2- State: Selangor

3- Favorite Malaysian dish: Asam pedas

4- Recipe on how to perpare the dish: - halba

   - mint

   - chillies

   - ginger

   - fish (any)

   - aji na moto (some kind of flavour)

   - asam jawa

Where are you from? Which state ? Im Born In Kuala Lumpur , but im from Kuala Terengganu , Terengganu.

What is your favorite food? Im gonna say its Apam Balik , its kind of like pancake with some topping

What is the national dishes ? hurmm , Nasi Dagang maybe ,its a signature dish in Terengganu

Do you cook ? Tell me the steps of dish ? sure , but nasi dagang is still out of my league , its original serve with fish , type of ikan aya or also called Tuna i think , but some state change it to chicken and i dun really prefer dat. 

What’s the most important habits in your family? maybe often deliver food to our family , to my grandparents and their siblings , my fathers cousin as well as my mother , once a month will try help them by giving some food and raw items so that it can ease their montly burden. 

Ingredients:
1.5 kg chicken, cut into bite size
1 cup grated coconut
1 cup Thick coconut milk
30 gram palm sugar, coarsely chopped
1/2 cup vegetable oil
1 tbsp. salt, to taste
1 galangal, peeled and crushed
3 stalks lemongrass , crushed
1 turmeric leaf crushed
1 turmeric leaf finely sliced
2 kaffir leaves, crushed
2 kaffir leaves, finely sliced
Ingredients to be ground (A)
5 red chilies, seeded
20 dried chilies, soaked and seeded
Ingredients to be ground (B) 
20 shallots, peeled 
5 cloves garlic, peeled 
5 candlenuts 
1 galangal peeled 
1 ginger, peeled 
1 turmeric peeled 
3 stalks lemongrass  

 

Step 1: First Prepare the Chicken
Step 2:Prepare All the Spice Ingredients Needed to Make This Dish 

Step 3: Blend Chillies Into Chilli Paste
Snip dried chillies into two and de-seed with a pair of scissors. Soak the dried chillies in hot water.
Also cut and de-seed fresh red chillies.
Blend all the cut chillies into chilli paste and set aside.
Step 4: Blend All Other Spice Ingredients. 
Cut garlic, shallots, lemongrass, galangal, turmeric into smaller pieces and blend into a coarse paste. 

Step 5: Shred Turmeric and Kaffir Lime Leaves. 
Turmeric and kaffir lime leaves give a sweet and aromatic flavour to the chicken curry. You can choose not to add kaffir lime leaves but turmeric leaves are a must because rendang without turmeric leaves just don't taste the same. And we're ready to cook the dry chicken curry! 
 

Step 6: Saute the Chilli Paste.
First add cooking oil into a heated wok over medium low heat and saute the crushed lemongrass and galangal until fragrant.
Step 7: Add the Yellow Onion Paste. 
Mix all the spice ingredients together and continue to saute for about 5 to 10 minutes until aromatic and the oil begins to separate from the paste and the paste has darken considerably. 
 

Step 8: Add the Pieces of Chicken. 
Stir fry the chicken with the aromatic spice paste for about 10 minutes or until the skin begins to brown slightly and all the chicken has been well coated with the spice.                                                                        

 

Step 9:  Add in the Rest of Ingredients Except Kerisik (toasted Coconut). 
Then add in thick coconut milk followed by the crushed kaffir and turmeric leaves.
Next, add in palm sugar (gula melaka) or sugar.
Continue stirring occasionally as you bring the curry gravy to a boil.

 Step 10: Simmer Very Gently the Chicken Curry.
Then adjust heat to low and leave to simmer UNCOVERED for 30 minutes so that the sauce reduces and the chicken cooks through. Stir constantly to make sure everything is cooked evenly and does not stick to the bottom of the wok. 
 

Step 11: Meanwhile, Cook Toasted Coconut (kerisik)
Prepare kerisik (toasted coconut) by dry frying freshly grated coconut under medium low heat until it is well toasted and turn brown and aromatic, about 10 minutes.
  Step 12: Add Toasted Coconut (kerisik) and Shredded Aromatic Leaves. 
After 30 minutes of gentle simmer, add toasted coconut (kerisik) and stir well to incorporate into the chicken rendang gravy. Then stir in the shredded turmeric and kaffir lime leaves. 
 

Step 13: Adjust Seasoning to Taste.
Lastly, add in salt and adjust taste accordingly.
Then continue to cook for another 10 minutes until the chicken is cooked and tender and the gravy is thick and reduced. And we're done!
Step 14: Dish Up and Serve. 
Remove turmeric leaves, kaffir leaves and galangal from dish before serving. 
This chicken rendang dish is so flexible and can be eaten with rice, bread or even pasta if you so prefer! 

 

AK97746 

 

1)  Muhammad Zamil Zafri Bin Zulkifli 

2)  Shah Alam, Selangor 

3)  Nasi Goreng 

4)      

Boil rice. 

Heat the oil in a skillet over medium-low heat. Add onion. Fry the onion, stirring occasionally, for 5 minutes. 

Then add frozen mixed vegetables. cook it another 5 minutes. 

Increase the heat to high, then add the rice to the skillet. 

Stir-fry the rice for about 1 minute, until the oil is evenly mixed with the rice. 

Remove the fried rice from the heat. 

Put it on a plate and serve it with a fried egg. 

Bon Appetit. 

 

ID: AK97757

Assignment:

1. MUHAMMAD ZARIF BIN SHUIB

2.KEDAH 

3. BEEF RENDANG

4. (Recipe): Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Step 2: Blend the spice. Blend all the ingredients in (B), set the blend aside.

Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.

Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Step 5: Add coconut milk. Add the coconut milk and lemongrass into the wok.

Step 6: Add the beef. Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Step 7: Simmer the beef. Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.

Step 8: Cook until tender and turns into dark brown. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

At97185

1-Raymond Raj

2-Kajang, Selangor

3-NASI LEMAK

4- 1 kg rice, preferably basmati rice

6 cups water

200 ml Thick coconut milk (1 coconut)

3 pandan leaves/screwpine leaves, knotted and slightly bruised

2 stick lemongrass, bruised

1 ginger, crushed

1 tsp sugar, to taste

2 tsp salt, to taste

{Chilli Anchovies}

3 cups dried anchovies

1 cup oil

3 cloves garlic

12 shallots

30 dried chillies

3 tsp prawn paste

1 tsp salt

3 tbsp sugar

3 red onions, cut into rings/strips

1 tamarind pulp, (3 ping pong size)

3 cups water (soaked tamarind pulp).