Ayam Masak Merah

 

   Hi today I going to share with you another one of my family all time favorite dish; Ayam Masak Merah (Chicken cooked in tomato and chili paste). This dish is serves as side dish companion to Nasi Beriani Gam. You'll find the dish will mostly served along side with dalcha and acar buah (spicy pickle). These cooking combination are regularly served during a Malay wedding celebrating the bridegroom as the Raja Sehari (a day as a King). Literally the foods serve is fit for King of the day. 

   

   Okay this chicken recipe is easy to prepare ready to serve within 30 minutes. Lets move on with the recipe. Ready made pastes are available here save cooking time by half:

Ingredients:

a. Ghee

b. Whole chicken cut into 6, 8, or 12 pieces, half deep fried

c. Tomato puree 

d. Canned green peas

e. Evaporated milk

f.  Blend dried chili 

g. Blend onion, garlic, ginger

h. Carrot, Potato, Fresh Tomato

i. Spices: Pelaga, kayu manis, buah keras (cardamon,cinnamon, candlenut) 

j. Fried onion

k. Salt and sugar  to taste

Preparation:

a. (optional) Deep fry chicken half cooked

b. Fry spices with ghee in small fire to until you smell the aroma

c. Add and continue to fry blended onion, ginger, garlic, tomato puree and blended chili

d. Add 4 cup of water and evaporated milk, continue cooking in medium fire.

e. Lastly add potato and chicken. Let it boil for 15 minutes.

f. Garnish with fried onion leaf, parsley leaf and green peas.

Nasi Beriani Gam Johor

   Hi today I am present you my family all time favorites Johorean exotic Nasi Beriani Gam. The origin of Nasi Beriani (Beriani Rice) was originated from the Middle East. It was made famous by Muslim traders travelling from Peninsular Arab through India, Pakistan, Nusantara (South East Asia). There are many variance and names given to Nasi Beriani. The Johorean Nasi Beriani Gam is another excellence variant of all time. Did you know the word "gam" was derived from the way the rice was cooked. Gam means glue in English. The rice together with its herbs ingredient was ¾ cooked in boiling water, than remaining water are drained. The other ¼ part of the cooking method employ the use of pressure steam. In older days there are no pressure cooker, so Johorean gets smart, they use flour dough as sealant around the cookware lid. This sealant is known as "gam". Okay lets we move on with the recipe ingredient....

Ingredient for Rice

a)1.5 - 2kg Basmathi rice

b)Ghee

c)Raisin golden fried

d)Cengkih, pelaga, kayu manis, bunga lawang (clove, cardamon, cinnamon, star anise)

e)Koma-koma (saffron)

f)Rose essence

g)Garlic, Onion, Ginger blend

h)Evaporated milk

i) Salt to taste

Ingredient for dishes

a) Meat of any type (mutton, beef or chicken). I recommend the best is mutton.

b) Beriani spices blend. You can get from local stores. You can get online beriani spice and e-book Beriani Gam Johor cooking guide from the here.

c) Ghee

d) (optional) Boiled eggs and potatoes

e) Honey

f) Raisin and onion golden fried

g) Evaporate milk, tomato paste

h) Badam (almond) boiled to skinned. Finely blend

i) Cashew nuts fried

j) Ginger, garlic, onion blend

k) Thairu (alternative use lime mixed with evaporated milk)

l) Daun pudina, daun ketumbar, daun sadri, daun bawang (mint, coriander, celery, onion leafs)

m) Salt, sugar to taste

Origin of spices in Johor Malays exotic foods

Hi there, this will be my very very first time posting in the internet. I am so excited until I could not wait any longer  for this first posting. You are welcome to comments and give suggestion to improve my blog. I want to share with you my whole life experience in cooking; especially exotic Johorean cooking, with you. I will start with a series of posting starting with rich verity of spices blend found abundance in South East Asia. I am planning to develop a niche product, where you can use to try my recipes. I want you to experience the cooking of exotic Johorean food in a simple and easy way.

   Did you know Johore is famous for its black papper. Johore location at the  tips of Malaysia peninsular make the state a strategic place for trade and shipping . Under the ruling of the Sultanate of Johore, the state has become renowned spices supplier in the region of which attract many foreign trader the world over. Traders and merchant came to Johore to trade and exchange spices with goods such as textiles, ceramics, foods and other merchandise. Johore is the place where economy and social activities enriching local cultures including the spices we use in cooking.

   In essence the spices you found in local Johorean Malay food came from many roots from Nusantara, India, Arab, Persian and Mediterranean. I will share with you my cooking experience focusing on simple cooking tips and many spices blend.