - 150 ml
• Tumeric powder - 1/2 tsp
• Egg white - 1 no
• Yellow onion - 2 nos, chopped
• Red chili - 2 nos, slice

INSTRUCTIONS:

Penang Pesembur:

   Sauce:

1. Combine shallot, garlic and chili in a food processor and blend. 
2. Saute for 2 minutes in a pan, then add oil and fry until mixture is browned and oil separates. 
3. Add to spice mixture along with all other ingredients and bring to a low simmer. 
4. Adjust seasonings, then remove from heat. 

  Cucur bawang:

1.  Mix flour and baking flour. 
2. Blend onion, chili and mix with batter. 
3. Deep-fry on low-heat. 
4. Remove, assemble and serve.

SOUP

Laksa Penang:

•  Laksa noodles - 600 gm, scald in hot water and drain

    Ingredients A: 

• Flaked ikan kembong or ikan parang - lkg
• Salt - a pinch
• Water - 200 m

    Ingredients B: Spices to grind finely

• Red shallot - 10 nos
• Garlic - 3 cloves
• Dried chili - 20 nos, seeded and boiled
• Belacan(shrimp paste) - 1 inch

    Ingredients C:

• Bunga kantan(wild ginger flower) - 3 flowers
• Laksa leaf(daun kesum) - 3 cups
• Sour chips(asam keping) - 5 nos
• Salt & Sugar - to taste

    Ingredients D: Condiments

• BeanSprouts - 1 cup 
• Egg - 15 nos, boiled divide 2 parts
• Lime - 15 nos, divide 2 parts

INSTRUCTIONS:

Laksa Penang:

1. Boil fish with the water. When fish is cooked remove it from the stock and flake it. Leave water (fish stock) in the pot. 
   
2. Add (B) and (C) in the fish stock and simmer until it reaches the desired consistency. Put in flaked fish meat and keep the laksa gravy over a moderate heat.
   
3. Put laksa noodles into serving bowls. Spoon the laksa gravy over and garnish with (D). Serve hot with a little prawn paste.

MAIN COURSE

Nasi Kandar with Ayam Goreng Berempah, Kari Ayam Kering, Acar Timun & Papadum:

   Ingredients for Nasi:

• White Rice - 2 kg
• Ginger - 2 inch
• Garlic - 4 cloves
• Margarine - 2 tbsp 
• Chicken stock - 4 tbsp
• Screw-pine leaves - 2 pieces
• Salt - to taste

    Ingredients for Kari Ayam Kering:

• Red shallot - 9 nos
• Garlic - 4 cloves
• Cinnamon stick - 3 sticks
• Star anise - 4 nos
• Tomato - 2 nos
• Chicken curry powder - 1 cup
• Water - 1 cup
• Chicken breast - 1 breast, cut into 8 pieces
• Yogurt - 1 cup
• Screw-pine leaves - 2 pieces
• Dried Chili - 5 nos, seeded & boiled

    Ingredients for Ayam goreng berempah: 

• 3 Whole chicken - each chicken divide into 8 parts

     Ingredients for Spices: Grind coarsely

• Garlic - 5 cloves
• Onion - 2 nos
• Ginger - 3 inch
• Galangal - 3 inch
• Lemongrass - 6 sticks
• Tumeric roots - 3 inch
• Salt & sugar - to taste 
• Oil for Frying

    Ingredients for Acar Timun:

• Kosher salt - 1 1/2 tbsp
• Green Thai chili - 1 nos, slice thin
• White vinegar - 2 tbsp
• Sugar - 2 1/2 tbsp
• Carrot - 2 nos, julienne 
• Cucumbers - 2 nos, julienne 
• Shallot - 5 nos, slice thinly

INSTRUCTIONS:

Nasi Kandar:

1. Wash the rice twice, remove the water and drain. 
2. On a sauce pan, saute the margarine, onion, garlic, ginger and screw-pine leaves for 15 minutes or until fragrance. 
3. In a long insert, pour in the rice and water equivalent to the rice quantity and add the sauteed ingredients. 
4. Steam for 40-45 minutes or until cooked.  

Kari Ayam Kering:

1. Cut the chicken into small pieces and mix with ingredients that are blended and salt.
2. Heat cooking oil in a frying pan and fry chicken that until golden yellow.
3. Combine coconut milk and refine it on a small fire occasionally stirring until the chicken is tender and the gravy is thick. 
4. Then add a curry powder & let it take a while. Then added to the fried chicken, coconut milk & water. Cook until thick and stir once in a while.
5. Season and remove from the heat. 

Ayam goreng berempah:

1. In a blender, put in garlic, onion, ginger, lemongrass and galangal, and mix well. If necessary, add some water to help the blending process. Pour the mixture into a bowl.
2. Add chicken into the mixture and coat the chicken evenly. Cover and store in refrigerator for at least 30-45 minutes
3. Heat oil in a pan until it is hot and ready to fry, about 180 ° C to 200 ° C.
4. Turn the chicken every 4 to 5 minutes to make sure the chicken is cooked evenly. The skin of cooked chicken is dark golden yellow, and the internal temperature should be between 66 ° C and 73 ° C. It will take about 15 to 20 minutes for the cooked chicken properly, depending on the size and pieces of your chicken.
5. Place the fried chicken on some paper towels to remove excess oil before serving.

Acar Timun:

1. Stir together salt, shallots, cucumbers, carrots, and the vinegar in a bowl.
2. Wrap and let sit 15 minutes. Store in the chiller. 
3. Serve while cooled. 

  DESSERT

Ais Kacang:

• Ais batu 
• Kacang merah - 200g, boil with sugar
• Rose Syrup - 200 ml
• Palm sugar - 200 gram, melted with 100 gram of water
• Coconut milk - 200 ml, cooked
• Sweet Canned Corn - 150 gram

INSTRUCTIONS:

Prepare the red beans:

1. Rinse the red beans with running water and soak red beans in water for two hours.
2. Put the red beans, pandan leaves and water into a pot,bring water to a boil.
3. Lower heat and simmer until red beans start to become soft and stir regularly. 
4. Put in sugar and cooked until red beans become mushy and you will also notice the water drying up. 
5. Remove from heat and allow red beans to cool. 

Prepare the palm sugar syrup:

1. Put the palm sugar, pandan leaves and water into a pot, bring water to a boil.
2. Lower heat and simmer until the syrup thickens. 
3. Remove from heat and let the syrup cool down. 

Assemble the Ice Kacang:

1. Put a mould of finely shaved ice onto a serving bowl
2. Flavor the ice with evaporated milk, palm sugar syrup and rose syrup
3. Top with jelly, peanuts, red beans and sweet corn
4. Sometimes these toppings are put underneath the ice
5. Also top with a scoop of durian ice cream and serve immediately