raya recipes

Beef Rendang (rendang daging), the way my mum made it. A curry with meltingly tender beef,  slow cooked in a rich, aromatic and highly spiced coconut gravy.

Beef Rendang Recipe (Resepi Rendang Daging)

400 ml coconut milk

water

lemongrass, bruised ((serail))

turmeric leaves OR 6 kaffir lime leaves ((daun kunyit))

salt

lemongrass ((serai))

2.5 cm galangal ((lengkuas))

cm ginger ((halia))

garlic ((bawang putih))

red chillies ((cili kering))

large onions, quartered ((bawang besar))

Tbsp kerisik

tsp ground turmeric ((serbuk kunyit))

Tbsp ground coriander ((serbuk ketumbar))

Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.

Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

Let&#x27;s prepare the ingredients

Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.

Let&#x27;s chop up the ingredients into a paste

Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.

Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.

You shouldn&#039;t really need to stir the rendang until the last 30 minutes or so, where you&#039;ll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.

Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.

Let&#x27;s get cooking!

Click here for the Recipe!

Fancy some Serunding?

https://www.youtube.com/watch?v=Yc92oj8UTg8

Recipe starts at 6:06.
Beef Rendang or rendang daging, in Malay/Indonesian, is a curry fit for a King. It’s a curry with meltingly tender beef that’s been slow cooked in a rich, aromatic and highly spiced coconut gravy that will keep you coming back for more.

Full recipe: https://www.singaporeanmalaysianrecipes.com/beef-rendang-daging/

Beef Rendang Recipe (Resepi Rendang Daging), the way my Mum Made It

Pineapple Tarts or Kuih Tart in Malay, are the personification of the festive cookie in Singapore and Malaysia; melt in your mouth shortcrust pastry shells filled with homemade pineapple jam.

Pineapple Tarts Recipe (Resepi Kuih Tart) (+ Eggless and Vegan)

700 g plain flour ((all purpose flour))

Tbsp condensed milk (at room temperature)

400-500 g salted butter,

pineapple jam

flour

¼ tsp baking powder

70 g condensed milk,

Tbsp condensed milk,

400-450 g salted butter, at room temperature ((14 oz – 1 lb))

400-450 g vegetable fat

Tbsp vegan yoghurt ((soy or anything else))

milk

Sift the flour.

Whisk the egg and condensed milk with a wooden spoon until combined.

Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that&#39;s perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that&#39;s way too soft. It will get smooth as we add the flour.

Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.You will probably not need all the butter.

Now, using your fingers, bring it all together lightly, do not knead.

Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.

Making Pineapple Tarts Pastry

On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.

Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.

Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.

Preheat oven to 160˚C/310˚F (Fan 140°C).

Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.

Rolling, Cutting and Filling Pineapple Tarts

Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!Also, the thicker your tarts, the more time you will need.And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.

Repeat the whole rolling, cutting and filling with the rest of the pastry.

When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don't get eaten up first!

Bake 'em, Dano

Sift the flour and baking powder.

Add all the condensed milk and mix thoroughly with the wooden spoon.

Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

Eggless Pineapple Tarts

Add 400g the vegetable fat and mix in as much as is possible. You will most likely not get a smooth mix, and that&#39;s perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that&#39;s way too soft. It will get smooth as we add the flour.

Add the yoghurt and mix with a wooden spoon.

Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. We want to be gentle and not knead the dough. Just use your fingertips to bring it all together, see the video.

Add the water 1 Tbsp at a time, until the dough comes together. If you need more than 4 Tbsp, that&#39;s fine.

Bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.

Vegan Pineapple Tarts

Click here for the recipe!

Fancy Kuih Makmur?

https://www.youtube.com/watch?v=AxomMOhbeUY

Recipe starts at 4:10.
Pineapple Tarts or Kuih Tart in Malay, are the personification of the festive cookie in Singapore and Malaysia; melt in your mouth shortcrust pastry shells filled with homemade pineapple jam.

Full written recipe for pineapple tarts: https://www.singaporeanmalaysianrecipes.com/pineapple-tarts-recipe-resepi-kuih-tart/

Full written recipe for pineapple jam: https://www.singaporeanmalaysianrecipes.com/pineapple-jam-kuih-tart/

#eidrecipe, #kuihraya

Homemade Pineapple Tarts Recipe (Resepi Kuih Tart)

Cook an authentic chicken rendang, the way I&#039;ve been making it for 30+ years. And find out about its ingredients and their substitutes!

Chicken Rendang Recipe (Resepi Rendang Ayam)

Tbsp vegetable oil ((minyak))

kg mix chicken portions (see article above)

400 ml coconut milk ((santan))

water ((air))

salt ((garam))

tamarind pulp ((asam jawa)

ml water (for the tamarind)

Tbsp desiccated coconut (or grated coconut)

Tbsp coconut milk (from above)

star anise ((bunga lawang))

cinnamon stick ((kayu manis))

green cardamom pods ((buah pelaga))

red chillies ((cili kering) see article above)

½ tsp ground turmeric ((serbuk kunyit))

Put the kettle on, about half full.Dried Chillies. Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.After 20 minutes, drain and rinse the chillies, and losing the seeds, if you like. Place them aside.

Tamarind. Place the tamarind pulp (if using) into a bowl, and top with 125 ml (½ cup) of hot water from the kettle. Leave to soak for 10 minutes, no need to cover.

At the end of 10 minutes, mash it all up with your fingers and fish out all the fibrous pulp and bits of shell, as much as you can.I prefer not to strain the tamarind juice, as you&#39;ll miss out on all the flavour if you do. The odd bit of pulp is perfectly fine.

Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds.If using lime leaves, just tear the leaves up.

Prep Work

Shake your coconut can up to mix the fat and liquid into 1 homogenous mixture.Tip the desiccated coconut into a small frying pan, along with 1 Tbsp of the coconut milk. Cook on low for 2-3 minutes, tossing the flakes until they are dry and a deep golden brown colour.Err on the side of caution and take it off before they get too brown, as towards the end, they can burn pretty quickly.

Tip it out onto a plate or your mortar. This will stop the kerisik from burning in the hot pan.Leave to cool for 5 minutes, then pound to a semi-coarse grind.

Kerisik

Place your lemongrass, galangal, ginger and garlic and chop for 20 seconds.Add the chillies and chop again for 20 seconds.Now add the onions and blend everything to a fine paste.

Finally add the ground turmeric and coriander and blend in.

Heat the oil on medium and fry the star anise, cinnamon and cardamom for 20 seconds.

Add the bruised lemongrass and spice paste and fry for 5 minutes, stirring every so often. Because we&#39;re only using 4 Tbsp of oil, it will start to get dry half way through. Just turn the heat down to medium-low and stir to stop it from burning.

At the end of 5 minutes, tip in the chicken pieces and coat them well with the spice paste. Stir and leave the chicken to cook for 1 minute.

Add half the tamarind juice, coconut milk, water, turmeric leaves and kerisik, and bring everything to a simmer on medium heat. Give it a good stir.Cook, uncovered, for 45 minutes, stirring a few times in the last 15 minutes.If you&#39;re using bite-sized boneless chicken, then you only need 30 minutes.

When it&#39;s done, check seasoning and add more salt if you think it needs it. And also more tamarind to your taste, if you fancy a little more tartness and depth.Just bear in mind, rendang is not a tangy curry, and you are not going for hot, sweet and tangy Thai flavours.Serve as suggested in the article.

I made this for our dinner and my husband loved it so much. 
It is so easy to make and really delicious!

This was really, really good. Probably the best chicken rendang recipe I've tried making, very tasty.

Just watched it on youtube. Got an hari raya gathering with the muslim family this weekend. I'll be making this. Thank you!

https://content.jwplatform.com/videos/FUJLCNZr.mp4

Cook an authentic, highly aromatic chicken rendang in your own home!

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