Slow Cooker Malaysia Rendang (Beef)

I just love Malaysia's Nasi Lemak with Rendang.  However, cook Rendang on a stove top can be challenging and time consuming.  I am delighted to cook them in a slow cooker.  Easy and yummy.  It is very authentic and original.

Ingredients
1. 5-6 lbs (3 kati) chuck roast beef, cubed
2. 3 medium sized onions, quartered
3. 10 garlic cloves, pressed & skins removed
4. 2" ginger, cut
5. 8 pcs of lemon grass, thinly cut
6. 20-30 pcs dried red peppers
7. 10 Candle nuts (Buah Keras) or Cashew nuts
8. 3 Tbs Turmeric power or 2" fresh turmeric
9. 1/3 cup cooking oil
10. 1 can (about 14 Fl. oz) coconut milk
11. salt
12. 1/4 cup of lime juice


How
a. Brown finely blend ingredients #2-9 in a food processor into a paste
b. Add #1 and cook for 15 minutes
c. Put it all into a slow cooker and salt and cook 5 hours on high or till it tender
d. Add #12 before serving.

Yummy Sweet & Sour Pork

This evening, I am craving for sweet & sour pork. 

Yummy Sweet & Sour Pork

1. 3 lbs Boneless Pork Loin, cut into cubes size, marinade 30 minutes with 4 Tbs Soya Sauce, 6 egg yorks, 1/2 cup of corn starch, 2 Tbs sesame oil, 1 tsp sea salt.
2. Mixed 3/4 cup of corn starch with 3/4 cup of flour
3. Oil for deep fry
4. 1 bulb of garlic, minced
5. 2 Tbs ginger, minced
6. 1 yellow onion, sliced
7. 1-2 cup of small sliced of pineapple
8. 3 Roman tomatoes, sliced

9. 1 1/2 cup of carrot, thinly sliced/peeled
10. 1 1/2 cups of rice vinegar
11. 1/2 cups of water
12. 1 Tbs corn starch, mixed with 2 Tbs water
13. 1/4 cup of sugar
14. 2 Tbs soya sauce

How:
a. Mix #2 with #1 before deep fry.  Fry till golden brown in medium high heat, about 3 minutes. Dish out and set aside on a wire rack/paper towel.  Cook in several batches, spread out and do not overcrowded.
b. Brown #4 & #5, add #9 peeled carrot, #6 & #8, cook for 5-10 minutes, add #7, #10-14, stir & simmer till thicken
c. Put #a to the deep fryer again and scoop up & drip on a wire rack/paper towel.
d. Put #c onto a serving plate and pour #b on top of #c
Yummmmy!

My Family Comfort Food: One Pot Pork Rice

This is an easy recipe.  I cook this meal whenever I am busy or craving for rice dish. 

1. 1 lb of boneless pork loin, cut into small pieces and marinade with 2 Tbs soya sauce, 1 Tbs cooking wine, 1tsp corn starch, 1/2 tsp sugar, 1Tbs cooking oil, 1 Tbs oyster sauce (optional)

2. 2 cups of onion, small pieces, brown

3. 1/2 cup of garlic, small pieces, brown

4. 1/4 cup of ginger, small pieces, brown

5. 2 cups of carrot, small pieces

6. 2 cups of celery, small pieces

7. 1 cup of frozen green peas (optional)

8. 1/4 cup of cooking oil

9. 2 Tbs soya sauce

10. 5 Tbs dark soya sauce

11. 6 cups of rice cooked according to direction

How:
a. Brown #3 & #4, add and brown pork meat on a non-stick pan in medium heat

b. Add #5 and #6 cook till tender

c. Add #9 and #10 cook for 3 minutes

d. Dish out and mixed with cooked rice

e. Add #7 frozen green peas (optional)

f. Add #2

Before adding dark sauce

After adding dark sauce

Rice with cooked ingredients

It is okay to be oily, once it mixed with rice...just perfect.  If you cook your rice in a rice cooker, keep the mixed rice for 5 minutes.
Yum...

Yummy Chicken Chop

Have to try a new recipe.  I checked Emeril's New New Orleans cooking cookbook: Paneed Chicken with Creamed Garlic Potatoes.  I just have to try it.  In Malaysia, we just call it chicken chop.  Again, I changed the recipe somewhat, for I was not going to rush out and get the of herbs ingredients listed, just have to do what I have.

1. 2 1/2 lbs of boneless chicken thigh, pound with wooden mallet (hammer) to thin piece, 1/4" thick and seasons with 6 tsp of Emeril's Creole Seasoning*.

2. A plate of 1/2 cup flour

3. Mix 1 egg and 1/2 cup of milk in a soup bowl

4. Mix in a soup bowl, 5 oz crackers, crushed them in a Zip lock bag, 1/2 tsp dried thyme, 1/2 tsp dried basil, 1/2 tsp dried parsley leaves,  1/2 dried oregano, 1 cup grated Pepper Jack Cheese


How

a. Put each piece of chicken on #2, next #3, then #4.
b. Put 6 Tbs olive oil on medium heat frying pan, saute the chicken chop till golden brown.
c. Serve with mashed potatoes and spinach salad
Yummmmmmmm
Serve 2 Adults and 2 Young Adults

It does look burnt.  So, do not cook on high.  If you do, watch them.


*http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html

On June 27, 2011
I tried the boneless pork loin, cut them into 1" thick.  Yum...as well.

Boneless Pork Loin

Out of the World Angel Hair Pasta

Today is kind of fusion dish.  I always enjoy Emeril New New Orleans Pasta:
http://www.emerils.com/recipe/2659/New-New-Orleans-Pasta.
For Emeril's Essense Recipe:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe/index.html

I change it somewhat and it gives a "kick".  I cook triple portion.  Feed 10.

Ingredient:
1. 1/2 lb boneless chicken thigh, cut into strips and marinaded with 1 Tbs Emeril's Essence*
2. 2 Tbs of Emeril's Essence
3. 1 lb shrimp, peeled, marinaded with 1 Tbs Emeril's Essence
4. 1 medium size yellow onion, diced
5. 1 bulb garlic, diced
6. 1 1/2 cup of milk
7. 2/3 stick of butter
8. 2 Tbs flour
9. 2 chopped Chinese sausage/4 oz chopped andouille or chorizo sausage
10. Salt & Pepper (optional)
11. 1 Tbs Soya sauce
12. 1 cup of chopped green onions
13. 1 cup of chopped Pepper Jack cheese
14. 2 Tbs olive oil

How:
a. Melt the butter, #6 and #8, stir till thicken and set aside.
b. 1 Tbs olive oil to brown #5 & #6, dish out 1/2 for the shrimp
c. Put in #1 and cook for 2 minutes on medium heat.  Add #9-12, cook 2 minute.  Add #a  and #13, cook for 2 minutes.
d. Toss with cook (1 1/2 lbs angel hairs)
e. 1 Tbs olive oil to stir fry #3 till the shrimps turn pink and set aside
f. Dish out a plate of toss pasta, put a few cooked shrimp on top, sprinkle with some more cheese (optional) and eat with garlic bread and cooked vegetable of your choice.
Yummmm....

Fish Porridge

Ingredient
1. 2 cups of rice, cook with 1 gallon of water/3 lbs chicken broth for 40 minutes in medium high
2. 2 medium size onion, minced
3. 2 bulbs of garlic, minced
4. 1 inch ginger, minced
5. 2 spring onion, minced
6. 1 1/2 lbs of fish fillet, thinly sliced, marinade with 1 Tbs soya sauce, 1 tsp corn starch, 1 Tbs cooking wine, 1/2 tsp sugar
7. 4 Tbs cooking oil
8. Chilantro, minced (optional)
9. Salt & pepper
How:
a. Brown 2 for 10 minutes with 2 Tbs of cooking oil, add 3 & 4 in medium high heat.  Dish out 1/2 and put them inside the porridge,  keep 1/4 on a small bowl, use the remaining to brown with the fish for 15 minutes. 
b. Season the porridge with salt & pepper
c. Dish out unto a soup bowl, put about 2 Tbs of fish, & some cooked garlic+onion+ginger
Yum...

I want to thank my elder sister Janet for showing how to cook this dish.  I just give a slightly different twist. 

Hong Kong Wonton Soup

I really not very fond of wonton soup in Malaysia.  However, Hong Kong wonton soup is so delicious.  My hubby likes to eat them very much. 

Ingredients
1. 1/2 lbs ground pork
2. 1/2 lbs minced shrimp
3. 1/2 lbs shrimp, cut them into pieces
4. 1 Tbs ginger, minced
5. 1 Tbs green onion, minced or 1/4 cup of green peas
6. 1 cup of mushroom/water chestnut, minced
7. 1 1/2 Tbs soya sauce
8. 1 Tbs Sesame oil
9. 1 tsp sugar
10. 1/2 tsp white/black pepper
11. Hong Kong Wonton Wrappers
12. 1 lb of pork bone for soup stock, cook for an hour (or One 3 lbs can chicken broth)

How:
a. Mix 1-10. 
b. Wrap 1 round tsp of a in the middle of wanton wrapper and use your finger to moist the edge with water. 
c. Cook 10 pieces with cover for 4-5 minutes on medium heat in a separate pot with vegetable of your choice. 
d. Dish out in a bowl and put in 1/2 cup of both.
Yum...eat them with hot sauce.