Lazy Banana Leaf Rice Set & Lauk
Yield : Cukup untuk 4 orang makan single portion / 2 orang makan dinner & sahur
Strategy : These are 4 dishes to a rice that needs to be served at the same time. Therefore, suggest to :
1. Mise en place.
2. Make the raita.
3. Prep the snakegourds.
4. Prep the chicken 65.
5. Make curry.
6. Make rasam.
7. Deep fry the snakegourds.
8. Deep fry the chicken 65.
#1 : Most dishes use the same ingredients. Prep them all and set aside.
#2 : Quick, easy, and needs time to really get cool in the fridge & well blended.
#3 : Needs most time to extract out water.
#4 : Needs time to marinate.
#5 : Can be reheated near service time.
#6 : Can be served at room temperature.
#7-8 : Prepare to deep fry at least 1 hour before service.
Needs prep time
2 baby cucumber, diced small
1/2 ripe tomato, removed core and seeds & diced small
Few slices of large red onion, sliced thinly
2-3 tbsp of plain yoghurt
1/2 tsp of fine salt
1-2 tsp of sugar (needed to keep the ingredients sturdy & not mushy)
Few dash of milk
1. Combine all ingredients and mix well. Season with extra salt / sugar to your taste.
2. Make ahead of time and store in the fridge. Set aside to pickle for at least a few hours prior to serving.
3. Best served cold.
Snakegourd Fritters (Petola Ular)
Needs prep time
3 batang snakegourds (petola ular)
1 tsp coarse salt (pickling 2 hrs)
2 tsp fine salt (pickling 2 hrs)
Deep fry coating :
2 tsp fennel seeds (jintan manis)
2 tsp cumin seeds (jintan putih)
1/2 tsp Knorr's chicken stock powder
A dash of white pepper
A dash of black pepper
2 tbsp chili powder
1 tbsp Bestari frying flour (original version)
2 tbsp rice flour
3 tbsp corn starch
2 tbsp all purpose flour (wheat)
1. Wash the snakegourds. Cut into half lengthwise and remove all the seeds & cottony white centre with a spoon. Cut the snakegourds into smaller bite sized pieces, e.g. between 1-2 inches long. Wash the snakegourd pieces to remove all slime / dirts. Place into a metal bowl & add pickling salt. Mix thoroughly to coat all surface of snakegourds. This step is crucial to remove all bitterness & excess water out of the snakegourds to produce a well-balanced flavour with crispy texture. Set aside to pickle for at least 1-2 hours prior to deep frying. Mix occasionally to recoat all snakegourd pieces with salt water after a while.
2. Once done pickling, wash all of the salt away from the snakegourds. It may take 2 to 3 washes to completely remove all salt. Take out as much water as possible from the bowl without pressing the snakegourd. Set aside.
3. Sangai (roast without oil) fennel seeds & coriander seeds. Once toasted & aromatic, pound into fine powder using mortar & pestle.
4. Add the ground spices, chicken stock powder, chili powder, white pepper, black pepper, and all flours onto the snakegourds. Mix thoroughly to coat all surfaces. Adjust with flour and water to coat all surfaces of snakegourds. Coating might feel wet and sticky. That is fine.
5. Deep fry until crispy. Might take around 5 minutes.
6. Serve hot.
Chicken 65
Needs prep time
2 tsp coriander seeds (ketumbar)
2 tsp fennel seeds (jintan manis)
2 tsp cumin seeds (jintan putih)
1/2 tsp black peppercorns (lada hitam)
1 inch ginger
3 cloves garlic
1/2 tsp coarse salt
2 curry leaves stalks
1 tbsp lemon juice >> to replace yoghurt as I don't really like it for chicken marinade.
250gm chicken, cut into small cubes
1 tbsp chili powder
1 tbsp curry powder
2 tbsp rice flour
2 tbsp corn starch
1 tbsp Bestari frying flour (original flavour)
1. Sangai (fry without oil) coriander seeds, fennel seeds, cumin seeds, and black peppercorns. Once roasted, pound to fine powder using mortar & pestle. Set aside.
2. Pound ginger, garlic, and coarse salt into a fine paste. Set aside.
3. In a bowl, combine the ground spices, wet paste, curry leaves, lemon juice, chili powder and curry powder. Mix to form a fine marinade.
4. Add chicken. Mix thoroughly to coat all chicken surfaces.
5. Add in all flours. Mix thoroughly. Coating might feel a little dry and powdery. That is fine. Set aside to marinate for at least 1-2 hours before frying.
6. Once done marinating, deep fry in enough oil. It will be done between 5-7 minutes, once the coating is well crispy.
7. Serve hot with lemon wedges.
Chicken Curry
4 cuts of chicken (~250gm)
3/4 large red onion, sliced thinly
2 pcs dried chili, roughly broken into 3 parts
2 curry leaves stalks
2-3 tbsp Baba's curry powder
1 tbsp Adabi's curry powder
2 garlic cloves, smashed
2 bowls of water
1/4 Kara's coconut milk cream (50ml)
1 tbsp kerisik
1-2 tsp coarse salt
1/2 carrot, stew cut
4 whole okras, top stem trimmed
1 tomato, cut into 4 parts
1 calamansi lime juice
1. Sautee red onion in enough oil until soft and translucent. Temper in dried chilli and curry leaves until aromas were released.
2. Add in curry powders. Sautee until bubbly and light, but not until burnt.
3. Add in chicken and garlic cloves. Sautee until well coated and chicken skins have firmed up a little bit.
4. Add in water, coconut milk, kerisik, coarse salt and carrot. Adjust water and coconut milk to your liking. Let the curry stew until carrots are somewhat softened. Stir to avoid coconut milk broke.
5. Add in okras, tomatos, and lime juice. Simmer until okras are quite tender. Adjust water and salt where necessary.
6. Serve hot.
Rasam
<https://m.facebook.com/story.php/?id=878160368948931&story_fbid=1418303834934579> and also the recipe in back packaging of Baba's Rasam Powder
1/4 large red onion, sliced thinly
2 pcs of dried chilli, roughly broken into 3 parts >> too spicy. Perhaps to reduce to only 1 dried chili. Or none at all.
2 curry leaves stalks
1/2 tsp black mustard seeds (biji sawi)
1/4 tsp fenugreek seeds (halba)
1/2 tsp cumin seeds (jintan putih)
2 tbsp masoor dhal
1-2 tbsp Baba's Rasam Powder Mix
2 cups water
1/2 tsp coarse salt
1/2 tomato, sliced into 4 parts
1 garlic clove, sliced thinly
1 cup tamarind water
1 stalk of coriander leaves (for garnishing) >> I don't have, so I don't use.
1. In a pot with heated oil, sautee red onion until translucent.
2. Add in dried chilli, curry leaves, mustard seeds, fenugreek seeds, cumin seeds, and masoor dhal. Temper until sizzling stops and aromatic.
3. Add in rasam powder and stir fry until light. Do not let the powder burn.
4. Add in water, salt, tomato and garlic slices. Simmer until boiling & tomato is quite softened.
5. Add in tamarind water. Season to taste.
6. Once simmering / boiling, take off the heat. Do not heat for too long as they say Rasam has a tendency to get bitter once overcooked.
7. Serve as a refreshment at the end of meal.
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