Rendang Gnocchi With Quail Egg

Rendang Gnocchi 2

Rendang Gnocchi With Quail Egg

Ingredients
400 g Casa Rinaldi Gnocchi di Patate  – deep fry till golden brown, drain and set aside
30 pieces quail eggs – boiled and shelled
1 small piece turmeric leaf – shredded coarsely
3 pieces kaffir leave – tear coarsely
2 pieces assam keping
2 tbsp kerisik (dessicated coconut – fried till golden brown and pounded)
2 tbsp gula melaka
Salt to taste
3 pieces pandan leaves – tied into knots
2 lemongrass – bruised

150 ml coconut milk

A mixture of  shredded finely kaffir leaves and turmeric leaves

Blended Ingredients
1 inch galangal
8 shallots
4 pieces candle nuts
1/2 inch ginger
15 dried chillies (soaked till soft and cut into small pieces)
1 inch turmeric
2 fresh red chilli
1 tbsp fresh coriander seeds
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute blended ingredients, pandan leaves, kaffir leave and turmeric leave till fragrant and oil separates. Add in gula melaka, asam keping and coconut milk, stir to mix well. Bring to simmer and add in kerisik, salt to taste and continue to simmer till almost dry.  Adjust taste to your preference.
2) Add in quail eggs and fried gnocchi, stir to mix well to well coated with the gravy before turning off the heat.
3) Sprinkle with shredded kaffir and turmeric leaves.
4) Taste better after a few hours later.

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Rendang Chicken Floss Cookie

rendang-chicken-floss-cookie
Rendang Chicken Cookie 1.jpg
Rendang Chicken Floss Cookie 2.jpg

Ingredients
250 g Unsalted butter
3 tbsp Rendang paste
1 tbsp Gula Melaka
1 /2 tbsp light soy sauce
60 g Chicken Floss
2 Eggs
1 tbsp minced kaffir and turmeric leaves

30 g chicken floss for topping
Sliced chilli padi
Minced kaffir leaves

Dry Ingredients
300 g plain flour
70 g corn flour
1/2 tsp salt
1 tbsp Chicken seasoning powder
(sieve flours, salt and chicken powder)

Method
1) Cream butter, Rendang paste and gula melaka till light  and smooth paste, add in egg one at a time and beat till well mixed.
2) Add in dry ingredients, light soy sauce and chcken floss, minced kaffir and turmeric leaves, mix till it comes to a dough. DO NOT OVERMIX. Put the dough in the fridge for 30 minutes.
3) Shape them with 1/2 tbsp ball, place sliced chilli padi in the middle of the cookies, sprinkle with chicken floss and kaffir leaves.  baked in pre heated oven 180 C for 20-25 minutes.
4) Baked in pre-heated oven 180 C for 20-25 minutes. Cool on wire rack completely before
storing in air-tight container.

Important :
Please test taste the raw batter before shaping.

Stuffed Sotong With Mashed Potato In Rendang Sauce

Stuffed Sotong With Mashed Potato 1.jpg
Stuffed Sotong With Mashed Potato.jpg

Ingredients
1 kg medium size sotong – cleaned and pat dry
2 potatoes – cut into small cubes and steamed till soft (mashed it)
1/2 egg white
1 tsp corn flour
Fried shallots
1 big onion – diced finely
1 fresh red chilli – sliced
1 tbsp tomato sauce
3 kaffir leaves – shredded
1/2 turmeric leaf – shredded

Blended Ingredients
2 stalks lemongrass
20 dried chillies – soaked till soft (3 tbsp chilli paste)
6 garlics
1 big onion
5 shallots
2 cm ginger
2 inch galangal
2 inch turmeric
50 ml water

Seasoning Ingredients
2 tbsp gula melaka
2 pieces Asam Keping
1 tbsp kerisik
100 ml santan (Kara brand)
Salt & sugar to taste
2 kaffir leave
1/2 turmeric leaf
1 tsp Knorr Hao Chi All-In-One Seasoning Powder
Water (optional)

M ethod
1) In a big mixing bowl, add chopped onion, mashed potato, egg white,  fried shallots, chilli, corn flour,  1/2 tsp salt, pinch of black pepper, stir mix to combine evenly.
2) Stuffed the potato mixture into sotong till 3/4 full, put back the tentacles and secure with a toothpick. Do the same to the rest of the sotong. Set aside.
3) Heat oil in a wok and saute blended ingredients till aromatic, add tomato sauce, kaffir leaf, turmeric leaf and continue to saute till oil separates. Add in seasoning ingredients, stir to combine well. Simmer over low heat till sauce thickens, taste accordingly and adjust to your preference.
4) Add in stuffed sotong (chicken breast meat) and stir to mix well with the gravy. Cook for about 10 minutes or until sotong is just cooked. DO NOT OVERCOOK or the sotong will become rubbery.
5) Dish out to serving plate and slice to your preference and sprinkle with shredded kaffir & turmeric leaves.


Chicken Meat with Mashed Potato In Rendang Sauce

Using the same ingredients and method from Stuffed Sotong

(Slice breast meat thinly and flatten with a rolling pin or mallet, sprinkle with corn flour and spread with potato mixture, roll it up and secure with a toothpick).

Rendang Chicken Toast Bread

Rendang Ayam Toast

Rendang Ayam Toast 1.jpg

Ingredients
6 pieces chicken wings and 2 drumstick
(washed and season with salt and corn flour)
3 potato – quartered
1/2 piece turmeric leaf – tear roughly
3 pieces kaffir leaf
1 sprig curry leaf
8-10 slice of bread
250 ml coconut milk
1 tbsp gula melaka
Salt & sugar to taste
2 pieces Asam gelugur
50 ml water
2 tbsp  vegetable oil

Diamond Baking Paper

Shredded thinly
1/2 piece turmeric leaf
3 pieces kaffir leaf

Blended Ingredients
3 stalks lemongrass
3 pieces candlenuts
1 inch turmeric
1 inch galangal
1/2 inch ginger
20 pieces dried chilli – soaked in hot water
4 small chilli padi (optional)/ 4 fresh red chillies
1 big onion
4 shallots
3 cloves garlic
1/2 tbsp coriander powder
1 tsp oil
50 ml water

Method
1) Heat 2 tbsp oil in wok and saute blended ingredients and curry leaf till aromatic and oil separates. Add coconut milk, water, chicken, potatoes, asam gelugur, kaffir leaf, turmeric leaf. Stir to mix evenly, covered and simmer over low heat until chicken is tender and potatoes is cooked.
2) Add in gula melaka, salt & sugar to taste (adjust taste to your preference). Stir to combine evenly. Continue to simmer for a further 1-2 minutes or chicken is cooked through and gravy has thickens. (You can also add in kerisik but it is optional)
3) Lined a baking tray with Diamond baking paper and place the bread over it. Topped the bread with rendang chicken and potatoes. Baked in a pre heated oven (180 C) for about 10-15 minutes.
4) Serve hot and sprinkle with shredded kaffir leaf & turmeric leaf.

Rendang Prawns

Rendang Prawns.jpg
Nasi Lemak with Rendang Prawns.jpg

Ingredients
1 kg medium or big prawns  – trimmed of the feelers
4 potato – peeled and cut into small quaters (optional)
2 red chillies – sliced thinly
1 stalk lemongrass – bruised
2 pieces pandan leaves – tied into a knot
4 pieces kaffir leaves and 1 small turmeric leaf – shredded thinly
1 cinnamon stick
5 cardamon pods
Salt and sugar to taste
1 tsp tamarind paste (mixed with 1 tbsp water)
1 grated fresh coconut – used 1/4 of it to make kerisik
125 ml coconut milk from the balance of the 3/4 coconut
Water (optional)

Blended Ingredients
4 stalks lemongrass
1 red onion & 5 shallots
4 cloves garlic
4 pieces candle nut
2 inch fresh turmeric
2 inch galangal
1/2 inch ginger
3-4 tbsp chilli paste (add more if you want more spicy)

3 pieces kaffir leaves
turmeric leaf – roughly tear

Method
1) Deep fry potatoes till 1/2 cooked, drain and set aside.
2) Pound the toasted coconut till fine and set aside.
3) Heat oil in a wok and add in cinnamon stick, cardomon pods, pandan leaves, blended ingredients, sliced chillies, bruised lemongrass and saute till aromatic and oil separates. Add in tamatind water, coconut milk, kaffir and turmeric  leaves, and potatoes. Stir to mix evenly and simmer over low heat, stirring occasionally for about 15 minutes.  Add in prawns and stir to mix well with the gravy. Simmer for 5 minutes .Season with salt and sugar, taste accordingly and adjust taste to your preference.
4) Add in kerisik (pounded toasted coconut) and continue to cook till prawns is just cook and potato is cook. Add in the shredded kaffir and turmeric leaves and stir briskly to mix everything together. Gravy will become dry but still moist (Add more water if you want more gravy).
5) Serve hot with turmeric rice,  white rice or Nasi Lemak.

Rendang Chicken

Dried Rendang Chicken.jpg

Rendang Ayam Kampong.jpg

Rendang Chicken.jpg
Rendang Chicken 1.jpg
Rendang Chicken 2.jpg

Ingredients
3 chicken whole legs and 6 mid joint wings
4 potato – peeled and cut into small quarters (optional)
2 red chillies – sliced thinly
1 stalk lemongrass – bruised
2 pieces pandan leaves – tied into a knot
4 pieces kaffir leaves and 1 small turmeric leaf – shredded thinly
1 cinnamon stick
5 cardamon pods
1 tbsp gula melaka
Salt and sugar to taste
1 tsp Knorr Haochi Seasoning powder
1 tsp tamarind paste (mixed with 1 tbsp water)
1 grated fresh coconut – used 1/4 of it to make kerisik
125 ml coconut milk from the balance of the 3/4 coconut
Water (optional)

Blended Ingredients
4 stalks lemongrass
1 red onion & 5 shallots
4 cloves garlic
4 pieces candle nut
2 inch fresh turmeric
2 inch galangal
1/2 inch ginger
3-4 tbsp chilli paste (add more if you want more spicy)

3 tbsp Chicken curry powder

3 pieces kaffir leaves
turmeric leaf – roughly tear

Method
1) Clean chicken legs and cut to size of your choice. Season chicken parts and mid-wings with salt, turmeric powder and corn flour for 30 minutes. Deep fry till 1/2 cooked, drain and set aside. Use the same oil to deep fry potato  till 1/2 cook, drain and set aside.
2) Pound the toasted coconut till fine and set aside.
3) Heat oil in a wok and add in cinnamon stick, cardomon pods, pandan leaves, blended ingredients, curry powder, sliced chillies, bruised lemongrass and saute till aromatic and oil separates. Add in tamarind water, coconut milk, kaffir and turmeric  leaves, chicken and potatoes. Stir to mix evenly and simmer over low heat, stirring occasionally for about 20-30 minutes. Season with Knorr Haochi Seasoning, gula melaka, salt and sugar, taste accordingly and adjust taste to your preference.
4) Add in kerisik (pounded toasted coconut) and continue to cook till chicken is tender and potato is cook. Add in the shredded kaffir and turmeric leaves and stir briskly to mix everything together. Gravy will become dry but still moist (Add more water if you want more gravy).
5) Serve hot with turmeric rice or white rice.