Sunday, March 7, 2010

Kerabu Tauge and Bubur Nasi Berempah

KERABU TAUGE
Kerabu Tauge

My dear readers,

In this outing I have invited my sister Ina, to share 2 recipes with us. She has kindly agreed to share with us Bubur Nasi Berempah (Spicy Rice Congee) and Kerabu Tauge (Bean Sprout Salad). Both dishes are simple and not expensive to cook. Bubur Nasi Berempah and Kerabu Tauge are two very popular dishes during Ramadhan here in Malaysia. There are various ways of making them depending on the area and district. The recipes here are from the Malaysian state of Perak.

I am happy to present you the videos...enjoy.




Here's the recipe:
KERABU TAUGE (BEAN SPROUT SALAD)


Ingredients:

1/2kg. Bean Sprout/Tauge (Blanch in boiling water,and drained)
1 cup dried shrimps (pounded/grind)
4 big onions (slice thinly,rings)
2 in. ginger slice thinly
1/2 cup kerisek (fry grated coconut without oil until brown and pound)
1/2 cup sambal belacan (pound 5 fresh red chillies with 1 inch square of shrimp paste)
juice from 5 lime preferably limau kasturi
Salt to taste.

Method:

1) In a mixing bowl add sambal belacan,pounded dried shrimp,ginger,kerisek and lime juice.Mix well.
2) Add salt to taste. Add onions.Mix well.
3) Add in the tauge and mix well.
4) Ready to serve.


BUBUR NASI BEREMPAH



Here's the recipe:

BUBUR NASI BEREMPAH

Ingredients:

3 cups Basmati long grain rice (wash and drain)
1/2 kg. meat (cut into small pieces)
2 liter water
3 cups coconut milk
10pieces small bombay onion (slice thinly)
5 cloves garlic (slice thinly)
2 in. garlic (slice thinly)
3 tbs. ghee
1/4 cup oil
salt to taste.

Spices:
1 stick cinnamon
1 piece star anise
1/2 tsp cloves
1/2 tsp cardamom
1/2 cup kurma powder (see below how to make Kurma Powder)

KURMA POWDER:

3 tbs coriander corns
1 tsp cumim
1 tsp fennel
1 tsp black peppercorns
1 stick dry turmeric
1 tsp cloves
1 star anise
1 cinnamon stick
3 nutmegs (grated)
1 teaspoon cardamoms
Method:
1) Dry roast the ingredients separately until fragrant, except for tumeric and candle nut,then set aside to cool. (note: the fire must be low,and keep constant till all spices are roasted.Don't try to hasten the process coz the spices will be burnt)
2) Grind all the ingredients together in a spice grinder or coffee grinder.Store in an airtight jar.


Method:
1) Put the rice in a pot with one liter of water to boil.
2) Add in the meat.
3) Keep adding the rest of the water while the congee is boiling.
3) Boil until the rice is cooked for about half hour.
4) Add in the coconut milk and salt to taste.At this point cook under very slow fire.Let the congee boil again.Stir constantly to prevent burning.
5) In a separate pan heat the ghee and oil.
6) Fry the spices for 1 min. Add in the onions,ginger and garlic until brown.
7) Add in the kurma powder and half cup of water.
6) Fry until the oil separates and bubles of oil appear at the surface.
7) Transfer the spices into the congee and stir well.Let it boil for a minute.
8) Ready to serve. Garnish with celery,spring onion and fried onion.

BUBUR NASI BEREMPAH
Bubur Nasi Berempah



I'd like to thank Ina for her generosity; taking the time to share with us Kerabu Tauge and Bubur Nasi Berempah. Hope you will try these dishes. Until next time, take care of yourself.




Salam,
Umi

(All pix from umidishes album)

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