MAMA’S RENDANG

MAMA’S RENDANG BY CHEF MIMI

Serves: 6-7 pax | Prep Time: 20 Minutes | Cooking Time: 1 Hour

“One of the best times I’ve had with my mama was when we were preparing this dish in the kitchen. So much laughter and happy moments while she cracked silly jokes.” Chef Mimi grew up helping his mother counting black peppers to measuring flours. From there, he got his inspiration that drove him to becoming a star chef. He is now the Head of Department for Back of the House for Ben’s Kitchen.

You Will Need

  • Fresh chili paste 3 tbsps
  • Bird’s eye chili 10 – 12 nos
  • Fresh tumeric, peeled and sliced 2 inches 
  • Lemondgrass, sliced 10 stalks
  • Galangal, peeled and sliced 1 inch
  • Garlic 5 glove
  • Red onion, sliced 2 nos
  • Ginger, peeled and sliced 1 inch
  • Kaffir lime leaves, shredded 5 pieces 
  • Toasted desiccated coconut/’Kerisik’ 2 tbsps
  • Fresh coconut milk, thick 500ml
  • Salt as needed 
  • Water As needed
  • Tamarind peel/’Asam Gelugor’
  • Round eye beef, cut into ½ inch cubes 1kg
  • Directions

    1. Place bird’s eye chili, fresh turmeric, lemongrass, galangal, garlic, red onion and ginger into a blender and blend until smooth.

    2. Heat a glug of cooking oil in a pot or wok and sauté blended ingredients till golden brown and the oil has risen to the surface. Add in beef cubes and combine well. Let the meat sear for 5 minutes and pour in water just to cover the meat. Do not add too much of water or your rendang will be too watery.

    3. Throw in tamarind peel. Bring to boil, then reduce the heat to simmer until the meat cooks through.

    4. Pour in coconut milk and kaffir lime leaves. Season with salt accordingly and simmer till thickens.

    5. Serve Mom’s Rendang with ketupat or fluffy steamed rice. 

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    KUEH BAHULU

    KUEH BAHULU

    Serves: 180 Pieces | Prep Time: 15 Minutes | Cooking Time: 10 Minutes

    You Will Need

  • Egg 10 nos
  • Castor sugar 2½ cup
  • Ovalette ½ tspn
  • Vanilla Essense ½ tspn
  • All-purpose flour 2 cups
  • Directions

    1. Preheat oven at 200º C.

    2. Place all-purpose flour in a pan and fry it for 5 minutes on low heat. Let it cool and shift it twice, making sure there is no lumps in the flour.

    3. PLace the eggs in a mixer. Add in ovalette, castor sugar, vanilla essence and beat it on high speed until the mixture has double in volume and becomes thick and pale.

    4. Lower the speed and carefully add in sifted flour in 3 additions. Scrape the sides and bottom and continue mixing on high speed for another 2 minutes. Do not over beat the batter to prevent losing of air.

    5. Meanwhile, place ‘Bahulu’ moulds in the oven for 5 minutes to warm it. WOrking quickly, pour the batter into each holes until ¾ full and place into the oven for 8 – 10 minutes or until ‘Kueh Bahulu’ has puffed up and golden brown.

    6. Remove each of the ‘Kueh Bahulu’ from the moulds using toothpick and leave to cool. Continue baking until the batter is used up and leave to cool completely before storing in an airtight jar. 

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    LONTONG GORENG

    LONTONG GORENG

    Serves: 6 | Prep Time: 15 Minutes | Cooking Time: 30 Minutes

    The best thing you can make out of leftover ketupats. What is the best thing you can make out of a leftover lontong? Lontong is rice cake in Bahasa Melayu. And the best recipe for that would be the lontong goreng which is fried compressed rice cake. This dish is so special that normally, you would only cook it during Raya, but since now the world have become so convenient, we have lontong that comes ready packed, and you can get it straight from our store! 

    You Will Need

  • “Ketupat”, pre cooked and cubed 700g
  • Chicken breast, poached and shredded 1/2 cup
  • Chinese chives, cut into 2 inch lengths 1/4 cup
  • Red onion, sliced thinly 1 no
  • Garlic, minced 2 cloves
  • Chili sauce 1 tbsp
  • Thick soy sauce 1 tbsp
  • Light soy sauce 1 tbsp
  • Sesame oil 1 tspn
  • Fresh chili paste 3 tbsp
  • Egg, beaten 2 nos
  • Prawns, de-shelled and devein 70g
  • Oil As need 
  • GARNISHING

  • Fried onion As needed
  • Red chili, sliced thinly As needed
  • Directions

    1. Heat a few tablespoons of oil in a work over medium heat.

    2. Sauté chili paste for a few minutes until it darkens in color. Add in garlic and red onion. Keep sautéing to avoid garlic from getting burnt.

    3. Toss in shredded chicken meat and add in chili sauce, light soy sauce and sesame oil. Place ‘ketupat’ into wok and mix to combine.

    4. Make a well in the centre and add more oil if needed. Pour in beaten egg and allow the sides to cook. As the eggs cook, stir it carefully to mix with ‘ketupat’ to avoid breaking it. Once done, transfer the dish to a warm serving bowl and garnish with fried onion and red chilies. 

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    RAW VEGAN LAKSA

    RAW VEGAN LAKSA BY CHEF YIN

    Serves: 2 pax | Prep Time: 30 Minutes 

    Chef Yin wants to inspire and encourange everyone to try healthy, delicious plant-based meals. And she is telling you no-biggy on going raw this Raya with her Raw Vegan Laksa recipe.

    You Will Need

    Laksa Sauce

  • Coriander powder 1 tbsp
  • Cumin powder 1 tbsp
  • Cinnamon powder 1 tspn
  • Lemongrass, finely chopped 2 tbsps 
  • Shallot, chopped 4 nos
  • Garlic, minced 2 clove
  • Galangal, finely sliced 1 tsp
  • Natural liquid sweetener-agave/ maple syrup/ 1 tbsp
  • coconut nectar/ palm sugar nectar
  • Soy sauce 1 tbsp
  • Dried red chilies, soeaked in water 2 nos 
  • Fresh turmeric, finely sliced 1 tspn
  • Miso paste ½ tbsp
  • Freshly squeezed coconut milk 1 cup 
  • Garnishing

  • Daun kesum 3 stalks
  • Red chili, finely sliced 1 no 
  • Beansprout 1/3 cup
  • Cucumber, for the noodles 2 nos 
  • Calamansi lime, cut into half 1 no
  • Directions

    1. Laksa sauce: Place ingredients for ‘Laksa’ sauce into blender and blend till smooth. Adjust the sweetness of the sauce according to your taste.

    2. Use a vegetable spiralizer to make cucumber noodles. If you do not own a spiralizer, a potato peeler or grater work as well too.

    3. Place cucumber noodles in a bowl and pour ‘Laksa’ sauce on top of cucumber noodles. Garnish with laksa leaves, chili and beansprouts and serve with Raw Vegan Sambal Belacan and lime. 

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    B.I.G. x EMEL (Melinda Looi)

    24

    MAY, 2017

    B.I.G. x EMEL (Melinda Looi)

    Step into Ben’s Independent Grocer with the gift of Raya! Anugerah Aidilfitri in the spirit of giving back, we teamed up with Charity Right Malaysia Organization to create exclusive Raya hampers.

    For every B.I.G. x EMEL (Melinda Looi) hamper sold, 50% of proceeds go to the Charity Right Malaysia Organization

    Who is Charity Right Malaysia?

    Charity Right Malaysia is an international food aid program. In Malaysia, we help projects with strong links to education such as schools, orphanages and refugees. 

    Today, they have expanded their mission to support better education projects, by providing meals to schools, orphanages and centre of learning every month.

    Your support will help Charity Right Malaysia to provide food aid box to 40 underprivelaged families of students from Sekolah Kebangsaasn Padang Besar Selatan for a year.

    For more information, please visit http://www.facebook.com/charityrightmy/

    “Ramadhan Dihayati, Syawal Dirayai”

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    What’s In Season This Raya?

    24

    MAY, 2017

    WHAT’S IN SEASON THIS RAYA?

    One of the oldest cultivated fruits and it’s a staple during Ramadhan month. Contains high level of natural sugars that converts into energy before the Iftar meal. It’s so high in Vitamin B6, magnesium and soluble fibre. Having a date first helps the body to start its digestive process and provide energy to digest bigger meal. 

     

    HOW TO CHOOSE?

    Fresh dates should be plump and moist with glossy skins while the dried ones although wrinkly shouldn’t look emaciated but still plump and glossy as well. With plentiful of dates this season, use it to make raw dates energy bar, dates cookies, or stuff dates with dessicated coconut and pistachio for some gorgeous finger food. 

    “Time To Date The Dates”

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    Raya With Raw Vegan Laksa

    24

    MAY, 2017

    Raya With Raw Vegan Laksa

    Chef Yin grew up munching on raw cucumbers, carrots, and celery sticks as snacks. Now she is a shining star of Malaysia’s up-and-coming raw vegan cuisine movement. She is on a quest delicious to inspire and encourange everyone to create energizing, delicious and healthy plant based meals. 

     

    Chef Yin is also known for conducting fun, interactive workshops and demonstrations. She has also performed private consultation sessions across Asia including locales such as Singapore, Hong Kong, Bangkok, Kuala Lumpur, Petaling Jaya and Penang.

     

    She wants to inspire and encourage everyone to try healthy, delicious plant-based meals. And she is telling you no big-gy on going raw this Raya with Raw Vegan Laksa.

       

    Click on the image to check out the recipe!

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    Where The Memories Begin

    23

    MAY, 2017

    WHERE THE MEMORIES BEGIN…

    What better way to start your weekend BY going to a grocery store with your kids? I don’t know if you remembered, but what excites you when you were younger? Your birthday party? When you first got a new puppy? Or Christmas? Because for me, it was definitely going to the grocery store with my mom.

    Though as a kid, my mum would think I wouldn’t know much about the grocer besides running to the candy aisle and pick my favorite candy. To me, it was all about the colors of the veggies and fruits, and the crazy crowd always gets to me.

    Not to forget, the sampling!! How can we forget about the amazing food serving along the way we stroll our cart? The best thing that has ever happened to me is seeing those ladies giving out testers! They are so friendly and generous with the amount of tester they serve. I mean.. come on, that was a good marketing strategy because I would make my mum buy me some of those testers that I’ve tasted. I was once a fatty kid, so don’t judge.

    In fact, we all love going for a grocery shopping because nothing beats a good environment like that. Plus, supermarket these days provide baby stroller for kids, it is a lot more convenient then you think. Kids would love to explore the supermarket then just sitting in the house playing with their I-Pads. So, why not bring your kids out to learn some general knowledge because grocery will always be the best place to learn our fruits and vegetables.

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    PULLED DUCK RENDANG GYOZA

    PULLED DUCK RENDANG GYOZA

    Serves: 6 | Prep Time: 1 Hour | Cooking Time: 3 Hours

    You Will Need

    Pulled Duck Rendang

  • Duck breast, cut into small chunks 1 kg
  • Red onion, peeled 6 nos
  • Garlic, peeled 3 bulbs
  • Lemongrass, chopped 4 stalks
  • Ginger, peeled and chopped 3 cm
  • Galangal, peeled and chopped 2 inches
  • Turmeric, peeled 1 ½ inch
  • Bird’s eye chilies 7 nos
  • Fresh coconut milk 3 cups
  • Water 1 cup
  • Gula Melaka 1 tablespoon
  • Turmeric leaf, knotted 1 leaf
  • Kaffir lime leaf 5 leaves
  • Asam keping / Tamarind pieces 3 nos
  • Kerisik / Toasted desiccated coconut 1 tablespoon
  • Vegetable oil 1 -2 cups
  • Salt As needed
  •  

  • Gyoza skin
  • Water
  • Chopped spring onion, for garnishing
  • Directions

    1. Blend red onions, garlic, lemongrass, ginger, galangal, turmeric and bird’s eye chilies until fine.

    2. Heat oil in a pot. Sauté the blended ingredients until fragrant and thick for about 30 minutes. Be sure to constantly stir the paste to avoid it from sticking at the bottom of the pot.

    3. Add in duck breast, turmeric leaf, kaffir lime leaves and asam Keping. Stir well.

    4. Stir in coconut milk and water. Season with salt and gula Melaka.

    5. Simmer for 3-4 hours, until the meat is cooked through and the sauce has thickened. Leave to cool and once cooled, shred the meat.

    6. Take 1 teaspoon of the filling and place at the center of gyoza skin and seal.

    7. Heat 1 tablespoon of oil on a non-stick pan. Place the bottom of gyoza on the pan and let it brown and crisp for 3 minutes. Add a dash of water and cover the pan. Once the water has completely evaporated, remove gyoza from the pan. Garnish with chopped spring onion and serve warm.

    8. To make the dipping sauce, combine soy sauce, white distilled vinegar and few dashes of sesame oil if desired.

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    TURKEY RENDANG

    TURKEY RENDANG

    Serves: 6 | Prep Time: 1 Hour | Cooking Time: 3 Hours

    You Will Need

  • Ground chicken 500g
  • Turkey, roasted and cut into 1 inch cubes 1 inch
  • Red onion 3 nos
  • Garlic 7nos
  • Ginger 1 inch
  • Galangal 1½ inch
  • Tumeric 1 inch
  • Bird’s eye chili 7 nos
  • Lemongrass 3 stalks
  • Cinnamon stick 2 nos
  • Chili paste 1 tbsp
  • Directions

    1. Place red onion, garlic, ginger, galangal, tumeric, bird’s eye chili, chili paste and lemongrass in a blender and blend until smooth paste.

    2. Bring the pot to a medium heat and pour in a generous amount of oil.

    3. When the oil is hot, pour in blended ingredients and cinnamon stick.

    4. Saute until the oil has floated to the surface and the mixture has turn darker.

    5. Add meat curry powder and stir for an additional 10 minutes.

    6. Stir in coconut milk, turmeric leaves, kaffir lime leaves, and toasted desiccated coconut.

    7. Let the mixture reduce into half and toss in turkey.

    8. Season with salt and pepper and remove the pot from the heat.

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