NASI KANDAR

Nasi Kandar is a popular northern Malay dish, originating from Penang. It was brought to Malaysia 70 years ago from India when Indian Muslim immigrants roamed the ports and dusty streets of the colonizers of Penang, dragging baskets around heavy loads with dishes such as home-cooked and rice.

The word Nasi Kandar, comes from the time when rice (rice) hawkers or vendors will drive (left) the pole on the shoulders with two big former rice food. The name is always and is now Nasi Kandar's words are seen in most Tamil Islamic restaurants or "Mamak Malaysia" and Indian-Muslim outlets offering rice.

In the early stages, Nasi Kandar seller is famous for wearing their dirty sarong, serving a meal with cheap equipment and broken chairs and stools. Today, the image has been completely reversed and has now given way to uniformed waiters and waiters, shinning clean, organized, and best restaurants from all ... Which are available for good Food!

Nasi Kandar is a steamed rice dish that can be ordinary or slightly flavored, and served with a variety of curries and side dishes. Rice for rice cooker is often placed in a wooden container of about three feet high, passing on a unique aroma. Rice is often accompanied by side dishes such as fried chicken, curry spleen, sliced ​​beef, fish eggs, fried prawns or fried squid. Mixed curry sauce poured in rice. This is called 'flood' (flooding) and conveying a wide-ranging flavor for rice.

Despite the fact that there are many Nasi Kandar restaurants in Penang, Pelita Nasi Kandar stands among the best in Penang. Pelita Nasi Kandar is the largest rice chain restaurant in Malaysia that comes far from being a small stall in a coffee shop in Taman Leng Chai, Perai. However, in less than 20 years Pelita Nasi Kandar now has more than 26 branches comprising more than 5 Malaysian states, There is even one that can be opened in Chennai, India.

HOW TO COOK NASI KANDAR:

Ingredients

8 – 10 slices of tenggiri (mackerel fish)

1 tsp sea salt

1 Tbsp tamarind paste (soaked in 3 Tbsp hot water)

1 Tbsp turmeric powder

5 Tbsp grapeseed oil for frying fish

5 slices old ginger

Vegetables

10 lady fingers (washed and the top trimmed)

3 large ripe red tomatoes (cut into quarters)

5 small aubergines (cut into 2)

Aromatic herbs

2 Tbsp ‘rempah ratus’ spices

2 dried chili (washed and seeded)

4 sprigs of curry leaves (bruised)

1 Tbsp traditionally handmade coconut oil

Spices

10 shallots (peeled and sliced)

5 cloves garlic (peeled and sliced)

1 inch old ginger (sliced)

5 large dried chili (soaked and seeded)

Blend or pound all the above spices

1 Tbsp chili powder

1 tsp turmeric powder

1 Tbsp coriander seeds

1 Tbsp fennel (jintan manis)

1 Tbsp cumin (jintan putih)

5 Tbsp Baba’s meat curry powder

100 ml traditionally handmade coconut oil

1 Tbsp castor sugar

800 ml filtered water

1 Tbsp tamarind paste (soaked in 100 ml water and drained, discard the seeds retain the water)

sea salt to taste

100 ml thick coconut milk or santan

Directions

1. Marinate the fish slices in the tamarind paste, turmeric powder and salt for about 1 hour. Heat a non-stick pan and drizzle in the grapeseed oil. Pan fry the fish slices till slightly golden brown on the outside.

2. Remove from heat and set aside on some paper towels to absorb oil.

3. Set a large curry pot on the stove. Heat it up and drizzle in the 100ml coconut oil. Add in the blended spices, powdered spices, curry powder and ‘tumis’ or lightly fry until fragrant. Add sugar and keep stirring to avoid the spices from burning. Burnt spices have to be discarded as they will taste bitter.

4. Slowly add filtered water and let the spice paste simmer. Add the tamarind water and all the vegetables. Pour in the rest of the filtered water and simmer over low heat until vegetables are all tender. Put in the fish slices, coconut milk and sea salt to taste.

5. Fry aromatics in the used non stick pan by adding 1 Tbsp coconut oil to the pan. Fry over low heat until fragrant. Add to simmering curry and simmer for another 3 minutes. Cut off heat, curry ready to be served.

HOW TO MAKE NASI KANDAR VIDEO!!!

NASI BIRYANI

Biryani covers the legacy of classic South Asian cuisine. The complexity and skills to produce the mark as one of the finer foods at the moment. Originally, it was created during the Mughal Empire. Queen Mughal Maharaja Shah Jahan, Mumtaz Mahal was reportedly considered to have been inspired in the 1600s.

On a visit to the Indian military barricade, he found many soldiers lacking food. He asked the chef to prepare something that combines both meat and rice and provides rich nutritional balance and protein. What the chef was created was Biryani. Due to the extension to the royal court of the Mughal Empire, it also stands out as a reserved dish for the most special occasion. The Mughal Emperor is known for its luxury in luxury, wealth and good eating, and berry into the perfect staple food to satisfy.

Traditionally, fried rice before boiling. It will be fried in beef oil or explain the butter and then cooked in boiling water. The frying process gives the rice a spicy taste but it also forms a starch layer around each grain. This means that the rice is not clotted, and it will retain its shape when mixed with meat. A dish made with a mixture of aromatic spices, Basmati rice and a choice of meat: goat, chicken or fish in a rich sausage. Additionally, it can be made with vegetables.

He is experienced in several ways. Spices such as cardamom and cinnamon add to the aroma. Leaves of Salam, coriander leaves and fresh mint leaves can really bring the dishes to life. Many people also add nuts and dried fruits to dishes to encourage both the other textures and flavours. Cashew nuts, almonds, raisins and apricots are the most commonly used. For decorative packaging, yellow or orange food dyes are used for rice coloring.

Ingredients

5 cups basmathi rice

1 cup of  oil

5 cups water

1 teaspoon of cardamom

1 teaspoon sweet cumin

1/2 teaspoon of coma (saffron)

5 tablespoons of spice spice (paste)

1 inch cinnamon

1 inch ginger - in smooth slice

6 cloves garlic - in smooth sliced

10 cloves of red onions - in smooth slices

5 flower door

a handful of gajus

a handful of raisins

salt to taste

How to cook rice berani:

Incandescence of oil and sauteed sliced ​​with fruit, cinnamon, cinnamon and sweet cumin until got smelly.

Add in a spice jar and wait for a second until it gets stinky.

Add the rice and mix well.

Insert water to cover rice level. Stir well.

Add saffron, sugar and salt. Stir well.

Reduce fire and cook rice until cooked.

Types of Biryani:

Sindhi biryani: The exotic and aromatic type of biryani is popular in Pakistan and known for its spicy taste, fragrant rice, and delicate meat. It is made with meat and Basmati rice, vegetables and various types of spices.

Hyderabadi biryani: This biryani is one of India's most popular types of biryani. It incorporates goat meat that is marinated and cooked along with the rice and has coconut/saffron seasonings.

Malabar Biriyani: this is the only version of Biryani in Kerala, an Indian state. It is a popular dish eaten by the Malabar Muslim community and incorporates Khyma rice, which is mixed with ghee.

Calcutta/Kolkata biryani: This biryani mostly uses potatoes and eggs. It is much lighter spice wise, and only sometimes contains meat. The marinade is made of cinnamon, nutmeg, cloves, cardamom and other spices, and the rice is flavored with ketaki or rose water and yellow in color.

Ambur biryani: This leather tanning city in Tamil Nadu makes one of the most famous types of biryani, and the town has more biryani shops than any other city in the world.

Lucknowi biryani: This type of biryani is based on a Persian cooking style so it uses the dum pukht method where the meat and gravy are only cooked partially and are then layered and served in a sealed handi. The spice profile is not as intense.

Mughlai biryani: This biryani is cooked with curd, chicken, almond paste, ghee, dry fruits, and green chilies, and has a rich flavor.

Kalyani biryani: Small chunks of buffalo meat go into this form of biryani, which is known as the "poor man's Hyderabadi biryani." It is rich and flavorful but does not include more expensive ingredients.

HOW TO MAKE BRIYANI VIDEO!!!

 

PUTU MAYAM

Putu mayam has roots in Tamil Nadu, South India, where the same rice flour snacks are called iddiyappam eaten with sugar and coconut, or rice unpolished or unhulled banana. Become a choice of ingredients to make iddiyappam in the state of Kerala India, giving a light reddish snack. Sri Lanka invites pittu dishes. Rice or rice flour layered with coconut scraped steamed in hollow bamboo, Reminders of bamboo shoots commonly found in Indonesia but less in Singapore.

        In Indonesia, a dish known as Putu Mayam and is usually eaten with coconut sugar mixed with coconut milk. Mayang means "grated coconut kernel", which refers to the topping. Mayam, on the other hand, means "heavy gold", which some fired as having a little connection with the dish. Therefore the princess may be believed to be more accurate. In Malaysia, also Putu Mayong is usually enjoyed with a generous serving of rich, fragrant shredded coconut which is then balanced out by a serving of brown sugar or palm sugar.

In the early days of Singapore, the canoe was sold by southern Indian vendors carrying the dish in a balanced basket in the heads. They are one of the earliest references of the canine grotto in Singapore can be found in reminiscences like the author Ian Macleod. He spent the first seven years of his life in Singapore in the 1920s and remembered eating a meal with sugar and coconuts packaged in The Straits Times newspaper. Putu mayam is traditionally served with Melaka sugar cut into small blocks instead of granulated granules today.

Although the remains of the remains remain as the main trees served during Indian festivals such as Deepavali, weddings and birthdays, the Muslim Indian community has help to make it popular during Hari Raya Puasa and other Malay festivities.

INGREDIENTS:

2 bowls of Rice Flour.

2 and 1/2 Hot Water bowls.

1/2 small salt blade.

2 small blades of cooking oil.

Tools or reference mine (the most delicate eye).

HOW TO MAKE:

1. Put rice flour in a trace.

Boil water and add salt to dissolve. Enter the hot water bit by bit into the rice flour and chaotic so sebati become doh. May be applied by hand and the formed shoulder does not cling to your hands. Shared the doh to 3 or 4 parts.

2. Heat water in steamed stacks.

Clean a clean white cloth as a coating on the ex-steamer. Insert the doh section into my murine reference and and start playback or milking following the required size. Decide on the last piece on each piece by pressing a little to putu mayam so that it will not break when ready to cook.

3. Steam 5-10 minutes.

Serve with grated coconut (100gm) and Sugar (100gm). If you want the color green or pandan berwangi input two pieces of pandan leaves in boiling water and mix the green color. Easy is not it. Good luck.

Description:

Putu mayam is a dish eaten in Singapore, Malaysia, south India, Indonesia and Sri Lanka. The snack is made of rice flour mixed with salt and water. The preparation process begins with soaking rice in water for hours and then grinding it into flour, which is sifted for impurities before it is steamed or roasted. The rice flour is then mixed with water and salt to form a paste. Pandan leaves are sometimes used to add fragrance and flavour to the mixture.

The mixture is pressed through a wooden mould known as sevanazhi, which has holes at one end, creating long, thin strands. The strands are squeezed out in a circular motion to produce round lacy pancakes, which are then steamed. In restaurants and stalls, putu mayam is usually steamed on an overturned rattan basket that provides a larger surface area, thereby allowing more pieces of putu mayam to be steamed at the same time in order to meet customer demand. Once cooked, putu mayam can be served sweet with gula melaka or jaggery (palm sugar) with grated coconut; the dish can also be savoury, accompanying a meal of curry, stew or coconut chutney. Otherwise, it can be served cold as a dessert.

Variant names

Putu mayung, putu mayang, putu mayong, kutu mayam, string hoppers, idiappam, iddiyappam, pittu and others.

  

HOW TO MAKE PUTU MAYAM VIDEO!!!