In a shallow bowl filled with water, soak 10 bamboo skewers.
In a food processor, pulse the onion, garlic, ginger, anchovy, scallion, cumin, cardamom, curry powder, cloves, chili powder, peanuts, cilantro, eggs and flour until finely chopped. Transfer the mixture to a large bowl.
Add the beef, then use your hands to knead the mixture until well combined. Form the mixture into logs roughly 4 inches long and 1 inch round. Gently insert a skewer into each log. Alternatively, the logs can be formed around each skewer. Set aside.
In a small bowl, whisk together the tamarind concentrate and water. Set aside.
In a small saucepan over medium-high, combine the soy sauce and brown sugar. Bring to a boil, then reduce to a simmer. Add the tamarind mixture and simmer until it thickens. Remove from the heat and stir in the sesame oil. Set aside.
Heat a grill to medium. Brush the grill grates with olive oil.
Grill the skewers until one side is cooked through, about 2 minutes. Carefully turn the skewers and let cook for another minute, basting with the glaze. Repeat until the beef is cooked fully, about 1 to 2 more turns.
1 1/2 cup dry roasted peanuts (unsalted) 1 cup water 1 tablespoon sweet soy sauce (Kecap Manis) 1 1/2 tablespoon sugar (palm sugar preferred) 1/8 teaspoon salt 1/4 cup oil 1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water) 3 cloves garlic 3 shallots 2 lemon grass (white parts only) 1 inch ginger (galangal preferred) 1 tablespoon coriander powder (optional)
Method:
Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
I just spoke with Sr. Nor and she mentioned that in Malaysia, a spicy rice porridge is usually served at local mosques only during the Islamic month of fasting.
When I was in Singapore, I tried this porridge once and quite liked the taste.
All praise be to Allah SWT I found variation of this recipe on the internet.
Allah SWT willing I will cook it before the last day of fasting on next Friday.
Heat oil and ghee. Add pounded ingredients and stir-fry till fragrant.
Add spice mix, blended ingredients and beef pieces. Cook until meat is tender.
Pour in water before adding rice and lemon grass. Bring rice and water to a boil, then reduce heat and simmer till rice turns into the texture of porridge.
Add coconut milk and season to taste with salt.
Serve dish with a sprinkle of fried shallots.
Savoury Rice Porridge Recipe - Bubur Lambuk Ingredients: 200 g rice 2 1/2 liter water 150 g lean beef cut, minced or coarsely chopped 150 g boneless chicken meat, diced 150 g medium-sized shrimps, peeled, deveined and diced 4 cm cinnamon 1 piece star anise, whole 4 cloves garlic 3 cm fresh garlic, scrapped and bruised 10 pieces black peppercorns 150 ml thick coconut milk 4 tbsp deep-fried shallots 4 tbsp spring onions, chopped moderately Salt to taste
Method :
* Wash rice in several changes of water, drain and put in a large pan, add water and bring to a boil * Add cinnamon, star anise, garlic, ginger and beef. * Partially cover with a lid and simmer gently, stirring constantly for about 1 hour or until rice is very soft and creamy. If the porridge appears to dry out, add a little hot water. * When rice is soft, remove cinnamon, star anise and ginger, then add chicken and shrimps and simmer for another 15 minutes. * Add the coconut milk here if desired (optional) and season to taste with salt. * Serve hot, garnished with fried shallots and spring onions.
Tip: The rice should be cooked until the grains are broken and the texture is smooth, soft and creamy.
Serving: 8-10 people Ingredients: 1 Kg rice 4-6 liter water 3 cloves garlic 7 shallots 2 tsp whole black peppers
1 cup pucuk paku merah 1 cup pucuk manis 1 cup bayam (Spinach)
1 cup squid (diced finely) 1 cup prawn (diced finely) 2 stingray fillets (grilled and shredded into fine pieces) 2 ikan selar/mackerel fillet (grilled and shredded into fine pieces) 2 cups chicken (cooked and shredded into fine pieces)
2 cups coconut milk salt and sugar to taste
Directions: Soak rice in plain water for at least half an hour to make it softer and faster to cook later. Pound together garlic, shallots and black peppers. Boil the rice until it becomes thick. Add more water as you cook to get the thickness you desire. Continually stir the rice regularly otherwise the bottom will become crusty. (The trick is to use high flame initially and turn it to medium flame once the water boils.) Add the meats (chicken first if you use them, followed by prawns, squids, fish and vegetables). Add salt and sugar and continue cooking for at least 1+1/2 hour. Add coconut milk and continue cooking for about 15 minutes more. If you find your porridge becomes too thick along the way, just add a bit more water and cook a bit longer.
Serve it with fried shallots, onion leaves, small celery and pounded birds eye chillies mixed with vinegar.
Ingredients: 100 gm rice A piece of pandanus leaves 2 stems lemon grass 4 cm ginger 4 cm skin cinnamon 300 gm chicken (diced fine) 2 pieces of spring onion 4 flowers lawang 200 gm ghee 1 ½ liters of water 2 gm cardamom fruit 5 gm garlic fries 2 cups coconut milk
Sliced ingredients: 4 onion peel 2 peel garlic
Directions: Heat oil, add pandan leaves, garlic, onion, skin cinnamon, cardamom and Star anise fruit. Stir fry until fragrant and aroma increased. Add water and rice. When rice is fluff, add salt, coconut milk, chicken. Bring to boil until cooked. Serve with fried onions and sliced onion.
Since the Islamic month of fasting started on August 22, husband has been bringing daughter to the mosque for night prayers regularly.
I am too tired nowadays to go anywhere after dinner, so I just stay home and go to bed before they come home.
Daughter has been reminded repeatedly not to disturb others who are praying, and yet she will run around and talk loudly in the mosque.
Husband always tell daughter to behave but she just continue her usual routine whenever husband is praying. Last night the Imam spoke to daughter about keeping quiet in the mosque, and miraculously, she listened to him.
I guess it's kind of true that your own kids listen to others more than they listen to you.
Yesterday evening I spent about 2 hours in the kitchen to prepare dinner.
This was certainly a rare occasion because I rarely do so. Usually I am in the kitchen for only 15-30 minutes to prepare any meal. I don't know why but it's like suddenly I got inspired to put some effort into preparing a variety of food for my family. I thought I better dive right into cooking when I am motivated to do so. Too bad I didn't take any pictures because I was too hungry to do so.
First I pan fried a fish for husband and daughter. Although I cannot stand the smell of fish, I did so because they love to eat this dish.
Then I used the breadmachine to make Kaya Jam with 1 cup sugar, 1 cup coconut milk, 4 eggs and 15 Pandan leaves, which took about 1 hour.
While waiting for the Kaya to be ready, I prepared Thai Spring Roll from a Thai cookbook 'Quick and Easy Thai Cuisine: Lemon Grass Cookbook'.
Ingredients: 4 servings 2 Tbsp oil 1 tsp minced garlic 2 cup shredded celery 2 cup shredded carrot 3 Tbsp fish sauce 2 Tbsp sugar 1/8 tsp white pepper 1 egg yolk, beaten (to seal wrappers) 12 spring roll wrappers
I also prepared Mee Goreng, Indian fried noodle, even though I cooked rice. I got the recipe from 'Joy of Cooking: Local Delights (Nan Yang Xiao Chi)'
Somehow I felt so much better when I ate the Kaya with butter on toasted bread. It almost brought me back to my time in Singapore. I guess this is what comfort food is all about.
I am so looking forward to bringing a jar of homemade Kaya to my dear sister, nephew and niece in Ohio.
Sr. Nor told me that in India, pregnant women chew cumin seeds to reduce/eliminate gas in the stomach. She said that it worked very well for her during her three pregnancies.
According to this web site, here are other home remedies for morning sickness: - any non-carbonated syrup - fresh ginger root - cloves, cinnamon or cardamon - slippery elm, red raspberry - apple cider vinegar - wheatgerm with milk
'... is rich in iron, is very useful as an antiseptic or for digestive disorders. They also boost the power of the liver.
Cumin can help with indigestion, diarrhoea, nausea and morning sickness, If you boil one teaspoon of seeds in one glass of water and mix with salt and a teaspoon of coriander leaf juice and have it everyday.
Cumin also helps to relieve the symptoms of the common cold due to its antiseptic properties. If you have sore throat, add some ginger to cumin seed water and have it whole day till it sooth your throat.
It is also a good ointment before boils. Make a paste of black cumin seeds with water and apply to the affected area.
It is also a great tonic for our body, even if you don’t have any specific ailment. It increases heat in the body thus making metabolism more efficient.'
In undeveloped countries, I am sure that there are folk remedies that people use for certain health ailments. I will have to ask my mother for traditional folk remedies from China since my grandparents immigrated from China to Singapore in the early 20th century.
All praise be to Allah SWT the weather has turned cooler since last week.
To be fasting in Texas under extreme heat is really no joking matter. I have not stepped out of the apartment when the temperature is above 95 degree F. So now that average temperature is around 90, at least I get to water the plants in the cool mornings.
