Chicken Rendang with Nasi Lemak

Nasi lemak is a fragrant rice dish cooked in coconut milk and pandan leaf commonly found in Malaysia, where it is considered the national dish. It is also popular in neighbouring countries such as Brunei, Singapore, Indonesia especially in Sumatra and Southern Thailand. Nasi Lemak can be found in the Southern Philippines prepared by Filipino Muslims. Nasi lemak's is versatile, served in a variety of manners, it is served and eaten any time of the day.

Chicken Rendang with Nasi Lemak is a Malaysian dish in which chicken and rice are cooked in coconut milk. To make the Nasi Lemak pandan leaf is used, which I did not use since it is not available here. Must try this dish, you will love the taste,  creaminess of the coconut milk takes this dish to another level.

Ingredients
3 Tablespoons Oil
2 Sticks Cinnamon
1 Whole Star Anise
500 Grams Chicken
1/2 Cup Water
3 Fresh Lime Leaves
Salt to taste
1 Teaspoon Sugar
Grind to Paste

3 - 4 Fresh Red Chillies or according to taste
4 Garlic cloves - chopped
1/4 Cup Lemon grass stems - chopped
1/2 Teaspoon Turmeric
2 Inch Galangal - chopped
5 Shallots
2 Tablespoons Tamarind pulp

Method

Heat oil over the medium heat, add cinnamon and star anise then fry chicken in it until it changes color from pink to white.

Meanwhile make a paste; add shallots, whole red chilies, garlic, lemon grass, turmeric, galangal and water into blender and blend it.

Add paste in chicken and mix it then add 1/2 cup coconut milk and water. Cover and cook about 20 minutes. When Chicken is cooked add remaining milk, again cover and simmer for 5 to 10 minutes. Take care not to break the chicken, which will be extremely tender.

Now let's make the.....
 

Nasi Lemak

Nasi in Malay is rice and Nasi is fatty.

Ingredients

1.1/2 cup Rice - washed
3/4 Cup Coconut milk
1/2 Teaspoon Salt or according to taste
3 Cups Water

A Leaf Lemon Grass- tied in knot

Method

Boil the water in a large pan. When the water comes to a boil add the rice and coconut milk, lemon grass and  salt to taste. Lightly stir it and let it  boil at high heat  till it comes to a rolling boil, reduce the flame and let it cook till done, all the liquid is evaporated .  Remove from heat and leave to stand for 10 minutes. The grains should hold together lightly.  Fluff up the rice. Remove the lemon grass.

Serve the prepared Nasi Lemak with Chicken Rendang, enjoy this amazing dish.

My Notes 
If you do not get fresh red chillies then use whole dried red chili 3 - 4 or according to your taste.

I used tinned coconut milk to make the chicken as well as the rice.

Used short grained rice to make the Nasi Lemak.

This is Day 2 of the marathon - theme Combos from Countries. 

Labels : Chicken, Coconut Milk, Rice, Malaysia, Blogging Marathon, Asian Cuisine

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

FISH N CHIPS WITH SAUTEED VEGETABLES AND SPICY DIP

Today we start our month long Mega Marathon, we blog Monday to Saturday and Sunday we a take rest. This is my second mega marathon in this year, the ealier one that I did was in April. The theme for this Marathon is Buffet on Table. For the first week the theme is Combos from Countries.

Fish and chips is a hot dish of English origin i.e United Kingdom. It is a common take-away and a great comfort food. This is usually battered fried, where in various methods are used to make the batter light like beer, baking powder or baking soda. It is usually served with malt vinegar, lemon, or tartar sauce and vegetables.

Here I, have pan fried it with a twist. My daughter loves fish fried in pesto sauce. Hence, made walnut pesto, chips, a spicy dip and sauteed vegetables. This was her afternoon meal, which she enjoyed.  So let's make this together...

Serves 2
INGREDIENTS

For the Walnut Pesto

1 Cup Packed Fresh Basil leaves
A tablespoon Olive oil
1⁄3 Cup Walnuts - finely chopped
2 Cloves Garlic - minced
1⁄4 Cup Parmesan cheese - grated
1/2 Teaspoon Pepper Powder
A pinch of Salt

Method

Place basil, olive oil, walnuts, garlic and salt in a blender.
Blend until thoroughly combined.
Add Parmesan and pluse it twice. I have added less olive oil and cheese since this is being applied to the fish. If you wish you can increase both quantities to your taste.

For the Fish
4 Slices of Surmai Fish
1 Cup Walnut Pesto
1/2 Teaspoon Salt
Oil for frying

Method
Wash and pat dry the fish with a kitchen towel.

Rub the salt into the fish slices well, then apply the pesto to it and cover it in a cling film , refrigerate it for at least an hour so that the fish is well marinated.

Heat oil in frying pan pan fry the fish till done on both sides.

For the Chips

2 Large Potatoes - cut into fries
3 Tablespoons Cornflour
Salt to taste
Oil for deep frying

Method

In a pan bring water to a boil add the potatoes and salt. Let the water come to a rolling boil again. As soon as the water comes to a rolling boil take off flame and pour this into a colander when the water drains off from the potaotes immediately add the cornflour and toss the potatoes in the colander (do not use your hand or any spoon) twice. Keep aside to cool. In the meantime heat oil in a deep frying pan, when the oil is hot add the potato in small batches and fry on medium flame till done. 

Remove and keep aside.

For the Spicy Dip
1 Cup Mayonaise - Home made
2 Tablespoons Hot Chilli Sauce or according to taste

Method
Mix them together and keep aside.

For the Sauteed Vegetables
1 Large Carrot - cubed and parboiled
1 Cup Peas - parboiled
A Teaspoon of Butter

Method
Heat a pan add the butter, carrot and peas together and toss it till warm. Keep aside.

To Assemble
In a platter, place the fish slices, fries , veggies and dip in a small bowl. Enjoy this dish a leisure..

Labels :  Fish, Chips, Potato, Mayonnaise, Walnut Pesto, Carrot, Peas, Blogging Marathon, Continental Cuisine,  United Kingdom

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

An InLinkz Link-up

Sunrise Pudding

This recipe is from a TV cookery show.  A delicious and yummy pudding.  Easy to make, we all enjoyed it.   It has three layer as you can see in the pic. 

Ingredients

For the Apricot layer
7 Apricots - chopped
1.1/2 Cup Water
1/2 Cup Sugar
2 Teaspoons Gelatine

For the Milk Layer
2 Cups Milk
200 ML Condensed Milk
2 Tablespoons Gelatine
2 Tablespoons Water
1 Teaspoon Vanilla Essence

For the Orange Layer
1.1/2 Cup Orange Juice
1 Teaspoon Lime Juice
1 Tablespoon Sugar
2 Tablespoon Gelatine

Method
For the Apricot layer

In a pan add the apricot water and sugar and cook till the apricots are soft. Cool and blend it in the mixer. This mixture should measure one cup. If its not a cup add water and pour this mixture in the pan and the gelatin cook till it melts. Pour this in the bowl that you are going to set the pudding. Keep in freezer for 30 minutes to set or till the next layer is ready.

For the Milk layer
Heat the water in the microwave for a minute add the gelatine and mix well. Keep aside.

Whisk the milk and condensed milk, till well blended. Then add the gelatine and mix well. Pour this over the the apricot layer and again keep it in the freezer to set.

For the Orange layer
Heat the orange juice till warm then add sugar, gelatine when it dissolves, switch off the flame. Add the lime juice and mix well. Pour this over the set milk layer. Keep this to set in freezer if required to be served immediately for keep it in the fridge to set.

Serve chilled. Enjoy !!!!

Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 5

My Notes :

Let each layer set before you pour the next layer on top, this is essential or else the layers will mix.  

Labels: Sweets & Desserts, Apricots, CCChallenge

Mix Dal Tadka - No Onion No Garlic

This was made when my family came home for dinner. This we had with steamed rice.  They loved this dal very much. Having dal and steamed rice is a comforting meal.  My daughter wants  a katori of dal with every meal.  She enjoys having it. 

Ingredients

1/3 Cup Tuvar Dal
1/3 Cup Urad Dal
1/3 Cup Moong Dal

For the Tadka

2 Tablespoon Oil
2 Tablespoons Ghee
1.1/2 Teaspoons Cumin Seeds
8 Peppercorns
1/4 Teaspoon Asafoetida
3 Dry Button Red Chillies
A Spring of Curry leaves
3 Green Chillies - slit
1/2 Teaspoon Turmeric powder
1.1/2 Teaspoon Coriander powder
1.1/2 Teaspoon Chilly powder

Method
Wash and soak the dal in water for half hour at least. Then pressure cook them with sufficient water till done.

Heat Oil and ghee in a pan, add the cumin seeds and whole  peppercorns, let the cumin seeds brown a little, then take the pan off the flame add the dried red chillies, asafoetida, 10-15 Curry leaves ( reserve 3 leaves to add as garnish), green chillies, turmeric, coriander and chilly powder, mix everything well and again place it on low flame for a minute. Reserve some of the tadka for garnishing and remaining pour on to the cooked dal. Stir well and place the dal on low flame and let it boil for 10 minutes, stirring in between. Add salt and sugar (Do not skip adding the sugar, for this gives real flavour to the dal without giving any sweetness). Stir well again and check for the consistency you would require. Take off flame. 

Pour it into a serving bowl add the reserved tadka, curry leaves, serve hot with steamed rice and you have a complete delicious meal. Enjoy !!

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Lentils, Tuvar dal, Urad Dal, Moong dal, Healthy Dinners, Blogging Marathon,Mix Dal Tadka, No Onion No Garlic

Chatpata Achari Aloo

These I had eaten in a restaurant and tried them at home. They are so yummy and tasty. You can have them with roti or as a side dish.   The list of ingredients do look too much, but let that not deter you from trying this yummy Chatpata Achari Aloo...

Ingredients

9 Baby potatoes
A pinch Asafeotida
1/2 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Onion seeds
1/2 Teaspoon Fennel seeds
1/4 Teaspoon Carrom seeds
1/4 Teaspoon Turmeric powder
1 Teaspoon Chilli powder - or as per your taste
1 Teaspoon Pickle masala powder
1/4 Teaspoon Black pepper powder
1/4 Teaspoon Chat masala
1 Teaspoon Ginger garlic paste
1 Teaspoon Sugar
Salt - as per your taste
2 Teaspoons Lime juice
1/2 Cup Water
2 Tablespoons Oil
1 Tablespoons Coriander leaves - freshly chopped (optional)

Method

Boil the baby potatoes  and peel them.   If the potatoes are too  big then cut into halves.

Heat a  pan, add the oil then mustard seeds, cumin seeds, onion seeds, fennel seeds, carton seeds  and  when they crackle add the  asafoetida . Immediately add the  turmeric, red chilli powder, pickle masala, ginger garlic paste and little water fry well till the masalas are cooked. Now, add the boiled baby potatoes into it and mix well.  Add the salt, sugar,  black pepper, lime juice and chat masala.  Again add a little water, mix all of this well.  Let it cook on  medium flame until the water evaporate and let the masalas coat the  baby potatoes. Garnish with  coriander leaves.  

Serve with rotis or as a side dish.  We had this with chapatties  as our dinner and enjoyed it.  

Linking this to BM - theme Healthy Family Dinners.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 55

Labels : Vegetables, Main course, Baby Potatoes, Blogging Marathon, Healthy Dinners