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How To make Rempah (Malay Curry)
12 oz Sweet Potato
(red) *
12 oz White Yam :
peeled & cubed
1 In
1 lg Onion peeled and diced
6 Garlic Cloves
1 To 6 Green Chillies :
(to
-taste) 1 Red Capsicum Pepper-seeded
2 Inch Cube Fresh Ginger
6 tb Vegetable Oil or ghee
3 oz To 4 Oz. Milk
3 1/2 oz Creamed Coconut
3 tb Dessicated Coconut
2 tb Tamarind Puree :
(or
Tamarind sauce) Spices:
1 ts Coriander Seed -- ground
1/2 ts Ground Cumin
1/2 ts Chinese Five-Spice Powder
1/2 ts Garlic Powder
1/4 ts Lemon Grass Powder
1 ts Paprika
1/4 ts Chilli Powder
1/2 ts Turmeric
1 ts Coconut Powder
* peeled and cut into 1 inch cubes Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes. Make a puree of the onion, garlic, chillies, red pepper and ginger. Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes. WARNING: The puree will sputter and splash quite a lot during this stage! Just grit your teeth and keep going! Combine the cubed yam and sweet potato with the above in a casserole and place in an oven preheated to 375F/190C. Cook for about 1 hour. Meanwhile, heat the milk and melt the block of creamed coconut. Brown the dessicated coconut under the grill. Halfway through the cooking of the casserole, add the two coconuts and the tamarind puree to the dish. Stir, and add some water (or vegetable stock) if it needs it - the finished curry should have a thick, rich sauce. Serves 4. NOTES: This is the curry I made for a dinner party on Good Friday. I used yams and sweet potatoes, but in the past I've used a mixture of broccolli and cauliflower with equally good results. Before becoming vegetarian, I used to use cubed lean lamb or beef. Whichever main ingredient is used, it's long been my favourite home-made curry! Recipe By : Paul Vincent
How To make Rempah (Malay Curry)'s Videos
MEE KARI Simple Yang Mudah Untuk Dibuat | Simple CURRY NOODLE
Resepi penuh di blog :
Resepi Mee Kari Simple :
Assalamualaikum..
Puasa kedua hari ni saya nak berbuka dengan mee kari. Dah lama pun tak makan mee kari. Mee kari yang saya nak buat hari ni sangat senang dan cepat disediakan sebab tak menggunakan banyak bahan. Sesuai la untuk sesiapa yang balik kerja lewat tapi nak sediakan juadah berbuka yang best. Hehe.. Ok sesiapa nak buat mee kari @ bihun kari boleh la cuba resepi yang simple ni.
Bahan-bahan:
Mee/bihun secukupnya (celur)
1 mangkuk kecil ayam (potong kecil)
1 biji bawang merah besar (tumbuk)
2 ulas bawang putih (tumbuk)
2 cm halia (anggaran)
1 batang kulit kayu manis
2 biji bunga lawang
3 biji buah pelaga
6 sudu besar serbuk kari (bancuh dengan sedikit air menjadi pes)
4 cawan santan
Air (jika perlu)
Garam secukupnya
Bahan perasa secukupnya
Sedikit tauhu kering/basah (potong kecil)
2 batang fish cake (hiris nipis)
Bahan hiasan:
Taugeh (celur)
Sawi (celur)
Telur rebus (potong 2@4)
Cili besar merah (hiris)
Bawang goreng
Cara-cara:
Panaskan minyak di dalam kuali/periuk. Tumis kulit kayu manis, bunga lawang dan buah pelaga sebentar.
Kemudian masukkan bawang merah, bawang putih, halia dan daun kari. Tumis sehingga naik bau.
Masukkan pes serbuk kari. Tambahkan garam. Kacau sehingga garing.
Masukkan ayam. Kacau sehingga ayam sedikit masak.
Masukkan santan pekat dan santan cair. Tambah air jika perlu. Kacau kuah dan tunggu sehingga mendidih.
Masukkan tauhu dan fish cake. Tambah bahan perasa jika suka. Kacau sebentar dan tutup api.
Cara hidangan:
Letakkan mee/bihun yang telah di celur ke dalam mangkuk. Masukkan kuah. Tambahkan sawi dan taugeh. Tabur cili dan bawang goreng jika suka.
Tips:
Masukkan garam semasa menumis pes kari supaya warna kuah akan nampak cantik.
Taugeh yang telah dicelur perlu direndam segera di dalam air sejuk untuk mengekalkan kerangupan taugeh.
Selamat memasak ye kengkawan ????????
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The BEST REMPAH | How to make Rendang Beef - 牛肉仁当
⬇️ Ingredients below ⬇️
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Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Our mix of freshly made rempah and toasted coconut adds a load of flavour to the beef.
What this dish needs is TIME. When you slowly braise the meat until it’s tender, the result is beef that has absorbed the spices, waiting to be finished off with chopped kaffir lime leaves! We replaced half of the coconut milk with low fat milk for less sinful, yet equally yummy taste! You can also fry the rempah in coconut oil too, instead of regular cooking oil. Or if you can cook this beef rendang in an instant pot or electric pressure cooker!
⬇️ Ingredients here ⬇️
1 kg chuck beef (cut into 4 cm cubes)
1½ cups grated coconut
2 sticks cinnamon
1 star anise
5 cloves
10 cardamom seeds
1 tsp cumin seeds
25g palm sugar (adjust to taste)
Salt to taste
100 ml coconut milk
100 ml low fat milk
200 ml water
5 kaffir lime leaves chopped finely
200 ml oil
Rempah / spice paste:
15 shallots
30g galangal (blue ginger)
30g ginger
15g turmeric
6 cloves garlic
2 lemongrass (white portion only)
4 tbsp dried chilli paste
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Full recipe:
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Mee Kari Sedap | Penerangan Lengkap
Anggaran makan 7-8 orang
Bahan-bahan untuk kisar halus:
4 biji bawang merah
5 ulas bawang putih
2 inci halia
2 inci lengkuas
1 batang serai, hiris nipis
2 sudu besar udang kering, rendam sehingga lembut
Bahan-bahan untuk bancuhan pes rempah:
4 sudu besar serbuk kari daging
2 sudu besar serbuk cili
Sedikit air
Bahan-bahan untuk rempah tumis:
1 batang kayu manis
3 kuntum bunga lawang
3 kuntum cengkih
5 biji buah pelaga
2 tangkai daun kari
Bahan-bahan untuk kuah :
potongan isi ayam
1 biji kentang, potong dadu
Kerang rebus
Udang
1 mangkuk air rebusan kulit udang
1 mangkuk santan cair
1-2 keping asam gelugor
Fishball
Tauhu puff, potong 2
1 kiub ayam
1/2 mangkuk santan pekat
Bahan-bahan untuk hiasan:
1 bungkus mee kuning
Telur rebus
Sayur sawi
Taugeh
Bawang goreng
Cili merah dan hijau
Limau kasturi
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Roti Jala Lembut dan Kari Ayam Berkerisik yang Semerbak Harum
Hi Semua, kali ni CN nak share resepi kegemara semua orang kat rumah ni, iaitu roti jala dan kari ayam berkerisik. Kalau bulan puasa, ni antara menu wajib yang kena sediakan cukup sekali pun takpe. Roti jala yang lembut, bila makan dengan kuah kari ayam yang lemak wangi bau dari kerisik tu, hmm mmg kombinasi yang mantap lah.
//Bahasa Melayu
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BAHAN-BAHAN UNTUK KARI AYAM BERKERISIK:
Bahan-bahan tumbuk halus:
4 ulas bawang putih
5 biji bawang merah
2 inci halia
Rempah 4 sekawan:
1 batang kayu manis
2 kuntum bunga lawang
4 biji buah pelaga
2 kuntum bunga cengkih
Bahan-bahan lain:
½ cawan minyak masak
1 tangkai daun kari
3 sudu besar rempah kari daging
1 sudu besar serbuk cili
sedikit air
½ - 1 ekor ayam saiz sederhana
½ - 1 batang lobak merah
2-3 cawan santan cair
2 biji kentang
2-3 sudu besar jus asam jawa
1 cawan santan pekat
2-3 sudu besar kerisik
garam secukup rasa
BAHAN-BAHAN UNTUK ROTI JALA:
3 cawan tepung gandum
3½ cawan santan cair
1 biji telur
3 sudu besar penuh majerin atau ¼ cawan majerin cair
1 sudu kecil garam
¾ sudu kecil serbuk kunyit
**** kalau guna santan kotak, cairkan 1 kotak kecil dengan air supaya menjadi 3½ cawan santan cair
//English
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INGREDIENTS FOR CHICKEN CURRY WITH TOASTED COCONUT:
Ingredients:
4 cloves of garlic
5 shallots
2 inches ginger
4 spices:
1 cinnamon stick
2 star anise
4 cardamom pods
2 cloves
Other ingredients:
½ cup cooking oil
1 stalk of curry leaves
3 tbsp meat curry powder
1 tbsp chilli powder
a little water
½-1 medium sized chicken
½-1 carrot
2-3 cups thin coconut milk
2 potatoes
2-3 tbsp tamarind juice
1 cup thick coconut milk
2-3 tbsp toased coconut paste
salt to taste
INGREDIENTS FOR MALAYSIAN NET PANCAKES:
3 cups plain flour
3½ cups thin coconut milk
1 egg
3 round tbsp margerine or ¼ cup melted margerine
1 tsp salt
¾ tsp turmeric powder
** ** if using instant coconut cream , dilute with water to make 3½ cup thin coconut milk
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Malaysian Chicken Curry | Roti Canai Chicken Curry Recipe | Roti Canai Curry Sauce | Roti Canai
Malaysian Curry Chicken or Kari Ayam with Roti Canai is one of Malaysia's most popular main courses. Ingredients like fresh coconut milk, spices, and curry leaves give this curry a flavourful aromatic, and thick texture. It goes excellent with Roti Canai or Parota. Malaysian chicken curry can be cooked with or without Potato. When served along with Roti Canai or Rice is a perfect combination. This curry is mainly made from fresh coconut milk, spices, and curry leaves. The chicken is then cooked in this rich coconut gravy. This curry is so vibrant and delicious that you definitely won't resist. Add in more Curry leaves to enhance the flavor.
Malaysian Chicken Curry, Locally known as ‘Kari Ayam’ is one of the most popular curries in Malaysia. Other curries that you would love are Thai Green Curry Chicken, Thai Red Curry Chicken, Creamy Chicken Curry, Bengali Fish Curry, Mangalorean Prawns Curry
Substitutes
Candlenuts - Macadamia Nuts or Cashew Nuts
Shallots - Red Onions
Written Recipe:
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Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Nonya Chicken Curry | Malaysian Chicken curry | Homemade curry paste | Rempah | Made from scratch
A beautiful, flavourful recipe for a Nonya (Malaysian) chicken curry with homemade rempah (spice paste).
3 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
15 dried red chillies
2 onions, roughly chopped
4 cloves garlic
20g toasted Belachan
1/2 tsp turmeric powder
8-10 curry leaves
2 tbsp oil (I use olive oil for all my cooking. You can use whatever oil you normally cook with.)
1 star anise
3 cloves
1 inch cinnamon
1 1/2 kilo chicken pieces
2 potatoes, cut into large cubes
2 birdseye chillies, slit lengthways
1 can coconut cream (400 ml can)
2 pandan leaves
Recipe here -
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