THE VERY TEMPTING EXOTIC LUNCH

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I am serving Malay cuisine at its most authentic. Walla..

Beef & Bone Clear Soup & Fried Petai Berlado (Chilli Paste)

WOW... It’s really great ambiance to have this  beef & bone clear soup with the fried petai berlado. What a perfect match... 

This is actually A PERFECT dish to keep you warm during a cold & rainy day.

(Tengah dok musim panas ni... boleh je lah, belasah aje.... janji SEDAPPPP....)

Essentially a traditional Malay recipe, it requires chunks of beef bones (ribs or from the leg) to be boiled with an array of roots, herbs and spices to make a clear broth. Garlic, ginger, turmeric, coriander (seeds and leaves), carrots, onions and potatoes are the usual seasoning ingredients.

Think no more.. Let us capture these 2 recipes.

BEEF & BONE CLEAR SOUP
Ingredients A
1 tsp aniseed (jintan manis)
1 tsp cumin (jintan hitam)
2 sticks of cinnamon (kayu manis)
2 pcs of star anise (bunga lawang)
5 pcs cardamom (pelaga)
5 pcs clove (cengkih)

Method
Gently fry/smoke all the above spices in a pan without oil
Using a pestle, grind the smoked aniseed and cumin to powder form, put aside

Ingredients B
1 yellow onion
7 cloves of garlic
5 red onions
1 inch of ginger
Method
Slice all Ingredients B.
Using pestle, coarsely pound the items

Ingredients C
1 kg beef bones + 200g beef

4 potatoes - halves
½ tsp ground white pepper
½ tsp black peppercorns (smash a little in pestle)
1 sup bunjut
6 tbs cooking oil
Salt & sugar to taste
A pinch of chicken stock
1 stalk of spring onion
1 stalk of Chinese celery (daun sup)
1 tbs fried shallots
Method
1. Place Ingredients A in pot together with Ingredients B and cooking oil. Saute until fragrant and a bit crispy
2. Add in beef and let cook a little
3. Add enough water to cover the meat.
4. Add in sup bunjut, ground white pepper, salt, sugar to taste. Cover the pot and cook over slow fire. Simmer until beef is cooked (about 2 hours)
5. Add in potatoes, ground white pepper and black peppercorns and fried shallots. Cover and cook for another 30 minutes
6.When ready, add in the fried garlic (for fragrance) and chicken stock. Cover pot for 10 minutes. Then taste for saltiness
7. Garnish with chopped spring onions, Chinese celery and fried shallots. Squeeze lime juice to cut the grease
8. Soup can be served with white rice or thick, crusty bread

TIPS:
If you prefer a hot and spicy soup, you can add chili sauce from steamed 10 bird’s eye chili with a pinch of salt and adding a little bit of beef stock (or warm water. Crushed them together and place in a small bowl.

NEXT..

Learn how to make healthy and exotic dish using PETAI. 

What is Petai? 

from Google image

Petai is also known as Parkia speciosa OR twisted cluster bean OR yongchaak OR stink bean. It bears long, flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, as such, not everyone eat Petai because of its bad smell.

It is said that Petai is a healthy food. Research showed that Petai could stimulate the production of hemoglobin in blood, reduce the blood pressure & stroke, boost brain power, overcome constipation, relief heatrburn etc. Thus, it will improve your mood & relaxing your body. 

Compared to an apple, it has 4x protein, 2x carbohydrates, 5x vitamin A & iron, 3x Phosphorus and 2x others vitamins & Minerals. Can i say that .. “A Petai A Day, Keeps the Doctor Away"

FRIED PETAI BERLADO (CHILLI PASTE)

Ingredients

100g dried anchovies /  ikan bilis
4 long flat petai / papan petai
10 -15 bird eyes chillies / cili padi

2 fresh red chillies / cili merah6 shallots / biji bawang merah
Salt & Sugar to taste / Garam & Gula seukup rasa

Cara / Method
1. Get the petai ready. Slightly scrape the petai skin to eliminate the bitter taste of the skin. Halves the petai beans with d skin.

Bersihkan petai. Jangan dibuang kulit. Kikis kulit dgn pisau sebab kulit pahit kalau dimakan. Buang kulit tepi dan potong petai sebiji-sebiji bersama kulit. Belah biji petai dgn kulit.
2. Using pestel, grind the chillies & shallots coarsely.

Tumbuk cili dan bawang merah.

3. Fried the anchovies to golden brown. Set aside.

Gorengkan ikan bilis hingga garing, ketepikan. 

4. Next, fried the petai  halves cooked. Set aside.

Dan kemudian gorengkan petai dan angkat bila agak masak,ketepikan. 

5. Using the same cooking oil, fried the grind  chili paste to fragrant. Add in d fried petai and anchovies. Salt & sugar to taste. Mix well.

Dengan menggunakan minyak yg sama, tumis bahan2 yang telah ditumbuk tadi hingga naik bau. Masukkan petai dan ikan bilis. Garam & gula secukup rasa. 

6. Ready to serve.

Angkat bila telah digaul sebati. Boleh dihidangkan.

very d tempting tu.... x leh tahan kan... jangan marahhhh ha... kalau ada yang ngencesss kat luar tu..

SELAMAT MENJAMU SELERA 

BON APPETITE