Chinese Food Culture

It has been more than three years since I posted my Beef Rendang recipe. I am pleasantly surprised that to this day I still get the occasional inquiry and request with regards to protein substitution, alternative cooking methods, or the usage of a different spice mix to make the paste. Especially after September of last year, when Rendang topped the readers�€™ choice list of CNN’s “World’s 50 Most Delicious Foods“. I am guessing that should be a plausible factor as to why Rendang suddenly scrambled on to a lot of people’s “to-cook�� list.

South-East Asian curries are unique with their own distinctive tastes and names. Rendang, Panang, Kari Ayam, Massaman, just to name a few. All in all they share different takes and preferences on blended spices and other fragrant aromatics. For those of you who have yet to be acquainted with the exotic delicacy that is Rendang, it is in a nutshell, a mildly spicy, rich and flavorful, semi-dry curry that is popular throughout the South-East Asian region, especially in Malaysia, Singapore, and Indonesia. And it is one of the main dishes that is served during Malay weddings and festivities.

This delicacy is especially dear to my heart because it brings back fond memories of how my mom used to break out her cache of spices tucked neatly away in an airtight Tupperware container marked “Rendang” and carefully measure each and every spice with her traditional mini brass metal kitchen scales that resemble an upright stickman dangling a wok on each hand.

As I’ve pointed out back in my Beef Rendang post, no two Rendang can turn out the exact same way. Mainly due to the varying amount of spices used and the ever crucial reduction process to allow the absorption of the spices into the meat yet not over-drying it. This time around, I am going to make Rendang using lamb, with a slight variation of the spices, and braising it in a crock pot/slow cooker. This was actually quite a leap for me as my preferred method have always been to stew it on the stovetop. But lo and behold, it turned out to be every bit as scrumptious as depicted.

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November 12th, 2010 | 30-Minute Meals Recipes, Thai recipes | 1 Comment

On my Rasa Malaysia Facebook fan page (“like” me if you haven’t), a reader asked me how to prepare Thai-style chicken curry with bamboo shoots, like the ones commonly served at Thai restaurants here in the United States. It was a coincidence that I had some leftover bamboo shoots in the refrigerator so I made a small pot of  Thai chicken curry with the leftover.

Talking about bamboo shoots, some readers also commented that some bamboo shoots have a very strong and funky smell. That’s a truth as I recalled buying bamboo shoots reeking of horse urine (I am not kidding!). The safest option is to buy canned bamboo shoots, which have been cooked and sliced into pieces. They are available at most supermarkets and Asian grocery stores, or online..

Anyway, here is my quick and easy Thai chicken curry Recipe with bamboo shoots. If you love Thai food, you will certainly love this rich and creamy curry.

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I initial stumbled upon Thai 4 Genuine / Bonbini on Foodgawker a number of months in the past; it was foods love at 1st sight. I am quite glad to have Thip (Thip is a professional baker at two (2) fine dining restaurants in San Francisco!) as a guest author on Rasa Malaysia, so please welcome Thai four Actual / Bonbini as she shares Thai Inexperienced Curry recipe with us. Delight in!

Green Curry

Guest Writer: Thai 4 Genuine / Bonbini

I was surprised and excited when Rasa Malaysia asked me to be a guest author about Thai foods on her blog. I admire her as a wonderful cook dinner, author and photographer. She continually comes up with interesting dishes.

Although I bake much more than I cook, I make certain I’ve some time to cook Thai meals for my husband. It’s funny that I hadn’t been considering cooking at all till I moved to San Francisco six years in the past. I began cooking out of necessity, to comfort and satisfy myself as I lived so far away from my country. Because then, cooking has been my passion�¦(get Thai eco-friendly curry recipe after the jump)

I’ve many favorite Thai dishes that I prefer to cook often. As an example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most preferred curry in Thailand with you, natural curry. Most folks use Thai eggplant in green curry. Nevertheless, gourd, pumpkin and bamboo shoot are commonly utilised in eco-friendly curry, too. I don’t make my personal inexperienced curry paste since I’m already satisfied with the model I use. Mae Ploy is the brand I trust when It comes to high top quality ingredients.

I love ruddy curry and Thai curries in general–be it green curry, Panang curry, massaman curry, yellow curry, or ruddy curry. There are several red curry recipes, every with slightly distinct elements, for example: potatoes, bamboo shoots, winter squash, pumpkins, Thai egg plants, and so on. Hen is generally applied for red curry, but you can find pork red curry and beef ruddy curry. Regardless of the meat of option and side components used, crimson curry is invaribly satisfying.

Thai crimson curry is traditionally richer compared to Malaysian chicken curry and Indian curries. Infused with lots of coconut milk, spice paste, and flavored with palm sugar plus fish sauce–two secret ingredients of Thai Recipes–red curry goes really well with soft and aromatic jasmine rice. It’s no wonder Thai curries are quickly gaining popularity across the world…(get Thai pink curry recipe after the jump)

For my ruddy curry recipe, I utilised scallops, chicken, and paired them with some lengthy beans and carrots. I also added some finely cut kaffir lime leaves that inevitably created the red curry extra fragrant and exotic in flavor. My ruddy curry tasted utterly delicious, so a lot as that I completed the entire serving of steamed rice that was used for my photograph prop. Talking about my crimson curry food photography, you ought to check them all out. I actually like the ruddy curry picture set–the vibrant colors along with the tempting searching ruddy curry would make you hungry. Just click on the image or “NEXT” to view the complete photoset.

Below please find my crimson curry recipe��a painless recipe that takes less than 30 minutes to prepare, and you may have a bowl of scrumptious and authentic Thai pink curry.

Get pleasure from!

Keep in mind I told you that I hardly ever make my curry from scratch mainly because you’ll find several excellent curry pastes readily obtainable in Malaysia? Go to any markets or stores 1 can discover a variety of selection of curry pastes–they commonly arrive packaged in little plastic bags. All you have to do is adding your meat or seafood to the curry paste and you will have a pot of sinfully good–and authentic–Malaysian Indian-style curries.

That being said, this seafood curry was prepared just that–from a seafood curry paste that I brought back from residence. The curry paste was really beneficial; there are mustard seeds, cardamons, cloves, and curry leaves in the paste–which are some from the secret spices/ingredients for a extremely beneficial pot of Indian-style curries…

For my US readers, you might be a lot more familiar with Thai or Indian curries provided here at Thai or Indian restaurants. Malaysian curries are really several. Unlike Thai curries, Malaysian curries are not sweet since coconut milk is utilised sparingly to complement the spices but not overshadow their tastes. Also, no sugar and fish sauce are added so you get the natural flavors in the ingredients–be it meat, chicken, fish, or other seafood. Malaysian curries are also heavier in spices and thus hotter. Compared for the Indian curries, Malaysian curries are also diverse since yoghurt isn’t utilized. The cooking model originated through the southern part of India, but had considering that been localized to a Malaysian taste.

Anyway, everytime I go home to Penang, I am sure to bring back loads of these curry pastes. They keep well within the fridge and last a handful of months. If you would like to uncover out a lot more about what brands I like, drop me a comment or email.

Enjoy!

Roti Jala–means “net bread” literally–is one more Malaysian delicacy that deserves unique introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are extremely well-liked throughout the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with several curries offered. Roti Jala is also extremely favorite as an afternoon tea snack. For me, I can eat them anytime with the day as long as I’ve some curries to go with them. I’ve always wanted to create Roti Jala, but there is really a issue, I didn’t have the mold. Recently I brought 1 back from home, together with the pie tee mold that I’d blogged about. I got to play with my new toy yesterday and dished out these fantabulous Roti Jala…(discover how to produce roti jala with my YouTube video after the jump)

Producing Roti Jala was a fun exercise, so much in order that I had to capture the following video to share with you. Suffice it to say, the mold was actually effortless to use; in no time, I finished up the batter and created 12 gorgeous searching lacy lads. (I can also entirely use the mold to make this fabulous eggnet salad I had at Longrain, Sydney!) No Roti Jala is complete with out curries, so I whipped up some chicken curry with an instant curry paste.

Malaysian food is just so varied, compelling, and stimulating�not a single meal is ever boring, bland, or uninteresting.

RECIPE: ROTI JALA “NET BREAD” OR MALAYSIAN LACY PANCAKES

Elements:

1 3/4 cup all purpose flour (1/2 lb)

one 1/2 cup low fat milk

1/2 cup drinking water

one egg

1/2 teaspoon salt

3/4 teaspoon turmeric powder

1/2 tablespoon oil Ghee or butter (to grease the pan)

Procedure:

Sieve the flour and set aside.

In a big bowl, mix all of the ingredients well together (except the oil) and strain the batter.

Combine in 1/2 tablespoon of oil and set aside.

Heat up a pan with medium heat and grease it with some butter or ghee.

Pour some batter into the mold and transfer the mold towards pan.

As the batter flows by means of the holes of the mold, make circular rounds around the pan to form the netty patterns. (Refer towards video above.)

After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape.

Arrange a couple of Roti Jala on a serving plate and add some curry chicken on the side and serve immediately.

Recipe: MALAYSIAN CURRY CHICKEN

Ingredients:

one boneless/skinless chicken breast meat (cut into tiny cubes)

3 tablespoons Instant Meat Curry Paste

3/4 cup drinking water

1 tablespoon coconut milk

one shallot (diced) 1 tablespoon oil

Technique:

Heat up a small pot and bring from the oil.

Saute the diced shallots until light brown.

Bring in the curry paste.

When it smells aromatic, include in the chicken meat and do a handful of quick stirs.

Add in the water and let it boil.

Lower the heat and simmer the curry for about 10-15 minutes.

Add within the coconut milk and serve hot.