First and foremost. Welcome. Since this is my first post, I’d like to share the recipe of one of my favourite food that is often cooked and enjoyed in my family. Mind you, this dish can be a bit of a hassle since it requires a lot of preparation. If you’re doing it all by yourself, start early! Fortunately for me, I have someone to help me out in the kitchen, particularly in shredding the chicken meat, which I realllllly hate doing. To make things easy, I normally prepare the rice cubes and beef cutlets a day earlier, so I’m not rushed the next day. Enjoy!
Ingredients
- 1 medium chicken, quartered
- 2 in ginger
- 2 bay leaves
- 1 chicken cube
- Soup-spice pouch
Blend into a paste
- 4 medium onions, peeled
- 10 garlic cloves, peeled
- 5 candlenuts
- 3 lemon grass
- 1 in galangal
- 3 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel powder
- 1 tbsp black pepper
- 1 tbsp white pepper
- ½ tsp turmeric powder
- ½ cup water
Garnish
- Spring onions/ Chinese celery – finely chopped
- Bean sprouts – blanched in hot water
- Fried onions (bawang goreng) – finely sliced and deep-fried until golden & crispy
- Rice cubes (nasi impit) – rice pre-packed in heat-resistant plastic can be bought at the supermarket, boiled for 1½ hrs, cooled and cut into bite-sized cubes.
- Beef cutlets (bergedel)
- Shredded chicken meat
- Chilli paste
Beef cutlets
- 6 medium potatoes - peeled and cut lengthways into thin slices
- 1 cup minced meat
- 2-3 stalks spring onions/Chinese celery - finely chopped
- Fried onions
- Salt
- White pepper
- Egg
Chilli paste
- 8-10 bird’s eye chillies
- 3 tbsp light soy sauce
- Juice from ½ lime
- 1 tsp sugar
o Cover chicken with 1½ litre water, add chopped ginger and bring to a boil. Cook over moderate heat until chicken is cooked, about 30 mins. Remove chicken, leave to cool and shred the chicken meat. Place the shredded chicken in a hot oven until lightly browned. Reserve the chicken stock.
o To prepare the soup, in a big pot, heat 1 cup oil and gently fry the blended paste until aromatic, about 5 mins. Add the reserved chicken stock, bay leaves, chicken cube and soup-spice pouch and bring to a boil. Season to taste with salt.
o To prepare the beef cutlets, heat enough oil and deep-fry the potatoes until cooked. Pound the fried potatoes while still hot in a pestle and mortar. Place the mince meat in a pan and stir over low heat until half-cooked.
o In a bowl, add potatoes, mince meat, spring onions/Chinese celery and fried onions and mix well. Season to taste with salt and pepper. Ensure the mixture is slightly sticky and can be moulded into balls. Pinch a bit of the mixture and roll in your hands to form a ball, then press down slightly to flatten to roughly a diameter of 1½ in. Repeat until all the mixture is used. (At this point, you may freeze the cutlets in a freezer if you’re not cooking them immediately)
o Otherwise, break an egg into a bowl and lightly beat with a fork. Dip the cutlets into the egg and fry in hot oil until cooked, about 5 mins. Drain on kitchen towel.
o To prepare the chilli paste, blend the chillies and sugar until fine, add soy sauce and lime juice.
o Place 6-8 rice cubes in a bowl, add the garnishes and pour the hot soup. Yummy!
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