MINCED PORK SATAY served with GRILLED KETUPAT

PORK SATAY PATTIES INGREDIENTS
250g streaky mince pork
2 tbsp of cornflour
1/2 big onion - chopped

SEASONING/MARINADE
1 tbsp shallot paste
1 tsp lemongrass paste
3/4 tsp tamarind paste (asam jawa)
1 tsp garlic powder
1 tsp ginger powder
1 tsp galangal powder
1 tsp turmeric powder
1 tsp jintan puteh powder
2 tsp ketambar powder
1/2 egg
2 tbsp sugar
1 tsp salt

METHOD :
1. Put all the marinade into a big mixing bowl and blend well.
2. Add in the meat and mix well until elastic.
3. Add in the cornflour and mix well.
4. If you are making meat patties add in the chopped big onion at this stage. Mix well.
5. Shape the meat mixture into little finger shape (20g) or meat patties(50g).
6. Chilled it or leave overnight.
7. Heat up the wire mesh and grill the satay till cook.
8. In between grill glaze with oil and sugar mixture using a lemongrass brush (optional)
9. Serve hot with satay gravy and grilled ketupat.


Note :
If you want to cook the satay or patties immediately, seared the meat in a non stick pan on both sides before putting in onto a griller.

SATAY GRAVY
Ingredients :
150g roasted peanut - medium coarse grain
2 tbsp toasted sesame seed
5 tbsp oil

Gravy
1 tbsp assam paste (asam Jawa)
2 cups of water
4 tbsp sugar
1/2 tsp salt

Spices
20pcs of dried chilli - pre-soak
1 tsp jintan puteh seed
1 tbsp ketambar seed
2 clove garlic
1 small pce of galangal
2 stalk lemongrass - minced

Method
1. Put all the spices into the blender and some water and blend till fine.
2. Heat up oil in a heavy saucepan and fry the blended spices till fragrant.
3. Add in peanut, sesame and fry again.
4. Add in the gravy and bring to boil. Lower the heat and simmer for 1/2 hour.
5. Stir occassionally and cook till thick and oil rises to the surface.
6. Cool slightly before serving.


GRILLED KETUPAT
Cut some pre-cooked ketupat into cubes and skewer them onto a stick.
Prepare a non-stick pan or a griller. Glaze the ketupat with UHT coconut milk and Lightly toast
the ketupat over low heat until lightly brown and fragrant.

chicken rendang - easy

4 boneless chicken leg or 1 small chicken cut into pieces
300ml coconut milk or fresh milk
1 turmeric leaf - shred
5 blades lime leaf - shred
1 tsp salt, 1 tsp sugar


REMPAH - Put all in a blender and blend till fine.
10 small onions,
5 pip garlic,
4 stalk or 4 tsp minced lemongrass ,
10g galangal, 10g ginger,
2tbsp kersik,
1 tbsp turmeric powder,
2 tbsp chicken curry powder,
2 tbsp chilli paste
5 tbsp water or more

Heat some oil in the pan and fry all the blended items until fragrant.

Add in the chicken meat, stir, then add in milk, shredded turmeric and lime leaf. Stir well

Bring to boil and lower the heat to simmer and stirring occassionally if not it will burnt.

You can partially cover the pot becos it will splatter when it get drier. Add in salt and sugar and continue to simmer.

After 30mins oil will seep out. Serve with rice.

This recipe also taste good when it is cold.

Note :

Traditionally this recipe was prepared by frying each and individual ingredient separately before assemble together.

CUP BREAD or QUICK SOFT BREAD BUN

kneadless one bowl recipe

Soft, Nice and delicious !

STEP 1

Ingredients : 200ml warm milk, 2 tsp instant yeast, 2 tsp sugar

Method :

Mix all the ingredient well in a pot, cover and leave aside for 10-15mins until till turn frothy.

STEP 2

Add in 3eggs, 100g melted butter, 300g bread flour, 1 tsp salt.

STEP 3

Mix well. Cover the pot and leave in the refrigerator for 1-2 hour or until double in size.


STEP 4

After 1-2hour of fermenting the dough has double it size. Add in your choice of topping. Mix well.

e.g. 100g raisins, grated cheese, ham, chocolate chip etc .....

STEP 5

Spoon the dough into a baking cup. Approx.60g

Then use a chopstick to stir and tidy up the dough and form into a neat ball.

This method is to replace the traditional method of hand kneading and creating a soften texture.

STEP 6

Leave inside an unheated oven for 30mins to relax again.

After 30mins remove from oven and preheat the oven to 220deg.

Place the cupbread in the oven and baked for 10-15 mins until slightly golden brown.
After baking remove from oven and let it cool for 20-30mins before eating. By then the crust is soft at touch.

Note :

If 12 portion is too much to serve at one go you can keep half the portion after STEP5 chopstick stirring without proofing. Cover and deep freeze. Can keep for more than 1 week.

I normally will defrost the cupbread overnight in the chiller then the next morning straight into the pre-heated oven .

Freshly baked hot cupbread for breakfast.