The Ultimate Cooking Recipes Cuisine

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Prawns Butter Cuisine is so creamy and delicious. Prawns Butter recipe is one of Malaysian Recipes, it is also known as Udang Butter and it very famous in malaysian and indian cuisine, it uses curry leaves but optional, because you’ll find the little leaves add extra aroma and enrich the taste of the dish. it's also uses salted egg yolks. By stirring in the mashed salted egg yolks, not only did the whole dish was brightened up, but also created more depth in the savoury taste.</div>
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<b>Prawns Butter</b> Recipes Cuisine:</div>
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<b>Ingredients:</b></div>
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*12 large prawns/shrimps, trimmed and deveined</div>
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* 2 salted egg yolks, steamed and mashed</div>
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* 2 Tbsp butter</div>
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* salt, to taste</div>
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* 1 tsp sugar</div>
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* 1/2 tsp chicken powder</div>
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* 1/4 can evaporated milk</div>
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* 10 pieces curry leaves</div>
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* 1 to 2 chillies, optional</div>
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<b>Method:</b></div>
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1. Trim prawns and devein. Rinse thoroughly and pat dry. Set aside.</div>
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2. Heat oil and deep fry prawns until 80% done. Drain out on kitchen papers to absorb excess oil. Set aside.</div>
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3. Heat 2 tablespoons of butter over low heat until melted. Add curry leaves, chillies (if you want to use), stir fry for 2 minutes until aromatic. Add evaporated milk, sugar, chicken powder. Season with salt. Continue to cook over medium heat until sauce thickens. Toss prawns back to wok, stir constantly. Increase heat to high and cook until sauce dries up. Sprinkle salted egg yolks. Stir to combine.</div>
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<b>Note:</b> Serve it when still hot, it will makes better taste, hope you enjoy it, give it try, have a taste.</div>

Prawns Butter

Prawns Butter Cuisine is so creamy and delicious. Prawns Butter recipe is one of Malaysian Recipes, it is also known as Udang Butter and it...

<div class="separator" style="clear: both; text-align: center;"><a href="http://recipescuisine.blogspot.com/" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEherIEccKjqD9Xl2ylJjNlJwYm3Li0tGOdA-2VsURQQaXRNMlSGV5FdUKBwKqbDFhq4_BW32MDfm_ZZ_RTLPbl66lh_Sdn00KGw211q0y2Z0SelFkhomzMzYwSbQfLvj_hI9IZH_ywHNZne/s320/beefrendang-recipescuisine.blogspot.com.jpg" width="223" /></a></div><div style="text-align: justify;"><strong>Beef rendang</strong> is one of Indonesian cuisines, beef rendang recipe originally from the Minangkabau ethnic and often served at ceremonial occasions and to honored guests. beef rendang cooking took almost 3 hours to concoct a pot of this aromatic and extraordinarily scrumptious beef rendang. For those of you who have never tried beef rendang, I can only describe it as “a rich and tender coconut beef stew which is explosively flavorful,” one that is certain to win you over if you taste it.</div><br />
<div style="text-align: justify;">In any case, beef rendang is also a very popular dish for many Malaysians, especially the Malay community.</div><br />
<div style="text-align: justify;">No beef rendang is made exactly the same. If you are willing to spend time in the kitchen preparing the spice paste, toasting the grated coconut to make golden-hued “kerisik” (toasted coconut in Malay language), and then patiently cook and stew the meat over very low heat so as to dry up the liquid and make the meat tender, you will be rewarded handsomely.</div><br />
<div style="text-align: justify;">Another fact about beef rendang that I want to share with you: it only gets better with time, so much so that the Minangkabaus save them for months as the complex taste and flavor develop over time. For everyday home cooks, I will advise you to serve them once the beef rendang is done, but save some leftover as it only gets better overnight.</div><br />
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<div style="text-align: justify;"><strong>The Recipe:</strong> Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut</div><br />
<div style="text-align: justify;"><strong>Ingredients:</strong></div><br />
<div style="text-align: justify;">1 1/2 pound boneless beef short ribs (cut into cubes)</div><div style="text-align: justify;">5 tablespoons cooking oil</div><div style="text-align: justify;">1 cinnamon stick (about 2-inch long)</div><div style="text-align: justify;">3 cloves</div><div style="text-align: justify;">3 star anise</div><div style="text-align: justify;">3 cardamom pods</div><div style="text-align: justify;">1 lemongrass (cut into 4-inch length and pounded)</div><div style="text-align: justify;">1 cup thick coconut milk</div><div style="text-align: justify;">1 cup water</div><div style="text-align: justify;">2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )</div><div style="text-align: justify;">6 kaffir lime leaves (very finely sliced)</div><div style="text-align: justify;">6 tablespoons kerisik (toasted coconut)</div><div style="text-align: justify;">1 tablespoon sugar/palm sugar or to taste</div><div style="text-align: justify;">Salt to taste</div><br />
<div style="text-align: justify;"><strong>Spice Paste:</strong></div><br />
<div style="text-align: justify;">5 shallots</div><div style="text-align: justify;">1 inch galangal</div><div style="text-align: justify;">3 lemongrass (white part only)</div><div style="text-align: justify;">5 cloves garlic</div><div style="text-align: justify;">1 inch ginger</div><div style="text-align: justify;">10-12 dried chilies (soaked in warm water and seeded)</div><br />
<div style="text-align: justify;"><strong>Method:</strong></div><br />
<div style="text-align: justify;">1. Chop the spice paste ingredients and then blend it in a food processor until fine.</div><div style="text-align: justify;">2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.</div><div style="text-align: justify;">3. Add the beef and the pounded lemongrass and stir for 1 minute.</div><div style="text-align: justify;">4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.</div><div style="text-align: justify;">5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.</div><div style="text-align: justify;">6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.</div><div style="text-align: justify;">7. Add salt to taste. If not sweet enough, add more sugar to taste.</div><div style="text-align: justify;">8. Serve immediately with steamed rice and save some for overnight.</div><br />
<div style="text-align: justify;"><strong>Cook’s Note:</strong></div><br />
<div style="text-align: justify;">To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown. give it try, good luck.</div>

Beef Rendang Recipe (Rendang Daging)

Beef rendang is one of Indonesian cuisines, beef rendang recipe originally from the Minangkabau ethnic and often served at ceremonial occas...

Prawns Butter

Beef Rendang Recipe (Rendang Daging)

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