SARAWAK, KEDAH & PERLIS CUISINE

Week 2 & 3

11 October 2017

Wednesday 

 

             Hai readers, it has been long since my last update. So for today, i will share to you guys about what I have learned in my practical Kitchen Class. This semester I enrolled in Malaysian Cuisine & International Cuisine practical Kitchen Class. So for the first week of my practical Kitchen Class on Malaysian Cuisine is with Northern Region Cooking and Sarawak Region Cooking. So the Cuisine will be Sarawak, Kedah & Perlis Cuisine.

             We decided to choose more into Sarawak Cuisine, but still the other region are included. One thing I learned today is, Malaysian Cuisine dishes are more served Condiment on their dishes. With wasting, 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.

Laksa Beras:

• Mackerel - 2 kg
• Water - 5 liters

     Ingredient A: Blended

• Dries Chili - 10/15 nos 
• Anchovies - 1 cup
• Shallot - 4 nos
• Garlic - 3 cloves
• Yellow Onion - 1 no

     Ingredients B:

• Bunga Kantan(Wild Ginger Flower) - 2 nos
• Laksa Leaf - 1 bunch
• Asam Keping - 3 nos
• Seasoing ( Salt & Sugar)

     Ingredients C: Condiment

• Slices Cucumber
• Red Bird Chilli
• Cooked Egg
• Sliced Pineapple
• Salad
• Limes

Instructions:

1. Boil the fish with 3-4 sour chips and a little salt.
2. After the fish cook, remove fish and intelligence by separating the contents and bones in two different containers. Remove the acids. 
3. Blend the fish bones with the boil water. Make little by little. Then tap a few times until you make sure no abrasive bones are left in the boiling water. 
4. Pound or crush the fish. If you like the taste of lumps in the gravy, do not suck it very well.  Then stir on shallot, chilli and belacan.
5. Boil back the fish bone and shrimp ingredients (onion + chili + belacan) in a saucepan. 
6. After boiling, add the pounded fish fillings, the remaining slices of acacia leaves, lemonade, spring flowers, and leafy kesum.
7.  Boil until gravy is somewhat concentrated and warmly joined. After gravy then add seasoning (salt @ sugar) to taste. Can be served.

Umai Ikan:

• Whitefish - 2 nos
• Ginger - 2 inch
• Lime - 2 nos
• Calamansi -10 nos
• Red Bird Chili - 220 gram
• Salt

*blend coarsely

Instructions:

1. Clean the mackerel.Finely smooth.Clean skin.Then, marinate with lemon juice, lemon & vinegar (half the portion of the juices that are squeezed). 
2. Crushed the Red Bird Chili with the Red Shallot. 
3. Finely chopped Yellow onion and Red Red Chili. 
4. Mix the mashed ingredients, onions & red chillies & fish that have been marinated.
5. Then, pour the lemon juice & vinegar. Leave it with sugar and salt. Mix until all ingredients are combined. 

Manok Pansoh:

• 2 Whole Chicken 
• Lemongrass - 3 sticks(Slice)
• Bunga Kantan(Wild Ginger Flower) - 2 nos(Slice)
• Pucuk Ubi(cassava leaves) - 1 bunch
• Yellow Onion - 1 nos
• Ginger - 2 inch
• White Chilli 
• Cooking Oil

Instructions:

1. Cut the chicken into medium size and wash clean.(Do not cut too large, it will not fit in the bamboo)
2. Marinate chicken with onions, ginger, lemongrass,salt and sugar for 3 minutes. 
3. Take young shoots(pucuk ubi), wash and cook with salt for about 1/4 teaspoons.
4. Add chicken that is marinated with the pucuk ubi which is mentioned earlier.
5. Insert the chickens that have been mixed into the washed bamboo. 
6. After the chicken inserted into the washed bamboo, burn it and grilled it like Lemang. 
7. Afterwards, pour the chicken into the container and serve it. 

Rendang Daging:

     Ingredients A:

• 4 sekawan( StarAnise, Cardamom, Cloves, Cinnamon)
• Lemongrass
• Lime Leaves
• Cooking oil

     Ingredients B: Blended

• Red Shallot
• Garlic
• Yellow Onion
• Ginger
• Galangal
• Tumeric
• Lemongrass

    Rempah Ratus (Spices):

• Cumin
• Fennel 
• Coriander
• Powder Dates

    Ingredients C:

• Daging
• Lime leaves
• Palm Sugar
• Tumeric Leaves

    Ingredients D:

• Coconut Milk
• Kerisik
• Seasoning

Instructions:

1. Cut the beef into a big cube of about 3cm x 3cm.
2. Mashed onion, shallot, garlic, turmeric root, ginger, galangal and lemongrass until smooth. 
3. Chiffonade leaves turmeric.
4. In heavy saucepan, put the fire at high temperatures and continue to add beef, followed by a mixture of onions, chilies, half coconut milk, salt, lemon leaves, lemongrass and Melaka sugar. Stir well.
5. When the mixture is boiling, simmer on small fire until it starts to dry. Continue stirring during mid-floor cooking.
6. Add remaining coconut milk and simmer and stir until almost dry.
7. Add half of the turmeric leaves and kerisik. 
8. Keep stirring until the dishes become completely dry. The whole process will take about three to four hours, so be patient.

Sayur Kacang Panjang Tumis Udang Kering:

• Long Beans - 2 bunchs
• Dry shrimp - 2 tbsp
• Yellow Onion - 1 nos
• Red Chili - 2 nos
• Garlic - 3 nos

Instructions:

1. Mash the Onion, red chili and garlic. 
2. Cut the long beans into 1 inch size, wash clean an drain. 
3. Sautee the mashed ingredients until aromatic. Add the dried shrimp and cook for 5 minutes. 
4. Add the long beans and sautee until the beans soften. Season with salt and pepper, if too dry add a little water and stir until it become a little dried. Serve while hot.

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