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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
How to make Malay Rempah: Unlock Nyonya???? and Malay???? Cooking ???? (English Sub/中文字幕)
Important timestamps:
0:00 - Introduction
0:41 - Essential Ingredients
3:38 - Blending Process
4:59 - Cooking Process
6:37 - Rempah Usage
Do you believe that you can stop buying so many sauces in your house just to make your favourite Nyonya and Malay dishes at home? Do you think you can use just one Rempah paste to make most Nyonya and Malay dishes? With this homemade basic rempah, yes you can! (P.S. subscribe to our channel for more upcoming Nyonya and Malay dishes!)
I've always preferred to have my own rempah and sambals made at home as they are more customisable and there's not cost cutting to sacrifice for taste. compared to those that are commercially made! Here's how you can make your own Rempah at home too! Quantities are listed for one standard takeaway box amount of chilli, which can make about 2-3 dishes. You can just multiply the recipe to make a larger amount!
Ingredients you need:
300g Shallots
10 Cloves garlic
10 Red Chilli
4 Birds' Eye Chilli
70g Dried Chilli
10 Candlenuts
50g Galangal
50g Tumeric
4 Stalks Lemongrass
20g Belacan
2 tsp Salt
2 tsp Sugar
Steps:
1. Soak Dried Chilli and Candlenuts for at least 1 hour
2. Remove seeds within all chillies.
3. Blend shallots with garlic first and save for later use (paste A).
4. Blend remaining ingredients finely (paste B).
5. Toast belecan and add into paste B when mixing.
6. Add 2 tbsp vegetable oil and fry paste A until colour turns yellow and fragrance is strong.
7. Add paste B and mix well, fry for 25-40 minutes, mixing occasionally every half to one minute. Add about 1-2 tbsp of oil every time the rempah becomes dry and difficult to mix.
8. When the oil is forced out of the chilli and they have turned dark, season lightly with 2 tsp salt and 2 tsp sugar.
9. Remove and cool overnight. I recommend only using after 1 day so that the belacan taste is more apparent.
Kari Ayam Pedas Kuah Pekat Dan Likat
Harini jom kita masak kari, kari ni kalau sebelah utara biasa panggil gulai.
Walaupun kari ayam ni masakan yg biasa aja dimasak di rumah, tapi Che Nom buat video ni khas untuk rujukan sesiapa yang baru nak belajar. Kari ayam ni kalau tak kena cara masaknya pun boleh jadi kurang sedap juga.
Yang penting, kita mesti masak rempah dgn elok, sampai betul-betul masak pecah minyak, rempah pun menyerap pad disi ayam dan padai balance kan rasa dengan bahan-bahan lain.
Che Nom suka kari yang berkuah sederhana pekat, sedap kalau makan dengan nasi panas, makan cicah roti pun sedap.
// Bahasa Melayu
------------------------------
Bahan-bahan:
½ - 1 ekor ayam
1 biji bawang besar
3 biji kentang
2 inci halia
4 ulas bawang putih
3 biji bawang merah kecil
1-2 tangkai daun kari
5 sb rempah kari daging
1-2 sb serbuk cili
Sedikit air asam jawa
¾ santan kotak
Air secukupnya untuk kuah
Garam secukup rasa
Perasa, jika suka
Rempah 4 sekawan:
1 batang kayu manis
4 kuntum cengkih
2 bunga lawang
4 biji buah pelaga
// English
-----------------------------
Ingredients:
½ -1 whole chicken
1 red onion
3 potatoes
2 inch ginger
4 cloves garlic
3 shallots
1-2 stalk curry leaves
5 tbsp meat curry powder
1-2 tbsp chilli powder
A little tamarind juice
¾ box instant coconut cream
Enough water for gravy
Salt to taste
Seasoning powder, if like it
4 spices:
1 cinnamon stick
4 cloves
2 star anis
4 cardamom pods
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Kari Pekat Ikan Merah Nostalgia Kampung Halaman
Jom kita masak kari ikan…cara org dulu yang Che nom belajar dari bonda tersayang. Kali ni Che Nom gunakan Ikan Merah yg segar lagi sbb baru beli kat pasar. Bahan-bahannya taklah banyak sgt, cuma cara dan teknik memasak kari tu yang menentukan sedap atau tak hasilnya nanti.
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Bahan-bahan untuk tumbuk kasar || Coarsely Pound Ingredients:
6 biji bawang merah || 6 shallots
4 ulas bawang putih || 4 cloves garlic
1 inci halia || 1inch ginger
Bahan-bahan untuk bancuhan rempah || Ingredients for spice paste:
----------------------------------------------------------------------------------------
2 sudu besar (membukit) serbuk kari ikan || 2 tbsp (round) fish spice powder
1 sudu besar serbuk cili || 1 tbsp chilli powder
air secukupnya || enough water
Bahan-bahan lain || Other Ingredients:
-----------------------------------------------------------------------------------------
½ mangkuk kecil minyak masak || ½ small bowl cooking oil
¾ sudu kecil halba campur || ¾ tsp mixed spices (panch poran)
2 tangkai daun kari || 2 stalks curry leaves
2-3 sudu besar air asam jawa || 2-3 tbsp tamarind juice
1 ekor ikan merah || 1 whole red snapper
1 mangkuk santan cair || 1 small bowl coconul milk
3 biji cili merah besar ||3 red chillies
1 mangkuk santan pekat || 1 small bowl light coconul milk
air, jika perlu || water, if required
garam secukup rasa || salt to taste
12 batang bendi || 12 lady's finger (okra)
2 biji tomato || 2 tomatoes
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Rempah Paste, Easy
A Rempah is an aromatic spice paste that has been cooked low and slow and it forms the foundation of many Malay, Indonesian and Peranakan dishes. Over the next few weeks, I'll be uploading a series of Malay recipes that uses this Rempah paste as a base for those dishes.
Ingredients:
130 g Shallots
60 g Garlic
70 g Ginger
100 g Vegetable oil
70 g Fresh Red Chili Paste
30 g Dried Chili Paste
Chapters:
0:00 Introduction
0:45 Ingredients
2:43 Stir-frying
5:36 Storing
Links to Busy Daddy Cooks recipes:
• Chinese / Asian Food Recipes -
• Hawker Center / Coffee Shop Recipes -
• Home Style Recipes -
• Traditional / Grandmother's Recipes -
• Zi Char Recipes -
• Air Fryer -
#busydaddycooks
Malaysian Chicken Curry ( Nyonya Chicken Curry with Coconut Milk)
Deliciously -Aromatic with herbs, spice and tanginess. This is a Malaysian Chicken Curry (Nyonya Chicken Curry) that is loved by all.
For full recipe go to :
Nyonya or Peranakan Cuisine combines Chinese, Malay and Indonesian cuisines in a unique and flavorsome blend.
Peranakans are descendants of chinese migrants. Settlers in Penang, Malacca (Malaysia), Indonesia and Singapore. The word Nyonya or Nonya is a Malay word that refers to a socially prominent woman. It has a combined meaning of “Madame” and “Auntie”. The term is used distinctively to refer to the Peranakan Cuisine i.e. – Nyonya Cuisine.
The unique flavor of this curry is determined by the ‘rempah’ or spice- paste that should be pounded with a mortar and pestle for bests results.
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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