PETAI BENDI SAMBAL

INGREDIENTS :

METHOD :

• Rinse the vegetables with water and allow them to dry on a kitchen towel.
• Soak the Dry Red Chillies in hot water for few minutes or until they become soft.
• Dry roast the Dry Shrimp Paste in a pan until aromatic.
• Grind all the ingredients mentioned under 'For Sambal' into a smooth paste.
• Heat oil in a pan.
• Saute the ground Sambal mix until oil separates and it becomes fragrant.
• Add Petai sliced into halves and mix well.
• Leave this on a low flame for few minutes.
• Add sliced Okra pieces, Winged beans and Salt to the Sambal and stir-fry until it becomes soft.
• Stir fry it for few minutes.
• Finally, add Fish Sauce and Palm Sugar to the above and give a quick stir.
• Leave it in low flame for few minutes.
• Serve it hot along with fragrant rice or any other rice dish. 

NOTES :

• Adjust the number of chillies to your preferred spice level.  The amount mentioned above is for a spicy sambal.
• Can blanch the Petai seeds before cooking.
• Do not overcook Okra and Kacang Botol.
• Can use a mortar and pestle to pound the sambal ingredients.
• Can make extra sambal in the same method mentioned above and can be stored in a refrigerator for future use.

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
• In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Green Peas and stir well.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes in a very low flame.
• Pour in the coconut milk, water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff  it up.
• Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
• Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
• Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
• Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.
  

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add Raisins and fried onions, as garnish.
• Adding Green Peas, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

IKAN BAKAR PARI /STINGRAY GRILLED IN BANANA LEAVES

INGREDIENTS:

For Sambal :

To Grill :

To Garnish :

For Sauce :

METHOD :

• Clean and Wash the fish.  Pat dry and leave it aside.
• Marinate the Fish with Salt, Lime Juice & Turmeric Powder and leave it aside for 10 -15 Minutes.
• Soften the Banana Leaves by dipping them in Hot Water for few minutes. Dry them with kitchen towels.
• Soak Dry Chillies in Hot water for 10 Minutes or until they turn soft.
• Dry Toast the Shrimp Paste until aromatic.
• Clean and Bruise the Lemon Grass Stalks.  Just use the white part of it.
• Grind Shallots, Garlic, Ginger, Bird's Eye Chillies, Soaked Dry Chillies along with Dried Shrimp Paste and Bruised Lemon Grass into a smooth Paste.
• Heat Oil in a pan and saute the ground paste until fragrant and oil separates from the mix.
• Add Tamarind Juice, Fish Sauce, Salt & Palm Sugar to the above and mix well.
• Leave this on a low flame for about 10-12 minutes.
• Finally, drizzle few drops of Lime Juice and give a quick stir.
• Remove the Sambal Mix from fire and leave it aside.
• Lightly brush cooking oil over the softened banana leaves*.
• Spread some Sambal Mix over the banana leaves.
• Place the marinated fish piece over the sambal.
• Spoon in some more sambal over the fish.
• Fold the Banana Leaves into a nice packet and secure them with bamboo skewers.
• Place this on a hot griddle and cook for 5-7 minutes on one side.
• Flip it up and cook again for 5-7 minutes.
• Follow the suit for the other piece of fish too.
• Before serving, open the banana leaves and drizzle some lime juice over it.
• Garnish it with Onions and Chillies if preferred.
• Goes well with Petai Bendi Sambal & Jasmine Rice.

Sauce :

• Finely chop Onions and Bird's Eye Chillies.
• Mix them along with Tamarind Juice, Light Soy Sauce & Chilli Sauce.
• Add a dash of Sugar and Salt.
• Can add few drops of Calamansi Juice, if preferred.

 

GARLIC

           "Let your Food be thy Medicine and Medicine be thy food." 

In Ayurveda :

• According to Ayurveda, Garlic is considered as Maha Oushadha (which means Great Medicine in Sanskrit). 
• Ayurveda considered garlic as a tonic, hot, digestive, aperient (to relieve constipation), cholagogues (promotes discharge of bile) and alternative (restores normal health).
• Garlic bulbs were macerated with honey or other sweeteners or crushed into foods to help relieve coughs and mucus conditions, fevers, swellings, gonorrhea, colic, rheumatism, and worms. 
• Garlic pods are boiled in milk and consumed in small doses to stimulate digestion, hysteria, flatulence, sciatica, and heart disease.

In Traditional Chinese Medicine :

• According to TCM, Garlic has a special influence on the organs. 
• They were used to balance the Qi/Chi of Spleen (which transforms and assimilates food and has to do with metabolism and energy production);  Kidney (which stores vital energy and sends it out to other organs and tissues);  Stomach (which break down the food and dissimulates the food to get it ready for the spleen). 
• It was used to remove toxins from the body.
• It is also believed to Balances the Qi of Water, 
• It also eliminates the noxious effects of putrid meat and fish.

GARLIC

In Traditional European Medicine :

• Garlic was an important food and medicine of the Egyptians, Greeks, Romans, Assyrians, and Egyptians. 
• Garlic pods macerated in oil were used to treat skin diseases.
• It is believed stimulate milk production in breast feeding moms.
• It was used as an antibiotic, to fill rotten teeth, (Garlic pods were crushed and mixed with vinegar).
• Hippocrates prescribed it as a fumigant for aiding in the release of the placenta.
• A mixture of garlic ashes and oil used to treat running sores.
• Raw Garlic was used to treat asthma.
• Macerated garlic pods mixed with honey is good for shrew bites and dog bites.
• Effective for healing hemorrhoids - Crush the garlic pods and take them along with wine, this will induce vomiting sensation.
• Neutralizes the poisonous qualities of aconite and henbane.
• Excellent for bruises, even after they have swollen into a blister.
• Garlic is believed to cure Epilepsy.
• Garlic induces sleep.
• It improves circulation.
• Garlic, when taken along with coriander acts as an aphrodisiac.

HEALTH BENEFITS:

GARLIC

Medicinal Uses :

• Antioxidant
• Prevents Cancer
• Reduces High blood pressure
• Treats Respiratory conditions
• Lowers Cholesterol 
• Reduces Sugar Level
• Treats Skin Infection
• Helps in weight loss
• Aids Digestion
• Treats Gastric Problems 
• Treats Liver disorders
• Treats Fever
•  Treats Tuberculosis
• Removes Intestinal Worms
• Treats Rheumatism, 
• Controls Diabetes

Cancer Treatment :

Cardio Vascular Benefit : 

Weight Loss : 

For Fungal Infections :

As an Antiseptic :

  FOOD RECOMMENDATION :

• Garlic should be added to our diet on a regular basis.  Try to include at least 1 or 2 cloves in an individual food portion.
• With their unique combination of flavonoids and sulphur nutrients, it adds aroma, taste and nutrition to our dishes.
• To get best results out of garlic, chop or crush them and leave them aside for at least 15 minutes before cooking or eating.
• Do not cook them immediately or change their PH value by adding them in acidic or alkaline substances, as that will totally destroy their medicinal properties.
• The best way is to eat them 'RAW'.

• Chewing parsley helps to get rid of the pungent smell of raw garlic from the mouth.
  
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  *DISCLAIMER:

  Please remember these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.
   

Mee Rebus: A Culinary Gem from Malaysia, Singapore, and Indonesia

    Discover the rich flavours of Mee Rebus, a cherished hawker dish that reigns supreme in Malaysia, Singapore, and Indonesia. Known by various names such as Mee Jawa, Mee Celor, and Mee Kuah across these regions, Mee Rebus stands out for its distinctive gravy and noodle combination. The dish's origins may be shrouded in mystery, but its variations like Mee Rebus Johor and Mee Rebus Penang highlights the cultural adaptations based on local ingredient availability.

The Quintessence of Mee Rebus Johor

    Mee Rebus Johor, the most celebrated version, features a unique blend of pure beef stock and mashed sweet potatoes, creating a rich and thick gravy. This dish is a symphony of flavours, thanks to the yellow egg noodles (Mee Kuning) drenched in a spicy, thick gravy known as Kuah. What sets this gravy apart is the surprising consistency achieved through mashed sweet potatoes. While traditional recipes favour sweet potatoes for thickening, modern variations might include potatoes or tapiocas, enriched with ingredients like ground peanuts, bean sprouts, hard-boiled eggs, sliced Tau Kwa (fried firm bean curd), and a medley of garnishes such as Chinese celery(Daun Sup), green and red chillies, and crispy fried shallots (Bawang Goreng), all finished with a splash of tangy Calamansi (Limau Kasturi).

Discovering Mee Rebus in the Heart of Malaysia

    My journey to discover Mee Rebus led me to an unassuming, all-women-run eatery, Warung Zarahman, tucked away in Jalan Masai Lama behind the Petron Station. Despite its modest setting, this place, humorously nicknamed by us as "Biriyani Friday only Ma", serves up a signature Mee Rebus that has captured the hearts of many, including mine. One of our friends said that their Biriyani is very tasty and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, but what took my fancy was their tasty "Mee Rebus", it's their signature dish. This dish not only represents a slice of Johor's culinary tradition but also stands as a testament to the restaurant's over 30-year legacy in the neighbourhood.

Crafting Mee Rebus in Your Kitchen

    Inspired to recreate this Malaysian delicacy at home, I embarked on a culinary adventure, navigating through the extensive list of ingredients and intricate preparation steps. The result is a homemade Mee Rebus that brings a piece of Malaysia into my kitchen, a dish I've come to perfect and cherish.

For more Malaysian Delicacies, Click here...


Cuisine - Malay, Indonesian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 4
Author - SM

For the Gravy(Kuah):

To Grind:

To Mix & Serve - Mee Rebus:

Preparation Steps for Mee Rebus Gravy:

• Begin by steaming the sweet potatoes until they are fully softened. Once cooled, peel and thoroughly mash them.
• Soften dried shrimp in hot water for about 10–15 minutes, ensuring they're ready for blending.
• Combine the specified 'To Grind' ingredients into a smooth paste, using a small amount of water for consistency.
• Gently bruise the lemongrass stalks to release their flavour.
• In a large saucepan, heat the oil before sautéing the blended paste with the lemongrass until it emits a fragrant aroma.
• Stir in turmeric powder and mutton masala, cooking over a low heat until the oil begins to separate from the spices.
• Pour in 2 cups of beef or Chicken Stock, and bring to a simmer.
• Integrate the mashed sweet potatoes into the mixture, continuing to cook until well combined and the gravy begins to thicken.
• Gradually add the remaining stock to achieve the perfect gravy consistency, seasoning with salt and palm sugar before bringing to a final boil.

Assembling and Serving Mee Rebus:

• Blanch yellow noodles briefly in boiling water, then set aside.
• Quickly blanch bean sprouts for a crisp texture.
• Dice the firm bean curd into small cubes, seasoning with a touch of turmeric powder and salt, before frying until golden. Drain on paper towels.
• Boil eggs to perfection, peel, and cut it into halves.
• Slice red and green chillies for garnish, and finely chop Chinese celery and scallions.
• Prepare calamansi by cutting into halves for squeezing.

Serving the Dish:

• Arrange the blanched noodles in a bowl.
• Generously ladle the warm, aromatic gravy over the noodles.
• Embellish with bean sprouts, halved eggs, and fried bean curd.
• Sprinkle with slices of chillies, scallions, Chinese celery, and a dusting of toasted peanuts and crispy shallots (Bawang Goreng) for added crunch.
• Finish with a squeeze of calamansi juice for a zesty lift.

    Enjoy Mee Rebus warm, with adjustments in stock for your preferred gravy thickness. This authentic recipe, while traditionally using beef stock, can be adapted with chicken or lamb stock, showcasing the versatility and inclusive nature of Malaysian cuisine.

Important Tips for Perfect Mee Rebus:

• Serve Mee Rebus while it's still warm to fully enjoy its flavours.
• Aim for a slightly thick gravy consistency by adding just the right amount of beef or chicken stock.
• Enhance the flavour profile by gently bruising the lemongrass stalks.
• Before serving, remember to remove the lemongrass stalks from the gravy.
• While the authentic recipe calls for beef stock, chicken or lamb stock can be equally delicious substitutes.
• Sweet potatoes lend a subtle sweetness to the gravy, adding depth to this traditional dish.

    For those eager to explore more about Malaysian delicacies and embark on a culinary journey, Mee Rebus offers a taste of the region's rich culinary heritage, inviting food enthusiasts to dive into its spicy, savoury, and sweet nuances.

NOTES:

          

HOW TO COOK JASMINE RICE

 

     It is moist and soft in texture when cooked, with a slightly sweet flavour. The grains cling together and are somewhat sticky when cooked.  Its fragrance is reminiscent of Pandan and Popcorn. The aroma is caused by the evaporation of 2-Acetyl-1-Pyrroline.

JASMINE RICE

    

HOW TO COOK JASMINE RICE

     What's a deal, cooking a Jasmine Rice/Thai Fragrant Rice?  Maybe that is the first thing which can pop up into our mind. Cooking rice is a daily chore done without a second thought.  It can be any type/variety of rice -Raw Rice, Par-boiled Rice, Kerala Rose Matta Rice, Glutinous Rice, Fragrant/Jasmine Rice, Basmati Rice, Brown Rice, Sushi Rice, Risotto Rice, Calrose Rice etc., & etc., 
      Here I have compiled few tried & tested methods to perfectly cook Jasmine Rice with perfect Rice Water Ratio.  Choose your preferable method for cooking Jasmine Rice.  Jasmine Rice can be served as such or converted into fried rice recipes.  Serving each & every Thai dish with heaps of Jasmine Rice is a speciality in Thailand.  Steamed Jasmine Rice is ideal to be eaten with stir-fries, with grilled, fried or braised food items.  It goes hand in hand with Thai Style Curries and Soups. When perfectly cooked, Jasmine Rice is a delicacy by itself.
   While cooking Jasmine Rice for Fried Rice Recipes, make sure to cook it with less water. It doesn't suit well for fried rice when it is still warm.  It tends to be very soft and get mushy when mixed.  So it is always advisable to use cooled down or a day old fragrant rice for fried rice. Rice porridge made with this variety of rice is usually served with toppings such as herbs, pickles and peanuts for breakfast in Thailand. 

HOW TO COOK JASMINE RICE

FOR PERFECTLY COOKED JASMINE RICE :

• I have tried to cover most of the Tried & Tested methods to get perfectly cooked Jasmine Rice/Fragrant Rice.
• A good brand of Jasmine Rice/Fragrant Rice (from Thailand if possible) will do half of the job.
• Rinse the rice before cooking. Rinse the rice once or twice, moving your fingers through the rice, until the water runs clear.
• Drain the water.
• The secret of perfectly cooked Jasmine Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente.”  
• If you need a softer rice, add a bit more of water. 
• If You are using the cooked Jasmine Rice for Fried Rice Recipes, cook with 1 to 11/4 Cups of Water for 1 Cup of Jasmine Rice with a drizzle of Oil (Optional). 

METHOD:

 

HOW TO COOK JASMINE RICE

In a Sauce Pan

(Rice Water Ratio 1:13/4 Cups)

• Place the Jasmine Rice/Fragrant Rice in a saucepan big enough to hold the rice and water.
• Add enough water to cover the rice by a little over 3/4 inch above the rice. (For 1 cup of Jasmine Rice, I use just over 13/4 cups of water).
• Keeping the sauce pan uncovered, bring the rice to a boil.
• Once the water begins to boil, lower the flame.
• Cover the pot and cook the rice in low flame for about 15-20 minutes.
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In a Rice Cooker

(Rice Water Ratio 1:11/4 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in the rice cooker
• Add 11/4 Cup of Water.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the in warm mode for another 5-10 minutes.
• Allow it to cool for a few minutes.
• Fluff up the Jasmine Rice with a fork or a chopstick before serving.
• I get perfectly cooked Jasmine Rice at 1:11/4 ratio in Rice cooker.
• While cooking Jasmine Rice for Fried Rice, just use 1 Cup of Water for 1 Cup of Rice(1:1 Ratio).

HOW TO COOK JASMINE RICE

In Microwave

(Rice Water Ratio 1:11/3 Cups)

• Place 1 Cup of Jasmine Rice/Fragrant Rice in a microwave safe bowl with cover.
• Add 11/3 Cups of Boiling Water.
• Cover the bowl and cook on Micro power High for 10-12 minutes.
• Remove from the Microwave and leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In a Steamer

(Rice Water Ratio 1:1 Cup)

• Fit a rack or steaming trivet into a pot or a steamer large enough to accommodate the bowl.
• Pour about an inch of water into the pot or a steamer. 
• Place 1 Cup of Jasmine Rice/Fragrant Rice in a bowl on the rack (it shouldn’t touch the water in the pot),
• Pour 1 Cup of Water to the Rice.
• Cover the pot or steamer, and bring the water in the steamer to a boil in high flame. 
• As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat.
• When the timer goes off, switch off the flames and take the pot off the heat.
• Use tongs or a hot pad to remove the hot bowl from the pot.
• Leave it aside for a few minutes to cool down.
• Fluff up the Jasmine Rice/Fragrant Rice with a fork or a chopstick before serving.

In an Electronic Steamer 

(Rice Water Ratio 1:1 Cup)

• If using an electric steamer, fill the steamer's water reservoir to the "max" line.
• Place 1 Cup of Jasmine Rice/Fragrant Rice and 1 Cup of Water in a bowl.
• If your steamer has multi-level, place the rice bowl at the lowest level.
• Cover the rice bowl.
• Turn on the steamer and set the timing for 20-25 minutes.
• Once it's cooked, remove the rice bowl from the steamer and allow it to cool down for a few minutes.
• Fluff up the Jasmine Rice/Fragrant Rice before serving.

 

HOW TO COOK JASMINE RICE

NOTES:

• The amount of Water needed can vary depending on the type of Jasmine Rice/Fragrant Rice used. The new crop needs less water compared to the old rice.
• Cooking Jasmine Rice in a rice cooker is a bit tricky. If you get the knack, then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual. Adjust the water until you get a perfect rice.  Few, trial and errors don't matter.
• Cold Jasmine Rice (a day old refrigerated one) is very good for making Fried Rice.
• I haven't yet tried the traditional bamboo steamers for steaming the rice.  
• If you do not have a steamer, a large wok or a pan with a lid will do the job.
• Fill the wok or pan with water, set a rack inside the wok to place the rice bowl and close the lid.