PS: Remember.. Evie never cooks from scratch.. instant noodles and salads are her normal meals.
So what did I attempt to cook?
1) Beef Rendang
2) Belacan Kangkung
3) Red Bean Soup
I must say, the most difficult part of cooking these two dishes is not the actual cooking process.. it's buying the ingredients. I visited all the chinese grocery shops in Chinatown and another one near the university to get most of my ingredients.. but I couldn't find the most important one, BELACAN! So I bought some fish paste as a substitute.
The cooking process took quite long though.. because I had to grind every lil thing like onions, ginger and red onions individually because I did not have a blender but it was a success and I manage to cook up these 2 dishes plus a dessert for Kenn and my housemates.
EeWan boiled some chicken soup and Kenn cooked something too.. you should ask him what he cooked ;p
Evie cooking the rendang
EeWan gave the rendang.. thumbs up!
Belacan kangkung
A group pic.. with EeWan behind the camera.
So what do we need?
1) Beef Rendang
1½ lb beef cut into 1½ to 2-inch chunks
4 cups thick coconut milk
1 cup fresh coconut, finely grated
2 stalks lemongrass, slightly crushed
2-3 turmeric leaves
3 tbsp vegetable oil
2 tsp sugar salt and pepper
To blend:
4-5 tbsp chili paste
1½-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt
To Prepare :
Season beef with salt and pepper, marinate for at least 30 mins
Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste
In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
Add beef and slow boil for 10 mins
Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll
2) Belacan Kangkung
1lb Kangkung [also called Water Spinach or Water Convolvulus], washed well in water, drained and cut into 2-3 inch lengths
3 tbsp peanut or vegetable oil
1½ tsp sugar salt
To blend:
2 tbsp dried shrimp
3 tbsp or to taste, chili paste
6 shallots, peeled
4 cloves garlic, peeled
2 tsp belacan, also spelt belachan or blacan [dried shrimp paste]
Soak dried prawns in hot boiling water till softened, drain, reserve some of the liquid
Using a mortar & pestle or blender, grind the softened dried prawns, shallots, garlic, belacan, chili paste into a chunky paste
Heat wok on high, add 2 tbsp peanut or vegetable oil, stir-fry the paste for 1-2 mins, reduce heat cook until quite toasted and turns a shade darker - careful not to burn!
Add the kangkung, sugar, and salt if necessary [*Note: belacan is salty]
Stir-fry on high heat, about 2-3 mins
Dish onto a serving dish while it is still quite crisp and serve hot immediately
The outcome was great.. I was worried at first that I've made a mistake and added too much coconut milk, made Thai Red Curry instead.. but after letting it simmer for 1 1/2 hours the sauce dried up and became rendang sauce. On the other hand, I put too little coconut milk and the dish was a bit too spicy for the rest of the people. The Belacan Kangkung turned out just nice, and finally I get to eat a belacan kangkung that's spicy!
This is one out of the dozens seafood restaurants found in HK's famous seafood island.. Lamma Tou. Heard about it from Kenn Foong, when he went on his HK-Macau trip with his mum two years ago.
The finale.. fruits
