Beef Rendang

A French man once asked me where I was from. I told him I'm Malaysian. One of the first things he told me was that he had one of the best Malaysian food in Australia called Beef Rendang! I wasn't sure how to react to that; surprised for knowing Beef Rendang as a delicious Malaysian dish, or that the best Rendang he had was in Australia. We became good friends since then and I am still amused by that comment till this day. I've a feeling we're good friends because of this rendang.

So here's the Rendang Recipe that I like. It does take quite a few hours and patience to make this dish but it is well worth your time. Hope you enjoy it as much as I did.

If you would like to learn more about Rendang and its origins, here's an explanation on Wikipedia.

Beef rendang served with rice

Beef Rendang

recipe from No Recipe

serves 5

Ingredients:

For spice paste:

• 1 tsp salt
• 1 tsp ground coriander seed
• 1/4 tsp ground turmeric
• 2.5 cm fresh ginger (roughly chopped)
• 4 large cloves garlic (roughly chopped)
• 200g shallots (4 large shallots roughly chopped)
• 3 tbs chilli pepper flakes (or to taste)

For the beef:

• 2 tbs vegetable oil
• 900g casserole / braising beef (chuck/blade), cut into large cubes
• 2 stalks lemongrass (white part only, smashed)
• 4 kaffir lime leaves
• 2.5 cm galangal (sliced)
• 1 can quality coconut milk
• 1 tbs palm sugar (or brown sugar)

Methods:

Please refer to the original site I got the recipe from, for the methods. Marc explains it really well with pictures to help you along the way.

 

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Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Savoury, sweet, sour with a hint of spice and it’s snowballing flavour makes this soup one of the few tastiest simple soup to make. This dish is a derived version from the traditional nyonya ‘Itik Tim’ made using duck instead of chicken. If you are able to buy duck where you are, I suggest cooking with it as it gives a deeper flavour. Otherwise, the next best option will be chicken. 

This soup has converted someone who does not like soup to now, love it!

Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Serves 4

Ingredients:

• 800g chicken legs
• 300g salted mustard green
• 4 carrots (peel & cut to wedges)
• 2 onions (cut to wedges)
• 2 dried chilli
• 3 cloves garlic (remove skin & bruise)
• 2 inch ginger (sliced)
• 4 dried salted plums
• 3 tomatoes (halved)
• 1 tbsp light soy sauce
• salt and ground white pepper to taste
• water to cover over the ingredients

Methods:

1.  Soak the salted mustard green in water for about 30 minutes to remove the salt. 

2.  While the salted mustard green is being soaked, prepare the other ingredients.
3.  Place chicken, salted mustard green, carrots, onions, dried chilli, garlic and ginger in a pot.
4.  Pour water into the pot until it covers over the ingredients.
5.  Bring to boil. Then add in the dried salted plums and simmer for about 20 minutes. 

6.  Add in the tomatoes at the last 10 minutes.
7.  Season with toy sauce, salt and pepper to taste.
8.  Serve with steamed rice. 

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Tau Eu Bak (Soy Sauce Braised Pork)

Growing up in Penang, I used to live with my extended family so there were two families and grandparents in one house. This makes it a little compact but we all had lots of fun where us kids will bond through playing remote control car, Super Mario, Barbie dolls, wrestling, transformers, making each other cry and all sorts.

When we were all living together, my aunt used to be the one who cooks most often cause she was an amazing cook. She made really good 'Tau Eu Bak' and always, with hard boiled eggs. One thing I regretted though, was that cooking was not my passion when young so I never actually spent the time asking her how to make such delicious food. Well, I guess I now have to make up for it.

So now that I am missing home cooked Aunt's food, I have to make it on my own. Luckily it is actually very easy to make and needs very few basic ingredients. So here is my version of Tau Eu Bak, pork belly slowly braised in soy sauce and slightly garlicky gravy. I'll make sure to get some special tips from her when I go home soon. For now, this is a good version and is best to eat with some 'sambal belacan' as it will give a different depth of flavour and spiciness to it.

Tau Eu Bak is also good when eaten with rice porridge / congee. Enjoy!

Tau Eu Bak (Soy Sauce Braised Pork)

Adapted from Nyonya Flavours book 
Serves 4

Ingredients:

• 600g pork belly (cut into 3cm chunks)
• 1 tbsp cornflour
• 1 tbsp salt

Gravy:

• 500ml water
• 1 1/2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp ground five spice
• 10 white peppercorns (cracked)

• 12 cloves garlic with skin
• 4 boiled eggs
• 1 tsp sugar to taste (optional)
• sambal belacan (optional)

Method:

1.  Rub pork with cornflour and salt to clean it then wash under running water until rid of any flour traces.
2.  Blanch the pork in boiling water to remove odour from meat and rinse under running water. Set pork aside.
3.  Combine gravy ingredients in a pot then bring to boil. Add pork into pot and simmer for 10 minutes before adding in garlic.
4.  Add in boiled eggs and sugar then continue to simmer for another 30 minutes or until meat is tender.
5.  Serve with sambal belacan on the side. This will make the braised pork spicy and more fragrant.

Tips:

• This dish is best eaten with rice and some vegetables such as a simple steamed cabbage to be served together.

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Sedap, authentic Malaysian food in London

Malaysian food which has a multicultural influence of Malay, Chinese, Indian, Thai and Indonesian food, is undoubtedly one of the most interesting. I might be biased here but so far, everyone I know who's been on holiday in Malaysia came back raving about the food so I think it's not just me. For those of you missing your tropical holiday and its exciting cuisine, you'll be glad to know there is a restaurant worth your visit when the craving kicks in.

Sedap (means delicious in English) is a family run restaurant that does very well prepared and delectable home cooking, mainly peranakan / nyonya food. This restaurant is run by the same people behind my once favourite restaurant named Nyonya which was based at Nottinghill Gate. It closed down many years back and then Sedap sprang up on Old Street.

The rather plain interior but has a few peranakan decoration, like the rattan weaved basket and tiffin carrier.

The tiny crispy spring rolls

Penang Char Koay Teow , a must have.

One of the most popular street food in Penang is its Char Koay Teow. People from ashore will track all the way to the island for this tummy loving plate of satisfaction. Also, majority of my friends from home who lived abroad will never miss out on their dose of char koay teow when in Penang. A plate of a simple looking fried flat rice noodles cooked with beansprouts, chives, prawns, lap cheong (chinese sausage) and blood cockles is actually possible to make one salivate just by hearing a whisper of its name. The main characteristics of this dish is its slightly charred aroma cooked over a very hot wok on charcoal fire. The ultimate secret to the best Char Koay Teow is fresh ingredients and the ability to control the perfect heat and cooking time.  The authentic CKT uses lard and fried crispy lardons.

So far, the best Char Koay Teow in London, comparable to the authentic version in Penang is from Sedap. Although two ingredients were missing; blood cockles (not my favourite so it's okay) and lap cheong (chinese sausage) which I personally think is a must have in Char Koay Teow, this is still where London-based Char Koay Teow lovers come for their craving fix. They used to make this with lap cheong but it seems they have stopped serving pork!! Even their very tasty Tau Eu Bak (soy sauce braised pork) served with sambal (chilli paste) has been removed from the menu.

Hainanese Chicken Rice (rice cooked in chicken stock)

Chicken rice is another popular hawker / street food in Malaysia and is easily found. Many are pretty tasty so its not difficult to find decent Chicken Rice. Some food stalls serve with roast chicken but the Hainanese version is made by poaching the chicken in chicken stock with ginger to infuse more intense flavour and also keep it moist and tender. The rice and chicken is usually served with chicken broth or kiam chai buoy (a spicy and sour soup where it is simmered with lots of the chicken and duck bones, dried chilli, mustard green) and garlic chilli sauce on the side.

Curry Tumis Fish is a nyonya sweet and sour fish dish. As a picky Penangite, I would prefer it to be more sour ad spicy for a more intense flavour. Saying that, I thoroughly enjoyed it as all the flavours were still there. The okra in this curry was surprisingly well cooked. No slime whatsoever.

Sambal Brinjal needs a little more punch from the chilli

Assortment of nyonya kuih

Kuih is a type of dessert or snack, which can be sweet or savoury. The baba and nyonyas / peranakan usually have them as a tea time snack in between meals. It is usually made with rice flour or glutinous rice flour.

The yellow coloured soft and slightly chewy kuih is kuih bingka, my mum's favourite kuih. It is made out of tapioca and coconut milk then baked in the oven to give it the dark top layer. The pink and orange diamond kuih is the kuih lapis, literally means layered kuih. As a child, I used to like this kuih as I get to peel it off layer by layer. It just makes eating kuih a lot more fun. The green coloured one is kuih talam. Talam means tray in Malay and is reflected to how the kuih is usually steamed on a large tray. Don't be put off by the green colour. It is a natural colouring made from the juice of pandan (screwpine) leaves. It has a very fragrant smell and is commonly used in South East Asian cooking.

Smile..

Very tasty home cooked Malaysian and Nyonya food. I especially like the Char Koay Teow and kuih.

Frown..

Tiny portions. Slightly bigger portions would have been more satisfactory.

Will I return?

Definitely. Been back many times.

Sedap

102 Old Street
EC1V 9AY London, UK.
Tel: +44 (0) 20 7490 0200

Closest station: Old Street (northern line)

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Banana Tree followed by Upperfield

About 4 weeks ago, we were at the London Emergenza Showcase Competition. The final 16 unsigned International bands had to compete for one spot to perform at Taubertal Festival in Rothenburg with the likes of Biffy Clyro and Editor. The bands played their original best songs and the panel of judges selected the best based on criteria such as Stage Presence and Song-writing skills. Before heading to The Garage to support these unsigned bands, we made sure we fill ourselves up with some proper meal at Banana Tree so we have enough energy to enjoy the night.

Upperfield at Emergenza

I must say that I immediately liked Banana Tree from the first time I visited at Angel. This time, we were at the Soho branch. The interior is filled with bare concrete long tables and wooden benches, no fuss décor that exudes warmth. Even the service complements. It was mid afternoon when we got there so everyone was really hungry. It was not surprising we all had a combo up. With an extra £3.25 each, we get Sesame Glass Noodle Salad, Sweet Corn Cakes, Spicy Crackers and Steamed Jasmine Rice in addition to our main course. What a good deal! Who would miss out on that. If you are not as hungry, I suggest ordering mains and rice separately so you can have less rice and more dishes. That's what we would normally do but not when the tummy's growling like crazy.

Beef Rendang with Special Combo was very flavourful

Crispy chicken with mango and sweet lime sauce.

I ordered the tamarind crispy fish with Thai basil glaze. Everything on the plate was delicious, except the sweet corn cakes. The salad was nutty; the fish, crispy with a tang from tamarind and fragrance of the basil. The vegetarian dish of Spicy Tamarind Aubergine was also very tasty. 

I will definitely be back again to try more of their food. The most tempting dish is the Kajang Chicken Satay. Kajang is a town in Malaysia that is renowned for its satay. I have had them in Kajang and gosh, it was GOOD! I'll also recommend trying a typical Malaysian drink, the spiced Malay 'pull' tea. Will write more after my next visit.

Smile..

Good service, good food and portion big enough for hungry diners.

Frown..

Nothing to frown about.

Will I return?

Will definitely return for some simple and tasty South East Asian food.

BANANA TREE

103 Wardour Street
W1F 0UQ London
(Soho Branch)
Tel: +44 (0)20 7437 1351

Other branches at: Angel, Bayswater, Clapham Junction, Maida Vale and West Hampstead

Back to the Emergenza Showcase

Now that I'm done telling you about Banana Tree, lets get back to the Emergenza Showcase. The 16 bands who played, some were some really good and some, I would say not our cup of tea. Although Black Orchid Empire won, Upperfield was one of our favourites of the night. Even though Upperfield did not make it to Taubertal Festival, they won the best guitarist of the night, taking home a valve amplifier, now an add on to their studio.

Here's my personal Upperfield favourites: 'Hello' and 'Rainbow'. Hope you like them as much and do let me know what you think.

Voted as the best guitarist of the night by the panel of judges. The prize was a valve amplifier from Marshall Amplification.

That's us with the friendly Upperfield

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Chicken Chop unique only to Malaysia @ All Right Western Food |Penang

All Right Western Food's kitchen

Chicken chop (RM9.50)

Chicken Chop is a Western dish unique only to Malaysia. I have not come across anything like it. All Right Western Food has always been our to go to Chicken Chop shop cause they never disappoint. The chicken was tender and crispy, the sauce was flavourful and smooth. I made an adopted version of this in my 'Chicken Chop Malaysian Style' post this time last year. I pan fried it instead of deep frying for a healthier and less mess in the kitchen option. It turned out so delicious, I could not believe myself. A good option when I have no access to All Right Western.

Fish and Chips (RM9.00) with salad instead of chips, the healthier option

The next recommendation is the Fish & Chips. Okay, the chips are missing in this photo cause my dining companion was trying to be healthy. So, she opted for salad instead of chips. Chips or no chips, the fish was and has always been so fresh, perfectly crisp on the outside yet soft and juicy inside. This is different from the British version of fish and chips as it is coated with bread crumbs instead of the usual beer batter.

The menu so you know what they serve. I remember their Oxtail soup to be really good too.

ALL RIGHT! WESTERN FOOD @ HAI BENG CAFE

216 Jalan Burma
10350 Penang, Malaysia
Tel: +6 016 480 3401
Business hours: 6pm - 11:30pm
Close on Thursdays

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Hameed Pata Mee Sotong, one of the best | Penang

Fort Cornwallis is Penang's historical landmark and is the largest standing fort in Malaysia. When Sir Captain Francis Light of the British East India Company landed on Penang in 1786 after acquiring the island from the Sultan of Kedah, he built the fort over-looking the sea to defend any enemy attacks and invasions. Since its erection and latter reinforced with bricks, the fort has never been in battle.

Entrance to Fort Cornwallis

Penang state flag and cannon at Fort Cornwallis

For those of you who has never visited the fort, it is open daily from 9am to 7pm with admission fee of RM2 for adults and RM1 for children. After a walk in and around the fort, the best place to fill up the probably growling tummy is at the food court opposite the fort. Look for a sign that says 'Hameed Pata Special Mee'. This is where you will fine one of the best mee goreng (fried noodles) in Penang. Another favourite mee goreng of mine is at Bangkok Lane which I will post about later on.

Padang Kota Food Court opposite Fort Cornwallis

Hameed Pata Mee Sotong

Mee Goreng Sotong (Fried squid noodles)

Mee goreng or mee rebus is what you should order when here. The noodles are cooked in a special squid sauce, bean sprout, potatoes and eggs. I have no idea how they make the squid sauce, but whatever it is, that is the special ingredient to this heavenly plate of noodle; spicy and slightly sweet. This mee sotong is very spicy so I suggest you order a cold drink from the drinks stall next to it. Try the popular coconut milk shake. It will complete your experience of hot and spicy with cold and soothing; an ultimate combination.

Mee Sotong (Fried squid noodles) 

After a simple but satisfying meal, I recommend taking a walk along the esplanade and people watch.

HAMEED PATA MEE SOTONG

Padang Kota Lama Food Court
(next to Fort Cornwallis)
Jalan Padang Kota Lama
10200 Penang, Malaysia
Close on Sunday

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Little Kitchen @Nyonya, set in the original Peranakan home of fourgenerations | Penang

Nyonya cuisine is one of the earliest example of fusion food evolved since the 1950's when the Chinese traders decided to call Malaysia their home. In a foreign country where they could get limited supplies of what they were used to in China, they made use of ingredients available locally. Since then, they have introduced what we now call the Nyonya Cuisine, similarly known as Peranakan Cuisine, which is an amalgamation of Chinese cooking with local Malay ingredients and style.

These Chinese settlers were often found in Penang, Malacca and Singapore as these were the main ports back then. So as a Penangite, Nyonya food is pretty common to us but it is not ordinary for us non-Peranakans to be able to savour Nyonya food in the comforts of the ornate Nyonya home that has been in the family for generations.

As soon as I found out about Little Kitchen @ Nyonya, I jumped on the next opportunity to visit this restaurant that is set in the original Nyonya home of four generations. I had my sister make reservation for when I get home. 

The sign to look out for, amongst the shophouses

Here I am, at the entrance of the Nyonya home restaurant. If you noticed, there are two businesses written on the sign. The original business of the family is selling Bird's Nest therefore, Birds Nest Heaven. Latter, Mr Loh opened this restaurant for his mum because her children has grown up, left home and was getting bored at home not being able to cook for a big family like she used to. So Mr Loh installed air-conditioning in the house, put up a sign and a homey Nyonya restaurant was set up.

Straits Eclectic Shophouses (built between the 1890's - 1940's)

This style of shop houses are referred to as Straits Eclectic Shophouses, built between the 1890's to 1940's. They are colourful and elaborately decorated and usually have three pairs of wooden shutter windows with decorative arches. The pillars and panels have ornate plaster decoration. These earlier shophouses were built by the more affluent Chinese settlers so they usually have very ornate decorations to show their status.

The unchanged exterior for four generations

Authentic Nyonya food in an authentic setting, like it was centuries ago

The wooden panel is to divide the space into two areas, the main room and the second room. The main room is where guests are held and during those times, the single girls are not allowed to be seen by guests and were usually in the second room or upstairs. The little holes on the wooden panel were where the girls will peek through to see the guests.

A variety of Nyonya kuih (big plate) and homemade pickles (small plate). Nyonya kuih is a type of sweet or savoury snacks usually eaten in between meals, like how the English have scones for afternoon tea.

We were served a variety of Nyonya kuih soon after we arrived to prevent hungry growls while we were busy listening to Mr Loh's stories. Mr Loh (the host) treats all his customers like his guests. He was so kind to show us around his home and explain all there is to know about this place he call home.

Flasks of free flow drinks you can help yourself with

Me and the head chef, Mr Loh's mum who made us those delicious home-cooked Nyonya food

The beautiful pillar in the house

Original nyonyaware

Original nyonyaware

Original Peranakan day bed

This day bed, as of majority of furnitures and items in this house are antiques that has lasted four generations. As Penang can get very hot and humid, the day bed was made out of wood and marbles to keep it nice and cool when sat or laid on. The flower decorations are made from carved mother of pearl.

Original Peranakan wooden carved door

Bottles of varied pickles

Some of the fresh herbs

Ulam sambal belacan

Ulam is a type of salad produced from the 'ulam' leaves. In the plate of salad above, it has a variety of fresh leaves served with raw baby aubergines, thickly sliced cucumber and mangoes which are to be eaten with the sambal (chilli paste) that came with it. The sambal belacan were divided into three levels of spiciness at; 10% chilli,40% chilli and 70% chilli. The 70% chilli sambal was too spicy and is one that blows your brains wide open so be careful. I suggest you start with the 10% chilli sambal.

Hong bak (pork cooked in fermented bean paste)

Ju Hu Char (Fried juliennes of yam bean with shredded cuttlefish)

Kari Kapitan Kay (Chicken Curry Kapitan)

Paku Heh Bee (Fern cooked with dried shrimp sambal)

Sambal Prawns

Lum Chut Hu (Deep fried fish)

Tu Kar Chor (Pork Trotters cooked in sweet vinegar and ginger)

Tu Tor Ting (Pig Intestine Soup)

Clean plates with no food left

Bird's Nest Egg Tart

"All the food are served in the original Nyonyaware passed down from generations. These chinaware are considered antique."

Smile..

Love the essence of this place, a home open up to guests. It is like hosting a dinner party everyday, in the comfort of their home that has been passed down for four generation.

Frown..

No frowns, only smiles. Well, maybe slightly expensive but I think it is worth the experience.

Will I return?

I will definitely return for a homey nyonya meal and to visit the old lady chef and family and thank them for being a wonderful host. It is a great place to bring foreign guests to give them a feel of the Nyonya culture.

LITTLE KITCHEN @ NYONYA

No. 179, Lebuh Noordin,

10300 Penang, Malaysia.

Tel: +604-261 6731 / +6012-508 9338

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