Muhammad Bin Abdullah aka Chef Joe MD Mazlan Bin Boyamin Shahrizal Salleh aka Chef Bob ...

19 Pages·2017·23.68 MB·English

Muhammad Bin Abdullah
a.k.a Chef Joe
Executive Committee, SHCF
Culinarian, KitchenSq LLP
Khairril Azzard
Executive Sous Chef, Inflight
Catering Centre 2,
Hot Kitchen / Halal
MD Mazlan Bin Boyamin
Executive Committee, SHCF Habib Nor S/O Chinnathamby
Culinary Instructor & Private Chef Shahrizal Salleh a.k.a Chef Bob Chef de Cuisine, Fairmont Singapore
Tasteessentials Celebrity Chef
Braised Short Rib Rendang With Herb Rice
Rendang Rusuk Lembu Dengan Nasi Ulam
When one mentions Rendang, everyone
knows a lot of work is required to
create rempah (spice paste). Having a
basic Rendang paste at hand is always
convenient. I like the flexibility of being
able to add other spices to a basic sauce,
creating different dishes each time.
Chef Khairril Azzard
2
Braised Short Rib Rendang With Herb Rice
Serves 10
SHORT RIB RENDANG
METHOD
3kg beef short ribs
1 Marinate the short ribs with 150g of rendang paste, and keep chilled
400g Knorr Rendang Paste
for 1.5 hours.
60g chilli paste
2 Sear the short ribs all around in a hot cast iron pan.
1.5L water
3 In a separate pot, add oil to saute chilli paste and remaining
6 nos kaffir lime leaf
rendang paste till fragrant. Add in water, lime leaves, turmeric
1 no turmeric leaf
leaves, and beef, and bring to a boil. Cover the pot and let it simmer
2L coconut milk
for 1 hour or till the beef is tender.
25g sugar
4 Add in coconut milk and sugar, and simmer for another 1.5 hours till
the meat is tender soft.
HERB RICE
5 To prepare the rice, finely chop dried shrimp and fish, and stir-fry with
70g dried shrimp
a little oil for 2-5 minutes. Add in grated coconut, rock sugar honey
70g dried salted fish
sauce, concentrated chicken bouillon and water. Keep stirring till it
40g grated coconut
turns light brown before removing from pan. Set aside to cool.
2 tbsp Knorr Rock Sugar Honey Sauce
6 In a large bowl, add in cooked jasmine rice, sauteed fish and shrimp,
4 tbsp water
and all the finely cut herbs. Toss evenly, and add in the seasonings.
600g jasmine rice, cooked
7 To serve, portion out the herb rice and short ribs. Serve hot.
20g Knorr Concentrated Chicken Bouillon
HERBS
1 stalk lemongrass, finely sliced
2 nos turmeric leaf, finely sliced
6 nos betel leaf, finely sliced
6 nos kaffir lime leaf, finely sliced
20g laksa leaf, finely sliced
20g Thai basil leaf, finely sliced
10g mint leaf, finely sliced
1 stalk wild ginger flower, finely sliced
5 nos shallots, finely sliced
10g salt
5g black pepper powder
KNORR KNORR Rock Sugar KNORR Concentrated
Rendang Paste Honey Sauce Chicken Bouillon By Chef Khairril Azzard
3
Rendang Rusuk Lembu Dengan Nasi Ulam
Hidang 10
RENDANG RUSUK CARA
3kg rusuk lembu 1 Perap daging dengan 150 gm pes rendang paste dan perapkan
400g Knorr Rendang Paste dalam peti sejuk selama 1.5 jam.
60g pes cili 2 Layurkan keseluruhan daging atas kuali besi tuang.
1.5L air 3 Tuangkan minyak kedalam periuk asingan dan tumis pes cili dan
6 helai daun limau purut selebihnya pes rendang paste sehingga wangi. Masukkan air,
1 helai daun kunyit daun limau, daun kunyit dan daging dan masak hingga mendidih.
2L santan cair Tutup periuk dan masak merenih selama 1 jam atau sampai daging
25g gula empuk.
4 Masukkan santan, gula dan biarkan merenih selama 1.5 jam atau
NASI ULAM setelah daging empuk.
70g udang kering 5 Sajian nasi. Cencang halus udang kering, ikan masin dan goreng
70g ikan masin dengan sedikit minyak selama 2-5 minit. Masukkan kelapa parut,
40g kelapa parut sos rock sugar honey sauce, bouilon concentrated chicken bouillon
2 sdm Knorr Rock Sugar Honey Sauce dan air. Senantiasa dikacau sehingga keperangan. Keluarkan dari
4 sdm air periuk. Sejukkan
600g nasi putih 6 Masukkan nasi putih, tumisan ikan dan udang dan bahan ulam-
20g Knorr Concentrated Chicken Bouillon ulaman. Tos dan diperisakan sehingga sebati.
7 Sajikan semasa panas nasi ulam dengan daging rusuk.
ULAM-ULAMAM
1 batang serai, dihiris halus
2 helai daun kunyit, dihiris halus
6 helai daun kaduk, dihiris halus
6 helai daun limau purut, dihiris halus
20g daun kesom, dihiris halus
20g kemangi, dihiris halus
10g daun pudina, dihiris halus
1 kuntum bunga kantan, dihiris halus
5 ulas bawang kecil, dihiris halus
10g garam
5g serbuk lada hitam
KNORR KNORR Rock Sugar KNORR Concentrated
Rendang Paste Honey Sauce Chicken Bouillon By Chef Khairril Azzard
4
Hot And Sour Fish Stew With Pickled Salad
Asam Pedas Dengan Acar
Knorr Tom Yam Paste has fresh
ingredients like chilli, lemongrass, blue
ginger, lime, shallot and garlic. Best of
all, it can be preserved and ready for
use whenever I need it.
Chef Habib Nor
5
Hot And Sour Fish Stew With Pickled Salad Asam Pedas Dengan Acar
Serves 10 Hidang 10
ASSAM PEDAS
FISH STEW
5L air
5L water
50g daun laksa
50g laksa leaf
250g pes cili kering
250g dried chilli paste
250g Knorr Tom Yam paste
250g Knorr Tom Yam paste
5 keping asam gelugor
5 pcs asam gelugor (asam keping)
50g serbuk belacan
50g belachan powder
1.3kg ikan tenggiri
1.3kg tenggiri fish
13g serbuk kunyit
13g turmeric powder
13g serbuk cili
13g chilli powder
13g garam
13g salt
100g kacang bendi
100g okra
200g terung
200g brinjal
1kg nasi putih
1kg rice, cooked
ACAR
SALAD PICKLE
125g timun
125g cucumber
25g bawang besar
25g onion
50g nenas
50g pineapple
25g tomato ceri
25g cherry tomato
2 buah jus lemon
2 nos lemon juice
13g gula
13g sugar
50ml cuka putih
50g white vinegar
CARA
METHOD
1 Masak air dalam periuk, masukkan daun laksa, pes cili kering,
1 In a pot, boil water and add laksa leaves, dried chilli paste, tom yam
pes tom yum, cili kering, pes tom yum, asam gelugor dan serbuk
paste, asam gelugor, and belachan powder. Bring to a boil.
belacan. Masak hingga mendidih.
2 Marinate fish with turmeric, chilli powder, and salt. Then, pan-fry
2 Perapkan ikan dengan serbuk kunyit, serbuk cili dan garam. Goreng
the fish till slightly golden brown. Set aside.
ikan sehingga keperangan dan ketepikan.
3 Deep-fry okras and brinjals till cooked. Set aside.
3 Goreng bendi dan terung hingga masak dan ketepikan.
4 Add the fish to the pot of stock, and cook for another 5 minutes. Off
4 Masukkan ikan yang digoreng kedalam periuk assam pedas dan
the heat.
masak selama 5 minit; dan matikan api.
5 To prepare the salad pickle, add cucumber, onion, pineapple, and
5 Sediakan acar. Dalam mangkuk adunan, masukkan timun, bawang,
cherry tomato into a mixing bowl. Add in lemon juice, sugar, and
nenas dan tomato ceri. Tuangkan jus lemon, gula dan cuka; dan
vinegar. Toss till well-incorporated.
toskan hingga sebati.
6 To serve, portion the rice with asam fish and salad pickle on the
6 Hidangkan nasi dengan ikan lauk asam dengan acar sebagai
side. Garnish with fried okra and brinjal.
sampingan, hiasi dengan bendi dan terung goreng.
KNORR
Tom Yam Paste By Chef Habib Nor
6
Grilled Beef Skewers & Sauté Beef Skewers
Satay Panggang & Satay Goreng
I find Knorr South-East Asian Paste
so versatile that it allows different
cooking methods for the meat.
It helps me in sauté and grill of my
satay recipes, giving the dishes a nice
aroma, taste and smell.
Chef Shahrizal Salleh
aka Chef Bob
7
Grilled Beef Skewers & Sauté Beef Skewers Satay Panggang & Satay Goreng
Serves 10 Hidang 10
BAHAN PERAP
MARINADE
6 ulas bawang putih
6 cloves garlic
15g halia
15g ginger
5g lengkuas
5g galangal
3 batang serai, besar
3 stalks lemongrass, large
1 sdm Knorr South-East Asian Spice Paste
1 tbsp Knorr South-East Asian Spice Paste
sehendaknya air
as needed water
SATAY
SATAY
1kg daging, dihiris
1kg sliced beef
100g gula merah
100g red sugar
100ml Knorr Rock Sugar Honey Sauce
100ml Knorr Rock Sugar Honey Sauce
2 sdm biji ketumbar, disangar & dikisar kasar
2 tbsp coriander seeds, dry roasted and coarsely grounded
2 sdt jintan hitam, disangar & dikisar kasar
2 tsp fennel seeds, dry roasted and coarsely grounded
½ sdm serbuk lada putih
½ tbsp white pepper powder
2 helai daun limau purut
2 nos kaffir lime leaf
CARA
1 Kisar bawang putih, halia, lengkuas, serai, pes south-east asian
METHOD
spice hingga pes kasar. Tuangkan air secukupnya.
1 In a food processor, blend garlic, ginger, galangal, lemongrass, and
2 Tuangkan pes kedalam mangkuk adunan, satukan dengan semua
south-east asian spice paste into a coarse paste. Add in water as
bahan satay. Gaul-perap hingga sebati sekurang-kurangnya selama
needed.
2 jam. Sebaiknya perapkan semalaman.
2 Transfer the paste to a mixing bowl, together with all the Satay
3 Satay Panggang: Cucuk daging dengan lidi bamboo dan panggang
ingredients. Mix to coat well and marinate for a minimum of 2
atas api arang selama 2 - 3 minit setiap bahagian. Senantiasa
hours. For optimum result, let it sit in the fridge overnight.
lumaskan dengan minyak sehingga masak sepenuhnya.
3 For grilled satay: Skewer beef strips on bamboo skewers and grill
4 Satay Goreng: Panaskan minyak dalam kuali besi tuang dan goreng
over indirect charcoal heat for approximately 2-3 minutes on each
daging satay atas api tinggi selama 2 minit. Masukkan daun limau
side. Bast the skewers with oil constantly until the morsels are
purut dan kurangkan api ke sederhana hangat. Senantiasa kacau
cooked.
dan membalik-balikkan daging satay supaya gula tidak hangus.
4 For satay goreng: Heat up oil in a cast iron skillet and sauté the
5 Hiasi dan hidang.
marinated beef satay over high heat for about 2 minutes. Add
in lime leaves and lower to medium heat. Flip the satay over to
prevent the sugar from burning.
5 Garnish and serve.
KNORR KNORR
South-East Asian Rock Sugar By Chef Shahrizal Salleh
Spice Paste Honey Sauce aka Chef Bob
8
Crispy Fish Fillet With Pickled Vegetables
Ikan Filet Rangup Dengan Acar Sayur
Knorr South-East Asian Spice Paste provides deep
and long lasting flavour with consistent aroma
and colour for this dish. It helps me to reduce the
preparation while maintaining the quality of herbs
and spices.
Chef Mazlan Boyamin
9
Crispy Fish Fillet With Pickled Vegetables
Serves 10
INGREDIENTS METHOD
1kg grouper fillet, 100g each, skin on 1 To prepare the fish, rub fish with salt, 1 tbsp of south-east asian
2 tbsp Knorr South-East Asian Spice Paste spice paste, and lime juice. Set aside for 30 minutes. Once
1 no juice of a lime marinated, heat up oil in a wok to deep-fry the fish until golden in
57g Planta Margarine colour (but not too dry). Set aside.
1 no lemongrass, white part, bruised 2 To prepare the paste, roughly chop red onion, candlenut, garlic,
2 nos bay leaf ginger, galangal, and turmeric. Then, transfer to a food processor.
3 nos kaffir lime leaf Add in chilli and process into a paste.
1 tsp Knorr Concentrated Chicken Bouillon 3 Heat up the wok with margarine, and sauté the lemongrass, salam
473ml water leaves, and kaffir lime leaves till fragrant. Add in the blended paste
4 tbsp vinegar and the remaining tbsp of south-east asian spice paste.
4 tbsp Knorr Rock Sugar Honey Sauce 4 Bring the heat up until the paste is bubbling, then lower the
½ no carrot, batonate, 1-inch long heat. Simmer until it is thoroughly cooked, fragrant, and the oil
1 no cucumber, batonate, 1-inch long separates from the paste.
5 nos red chilli, sliced diagonally 5 Add in chicken bouillon, water, vinegar and rock sugar honey
to taste salt sauce. Cook till the mixture is boiling and the spice is slightly set.
6 Add in carrot, cucumber, fish, and red chilli.
SPICE PASTE 7 Bring up the heat for a quick boil, and stir-fry for another 3-5
1 no red onion, chopped minutes till cooked through.
4 nos candlenut 8 Best served with fragrant steamed rice and garnish with crispy
3 cloves garlic fried shallots and chinese celery.
1 inch ginger
1 inch galangal
1 inch turmeric
5 nos red chilli, sliced diagonally
GARNISH
1 tbsp crispy fried shallots
a handful Chinese celery, chopped
KNORR KNORR KNORR
South-East Asian Concentrated Rock Sugar
Spice Paste Chicken Bouillon Honey Sauce By Chef Mazlan Boyamin
10