Tuesday 15 October 2013

light-n-easy Nasi Daging

Nasi Daging went well. Made it for dinner last night. Even the strictest QA officer (mok) makan bertambah :D

Resepi asal disalin dari mamafami's fotopages. Yup, those were the days! Entry resepi tu dated way back in 2006! 

We've (me and Tebby) been doing it for years now and only recently we got the right consistency, taste and whatnots that suit our taste buds. The original recipe resulted in very rich taste. We omit ghee, tomato puree and raisins altogether. We lessen the evaporated milk and kurma powder paste. And instead of just beef, we use beef ribs (in addition to beef, btw) and we added garlic to broth. And we added salsa as accompaniment for that extra zest!

There's 3 items in the menu, involving 4 major steps: -
1. The broth
2. The salsa
3. The rice
4. The soup

1. The Broth
Since the rice will be cooked using beef broth, this is the first thing we need to prepare.
Ingredients: -
- 2 ribs - cut into small pieces, request your butcher or the pasar-man to do it unless you have a chainsaw at home :-)
- 1/2 kg lean beef - cut into big dices.
- 3-4 inches ginger - slice. I did mine with skin on.
- 1 bulb garlic - cut the top exposing flesh, skin on.


1. Boil until tender. I use a pressure cooker for 50 minutes.
2. Separate liquid from beef and ribs.We will not be needing the ginger and garlic btw.


2. The Salsa



Ingredients: -
- 4-5 tomatoes - cut into 8, deseed
- 1-2 cucumber - cut into pieces, deseed
- 1/2 onion
- 6 red chillies - to keep or to get rid of the seed it is up to your level of tolerance of pedas
- a bunch of coriander leaves (some may not like it - be warned)
- juice from a lemon
- salt and sugar to taste

Blend everything and keep in your fridge until your meal time :D


3. The Rice
Ingredients
- Rempah 4 sekawan i.e. cinnamon stick, cardamom, star anise, clove. I use just a little bit of everything coz my little nucleus family doesn't like anything with that strong spice-y taste.
- 4 garlic - slice thinly
- 5-6 shallots - slice thinly
- 1 inch ginger - cut into matchsticks
-
2 tbsp kurma - add with some water to form paste
- 1/4 cup evaporated milk
- 6 cups of basmathi rice (wash and soak for about 20 minutes)
- beef broth - quantity depends of the type of rice, even the brand that goes with it!
- a bunch of coriander leaves - cut off the root, keep the rest intact.
- 2-3 tbsp cooking oil
- salt to taste




1. Heat oil in rice cooker. I use a multifunctional pressure cooker - stir-fry setting.
2. Fry rempah 4 sekawan until aromatic.
3. Add ginger, garlic and shallot. Continue frying until garlic and shallot a little burnt.
4. Add a bit of beef broth.
5. Add kurma paste. Careful not to overdo it. Kalau hangit, memang tak sedap nasi nanti.
6. Add beef broth.
7. Add salt. Let is boil for while.
8. Add 1/2 portion of beef and ribs.
9. Add rice.
10. Add the rest of beef and ribs.
11. Put coriander leaves on top.
12. Cook until broth dries up and rice tender.

I use high-pressure setting for 15 minutes. It's a little tricky when I used the normal cooking pot coz it snapped to keep warm setting far too soon.



4. The Soup
- bring broth to a boil
- add fried shallot
- garnish with celery and spring onion




Let's!

3 comments: