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Rendang

Posted By JB On In Curry - Curried,Ken Hom,Main,Malay,Snack | No Comments
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Ingredients

For the rendang

For the herby rice

To serve

Method

  1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée.
  2. Heat a wok and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic.
  3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat.
  4. Fry the meat in the paste stirring all the time, until it is well browned.
  5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest.
  6. Season with salt, stir well then reduce to a simmer.
  7. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich.
  8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in.
  9. For the herby rice, wash the rice really well under cold water, the water will run clear when it is washed enough. Allow to drip dry Heat the oil in heavy-based saucepan that has a tight fitting lid.
  10. Add the spices and fry for a minute.
  11. Add the rice and fry until the grains begin to turn an opaque white.
  12. Add the water and a good pinch of salt.
  13. Bring to the boil then allow to bubble away until nearly all the water has been absorbed and air holes are beginning to appear.
  14. At this point pop the lid on. Leave the heat on underneath for a minute (this will create lots of steam) then allow to stand for five minutes (do not remove the lid).
  15. Keep warm until everything else is ready. You can hold rice like this for up to half an hour.
  16. To serve, mix the herbs into the rice and divide between four warmed serving dishes. Next spoon on the rendang, finish with a few sprigs of coriander and serve immediately, garnished with the deep-fried shallots and chilli.


Pork in black bean sauce

Posted By JB On In ALL CATEGORIES,Chinese,Ken Hom,Main | No Comments
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Ingredients

Preparation method

  1. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.
  2. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
  3. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.

Quick orange and lemon chicken

Posted By JB On In ALL CATEGORIES,Chinese,Ken Hom,Main,Snack,Starter,Stir Fry | No Comments
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Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.

Ingredients

For the chicken
For the rice
  • enough long-grain rice [43] to fill a measuring jug to 400ml/14fl oz level
For the greens
  • 1 tbsp groundnut or peanut oil [44]
  • 3 garlic [30] cloves, finely sliced
  • 2 tsp salt [38]
  • 750g/1½lb Chinese greens, such as choi sum or bok choi [45]

Preparation method

  1. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
  2. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!
  3. Bring the water to the boil and cook until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
  4. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice, let it rest for five minutes before serving it.
  5. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest.
  6. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
  7. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.
  8. Serve the chicken with the Chinese greens and rice.