Excerpts from Menot's Kitchen hehe. some words have been translated. She posted on her shared blog, but i will advertise her own blog as i think the former is a bit private.
So you can read up about her at http://thefrustkorner.blogspot.com
1) Basic Bawang Paste.
Blend 1 SUPER LARGE red onion (equivalent to 3 small red onions) + 10 cloves of garlic. But no harm in putting more garlic, my mom say its better but I don't really like thesmell of garlic.
2) Nasi Goreng Paste.
Blend 1 SUPER red onion + 5 cloves of garlic + 5 green Chilis + 2 Red Chilis + 15-20 pieces of Udang Kering / dried shrimp (soak it first)
3) Chili Paste. (for Sambal!)
Cut up about 20 Chili Kering / dried chilli, boil till soft.
Then blend with 1 GIANT red onion & like 5 cloves of garlic.
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Okay so what can you do with this 'pastes'?
1) With the Basic Bawang Paste .. You can
- Make Chicken Soup!
'Tumis' / fry a bit of the paste with 3 cloves, 1 cinnamon stick, 3 cardamons and a bit of 'minced ginger', fry together with pieces of chicken.
Chicken cooked, add water, potatoes, carrots, tomatoes, coriander leave.
- Make Simple Fried Rice!
'Tumis' a bit of the paste with black PEPPER, add chicken meat (cut into small pieces), add mixed vege (the peas/carrots/corn) and then add Rice!
tada! simple fried rice!
2) With the Nasi Goreng paste ..
Just 'tumis' a bit with Cooked Rice.Mix Mix Mix ..
then make a well in the middle & crack the egg. Then Mix Mix Mix.
Tada! YUMMY FRIED RICE!!!
3) With the Chili Paste ..
- Ayam Masak Merah Pedas! (Chicken Cooked Red - HOT)
Just 'Tumis' the paste, add chicken & salt. Stir Stir Stir, then add a bit of Santan / coconut milk.
- Ayam Masak Merah Kurang Pedas! (Chicken Cooked Red - Non spicy)
'Tumis' the paste, add 3 chopped up tomatoes & then add chicken and salt.
tada! ayam masak merah not spicy version! heh.
- Make Kway Teow/Mee Goreng (Fried Noodle)!
Chili Paste + Water + Minced Meet / Diced Meat, boil boil boil.
ADD MEE! (and vege if you want)
Simple Recipe Courtesy of Menot
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6 glasses of Juice:
ahaha. it's just simple simple recipesssssssssss.
and don't forget to add salt for all the recipes okay. hah.
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to answer your questions:
1. can i use the pastes to cook with beef/mutton/fish instead of just chicken? If so, what additional spices should i put in?
no need to add any additional spices. the "taste" from the meat/chicken/fish will be soaked by the kuah. and for soups i usually don't fry the meats.
you can also add CURRY POWDER, tumis2 with a bit of water, add santan, then add as much water to get the consitency you want.
2. In Chicken Soup, is it cardamon GROUNd or whole?
WHOLE cardamoms!
3. In Fried rice, pepper is black/white ground/whole?
white ground pepper, black ground also can. (not coarse)
4. In Ayah masak merah, must we fry the chicken first?
i don't usually fry the chickens first. cos i don't like it to be DRY. i prefer it to be soft and moist. i just mix it with the spices before adding in more water."
5. Er... kway teow goreng boil?? or do u mean the minced meat boil?
Boil the meat first with the "soup", cos usually meat takes awhile to cook, and MEE cepat lembik. so don't need to cook the MEE lamer2, add it at the end!
Hope that HELPS! =D
oh! if ur making curry from the chicken soup recipe. omit the ground ginger!
anyway i use ground ginger instant in jARS kat perth cos the fresh ones are $9.99/kg!!!
eh i mean minced ginger lah. aiyoh. NOT powder form. its like .. hmm fresh ginger tapi dah kena blend ? haha.
Wahhh Excellent!! how come gingers are expensive over there in oZ? is it diff to grow it in their climate?
Thanks for the recipes as I have been looking to try to cook some dishes from other cultures. And I love onion and garlic, so will try these out soon!
My greatest Pleasure!!
Tell us how they turn out and how you and your family like it, ok!
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