Sup Tulang Berempah / Spicy Bone Soup (using PHILIPS Pressure Cooker)

If there was one dish my husband would have married me for, I would say it is for my SUP TULANG BEREMPAH. Well, I'm certain that's not why he married me....as I made sure I never cooked it before our marriage :-)  but I know he loves this spicy sup tulang very very much and relate this soup to any bone that he sees sold at the pasar tani!!

Of course I never realized how easy it was for me to cook this soup until the electrical PHILIPS Pressure Cooker entered my kitchen. Now, cooking this soup is such a breeze.....and as usual, I just throw all the ingredients in, and press two buttons! The flavours of all the spices  combined with the meat pieces that literally falls of the bones really can be tasted in the soup. You won't know what 'finger licking good' really means until you try this soup! Divine!

·      2 kgs beef  bones

·      1 onion, blended

·      3 cloves of garlic, blended

·      ½ inch ginger, blended

·      2 cinnamon stick

·      2 star anise

·      5 cloves

·      5 cardamoms

·      1 tbsp rempah sup

·      3 cups of water

·      1 carrot, cut into rectangle sizes

·      2 sticks of celery, cut into rectangle sizes 

·      1 tsp salt

·      1 tsp black pepper

1.    Place all the ingredients inside the PHILIPS Pressure Cooker pot.

2.    Stir till everything is well combined.

3.    Press Tendon & then START button of the PHILIPS Pressure Cooker.

4.    After 30 minutes, the Spicy Bone Soup will be ready.

5.    Sprinkle with fried onions & sliced chinese celery when serving.

soups

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Rolled Steak

We've been having such a hectic week! So I thought, Din would be really happy to come home to his love of Rolled Steak & greens.....and he was :-) Even my kids were trying to attack each others plates! I can only shake my head at their lack of table manners!

Ingredients:~

• 1 piece of flank steak (part between the hips & ribs)
  
• 1 tsp salt
• 1 tsp pepper
• cotton string for tying
• 2 tsp butter
• 1 tbsp oil

Ingredients for black pepper sauce:~

• drippings from the beef
• 1 onion, chopped
• 1 tbsp of flour
  
• 2 tbsp coarsely chopped black peppercorns
• 1/2 cup of beef broth
  
• 2 tbsp cream
  
• a pinch of salt
  

~Method~

1. Smother the steak with salt & pepper.
2. Roll it up and tie it with a cotton string.
3. Alternately, you could buy the ready-tied ones sold at supermarkets.
4. Heat the oil & butter in an ovenproof pan.
5. Place the rolled steak on the pan over medium high heat.
6. Brown for 3-4 minutes on all sides of the steak.
7. Place the pan into a preheated 200ºC oven and cook for about 25-30 minutes.
8. Place the steak on a chopping board and let it rest for 5 minutes.
9. Discard the cotton string and cut the steak in 1/2 inch slices.

~To make the black pepper sauce~

1. Put the pan with the beef drippings back on the stove over low fire.
2. Sautee the onions till soft.
3. Put in the flour and stir. Add the pepper.
   
4. The pour beef stock very gently over the pan and stir vigorously until the gravy is smooth & shiny.
5. Pour in 2 tbsp of cream and a pinch of salt.
   
6. Simmer until sauce thickens for about 5 minutes..
   
7. Serve over the rolled steak.
   

beef

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Mee Rebus Johor Mak Long

Whenever my aunty Mak Long visits, she often disappears into our kitchen & emerges with all sorts of local kuihs & wonderful traditional dishes which amazes me. What makes Mak Long so special is her generosity in sharing her recipes with me, her soft spoken & gentle demure. I feel so blessed to have had her in my life. This Mee Rebus Johor is one of the many recipes she shared with me....

Ingredients to blend:~

• 2 large red onions
• 15 bulbs of shallots
• 6 cloves of garlic
• 2 inch of ginger
• 3/4 cup curry powder

Other ingredients:~

• 250gm beef, cut into small pieces & boiled till tender. Keep the stock
• 1 handful prawns, trim the legs
• 2 tbsp tauchu(fermented soya beans)
• 3 inch galangal, bruised
• 5 stalks of lemongrass, bruised
• 3 medium sized sweet potatoes
• 2 large potatoes, boiled & coarsely mashed
• 2 cups coconut milk
• 2 tsp salt

~Method~

1. Heat oil in a large deep pot. Sautee’ the blended ingredients till the oil separates.
2. Put in the beef as well as the stock.
3. As it boils, throw in the galangal, lemongrass and salt.
4. Finally, pour in the coconut milk, tauchu, sweet potato & potato.
5. As the gravy thickens, drop in the prawns.
6. Season with salt. Don’t forget to taste!
7. This mee must be eaten with the accompaniment especially the penderam. Without it, it won’t be the authentic Mee Rebus!

Accompaniment Ingredients:

• 10 Penderam, snapped into edible sizes
• 3 hard tofu, cubed and deep fried
• 2 handful beansprouts, tail plucked ,cleaned & dipped in hot water
• 2 handful Chinese celery & spring onions, sliced thinly
• 3 green chilies, sliced thinly, slanted & deseeded
• 6 calamansi lime, halved & deseeded
• 2 tbsp crispy fried shallots

Prawn Penderam

Penderam Ingredients:~

• 1 ¼ cup rice flour
• 1 cup thick coconut milk
• 2 cups fresh small prawns
• 1 ½ tsp salt
• 3 cups coconut oil
• 2 screwpine leaves, washed & tied into a knot

Blended & Ground Ingredients:~

• 1 tbsp coriander seeds
• ½ tsp cumin
• ½ tsp fennel
• 8 shallots
• 3 garlic
• 1 inch ginger
• ½ tsp tumeric, ground

~Method for Penderam~

1. Heat oil in a wok on medium fire.
2. Apart from the screwpine leaves, mix all the other ingredients together in a bowl.
3. When the oil is hot, put in the screwpine leaves for a few seconds, just to flavor the oil. Then remove it.
4. Scoop the batter (making sure you get some prawns) and slide a very thin layer of the batter from the top of the wok downwards into the oil.
5. Allow the batter to turn golden brown before you drown it totally in the hot oil.
6. If it gets stuck on top of the wok where there is no oil, just keep on scooping the hot oil from the wok and gently pour it on the stuck batter.
   
7. Keep doing this and the batter will eventually dismantle itself.
8. When the batter turns brown & is crispy, remove and drain.
9. When cool, place in an airtight container. Use when needed.
   

One meal dishes

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Daging Salai Gulai Lemak CIli Api

My father-in-law was proud of his kampung, Rembau. He loves Lemak Cili Api & he loves beef......Over the years of my marriage, I have made an effort to learn the Negori dishes and my kids have developed the love of it....especially Daging Salai Lemak Cili Api.

Ingredients to blend for Gulai:

• 2 inches fresh turmeric /kunyit hidup
• 25 birds eye chillies /cili padi
• 4 shallots /bawang merah kecil
• 2 cloves of garlic /bawang putih

Other Ingredients for Gulai:

• 2 lemongrass, bruised / serai,dititik
• 3 cups coconut milk / santan
• 2 cup water / air
• 4 potatoes /kentang
• 2 aubergine, halved (optional) / terung bulat, belah dua
• 6 belimbing buluh (optional)
• 2 ts salt

Ingredients for Smoked Beef / Daging Salai:

• 1 kg beef, slit / dikelar
• 2 tsp turmeric powder / serbuk kunyit
• Banana Leaves / daun pisang

Method for Smoked Beef:
1. Smother the beef with the turmeric & salt.
2. Let it rest for about 1 hour, covered in a refrigerator.
3.Bake it in a preheated 180ºC oven , on banana leaves for about 45 minutes to an hour. Personally, the beef tastes better if smoked on an open fire.
4. Set aside and allow to rest for about 10 minutes.
5. Slice into strips.

Cara untuk Daging Salai:
1. Rumus daging dengan garam & kunyit serbuk.
2. Biarkan rehat selama 1 jam bertutup, dalam peti sejuk.
3. Bakar didalam oven yang panas nya 180ºC selama lebih kutang 1 jam. Kalau daging itu disalai diatas api, lebih sedap rasanya...lebih-lebih bahagian yang terbakar sikit-sikit.
4. Keluarkan dari oven & ketepikan. Biar rehat selama 10 minit.
5. Potongkan memanjang.

Method for Gulai Cili Api:
1.Put all blended ingredients, beef, lemongrass, tamarind skin and water in a pot. Allow to boil.
2. Put in the potatoes & aubergine. Reduce the flame.
3. Pour in the coconut milk.
4. Cook till potatoes & aubergine is done.
5. When serving, sprinkle with birds-eye chillies & belimbing buluh.

Cara untuk Gulai Cili Api:
1. Masukkan semua bahan dikisar, daging, serai, asam keping & air di dalam periuk & rebus sehingga mendidih & daging lemut.
2. Masukkan kentang & terung sehingga empuk. Kecilkan api.
3. Tuangkan santan.
4. Bila hidang, taburkan cili pade & belimbing buluh.

beef

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Mum's Baked Macaroni

During our school days when friends came over, Mum used to often make this simple but beautiful Baked Macaroni using simplistic means of measurements. Now I make it for my children's friends when they come over... History does repeat itself!

Baked Macaroni Recipe

pasta

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