Food Adventures and Life Endeavors: Lamb Rendang, Roti Canai w/ Malaysian Chicken Curry- Malaysian Food

A follow up on my previous post of Malaysian Food.
I finally went back to Pacific East in Solon Ohio. This time I got Lamb Rendang and Roti Canai that was served with Malaysian Curry Chicken. Here are all recipes i've found. In the Rendang recipe just use Lamb instead of beef. All the other Lamb recipes i found weren't the same as i had last night. I hope you Enjoy!

Food Market

Shopping Market

[ Malay Spiced Coconut Beef ]

INGREDIENTS :

1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]

4 cups thick coconut milk

1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut]

2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]

2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime]

3 tbsp vegetable oil

2 tsp sugar

salt and pepper

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

[Items in red are to be ground or blended]





	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

[ Indian Pastry Pancake ]

INGREDIENTS :

10 oz plain flour

Salt to taste

½ cup ghee [clarified butter]

½ cup water

FYI : In Malaysia roti canai is served 24 hours for breakfast, lunch, dinner and a favorite midnight snack. Around the world, roti canai is a popular appetizer on menus in Malaysian restaurants. It can be served with:

Malaysian Chicken Curry

Chicken Kapitan

Mutton Kurma

Lamb Cashew Korma





	To Prepare : Sieve flour and salt into a mixing bowl Mix in the ghee, add water gradually, knead until the dough is a smooth, medium consistency Let dough rest for 2 to 3 hrs to soften Take a portion of dough, shape into a ball, oil the work top with ghee and work each ball into a very thin sheet - first flatten with your oiled palms, then thin it further by pulling the edges [professionals do it by flipping the dough in the air in a circular motion like a pizza maker does] Sprinkle the dough sheet with 1 tsp of ghee and fold in edges forming it into a square then sprinkle a little flour and roll out slightly Alternatively, you can thin out the sheet, oil and roll it up - coil it up like a sea shell, flatten, oil again and repeat the flattening 1 or 2 more times Preheat griddle or pan, grease well with ghee; when hot, put one roti dough on, cook for 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of ghee, cook the other side Serve hot with Malaysian Chicken Curry or your favorite curry! FYI : Teh Tarik ['Pulled' or 'Stretched' Tea] pictured above, is a popular hot beverage - tea with milk made frothy by 'pulling' or 'stretching' the hot tea between 2 mugs by hand! A staple at Mamak stalls everywhere Roti Canai is served!

INGREDIENTS :

2½-3 lb whole chicken, cut into serving size pieces

5 tbsp Malaysian meat curry powder

1-2 tbsp or to taste, chili powder

½ cup cooking oil

1 can coconut milk, combined with 2 cups water

2 potatoes, cut into 1½ inch

pieces

salt

2 large onions, sliced

8 cloves of garlic

1½ inch fresh ginger, sliced

[Items in red to be ground or blended] Cook's Note : This is a typical Malaysian chicken curry cooked at home. The meat curry powder used in the recipe has just the right blend of spices for an authentic 'Malaysian-tasting' Chicken Curry.
Each ethnic kitchen, however, has it's own variation. Additional ingredients may be added - whole spices of star anise, cloves or cinnamon stick, serai [lemongrass], fresh red or green chili peppers, buah keras [candlenut], tomatoes, lengkuas [galangal], kunyit [turmeric root], assam jawa [tamarind paste], fresh curry leaves, yoghurt or dried shrimp paste: belacan





	To Prepare : Using a mortar & pestle or blender, grind onion, garlic and ginger into a paste In a small bowl, combine meat curry powder and chili powder, add a few tbsp of water and mix into a thick paste In a wok or pot, heat oil on high, add ground paste, stir-fry until quite translucent Add curry paste, reduce heat to low, stir-fry until quite toasted and oil starts to ooze from paste - do not burn! Add chicken, bring heat up to med-high, stir to coat chicken well with curry paste Add coconut milk, season with salt, stir well Gradually bring to a boil, then reduce heat to med, simmer covered 20-25 mins, stir occasionally Add potatoes, simmer uncovered, 10-15 mins until potatoes are cooked and chicken is tender Turn off heat, skim off excess oil on surface Serve with bread, Roti Canai , Roti Jala or steamed rice Variation : Substitute with beef, pork, lamb, mutton, turkey or goat. Venison shanks are excellent for curry!