CHICKEN RENDANG MASAK MERAH

TASTE GOOD ASIAN FOOD CATERING SERVICE

Visit my FaceBook for more food menu

https://www.facebook.com/media/set/?set=a.222125234568712.48700.222118207902748&type=3

https://www.facebook.com/media/set/?set=a.263256267122275.57964.222118207902748&type=3


https://www.facebook.com/media/set/?set=a.268309409950294.59686.222118207902748&type=3

http://my.88db.com/Food/Catering-Services/ad-1136679/

http://my.88db.com/Food/Catering-Services/ad-1136679/

SARA PANDIAN CATERING SERVICE

TASTE GOOD ASIAN FOOD CATERING SERVICE Offer you different catering concepts to suit your preference and type of function.

We also provide ITEMIZE meals weekly (Mon - Fri) upto 5 Meals with different menu everyday Vegetarian or Non-Vegetarian to your doorstep.

This is 101% Home cooked Health Food delivery at your doorstep we have corporate rate for regular customer.

Our set packages save time and are great value for any budget!

We service Catering for Birthday, Hi Tea, Family Event and Office Event for group of 30, 50, 70, 100 pax.

We Specializing in ASIAN food currently open for Klang valley ONLY.

Sara Pandian

Taste Good Asian Food Catering Service

http://sara-pandian.blogspot.com/ / https://www.facebook.com/sara.pandian

Mobile No:                 +60123611880         | skype: sarapandian  | sarapandian@gmail.com sarapandian@yahoo.com

Address: No 5, Jalan Lagenda 21, Taman Lagenda Mas 2B, Bt 8 1/2 Cheras, 43200 Selangor, Malaysia

Catering Service For Klang Vally

We offer you different catering concepts to suit your preference and type of function. Our set packages save time and are great value for any budget!

We service Catering for Birthday, Hi Tea, Family Event and Office Event for group of 30,50, 70, 100 pack.

We Specializing in ASIAN food currently open for Klang valley ONLY.

Our Food Menu

Rice - White Rice, Tomato Rice, Briyani Rice

Chicken - Rendang chicken, Sambal Chicken, Varuval Chicken, Curry Chicken

Mee Goreng - Mee Thai style, Mee Mamak, Mee Masak Merah

Mi Hoon Goreng - MiHoonThai style, MiHoon Mamak, MiHoon Masak Merah

Dessert - Kuih Koci, Ondeh-Ondeh, Kuih Lapis, Kuih Ang Koo, Jemput Pisang, Wajid, Karipap, Tuna Sandwich, Egg Sandwich.

Drink - Sirap, Sunkist, Lemon

You can reachable 0123611880 or email Sarapandian@gmail.com

The Best Curry in the World?

American news online portal CNN recently voted the intricate Thai Massaman Curry as theNumero Uno dish of the world, way above potato chips and even chicken rice.

We’ve never had the chance to fully dissect this dish with that “best dish in the world” curiosity. Enter food consultant and event specialist, AnusaraThepwongsa, who is armed with a culinary arts degree from the prestigious Saraburi Vocational College and her own Massaman Curry recipe. 

Our lovely chef who came all the way from Thailand

We’ve invited her to cook a typical chicken Massaman curry from scratch and we realise now, why not many Thai restaurants in Singapore offer this tedious-to-make dish. It has an “international” appeal and it’s not quite a curry unique to any culture – not Indian, nor Indonesian. It has all the flavours associated with Thai food: sweet, sour, salty and spicy (barely). It reminds us of another Western curry that took Britain by storm and is now considered one of the country’s national flavours – Chicken Masala Tikka. After some quick research, we found out that this curry does possess traces of Indonesian and Malaysian roots and is a popular dish in North America. For the record, AnusaraThepwongsais not a die-hard fan of  Massaman Curry and she considers it an “Indian dish”.

Chicken is cooked with pineapple in order to tenderise the meat

Massaman Curry (4 servings)

Ingredients 

1kg of chicken legs or breasts
300ml of thick coconut milk
500ml of thin coconut milk
8 potatoes (about 12cm long), cut into quarters or sixth
70g of peanuts, soak in tap water to remove skin
2 red onions, sliced
1 cm of cinnamon stick
5 cardamom seeds, stir-fry (without oil) over low heat until fragrant
6 bay leaves
70g of sugar cane sugar
2tbsp of tamarind
1tsp of kaffir lime zest
20g of pineapple, cut into 1cm cubes
5tbsp of fish sauce
1tsp of salt

Curry paste

5 shallots
9 dried chili, seeded, cut into 1 inch-length and soak in tap water to soften
3 bulbs of Thai garlic
3tbsp of lemon grass, sliced from the root (has stronger flavour)
10 white peppercorn
1tbsp of shrimp paste
3cm X 5cm of galangal
4 cloves
2tbsp of coriander seeds
2tsp of cumin
1cm X 3cm of turmeric

Blend all ingredients with 3 tbsp of water, until a thick paste is formed, which means that the paste should slide out of the tilted blender in lumps.

A variety of fresh vegetables are blended to form the curry paste, and select spices are added to give the curry …

Method

1. Prepare a wok and put it over low heat. Pour thick coconut milk into the wok.

2. Add 6 tbsp of curry paste. Keep stirring for 15 minutes or until the mixture is reduced to half the volume.
Add the chicken into the wok. 3 minutes later, throw in the potatoes, onions and peanuts.

3. Pour in the thin coconut milk and pineapple cubes.Turn up to medium heat and let the gravy boil for 10 mins. Stir every now and then so that the bottom does not burn.

4. Add tamarind, fish sauce and salt.

5. Pour in 250ml of water. You could add more or less, depending on the thickness of the curry you prefer.
Add cardamom seeds, bay leaves and kaffir lime zest.

6. Cover the wok with a lid and leave it to boil for 20 minutes.

7. Throw in the cinnamon stick 1 minute before turning off the fire to allow its flavour to infuse into the curry.

8. Turn of the heat and your Massaman curry is ready to serve!

Things to note:
• Since the cooking time is more than 30 minutes, it is better to use big chunks of meat or else they will be too tough by the end of the cooking.
• Thai garlic is at least half the size of the normal garlic but has stronger smell and taste.
• Pineapple is a secret weapon here to tenderise the chicken.
• Thais like to use sugar cane sugar instead of white sugar because it is sweet but not cloying. This applies to most Thai dishes.

Makansutra celebrates Asian food culture with various platforms – managing food courts, food guides, events and consultancy. For more, click here.

COVERING YOUR CAKE - SUGARPASTE

COVERING YOUR CAKE

---

No1

Knead the required amount of sugarpaste into a smooth shape on a work surface, dusted with icing sugar. Do not use cornflour as under certain conditions it can cause fermentation if left in contact with marzipan.

---

No2

Roll out the sugarpaste large enough to cover the top and sides of the cake. e.g. 8" round cake 3" deep needs sugarpaste rolled out 14" diameter.

Smooth the icing to get rid of any rolling pin marks. 

---

No3

The cake should be in the middle of a suitable shaped board, 2-3" larger than the diameter of the cake. i.e. 8" cake will need a 10" or 11" board.

---

No4

Brush a marzipanned cake with a little sherry, or cold boiled water. If covering a sponge cake spread it with a thin layer of apricot jam or butter cream.

---

No5

Slide both hands, palms up, under the rolled out sugarpaste, so you can lift it in one piece without it stretching.

---

No6

Lay loosely over the cake, do not press against the sides.

---

No7

Smooth the top using your hands or cake Smoother. Work from the middle outwards to expel any bubbles trapped under the surface.

---

No8

Carefully smooth the sugarpaste to the sides of the cake, easing it gently so as not to get any foulds or creases.

Use a smoother to press the icing close to the cake.

---

No9

Trim any excess sugarpaste at the bottom edge level with the cake board, using a sharp knife.

---

No10

Smooth round the sides of the cake with your hands or a "smoother" . Any "crimping" or "embossing" must be done now while the icing is still soft.

---

No11

Leave overnight if possible to "firm-up" before decorating. If the cake has to be decorated immediatly, handle with care to avoid marking the still soft surface.

---

No12

Any trimmings left over can be used in the decoration of the cake, wrap closely in cling film and a thick plastic bag to prevent it drying out until required.

---

NOTE...leave cake to dry in a warm dry place. The kitchen is not suitable due to moisture from cooking etc... if the only room available is the dining room it may be advisable to buy a cardboard cake box to help keep the dust off (or the family), but still let the moisture out.

Cake topping Recipes

Simple Chocolate Icing Recipe

This is a great icing recipe when the kitchen cupboards are a bit bare or you do not have much time

Ingredients:

1 ½ cups of icing sugar

1/4 cup of cocoa (not hot chocolate powder)

25 grams of butter

Method:

Sieve the cocoa and icing sugar into a bowl.

Chop the butter and add to the bowl.

Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy paste of a uniform colour.

Chocolate Frosting Recipe

Chocolate frosting takes just a little longer than simple chocolate icing, but it’s well worth the extra time. Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe, but you can also make it by hand using a wooden spoon and a little elbow grease.

Ingredients:

120 grams of butter

2 ½ cups of icing sugar

½ cup of cocoa

1/3 cup of milk

1 teaspoon of vanilla essence

Method:

Chop the butter, place it in a bowl and cream it using an electric mixer or wooden spoon.

Add the cocoa and the icing sugar a little at a time and beat into the butter.

Add the milk and vanilla essence, mix until smooth and light.

Chocolate Cream Cake Topping

This is a sumptuous topping that adds a creamy moistness to any cake.

Ingredients:

1 cup of single cream

150 grams of dark chocolate

Method:

Place the chocolate in a bain marie and melt over a low heat. If you don’t have a bain marie pour a few inches of water into a large saucepan and place a smaller saucepan so that it’s base sits in the water. Put the chocolate in the smaller saucepan and bring the water to a low boil. If you are tempted to just melt the chocolate in a saucepan over direct heat - don’t. The chocolate will melt, but it will also become stiff and coagulated and its flavour will be impaired.

Once the chocolate is melted remove from the heat and stir in the cream.

Transfer the mixture to a bowl and allow to cool.

Stirring occasionally during the cooling process will help to keep the topping consistent.

When the mixture has reached room temperature, apply to your cake.

Mushroom Briyani (Veg)

Mushroom Briyani (Veg)

300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yoghurt
1 tsp salt
900g mushroom, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up

(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder

(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds

Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

How to prepare:

1. Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
2. Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
3. Add ground paste and fry till raw smell goes off.
4. Add (A) and  (B) fry till it becomes smell. Add little salt.
5. Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
6. Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
7. Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
8. Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.

Serve hot

Hoen Kwe Pudding

Ingredient:
1tube hoen kwe flour(100g) (Green color)
460g coconut milk
85g sugar
pinch of Salt

300g Water

pandan juice

Instructions:
Sift together hoen kwe flour, and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens.

Meanwhile, pound pandan leaves, add water and squeeze out the pandan juice. Pour this juice onto flour mixture. Stir in colouring, sugar and water. Cook the flour mixture over low heat, stirring constantly until it starts to thicken and becomes crystal clear green. Pour hot mixture into prepared cake tin. Smoothen the surface with a spatula. Steam over rapidly boiling water for 20 minutes.

Allow pudding to cool before cutting into diamond shapes and serve.

By SaraPandian