Friday, October 14, 2011

Prawn Biryani

This recipe originally featured in Malabar Spices.  As usual witth my own style of cooking, i presented this recipe with few alterations in term of ingredients and few preparation skills. As we know, preparing biryani tends to consume a lot of time and patience. There's few steps need to follow.  This prawn biryani was prepared quickly and easily.  Eventhough I have few collections of biryani recipe which havent posted yet tends to look for new recipe for prawn biryani. As i remember prawn biryani which i tasted so far in local restaurants did not really meet my preferences. Wonder if i could give a try myself.  I could say finally i had met my preference of tasty Prawn Biryani. Fellow readers you may try this for upcoming celebration of Deepavali and get thumbs up from your guests.
Ingredients :
For the prawn masala :
  • 1/2 kg prawns
  • 2 tbsp of dry chilli powder
  • 1 tsp of turmeric powder
  • salt
  • 4 tbsp of biryani masala powder
  • 1 onions chopped
  • 1 tomato chopped
  • 2 tbsp of yogurt
  • handful of mint leaves
  • handful of coriander leaves
  • 5 cloves garlic
  • 1 inch ginger
  • 2 green chilli
  • 1/4 tsp garam masala
  • salt
For the Rice :
  • 2 cups of Basmathi rice
  • 2 tbsp of Ghee
  • 1 screwpine leaves
  • 1 cinnamon stick
  • 4 cloves
  • 1 bay leaves
  • 5 cardamoms
  • 1 star anise
  • 1 onion thinly sliced
  • water
  • 2 tbsp of coconut milk
Preparation :
Prawn Masala (1st part)
Marinate prawns with chili powder, turmeric powder and salt for 20 minutes. Meanwhile blend ginger, garlic and green chilies together in a food processor. Keep aside.
For rice
Wash the Basmathi rice and soak in water for 20 minutes.
Then drain and keep aside.
Heat ghee in a heavy vessel.
Add spices (cloves, cinnamon, cardamom, bay leaf, star anise).  Followed by thinly sliced onions. Saute till the color change to pink brownish.
Add uncooked rice and keep stirring for 2 minutes. Meanwhile bring to boil 4 cups of water in a rice cooker. Once the water boils, transfer the uncooked rice to the pot. Add salt, screwpine leaves and coconut milk. Let the rice cooked.
Prawn masala (2nd part)
Heat oil in a pan. Shallow fry the marinated prawns until half cooked and keep aside.
Take two tablespoon of the oil and drizzle over cooked rice.
Add sliced onions to the leftover oil and saute to golden brownish. Add chopped tomatoes and cooked until soft and pulpy.  To this add blended ginger, garlic and green chili paste. Fry to cook until raw smell goes off.
Add coriander powder and biryani masala and fry for 2 minutes. Then add 1/2 cup water.
Let the gravy boils for 3 minutes or until gravy thickens. Once the gravy thickens, add salt, yogurt, garam masala, chopped coriander leaves, mint leaves. Fry for another 2 minutes. I used to add biryani masala earlier. The masala powder i used in this recipe bought readymade from supermarkets.  I like Mother's Choice then other brands that available in the market.
Now the prawn masala is ready.
For the final step, preheat oven to 160 degree C.
Prepare a vessel with smeared with 1/2 tsp ghee on bottom. Its best to layer with banana leaf as well to get aromatic flavor of biryani.  Layer firt part with rice. Then followed by prawn masala. Sprinkle with a pinch of biryani masala on top. Layer again with rice. Drizzle 2 tsp of ghee. Cover the vessel with aluminium foil. If you happen to use banana leaf at the bottom, cover with another piece of banana leaf on top then followed by aluminium foil to tighthen. Bake in the oven for 10 minutes.  Oops! i forget to garnish first with roasted cashews. Please add this before cover with the foil.
Once done, please let it cool covered and undisturbed for at least 30 minutes before serve. Use wooden spoon to scoop out the rice. Gently mix the rice before serve.
Best serve with cucumber onion yogurt salad. Add pappadam for more crunchier feel.
Its really tasty and i had prepared the dish several times before i post it here today. Make sure you try this at home! Trust me, you will love it too.

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Tuesday, October 11, 2011

Chicken Rendang

Chicken rendang known as Malay communities traditional recipe. However in Malaysia, everybody regardless race, loves rendang especially with Nasi Lemak (fragrant coconut flavored rice) It is compulsory dish during Raya celebrations. Chicken or beef rendang best savoured with lemang (glutinuos rice cooked inside bamboo) and ketupat (pressed rice cake).

  I had prepared the dish some time ago. Just got time to post it in my blog.

There are various recipes of Rendang when you surf the net or in cook books. Even each states in Malaysia have different version of Rendang recipe past through their ancestors. What i did here was fusion the recipe. I modofy the recipe using Indian spices.

Here comes the recipe :

  • 500 gm Chicken cut into small pieces

  • 200 ml Coconut milk

  • 2 tbsp Kerisik kelapa

  • Turmeric leaf (daun kunyit)

  • Lime leaves (daun limau purut)

  • 1 tbsp Chicken curry powder

  • 1 tsp turmeric powder

  • Salt to taste

  • 1 tbsp Soy Sauce (optional)

Spices :

  • 1 Cinnamon stick

  • 3 Cardamom

  • 3 Cloves

  • 1 tsp semi grounded Fennel seeds

For Blended Paste:

  • 6-7 Shallots

  • 5 Bird eye chillies

  • 7-8 Dry red chillies

  • 2 stalk of Lemon grass

  • 2 inch Galangal

  • 1 inch Ginger

  • 2 cloves Garlic

  • 2 inch turmeric root

  • 1 tsp palm sugar

  • adequate amount of Water

Preparation method:

Since i have earthern pot, so i prefer to use that. Heat 5 tbsp of oil in a pot.

Mean while wash the chicken peaces with turmeric powder and keep aside.

Once the oil hot enough add the spices such as cinnamon, cloves, and cardamom. After 2 seconds, add grounded fennel seeds. Let it splutter for few seconds. Don't let the seeds burned. Now add the blended ingredients and cook until oil floats. One more thing, please add chicken curry powder together with the blended ingredients. Keep stirring to avoid burning. Cook the paste well till the raw smell goes off.

Once the raw smell off add chicken pieces and stir to well combine. Add 100 ml of coconut milk mix with 400 ml of water. Let the gravy boils for 4 minutes. Then add another 100 ml of coconut milk and let the gravy boils to thick. It will takes about 10 to 15 minutes for the gravy to thick and dry. Remember to keep on stirring and put the flame on medium.

Meanwhile for those prefer to do own kerisik at home, you may prepare it while the gravy is boiling. Just get 3 tbsp of fresh coconut grated and dry roast in a wok for few minutes. Keep stirring until it changes color to brown evenly. Keep aside. Add the kerisik kelapa when the gravy almost to dry out.

 Once the gravy becomes dry, please add chopped lime leaves about 3 leaves and turmeric leaves to add flavor. You must tear the turmeric leaves befoe added into the gravy. Keep stirring for another 5 minutes. Now you may add salt, soy sauce and palm sugar to taste.

Sprinkle with some finely chopped lime leaves for lime fragrant.

Its ready to serve. May serve with, Nasi Lemak, steamed white rice, Ketupat, Lemang or even any roti.

I hardly prepare this dish cause you need to do a lot of preparation and time consuming. Further more, this recipe requires usage of coconut milk which is contains saturated fat which very hard to break off the chains and cannot substitute with any low fat or skimmed milk. The Rendang taste very much depends on coconut milk.

I have try this recipe even using mock meat. The result was awesome.  Next i would like to try this Rendang recipe using prawns. I have tasted it once in a Nasi Lemak shop. Why not give it a try myself? Till then enjoy the Rendang recipe and please post your comments. Thank you!

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Chocolate Cake

Anybody could resist if offered a piece of delicate moist, fudgy, rich chocolate cake? I'm sure none of you on the earth coud do that. After been fasting and vegetarian for the past holy week of navarathiri, i just feel to indulge myself with moist and rich chocolate cake. For years i have been using the same recipe to bake my favourite fudge chocolate cake. Just for a change i wanted to try different recipe. Its so happen to came across guest blogger in Rasa Malaysia, Ho Siew Loon inspires me to try her tried on recipe which adopted from Little Teochew. It is almost similar to the recipe whch i used to bake. Here i shared her recipe which cannot be describe using words how tasty it was.

Here what you need to prepare :

Chocolate Cake

  • 200 g self raising flour

  • 1 tsp baking powder

  • 1/2 tsp Baking Soda

  • 250 g Butter

  • 1 cup castor sugar

  • 2 tbsp Cocoa powder

  • 220 g Dark chocolate

  • 4 large eggs

  • 1 cup milk

Preparation Method:

Preheat the oven

Sift flour,baking powder and baking soda at least 3 times.

Chopped the chocolate into pieces and melt under double boiler. Keep aside.

Beat butter and sugar until light and fluffy using electric mixer. Add egg one by one while mixing in medium speed. Use one egg at a time.

Add melted chocolate slowly using low speed. Make sure cholate well combined with the batter.

Now add in flour together with cocoa powder  in three batches subsequently with milk. Dont over mix the batter.

Pour into the cake tin and bake about 55 minutes for 160 degree C.

Once done, cool the cake first before invert onto wire rack.

Serve with chocolate ganache to taste rich and creamy

Chocolate Ganache

  • 1/2 cup whipping cream

  • 200 g semisweet chocolate

  • 50 g butter

Melt all the ingredients using double boiler and let it cool slighly

Spread  onto the completely cooled cake.

Decorate with your own creativity!

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