This Ramadhan we were able to try out the Rempah Cap Bunga Rose we ordered from a seller in Shopee.

This delicacy is usually eaten with flavored rice like Nasi Minyak or Nasi Hujan Panas, although plain rice is fine too.

Ingredients:

• 300 grams of fresh beef, boiled until soft
• 2 tablespoon of the Rempah Gulai Cap Bunga Rose
• 1 and a half tablespoon of Rempah Masak Cap Bunga Rose
• 1 teaspoon of beef curry powder
• 5 pieces of shallot
• 2 cloves of garlic
• Half piece of Holland onion
• 2 inch of galangal
• 1 inch of ginger
• 2 tablespoon of chili paste (cili boh)
• 1 small box of coconut milk
• 1 piece of cinnamon stick
• 2 pieces of star anise
• 2 pieces of cardamom
• 3 pieces of clove
• 2 pieces of green pepper (locally called chili), cut into halves
• 2 pieces of red pepper (locally called chili), cut into halves
• 1 piece of Holland onion, quartered
• 1 piece of asam keping/asam gelugor
• 2 teaspoon of kerisik
• Salt and sugar to taste
• 1 or 2 diced potatoes (if desired)

Instructions:

1. Boil the beef pieces until soft. Keep the stew.
2. Process the shallots, garlic, onion, ginger, and galangal in a blender. Minimize use of water so that we have a thick paste.
3. Combine the processed items above with chili paste, Rempah Gulai, Rempah Masak, beef curry powder. Mix well.
4. Sauté the cinnamon stick, star anise, clove, and cardamom until fragrant.
5. Pour the mix above into the pot until oil surfaces.
6. Put in the beef and stew. Stir slowly until oil surfaces.
7. Put in coconut milk and kerisik.
8. Put in the asam keping, halved red and green chilies, and quartered Holland onion. This is when you need to add the potatoes if you decided to include them.
9. Add sugar and salt to taste

For us, the result was incredible. It was like taking a trip back to Terengganu.

Note that the Rempah Masak and Rempah Gulai are two different products, and they are both included in the recipe. You can read more about the products (or purchase them) on their official website.

No, this post is not sponsored.

The post Gulai Daging Terengganu first appeared on CintaRasa.

Gulai Daging Terengganu originally appeared on CintaRasa on May 2, 2020.

Best eaten warm.

Ingredients:

• 1 cup of cold, cooked rice
• 1 and a half cup of water
• 1 cup of sugar
• 1 cup of rice flour
• Half tablespoon of instant yeast
• Grated fresh coconut with some salt

Instructions:

Place the rice, water, and sugar in a blender and process until smooth. In a bowl, mix it with the other ingredients (except the grated coconut) and wait for 3 hours so that the yeast can work on the mixture.

Put them in small containers and steam around 15-20 minutes. Once done, when serving just sprinkle the grated coconut onto them before eating.

That’s it!

Tips:

• Grease the individual containers with oil (cooking oil will do), to make them easier to slip out after cooked
• Fill them full up to the brim of the container so that they will “explode” nicely in the middle and look beautiful when you place the grated coconut on them. Unless you like them flat like the ones we made, then fill 3/4.

The post Apam Nasi first appeared on CintaRasa.

Apam Nasi originally appeared on CintaRasa on April 30, 2020.

Of course to ensure the sambal to be very tasty, you need to use good spicy dried chili and belacan. This one was made using belacan (shrimp paste) I bought in Tanjung Dawai.

So what is your favorite sambal?

The post Sambal Sotong Kering first appeared on CintaRasa.

Sambal Sotong Kering originally appeared on CintaRasa on May 30, 2017.

It’s really simple to make. You fry the chicken pieces till golden, and then use the same oil to fry the chili paste. I used a hand full of dried chili which has been cut and boiled for a while to soften. Put in one or two big red onion and about 3 inch of ginger. I put in coarse salt (garam kasar) in the mixture.

Once the whole paste has been blended nicely just pour it into the wok of hot oil. Cook for about 10-15 minutes. Put in sugar. The color of the sambal will turn red since the sugar caramelized. I put in curry leaves and asam keping. You can also add in round slice of onion for garnishing purpose.

After the sambal has been cooked put in the fried chicken pieces. Let it simmer in the sambal for a few minutes. It’s ready to be served for dinner.

The post Sambal Ayam Halia first appeared on CintaRasa.

Sambal Ayam Halia originally appeared on CintaRasa on May 27, 2017.

I put the soaked dal in food processor and blend it. I let some of the dal remain coarse so that when I fry the vadai later, I can still chew the crunchy part of the dal.

Some people grind chili and fennel seeds (jintan manis) together with the soaked dal. I just add them later. Instead of fennel, I use cumin (jintan putih). Add in salt and sugar to taste. Slice thinly curry leaves and big onion and add them into the mixture. If it’s too dry, it might be difficult to shape vadai into a proper round shape like in the picture. Fry vadai in hot oil and serve them hot.

The post Vadai Kacang Dhal first appeared on CintaRasa.

Vadai Kacang Dhal originally appeared on CintaRasa on May 26, 2017.

It was quite easy to make this laksa sarawak compared when you have to cook laksa penang. Since they use bihun, it doesn’t take long to blanch it in boiling water. The only tedious part for me is to prepare the side dishes that goes with the laksa, like making the omelette, boil the chicken and shred into pieces, prepare the prawn stock and then peel the prawn and yes, the important one, making the sambal udang kering.

But having done all that, I was very satisfied with the laksa sarawak I made. Maybe next time, when I can get more supply for the laksa paste, I can make this as one of the dishes for Hari Raya open house.

The post Laksa Sarawak first appeared on CintaRasa.

Laksa Sarawak originally appeared on CintaRasa on May 23, 2017.

Marriott Putrajaya
29th May – 24th June 2017
RM135 nett per adult/ RM90 nett per child
Early Birds
RM120 nett per adult/ RM65 nett per child
Book before 20th May 2017
For reservations please call, Hunting line: 03 8949 8888
Ramadan HOTLINE: 03 8949 8922 / 8761 / 8655

The “Citarasa Ramadan” Buffet at Taman Sari Brasserie in Hotel Istana Kuala Lumpur is priced at only RM169.00 nett per adult and RM75 nett per child (4 – 11 years).
Grab our EARLY BIRD SPECIAL which is a 25% off from 27 May until 3 June 2017.
There will be a 20% discount for selected credit cards from 4 June until 25 June 2017.
Terms and Conditions apply.
Our Raya Buffet Hi Tea will be available on 26 and 27 June 2017 from 12.30 pm to 3.30 pm for only RM105 nett per adult. We have a promotion of BUY 2 FREE 1 on these two days.
Prior reservations are recommended to avoid disappointment.
For enquiries/ reservations, call 03 2141 9988.

Sunflowers Brasserie (The Royale Bintang Kuala Lumpur) is offering their Ramadhan Buffet Dinner from 22nd June until 15th July 2015, 7pm until 10pm at: RM89 nett per adult RM45 nett per child / senior citizen
Early Bird Voucher: Buy 1 get 1 FREE from 23rd April until 8th May 2015
Buy 5 FREE 1 from 9th May until 21st June 2015
Terms and conditions apply.
Visit their website for more details. Call 03-2143 9898 for reservations.

Pullman Putrajaya Lakeside
Stunning clock tower courtyard
27 May – 24 June 2017 – 7:00pm – 10:00pm
RM169 nett per adult, RM100 nett per child
Call 03 8890 0000 or whatsapp 016 8900142 or email magicalramadhan@pullmanputrajaya.com

Shah Alam Convention Centre (SACC) continues the annual tradition during this upcoming Ramadan with more than 100 Cita Rasa Nusantara delicacies with the combination of other famous Malaysian dishes.
RM 78.00+ (Adult) RM 48.00+ (Children*)
RM 48.00+ (Senior Citizen*)
*Children aged from 7 to 10 years old.
*No charges for children below 6
*Senior citizen aged 60 years old and above.
For reservations or more information, the number to call is 03-5511 8858 / 013-250 2858 / ramadan@sacc.com.my
Cita Rasa Nusantara Ramadan Buffet Walk-in Purchase
Adult : RM 88.00+ (per person)
Children / Senior Citizen : RM 48.00+ (per person)

The post Ramadhan Buffet 2017 first appeared on CintaRasa.

Ramadhan Buffet 2017 originally appeared on CintaRasa on May 16, 2017.

I have been trying to make nasi lemak hijau for a few attempts now, but nothing comes close to the green one sold in the market. Later I found out that using just the blended pandan leaves won’t give enough green color to the rice. They usually put in a bit of artificial coloring while they cook the rice to retain the green color once the nasi lemak is done. Since I still haven’t bought the green food coloring, I decided to make the normal, plain nasi lemak this time.

I love having nasi lemak for dinner because it’s quite simple to cook and I can eat them with a variety of dishes like rendang ayam, sambal tumis petai or with just plain sambal bilis, bilis goreng and telur mata.

The post Nasi Lemak Sambal Sotong Kering first appeared on CintaRasa.

Nasi Lemak Sambal Sotong Kering originally appeared on CintaRasa on May 16, 2017.

As per request by Hubby, I added some fresh prawn when I sauteed onion, garlic and red chili.The egg tofu must be fried to golden before you add into the pan. I used Lee Kum Kee oyster sauce and a bit of cornstarch to thicken the gravy.

It’s really easy to cook this dish and best served hot!

The post Tauhu Sos Tiram first appeared on CintaRasa.

Tauhu Sos Tiram originally appeared on CintaRasa on May 15, 2017.

For this particular soto ayam, I fried rice vermicelli (soo hoon) in the hot oil as part of the garnish. There was also blanched beansprouts (tauge).

After almost a decade of cooking soto, I finally master the skills to make bergedil daging (beef potato patties) without having them all burst out in the hot oil when frying them.

The first trick is to fry the potato pieces instead of boiling them.

In this house, for soto ayam, we prefer the chicken to be fried instead of eaten boiled from the gravy. The crunchy chicken skins are the sinful part of the dish..haha!

Of course having sambal kicap is a must when you are having soto ayam. So what’s your preference for soto? Do tell me!

The post Soto Ayam With Bergedil first appeared on CintaRasa.

Soto Ayam With Bergedil originally appeared on CintaRasa on June 6, 2016.