Monday, January 11, 2010

Daging Musalmah and Nasi Tomato (Musalmah Beef Gravy and Tomato Rice)

Hi to all my readers. This time I want to share with you a fascinating dish called Daging Musalmah or Musalmah Beef Gravy and a rice dish called Nasi Tomato or Tomato Rice. Here's the video clip showing you how I prepare the two dishes. Enjoy.

Nasi Tomato (Tomato Rice)

Nasi Tomato (Tomato Rice)


(pic from umidishes album)


(PART I OF TOMATO RICE)


Ingredients:
4 cups Basmati rice (or any long grain rice)
4 cups water
2 cups evaporated milk
1 cup tomato puree
1 cup ghee or butter
1/2 cup vegetable oil
1 big onion (slice thinly)
1 big onion ( pounded/blended)
3 cloves garlic (pounded/grated/blended)
3 ins. ginger (pounded/grated/blended)
2 in cinamon stick

wrap in a piece of cloth and tied:
1)1 star anise
2)1 tsp. cloves
3)1 tsp. corriander seed
4)1 tsp. black pepper
5)1 tsp. fennel (jintan manis)

1 tsp. nutmeg powder
1 tsp. cardamon (grinded)
1 stalk spring onion
1 stalk corriander leaves
few stalks of mint leaves
2 pandan leaf (optional if not available)
salt to taste

For garnishing:
1/2 cup fried onion
1/2 cup cashew nuts (fried)
1/2 cup sultanas/raisins

Method:

1) Soak rice in water with 1 tbs.of vinegar for half hour.(this is to prevent the grain from breaking when it's cooked).
2) After half hour drain and wash the rice and rinse.
3) Heat the pot and put in the ghee/butter and oil.
4) Fry the sliced onions and cinnamon until the onions turn brown.
5) Add in the pounded onion, ginger and garlic. Fry until they turn slightly brown.
6) Add in the rice and fry for 2-3 minutes.
7) Pour in the water and evaporated milk.Stir.
8) Add in the spice sachet, nutmeg powder and pounded cardamom. Stir.
9) Put in the tomato puree and salt.Stir well.
10) Add in the coriander leaves,spring onions and mint leaves.Stir.
11) Let it boil until the liquid has been 3/4 absorbed by the rice.
12) Put in the pandan leaf and cover the pot with aluminium foil to seal the steam from getting out of the pot.
13) Cover the pot and place something heavy over the lid.
14) Lower the fire to very low and place tin sheet below the pot to prevent the rice from burning.
15) Cook over slow fire for about 20 minutes. Stir the rice to make sure all the liquids are evenly absorbed.Sprinkle some fried onions and raisins.Cover the pot again and cook over slow fire for another 15-20 mins.
16) The rice is ready to be served.Garnish with fried cashew nuts,fried onions and raisins.

Daging Musalmah (Musalmah Beef Gravy)

Daging Musalmah (Musalmah Beef Gravy)


(pic from umidishes album)



(DAGING MUSALMAH AND THE FINAL PART OF TOMATO RICE)


Ingredients:

1 kg. meat (cut into rectangle size of 4ins. or so. Wash and marinate the meat with the curry powder for half hour)
1 cup meat curry powder (mix with some water and pour over the meat to marinate)
1 and 1/2 cup kerisek
4 cloves garlic pounded
3 ins. ginger pounded
6 big onions blended
2 stick cinnamon
1 star anise
1 tsp. cloves
1 cup water
1 cup vegetable oil
salt to taste

Method:

How to prepare kerisek
1) Grate the copra (remove copra from the coconut kernel and grate)
2) Fry the grated coconut without oil until it's golden brown
3) Dry blend or pound the fried grated coconut finely until some oil is visible.

Method:

1) Heat the wok and pour in the oil.
2) When the oil is hot fry the pounded ginger and garlic and the spices for few minutes.
3) Add in the blended onions. fry until slightly brown.
4) Add in the marinated meat.Stir well.
5) Add in the kerisek and salt. Stir well.
6) Let the meat simmer over slow fire. Stir often to prevent burning. Simmer slowly until the meat is tender and the gravy thickens.
7) Serve.

ASIDE

As I said earlier I find Daging Musalmah fascinating.It's fascinating because of the name. No doubt it taste good.What is fascinating to me is the name of this dish. The name Musalmah is a common enough name among Malay women.I just wonder who was she.Was she a cook in the palace of days gone by or an elderly village woman who was a good cook or a village maiden..or the owner of a catering company ...hahaha..that is not so romantic is it.Well..I am curious.Wish someone could shed some light on who was Musalmah. How did the dish got the name Musalmah. There is however a Malay traditional song called Sayang Musalmah (Dear Musalmah). Could this dish Daging Musalmah be by any chance named after Musalmah in the song? LOL..just some distraction from cooking, lets listen to the song.Enjoy.

Here's the traditional Malay song called Sayang Musalmah (Dear Musalmah)



Lyrics of Sayang Musalmah

Sayang Musalmah manis bersanggul
Dipandang cantik berseri-seri
Emas berkoyan boleh la dipikul(ahai Musalmah)
Sanggupkah puan menanggung la budi

Dipandanglah cantik menawan hati
Tumpanglah bertanya hendak kemana
Jangan selalu menanggung budi (ahai Musalmah)
Keraplah kali jadi bencana

(Translation:)
Dear Musalmah so sweet with a hair bun
A face so radiant and pretty to look at
A big load of gold is not a burden (dear Musalmah)
Can you carry the burden of being indebted

Attractive and so pretty to look at
May I know where you are heading to
Don't ever be indebted (dear Musalmah)
It will bring a lot of harm as it often do




Anyway,this dish is delicious. I am serving this dish with Tomato Rice. However, Daging Musalmah can also be eaten with other type of rice like plain White Rice, Buttered Rice, Briyani etc or with Glutinous Rice or Pulut and even with bread. Why not try the dishes showcased here. So my dear readers, till we meet again, take care of yourself ya.Bye for now.


Salam
Umi


Credit:
Artist SM Salim
Song: Sayang Musalmah
Album: Perjalanan Seni S.M Salim
free mp3 from abMP3

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