Tag Archives: beef

Soaked

One of the reasons how Countless Plates came to being was because there aren’t many sources for traditional Malay recipes online. I’m an avid foodblog reader and though it’s easy to google French and Italian fare, it just doesn’t make any sense to perpetually feed my family (with sambal belacan & petai palate) lasagnes, aglio olios, pizzas, stews and raviolis right?

Well, here’s a dish that I guess everyone with the same traditional taste can relate to: Nasi Rawon.

Each time I prepare this dish at home, I always see beaming faces eager to dig in. Yes, albeit at 5am. Why?

Steaming hot white rice – check!

Warm Rawon gravy – check!

Empeng Bilis – check!

Serunding – check!

Sambal Belacan – check!

Nasi Rawon has every element to appease almost every Melayu palate lol. It looks pretty straightforward but oh boy, the preparation is lengthy. But if it makes my family happy, it’s gotta be worth it!

Let’s begin with the basic Rawon gravy. This recipe makes a huge pot, and might I add, the flavours get more intense after about 2-3 days of reheating. So it’d be a great idea to save half the pot in the freezer for later.

For Broth:

1/2kg Beef Tripe

1/2kg Beef Brisket

2 litres Water

2 inch Ginger

1 large Onion

2 tsp Salt

For sautéeing:

3 tbsp Coriander Seeds

1 1/2 tbsp Fennel Seeds

1 tbsp Black Peppercorns

10 Shallots

2 Red onions

1 handful Buah Keluak meat

6 tbsp dried Chilli Paste

2 stalks Lemongrass

3 inch Galangal

4 Salam Leaves

4 Kaffir Lime Leaves

1 or 2 Dried Tamarind Sheets

In a huge pot, boil all the ingredients for the broth, till the meats are tender.

As for the sautéed spices, the procedure is similar to Ayam Korma’ – Toast and grind the coriander, fennel and black pepper seeds. Shallots, onions, buah keluak and dried chilli paste goes into the blender to form a smooth paste. You can toss your ground spices in as well.

Heat oil in a flat pan and pour the paste in. Be extra careful – it might splatter (most of the time it does). This process will take between 30-45 minutes. I’m risking sounding like a broken record but repeat after me, ensure that you see the oil seeping through the spices (naik bau/terbit minyak). Pound the lemongrass and galangal, loosely tear salam, kaffir lime leaves and tamarind sheets; they too, join the spicefest in the pan.

Keep the heat on. The aroma will intensify and most of the time, it makes me go a little weak in the knees! Pour all of your pan’s contents into the pot of broth. Stir and let it simmer for under an hour, and then you’re good to go!

Serve this Indonesian beef stew with some hot white rice.

Personally, I like my rice soaked in all that glorious goodness for a couple of minutes before lapping it up with all the sides that were mentioned in the checklist above. It goes well too, with a range of other sinful sides; from Fried Tempeh (fermented soy beans), Bagedil (mashed potatoes with spring onions and beef), Paru (beef lung) to Sambal Sotong (cured squid in chilli paste).

And just cos Ramadhan is partly about sharing, I’ll be a little generous with the recipe-sharing. I’m sure you’ve noticed the Empeng Bilis at the side?

Here are the few ingredients that go into it:

200g Silverfish*

4 chopped Garlic Cloves

2 thinly-sliced Large Onions

2 tbsp chopped Spring Onions

1 tbsp Dried Chilli Flakes

2 sliced Green Chillies

1 beaten Egg

3/4 cup Fritter Flour**

Water

*Silverfish are available in the supermarket’s fresh clingwrapped section. You know the refrigerated sections where the salmon are? Silverfish are slightly meatier than the usual anchovy and less salty too.

** I use Adabi’s Tepung Goreng Pisang for this but any kind of fritter flour is fine. Shortcut alert: If you don’t have it, use the same amount of plain flour and rice flour with 1/2 tsp of bicarbonate of soda.

Mix all the ingredients in a bowl. Add just enough water so the mixture combines. Too much moisture will cause the fritters to be a little flat and it’ll splatter in the oil. Heat your pan with oil, and fry a tablespoon of batter each. Ensure your oil’s hot enough or the Empeng Bilis will end up soggy. Not pretty!

I made Nasi Rawon for Sahur as my family’s the kind that can’t get our engines revved up the next day without rice in our tummies. But I do have friends who do the opposite (have their rice meals during Iftar), so whatever rocks your boat really. Enjoy, lovelies! =)

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Filed under Dinner, Lunch, Recipes, Sahur Recipe

Amirah’s for all Occasions

Middle Eastern cuisine has set a strong foothold here in Singapore. And needless to say, restaurant owners are taking good advantage of this by setting up theirs at locations beyond Arab Street. Albeit, the calmness of Medina-like Arab Street still captures the true essence of dining amidst the aroma of rich spices & puffs of flavoured sheesha.

Amirah’s Grill at Bussorah Street remains a staple go-to for me.

The restaurant interior is heavily-decorated with all things authentically Arab – beautiful embroidered surahs in bright gold on a black velvet canvas, tinted glass lamps, capped swords, camel figurines and intricately woven carpets hung on walls.

Though the restaurant doesn’t exactly boast gold and porcelain sophistication like others do, their top-notch Middle Eastern-Western fusion platters just quite cuts it for me. After all, I am paying for the latter, no?

Food is justly-priced, given the portions are fit for a king. Here’s an example – For $30, you get a delectable meal that is scrumptious all through; from appetizer right up to dessert:

A plate of yummy-to-the-last-swipe hummus with warm pita bread

Chicken or mushroom soup with garlic bread

A main course platter of your choice

Hot/cold drink and Dessert

Enough with the narratives, let’s get on with the feast (for the eyes), shall we?

Hummus with Warm Pita Bread

Remember that hummus I just talked about – it is as good as hummus gets.

Smooth, mild nutty notes, fragrant olive oil and slight tanginess of lemon; warm pita makes the perfect spoon!

Soups (Chicken or Mushroom) with Garlic Bread

The soups are decent-tasting and it definitely whets your appetite for the monstrosity of a plate that comes right after.

After umpteen visits to Amirah’s Grill, these 2 main courses keep appearing in my order list. Mysterious.

1) Turkish Mixed Tenderloin Kebab

Nothing screams Mediterranean more than Kebabs. Quite frankly, this one’s for the fickle-minded who can’t decide the irresistible chicken, lamb and beef selections in the menu. Expect a mixed plate of grilled skewers of boneless chicken, grilled beef tenderloin & pieces of kofta drenched in savoury spiced sauce (read: quadruple YUM); accompanied with choice of Arabic fragrant rice or roasted potatoes.

2) Grilled Lamb Chops

If you’re a die-hard lamb fan, please don’t give this a miss. Please. The fragrant blend of spices that go into this platter does justice to the tender cuts of lamb. The well-marinated fresh lamb is soft and juicy to the bite; is cooked to absolute perfection. Based on experience, I’ve never had the lamb chops reek of any unpleasant mutton odour. Just yummy, juicy, tender chops, dipped in aromatic sauce so good, you’d request for a ladle more!

Drinks & Dessert

When you’re done lapping up your main course, down it with a glass of fresh Alexandria Mango Juice, salty or sweet Labaan, or you may even opt for teapot of hot Morroccan Mint Tea. Refreshing!

And be sure to reserve some space for dessert. You could have a scoop of good ole ice cream or the creme caramel, that is a real treat for a sweet tooth!

All in all, Amirah’s Grill is definitely a great dine-in choice for any occasion – be it bridal showers, boys night out, weekend family lunch or for birthday celebration with your loved ones.

This post was written for Muzlimbuzz (Travel&Food):

Amirah’s for all Occasions 

Muzlimbuzz is an e-magazine that caters to the modern, active, socially-engaged and spiritual Muslim. We aim to document and articulate the Muslim experience, particularly of those in Singapore and in the region. Apart from News and opinion pieces, we have daily columns that cover a wide array of topics from Health to Marriage, Spirituality to Technology, Travel & Photo Essays. In a nutshell, there’s bound to be something that would interest you here at Muzlimbuzz.

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Filed under Desserts, Dinner, Favourites, Lunch, Muzlimbuzz